Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
The handles of scoops were laying down contacting food in the dry bulk bins at the baking table station.
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
1) Sliced beef dish stored in the hot holding unit between the grill and patient food area was found at 128-135F. A white soup item in the same unit was holding at 95-111F.
Both items were put into the unit less than 30 minutes prior (most likely under 140F when put inside).
2) Foods stored on the bottom shelf inside cooler #12 (the 1 door prep cooler next to the service cookline) are holding at 45F - suspect problem with fan/air circulation, since items on the middle shelf were at 41F and items on the top were 35-38F).
3) Chicken strips in the steam table were at 122-125F (due to shallow pan and being set on a rack, which allows for air circulation and cooling under the food); plus one pizza in the warmer found at 118-125 with air temperature only set to 140F.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 4-601.11 *CRITICAL* Food-contact surfaces are not clean, specifically:
Food residue observed on the back side of the slicer blade guard; ensure the slicer is washed and rinsed prior to sanitizing (discussed).
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
|
Feb 28, 2007
|
89 |
|
No violation noted during this evaluation.
|
Apr 19, 2007
|
100 |
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
(1) The #10 Victory 3 door cooler found holding foods inside at 46-48F.
(2) Sausage patties & links in steam table (at service line) are on a wire rack, and approx. half were holding at 130 F to 138F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Baked custards marked with expiration dates longer than 7 days from preparation - 10/27 & 10/29
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
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VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The 2-bin food preparation sink (where produce washed, near ice maker) has residue build-up especially in the corners.
REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Chips / scratches in the paint on the wall behind the shelves & at the corner near the chemical storage room & 3-compartment dishwashing sink make this surface unsmooth and not easily cleanable.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically:
The high temperature booster installed at the bottom of the 3rd compartment of the 3-compartment sink is not used and not planned for any future use; the connections allow for water & food residue to collect in the bottom, and are not easy or accessable to clean.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
|
Oct 18, 2007
|
92 |
|
No violation noted during this evaluation.
|
Nov 15, 2007
|
100 |
-
VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-REPEAT: The Victory #10 cooler found holding food temperatures at 45F (milk), 47F (tuna, olives, fruit), and 48F (egg salad) throughout
-Victory pass through refrigerator #6 found holding foods at 46-48F throughout
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 4-501.110 The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
The wash water temperature measured 137-138F on both the gauge and my thermometer run through the dishwasher; the final rinse / sanitize water was 158F measured at the dishtray (160F minimum) and 177-178F on the gauge (180F minimum).
REQUIRED CORRECTION: The temperature of the wash water solution in spray-type warewashing machines shall be: 1) For a stationary rack, single temperature machine, 165°F (74°C); for a stationary rack, dual temperature machine, 150°F (66°C); for a single tank, conveyer, dual temperature machine, 160°F (71°C); and for a multitank, conveyer, multitemperature machine, 150°F (66°C). The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120°F (49°C).
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
-The following surfaces were observed unclean, or require cleaning more frequently:
The inside of the 2-compartment sink (next to ice maker), the top of the ice maker (if ice scoops stored up there), some of the wheel carts in the produce walk-in where sheet pans slide in with white spots (mildew-like), the red plastic part on the outside of the soft serve ice cream machine where dispensed with dried product (not cleaned from previous day), some handles of drawers, coolers, warming units in food prep areas
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
-Chips/ scratches in the paint on the wall behind the shelves & at the corner near the chemical storage room & 3-compartment dishwashing sink make this surface unsmooth and not easily cleanable
-Heavy mold growth and build-up on the insulation tape around the condensation waste pipe inside the produce walk-in cooler -- replace
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically:
The high temperature booster installed at the bottom of the 3rd compartment of the 3-compartment sink is not used an not planned for any future use; the connections allow for water & food residue to collect in the bottom, and are not easy or accessible to clean.
REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
|
Mar 19, 2008
|
85 |
|
No violation noted during this evaluation.
|
Apr 3, 2008
|
100 |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
Self-service condiment bar items for oatmeal & bento are in open containers with no protection from customer contamination.
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
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VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
New counter top self-service ice maker (just installed yesterday) with water leaking in the back, and not appearing to drain in the waste collection tray
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Broken and / or missing wall tiles in kitchen
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
-
VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The wall behind the service cookline grill and fryers with heavy grease accumulation
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Sep 26, 2008
|
96 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw burger patties in top section of the grill prep cooler right next to pickles, and with a container of turkey lunch meat set on top.
Raw chicken in bottom drawer with tongs for dispensing in contact with packages of turkey lunch meat
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
The self-service topping and sandwich display (next to the soup) is not protected from customer contamination (no lid, sneeze barrier, wrappers, etc.)
REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
|
Mar 26, 2009
|
92 |
-
VIOLATION OF SECTION 4-101.11 Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Some of the mixing bowls (for large floor stand mixer) are worn -- need to re-tin
REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
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VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
Some of the colored cutting boards at the cookline are very rough, with deep grooves
REQUIRED CORRECTION: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
-Inside walk-in #2 the plastic door flaps, top shelf under fans, condensation waste pipe by top shelf, and fan box need to be cleaned.
-Inside walk-in #1, clean build-up on electric conduit coverings
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Handsink in dishwashing area blocked (including pedals to operate) by 2 carts; this sink also unclean with pink/blackish residue
Handsink next to 3-comp sink by doorway to service was blocked with a cart, which was moved
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Paint is peeling / flaking off on the wall to the left of / above the stove with the double ovens
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The area/floor along the walls behind & under sinks & equipment in some areas (including baking, 2-comp sink & ice maker) are unclean
REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
|
Oct 22, 2009
|
94 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
In meat walk-in cooler:
- 3 trays of raw chicken on a cart above packages of pre-cooked meat items -- PIC moved
-Raw chicken on shelves above ground meats & pork & bacon
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Blast chiller with items holding from yesterday (2/1) with some items holding above 41F: taco meat lowest at 48-49F (PIC discard), next row up soup 46F (PIC to move to walk-in); (top 2 rows were at 41F then 38F, and ambient air temperature in the bottom measured 52F)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
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VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Handwash sink in dishwashing area is operated by knee pedals, and has carts pushed up against the sink blocking access to the knee pedals.
Also the kitchen handsink by the baking & 3-comp sink had trash can in front of it
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
|
Feb 2, 2010
|
87 |
|
No violation noted during this evaluation.
|
Feb 11, 2010
|
100 |
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Salad bar items found holding at 44-52F; butter blend found on counter at 73F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Aug 4, 2010
|
95 |
|
No violation noted during this evaluation.
|
May 10, 2011
|
100 |
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