BALDYS BBQ (HWY 20)
Score Overview
| Inspection Date | Score |
|---|---|
| 02/06/2013 | 72 |
| 08/20/2012 | 74 |
| 03/09/2011 | 93 |
Note: Past inspections may reflect results from other businesses that formerly operated in the current business's physical location.
Location Details
2670 NE HWY 20 STE 720
BEND, OR 97701
(541) 388-4227
Inspection Reports
The most recent inspection details are displayed by default. If you wish to view the details of past inspections click the appropriate date tab.
- 03/05/2013
- 02/20/2013
- 02/06/2013
- 09/06/2012
- 08/20/2012
- 03/09/2011
- 09/28/2010
- 09/16/2010
- 01/06/2010
- 06/17/2009
No information is available for this inspection date.
Reinspection Summary
| Inspection Date | Inspection Type | Priority Violations | Priority Foundation Violations | Core Violations |
|---|---|---|---|---|
| 02/20/2013 | REINSP | 3 | 0 | 0 |
- Priority means a violation that has a direct connection to preventing foodborne illness.
- Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
- Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.
Violation Details
| Food Code Reference | Points | Violation & Comments |
|---|---|---|
| 3-302.11(A)(1,2) | 5 | PRIORITY VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically: ON COOK LINE,PANS OF MANGO AND CREAM SALSAS ARE NEXT TO RAW HALIBUT. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. REPEAT VIOLATION. CORRECTED BY MOVING READY TO EAT FOODS ABOVE RAW FISH. |
| 3-501.14 | 5 | PRIORITY VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically: SEVERAL RACKS OF RIBS ARE STACKED ON TOP OF EACH OTHER IN WALK-IN. MIDDLE RACKS ARE 59F. PULLED FROM SMOKER SEVERAL HOURS EARLIER. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be cooled: 1) from 135°F to 70°F within two hours; and 2) from 70°F to 41°F or less, within four hours. Potentially hazardous food received at a temperature above 41°F shall be cooled to those temperatures within four hours. REPEAT VIOLATION. CORRECTED - COOLED IN SINGLE LAYER ON SHEET PANS. |
| 3-501.16 | 5 | PRIORITY VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: 3 PANS OF DICED POTATOES ARE 111-122F IN UPPER LEVEL OF ALTO-SHAM OVEN. BEEN THERE FOR 3-4 HRS. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. REPEAT VIOLATION. CORRECTED BY DISCARDING THE POTATOES. |
| 99K | 0 | INFORMATIONAL *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in restaurant closure in compliance with OAR 333-157-0030. |
| 99Z | 0 | INFORMATIONAL Notes/Recommendations: A RISK CONTROL PLAN IS REQUIRED FOR THIS FACILITY DUE TO THE REPEAT VIOLATIONS. PLAN DUE BY 2/22/13 5 PM. FACILITY WILL BE CLOSED IF ABOVE REPEAT VIOLATIONS ARE OBSERVED UPON REINSPECTION. |
Inspection Summary
| Inspection Date | Inspection Type | Priority Violations | Priority Foundation Violations | Core Violations | Total Score |
|---|---|---|---|---|---|
| 02/06/2013 | SEMI-ANNUAL | 5 | 1 | 4 | 72 |
- Priority means a violation that has a direct connection to preventing foodborne illness.
- Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
- Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.
