| No violation noted during this evaluation. | 01/29/2016 | Illness Complaint |
- In-use utensils, between-use storage
Observation: Bowel being used as scoop in salad and left in salad dish in walk-in cooler. This is repeat violation. Manager removed and verbalized understanding. Corrected on site.
- Equipment location, installation, repair, and adjustment
Observation: Letf door of reach-in cooler has a torn gasket.
- Plumbing system maintained in good repair
Observation: The faucet of 3 compartment sink was leaking.
- Posting inspection reports
Observation: Most recent inspection report is missing.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Reach-in glass Pepsi cooler in the kitchen with the food has no thermometer inside. Manager provided and corrected on site.
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12/02/2015 | Regular |
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: All food employees must read and sign Food Employee Illnesses Reporting Agreement.
- Sanitizers
Observation: Chlorine sanitizer is too strong in bucket. Chlorine concentration must be maintained between 50-100ppm. New sanitizer made at time of inspection.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Water temperature through both hand sinks are lower than 100*F. Must provide at least 100*F degree water through faucet for handwashing. Adjust hot water line. Corrected at time of inspection
- Package integrity
Observation: Dented can stored on dry goods shelf. Must discard any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. Corrected at time of inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: The following coolers have no thermometer provided: 1)walk-in cooler, 2)Pepsi reach-in cooler. Must provide thermometer to monitor cooler temperature.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken products stored above whipping cream and vegetables in walk-in cooler. Must be stored by the cook temperature. Higher cook temp items must be stored on the lower shelf. Corrected at time of inspection.
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11/18/2014 | Regular |
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Acidic sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can to prevent contamination.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked chicken were stored in room temperature. If food precooked to use for lunch, must hot hold food at 135*F or above. Corrected at time of inspection.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips provided. Must have chlorine test strips to ensure the concentration is maintained between 50-100ppm. REPEAT VIOLATION
- Equipment location, installation, repair, and adjustment
Observation: Gasket on the prep cooler is torn. Replace as needed.
- Common name-working containers
Observation: Sanitizer container not labeled. Must label all working container with common name for easy identification. Corrected at time of inspection. REPEAT VIOLATION
- Sanitizers
Observation: Chlorine sanitizer tested too strong. Concentration must be maintained between 50-100ppm. Corrected at time of inspection. REPEAT VIOLATION
- Handwashing signage
Observation: No handwashing sign posted in both restroom. Every hand sink to be used by employee must has sign posted reminding employees to wash their hand.
- Light intensity
Observation: Burned out light bulb in dish machine area. Must have adequate light intensity to allow to easy cleaning and maintenance.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: A small amount of mold is on the front side ice chute in ice machine. Must clean more frequently to prevent contamination.
- Food temperature measuring devices are provided and readily accessible
Observation: Didn't have a thermometer in Pepsi cooler. Must provide thermometer to ensure adequate temperature is maintained. REPEAT VIOLATION
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06/20/2014 | Routine |
- Plumbing system repaired according to law
Backflow prevention device on mop sink is leaking. Must repair or replace to maintain in good condition.
- Poisonous or toxic materials used and applied
1) Sanitizer container not labeled. Must label all working contaienr with common name for easy identification. 2) Chlorine sanitizer tested too strong. Must maintian chlorine sanitizer between 50 -100 ppm.
- Test kit provided and used to measure sanitizing solution concentration
No chlorine test strips provided. Must have chlorine test strips to ensure the concentration is maintained between 50 -100 ppm.
- Food storage containers identified with common name of food
Dipping oil in plastic container not labeled. Containers holding food which could be mistaken for other food must be identified with the common name of the food.
