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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12/20/2023
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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 sanitize surface and then return to preparing drinks. Inspector instructed employee to wash hands after handling chemicals and before returning to preparing drinks.
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 plastic containers stacked with visible sanitizer between containers. Discontinue stacking sanitized utensils prior to completely air drying. Operator unstacked containers to properly air dry.
Observed mold like substance on ice machine deflector shield. Clean and sanitize to prevent contamination by 12/20/23.
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 small leak at water filler and at mop sink faucet. Repair to keep plumbing in good working order by 12/27/23.
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ROUTINE INSPECTION
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06/27/2023
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ROUTINE INSPECTION
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11/28/2022
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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: Observed string cheese at 48F in 1 door fridge adjacent to POS. Operator states food temperatures were measured at or below 41F during the morning check. Operator moved all potentially hazardous food (PHF) in this unit to a working fridge. Repair unit to cold hold PHF at or below 41F by 12/5/22. You may not use this unit for PHF until repaired.
Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed warm water missing at restroom handsink. Repair sink to provide minimum 100F warm water for proper handwashing by 12/5/22. Employees must rewash hands using warm water prior to handling food until this sink is repaired.
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: Observed handwashing reminder missing in employee restroom. Operator provided handwash signage in bathroom.
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ROUTINE INSPECTION
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06/14/2022
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Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed expired food manager certificate. Operator states he is scheduled to complete the course by 6/28/22.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed mold like substance inside of ice machine. Clean and maintain to prevent contamination by 6/15/22.
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ROUTINE INSPECTION
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06/25/2021
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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 for the steam wands at the bar to be below 200 ppm quaternary ammonia. Maintain a sanitizer concentration of 200 ppm quaternary ammonia.
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: Test strips or other testing equipment was unavailable for the high temperature dish machine. Maintain testing equipment for all types of sanitization methods, including irreversible registering temperature indicators for high temperature dish machines.
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ROUTINE INSPECTION
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02/18/2020
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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: Measured the sanitizer concentration in multiple wiping cloth containers to be too low. 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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08/26/2019
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ROUTINE INSPECTION
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10/09/2018
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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: Measured 68F hot water at front hand washing station.
Investigate and repair hand washing sink. Ensure hot water is at 100F.
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: Observed no high temperature irreversible test indicator for high temp ware washing machine.
Provide.
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ROUTINE INSPECTION
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09/06/2017
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Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: DISCONTINUE STORING SERVING UTENSILS ON THE FAUCET HANDLES OF SINKS.
OBSERVED ONE TONG STORED ON FAUCET HANDLE AT PREPARATION SINK. OPERATOR COMPLIED AT ONCE.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: THOROUGHLY CLEAN AND MAINTAIN THE FAN GUARDS OF ALL REACH IN COOLERS.
OBSERVED DUST ACCUMULATION ON ABOVE MENTIONED EQUIPMENT.
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ROUTINE INSPECTION
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12/14/2016
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Garbage and refuse properly disposed; facilities maintained
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245)
Inspectors Comments: Observed open dumpster lid in back of facility.
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: Observed no irreversible high temperature test strips for ware washing machine.
Provide
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 cracked ice scooper above ice machine.
Discard
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ROUTINE INSPECTION
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03/30/2015
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ROUTINE INSPECTION
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09/04/2014
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Garbage and refuse properly disposed; facilities maintained
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245)
Inspectors Comments: Maintain garbage and refuse area clean. Observed accumulation of several plastic trash bag on the ground at the refuse area.
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