Alex Kabob's House, 13360 Eureka Rd, Southgate, MI 48195 - inspection findings and violations

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Business Info

Restaurant name: ALEX KABOB'S HOUSE
Address: 13360 Eureka Rd, Southgate, MI 48195
Permit #: 046953
Non-smoking facility: Yes
Last inspection: 12/19/2014
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Inspection findings

Inspection date

Type
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    IN THE WALK-IN COOLER, RAW SHISH KABOB MEAT WAS 35 F AND CUT TOMATOES WERE 36 F. VIOLATION CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
  • Critical: Toilet Tissue, Availability
    Comment:
    THERE IS NOW A SUPPLY OF TOILET PAPER IN THE WOMEN'S REST ROOM. VIOLATION CORRECTED.
    General violation description:
    6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
  • Equipment, Food-Contact Surfac
    Comment:
    THE HANDLES AND INSIDE OF THE REACH-IN FREEZER HAVE BEEN CLEANED. THE ONE REACH-IN COOLER DOOR HANDLE HAS ALSO BEEN CLEANED. HOWEVER, SOME OTHER SURFACES REMAIN SOILED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Nonfood-Contact Surfaces
    Comment:
    THE VENT HOOD FILTERS HAVE BEEN CLEANED OF RESIDUE. VIOLATION CORRECTED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 12/19/2014Follow-up
  • Critical: Backflow Prevention Device, Wh
    Comment:
    THE SPRAYER NOZZLE AT THE THREE COMPARTMENT SINK WAS HANGING BELOW THE FLOOD RIM OF THE SINK BASIN. RETRACTOR SPRING WAS RE-ATTACHED TO SHELF ABOVE SINK SO THAT SPRAYER HANGS ABOVE RIM. ITEM CORRECTED AT TIME OF INSPECTION.
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Hand Drying Provision
    Locations:
    at the Hand wash sink(s), at the Hand wash sink(s)
    Comment:
    THE AUTOMATIC PAPER TOWEL DISPENSER AT THE HAND WASH SINK NEAR THE THREE COMPARTMENT SINK WAS NOT DISPENSING PAPER TOWEL. UNIT WAS OPENED AND FRESH TOWEL ROLL INSTALLED. ITEM CORRECTED AT TIME OF INSPECTION.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Potentially Hazardous Food (Ti
    Locations:
    in the Walk-in cooler
    Comment:
    TAHINI SAUCE IN WALK-IN COOLER WAS 44 F. SERVICE OR ADJUST COOLER UNIT SO THAT ALL FOOD ITEMS IN IT ARE 41 OR COLDER. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY CORRECTION OF THIS VIOLATION.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
  • Critical: Toilet Tissue, Availability
    Items:
    Toilet paper
    Locations:
    in the women's restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE TOILET PAPER IN WOMEN'S REST ROOM. THIS WILL BE CHECKED DURING THE RE-VISIT THAT WILL OCCUR IN ABOUT 10 DAYS.,
    General violation description:
    6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
  • Equipment, Food-Contact Surfac
    Comment:
    HANDLES OF REACH-IN COOLERS AND THE INSIDE OF THE REACH-IN FREEZER ARE UNCLEAN. CLEAN ALL SURFACES OF FOOD EQUIPMENT.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Nonfood-Contact Surfaces
    Locations:
    in the Ventilation hood canopy
    Comment:
    THE VENT FILTERS ARE SOILED. CLEAN THEM OF RESIDUE.,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Wiping Cloths, Use Limitation
    Locations:
    in the wiping cloth container
    Comment:
    SOME WET WIPING CLOTHS WERE NOT STORED PROPERLY. CLOTHS WERE RELOCATED TO AN EXISTING BUCKET THAT WAS FILLED WITH MORE CHLORINE SANITIZER SOLUTION AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 12/08/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    Cookline Hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THERE ARE NO PAPER TOWELS AT HANDSINK. ALL SINKS SHALL BE STOCKED WITH DRYING PROVISIONS. STOCK PAPER TOWEL DISPENSER IMMEDIATELY.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    Cookline Hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO HANDSOAP AT HANDSINK. ALL HANDSINKS SHALL HAVE HANDSOAP. REFILL SOAP AT HANDSINK IMMEDIATELY.