Violation Details
| Food Code Reference | Points | Violation & Comments |
|---|---|---|
| 3-302.11(A)(1,2) | 5 | PRIORITY VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically: UNCOOKED CHICKEN STRIPS IN BUS TUB WITH SWEET POTATOE FRIES, FRIED OKRA. ALSO, COOKED PRIME RIB IS IN PAN NEXT TO PANS OF RAW MEAT AT COOK LINE DRAWERS. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. CORRECTED - MOVED READY TO EAT FOODS AWAY FROM RAW MEATS/CHICKEN. PLEASE MONITOR THIS DAILY. |
| 3-501.13 | 0 | CORE VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically: BOX OF FROZED CHICKEN IS THAWING ON FLOOR. REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less; 2) completely submerged under running water at a temperature of 70°F or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F, or for a period of time that does not allow raw animal food to be above 41°F for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process. CORRECTED - PUT IN WALK -IN FRIG TO THAW. DO NOT PUT FOOD ON FLOOR UNLESS ON A PALLET AND NEVER THAW FOOD UNLESS USING APPROVED METHODS. |
| 3-501.14 | 5 | PRIORITY VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically: COVERED PANS OF SAUSAGE GRAVY (85-93F), RANCHERO GRAVY(80 - 85F), AND SALSA VERDE (60 - 66F) ARE TOO WARM AFTER 3.5 HRS COOLING IN WALK-IN FRIG. THEY WERE STACKED ON TOP OF EACH OTHER. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be cooled: 1) from 135°F to 70°F within two hours; and 2) from 70°F to 41°F or less, within four hours. Potentially hazardous food received at a temperature above 41°F shall be cooled to those temperatures within four hours. DO NOT STACK HOT OR WARM FOODS LIKE THIS. CORRECTED - DISCARDED. |
| 3-501.16 | 5 | PRIORITY VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: PULLED PORK IS 105-111F IN PAN IN ALTO-SHAM OVEN. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. BEEN THERE 20 MINS, COOKED/HEATED FOR 2-3 HRS IN SMOKER BEFORE BEING PUT IN OVEN. REHEATED TO 165F. |
| 3-501.17 | 3 | PRIORITY FOUNDATION VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: OTHER RIBS UNDATED, PANS OF MASHED POTATOES HAVE 1/22 AND 1/28 DATES. OWNER SAYS THESE DATES ARE INACCURATE, NOTES THAT EMPLOYEES ARE NOT SWITCHING DATES ON PANS AFTER WASHED. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. PERSON IN CHARGE MUST CHECK THESE DATES TO VERIFY FOOD FRESHNESS. |
| 3-501.18(A) | 5 | PRIORITY VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically: PANS OF REFRIED BEANS ARE DATED 1/29. COOKED RIBS DATED 1/28 AND 1/30. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F or less or is not properly date-marked. DISCARDED. |
| 4-501.114(A) | 5 | PRIORITY VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: NO CHLORINE AT BAR DISHWASHER UPON FINAL RINSE. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule. CORRECTED - SANITIZER BOTTLE WAS EMPTY. PLEASE CHECK THIS DAILY TO ENSURE 50-100 PPM CHLORINE AFTER CYCLE IS DONE. |
| 4-602.13 | 0 | CORE VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically: WIRE RACKS ARE DIRTY IN FRIG, POWDERED SUGAR CONTAINER IS DIRTY AND UNLABELED. OUTSIDE FREEZER DOORS ARE DIRTY. REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CLEAN. |
| 5-501.115 | 0 | CORE VIOLATION OF SECTION 5-501.115 The storage area or enclosure for refuse, recyclables or returnables is not maintained free of unnecessary items, specifically: OUTSIDE AREA BY SMOKER HAS BAG OF LEAKING GARBAGE LEAKING ON GROUND, MOP BUCKET, KEGS, CO2 CONTAINERS, BUCKET OF FAT,, DIRTY SURFACE (GREASY). REQUIRED CORRECTION: A storage area or enclosure for refuse, recyclables or returnables shall be maintained clean and free of unnecessary items and litter. THIS AREA NEEDS TO BE WELL KEPT AND CLEAN. OTHERWISE WHEN THE WEATHER HEATS UP, THE FLY PROBLEM AND ODOR AND VERMIN WILL BE 10 FOLD WORSE. TAKE STEPS NOW TO GET THIS AREA UNDER CONTROL. |
| 6-501.11 | 0 | CORE VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically: TILES FALLING APART AT MOP SINK AND WALL. REQUIRED CORRECTION: Physical facilities shall be maintained in good repair. RE-SEAL |
| 88H | 0 | INFORMATIONAL *New Rule - Effective September 4, 2012* SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible. |
| 99 | 0 | INFORMATIONAL *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days. WILL RE-TURN TO RE-CHECK PRIORITY AND PRIORITY FOUNDATION VIOLATIONS. |
| 99Z | 0 | INFORMATIONAL Notes/Recommendations: GAVE OWNER NEW FOOD CODE CHANGES, EXAMPLE OF CHECKLIST, NEW EMPLOYEE HEALTH ILLNESS POLICY, ALLERGEN POSTER. |
Reinspection Summary
| Inspection Date | Inspection Type | Priority Violations | Priority Foundation Violations | Core Violations |
|---|---|---|---|---|
| 09/06/2012 | REINSP | 0 | 1 | 0 |
- Priority means a violation that has a direct connection to preventing foodborne illness.
- Priority Foundation means a violation that requires specific actions, equipment, or procedures by management to attain control of risk factors that contribute to foodborne illness. (For example: personnel training, equipment, documentation, record keeping, and labeling.)
