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Date
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Inspection Type
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Score
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Expand All
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06/01/2023
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 ROUTINE INSPECTION
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99%
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Observed potentially hazardous food stored in reach in cooler past 24 hours. person in charge corrected on site by putting date marking on container.
(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
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Observed single use article(trays) on floor in storage closet.
repeated violation from 12-21-22
(4-903.11) (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
(C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
(D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under § 4-204.122.
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observed wet towels sitting on hand sink. person in charge corrected on site by storing wet towels in sanitizer.
(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).
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12/21/2022
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ROUTINE INSPECTION
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98%
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Observed eggs improperly stored in RIC ; PIC COS by storing eggs on bottom shelf.
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physical facility/ prep area in needs of deep cleaning.
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Observed single use article stored on floor in storage. must be 6in off floor.
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04/15/2022
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ROUTINE INSPECTION
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97%
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Observed multiple pans in hand sink. PIC COS by removing items from handsink.
(5-205.11) (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
(B) A HANDWASHING SINK may not be used for purposes other than handwashing. (C) An automatic handwashing facility shall be used in accordance with manufacturer=s instructions.
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Chemical spray bottles not labeled and/or not properly labeled
PIC COS by putting label on bottle.
(7-102.11) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material
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Observed sponges in hand sink and 3 comp sink.
(4-101.16) Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
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Observed torn gasket on reach in cooler under prep table.
(4-501.11) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
observed accumulation of food debris in reach in cooler.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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Observed accumulation of food debris on floor in kitchen.
(6-101.11) (A) Except as specified in ¶ (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
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10/28/2021
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ROUTINE INSPECTION
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99%
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Observed cutting board on prep table discolored due to deeps cuts.
Repeated Violation
(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.
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Observed no thermometers in RIC. PIC COS by storing internal thermometers in reach in coolers.
(4-204.112) (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.
(B) Except as specified in ¶ (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
(C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1oC or 2oF in the intended range of use.
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05/03/2021
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ROUTINE INSPECTION
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98%
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Cutting boards discolored due to deep cuts.
Repeated Violation
(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.
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Facility using sponges for cleaning food contact surfaces
(4-101.16) Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
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