Date
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Inspection Type
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Score
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Expand All
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01/30/2024
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ROUTINE INSPECTION
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99%
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Observed raw chicken above ready-to-eat food in walk in cooler and reach in cooler. Corrected by moving to appropriate location.
(3-302.11 A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation,
holding, and display from:
(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and
(b) Cooked READY-TO-EAT FOOD
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Observed no chlorine in 3 comp sink. Corrected by adding chlorine to 200 ppm.
(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 food held longer than 24 hours without date labels. Corrected by labeling food items.
(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 food in containers directly on floor in walk in cooler. Corrected by lifting food items off floor at least 6". Observed food in cans not covered in reach in cooler. Corrected by covering food items.
(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.
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Observed residue on walls of 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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09/08/2023
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ROUTINE INSPECTION
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98%
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Can opener observed with debris. Corrected by cleaning.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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Handwashing sink not accessible or being used for purposes other than hand washing. Corrected by moving warmer.
(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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Stored food not covered or protected from contamination.
(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.
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Observed debris on hood ventilation system and on shelving in walk in cooler. Repeat violation.
(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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05/04/2023
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ROUTINE INSPECTION
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96%
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Can opener not clean to sight and/or touch. Corrected by cleaning and sanitizing.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
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No date marking system in place for ready to eat potentially hazardous foods in walk in cooler. Corrected by labeling food items held longer than 24 hours.
(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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Handwashing sink not accessible - blocked by rice warmer. Corrected by moving rice warmer.
(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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Debris observed on hood ventilation system and on shelves and gaskets in reach in cooler. Rust observed on shelving unit in walk in cooler. Green cutting board needs to be replaced.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
(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 missing lights in hood ventilation system.
(6-303.11) The light intensity shall be:
(A) At least 20 foot candles (215 lux) (lux = lumen/square meter) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units, dry FOOD storage areas, in other areas, and rooms during periods of cleaning.
(B) At least 40 foot candles (430 lux):
(1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGE FOODS are sold or offered for consumption; and
(2) Inside equipment such as reach-in and under-counter refrigerators; and
(3) At a distance of 30 inches above the floor in areas used for hand-washing, WAREWASHING, and EQUIPMENT
and UTENSIL storage, and in toilet rooms.
(C) At least 75 foot candles (807 lux) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
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Food being stored in non food grade bags.
(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.
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Food storage containers not labeled with common name. Corrected by adding labels with common name.
(3-302.12) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD
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No thermometer provided in refrigerators/hot holding units.
(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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06/22/2022
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ROUTINE INSPECTION
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98%
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4-501.11 Walk in cooler door gasket is badly torn
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6-501.11-12 Ventilation hood filters over cook station have heavy build up of old grease
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12/21/2021
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ROUTINE INSPECTION
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95%
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3-302.11 Shell eggs stored above other foods in the walk in cooler. Proprietor moved the eggs to the bottom shelf (COS)
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4-601.11 Can opener blade has very heavy build up of old grease.
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6-501.11-12 Exhaust hood filters have a very heavy buld up of old grease.
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