- Critical: Handwashing Cleanser, Availabi
- Comment:
- Observed at time of inspection hand wash sinks were all provided with soap. Corrected.
- 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)
- Critical: Hot Water and Chemical
- Comment:
- Observed at time of inspection heat sanitizing dish washer was capable of heating surface of utensils and plates to 160 F. Corrected.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Package Integrity
- Comment:
- Observed at time of inspection all dented cans have been removed. Corrected.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
05/22/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection multiple hand wash sinks missing paper towel. Corrected at time of inspection paper towel provided. Corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection multiple hand wash sinks were missing soap. Correct immediately by supplying soap to hand wash sinks. Hand sanitizer is provided at sinks. The food code requires soap be provided. Correct by providing soap. This is a repeat violation fill out risk control plan. A follow up will occur in about 10 days. If violation is not corrected an office consultation with associated fee may occur.,
- 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)
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed at time of inspection heat sanitizing dishwasher was not capable of changing irreversible thermometer. Mid Max thermometer was run through machine and maximum temperate of water was observed at 156. Gage on side of dishwasher stated wash cycle was at 156 F and final rinse was 106 F. Final rinse should be 180 F in the manifold and capable of heating the surface of utensils to 160 F for sanitizing. Correct immediately by repairing dishwasher so it heats utensils to 160 F. A follow up will occur in about 10 days. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Observed a time of inspection multiple folded or dented cans of dry storage shelf. Sperate dented cans from servable food to prevent contamination of food by pathogens. Correct immediately a follow up will occur in about 10 days.,
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
04/28/2015 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink dishwash area
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT HAND SINK IN WARE WASHING AREA. SOAP MUST BE PROVIDED AT EACH HAND SINK. PROVIDE. CORRECTED AT TIME OF INSPECTION BY PROVIDING SOAP AT THE HAND 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)
|
10/31/2014 | Routine |
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- MOLD-LIKE GROWTH ON THE UPPER INTERIOR OF THE ICE BIN AT THE ICE MACHINE. CLEAN NOW AND KEEP CLEAN.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- SLIGHT LEAK OBSERVED AT THE DRAIN LINE OF THE WASH COMPARTMENT AT THE 3-COMPARTMENT SINK. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/22/2014 | Routine |
| No violation noted during this evaluation. | 10/04/2013 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- REPLACE CEILING TILES THAT ARE WATER DAMAGED IN FOOD STORAGE ROOM AND DISHROOM, BY NEXT INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTS AND CEILING TILES AROUND VENTS IN KITCHEN ARE DIRTY/DUSTY TODAY, INCREASE CLEANING FREQUENCY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/23/2012 | Routine |
- Critical: Package Integrity
- Comment:
- CORRECTED. DID NOT OBSERVE ANY DENTED CANS. PERSON IN CHARGE STATED WHEN THESE ITEMS ARE STOCKED, DAMAGED CANS ARE SET TO THE SIDE TO BE DISCARDED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Safe/Unadult./Honestly Present
- Comment:
- CORRECTED. DID NOT OBSERVE ANY OUT DATED CANNED OR JARRED FOODS. ITEMS ARE SORTED THROUGH BEFORE STOCKED ON SHELVES.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING THE RAW EGGS ON THE BOTTOM SHELF AWAY FROM READY TO EAT FOODS.
- 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
|
05/16/2012 | Follow-up |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- IN DRY STORAGE AREA, OBSERVED MANY CANNED ITEMS DENTED. PERSON IN CHARGE STATED AN EMPLOYEE PUTS ITEMS ON SHELVES, THEN THEY ARE GONE THROUGH AT A LATER TIME AND DENTED CANS REMOVED. DENTED, DAMAGED, SWOLLEN CANS MUST BE SEPARATED UPON STOCKING SHELVES TO ENSURE THEY ARE NOT GOING TO BE USED. STORE THESE CANS SEPARATELY FOR RETURNING TO VENDOR OR DISCARDED IMMEDIATELY.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED MANY CAN AND JAR ITEMS IN DRY STORAGE THAT ARE BEYOND DATE ON PACKAGE (SALSA 2/12/12). DISCARD THESE ITEMS AND ENSURE THAT EMPLOYEES THAT STOCK SHELVES WITH FOOD SEPARATE THESE OUT SO THEY ARE NOT PUT ON THE SHELVES TO POSSIBLY BE USED.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(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:
- IN WALK-IN COOLER OBSERVED A CARTON OF RAW EGGS ABOVE MILK AND A BOX OF RAW EGGS ABOVE APPLES. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. MOVE EGGS TO BOTTOM SHELF AND SEPARATE FROM APPLES OR OTHER READY TO EAT FOODS.