    General violation description:
    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.(Pf)
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Cookline
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    FOOD HANDLER TOUCHING READY TO EAT FOODS WITH BARE HAND. ALL FOODS SHALL BE HANDLED WITH GLOVES ETC. CORRECT IMMEDIATELY., CORRECTED TODAY BY EMPLOYEE WEARING GLOVES WHILE HANDLING FOODS.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    KITCHEN WALLS AND FLOORS ARE UNCLEAN. ALL WALLS AND FLOORS SHALL BE MAINTAINED IN CLEAN CONDITION. INCREASE CLEANING FREQUENCY OF FACILITY/CLEAN DAILY.
    General violation description:
    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.
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s) at prep cooler
    Locations:
    Cookline counter(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding end cap(s)
    Locations:
    ceiling light shield (s)
    Problems:
    Not provided In prep area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    Cookline Hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THERE ARE NO PAPER TOWELS AT HANDSINK. ALL SINKS SHALL BE STOCKED WITH DRYING PROVISIONS. STOCK PAPER TOWEL DISPENSER IMMEDIATELY.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    Cookline Hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO HANDSOAP AT HANDSINK. ALL HANDSINKS SHALL HAVE HANDSOAP. REFILL SOAP AT HANDSINK IMMEDIATELY.
    General violation description:
    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.(Pf)
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Cookline
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    FOOD HANDLER TOUCHING READY TO EAT FOODS WITH BARE HAND. ALL FOODS SHALL BE HANDLED WITH GLOVES ETC. CORRECT IMMEDIATELY., CORRECTED TODAY BY EMPLOYEE WEARING GLOVES WHILE HANDLING FOODS.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    KITCHEN WALLS AND FLOORS ARE UNCLEAN. ALL WALLS AND FLOORS SHALL BE MAINTAINED IN CLEAN CONDITION. INCREASE CLEANING FREQUENCY OF FACILITY/CLEAN DAILY.
    General violation description:
    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.
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s) at prep cooler
    Locations:
    Cookline counter(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding end cap(s)
    Locations:
    ceiling light shield (s)
    Problems:
    Not provided In prep area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
 06/04/2014Routine
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on Mop sink with hose
    Corrections:
    Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
    Comment:
    SPRAY NOZZLE SHUT OFF VALVE LEFT ON THE END OF THE HOSE WHEN NOT IN USE. TO PROTECT THE BACK FLOW PREVENTION DEVICE THE SPRAY NOZZLE MUST BE REMOVED AFTER EACH USE. REMOVE THE SPRAY NOZZLE AFTER EACH USE. CORRECTED AT TIME OF INSPECTION BY REMOVING THE SPRAY NOZZLE SHUT OFF VALVE.
    General violation description:
    5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on Mop sink with hose
    Corrections:
    Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
    Comment:
    SPRAY NOZZLE SHUT OFF VALVE LEFT ON THE END OF THE HOSE WHEN NOT IN USE. TO PROTECT THE BACK FLOW PREVENTION DEVICE THE SPRAY NOZZLE MUST BE REMOVED AFTER EACH USE. REMOVE THE SPRAY NOZZLE AFTER EACH USE. CORRECTED AT TIME OF INSPECTION BY REMOVING THE SPRAY NOZZLE SHUT OFF VALVE.
    General violation description:
    5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    DOOR GASKETS ON THE COOK LINE PREP COOLER ARE CRACKED/SPLIT. THE CENTER DOOR OF THE COOLER IS LOOSE AND DOES NOT CLOSE WITHOUT MANIPULATION. KEEP EQUIPMENT IN GOOD REPAIR.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    DOOR GASKETS ON THE COOK LINE PREP COOLER ARE CRACKED/SPLIT. THE CENTER DOOR OF THE COOLER IS LOOSE AND DOES NOT CLOSE WITHOUT MANIPULATION. KEEP EQUIPMENT IN GOOD REPAIR.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN AREA. STORE WIPING CLOTHS IN THE SANITIZER SOLUTION BETWEEN EACH USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN AREA. STORE WIPING CLOTHS IN THE SANITIZER SOLUTION BETWEEN EACH USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 12/05/2013Routine
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system intake air ducts
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    HOOD VENT FILTERS ABOVE THE FRYERS AND GRILL OBSERVED TO BE SOILED WITH GREASE ACCUMULATION.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system intake air ducts
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    HOOD VENT FILTERS ABOVE THE FRYERS AND GRILL OBSERVED TO BE SOILED WITH GREASE ACCUMULATION.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Frozen Food
    Items:
    Frozen food item(s)
    Problems:
    Not frozen solid
    Corrections:
    Maintain frozen.
