Date
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Inspection Type
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Score
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Expand All
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03/06/2024
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ROUTINE INSPECTION
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92%
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Hepatitis A records not available on site for all current employees.
(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.
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High heat dish machine observed not at appropriate level for sanitizing.
(4-501.112) (A) Except as specified in & (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90oC
(194oF), or less than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
(B) The maximum temperature specified under ¶ (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and SANITIZING of EQUIPMENT such as meat saws.
Soda nozzle holder at the bar observed with debris accumulation.
Corrected on site by cleaning.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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Sour cream observed in the temperature danger zone in server's area.
Corrected on site by discarding and educating about time as a control.
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
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Observed lids on the outdoor receptacle and recycling bins open .
Corrected on site by closing.
(5-501.15)(A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers.
(B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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09/13/2023
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ROUTINE INSPECTION
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99%
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Observed several items in make table and reach-in-cooler not at proper temperature. See measured observations. Person in charge stated someone had been out to look at unit before inspectors arrival, and found no issues. (Corrected on site, items moved and iced. Company called to come look at it again due to the temperatures of the food)
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
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Observed can opener unclean. (Corrected on site, can opener cleaned)
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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Observed no soap at one hand sink upon arrival. (Corrected on site, soap restocked)
(6-301.11) Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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Observed build up on shelving in walk-in-cooler.
Observed build up on fan coverings in walk-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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05/17/2023
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ROUTINE INSPECTION
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99%
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Observed can opener unclean, with build up. (Corrected on site can opener cleaned)
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Observed bar dish machine with no detectable chlorine concentration. (Corrected on site, company called. Dish machine will not be used until fixed)
(4-501.114) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA approved manufacturer's label use instructions, and shall be
used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart;
Minimum Concentration Minimum Temperature
MG/L pH 10 or less °C (°F) pH 8 or less °C (°F)
25 49 (120) 49 (120)
50 38 (100) 24 ( 75)
100 13 ( 55) 13 ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24°C (75°F),
(2) pH of 5.0 or less or a PH no higher than the level for which the manufacturer specifies the solution is
effective, and
(3) Concentration between 12.5 MG/L and 25 MG/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24°C (75°F),
(2) Have a concentration as specified under ' 7-204.11 and as indicated by the manufacturer's use directions
included in the labeling, and
(3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label;
(D) If another solution of a chemical specified under && (A) - (C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED; or
(E) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the manufacturer’s use directions included in the labeling.
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Observed chicken breast that had been cooked earlier cooling at room temperature. (Corrected on site, chicken breast moved to reach-in-cooler)
(3-501.14) (A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and
(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less, or to 7ºC (45°F) or less as specified under
Subparagraph 3-501.16(A)(2)(b).
(B) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5oC (41oF) or 81 less, or to 7oC (45oF) as specified under Subparagraph 3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified under ¶ (D) of this section, a POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) received in compliance with LAWS allowing a temperature above 5oC (41oF) during shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 5oC (41oF) or less, or 7oC (45oF) or less as specified under Subparagraph 3-501.16(A)(2)(b). (D) Raw EGGS shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 7oC (45oF) or less.
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Observed steak being thawed at room temperature on a speed rack. (Corrected on site, steak moved to walk-in-cooler)
Observed chicken being thawed in stagnant water. (Corrected on site, water turned on)
(3-501.12) Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held:
(A) Under refrigeration that maintains the FOOD temperature at 5C (41F) or less, or at 7C (45F) or less as specified under Subparagraph 3-501.16(A)(2); or
(B) At any temperature if the FOOD remains frozen
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Observed cardboard being used to line floor in both walk-in-coolers. (Corrected on site, cardboard removed)
Observed build up on shelving in walk-in-cooler.
Observed fan coverings in walk-in-cooler unclean with dust accumulation.
(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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01/18/2023
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ROUTINE INSPECTION
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98%
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Observed hand sink being used to thaw calamari. Hand sinks are for hand washing only. (Corrected on site, food removed)
(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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Observed several items in reach-in-cooler not at proper temperature. PIC stated it had been turned off the night before due to ice build up, items had just been put in there. Corrected on site, unit turned down and items actively dropping in temperature)
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
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Observed overly greasy floor throughout the establishment.
(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.
Observed mop not hung to dry after use.
(6-501.16) After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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Observed hood vent panels unclean, with grease accumulation, and grease dripping.
Observed the green wire shelving next to the grill area unclean with build up.
