Date
|
Inspection Type
|
Score
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Expand All
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05/13/2024
|
FOLLOW UP INSPECTION
|
98%
|
|
-
-
See previous routine inspection report.
-
-
See previous routine inspection report.
|
05/02/2024
|
ROUTINE INSPECTION
|
93%
|
|
-
-
Observed no one on site to provide hepatitis records.
(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 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.
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Observed mops not hung to dry after use. Observed mops sitting in mop buckets in back storage room.
(6-501.16) After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
Observed slight dust accumulation on ceiling near vents.
(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 fan coverings in the stand up "Continental" reach-in-cooler with build up.
(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 ice buckets at ice machine not being stored in an inverted fashion.
(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.
|
02/06/2024
|
FOLLOW UP INSPECTION
|
98%
|
|
-
-
See previous routine inspection report.
-
-
See previous routine inspection report.
|
02/05/2024
|
ROUTINE INSPECTION
|
94%
|
|
-
-
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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Observed faucet at 2 compartment prep sink 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 dust accumulation on ceiling near vents.
Observed splatter on ceiling above dish area.
(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.
|
11/27/2023
|
ROUTINE INSPECTION
|
98%
|
|
-
-
Observed ice buckets not being stored in an inverted fashion.
(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 build up in the bottom of the reach in cooler.
Observed build up on walk in cooler wall.
Observed build up on walk in freezer floor.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/23/2023
|
ROUTINE INSPECTION
|
98%
|
|
-
-
Observed build up on can opener.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Corrected on Site: person in charge ran though dish machine and dipped in sanitizer water.
Observed dish machine not reaching proper temperature. See measured observations.
(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.
Corrected on site: Person in charge will call repair company to look at machine. Three compartment sink will be used.
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Observed build up on floor around and under clean in place equipment.
(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 gaskets through out kitchen area.
Observed build up in reach in freezer.
(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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05/18/2023
|
ROUTINE INSPECTION
|
98%
|
|
-
-
Observed beef being stored above ready to eat foods.
(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
Corrected on site: person in charge re-arranged and beef was moved to bottom shelf.
-
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Observed build up on hood ventilation system.
Observed build up in microwave.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
-
-
Observed ice buckets not being stored in an inverted fashion.
(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.
Corrected on site: ice buckets were turned upside down.
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-
Observed build up on floor under and around clean and place equipment.
(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.
|
02/21/2023
|
ROUTINE INSPECTION
|
99%
|
|
-
-
Observed build up in the bottom of reach in freezer.
Observed build up on dry storage shelf.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/09/2022
|
ROUTINE INSPECTION
|
98%
|
|
-
-
Observed raw beef and seafood being stored above ready to eat foods.
(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 food debris in hand sinks.
(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.
Corrected on site: person in charge will educate staff on hand sink purposes. It is recommended a sign stating that hand sinks are for hand washing only be put by handsink.
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Observed dish machine not reaching proper sanitizer temperatures.
(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.
Corrected on site: person in charge has a work order out on dish machine. Sanitizer in three comp sink will be used.
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-
Observed build up on walk in cooler ceiling.
Observed build up in walk in cooler gasket.
Observed dust accumulation in hood system.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
-
-
Observed ice bucket not being stored in an inverted fashion.
(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.
|
08/01/2022
|
ROUTINE INSPECTION
|
99%
|
|
-
-
Observed food items in reach in cooler that has exceeded their date stickers.
(3-501.18) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds either of the temperature and time combinations specified in ¶ 3-501.17(A), except time that the product is frozen;
(2) Is in a container or PACKAGE that does not bear a date or day; or
(3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3-501.17(A).
Corrected on site: food items expired over the weekend and not been seen yet. Items were discarded.
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Observed dish machine not at temp 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.
Corrected on site: person in charge will contact maintenance company for dish machine. Three compartment sink was set up.
Observed build up on can opener.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Corrected on site: person in charge had can opener cleaned and sanitized.
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Observed build up on walk in cooler gasket.
Observed slight dust accumulation on walk in cooler ceiling.
Observed debris on walk in freezer floor.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/04/2022
|
ROUTINE INSPECTION
|
98%
|
|
-
-
Observed dust accumulation on ceiling by dish machine.
(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 multiple reach in cooler gaskets.
Observed build up on reach in freezer.
Observed slight build up in microwaves.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/01/2021
|
ROUTINE INSPECTION
|
98%
|
|
-
-
Observed build up on can opener. *REPEAT VIOLATION*
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Corrected on site: person in charge had can opener ran through dish machine. Person in charge knows this is a repeat violation and is going to order different can openers to prevent this from happening in the future.
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-
Observed dust accumulation on ceiling by vents.
(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 slight build up on walk in cooler ceiling.
Observed slight build up on walk in cooler gasket.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/10/2021
|
ROUTINE INSPECTION
|
97%
|
|
-
-
Observed residue/build up on can opener.
Observed slight build up on ice machine baffle.
(4-601.11) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
Corrected on Site: can opener was ran through dish machine, and ice machine baffle was sanitized.
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-
Observed ice buckets not stored in an inverted fashion.
(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 burnt out lights in dish machine hood ventilation system. *DOUBLE REPEAT VIOLATION*
Observed burnt out light bulb in hood ventilation system. *REPEAT VIOLATION*
(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.
-
-
Observed dust accumulation on ceiling, especially near vents. *REPEAT VIOLATION*
(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.
|
06/02/2021
|
ROUTINE INSPECTION
|
97%
|
|
-
-
Observed slight build up on reach in and walk in coolers.
(4-602.13)NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
-
-
Observed build up on ceiling, especially near ceiling vents.
(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 burnt out lights in dish machine hood system. REPEAT VIOLATION
Observed burnt out light in grill line hood ventilation system.
Observed burnt out light in stand alone reach in cooler by dry storage.
(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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