- Critical: Equipment Food-Contact Surface
- Comment:
- Observed employee cleaning ice machine at time of inspection. Corrected
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Food Temperature Measuring Dev
- Comment:
- Observed calibrated stab thermometer. Corrected
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Sink, Installation
- Comment:
- Observed hot and cold water at restroom hand sinks. Corrected
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Observed proper date marking in coolers. Corrected
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation
- Comment:
- Observed chemicals stored away from food and utensils. Corrected
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- System Maintained in Good Repa
- Comment:
- Observed no leak under bar 3 compartment sink. Corrected
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Comment:
- Observed wet rags stored in 100 ppm chlorine. Corrected
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
05/01/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed excess black residue and mold in ice machine. Food contact surfaces must be clean and sanitized. Clean inside of ice machine. Correct immediately,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- Observed no stab/probe thermometer to measure cold food temperatures. Provide calibrated stab thermometer. Correct immediately,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no cold water at hand sinks in rest rooms. Only hot water comes out of taps. Provide hot and cold water to these hand sinks so employees can wash hands for at least 20 seconds. Correct immediately,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed employees touching ready to eat hamburger buns and toppings with bare hands. Employees must use gloves, tongs, or deli tissue when handling ready to eat foods. Correct immediately Corrected at time of inspection by education and by glove use. Corrected
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed no date marking. All ready to eat foods prepared and held for over 24 hours must be date marked. Items like home made dressings and lunch meats must be date marked. Correct immediately,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- Observed lotions in same drawer as can openers. Observed soap stored next to glasses in dry storage area. Store utensils below and away from food and utensils. Correct immediately,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Observed a couple of fry baskets missing many tines. Repair or replace. Correct immediately
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing ceiling and open insulation in walk in cooler. Fix ceiling in walk in cooler to be smooth and easily cleanable and cover exposed insulation. Physical facilities must be in good repair. Correct immediately
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed major leak under bar three compartment middle rinse section. Leak under middle rinse section. Fix leak under three compartment sink. Corrected,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wet rags stored on cook line counter and under cutting board. In between use wet rags must be stored in sanitizer solution. Correct immediately,
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/20/2015 | Routine |
- Critical: Handwashing Sinks
- Comment:
- SINK IN FRONT OF GRILL IS BEING USED AS HAND WASHING SINK. CORRECTED., , SINK CLOSEST TO GRILL IS BEING USED AS A HAND WASHING SINK. CORRECTED.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
|
11/26/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Comment:
- A FOOD THERMOMETER IS PROVIDED IN GRILL AREA NEAR FRONT OF ESTABLISHMENT. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Sinks
- Comment:
- FRONT FAR RIGHT SINK BEHIND THE BAR IS BEING USED AS HAND WASH SINK. HAND WASH SIGNAGE IS PROVIDED AS WELL. CORRECTED., , ,
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- COLE AND TOMATO SAUCE ARE DATE MARKED IN THE WALK-IN COOLER. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
10/21/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- THERE WAS NO FOOD THERMOMETER AVAILABLE INSIDE THE BAR OR ESTABLISHMENT. A FOOD TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED AND READILY AVAILABLE FOR USE IN ENSURING ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. PROVIDE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Sinks
- Items:
- Handwashing lavatories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED MOP SINK BEING USED AS A HAND WASHING SINK AS WELL AS A DISH HOLDING SINK IN THE BACK OF THE ESTABLISHMENT. AT LEAST 1 HAND WASHING SINK SHALL BE CONVENIENTLY LOCATED FOR EMPLOYEE USAGE. PROVIDE A HANDWASHING SINK. FOLLOWUP WITHIN 10 DAYS, IF MORE TIME IS NEEDED, CONTACT INSPECTOR FOR A SPECIFIC TIME. , , , OBSERVED MOP SINK BEING USED AS A HAND WASHING SINK AS WELL AS A DISH HOLDING SINK IN THE BACK OF THE ESTABLISHMENT. AT LEAST 1 HAND WASHING SINK SHALL BE CONVENIENTLY LOCATED FOR EMPLOYEE USAGE. PROVIDE A HANDWASHING SINK. FOLLOW UP WITHIN 10 DAYS, IF MORE TIME IS NEEDED, CONTACT INSPECTOR FOR A SPECIFIC TIME. ,
