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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Date
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ROUTINE INSPECTION
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03/14/2024
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ROUTINE INSPECTION
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09/28/2023
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ROUTINE INSPECTION
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03/29/2023
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ROUTINE INSPECTION
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11/07/2022
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ROUTINE INSPECTION
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04/21/2022
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments:
PROPERLY STORE ALL POTENTIALLY HAZARDOUS FOODS(PHF) AT 41F OR BELOW OR AT 135F, AT ALL TIMES, UNLESS PREPARING.
OBSERVED CHICKEN TAQUITOS HOLDING AT 130F AT FRONT HOT HOLDING UNIT. OPERATOR STATED THEY WERE PLACED THERE ONE HOUR PRIOR TO THE INSPECTION. OPERATOR RE LOCATED THE FOOD TO ANOTHER WORKING HOT HOLDING UNIT. TRAINING PROVIDED.
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: REPAIR THE FRONT HOT HOLDING UNIT (TWO FAR RIGHT HOT HOLDING UNITS) SO THAT THE FOODS BEING HELD ARE STORED AT MINIMUM OF 135F.
OBSERVED AMBIENT TEMPERATURE OF ABOVE MENTIONED EQUIPMENT AT 130F DURING THIS VISIT.
Permits Available
A food facility shall not be open for business without a valid permit. (114067(b, c), 114381(a))
Inspectors Comments:
PROVIDE CURRENT PUBLIC HEALTH PERMIT AT PREMISES.
OBSERVED EXPIRED PUBLIC HEALTH PERMIT POSTED DURING THIS VISIT.
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ROUTINE INSPECTION
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08/19/2021
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ROUTINE INSPECTION
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04/20/2021
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ROUTINE INSPECTION
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02/19/2021
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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: The prep sink air gap is only one-half of an inch. An air gap between a water supply inlet and flood level rim of a plumbing fixture, equipment, or nonfood equipment is required to be at least twice the diameter of the inlet and a minimum of at least one inch. Repair by 3/8/2021.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed dust/debris on hood grease filters. Maintain clean at all times. Correct by 3/8/2021.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed minor food debris in corner in behind reach-in refrigerator and accumulated dust/debris on floor under steam tables. Clean and sanitize the areas. Correct by 3/8/2021.
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ROUTINE INSPECTION
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05/11/2020
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ROUTINE INSPECTION
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10/28/2019
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Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed the probe thermometer to be inaccurately calibrated.
Provide an accurate probe thermometer and ensure to calibrate routinely in ice water to measure 32F.
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 dust accumulation on exhaust hood filters above the oven.
Operate the hood as designed, maintaining the hood filters in place so that all seams in the hood duct are tight to prevent the accumulation of grease. Maintain the exhaust hood system, including the filters, clean and free of accumulated grease, dust and/or substances.
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ROUTINE INSPECTION
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05/02/2019
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ROUTINE INSPECTION
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11/26/2018
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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 delivery door air curtain to be turned off during food delivery.
Repair, reconnect or install an insect exclusion device (i.e. Air curtain, Fly fan) so that it automatically activates as necessary to prevent flying pests from entering the facility.
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ROUTINE INSPECTION
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03/28/2018
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ROUTINE INSPECTION
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11/06/2017
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ROUTINE INSPECTION
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04/26/2017
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ROUTINE INSPECTION
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11/17/2016
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ROUTINE INSPECTION
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05/25/2016
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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: Provide a test kit for measuring a sanitizer solution. Observed missing test kit for measuring Quat sanitizer.
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: Observed soiled wiping cloth stored on the food prep table during active food preparation. No sanitizing solution buckets were observed.
Discontinue this practice. Each day prior to preparation, set up a sanitizer bucket with either 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine to hold the wiping cloths. Store the cloths inside the sanitizer solution when not in immediate use. When a towel is needed, wring it out, and then immediately return it to the solution between uses.
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ROUTINE INSPECTION
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10/15/2015
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Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Discontinue allowing employees to eat and drink in the food prep area.
Observed uncovered coffee mug stored on the food prep table.
Employees are to eat and drink only in designated areas away from food utensil storage and handling in order to prevent the contamination of food and utensils
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Drinking blocking the access to the hand wash sink. Observed drinking water hose stored inside the hand wash sink. Discontinue this practice.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Discontinue holding potentially hazardous food at unapproved temperatures. Observed chicken patty at 127 F- 135 F at steam table. Operator reheated the chicken to 165F.
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: Provide and maintain a current health permit posted in a conspicuous location in the food facility. Observed missing current health permit at the time of inspection.
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ROUTINE INSPECTION
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06/01/2015
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Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Clean and maintain the floor. Observed dust, debris and spider web accumulated on the floor near mop sink area in Custodian room.
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: Replace burnt-out light bulb inside the refrigeration unit. Observed burnt-out light inside the two door reach-in-cooler holding yogurt.
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ROUTINE INSPECTION
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03/13/2015
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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: Provide an adequate training to all employees. Dish washer was unable to demonstrate how to use the test kit to measure sanitizer solution.
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: Provide and maintain sanitizer at appropriate level for warewashing. Quat sanitizer was measured above 300 ppm at the warewash sink. Training was provide and operator was instructed to dilute the sanitizer solution to 200 ppm.
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ROUTINE INSPECTION
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04/01/2014
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