- Drying mops
1) Observed a burnted out light buld in hood system. Replace. Corrected at time of inspection 2) Used mop was stored in mop container. Must hang dry ot drape over bucket to prevent bacterial growth on wet mop. Corrected at time of inspection
- Backflow protection
air gap, device standard, when required
- Food temperature measuring devices are provided and readily accessible
1) Didn't have a thermometer in Pepsi cooler. 2) Didn't have a thermometer in kitchen line cooler. Must provide thermometer to ensure adequate temperature is maintained.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Observed moldy paper in walk-in cooler. Discarded. A food that is unsafe, adulterated, or not honestly must be discarded. Corrected at time of inspection
- Light intensity
1) Observed a burnted out light buld in hood system. Replace. Corrected at time of inspection 2) Used mop was stored in mop container. Must hang dry ot drape over bucket to prevent bacterial growth on wet mop. Corrected at time of inspection
- Handwashing signage
Handwashing sign not posted in both restroom. Every hand sink to be used by employees must has sign posted reminding employees to wash their hands.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Gasket on kitchen line door is torn. Replace as needed. 2) Can opener has dust buildup. Clean more frequently to prevent contamination.
- Laundry facilities
requirement, location, and use
- Miscellaneous sources of contamination
1) There were no lids on sauce and meat containers on hot holding equipment in kithcen. 2) Observed several desserts without cover in walk-in cooler. Must cover all food items when not in immediate use to prevent contamination.
- Common name-working containers
1) Sanitizer container not labeled. Must label all working contaienr with common name for easy identification. 2) Chlorine sanitizer tested too strong. Must maintian chlorine sanitizer between 50 -100 ppm.
|
12/03/2013 | Routine |
- In-use utensils, between-use storage
1) A bowl was using as scoop in surger container. Must use scoop with handle to prevent contamination. 2) Mixing bowl has two deep scores and dent that is causing a crease in bottom of bowl. Owner said they are going to order a new mixing bowl. Must resurface or replace bowl to provide smooth easily cleanable and nonabsorbent surface.
- Laundry facilities
requirement, location, and use
- Test kit provided and used to measure sanitizing solution concentration
No test kit for checking concentration of Quat sanitizer. Must have sanitizer test kit to accurately determine the correct sanitizing solution. Ordered test strips from their dishwashing machine provider.
|
06/19/2013 | Routine |
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use. Wiping cloths must be maintained in sanitizer when not immediately use. CORRECT ON SITE. 2) Card board was reused to line rack in walk in cooler. Card board is not a smooth easily cleanable and nonabsorbent surfaces.
- Food storage - preventing contamination from the premises
1) A big blue container of chopped lettuce was stored on the floor in walk in cooler. Food must to be 6" off the floor. 2) There was no lid on flour, salt, and sugar's containers. Must have lid to prevent sources of contamination.
- Dispensing of single-service and single-use articles
1) Utensils in plastic containers next to coffee maker had eating side up. Must invert utensils to expose handles to prevent contamination. 2) Ice scoop was stored in the gap between pop machine and wall. Must store scoop on clean surface. CORRECT ON SITE. 3) A bowl was using as scoop in flour container. Must use scoop with handle to prevent contamination. 4) Dough hook is not clean. All food contact surface must keep clean for future use. 5) Mixing bowl has two deep scores and dent that is causing a crease in bottom of bowl. Must resurface or replace bowl to provide smooth easily cleanable and nonabsorbent surface.
- Package integrity
1) Observed Olive oil mixed with fresh garlic in single service bowl in room temperature. Must maintain mixture at 41*F or below, or perpare at tableside. CORRECT ON SITE. 2) Found two dented cans. Discard or return of credit.
- Outer openings are protected
Back door has light showing around outer edges. Must seal outer openings to prevent entry of pest.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw foods over ready to eat food in walk in cooler, raw beef over dressing, raw eggs over hams. Must store raw animal foods below ready to eat foods. CORRECT ON SITE.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Utensils in plastic containers next to coffee maker had eating side up. Must invert utensils to expose handles to prevent contamination. 2) Ice scoop was stored in the gap between pop machine and wall. Must store scoop on clean surface. CORRECT ON SITE. 3) A bowl was using as scoop in flour container. Must use scoop with handle to prevent contamination. 4) Dough hook is not clean. All food contact surface must keep clean for future use. 5) Mixing bowl has two deep scores and dent that is causing a crease in bottom of bowl. Must resurface or replace bowl to provide smooth easily cleanable and nonabsorbent surface.
