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There is a small gap in the corner of the back door to the establishment. I note that a door sweep has been installed, but there remains a small gap between the corner of the door and door frame. 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: Fill in the corner where the concrete has worn away and on the other side, the wooden door frame has rotted away. Seal with areas to remove the gaps.
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See the 7/26/2023 30-Day Routine Inspection for violation specifics.
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See the 7/26/2023 30-Day Routine Inspection for violation specifics.
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See the 7/26/2023 30-Day Routine Inspection for violation specifics.
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See the 7/26/2023 30-Day Routine Inspection for violation specifics.
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See the 7/26/2023 30-Day Routine Inspection for violation specifics.
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See the 7/26/2023 30-Day Routine Inspection for violation specifics.
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There is only washing and rinsing of equipment and ware at the kitchen three-compartment sink. CORRECTED
CODE REFERENCE:
(4-703.11) After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds and as specified under § 4-501.111;
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator; or
(C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114 by providing:
(1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a
chlorine solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds for a chlorine solution of 50 MG/L that has a PH of 10 or less and a
temperature of at least 38oC (100oF) or a PH of 8 or less and a temperature of at least 24oC (75oF),
(3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
(4) An exposure time used in relationship with a combination of temperature, concentration, and PH that,
when evaluated for efficacy, yields SANITIZATION as defined in Subparagraph 1-201.10(B).
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(a) The kitchen handwash sink is inaccessible. CORRECTED
CODE REFERENCE:
(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.
(b) There are no soap and paper towels available at the kitchen handwash sink and
(c) there are no paper towels available at the bar handwash sink. FOLLOW-UP INSPECTION IS REQUIRED IN 10-DAYS
CODE REFERENCE:
(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.
(6-301.12) Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels;
(B) A continuous towel system that supplies the user with a clean towel; or
(C) A heated-air hand drying device.
CORRECTIVE ACTION: Provide soap and paper towels at both the kitchen and bar handwash sinks.
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There is a small gap in the corner of the back kitchen door to the establishment. 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 hole on the back door.
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The kitchen fryer cabinets are heavily-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 equipment pieces.
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There is no self-closing mechanism on the women's toilet room door.
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 this door to self-close.
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(a) There is an unsealed wooden door frame leading into the kitchen and
(b) there is an unsealed, damaged wall in the front corner of the ktichen.
CODE REFERENCE:
(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.
CORRECTIVE ACTION : Repair these areas.
(c) The floors under the cooking line equipment 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 floors.
(d) There is one (1) mop being stored in a bucket of wastewater.
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: Store clean and dry.
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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 strips.
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Single-service articles are being stored on the floor of the dry-storage room.
CODE REFERENCE:
(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.
CORRECTIVE ACTION: Store clean, dry, and >6" off the floor.
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(a) There is no metal-stemmed thermometer for internal temperature use with foods.
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.
(b) There are no hanging thermometers inside the two (2) kitchen reach-in coolers.
CODE REFERENCE:
(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.
CORRECTIVE ACTION: Provide all these thermometers.
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The p-trap in the plumbing of the kitchen handwash sink is leaking.
CODE REFERENCE:
(5-205.15)A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; and
(B) Maintained in good repair
CORRECTIVE ACTION: Repair this plumbing leak.
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