| 2-05-2021 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
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Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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BAR HANDWASHING SINK: Repeat violation. When the cold water handle was turned on, the water measured approximately 135.5 F. Repair to provide cold running water or if providing pre-mixed tempered water, water temperature shall be 100 F-108 F regardless if turning on the water using the hot or cold water handles.
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0123 BAR
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| 2-05-2021 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 0.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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BAR 2-DOOR GLASTENDER REFRIGERATOR (glass doors): Secure the loose right side door gasket.
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0123 BAR
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| 2-05-2021 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
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All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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1) BAR DISHWASHING SINK: Adjust/trim the drain pipe to be a minimum of 1 inch above the rim of the floor sink.
2) BAR 2-DOOR GLASTENDER REFRIGERATOR (glass doors): Adjust/trim the drain pipe to be a minimum of 1 inch above the rim of the floor sink.
3) BAR HANDWASHING SINK: Repair the leaking red hot water handle.
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0123 BAR
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| 2-05-2021 |
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
| 1.00 |
Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy.
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1) 1-DOOR DELFIELD REFRIGERATOR NEAR THE ICE MACHINE: There was no thermometer inside this unit. Provide.
2) 1-DOOR DELFIELD REFRIGERATOR w/ PREP TOP NEAR THE ICE MACHINE: There was no thermometer inside this unit. Provide.
3) 1-DOOR KAIRAK REFRIGERATOR: The available thermometer was displaying -40 F but the food temperatures were approximately 38 F - 39F. Provide an accurate thermometer inside this unit.
4) 3-DOOR PREP REFRIGERATOR: There was no thermometer inside this unit. Provide.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 2-05-2021 |
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269)
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All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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1) HANDWASHING STATION NEAR THE AUTOMATIC DISHWASHER: Repair the water leak coming from the hot water handle when the water is turned on.
2) MOP SINK: Remove the black electrical tape around the gray hose and repair the water leak.
3) HANDWASHING STATION NEXT TO THE DEEP FRYERS: The cold water knob was stuck and there was no cold running water. Repair.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 2-05-2021 |
Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1)
| 6.00 |
Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
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1) WOMEN'S RESTROOM (LEFT SINK): Premixed water was measured approximately 113 F - 114.5 F. The water temperature is not adjustable by the user. Adjust the premixing valve under the sink to provide a water temperature at 100 F - 108 F or remove the premixing valve (to provide separate hot water and cold water) to allow the user to adjust water temperature during use.
2) MEN'S RESTROOM (LEFT SINK): Premixed water was measured approximately 74.5 F - 78 F. The water temperature is not adjustable by the user. Adjust the premixing valve under the sink to provide a water temperature at 100 F - 108 F or remove the premixing valve (to provide separate hot water and cold water) to allow the user to adjust water temperature during use.
3) MEN'S RESTROOM (RIGHT SINK): Premixed water was measured approximately 70 F - 72.5 F. The water temperature is not adjustable by the user. Adjust the premixing valve under the sink to provide a water temperature at 100 F - 108 F or remove the premixing valve (to provide separate hot water and cold water) to allow the user to adjust water temperature during use.
4) 4-FAUCET HANDWASHING STATION: Repeat violation. Premixed water was measured approximately 109.5 F. The water temperature is not adjustable by the user. Adjust the premixing valve under the sink to provide a water temperature at 100 F - 108 F.
5) HANDWASHING STATION NEAR THE AUTOMATIC DISHWASHER: When the cold water handle was turned on, the water measured approximately 137.5 F. Repair to provide cold running water or if providing pre-mixed tempered water, water temperature shall be 100 F-108 F regardless if turning on the water using the hot or cold water handles.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 2-05-2021 |
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
| 1.00 |
All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles 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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EXHAUST HOOD BY THE 3-COMPARTMENT SINK: Heavy dust accumulation on the filters. Deep cleaning required.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 2-05-2021 |
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272)
| 1.00 |
All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.
Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
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1) CHEMICAL STORAGE ROOM: Re-paint the bottom door interior.
2) KITCHEN FLOOR UNDER THE COOKING EQUIPMENT: Food and plastic debris accumulation towards the back wall. Clean.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 2-05-2021 |
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.1, 114099.2, 114099.3, 114099.4, 114099.5, 114099.6, 114099.7, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
| 1.00 |
Provide a sink with at least 3 compartments with 2 integral metal drainboards. The sink compartments and drainage facilities shall be large enough to accommodate the largest utensil or piece of equipment to be cleaned therein.