- Food employees hair is effectively restrained
Employee was not wearing hair restraints. Must wear hair restraints to keep hair from contacting exposed food.
- Drying mops
1) Observed hand lotion on rack next to the foods in dry storage. Personal care items must be stored away from foods. CORRECT ON SITE. 2) Used mop was stored in mop container with water. After use, mops must be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Other personal care items - storage
1) Observed hand lotion on rack next to the foods in dry storage. Personal care items must be stored away from foods. CORRECT ON SITE. 2) Used mop was stored in mop container with water. After use, mops must be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Noodles in walk-in cooler were not date marked. Must date mark all PHF and ready to eat food in not used with 24hrs after open or preparation. Have 7 days from date mark to use or discard.
- Roasts held at a temperature of 130°F or above
Kitchen line cooler across from pizza oven was not temped at 41*F or below. Ham was 59.98*F, chopped tomato was 62.8*F, and tomato relish was 64.3*F. All potentially hazardous food must be cold hold at 41*F or below. Discard all PHF and called service during inspection.
- Poisonous or toxic materials used and applied
1) Chlorine sanitizer bucket was tested too strong (300 to 400 ppm). Must maintain chlorine sanitizer between 50 to 100 ppm. CORRECT ON SITE. 2) Observed two spray bottles of pesticide in kitchen area. May only use food grade pesticide. CORRECT ON SITE 3) Sanitizer bucket not labeled. Must label all working container with common name for easy identification.
- Variance obtained for specialized processing methods
1) Observed Olive oil mixed with fresh garlic in single service bowl in room temperature. Must maintain mixture at 41*F or below, or perpare at tableside. CORRECT ON SITE. 2) Found two dented cans. Discard or return of credit.
- Mechanical warewashing equipment, hot water sanitizing temperatures
High temp dishwashine machine, hot water temperature was 152*F. Service person came in and fixed it during inspection.
- Test kit provided and used to measure sanitizing solution concentration
No test kit for checking concentration of sanitizer. Must have sanitizer test kit to accurately determine the correct sanitizing solution.
- In-use utensils, between-use storage
1) Utensils in plastic containers next to coffee maker had eating side up. Must invert utensils to expose handles to prevent contamination. 2) Ice scoop was stored in the gap between pop machine and wall. Must store scoop on clean surface. CORRECT ON SITE. 3) A bowl was using as scoop in flour container. Must use scoop with handle to prevent contamination. 4) Dough hook is not clean. All food contact surface must keep clean for future use. 5) Mixing bowl has two deep scores and dent that is causing a crease in bottom of bowl. Must resurface or replace bowl to provide smooth easily cleanable and nonabsorbent surface.
- Handwashing signage
Hand sink near dishwasher had no hand washing sign posted. CORRECT ON SITE.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use. Wiping cloths must be maintained in sanitizer when not immediately use. CORRECT ON SITE. 2) Card board was reused to line rack in walk in cooler. Card board is not a smooth easily cleanable and nonabsorbent surfaces.
- Miscellaneous sources of contamination
1) A big blue container of chopped lettuce was stored on the floor in walk in cooler. Food must to be 6" off the floor. 2) There was no lid on flour, salt, and sugar's containers. Must have lid to prevent sources of contamination.
- Laundry facilities
requirement, location, and use
- Common name-working containers
1) Chlorine sanitizer bucket was tested too strong (300 to 400 ppm). Must maintain chlorine sanitizer between 50 to 100 ppm. CORRECT ON SITE. 2) Observed two spray bottles of pesticide in kitchen area. May only use food grade pesticide. CORRECT ON SITE 3) Sanitizer bucket not labeled. Must label all working container with common name for easy identification.
|
06/11/2013 | Routine |
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