    Comment:
    OBSERVED SEVERAL FOODS IN THE DOOR OF THE REACH-IN FREEZER TO BE THAWED. THE DOOR OF THE FREEZER WAS LEFT AJAR.
    General violation description:
    3-501.11 - Stored frozen FOODS shall be maintained frozen.
  • Frozen Food
    Items:
    Frozen food item(s)
    Problems:
    Not frozen solid
    Corrections:
    Maintain frozen.
    Comment:
    OBSERVED SEVERAL FOODS IN THE DOOR OF THE REACH-IN FREEZER TO BE THAWED. THE DOOR OF THE FREEZER WAS LEFT AJAR.
    General violation description:
    3-501.11 - Stored frozen FOODS shall be maintained frozen.
  • Intensity
    Items:
    Lighting intensity at work levels
    Locations:
    walk-in cooler(s)
    Problems:
    Less than 1 inch
    Corrections:
    provide
    Comment:
    THE FAR END OF THE WALK-IN COOLER IS NOT ILLUMINATED BY THE LIGHT IN THE COOLER. THE LIGHT SHIELD IS FROSTED GLASS AND DIMS THE LIGHT SIGNIFICANTLY.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Intensity
    Items:
    Lighting intensity at work levels
    Locations:
    walk-in cooler(s)
    Problems:
    Less than 1 inch
    Corrections:
    provide
    Comment:
    THE FAR END OF THE WALK-IN COOLER IS NOT ILLUMINATED BY THE LIGHT IN THE COOLER. THE LIGHT SHIELD IS FROSTED GLASS AND DIMS THE LIGHT SIGNIFICANTLY.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Kitchenware and Tableware
    Items:
    Utensil(s) single-service
    Problems:
    Stored jumbled
    Corrections:
    Store with handles extended.
    Comment:
    PLASTIC FORKS AND SPOONS STORED JUMBLED, THE MOUTH PORTIONS OF THE UTENSILS ARE NOT PROTECTED FROM HAND CONTACT.
    General violation description:
    4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
  • Kitchenware and Tableware
    Items:
    Utensil(s) single-service
    Problems:
    Stored jumbled
    Corrections:
    Store with handles extended.
    Comment:
    PLASTIC FORKS AND SPOONS STORED JUMBLED, THE MOUTH PORTIONS OF THE UTENSILS ARE NOT PROTECTED FROM HAND CONTACT.
    General violation description:
    4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s) shelving
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    UTENSIL HOOKS MADE FROM SCREWS IN BARE WOOD ARE HUNG ON THE WALL ABOVE THE 3-COMPARTMENT SINK. EQUIPMENT MUST BE SMOOTH AND EASILY CLEANABLE. BARE WOOD MUST BE SEALED.
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s) shelving
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    UTENSIL HOOKS MADE FROM SCREWS IN BARE WOOD ARE HUNG ON THE WALL ABOVE THE 3-COMPARTMENT SINK. EQUIPMENT MUST BE SMOOTH AND EASILY CLEANABLE. BARE WOOD MUST BE SEALED.
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
 06/26/2013Routine
  • Critical: Cooling
    Comment:
    OBSERVED CHICK PEAS COOLING CORRECTLY. CORRECTED
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED SALADS ON COUNTER TIME MARKED FOR 4 HOURS. CORRECTED
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
  • Critical: Sanitizing Solutions, Testing
    Comment:
    OBSERVED CHLORINE TEST STRIPS. CORRECTED
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: System Maintained in Good Repa
    Comment:
    OBSERVED NEW AVB ON MOP SINK AND NO LEAK. CORRECTED
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • In-Use Utensils, Between-Use S
    Comment:
    SCOOPS WITH HANDLES USED IN FOOD BINS. CORRECTED
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Outer Openings, Protected
    Comment:
    OBSERVED BACK DOOR TIGHT SEALING. CORRECTED
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
 12/20/2012Follow-up
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    OBSERVED 2 CHICK PEA AT 45- 53 DEGREES MADE YESTERDAY IN LARGE BUS TUB CONTAINERS. FOOD MUST BE COOLED FROM 135 DEGREES TO 70 DEGREES IN 2 HOURS AND FROM 70 DEGREES TO 41 DEGREES OR LESS IN 4 MORE HOURS. USE SHALLOW PANS OR ICE BATHS TO COOL ITEMS. DISCARD CHICK PEAS . CORRECT IMMEDIATELY,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED FATTOSH AND TABBOULI SALAD IN TWO CONTAINERS AT 55 DEGREES. CUT LEAFY GREENS MUST BE HELD AT 41 DEGREES OR LESS AT ALL TIMES. USE ICE BATHS OR KEEP IN COOLER AFTER PREPARATION. POTENTIALLY HAZARDOUS FOODS MUST BE HELP AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
  • Critical: Restriction
    Items:
    Unnecessary toxic items
    Problems:
    Present in facility
    Corrections:
    Remove from facility/premises.
