- Critical: There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) (6 penalty points)
- In-use utensils are stored with handles in contact with food (scoop in builk rice container). (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: Cut tomato is being held at 53°F in the make table. Ham is being held at 46°F in a reach in cooler. (6 penalty points)
2 occurences.
- Critical: Food is being stored in non-food grade containers (raw chicken in plastic grocery bags that are not food grade). (6 penalty points)
- Door of walk-in cooler has been repaired with a piece of duct tape and is no longer an easily cleanable surface. (1 penalty point)
- A pressurized cylinder is not secured (near back door). (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. Air return screens are not sealed to ceiling. (1 penalty point)
2 occurences.
- Shelving support beams are rusted and are no longer an easily cleanable surface. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (1 penalty point)
- Mop sink fixture is leaking. The faucet is leaking on the food preparation sink. (1 penalty point)
2 occurences.
- Dumpster lids are left open. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is an exposed wall next to drive through window hand sink where a valve is located (a cover panel should be used to prevent harborage or moisture damage). There is an exposed wall panel above a food preparation sink. (1 penalty point)
2 occurences.
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Sanitizer bucket is not labeled. (6 penalty points)
- Critical: A fly strip with numerous dead flies is hanging above Alto-Shaam warmer (fly strips should not be above food equipment or preparation areas). (6 penalty points)
Corrected on site.
- Critical: A food container is being used to store poisonous or toxic materials (plastic bucket that once had pickles is being used for sanitizer). (6 penalty points)
|
1/7/2016 | Routine | 44 | Advise & Educate |
- Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
- Critical: An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- In-use utensils are stored with handles in contact with food (flour bin in batter prep station). Knives are stored in standing water. (1 penalty point)
Corrected on site.
2 occurences.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Critical: Raw steak is being held at 50°F in the make table. (6 penalty points)
- Single service items are stored on the floor. (1 penalty point)
Corrected on site.
- Pressurized cylinders are not secured. (1 penalty point)
- Critical: A y-valve is installed on the mop sink below backflow prevention device. (6 penalty points)
- The back door is propped open. (1 penalty point)
Corrected on site.
- The mop is not hung to air dry. (1 penalty point)
|
3/30/2015 | Routine | 75 | Advise & Educate |
- In-use utensils are stored with handles in contact with food. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- The 3-compartment sink faucet is leaking. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
|
8/25/2014 | Routine | 96 | Advise & Educate |
- Critical: A person is walking through prep area eating. (3 penalty points)
- Critical: Cut tomatoes and cut leafy greens measure 45 F at cold table. Cut tomatoes measure 52 F at a second cold table I. (6 penalty points)
2 occurences.
- Critical: Food of animal origin which may be undercooked to customer order is not identified/disclosed and is not asterisked to a written consumer advisiory. (6 penalty points)
- Cardboard remnant covering dunnage rack creates surfaces that are not smooth and non-absorbent. (1 penalty point)
- Hand sink is not adequately sealed to adjacent wall. (1 penalty point)
- Valve is installed downstream of a non-continuous pressure vacuum breaker valve at mop sink. (1 penalty point)
- Holes in ceiling are not sealed to be smooth and non-absorbent. (1 penalty point)
- Areas of floor and wall are not clean. (1 penalty point)
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3/25/2014 | Routine | 80 | Advise & Educate |
- The health department permit is not posted in public view. (1 penalty point)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point)
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Critical: There is no measurable sanitizer in the wiping cloth container. (6 penalty points)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: A chemical spray bottle is stored above a food preparation area. (6 penalty points)
Corrected on site.
|
1/10/2012 | Routine | 68 | Advise & Educate |
- The hand sink is not completely sealed to the wall. (1 penalty point)
- The underside of the mixer is not clean. (3 penalty points)
|
1/14/2011 | Routine | 96 | Advise & Educate |
- (1) Unable to verify the manager's servsafe training. (2) The certified manager is not registered with the Health Department. (1 penalty point)
2 occurences.
- Critical: The raw beef is holding temperature ofr 46° F. in the cookline reach-in. (6 penalty points)
- The handsink is not sealed to the wall. (1 penalty point)
- Critical: The handwashing sink is not conveniently located for the food prep area. (6 penalty points)
- The ceiling vent is dusty. (1 penalty point)
- There is a chemical stored with food. (3 penalty points)
Corrected on site.
|
2/19/2010 | Routine | 82 | Advise & Educate |
- Food establishment permit is not displayed in view of customers.
- Non-portable beverage station cabinet and the end of the non-portable fryer station cabinet are not sealed to adjacent wall surfaces. (1 penalty point)
- Les than 50 fot candles of light are measured at various food prep surfaces. (1 penalty point)
- Drain line and utility line are on floor. (1 penalty point)
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5/22/2009 | Routine | 97 | Advise & Educate |
- Critical: Peanut brittle is stored on the prep table (personal food). A personal drink is stored above the prep table. (6 penalty points)
2 occurences.
- The rice container is not labeled. (1 penalty point)
- The handle of the scoop is touching the rice. (1 penalty point)
- There is food stored on the floor in the walk-in freezer. (1 penalty point)
- Brooms are stored with dry onions. (3 penalty points)
- Critical: The tomatoes are holding temp of 55 Degree F. The tuna is holding temp of 45 Degree F and the tomatoes are hold 44 Degree F on the prep table. (12 penalty points)
2 occurences.
- The Dewalt drill is not an approved NSF/ANSI equipment for food. (1 penalty point)
- A CO2 tank is not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the wall. (1 penalty point)
- Critical: The ice stick is not stored on a clean surface in the walk-in freezer. (6 penalty points)
- The shelves are dirty in the storage area. (1 penalty point)
- Personal items are stored with single service items. (1 penalty point)
- The floor is dirty in the storage area. (1 penalty point)
|
10/22/2008 | Routine | 64 | Advise & Educate |
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