Observed fan coverings in walk-in-cooler unclean with dust accumulation.
(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 chicken being thawed in stagnant water, water must be running. (Corrected on site, water turned on)
(3-501.13) Except as specified in ¶ (D) of this section, POTENTIALLYHAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at
5C (41F) or less, or at 7C (45F) or less as specified under Subparagraph 3-501.16(A)(2)
(B) Completely submerged under running water:
(C) As part of a cooking process if the FOOD that is frozen is:
(D) Using any procedure if a portion of frozen READY-TO-EATFOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.
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09/26/2022
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FOLLOW UP INSPECTION
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99%
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See previous routine inspection report.
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09/19/2022
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ROUTINE INSPECTION
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97%
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Observed several items in the establishment not at proper temperature. See measured observations. (Corrected on site, items discarded or iced)
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
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Observed dish machine not getting to proper rinse temperature after several cycles. (Corrected on site, company called to come look at unit. )
(4-501.114) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under ¶ 4-703.11(C) shall meet the criteria specified under § 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA approved manufacturer's label use instructions, and shall be
used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart;
Minimum Concentration Minimum Temperature
MG/L pH 10 or less °C (°F) pH 8 or less °C (°F)
25 49 (120) 49 (120)
50 38 (100) 24 ( 75)
100 13 ( 55) 13 ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24°C (75°F),
(2) pH of 5.0 or less or a PH no higher than the level for which the manufacturer specifies the solution is
effective, and
(3) Concentration between 12.5 MG/L and 25 MG/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24°C (75°F),
(2) Have a concentration as specified under ' 7-204.11 and as indicated by the manufacturer's use directions
included in the labeling, and
(3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label;
(D) If another solution of a chemical specified under && (A) - (C) of this section is used, the PERMIT HOLDER shall demonstrate to the REGULATORY AUTHORITY that the solution achieves SANITIZATION and the use of the solution shall be APPROVED; or
(E) If a chemical SANITIZER other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the manufacturer’s use directions included in the labeling.
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Observed light shining through under back door. Weatherstripping needs to be replaced.
(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.
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Observed no thermometer in reach-in-cooler. (Corrected on site, thermometer put into unit.)
(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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Observed fan coverings in the walk-in-cooler unclean.
Observed standing water in the reach-in-cooler.
Observed hoodvent panels unclean.
(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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03/31/2022
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ROUTINE INSPECTION
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98%
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Observed hand sink being used for other uses other than hand washing. Observed dirty dishes being stored in handsink. (Corrected on site, dishes removed)
Observed hand sink blocked by trash can upon arrival. (Corrected on site, trash can moved)
(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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Observed items in make table not at proper temperature.
Observed items in the reach-in-cooler not at proper temperature.
(Corrected on site, items in make table less than 2 hours so items were iced. Items in the reach-in-cooler overnight discarded)
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
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Observed hand sink at the end of the cook line leaking.
(5-205.15)A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; and
(B) Maintained in good repair
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Observed fan coverings in the walk-in-coolers unclean, with build up.
Observed hood vent panels unclean with grease accumulation.
Observed the area between the grill and the table with heavy grease accumulation.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Observed cutting boards with deep cutting grooves and discoloration.
(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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10/05/2021
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ROUTINE INSPECTION
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98%
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Observed gaskets on reach-in-cooler and walk-in-cooler in need of cleaning. (Corrected on site, gaskets cleaned)
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Observed lid on make table not in good repair. Observed bungy cord being used to hold it open.
(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.
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Per manufacturer guidelines fish needs to be removed from vacuum seal before thawing.
(3-501.13) Except as specified in ¶ (D) of this section, POTENTIALLYHAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at
5C (41F) or less, or at 7C (45F) or less as specified under Subparagraph 3-501.16(A)(2)
(B) Completely submerged under running water:
(C) As part of a cooking process if the FOOD that is frozen is:
(D) Using any procedure if a portion of frozen READY-TO-EATFOOD is thawed and prepared for immediate service in response to an individual CONSUMER'S order.
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05/17/2021
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ROUTINE INSPECTION
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98%
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Observed wet towels being stored on the food prep areas. (Corrected on site, cloths put in sani bucket)
(3-304.14) (D) Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil.
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Observed floor in walk-in-freezer in need of sweeping.
Observed floor throughout the establishment extremely greasy and in need of cleaning.
(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.
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Observed build up on shelves in both walk-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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