    Comment:
    SURE SHOT AND RAID PEST SPRAYS IN ESTABLISHMENT. ONLY COMMERCIAL PEST SPRAYS ARE ALLOWED IN ESTABLISHMENT. OBTAIN COMMERCIAL PEST SPRAYS THAT ARE APPROVED TO BE USED IN FOOD ESTABLISHMENT OR WORK WITH A PEST CONTROL PROVIDER FOR PEST MANAGEMENT. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY DISCARDING UNAPPROVED PEST SPRAYS. CORRECTED
    General violation description:
    7-202.11 - (A) 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 ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED TEST STRIPS NOT WORKING AND GIVING FALSE READING AS THEY ARE WET. PROVIDE NEW CHLORINE TEST STRIPS THAT ARE NOT WET OR GIVE FALSE READINGS. CORRECT IMMEDIATELY,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system water line(s) cold
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    OBSERVED MAJOR LEAK ON VACUUM BREAKER AT MOP SINK. WATER SHOOTS OUT OF VACUUM BREAKER. PLUMBING SYSTEM MUST BE MAINTAINED AND VACUUM BREAKERS MUST BE IN GOOD WORKING ORDER. FIX LEAK AND MAKE SURE VACUUM BREAKER IS WORKING ON SINK. CORRECT IMMEDIATELY,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    kitchen UTENSIL(S)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    OBSERVED SCOOP HANDLES CONTACTING FOOD OR BOWLS/CUPS WITHOUT HANDLES USED AS SCOOPS IN THE FOLLOWING FOODS: -RICE -CHICK PEAS -SUGAR -SALT -LENTILS TO PREVENT HAND CONTACT WITH FOOD, SCOOPS MUST HAVE A HANDLE AND THE HANDLE MUST NOT CONTACT THE FOOD WHEN STORED. ,
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    A. OBSERVED EXCESS GREASE ABOVE FILTERS ON GRILL AREA. KEEP THIS AREA CLEAN. IF NOT ALREADY DONE SO AREA BEHIND FILTERS AND UP CHUTE MUST BE CLEANED ROUTINELY TO AVOID GREASE BUILD- UP. B. OBSERVED EXCESS GREASE ON MICROWAVE DOOR AND EXCESS FOOD DEBRIS ON TOP OF 1 DOOR FREEZER. CLEAN THIS AREA CLEAN. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    OBSERVED BACK DOOR NOT TIGHT SEALING. PROVIDE WEATHER STRIP OR FIX BACK DOOR TO MAKE TIGHT SEALING. OUTER OPENINGS MUST BE PROTECTED. CORRECT IMMEDIATELY,
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
 12/10/2012Routine
  • Critical: Hot and cold holding
    Comment:
    HUMUS, GARLIC/OIL PASTE ALL TESTED 41 F AND LOWER IN THE UPPER SECTION AND WATER-BATHED THERMOMETER READ 35 F IN LOWER SECTION
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
 07/03/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    INSIDE OF COOLER IS CLEAN
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Comment:
    A) DICED TOMATOES STORED (DEEPER) IN ICE BATH TESTED 41 F B) SHWARMA BEEF IN BOTTOM OF COOLER TESTED 45 -47 F, HUMMOUS AND GARLIC SAUCE TESTED 43 - 45 F IN THE UPPER SECTION TODAY, ALL PHF'S IN THE UPPER SECTION AND MOVED TO THE WESTERN SIDE WHERE THEY CAN ALL FIT UNDER ONE LID AND BE CLOSED WHEN NOT BUSY...AND SERVICE TECH WAS CALLED ***PLEASE CORRECT NO LATER THAN JULY 20, 2012 OR OFFICE CONSULTATION WILL BE SCHEDULED WHICH COULD IN CUR $200 COST***,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
 06/29/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Locations:
    cooler(s) NONFOOD CONTACT SURFACES
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    PLEASE THOROUGHLY CLEAN THE FRONT COOLER ON THE INSIDE,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    A) DICED TOMATOES IN ICE BATH NEAR DISHMACHINE TESTED 44 F B) HUMMOUS AND KAFTA TESTED 50 F IN FRONT PREP COOLER PLEASE DIAL DOWN OR HAVE SERVICED IF NECESSARY THE COOLER AND USE ICE BATH WITH ICE ON BOTH SIDES INSTEAD OF JUST ON THE BOTTOM AS DEMONSTRATED TODAY, ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    kitchen NONFOOD CONTACT SURFACES
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    PLEASE PAINT OR REPLACE THE SMALL WOOD SHIM ON THE ARM OF THE SALAD RETARDER NEAR THE DISHMACHINE
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    kitchen UTENSIL(S)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    KNIVES STORED BETWEEN THE RETARDER AND THE TABLE IN SMALL CREVICE PLEASE STORE ON CLEAN, DRY SURFACE BETWEEN USES
