Ananas Cafe, 6831 Schaefer, Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: ANANAS CAFE
Address: 6831 Schaefer, Dearborn, MI 48126
Permit #: 031603
Non-smoking facility: No
Last inspection: 06/10/2015
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Inspection findings

Inspection date

Type
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly
    Comment:
    OBSERVED COLE SLAW COOLING INSIDE WALK-IN COOLER IN COVERED CONTAINER. THE TEMPERATURE OF THE FOOD WAS 48*F. FOOD SHALL COOL IN OPEN CONTAINER WITHIN 4 HOURS TO ALLOW FOOD TO PROPERLY COOL. PIC REMOVE LID AT INSPECTION. CORRECTED.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    on top reach-in cooler(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED RAW GROUND BEEF ON SERVICE LINE COOLER AT 44.6*F AND LETTUCE INSIDE WALK-IN COOLER AT 44*F. EXCEPT DURING PREPARATION, COOKING,COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD SHALL BE HELD AT 40*F OR LESS FOR COLD HOLDING. PIC DISCARDED LETTUCE AND GROUND BEEF AT INSPECTION. FOLLOW UP 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)
  • Critical: Temperature Measuring Devices,
    Items:
    Thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    FOOD THERMOMETER WAS INACCURATE BY 20 *F. FOOD THERMOMETER ON THE FAHRENHEIT SCALE SHALL BE ACCURATE WITHIN +/- 1 DEGREES. PERSON-IN-CHARGE PROVIDED ACCURATE THERMOMETER AT INSPECTION. CORRECTED.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Floor and Wall Junctures, Cove
    Items:
    Floor(s)
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    OBSERVED FLOOR IN UNISEX BATHROOM WITHOUT COVING TO ALLOW EFFECTIVE CLEANING OF FLOOR. THE FLOORS IN A FOOD ESTABLISHMENT IN WHICH WATER FLUSH CLEANING METHODS ARE USED SHALL BE PROVIDED WITH DRAINS AND BE GRADED TO DRAIN, AND FLOOR AND WALL JUNCTURES SHALL BE COVED AND SEALED. PROVIDE COVING ALONG THE FLOOR EDGES. VERIFY COMPLIANCE AT NEXT INSPECTION.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    OBSERVED SCOOP SUBMERGED IN COLD SLAW ON FRONT SERVICE LINE. DURING PAUSES DISPENSING UTENSILS SHALL BE STORE WITH THEIR HANDLES ABOVE THE FOOD TO PREVENT POSSIBLE CONTAMINATION. PIC REMOVED SCOOP DURING INSPECTION. 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
 06/10/2015Routine
  • Critical: System Maintained in Good Repa
    Comment:
    CORRECTED Received text message of a picture of the corrected violation 5-205.15 Atmospheric Vacuum Breaker at disposal sink has been repaired.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 02/02/2015Follow-up
  • Critical: Equipment Food-Contact Surface
    Comment:
    CORRECTED:
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Hand Drying Provision
    Comment:
    EACH HAND SINK SHOULD BE PROVIDED WITH EITHER DISPOSABLE TOWELS, A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES CLEAN TOWELS, A HEATED HAND DRYING DEVICE OR A HAND DRYING DEVICE THAT DELIVERS HIGH VELOCITY, PRESSURIZED AIR. OBSERVED TOWEL DISPENSER AT HAND WASH SINK NEAR 3-COMPARTMENT KITCHEN SINK WAS NOT PROPERLY DISPENSING PAPER TOWEL. PROVIDE A WAY FOR EMPLOYEES TO PROPERLY DRY HANDS. 12-22-2014 OBSERVED PAPER TOWEL DISPENSER PROPERLY INSTALLED AND IN WORKING ORDER. , CORRECTED:
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    READY TO EAT POTENTIALLY HAZARDOUS FOOD THAT IS HELD ON PREMISES FOR LONGER THAN 24 HOURS MUST BE DATE MARKED TO BE USED OR DISCARDED WITHIN 7 DAYS. OBSERVED COOKED, SLICED, INDIVIDUALLY WRAPPED MEAT IN WALK IN COOLER STORED WITHOUT A DISCARD DATE. PROPERLY DATE MARK FOOD THAT WILL BE HELD FOR MORE THAN 24 HOURS AND DISCARD IF HELD IN COOLER LONGER THAN 7 DAYS. 12-22-2014 PROPER DATE MARKING IN WALK IN COOLER OBSERVED ON ITEMS HELD LONGER THAN 24 HOURS. CORRECTED, CORRECTED:
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Covering Receptacles
    Comment:
    CORRECTED: CLOSED DUMPSTER LIDS AT TIME OF INSPECTION
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
 12/22/2014Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Locations:
    Ice bin(s) drainline(s)
    Problems:
    Not provided on Ice machine
    Corrections:
    Provide adequate air gap.