- 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
- Duties of Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE WAS NOT ABLE TO STATE HOT OR COLD HOLDING TEMPERATURES, CALIBRATING A THERMOMETOR, OR HOW DISH MACHINE IS MONITORED TO ENSURE IT'S SANITIZING. THE CERTIFIED FOOD MANAGERS DUTIES ARE TO TRAIN EMPLOYEES. ENSURE THE PERSON IN CHARGE IS KNOWLEDGEABLE.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A MEANS TO PROPERLY TEST THE DISH MACHINE FINAL RINSE TO ENSURE IT REACHES AT LEAST 180F FOR PROPERLY SANITIZING FOOD CONTACT SURFACES.
- 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)
|
04/26/2012 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- Hot water sanitizing dishmachine has reached 160 F surface temp w/irreversible temp indicator. VIOLATION CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
10/18/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- high temperature sanitizing dishmachine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- Hot water sanitizing dishmachine is not reaching 160 F surface temperature using an irreversible temperature indicator. Repair., Until repaired, manually wash, rinse, & sanitize dishes using the 3 compartment sink.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- high temperature sanitizing dishmachine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- Hot water sanitizing dishmachine is not reaching 160 F surface temperature using an irreversible temperature indicator. Repair., Until repaired, manually wash, rinse, & sanitize dishes using the 3 compartment sink.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s)
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- Interior of microwave is dirty with splattered food. Clean.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
09/16/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen Can opener
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Can opener blade encrusted with food. This food-contact surface must be cleaned and sanitized after each use., Food contact surfaces cleaned and sanitized during inspection. VIOLATION CORRECTED.
- 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
|
03/28/2011 | Routine Inspection |
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- Ventilation hood system hood filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- FILTER MISSING FROM VENTILATION HOOD IN KITCHEN. REPLACE FILTER.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dish washing Area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE MISSING LIGHT SHIELD IN DISH ROOM.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
09/14/2010 | Routine Inspection |
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities, Microwave oven door seals and cavities
- Locations:
- kitchen, snack bar
- Problems:
- Not cleaned At least every 24 hours, Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above., Clean as specified above.
- Comment:
- FOOD RESIDUE ON INTERIOR OF MICROWAVES IN KITCHEN AND SNACK BAR. KEEP CLEAN.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities, Microwave oven door seals and cavities
- Locations:
- snack bar, kitchen
- Problems:
- Not cleaned At least every 24 hours, Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above., Clean as specified above.
- Comment:
- FOOD RESIDUE ON INTERIOR OF MICROWAVES IN KITCHEN AND SNACK BAR. KEEP CLEAN.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s), Light shielding light shield(s)
- Locations:
- Dish washing Area, Dry Storage room
- Problems:
- Not provided, Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA AND IN DRY STORAGE ROOM.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s), Light shielding light shield(s)
- Locations:
- Dry Storage room, Dish washing Area
- Problems:
- Not provided, Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs., Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE MISSING LIGHT SHIELDS IN DISH WASHING AREA AND IN DRY STORAGE ROOM.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
02/17/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food contact surfaces have been cleaned and sanitized. VIOLATION CORRECTED., CAN OPENER BLADE COVERED IN FOOD. THIS FOOD-CONTACT SURFACE MUST BE KEPT CLEAN AND SANITIZED.
- 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: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by other
- Locations:
- kitchen
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- Contaminated food was discarded. VIOLATION CORRECTED., DRY RICE IN STORAGE BIN CONTAMINATED BY (DEAD) MOTHS. DISPOSE OF FOOD.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls, Physical facilities/structures floors
- Locations:
- snack bar, snack bar
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- WALLS IN SNACK BAR SPLASHED WITH DARK SUBSTANCE (COFFEE &/OR GREASE). KEEP WALLS CLEAN., FLOOR OF HALLWAY LEADING INTO SNACK BAR HAS ACCUMULATED DEBRIS UNDER STORAGE SHELVES. KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
08/10/2009 | Routine Inspection |
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