Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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04/17/2024
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Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed mop stored in mop sink with condensate pipe dripping onto mop. Store mops so they can air dry after use by 4/17/24.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed leak at blue tube below water heater. Observed dripping water onto deteriorating grout. Repair pipe to keep plumbing in good working order. Monitor grout to ensure surface remains smooth and easily cleanable.
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ROUTINE INSPECTION
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10/17/2023
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ROUTINE INSPECTION
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12/07/2022
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Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed mold like substance in freezer condenser drain pan. Clean and maintain to prevent attracting vermin by 12/14/22.
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ROUTINE INSPECTION
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06/29/2022
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ROUTINE INSPECTION
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11/30/2021
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Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed open cover for fluorescent light cover. Close/Repair by 12/14/2021.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: 1. Observed an accumulation of dust on the make-up air vent. Operator to clean and sanitize by 12/14/2021.
2. Observed an accumulation of food debris under the equipment on the counter. Operator to clean and sanitize by 12/14/2021.
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ROUTINE INSPECTION
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12/24/2020
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ROUTINE INSPECTION
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02/03/2020
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ROUTINE INSPECTION
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08/12/2019
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: Observed employee manually washing dishes in the 3-comp sink with out properly setting up the 3-comp sink in a Wash, Rinse, and Sanitizing order. Observed employee skipping the sanitizing step during manual dish washing.
Properly set up 3-comp Sink following manner:
a) clean in hot water and cleanser
b) rinse in clear water
c) immerse in a warm final sanitizing solution of 100 ppm chlorine for 30 seconds, 200 ppm quaternary ammonium for 1 minute, 25 ppm iodine for 1 minute or by immersion for at least 30 seconds where the water temperature is maintained at 171 degrees Fahrenheit or above,
d) allow utensils to air dry before use
All food contact surfaces of utensils and equipment shall be clean and sanitized.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed; Food handler with expired food handler card preparing food.
Food employees that prepare, handle, or serve non-prepackaged food are required to have a food handler card.
Food handler cards must be obtained within 30 days of hire.
Wiping cloths: properly used and stored
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)
Inspectors Comments: Measured the sanitizer concentration in the wiping cloth container to be low/inadequate ( <100ppm chlorine or <200ppm quaternary ammonium).
Ensure that enough sanitizer is added to the wiping cloth containers. Change the solution as needed when it becomes weak or cloudy with food residue. Store wiping cloths in an approved sanitizer solution (e.g., 100-ppm chlorine, 200-ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
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ROUTINE INSPECTION
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11/28/2017
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ROUTINE INSPECTION
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11/23/2016
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed employee wiping hands on apron and touching face then proceeded back to making food products.
Ensure proper hand washing occurs when hands are soiled and after touching face.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed missing milk and juice caps inside reach in refrigerator at prep line.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: Missing irreversible high temperature test strips for ware washing machine.
Provide.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: Last inspection report not available.
Provde
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ROUTINE INSPECTION
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02/23/2015
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ROUTINE INSPECTION
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07/22/2014
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: Eliminate all insects in safe, effective and approved method(s). Observed 3 to 5 ants crawling along the wall by the three compartment sink.
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