Violations discussed and/ or corrected during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Gravy/mashed potato hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Front glass door of hot display case was observed in a state of disrepair and damaged.
Correction: Repair the glass door of hot display case to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the glass door of hot display case, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Light Bulbs Protective Shielding (corrected on site) (repeated violation)
Observation: (Infrared lamp, Heat lamp) in customer service area not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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05/06/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The ham storage door in the kitchen was observed in a state of disrepair and damaged.
Correction: Repair the ham door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ham storage door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the food bar area is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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02/05/2015 | Routine | |
Violations discussed for correction.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the prep cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Serving area sliding glass was observed in a state of disrepair and damaged.
Correction: Repair the sliding door of food cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the sliding door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the broken paper dispenser.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in the walk-in cooler noted in need of cleaning. Standing water
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/30/2014 | Routine | |
Violations discussed for corrections.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in salad bar not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: floor in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/05/2014 | Routine | |
Allege violations discussed and/ or corrected during inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Chicken wings/pork rib noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Pork ribs/sausage hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Prohibitions - Single Service (corrected on site)
Observation: Single-service or single-use items found stored in sink floor
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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05/06/2014 | Routine | |
Violations discussed and/ or corrected during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork rib/pork chop, macaroni and cheese hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: Food scoop was observed in a condition that prevents necessary maintenance and easy cleaning. Missing back cover
Correction: Repair the food scoop to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the food scoop, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Light Bulbs Protective Shielding
Observation: Light bulb in deli food case not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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02/12/2014 | Routine | |
Violations discussed for correction.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) milk/eggnog in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the ref is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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11/13/2013 | Routine | |
Violations discussed and/ or corrected during inspection.
- Food Storage - Clean and Dry Location
Observation: Food Magnasol stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain achemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the small ref (starbucks) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding (repeated violation)
Observation: (Infrared lamp, Heat lamp) in hot chicken wing cabinet not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
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08/13/2013 | Routine | |
Violations discussed for correction, previous violations corrected.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Light Bulbs Protective Shielding (repeated violation)
Observation: (Infrared lamp, Heat lamp) in chicken warmer not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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05/09/2013 | Routine | |
Violations discussed and/or corrected during inspection.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Light Bulbs Protective Shielding
Observation: (Infrared lamp, Heat lamp) in hot wings/rotisserie chicken not protected against breakage by a shield.
Correction: Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in the food prep area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spray bottle are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of spray bottle must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/19/2013 | Routine | |
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