No objectionable conditions noted at time of inspection.
No violation noted during this evaluation. | 02/29/2016 | Routine | |
No objectionable conditions noted at time of inspection.
No violation noted during this evaluation. | 10/19/2015 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The protective light shields in the warewash area were observed in a state of disrepair and damaged.
Correction: Repair the light shields 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 light shields, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following cooking utensils were observed soiled to sight and touch: few utensils and pans in clean storage.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Cleaning (sweeping floors) is being done during periods in which food is exposed to contamination
Correction: Clean during periods when the least amount of food is exposed such as after closing.
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06/18/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wiping cloth quaternary sanitizer concentration is below 200 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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01/29/2015 | Routine | |
- Person in Charge (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Splash guard needed for handsink in food preparation area.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler.
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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09/18/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are eating and drinking in the food preparation area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The observed quaternary sanitizer is below 200 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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05/23/2014 | Routine | |
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Food containers were found stacked while wet after cleaning.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
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01/31/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: The plumbing under the food preparation handsink was observed in a state of disrepair and damaged (leaking).
Correction: Repair the plumbing 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 plumbing, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/24/2013 | Routine | |
No violations noted at time of inspection.
No violation noted during this evaluation. | 05/21/2013 | Routine | |
- Lighting, Intensity (repeated violation)
Observation: Less than 10 foot candles of light was noted in the walk in cooler.
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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01/10/2013 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
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02/14/2011 | Routine | |
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