- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Butane fuel stored by the serving line next to clean equipment.2. Chafing fuel stored next to clean equipment in the dishmachine area.
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented. Observed unauthorized persons in the kitchen during service hours. The unauthorized persons were makinig cookies and eating in the kitchen. A citation will be issued next time this is observed.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove the plastic cloths from the shelving in the dishmachine area and the serving area.
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10/14/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Butane fuel stored by the serving line next to clean equipment.2. Chafing fuel stored next to clean equipment in the dishmachine area.
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented. Observed unauthorized persons in the kitchen during service hours. The unauthorized persons were makinig cookies and eating in the kitchen. A citation will be issued next time this is observed.
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove the plastic cloths from the shelving in the dishmachine area and the serving area.
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10/06/2014 | Routine |
| No violation noted during this evaluation. | 10/06/2014 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Provide a lid and a straw for the open drink at the serving line.
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: Label the bulk flour container in the storage room.
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05/09/2014 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Provide a lid and a straw for the open drink at the serving line.
- Improper labeling of packaged food (Non-Critical)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: Label the bulk flour container in the storage room.
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05/02/2014 | Routine |
| No violation noted during this evaluation. | 11/05/2013 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: SEVERAL EMPLOYEES ARE GRABBING A PAIR OF GLOVES AN CONTAMINATING THE CONTAINER.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: SEVERAL EMPLOYEES DID NOT WASH THEIR HANDS BE FOR GRABBING A PAIR OF GLOVES FROM THE CONTAINER.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIFE AT DELI IS NOT BEING PROPERLY CLEAN BETWEEN USES.
Location: Deli area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE HANDLING FOOD DID NOT HAVE A HAIR NET ON.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SEVERAL KNIVES WERE STORED IN BETWEEN THE WALL AND 3 BAY EQUIPMENT. DISCONTINUE THIS PROCESS.
Location: Three bay area
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: THE LID USE TO COVER THE PLASTIC CONTAINER FILLED WITH CHIP WAS STORED ON THE FLOOR. DO NOT STORE FOOD EQUIPMENT ON THE FLOOR.
Location: Deli area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. SUPPRESSION SYSTEM SOILED FROM ACCUMULATED GREASE. PLEASE CLEAN 2. REMOVABLE VENT FILTER ARE SOILED IN THE HOOD. PLEASE CLEAN.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SEVERAL WET WIPE CLOTHS STORED ON THE COUNTER.
Location: Buffet
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09/05/2013 | Recheck |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: SEVERAL EMPLOYEES ARE GRABBING A PAIR OF GLOVES AN CONTAMINATING THE CONTAINER.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: SEVERAL EMPLOYEES DID NOT WASH THEIR HANDS BE FOR GRABBING A PAIR OF GLOVES FROM THE CONTAINER.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIFE AT DELI IS NOT BEING PROPERLY CLEAN BETWEEN USES.
Location: Deli area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE HANDLING FOOD DID NOT HAVE A HAIR NET ON.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SEVERAL KNIVES WERE STORED IN BETWEEN THE WALL AND 3 BAY EQUIPMENT. DISCONTINUE THIS PROCESS.
Location: Three bay area
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: THE LID USE TO COVER THE PLASTIC CONTAINER FILLED WITH CHIP WAS STORED ON THE FLOOR. DO NOT STORE FOOD EQUIPMENT ON THE FLOOR.
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. SUPPRESSION SYSTEM SOILED FROM ACCUMULATED GREASE. PLEASE CLEAN 2. REMOVABLE VENT FILTER ARE SOILED IN THE HOOD. PLEASE CLEAN.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SEVERAL WET WIPE CLOTHS STORED ON THE COUNTER.
Location: Buffet
|
05/14/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: SEVERAL EMPLOYEES ARE GRABBING A PAIR OF GLOVES AN CONTAMINATING THE CONTAINER.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: SEVERAL EMPLOYEES DID NOT WASH THEIR HANDS BE FOR GRABBING A PAIR OF GLOVES FROM THE CONTAINER.
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: KNIFE AT DELI IS NOT BEING PROPERLY CLEAN BETWEEN USES.
Location: Deli area
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE HANDLING FOOD DID NOT HAVE A HAIR NET ON.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SEVERAL KNIVES WERE STORED IN BETWEEN THE WALL AND 3 BAY EQUIPMENT. DISCONTINUE THIS PROCESS.
Location: Three bay area
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: THE LID USE TO COVER THE PLASTIC CONTAINER FILLED WITH CHIP WAS STORED ON THE FLOOR. DO NOT STORE FOOD EQUIPMENT ON THE FLOOR.
Location: Deli area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. SUPPRESSION SYSTEM SOILED FROM ACCUMULATED GREASE. PLEASE CLEAN 2. REMOVABLE VENT FILTER ARE SOILED IN THE HOOD. PLEASE CLEAN.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: SEVERAL WET WIPE CLOTHS STORED ON THE COUNTER.
Location: Buffet
|
05/07/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Remove the SOS pads from over the clean pans in the dishmachine room.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace the burned out light bulbs in the walk in freezer.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the shelving under the dishmachine drainboard.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide hand towels and a hand towel dispenser at the hand sink in the kitchen.
|
10/11/2012 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace the burned out light bulbs in the walk in freezer.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the shelving under the dishmachine drainboard.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide hand towels and a hand towel dispenser at the hand sink in the kitchen.
|
10/03/2012 | Routine |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a ahnd sink by the two bay sink or by the three bay sink in the kitchen.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace the door gasket on the walk in cooler door.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Clean the light guards under the exhaust hood.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace the burned out light bulbs in the walk in cooler. Remove the water from the light guard. Make sure all lights are working.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean the exhaust hood filters under the exhaust hood.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Repair the ceiling over the serving line.2. Paint the ceiling by the managers office to the ice machine.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the ceiling in the walk in cooler.
|
08/31/2012 | Pre-Licensing Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a ahnd sink by the two bay sink or by the three bay sink in the kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace the door gasket on the walk in cooler door.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Clean the light guards under the exhaust hood.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace the burned out light bulbs in the walk in cooler. Remove the water from the light guard. Make sure all lights are working.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean the exhaust hood filters under the exhaust hood.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. Repair the ceiling over the serving line.2. Paint the ceiling by the managers office to the ice machine.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the ceiling in the walk in cooler.
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07/31/2012 | Pre-Licensing |
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