Date
|
Inspection Type
|
Score
|
Expand All
|
03/04/2024
|
2ND FOLLOW UP INSPECTION
|
94%
|
|
-
-
-
There is no person in charge to demonstrate food safety knowledge. I observe PAID proof of enrollment in the manager food protection certification course.
CODE REFERENCE:
(2-102.11) Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code
CORRECTIVE ACTION: Complete course and exam by the next routine inspection.
-
-
See the 1/31/2024 routine inspection for violation specifics.
-
-
See the 1/31/2024 routine inspection for violation specifics.
-
-
See the 1/31/2024 routine inspection for violation specifics.
-
-
See the 1/31/2024 routine inspection for violation specifics.
|
02/20/2024
|
FOLLOW UP INSPECTION
|
92%
|
|
-
-
There is no demonstration of knowledge by the person in charge. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS
CODE REFERENCE:
(2-102.11) Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall
demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and
CRITICAL CONTROL POINT principles, and the requirements of this Code
CORRECTIVE ACTION: May comply in one (1) of three (3) ways, proof of person in charge with manager food protection certificate,
observe no critical violations, or successful completion of the demonstration of knowledge questionaire - 100% score.
-
-
Observe the back door to the establishment outside the kitchen and next to toilet rooms has an unsealed gap between the floor threshold
and bottom of door. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS
CODE REFERENCE:
(6-202.15) (A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of this section, outer openings of a FOOD ESTABLISHMENT
shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps
along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger
structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger
or attached structure are protected against the entry of insects and rodents.
(C) Exterior doors used as exits need not be self-closing if they are:
(1) Solid and tight-fitting;
(2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the FOOD
ESTABLISHMENT; and
(3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.
(D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure
within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD
ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected
against the entry of insects and rodents by:
(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens;
(2) Properly designed and installed air curtains to control flying insects; or
(3) Other effective means.
(E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the ESTABLISHMENT,
the weather, or other limiting condition.
CORRECTIVE ACTION: Repair this door to seal the gap completely.
-
-
See the 1/31/2024 Routine Inspection for violation specifics.
-
-
See the 1/31/2024 Routine Inspection for violation specifics.
-
-
See the 1/31/2024 Routine Inspection for violation specifics.
-
-
See the 1/31/2024 Routine Inspection for violation specifics.
|
01/31/2024
|
ROUTINE INSPECTION
|
92%
|
|
-
-
There is no demonstration of knowledge by the person in charge. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS
CODE REFERENCE:
(2-102.11) Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code
CORRECTIVE ACTION: May comply in one (1) of three (3) ways, proof of person in charge with manager food protection certificate, observe no critical violations, or successful completion of the demonstration of knowledge questionaire - 100% score.
-
-
Observe the back door to the establishment outside the kitchen and next to toilet rooms has an unsealed gap between the floor threshold and bottom of door. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS
CODE REFERENCE:
(6-202.15) (A) Except as specified in ¶¶ (B), (C), and (E) and under ¶ (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.
(C) Exterior doors used as exits need not be self-closing if they are:
(1) Solid and tight-fitting;
(2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the FOOD ESTABLISHMENT; and
(3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.
(D) Except as specified in ¶¶ (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under ¶ (A) of this section, the openings shall be protected against the entry of insects and rodents by:
(1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens;
(2) Properly designed and installed air curtains to control flying insects; or
(3) Other effective means.
(E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition.
CORRECTIVE ACTION: Repair this door to seal the gap completely.
-
-
Observe two (2) employees who entered back into the facility and did not wash their hands. Completed training. CORRECTED
CODE REFERENCE:
(2-301.14) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in & 2-403.11(B);
(D) Except as specified in & 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;(H) Before donning gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands
-
-
There are two (2) areas under the storage units in the walk-in cooler which are soiled.
CODE REFERENCE:
(6-501.12)(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
CORRECTIVE ACTION: Clean these floor areas.
-
-
There are storage units in the back part of the dining room in the corridor to the toilet rooms which have food products and single-service articles
-
-
There are two (2) glue fly strips hanging from the ceiling in the kitchen.
CODE REFERENCE:
(3-307.11) FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
CORRECTIVE ACTION: Remove and relocate to areas away from food.
-
-
(a) There are soiled cardboard and aluminum foil lining the storage unit on the back end of the cooking line.
CODE REFERENCE:
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CORRECTIVE ACTION: Remove and discard these items.
(b) The cutting board on the main cold-top cooler on the cooking line is soiled.
CODE REFERENCE:
(4-501.12) Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
CORRECTIVE ACTION: Replane this cutting board surface to remove scratches or discard and replace.
|
01/17/2023
|
FOLLOW UP INSPECTION
|
97%
|
|
-
-
See the 1/4/2023 Routine Inspection for violation specifics.
-
-
See the 1/4/2023 Routine Inspection for violation specifics.
