- 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: 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)
- Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- Food in th kitchen is left uncovered to prevent from contamination. (1 penalty point)
- Critical: Food is being prepared at the mop sink, (6 penalty points)
- Critical: Food is being stored in a cardboard box. Food is being stored in non-food grade containers. Food is being stored in grocery bags. (6 penalty points)
3 occurences.
- Cardboard is being used as shelf liner. Various surfaces are lined with foil. (1 penalty point)
2 occurences.
- Domestic style freezer is not durable for commercial use. Beverage coolers are being used to cold hold time and temperature controlled foods. (1 penalty point)
2 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point)
Corrected on site.
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point)
- Single-use items are being re-used. (1 penalty point)
- Critical: The reach-in cooler interior is dirty. Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Pans used to fry food are dirty. (6 penalty points)
3 occurences.
- Critical: The area around the soda nozzle is unclean. (6 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- Critical: There is no hot water at the hand sink. (6 penalty points)
- Not all lights are shielded or shatterproof. (1 penalty point)
- Critical: There is no soap at the hand sink. (3 penalty points)
Corrected on site.
- Critical: There is no hand drying provision at the hand sink. (3 penalty points)
Corrected on site.
- Various ceiling surfaces are damaged. Various floor surfaces are damaged. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
3/4/2015 | Routine | 34 | Advise & Educate |
| No violation noted during this evaluation. | 3/4/2015 | Followup | 100 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- There is no certifed or registered food safety manager. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
Corrected on site.
- Critical: Food is being prepared in the mop sink. (6 penalty points)
Corrected on site.
- Critical: Raw meat is being held out of temperature control at 54°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Cooked chicken is being held out of temperature control at 95°F on a counter. (6 penalty points)
Corrected on site.
- Critical: Food is being stored in non-food grade containers or bags. (6 penalty points)
3 occurences.
- Cardboard is being used as shelf liner. (1 penalty point)
- Domestic style refrigerator/freezer is not durable for commercial use. (1 penalty point)
3 occurences.
- Pressurized cylinders are not secured. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. Exterior surfaces of cooking equipment are dirty. (1 penalty point)
2 occurences.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
|
6/16/2014 | Routine | 55 | Advise & Educate |
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
|
5/14/2013 | Followup | 97 | Advise & Educate |
- Critical: Employee used a cloth towel to dry hands. (6 penalty points)
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw chicken is being stored on coca color bottles in the walkin. Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
2 occurences.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- .Food is not being covered in the walkin. (1 penalty point)
- uMushrooms were washed at mop sink. (1 penalty point)
- Potentially hazardous food is thawing at room temperature. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Reach-in cooler gaskets are dirty. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no hand drying provision at the hand sink. (3 penalty points)
- •The floor in the walkin is damaged. (1 penalty point)
- Floor sinks are dirty. The wall behind the grill is dirty. The stairs are dirty. (1 penalty point)
3 occurences.
|
5/7/2013 | Routine | 68 | Advise & Educate |
- Food safety manager certification is expired. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- The freezer near the drinks in the front is not commercial grade. (1 penalty point)
- Pressurized cylinders are not secured. (1 penalty point)
- The 3-compartment sink is not sealed to the adjacent wall. (1 penalty point)
- Gaskets are damaged on a refrigerator unit. A reach-in cooler is not maintained to hold potentially hazardous food at or below 41°F. (1 penalty point)
2 occurences.
- Non-food contact surfaces of various equipment are dirty. Fan covers in the walk-in cooler are dirty. (1 penalty point)
2 occurences.
- The womens restroom lacks a covered waste receptacle. (1 penalty point)
- Various floor surfaces are not smooth, durable, easily cleanable and non-absorbent. (1 penalty point)
- Not all lights are shielded or shatterproof. (1 penalty point)
- There is no soap at each hand sink used by employees. (3 penalty points)
- Employee purse is stored next to food equipment. (1 penalty point)
- The ceiling is dirty in various areas. (1 penalty point)
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
- Critical: Pesticides used in the kitchen are not allowed in a commercial food establishment. (6 penalty points)
|
8/17/2011 | Routine | 46 | Advise & Educate |
- An employee used the mop sink to wash hands. (3 penalty points)
- Critical: Employee’s personal drink is stored next to clean utensils. (6 penalty points)
Corrected on site.
- The cutting board on the cold table has deep scratches and it is difficult to sanitize. (1 penalty point)
- The hood waffle is unclean. (1 penalty point)
- Critical: The kitchen hand sink is blocked or used to stored utensils. (3 penalty points)
Corrected on site.
- The floor tile by the mop sink is in disrepair. (1 penalty point)
- The floor sink under the three compartment sink is unclean. (1 penalty point)
- Employee’s personal items are not stored at the designated area. (1 penalty point)
Corrected on site.
|
4/19/2010 | Routine | 83 | Advise & Educate |
- Critical: Various foods inside the reach-in cooler are not date-marked. (6 penalty points)
- The food preparation sink is not sealed to the wall. (1 penalty point)
- The dumpster lids are left open. (1 penalty point)
- There is no paper towel available in the hand sink. (3 penalty points)
Corrected on site.
- The ceiling fans are dirty. The wall behind the grill is dirty. (2 penalty points)
2 occurences.
|
4/22/2009 | Routine | 87 | Advise & Educate |
- Critical: PERSONAL DRINK STORED ON FOOD PREP AREA. (6 penalty points)
Corrected on site.
- Critical: MILK STORED WITH TOMATO IN THE COOLER. (6 penalty points)
Corrected on site.
- WET TOWEL STORED ON FOOD PREP AREA. (1 penalty point)
- Critical: CHICKER STORED ON TOP OF POTATO IN FRIGIDAIR UNIT. (6 penalty points)
- THERE IS NO SANITIZING TEST STRIP IS USE. (1 penalty point)
Corrected on site.
- Critical: MICROWAVE INSIDE IS DIRTY. (6 penalty points)
- Critical: SOFT DRINK NOZZLES IS DIRTY. (6 penalty points)
- DUMPSTER IS LEFT OPEN. (1 penalty point)
- THERE IS NO PAPER TOWEL FOR HAND WASH SINK. (3 penalty points)
Corrected on site.
- CEEL PHONE STORED ON THE SHEL WITH FOOD. (1 penalty point)
- HAND LOTION STORED WITH SINGLE USE ITEMS ON THE SHELF. (1 penalty point)
Corrected on site.
|
7/22/2008 | Routine | 62 | Advise & Educate |
| No violation noted during this evaluation. | 6/10/2008 | Followup | 100 | Advise & Educate |
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