Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
|
No violation noted during this evaluation.
|
Inspection Preoperation
|
Jul 25, 2011
|
100 |
-
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
-
Cleaned equipment or utensils, laundered linens, single-service articles, or single-use articles are not stored in a clean, dry location, protected from contamination.
-
Consumer warnings were not provided.
-
Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
-
Fixed equipment was not properly installed.
-
Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
-
In-use utensils are improperly stored.
-
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
-
Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
-
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
-
The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
-
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
-
There is no covered receptacle in women's restroom.
-
There is no test kit available for measuring the concentration of the sanitizer.
-
Working containers of food are not properly labeled.
|
Inspection 30 day
|
Aug 10, 2011
|
77 |
-
Consumer warnings were not provided.
-
Fixed equipment was not properly installed.
-
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
-
Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
-
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
-
The floor and wall junctures were not coved and closed to no larger than one thirty-second inch (one millimeter).
-
The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
-
There is no test kit available for measuring the concentration of the sanitizer.
|
Followup Inspection
|
Sep 1, 2011
|
88 |
-
A quaternary ammonium sanitizing solution was being used improperly
-
After being cleaned, equipment food-contact surfaces and utensils were not sanitized in equipment capable of achieving a utensil surface temperature of 160 °F (71 °C).
-
An infrared or other heat lamp was not protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
-
Clean equipment and utensils were not properly stored.
-
Cooked, cooled time / temperature controlled for safety food was not heated to 165°F.
-
Each handwashing sink did not have a supply of hand cleaning liquid, powder or bar soap.
-
Equipment and/or components were not maintained in good working order.
-
Equipment is not approved by a recognized agency or authority.
-
Food employee(s) did not wash hands in situations that specifically require them to do so.
-
Food or food equipment is not being properly protected from toxic residues during the application of pesticides or other toxic materials.
-
Grease trap is not easily accessible to allow for cleaning.
-
In-use utensils are improperly stored.
-
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
-
PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
-
Plumbing system is not maintained in good repair.
-
The operator is not using an effective method for cooling.
-
The physical facilities are not cleaned as often as necessary.
-
There is no test kit available for measuring the concentration of the sanitizer.
-
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
-
Unsafe food was not discarded or properly reconditioned
-
Working containers of poisonous or toxic materials are not labeled.
|
Standard Inspection
|
Jan 19, 2012
|
35 |
-
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
-
The physical facilities are not cleaned as often as necessary.
|
Followup Inspection
|
Feb 8, 2012
|
98 |
-
Access to handwashing sink is blocked.
-
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
-
Cloths that were in use for wiping counters and other equipment surfaces were not being held between uses in a chemical sanitizer.
-
Containers of chemical santizing solution which wet wiping cloths are held in were stored on the floor or used in a manner that contaminates food, equipment, utensils, linens, single-service articles, or single use articles.
-
Equipment and/or components were not maintained in good working order.
-
Food-contact surfaces were dirty.
-
Nonfood-contact surfaces are not cleaned frequently enough.
-
Plumbing system is not maintained in good repair.
-
Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
-
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
-
The consumer was not properly advised of the risk of consuming raw or undercooked animal foods.
-
The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
-
Time/temperature controlled for safety food was improperly thawed.
-
Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
-
Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
-
Unsafe food was not discarded or properly reconditioned
-
Working containers of poisonous or toxic materials are not labeled.
|
Standard Inspection
|
Jun 7, 2012
|
47 |
|
No violation noted during this evaluation.
|
Complaint Inspection
|
Jun 7, 2012
|
100 |
|
No violation noted during this evaluation.
|
Followup Inspection
|
Jun 21, 2012
|
100 |
|
No violation noted during this evaluation.
|
Complaint Inspection
|
Jul 16, 2012
|
100 |
-
A handwashing sign was not posted at all handwashing sinks.
-
Access to handwashing sink is blocked.
-
Each handwashing sink did not provide individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
-
Equipment and/or components were not maintained in good working order.
-
Food is stored unwrapped or in uncovered containers.
-
Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
|
Standard Inspection
|
Sep 28, 2012
|
90 |
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