Date
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Inspection Type
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Score
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Expand All
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03/29/2024
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ROUTINE INSPECTION
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97%
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Violation:
Observed hand washing sink not accessible
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.
Corrected on site by making the hand washing sink accessible for hand washing
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Violation:
Observed test kits not available to measure sanitizer concentration
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.
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Violation:
Observed women's toilet room without covered trash container
Code Reference:
(5-501.17) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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Violation:
Observed water leaking from faucet at the three compartment sink
Code Reference:
(5-205.15)A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; and
(B) Maintained in good repair
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09/29/2023
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2ND FOLLOW UP INSPECTION
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100%
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-
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Owner has enrolled and paid for food manager certification. When test is passed, have copy of certificate on site.
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09/19/2023
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FOLLOW UP INSPECTION
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94%
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-
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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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Person in charge unable to demonstrate knowledge of food safety.
(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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09/08/2023
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ROUTINE INSPECTION
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91%
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Person in charge unable to demonstrate knowledge of food safety. Repeat violation. Facility has 10 days to enroll employee in Food MANAGER class and provide proof of payment. List of approved corses will be emailed with report.
(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 available on site for all current employees. One employee without records on site.
(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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Several pre-cooked items holding at <135F. Corrected by employee reheating all items.
(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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Handwashing sink not accessible(sink blocked) or being used for purposes other than hand washing at 3 compartment sink area. Corrected by employee removing items blocking access to sink.
No soap in men's restroom, used by employee. Corrected by employee providing hand soap.
(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.
(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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Toilet rooms and fixtures are not kept clean.
Men's restroom-toilet, sink, floors not clean. Heavy debris build-up.
(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 debris on reach-in gaskets, and in white 2 door freezer interior.
(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 dirty mop stored on floor near make table.
(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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02/02/2023
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FOLLOW UP INSPECTION
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97%
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No food safety certification for person in charge available, 2nd follow up inspection will be conducted.
(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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Outdoor receptacle lid open at time of inspection, PIC advised to keep closed.
(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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01/20/2023
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ROUTINE INSPECTION
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97%
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Reach in cooler containing non-potentially hazardous items and carton of milk not at proper temperature, milk voluntarily discarded, PIC advised to have unit serviced if it is to hold potentially hazardous items in the future.
(3-501.16) POTENTIALLY HAZARDOUS FOOD shall be maintained at 5°C (41°F) or less.
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No food safety certification for person in charge available, follow up inspection will be conducted.
(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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Single service items not inverted to protect against contamination, corrected on site.
(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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Jackets on counter with food items, corrected on site by moving items to designated areas where they do not pose contamination risk.
(6-403.11) (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.
(B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
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Outdoor receptacle lid open at time of inspection, PIC advised to keep closed.
(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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02/15/2022
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ROUTINE INSPECTION
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97%
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-
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Raw animal products being stored above ready to eat foods; Observed eggs being stored above ready to eat foods in reach in cooler
COS: instructed operator to relocate eggs
(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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07/22/2021
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ROUTINE INSPECTION
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100%
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07/22/2021
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ROUTINE INSPECTION
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100%
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