- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs near back hand sink are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb. No end caps on bulbs.
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07/31/2015 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drink on counter.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Drink discarded during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: make table is not holding toppings at 41 F or below. Ham 50 F, pork sausage 46 F, beef 46 F, meatballs 49 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Food out of temperature was discarded during inspection. Time control will be temporarily used for food on top of the make table. Document time control and discard food within 4 hours of removing it from proper temperature control.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being run through the dishwasher. No measurable sanitizer on dishes. Sanitizer is not coming through the line. Able to prime sanitizer through line but it only worked one time and then would not dispense again.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use 3-compartment sink to sanitize dishes until dishwasher is repaired.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in walk-in refrigerator and near back hand sink are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/28/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Make table was observed in a condition that prevents necessary maintenance and easy cleaning. Large amount of water leaking from the bottom of the make table.
Correction: Repair the make table 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 make table. replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Spray hose in dishwashing area is in poor repair - it is leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the following locations are not shielded, coated, or otherwise shatter-resistant: walk-in refrigerator (light fixture missing cover)
Correction: 2 front light fixtures over pizza area, some lights over pizza make table and lights near hand sink in back (missing end caps for plastic covers)
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in dishwashing area is not maintained in good repair. Grout missing in floor making floor no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor throughout noted in need of cleaning especially under equipment and shelves. Wall behind dishwasher also 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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07/16/2014 | Routine | |
Correction since last inspection: spray hose at pre-wash sink has been raised so it is at least 1" above the flood rim level of the sink. Back hand sink has been worked on as well, it is still leaking but hot water is no longer being turned off.
No violation noted during this evaluation. | 01/10/2014 | Other | |
No corrections of violations have been made since the last inspection.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin in the dishwashing area.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing in poor repair at the back hand sink. Hot water faucet leaks therefore they are turning hot water off at this sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in back of kitchen not shielded, coated, or otherwise shatter-resistant. Light cover missing over one of the light fixtures.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor in dishwashing area is not maintained in good repair. Grout missing in floor making it no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/02/2014 | Follow-up | |
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin in the dishwashing area.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Plumbing System Maintained in Good Repair
Observation: Plumbing in poor repair at the back hand sink. Hot water faucet leaks therefore they are turning hot water off at this sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding
Observation: Light bulb in back of kitchen not shielded, coated, or otherwise shatter-resistant. Light cover missing over one of the light fixtures.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Floor in dishwashing area is not maintained in good repair. Grout missing in floor making it no longer smooth and cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/16/2013 | Routine | |
- Condenser Unit, Separation
Observation: Freezer number 3 does not have a dustproof barrier between the condenser unit and food or food contact surface.
Correction: Install a dustproof barrier between the condenser unit and food contact areas to prevent dust contamination of food.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the shelves and the air conditioning units have 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.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: The ceiling tiles around the dish machine area are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/31/2013 | Routine | |
Make sure you have a written procedure if time control is used for cut tomatoes on the salad bar.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wiping cloth bucket water is very dirty and there is no measurable sanitizer i the bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Wiping cloth bucket reset up during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: cut tomatoes on the salad bar are 54 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Suggest using time control for cut tomatoes and discarding them every 4 hours. Tomatoes to be discarded after 4 hours.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the outside storage building. There is no light in this building.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
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09/20/2011 | Routine | |
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