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COLE SLAW, TOMATO SAUCE, AND SALSA WERE NOT DATE MARKED INSIDE WALK-IN COOLER. READY-TO-EAT FOODS(PHF) HELD IN ESTABLISHMENT FOR MORE THAN 24 HOURS SHALL BE CLEARLY DATE MARKED TO INDICATE THE DATE FOOD SHALL BE CONSUMED OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41 F OR LESS FOR A MAXIMUM OF 7 DAYS. DAY 1 BEGINS WHEN PRODUCT IS OPENED OR MADE. DATE MARK PHF. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED RUST RESIDUE IN THE INTERIOR SIDES OF THE ICE MACHINE. EQUIPMENT FOR NON PHF SHALL BE CLEANED AT A FREQUENCY TO AVOID SOIL ACCUMULATION. CLEAN ICE MACHINE. VERIFY AT NEXT INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
10/09/2014 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED SODA LINE AND ICE LINE LAYING INSIDE THE DRAIN BEHIND THE BAR. THERE NEEDS TO BE AN 1 INCH AIR GAP ABOVE THE DRAIN TO AVOID POSSIBLE WASTE GETTING INTO THE EQUIPMENT LINES. PIC RAISED THE LINES UP TO CREATE AN INCH AIR GAP. CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- FOOD EMPLOYEE WAS NOT AWARE OF THE BIG 5 FOOD BORNE ILLNESSES. PERSON-IN-CHARGE(PIC) SHALL MAKE SURE FOOD EMPLOYEES ARE FAMILIAR WITH THE BIG 5 FOOD BORNE ILLNESSES WHICH ARE : SHIGELLA, ECOLI, HEPATITIS A VIRUS, SALMONELLA, AND NOROVIRUS. INSPECTOR CORRECTED THROUGH EDUCATION AND BY PROVIDING A BIG 5 POSTER. CORRECTED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP DRYING INSIDE MOP BUCKET. AFTER USE, ALLOW MOPS TO PROPERLY AIR DRY BY HANGING THEM UP IN MOP ROOM ABOVE DRAINS. AIR DRY MOPS AFTER USAGE. VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
|
04/03/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- TEST STRIPS WERE LOCATED AND PROPERLY USED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- Rear storage area, Rear storage area
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- prep line
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
09/19/2013 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- URINAL HAS BEEN REPAIRED IN MENS RESTROOM. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/20/2012 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LEFT URINAL IN MEN'S RESTROOM DOES NOT FLUSH, IT HAS NO RUNNING WATER GOING ONTO IT TODAY. PLUMBING MUST BE IN GOOD WORKING ORDER, REPAIR WITHIN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE HANDWASH SIGNS ARE NEEDED IN RESTROOMS BY NEXT INSPECTION. NO REMINDER SIGNS ARE POSTED TODAY. "EMPLOYEES MUST WAS HANDS BEFORE RETURNING TO WORK". RECHECK IN 6 MONTHS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
09/04/2012 | Routine |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- ALL PLUMBING FIXTURES MUST BE IN GOOD WORKING ORDER. URINALS HAVE ALMOST NO WATER PRESSURE TODAY, IN MEN'S RESTROOM. REPAIR PLUMBING ISSUE BY NEXT INSPECTION. RECHECK IN 6 MONTHS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/08/2012 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- BEVERAGE GUNS WERE DIRTY AT TIME OF INSPECTION, CLEAN GUNS REGULARLY TO AVOID ACCUMULATION, SOAKING ALONE IS NOT ENOUGH, GUN CAPS MUST BE REMOVED AND NOZZLES CLEANED., BEVERAGE GUNS CLEANED AT TIME OF INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
08/31/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- ICE MACHINE HAS BEEN THOROUGHLY CLEANED. VIOLATION CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
03/14/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CLEAN INTERIOR OF ICE MACHINE, THERE IS STILL QUITE A BIT OF MOLD/MILDEW ON THE INTERIOR/CHUTE. REVISIT IN 10 DAYS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
03/02/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE WITHIN 10 DAYS. SET A CLEANING SCHEDULE TO AVOID MOLD/MILDEW GROWTH. REVISIT IN 10 DAYS. BEVERAGE GUNS WERE CLEANED TODAY, THERE WAS A SYRUP BUILDUP FOUND AT TIME OF INSPECTION. TAKE CAPS OFF TO CLEAN AS WELL AS THE SOAKING THATS ALREADY DONE. CORRECTED TODAY., ,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
02/08/2011 | Routine Inspection |
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- dumpster(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- CLOSE THE DUMPSTER DOORS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware
- Locations:
- Plastic tableware
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During dispensing
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- PLACE PLASTICWARE IN CONTAINERS WITH HANDLES IN THE SAME DIRECTIONS OR INVERTED.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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08/03/2010 | Routine Inspection |
- Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Locations:
- In the food prep area
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- LATEX, VINYL, PLASTIC, ETC. GLOVES MUST BE REPLACED WHEN SOILED. CHANGE GLOVES WHEN YOU CHANGE FOOD TYPES OR WHEN YOU CHANGE JOBS.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- behind the bar
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ONE WELL OF THE 4 COMP. SINK IS THE DESIGNATED HANDWASH SINK FOR THE BAR. SUPPLY SOAP AT THIS SINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- behind the bar
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AT THE SAME WELL OF THE 4 COMP. SINK PROVIDE PAPER TOWELS FOR HAND DRYING.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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01/25/2010 | Routine Inspection |
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