- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: 1/2 SMOKED CIGARETTE ON SHELF ABOVE 3 BAY SINK. DO NOT USE TOBACCO INSIDE THE ESTABLISHMENT. CIGARETTE DISCARDED CORRECTED ON SITE.
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT MISSING " NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO EMPLOYEES AND CORRECTED ON SITE.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED BOTTLES OF CLEANER, DEGREASER ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLES LABELED CORRECTED ON SITE.
Location: Kitchen
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: BLACK FLAG INSECT SPRAY, CANS OF PAINT, BAGS OF FERTILIZER, XYLENE, MEDICINE ETC STORED ABOVE 3-BAY AND IN MULTIPLE AREAS OF THE KITCHEN.REMOVE ALL UNECESSARY AND UNAPPROVED CHEMICALS FROM ESTABLISHMENT. USE PRODUCTS THAT ARE APPROVED FOR FOOD SERVICE ONLY.
Location: Kitchen
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: IN PLACE SANITIZER CONCENTRATION TO STRONG AT > 200 PPM. USE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM IN CONCENTRATION.BUCKET REFILLED AND CORRECTED ON SITE.
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: POTS AND PANS BEING WASHED IN TWO BAY SINK.USE 3 BAY SINK FOR ALL WARE WASHING UTILIZING THE FOLLOWING STEPS WASH, RINSE, SANITIZE.3 BAY USAGE GUIDE GIVEN OUT.
Location: Kitchen
Equipment: 2-bay
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS AND TRASH BAGS IN FREEZERS AND COOLERS. USE APPROVED FOOD GRADE CONTAINERS ONLY.
Location: Kitchen
Equipment: Chest freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD STORED IN USED GROCERY BAGS AND TRASH BAGS IN FREEZERS AND COOLERS. USE APPROVED FOOD GRADE CONTAINERS ONLY.
Location: Kitchen
Equipment: Reach in cooler
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN MOP BUCKET. ALLOWMOPS TO AIR DRY WHEN NOT IN USE.
Location: Kitchen
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: UNLABELED CONTAINERS OF SUGAR, CORN MEAL ETC. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.CONTAINERS LABELED CORRECTED ON SITE.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS , PREP TABLES ETC. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. REACH IN COOLER MISSING THERMOMETER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.2. NO THERMOMETER IN CHEST FREEZER. PROVIDE THERMOMETER.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. REACH IN COOLER MISSING THERMOMETER. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.2. NO THERMOMETER IN CHEST FREEZER. PROVIDE THERMOMETER.
Location: Kitchen
Equipment: Chest freezer
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11/12/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: BLEACH WATER IN SPRAY BOTTLE QUITE STRONG --- WAS REDUCED TO PROPER STRENGTH (AROUND 1 TBSP. PER GAL. OF WATER).
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: KEEP THERMOMETER VISIBLE IN THE WHITE REFRIGERATOR (MIDDLE AREA OF KITCHEN).
Location: Kitchen
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06/20/2014 | Routine |
| No violation noted during this evaluation. | 06/20/2014 | Non-Illness Complaint |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.1) BEHIND THE FRONT COUNTER IS A SHORT EXTENSION CORD AND POWER STRIP THAT SHOULD BE SECURELY COVERED, AS WITH A RUBBER OR PLASTIC FLOOR MAT. 2) NEAR THE SAME AREA AN ELECTRICAL OUTLET SHOULD HAVE A COVER PLATE ON IT.
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: SOME OF THE UNUSED AND/OR UNNECESSARY EQUIPMENT IN THE BACK AREA SHOULD BE RELOCATED. (IS NEIGHBORS EQUIPMENT AND NOT HINDERING OPERATIONS HERE).
Location: Kitchen (back)
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01/29/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FINISH CLEANING THE STOVE TOP AND SHELF ABOVE.2) DO FINAL CLEANING THROUGHOUT KITCHEN TO TAKE CARE OF DEAD ROACHES, ETC.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FINISH CLEANING THE GREASE TRAP.
Location: Kitchen (back)
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: OBTAIN PH TEST STRIPS FOR CHECKING BLEACH WATER.
Location: Three bay area
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A SMALL MOP RACK ON THE WALL NEAR MOP SINK.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: MOVE CERTAIN UNUSED EQUIPMENT AS NEEDED.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE CEILING TILE AROUND THE LEFT END OF THE EXHAUST HOOD.
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11/27/2013 | Pre-Licensing Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FINISH CLEANING THE STOVE TOP AND SHELF ABOVE.2) DO FINAL CLEANING THROUGHOUT KITCHEN TO TAKE CARE OF DEAD ROACHES, ETC.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FINISH CLEANING THE GREASE TRAP.
Location: Kitchen (back)
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: OBTAIN PH TEST STRIPS FOR CHECKING BLEACH WATER.
Location: Three bay area
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A SMALL MOP RACK ON THE WALL NEAR MOP SINK.
Location: Kitchen (back)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: MOVE CERTAIN UNUSED EQUIPMENT AS NEEDED.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE CEILING TILE AROUND THE LEFT END OF THE EXHAUST HOOD.
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11/22/2013 | Pre-Licensing Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FINISH CLEANING THE STOVE TOP AND SHELF ABOVE.2) DO FINAL CLEANING THROUGHOUT KITCHEN TO TAKE CARE OF DEAD ROACHES, ETC.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE CEILING TILE AROUND THE LEFT END OF THE EXHAUST HOOD.
|
11/14/2013 | Pre-Licensing Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FINISH CLEANING THE STOVE TOP AND SHELF ABOVE.2) DO FINAL CLEANING THROUGHOUT KITCHEN TO TAKE CARE OF DEAD ROACHES, ETC.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE CEILING TILE AROUND THE LEFT END OF THE EXHAUST HOOD.
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11/04/2013 | Pre-Licensing Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FINISH CLEANING THE STOVE TOP AND SHELF ABOVE.2) DO FINAL CLEANING THROUGHOUT KITCHEN TO TAKE CARE OF DEAD ROACHES, ETC.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE CEILING TILE AROUND THE LEFT END OF THE EXHAUST HOOD.
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10/28/2013 | Pre-Licensing Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FINISH CLEANING THE STOVE TOP AND SHELF ABOVE.2) DO FINAL CLEANING THROUGHOUT KITCHEN TO TAKE CARE OF DEAD ROACHES, ETC.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE CEILING TILE AROUND THE LEFT END OF THE EXHAUST HOOD.
|
10/18/2013 | Pre-Licensing Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TREATING FOR ROACHES AS NEEDED.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) FINISH CLEANING THE STOVE TOP AND SHELF ABOVE.2) DO FINAL CLEANING THROUGHOUT KITCHEN TO TAKE CARE OF DEAD ROACHES, ETC.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE CEILING TILE AROUND THE LEFT END OF THE EXHAUST HOOD.
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10/11/2013 | Pre-Licensing |
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