- Hot and Cold Potable Water Not Available
- Details:
- The hot water at the 3 comp sink and the mop sink is at 112 F. Adjust to 120 F or higher today.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Disposal of Sewage/Wastewater
- Details:
- There is a sewer smell in the restroom. Remove today.
- Comment:
- All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
- Food Protected from Contamination
- Details:
- The sliced mushrooms in the 3 dr Avantco cooler are not covered. Correct today.
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Nonfood Contact Surfaces Clean
- Details:
- The 3 comp floor sink has mold. Clean today.
- Comment:
- All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
- Plumbing Maintained
- Details:
- Approved Back Flow Device
- Comment:
- The walk in cooler condenser drain pipe is positioned below the lip of the mop sink. Provide an air gap that is twice the diameter of the drain pipe. Correct in 1 week.
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- Previous report not available. Maintain a copy on site at all times.
- Compliance with Plan Review Requirements
- Details:
- Manager states facility will be completely remodeled in the next 2 months. Plans for the remodel have not been received. Submit the plans for remodel in 1 week.
- Comment:
- A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
|
02/18/2016 | Routine |
- Food Contamination and Adulteration
- Details:
- Manager states pizza sauce gets reconstituted with water and this is done in the 3 comp sink. Perform this on a counter space or provide a prep sink.
- Comment:
- Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3, 114377)
- Hot and Cold Potable Water Not Available
- Details:
- The hot water at the mop sink and 3 comp sink at is 114 F. Adjust to 120 F today.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Proper Use and Storage of Wiping Cloths
- Details:
- The sanitizer is in a spray bottle that is marked incorrectly. The bottle label states "Kitchen equipment cleaner." Store the sanitizer inside a container with a correct label.
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Toilet Facilites Clean/ Supplied/ Maintained
- Details:
- Restroom door is propped open. Keep door closed at all times.
- Comment:
- Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
|
02/24/2015 | Routine |
- Improper Use and Storage of Wiping Cloths
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
- Toilet Facilites Not Clean/ Supplied/ Maintained
- Comment:
- Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
|
04/15/2014 | Routine |
| No violation noted during this evaluation. | 05/30/2013 | Reinspection |
- Critical: Improper Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Improper Use and Storage of Wiping Cloths
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
|
05/20/2013 | Routine |
- Use of Unapproved Thawing Methods
- Comment:
- Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
- Improper Use and Storage of Wiping Cloths
- Comment:
- Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
|
06/15/2012 | Routine |
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