-
-
See the 1/4/2023 Routine Inspection for violation specifics.
|
01/04/2023
|
ROUTINE INSPECTION
|
95%
|
|
-
-
Observe one (1) employee entering the kitchen facility and prepared for work by placing on an apron, but did not wash his hands. Completed training. CORRECTED
CODE REFERENCE:
(2-301.14) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under ' 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in & 2-403.11(B);
(D) Except as specified in & 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;(H) Before donning gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands
-
-
There is no person-in-charge to demonstrate food safety knowledge. >>10-days
CODE REFERENCE:
(2-102.11) Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code
CORRECTIVE ACTION: Must observe PAID proof of enrollment in the manager food protection certificate course.
May comply by one (1) of three (3) methods. (a) observe no critical violations during each routine inspection, (b) proof the manager food protection certification, or (c) successful completion of the demonstration of knowledge questionaire (not recommended).
-
-
Observe one (1) employee in the fryers area of the kitchen eating something while preparing foods and also with an open drink cup on the main table. CORRECTED
CODE REFERENCE:
(2-401.11) (A) Except as specified in & (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.
(B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
-
-
PIC does not have any quaternary ammonium compound test strips.
CODE REFERENCE:
(4-302.14)A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
CORRECTIVE ACTION: Provide these strips.
-
-
PIC does not have a metal-stemmed thermometer for internal temp. testing. CORRECTED
CODE REFERENCE:
(4-302.12) (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
-
-
Soiled linens are being stored on food-contact surfaces throughout the kitchen.
CODE REFERENCE:
(3-304.14) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and
(2) Laundered daily as specified under ¶ 4-802.11(D).
CORRECTIVE ACTION: Store in sani-solution between uses.
-
-
(a) There is a soiled and encrusted shelf unit in the kitchen - showed PIC,
(b) there is a small mobile cart stored under the back rice warmer in the kitchen, and
(c) the large mobile cart stored in the walk-in cooler is soiled.
CODE REFERENCE:
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
CORRECTIVE ACTION: Clean these surfaces.
(d) The main cutting board on the cooking line is heavily-scratched.
CODE REFERENCE:
(4-501.12) Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
CORRECTIVE ACTION: Re-plane or sand down the board to remove scratches.
|
11/03/2022
|
2ND FOLLOW UP INSPECTION
|
95%
|
|
-
-
Observed shot records for all but two employees. Manager agreed to have the two employees bring their record in for their next shift or remove them from the schedule until they do bring it in.
(8-501.11) No employer shall employ a person as a food handler for more than thirty (30) days unless and until such person shall provide to such employer written certification by a health care provider that:
(1) The person is immune from hepatitis A; or
(2) The person has been vaccinated against hepatitis A, including a booster shot within six (6) to twelve (12)
months of the original vaccination; or
(3) The person has received the initial vaccination against hepatitis A; however, said person must then provide the employer a health care provider's certification of the required booster shot within one year of the date of the original vaccination.
17 employees total, 4 new employee, 11 with both shots, 2 were missing
-
-
Personal items such as cellphones and keys left out near food, PIC advised to keep items away from food so they do not pose contamination risk.
(6-403.11) (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS,
and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
10/19/2022
|
FOLLOW UP INSPECTION
|
95%
|
|
-
-
Shot records for current employees not available, 2nd follow up inspection will be conducted.
(8-501.11) No employer shall employ a person as a food handler for more than thirty (30) days unless and until such person shall provide to such employer written certification by a health care provider that:
(1) The person is immune from hepatitis A; or
(2) The person has been vaccinated against hepatitis A, including a booster shot within six (6) to twelve (12)
months of the original vaccination; or
(3) The person has received the initial vaccination against hepatitis A; however, said person must then provide the employer a health care provider's certification of the required booster shot within one year of the date of the original vaccination.
-
-
Personal items such as cellphones and keys left out near food, PIC advised to keep items away from food so they do not pose contamination risk.
(6-403.11) (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS,
and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
09/20/2022
|
ROUTINE INSPECTION
|
90%
|
|
-
-
Violation 1: Reach in/make line cooler is not holding food at proper temperature. Food in unit voluntarily discarded by PIC, unit will be serviced as soon as possible and follow up inspection will be conducted.
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
Violation 2:Display cooler not holding food at proper temperature, PIC agreed to move potentially hazardous items to walk in cooler, unit in need of servicing.
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
-
-
Observed employee wash hands in prep sink, spoke with manager about importance of only washing hands in hand washing sink and re-enforcing importance of that with all employees.
(2-301.15) FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste
-
-
Shot records not available for current employees, follow up inspection will be conducted.
(8-501.11) No employer shall employ a person as a food handler for more than thirty (30) days unless and until such person shall provide to such employer written certification by a health care provider that:
(1) The person is immune from hepatitis A; or
(2) The person has been vaccinated against hepatitis A, including a booster shot within six (6) to twelve (12)
months of the original vaccination; or
(3) The person has received the initial vaccination against hepatitis A; however, said person must then provide the employer a health care provider's certification of the required booster shot within one year of the date of the original vaccination.
-
-
Can opener observed to be soiled, item removed to be sanitized.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
-
-
Personal items such as cellphones and keys left out near food, PIC advised to keep items away from food so they do not pose contamination risk.
(6-403.11) (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
10/26/2021
|
FOLLOW UP INSPECTION
|
98%
|
|
-
-
Observed no date marking on all food in reach in cooler and walk in.
(3-501.17)Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL
FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded
-
-
-
|