- Critical: Cooling
- Comment:
- CORRECTED: ALL FOODS ARE STORED AT OR BELOW 41F.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: THE UPRIGHT COOLER HAS BEEN CLEANED TO SIGHT AND TOUCH.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED ALL READY TO EAT FOODS OBSERVED BEING STORED ABOVE RAW MEATS
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: ALL DRESSINGS ARE BEING PROPERLY STORED AND DISPENSED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation
- Comment:
- CORRECTED: ALL CHEMICALS ARE BEING PROPERLY STORED BELOW AND AWAY FROM FOOD.
- 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
- Food Storage
- Comment:
- CORRECTED: ALL FOOD OBSERVED PROPERLY STORED OFF OF THE GROUND.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: GRILL STAND HAS BEEN REPAIRED AND HOLDING PROPER FOOD TEMPS.
- 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.
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED: PROPER CONTAINERS ARE BEING USED FOR STORAGE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
03/24/2015 | Follow-up |
- Critical: Cooling
- Comment:
- OBSERVED A CONTAINER OF POOLED EGGS STORED IN THE SINGLE DOOR UPRIGHT COOLER AT A TEMPERATURE OF 55F. COOL POTENTIALLY HAZARDOUS PROPERLY AS DESCRIBED ABOVE. ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED CHICKEN JUICES POOLING ON THE BOTTOM OF THE 2-DOOR UPRIGHT COOLER IN THE BASEMENT STORAGE AREA. CLEAN AND SANITIZE THE UNIT AND STORE CHICKEN PROPERLY TO PREVENT DRIPPING AND SPILLS. ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Packaged and Unpackaged Food -
- Comment:
- OBSERVED READY-TO-EAT FOODS STORED SITTING ON TOP OF RAW AND POOLED CHICKEN AND JUICES. STORE ALL READY-TO-EAT FOODS ABOVE AND AWAY FROM RAW MEATS. ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED LARGE AMOUNT OF PRE-PORTIONED CONTAINERS OF HONEY MUSTARD DRESSING AND MAYO BEING STORED OUT OF TEMPERATURE CONTROL. PACKAGES ARE LABELED REFRIGERATE AFTER OPENING. COLD HOLD POTENTIALLY HAZARDOUS FOODS AT 41F. OR BELOW. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation
- Comment:
- OBSERVED PACKAGES OF CHEMICALS AND CLEANERS STORED ABOVE PACKAGES OF SINGLE SERVICE TO-GO CONTAINERS IN THE BASEMENT STORAGE AREA. STORE CHEMICALS PROPERLY BELOW AND AWAY FROM FOOD, CLEAN DISHES AND SINGLE SERVICE ITEMS. ,
- 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
- Food Storage
- Comment:
- OBSERVED CASES OF BOTTLED BEVERAGES STORED ON THE FLOOR OF THE BASEMENT STORAGE AREA. PROPERLY STORE ITEMS A MINIMUM OF 6" ABOVE THE GROUND TO AID IN CLEANING. , ;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Good Repair and Proper Adjustm
- Comment:
- OBSERVED THE REFRIGERATED GRILL STAND NOT IN OPERATIONAL CONDITION AND PROTECTIVE STICKERS STILL ATTACHED TO THE SINGLE DOOR UPRIGHT COOLER. IN THE BASEMENT LEVEL STORAGE ROOM UNUSED AND MISCELLANEOUS ITEMS BEING STORED. REPAIR / REPLACE ALL NON-OPERATIONAL EQUIPMENT OR REMOVE FROM THE FACILITY. REMOVE ALL PROTECTIVE STICKERS TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE. ,
- 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.
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED CARDBOARD BOXES BEING USED TO STORE PRE-PORTIONED FOOD ITEMS. PROVIDE PROPER STORAGE CONTAINERS WHICH ARE SMOOTH AND EASILY CLEANABLE. ,
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
02/25/2015 | Routine |
| No violation noted during this evaluation. | 08/19/2014 | Routine |
| No violation noted during this evaluation. | 02/24/2014 | Routine |
| No violation noted during this evaluation. | 08/06/2013 | Routine |
| No violation noted during this evaluation. | 02/20/2013 | Routine |
| No violation noted during this evaluation. | 08/09/2012 | Routine |
- Clean Sight/Touch-No Accum/Enc
- Comment:
- THE FLOOR OF THE REACH-IN FREEZER IS ENCRUSTED WITH OLD FOOD RESIDUES. CLEAN AND SANITIZE THE UNIT CORRECT BY THE NEXT ROUTINE INSPECTION
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Storing Equip./Uten./Lin./Sing
- Comment:
- OPEN PACKAGES OF SINGLE-SERVICE TO GO CONTAINERS OBSERVED STORED SITTING ON THE GROUND ON TOP OF AN UNUSED FLOOR DRAIN. STORE SINGLE SERVICE ITEMS A MINIIMUM OF 6" ABOVE THE GROUND AND AWAY FROM SEWAGE DRAINS. CORRECTED AT TIME OF INSPECTION - SINGLE SERVICE ITEMS REMOVED.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
|
02/02/2012 | Routine Inspection |
| No violation noted during this evaluation. | 07/06/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- THE SPRAY NOZZLE HEAD (3 COMP SINK)IS REPAIRED AND THE HOSE IS ATTACHED TO A BRACKET ON THE WALL CREATING AN AIR GAP. CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
02/16/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Locations:
- overhead sprayer
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE AT THE THREE COMPARTMENT SINK MUST BE RAISED SO THAT IT SITS AT LEAST ONE INCH ABOVE THE FLOOD RIM OF THE SINK BASIN. CORRECT WITHIN 10 DAYS. REVISIT IN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
01/31/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/20/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE CHICKEN IN A SALAD IN THE DISPLAY COOLER WAS 41F TODAY. SALADS WERE ONLY STACKED TWO HIGH, TEMP/TIME LOGS ARE MAINTAINED AND COLD ITEMS ARE KEPT IN REFRIGERATION UNTIL PREPARED, LESS SALADS ARE PREPARED AT ONE TIME.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
01/04/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN IN SALADS IN DISPLAY COOLER WAS 60F. KEEP BELOW 41F AT ALL TIMES. SALADS WERE STACKED TOO HIGH IN COOLER, AND THERE WAS ABOUT 2.5 HOURS BETWEEN BEGINNING PREP TIME AND PLACEMENT INTO COOLER. REDUCE PREP TIME, KEEP TEMP LOGS DURING PREP, KEEP UNDER 41F IN REACH IN COOLER (DISPLAY CASE),
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Cooler/s
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- KEEP LETTUCE AWAY FROM RAW HAMBURGER. LETTUCE MOVED TO AN UPPER SHELF AT TIME OF INSPECTION>
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Miscellaneous Sources
- Items:
- Food
- Locations:
- Self-service area
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- PROVIDE A SNEEZE GUARD FOR THE TOPPINGS STATION. THESE ITEMS MUST BE PROTECTED FROM CUSTOMER CONTAMINATION.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
|
12/04/2009 | Routine Inspection |
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