- Core includes a violation usually related to general sanitation, operational controls, sanitation standard operating procedures (SSOP), facilities or structures, equipment design, or general maintenance.
Violation Details
| Food Code Reference | Points | Violation & Comments |
|---|---|---|
| 0 | CRITICAL ITEMS CORRECTED All critical violations have been corrected. SEE REPORT HAND-WRITTEN IN FILE. |
Inspection Summary
| Inspection Date | Inspection Type | Critical Violations | Non-Critical Violations | Total Score |
|---|---|---|---|---|
| 08/20/2012 | SEMI-ANNUAL | 5 | 5 | 74 |
Violation Details
| Food Code Reference | Points | Violation & Comments |
|---|---|---|
| 0 | *CRITICAL ITEMS* All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days. I WILL RECHECK ALL NOTED ITEMS IN 2 WEEKS OR LESS. CORRECTIVE ACTIONS: OUTSIDE AREA USED FOR EQUIPMENT STORAGE, FOOD PREP, LINENS, BOXES, GREASE SPILLS IS ALL ATTRACTING FLIES AND THESE ACTIVITIES OUTSIDE ARE NOT ALLOWED. | |
| 2-301.14 | 5 | CRITICAL VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically: DISHWASHER DOES NOT DRY HANDS AFTER WASHING, THEN TOUCHES CLEAN PLATES. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands. |
| 3-302.11 | 4 | CRITICAL Violation = 07A VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically: RAW HAMBURGER IS NEXT TO AND ABOVE READY-TO-EAT(RTE) FOODS. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage. |
| 3-305.11 | 2 | Violation = 08H VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically: BAG OF POTATOES ON VERY DIRTY FLOOR. BOXES OF FOOD ON WALK-IN FLOOR. REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor. |
| 3-501.16 | 5 | CRITICAL Violation = 03G VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: 48F MILK IN SMALL FRIG. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less. CORRECTIVE ACTIONS: DISCARD. MUST BE 41F OR LESS. |
| 4-204.112 | 1 | Violation = 05D VIOLATION OF SECTION 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically: SAME SMALL FRIG HAS NO THERMOMETER. REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units. CORRECTIVE ACTIONS: PROVIDE AND MONITOR TEMPS. |
| 4-602.13 | 1 | Violation = 23B VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically: BACK DOOR IS GREASY, DIRTY. REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CORRECTIVE ACTIONS: CLEAN. |
| 5-204.11 | 0 | CRITICAL Violation = 31C VIOLATION OF SECTION 5-204.11 *CRITICAL* Handwashing facilities are not conveniently located in the food preparation area or provided in or adjacent to toilet rooms, specifically: NO HANDWASH SINK AT SMOKER FOOD PREP COUNTER OUTSIDE: FOOD PREP HAPPENING OUTSIDE MUST STOP NOW. THE ONLY THING OUTSIDE SHOULD BE THE SMOKER, NOT MOP BUCKET, FREEZER, KEGS, C02 CAN, GREASY DIRT, SIDEWALK, LINEN BASKET, TUB. REQUIRED CORRECTION: CORRECT IMMEDIATELY. A handwashing facility shall be located to allow convenient use by employees in the food preparation, food dispensing and warewashing areas and in or adjacent to toilet rooms. |
| 5-205.11 | 4 | CRITICAL Violation = 31D VIOLATION OF SECTION 5-205.11 *CRITICAL* A handwashing facility is not accessible for employee use at all times, specifically: A HANDWASH SINK IS BLOCKED. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use. |
| 6-501.111A | 4 | Violation = 42G VIOLATION OF SECTION 6-501.111A Control measures to minimize the presence of rodents or insects are not provided, specifically: MANY FLIES PRESENT IN KITCHEN. REQUIRED CORRECTION: The presence of insects, rodents, and other pests shall be controlled to minimize their presence by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, and eliminating harborage conditions. CORRECTIVE ACTIONS: THE FLY PROBLEM IN KITCHEN, ESPECIALLY BACK POP VALVES, DISHPIT, OUTSIDE IS VERY BAD. FLIES CAN GET IN THE FOOD, CAUSE DISEASE, AND LAY MAGGOTS IN THE FOOD. |
No information is available for this inspection date.