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
 06/20/2012Routine Inspection
  • Critical: Food Contact Surfaces and Uten
    Comment:
    LONG BOARD (UP FRONT) AND SQUARE ONE (IN BACK) FOR PREP ARE NEW
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
 01/12/2012Follow-up
  • Critical: Food Contact Surfaces and Uten
    Comment:
    BOARDS FOR REPLACEMENT HAVE NOT ARRIVED YET ***PLEASE CORRECT BY 1/13/12 OR OFFICE CONSULTATION WILL BE SCHEDULED*** O. CONSULT MAY INCUR $135 COST,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Preventing Contamination from
    Comment:
    BOTH KITCHEN PERSONNEL WEARING SURGICAL GLOVES TODAY
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: System Maintained in Good Repa
    Comment:
    SINK DRAINAGE HAS BEEN REPAIRED
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 01/03/2012Follow-up
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Locations:
    Cutting board(s) ACRYLIC CUTTING BOARD(S)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    LARGE SQUARE BOARD IN THE PREP AREA AND THE LONG RECTANGULAR ONE UP FRONT HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Employee(s) BARE HAND CONTACT
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    FOUR GRAPE LEAF ROLLS HANDLED WITH BARE HANDS ALWAYS USE UTENSILS OR GLOVED HAND(S) TO CONTACT READY TO EAT FOOD(S) PLEASE REVIEW PROPER GLOVE(S) USE AS DISCUSSED TODAY WITH ALL STAFF AND BEGIN USING A PROCEDURE THAT WILL ENSURE COMPLIANCE,
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    HANDSINK(S) HANDSINK(S)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    FRONT HANDSINK EXTREMELY SLOW DRAINING AND WOULD HAVE SPILLED OVER DURING COURSE OF ROUTINE HANDWASHING HAD NOT WATER BEEN TURNED OFF PLEASE REPAIR TO FACILITATE FREQUENT HANDWASHING,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    TODAY, A BUCKET WITH OVER 200 PPM CL 2 WAS PRESENT, AND PERSONNEL WERE USING "COMMON" CLOTH TOWELS FOR WIPING HANDS AND UTENSILS PLEASE CONSIDER USE OF SPRAY AND WIPE TWICE METHOD DEMONSTRATED TODAY FOR BOTH FOOD CONTACT SURFACE AREAS THAT ARE USED CONTANTLY DURING BUSINESS HOURS
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 12/14/2011Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Comment:
    CORRECTED: ALL EMPLOYEE BEVERAGES OBSERVED IN CUPS WITH LIDS TODAY.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Comment:
    CORRECTED: ALL POTENTIALLY HAZARDOUS FOODS OBSERVED BELOW 41F IN THE COOK LINE PREP COOLER. COOLER AIR TEMPERATURE OBSERVED AT 38F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
 06/20/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OBSERVED 5 EMPLOYEE BEVERAGES IN UNCOVERED CUPS IN THE KITCHEN. EMPLOYEE BEVERAGES MUST BE STORED IN COVERED CONTAINERS TO PREVENT CONTAMINATION OF FOOD, FOOD ITEMS, AND EMPLOYEES' HANDS. PROVIDE LIDS AND STRAWS FOR THE EMPLOYEE BEVERAGE CUPS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED THE FOLLOWING FOODS HELD AT UNSAFE TEMPERATURES IN THE COOK LINE PREP COOLER: -GRAPE LEAVE ROLLS AT 53-55F -RAW, MARINATED MEAT AT 44-49F -RAW CHICKEN AT 44-47F -CHOPPED TOMATOES AT 44F COOLER AIR TEMPERATURE OBSERVED AT 55F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD FOODS THAT HAVE BEEN ABOVE 41F FOR MORE THAN 4 HOURS OR ANY UNKNOWN AMOUNT OF TIME. MOVE REMAINING FOODS TO THE WALK-IN COOLER THAT IS HOLDING PROPER TEMPERATURE. DO NOT USE THE PREP COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system intake air ducts
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    INCREASE CLEANING FREQUENCY OF HOOD VENT FILTERS AND HOOD VENTILATION HOOD.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Gloves, Use Limitation
    Items:
    Single-use glove(s)
    Problems:
    Washed or rinsed off
    Corrections:
    DO NOT wash or rinse off glove(s), dispose and replace with new glove(s).