Clean the utensils in one of the following ways:
(1) Manual warewashing shall be accomplished by using a 3-compartment sink where the utensils are first pre-cleaned, then washed, rinsed, sanitized, and air dried. The temperature of the washing solution shall be maintained at not less than 100°F or the temperature specified on the cleaning agent manufacturer's label instructions. The utensils shall then be rinsed in clear water before being immersed in a sanitizing solution. Manual sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) Immersion for at least 30 seconds where the water temperature is maintained at 171°F or above.
(b) The application of sanitizing chemicals by immersion, manual swabbing, or brushing, using one of the following solutions:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with a solution of ozone that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations and that is generated by a device located onsite at the food facility that meets all of the requirements of 114099.6.
(c) Other methods approved by the enforcement agency.
(2) Mechanical machine warewashing shall be accomplished by using an approved machine installed and operated in accordance with the manufacturer's specifications. Soiled items to be cleaned in a warewashing machine shall be loaded in racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray during all cycles and allows the items to drain. Mechanical sanitization shall be accomplished in the final sanitizing rinse by one of the following:
(a) By being cycled through equipment achieving a utensil surface temperature of 160°F or above.
(b) The mechanical application of sanitizing chemicals by pressure spraying methods using one of the following:
(1) Contact with a solution of 50 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with both the sanitizer manufacturers use directions and the machine manufacturer's specifications.
Provide testing equipment and materials to adequately measure the applicable sanitization method.
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1) 3-COMPARTMENT SINK: All three drain valves have been removed and there were no drain plugs to properly wash, rinse, and sanitize dishes. Provide three drain plugs.
2) 3-COMPARTMENT SINK: The middle and right side drain pipes were leaking water underneath the sink. Repair.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 2-05-2021 |
All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182)
| 1.00 |
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.
Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
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1) 1-DOOR KAIRAK REFRIGERATOR: Repair the gray gasket seal around the door so cold air is not escaping from inside the unit.
2) NEAR THE AUTOMATIC DISHWASHER (GREEN SHELF STORING CLEAN METAL AND PLASTIC TRAYS): Two of the metal shelf legs were heavily corroded/rusted. Replace.
3) WALK-IN REFRIGERATOR: One section of the interior metal coving strip (across the entrance door) near the floor/wall juncture was heavily corroded and another previously corroded section on the same side was repaired with silicone caulking. The silicone caulking repair created bumpy surfaces and the coved base disappeared. Replace both deteriorated strips with similar metal strips inside the walk-in refrigerator (rubber topset is not allowed, coved base is still required, no 90 degree corner finish).
4) WALK-IN REFRIGERATOR: Several green shelves used for storing food containers had deteriorated shelf legs with peeling paint and rust. Some shelves were rusted as well. Replace.
5) 2-DOOR DELFIELD 6000XL FREEZER: Food debris/residue accumulation on the exterior areas between the doors and bottom door gasket. Clean.
6) ROLLING METAL CART STORING SHEET TRAYS (NEXT TO THE DELFIELD 6000XL FREEZER): Food debris accumulation on the racks. Clean.
7) DEEP FRYERS: Heavy, thick, and dark grease accumulation on the wheels. Deep cleaning required.
8) 1-DOOR DELFIELD PREP REFRIGERATOR (NEXT TO THE DEEP FRYERS): Remove the dark gray adhesive shipping tape on the top and side of the unit.
9) 4-DRAWER REFRIGERATOR: Dried food debris and mold accumulation on the areas between the drawers and on the bottom shelves towards the back. Deep cleaning required.
10) 2-DRAWER REFRIGERATOR (UNDER THE VULCAN GRIDDLE): Dried food debris accumulation on the areas between the drawers and on the bottom shelves towards the back. Deep cleaning required.
11) 2-DRAWER REFRIGERATOR (UNDER THE VULCAN GRIDDLE): Remove the blue tape used to cover the sharp edges of the broken handle and properly repair this area.
12) 2-DRAWER DELFIELD REFRIGERATOR: Dried food debris accumulation on the areas between the drawers, the bottom drawer, and bottom drawer tracks. Deep cleaning required.
13) CONVEYOR BELT OVEN: Heavy grease accumulation near the fire suppression nozzles. Deep cleaning required.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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| 2-05-2021 |
All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5)
| 1.00 |
Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.
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ICE CREAM DIPPER WELL: There were two ice cream scoops with ice cream residue stored in the dipper well and the water was turned off. During hours of operation, as long as the scoops are reused, the water shall be turned on with running water of sufficient velocity to flush particulates to the drain.
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0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
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