Reinspection Summary
| Inspection Date | Inspection Type | Critical Violations | Non-Critical Violations |
|---|---|---|---|
| 09/28/2010 | REINSP | 0 | 1 |
Violation Details
| Food Code Reference | Points | Violation & Comments |
|---|---|---|
| 0 | CRITICAL ITEMS CORRECTED All critical violations have been corrected. CORRECTIVE ACTIONS: ALL CRITICAL VIOLATIONS HAVE BEEN CORRECTED. |
Inspection Summary
| Inspection Date | Inspection Type | Critical Violations | Non-Critical Violations | Total Score |
|---|---|---|---|---|
| 09/16/2010 | SEMI-ANNUAL | 2 | 1 | 93 |
Violation Details
| Food Code Reference | Points | Violation & Comments |
|---|---|---|
| 3-501.16 | 5 | CRITICAL Violation = 03G VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: TOFU AT WAIT STATION IS 57 F N A BOWL SITTING ON ICE. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less. CORRECTIVE ACTIONS: CORRECTED DURING INSPECTION. TOFU DISCARDED. BE SURE THAT ICE LEVEL IS UP TO TOP OF PRODUCT LEVEL IN THE FUTURE. |
| 3-501.19 | 0 | CRITICAL Violation = 03J VIOLATION OF SECTION 3-501.19 *CRITICAL* Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically: SUSHI RICE THAT IS USING TIME IN LIEU OF TEMPERATURE CONTROL HAS NO TIME MARKING ON IT. REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded, and written procedures must be maintained in the establishment and made available to the regulatory authority. CORRECTIVE ACTIONS: CORRECTED DURING INSPECTION. RICE DISCARDED AND NEW BATCH MARKED WITH THE TIME IT WAS REMOVED FROM TEMPERATURE CONTROL. |
| 6-501.18 | 2 | Violation = 32I VIOLATION OF SECTION 6-501.18 Handwashing facilities are not kept clean, or are not properly maintained or used, specifically: HANDSINK IN KITCHEN IS LACKING A HOT WATER KNOB. REQUIRED CORRECTION: Handwashing facilities shall be kept clean and be properly maintained and used. CORRECTIVE ACTIONS: REPAIR. |
Inspection Summary
| Inspection Date | Inspection Type | Critical Violations | Non-Critical Violations | Total Score |
|---|---|---|---|---|
| 01/06/2010 | SEMI-ANNUAL | 0 | 5 | 95 |
Violation Details
| Food Code Reference | Points | Violation & Comments |
|---|---|---|
| 3-304.12 | 1 | Violation = 10A VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically: Plastic cup used to scoop flour in dry storage. REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required. CORRECTIVE ACTIONS: Provide a scoop with a handle and store so handle is kept out of product. |
| 4-204.112 | 1 | Violation = 05D VIOLATION OF SECTION 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically: Freezer in dry storage room that is used for parisite destruction is lacking a thermometer. REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units. CORRECTIVE ACTIONS: Provided during inspection. |
| 4-302.12 | 0 | Violation = 05E VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically: Sushi bar lacking metal stem thermometer. REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220 degrees F shall be provided to take internal food temperatures. |
| 4-501.11 | 1 | Violation = 15K VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically: Glass front sushi refirgerator at end of sushi bar is missing a door handle and doors do not close properly. REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition. CORRECTIVE ACTIONS: Repair. |
| 4-601.11 | 2 | Violation = 23A VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically: Floor and walls around mop sink are soiled/moldy. Floor drain under prep table in kitchen is soiled and has a build-up of food debris. Floor under dry storage racks is soiled. REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
Inspection Summary
| Inspection Date | Inspection Type | Critical Violations | Non-Critical Violations | Total Score |
|---|---|---|---|---|
| 06/17/2009 | SEMI-ANNUAL | 2 | 0 | 90 |
Violation Details
| Food Code Reference | Points | Violation & Comments |
|---|---|---|
| 2-301.14 | 5 | CRITICAL VIOLATION OF SECTION 2-301.14 *CRITICAL* Food employees are not washing their hands as often as necessary, specifically: Employee handled raw shrimp and soiled dishes and than went back to food prep. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; or 11) after engaging in other activities that contaminate the hands. CORRECTIVE ACTIONS: Corrected during inspection. Employee washed hands after violation was noted. Went over the need to wash with soap and water for a minimum of 15 seconds. |
| 3-501.16 | 5 | CRITICAL Violation = 03G VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Miso soup is 130 F in warmer, refrigerator in dry storage room has an air temperature of 50 F. Door had been left open by accident. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less. CORRECTIVE ACTIONS: Corrected during inspection. Miso reheated to 165 F, refrigerator was turned down and door closed. Temperature was 44 F in refrigerator by the time inspection was over. Monitor and varify that product in refrigerator is 41 F or less within an hour. |