    Comment:
    OBSERVED EMPLOYEE RINSING OFF SINGLE-USE GLOVES BETWEEN TASKS. EMPLOYEES MUST REMOVE GLOVES, WASH HANDS, AND PUT ON NEW GLOVES AFTER ANY CONTAMINATION OCCURS AND WHEN CHANGING TASKS. TRAIN STAFF ON PROPER GLOVE USE.
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    OBSERVED SCOOP HANDLES CONTACTING FOOD OR BOWLS/CUPS WITHOUT HANDLES USED AS SCOOPS IN THE FOLLOWING FOODS: -RICE -CHICK PEAS -SUGAR -SALT -LENTILS TO PREVENT HAND CONTACT WITH FOOD, SCOOPS MUST HAVE A HANDLE AND THE HANDLE MUST NOT CONTACT THE FOOD WHEN STORED. PROVIDE SCOOPS WITH HANDLES AND STORE PROPERLY.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE KITCHEN HAND WASH SINKS TO PREVENT CONTAMINATION OF EMPLOYEES' HANDS WHILE WASHING.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Where to Wash
    Items:
    Employee washed/rinsed hands
    Problems:
    In three compartment sink
    Corrections:
    Hands shall be washed in handsink(s) only.
    Comment:
    OBSERVED EMPLOYEE WASHING HANDS AT 3-COMPARTMENT SINK. EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINKS. DO NOT WASH HANDS AT 3-COMPARTMENT SINK.
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    1. OBSERVED WET WIPING CLOTHS STORED ON COUNTERS BETWEEN USES. 2. SANITIZER SOLUTION IN THE WIPING CLOTH BUCKET OBSERVED AT WELL ABOVE 200 PPM CHLORINE. TO PREVENT THE GROWTH OF BACTERIA ON THE WIPING CLOTHS, THE CLOTHS MUST BE STORED IN SANITIZER SOLUTION AT 50-100 PPM CHLORINE BETWEEN EACH USE. STORE WET WIPING CLOTHS IN THE SANITIZER SOLUTION. DILUTE THE SOLUTION TO 50-100 PPM CHLORINE.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 06/09/2011Routine Inspection
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Locations:
    kitchen ACRYLIC CUTTING BOARD(S)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    TWO RECTANGULAR BOARDS WERE FLIPPED OVER PLEASE ONLY USE THE SMOOTH SIDES HENCEFORTH, ONE LONG RECTANGULAR BOARD AND ONE SMALLER RECTANGULAR BOARD HAVE BECOME DEEPLY SCRATCHED ON TOP SIDES ANOTHER SMALLER SQUARE BOARD IS DEEPLY SCRATCHED ON BOTH SIDES PLEASE DISCONTINUE USE OF THE SQUARE ONE OR SAND/PLANE DOWN SMOOTH
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Lighting, Intensity
    Items:
    Lighting intensity
    Locations:
    walk-in cooler(s) LIGHTING
    Problems:
    Less than
    Corrections:
    Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
    Comment:
    BURNED OUT BULB IN WIC PLEASE REINSTALL NEW BULB
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
 12/02/2010Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    a) no tomato storage in unit until able to hold 41 f or lower b) creamer, though non-dairy, tested 41 f
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
 07/13/2010Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    cooler(s) POTENTIALLY HAZARDOUS FOODS (PHF)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    A) SLICED TOMATOES IN SALAD COOLER ABOVE 41 F B) CREAMERS IN "POP" COOLER ABOVE 41 F RISK CONTROL PLAN APPROVED,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) 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 54C (1300F)
 06/30/2010Routine Inspection

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