Date
|
Inspection Type
|
Score
|
Expand All
|
08/31/2023
|
ROUTINE INSPECTION
|
98%
|
|
-
-
(a) There are cooked, frozen foods being placed inside the walk-in cooler for slacking and are not properly date-marked when this process is done and
(b) there are cooked refried beans and Mexican rice inside the walk-in cooler which have not been properly date-marked when held >24 hours. CORRECTED per correct dating of these products.
CODE REFERENCE:
(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
-
-
REPEAT: The person-in-charge does not have any chlorine 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 test strips.
-
-
Ice buckets are being stored on the floor of the bar. CORRECTED per relocation off the floor.
CODE REFERENCE:
(3-304.12)During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOODCONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7)
-
-
Mops are being stored on the floor and on top of the mop basin in the kitchen.
CODE REFERENCE:
(6-501.16) After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
CORRECTIVE ACTION: I do note that a storage system has been installed on the wall above the mop basin.
|
03/27/2023
|
ROUTINE INSPECTION
|
98%
|
|
-
-
Observe multiple mops or mop heads being stored on the floor around the mop basins in the back of the kitchen.
CODE REFERENCE:
(6-501.113)Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be:
(A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
ARTICLES; and
(B) Stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools.
CORRECTIVE ACTION: Discussed installing a system for the proper storage of mops in the kitchen.
-
-
The person-in-charge does not have any chlorine 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 test strips for sanitizer testing purposes.
|
10/17/2022
|
FOLLOW UP INSPECTION
|
98%
|
|
-
-
See the 10/3/2022 Routine Inspection for violation specifics.
-
-
See the 10/3/2022 Routine Inspection for violation specifics.
|
10/03/2022
|
ROUTINE INSPECTION
|
94%
|
|
-
-
Employee observed changing gloves multiple times without a handwashing in between. 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
-
-
Food handlers do not have proof of the hepatitis A immunizations. >>10-days
CODE REFERENCE:
(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.
CORRECTIVE ACTION: Provide proof of primary/booster doses.
-
-
REPEAT: One (1) of the two (2) drain tubings on the far bar ice bin extends into the floor drain below.
CODE REFERENCE:
(5-202.13) An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
CORRECTIVE ACTION: Create an air gap for this one (1) tubing.
-
-
Soiled linens are being stored on food-contact surfaces between uses. CORRECTED
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).
-
-
There are two (2) mops in the kitchen which are being stored in a bucket and one the floor.
CODE REFERENCE:
(6-501.16) After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
CORRECTIVE ACTION: Store on the wall or hang up so as to air dry properly.
|
04/13/2022
|
ROUTINE INSPECTION
|
95%
|
|
-
-
(a) The main door on the employee toilet room is not self-closing.
CODE REFERENCE:
(6-202.14) Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight fitting and self-closing door.
CORRECTIVE ACTION: Repair.
(b) There is no covered waste receptacle inside the employee toilet room.
CODE REFERENCE:
(5-501.17) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
CORRECTIVE ACTION: Provide one (1) waste receptacle with a fitted cover.
-
-
Packaged, frozen, bulk meats are being stored out at room temperature in the front of the kitchen.
CODE REFERENCE:
(3-501.15) Cooling shall be accomplished in accordance with the time and temperature criteria specified under ' 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat
transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead
contamination as specified
CORRECTIVE ACTION: Thaw by slacking, under cool running water, or microwave heating.
-
-
Soiled linens are being stored on food-contact surfaces between uses.
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 some type of waste water standing inside the kitchen food preparation sink.
CODE REFERENCE:
(5-205.15)A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; and
(B) Maintained in good repair
CORRECTIVE ACTION: Repair so that the wastewater can drain from the sink compartments.
(b) The drain tubings on both bar ice bins extend into the floor drains below.
CODE REFERENCE:
(5-202.13) An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
CORRECTIVE ACTION: Create = or >1" air gaps for these tubings/
-
-
An ice bucket is stored on the floor of the bar area.
CODE REFERENCE:
(3-304.12)During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B) of this section, in the FOOD with their handles above the top of the FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOODCONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 57oC (135oF) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7)
CORRECTIVE ACTION: Store clean, dry and >6" off the floor.
|
09/13/2021
|
ROUTINE INSPECTION
|
95%
|
|
-
-
Soiled linens are being stored on food-contact surfaces between uses.
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 sanitizer solution between uses.
-
-
Foods in the kitchen which are not being used uncovered.
CODE REFERENCE:
(3-305.11) (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under § 4-204.122.
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
CORRECTIVE ACTION: Maintain these foods covered at all times when not being used.
-
-
The employee toilet room door is not self-closing.
CODE REFERENCE:
(6-202.14) Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight fitting and self-closing door.
CORRECTIVE ACTION: Repair so that door will self-close.
-
-
The drain tubings on both bar ice bins extend into the floor drains below.
CODE REFERENCE:
(5-202.13) An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
CORRECTIVE ACTION: Create = or >1" air gaps for both these drain tubings.
-
-
Sanitizer solution at the three-compartment sink is soiled.
CODE REFERENCE:
(4-501.18) The wash, rinse, and SANITIZE solutions shall be maintained clean.
CORRECTIVE ACTION: Recommended manually rinsing equipment and ware prior to sanitization.
|