Date
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Inspection Type
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Score
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Expand All
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01/10/2024
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ROUTINE INSPECTION
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98%
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Hand wash sink access blocked by waste can.
Corrected by employee removing can.
(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.
No soap at employee restroom hand sink.
Corrected by employee providing soap.
(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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Cardboard box used as waste can.
(5-501.13)(A) Except as specified in ¶ (B) of this section, receptacles and waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.
(B) Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the FOOD ESTABLISHMENT, or within closed outside receptacles.
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Hand sink hot water, 63F.
(5-202.12) (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a HANDWASHING SINK.
(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer=s instructions.
Valved attachment on mop sink faucet.
(5-205.15)A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; and
(B) Maintained in good repair
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05/10/2022
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FOLLOW UP INSPECTION
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99%
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Food safety certification provided.
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Operator provided hep A records for all food handlers
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Observed debris build up on shelves throughout establishment
(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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04/14/2022
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ROUTINE INSPECTION
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93%
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No knowledgeable person in charge
(2-102.20) A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶ 2-102.11(B).2-102.20
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Observed pizza and wings holding in warmer at 118 degrees Fahrenheit. Operator was not aware of how long food was holding at improper temperature. Operator discarded food items (corrected on site)
(3-501.16) POTENTIALLY HAZARDOUS shall be maintained:
(1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified under ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54°C (130°F) or above
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Observed raw bacon stored above pickles in display cooler. Operator placed bacon below pickles to prevent cross contamination. (corrected on site)
(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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No hepatitis A immunization records available for all food handlers
(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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Observed debris build up on shelves throughout establishment
(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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07/27/2021
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FOLLOW UP INSPECTION
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100%
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07/08/2021
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ROUTINE INSPECTION
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93%
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left copy of class list to recert/enroll
Person in charge does not possess a current food protection certification from an accredited recognized program.
(2-102.20) A PERSON IN CHARGE who demonstrates knowledge by being a FOOD protection manager that is certified by a FOOD protection manager certification program that is evaluated and listed by a Conference for Food Protection-recognized accrediting agency as conforming to the Conference for Food Protection Standards for Accreditation of Food Protection Manager Certification Programs is deemed to comply with ¶ 2-102.11(B).2-102.20
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Hepatitis A records not kept in a clear and concise manner
(8-501.11)(A) Employers of food handlers shall retain all written certifications provided pursuant to this ordinance throughout the period of each person's employment at the facility (or home office) and make records available to the Department of Health upon request.
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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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violation found chemicals -spray bottles not labeled and corrected-labeled while present
Chemicals being stored next to or above food/food related items
Chemical spray bottles not labeled and/or not properly labeled
(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
(7-202.11) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENTS. This does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
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