    Comment:
    A DIRECT CONNECTION MUST NOT EXIST BETWEEN THE SEWAGE SYSTEM AND A DRAIN ORIGINATING FROM EQUIPMENT USED FOR FOOD. OBSERVED A DRAIN LINE ORIGINATING FROM THE ICE BIN, DIRECTLY RUNNING ON THE FLOOR. DRAIN LINES MUST BE PROPERLY AIR-GAPPED TO PREVENT BACK FLOW OF SEWAGE. ELEVATE DRAIN LINES. , A DIRECT CONNECTION MUST NOT EXIST BETWEEN THE SEWAGE SYSTEM AND A DRAIN ORIGINATING FROM EQUIPMENT USED FOR FOOD. OBSERVED A DRAIN LINE ORIGINATING FROM THE ICE BIN, DIRECTLY RUNNING ON THE FLOOR. DRAIN LINES MUST BE PROPERLY AIR-GAPPED TO PREVENT BACK FLOW OF SEWAGE. ELEVATE DRAIN LINES. 12-22-2014 OBSERVED AT FOLLOW UP INSPECTION AIR GAP NOT PROVIDED. DRAIN LINE TO FIX AIR GAP WAS NOT YET INSTALLED. SECOND FOLLOW UP REQUIRED TO ENSURE PROPER AIR GAP INSTALLATION. VIOLATION NOT CORRECTED ,
    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: Cooling Methods
    Items:
    Food item(s) cooled
    Locations:
    on top reach-in cooler(s)
    Problems:
    Improperly
    Comment:
    COOLING SHOULD BE ACCOMPLISHED BY GETTING TEMPERATURE TO 41F OR LESS IN AN EFFICIENT MANNER. OBSERVED COOKED CHICKEN ON TOP OF REACH IN COOLER AT 61F. PROPERLY COOL FOOD MEANT TO BE HELD COLD TO 41F BEFORE PLACING IN COLD HOLDING UNIT. , COOLING SHOULD BE ACCOMPLISHED BY GETTING TEMPERATURE TO 41F OR LESS IN AN EFFICIENT MANNER. OBSERVED COOKED CHICKEN ON TOP OF REACH IN COOLER AT 61F. PROPERLY COOL FOOD MEANT TO BE HELD COLD TO 41F BEFORE PLACING IN COLD HOLDING UNIT. 12-22-2014 COOLING PROCEDURES NOT OBSERVED AT TIME OF FOLLOW UP INSPECTION. PERSON IN CHARGE WAS GIVEN A RISK CONTROL PLAN TO OBSERVE COOLING PRACTICES. WILL RE-CHECK AT SECOND FOLLOW UP.,
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    EQUIPMENT FOOD CONTACT SURFACES MUST BE CLEANED AT LEAST EVERY FOUR (4) HOURS WHEN USING WITH POTENTIALLY HAZARDOUS FOODS. OBSERVED SMOOTHIE BLENDERS, KNIVES, OTHER KITCHEN UTENSILS NOT PROPERLY CLEANED. INCREASE CLEANING FREQUENCY OF EQUIPMENT AND UTENSILS THAT ARE IN CONTINUAL USE TO EVERY FOUR (4) HOURS THROUGHOUT THE DAY. , EQUIPMENT FOOD CONTACT SURFACES MUST BE CLEANED AT LEAST EVERY FOUR (4) HOURS WHEN USING WITH POTENTIALLY HAZARDOUS FOODS. OBSERVED SMOOTHIE BLENDERS, KNIVES, OTHER KITCHEN UTENSILS NOT PROPERLY CLEANED. INCREASE CLEANING FREQUENCY OF EQUIPMENT AND UTENSILS THAT ARE IN CONTINUAL USE TO EVERY FOUR (4) HOURS THROUGHOUT THE DAY. 12-22-2014 OBSERVED EMPLOYEES ADHERING TO CLEANING FREQUENCY OF UTENSILS AND EQUIPMENT FOR USE OF FOOD CONTACT SURFACES. VIOLATION CORRECTED. ,
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Non-food contact surface(s)
    Locations:
    shelves Freezer(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    NONFOOD CONTACT SURFACES MUST BE MAINTAINED CLEAN. OBSERVED THE FOLLOWING ITEMS TO BE SOILED WITH AN ACCUMULATION OF GREASE AND FOOD DEBRIS -INTERIOR OF REACH IN COOLERS INCLUDING SHELVES, DOORS AND GASKETS -EXTERIOR OF PLASTIC CONTAINERS USED FOR SPICES AND OTHER FOODS -HOUSING OF CAN OPENER -SMALL CHEST COOLER HAS A BUILD UP OF ICE ON THE INTERIOR WALLS CLEAN ALL NOTED SURFACES AND DEFROST FREEZER,
    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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    hand wash sink(s) dish washing area
    Problems:
    Not provided
    Corrections:
    Provide adequate sanitary hand drying aids/devices.
    Comment:
    EACH HAND SINK SHOULD BE PROVIDED WITH EITHER DISPOSABLE TOWELS, A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES CLEAN TOWELS, A HEATED HAND DRYING DEVICE OR A HAND DRYING DEVICE THAT DELIVERS HIGH VELOCITY, PRESSURIZED AIR. OBSERVED TOWEL DISPENSER AT HAND WASH SINK NEAR 3-COMPARTMENT KITCHEN SINK WAS NOT PROPERLY DISPENSING PAPER TOWEL. PROVIDE A WAY FOR EMPLOYEES TO PROPERLY DRY HANDS. , ,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    FOOD MUST BE PROTECTED FROM CROSS CONTAMINATION DURING STORAGE. OBSERVED SHELLED EGGS IN WALK IN COOLER ON TOP SHELF OVER OTHER ITEMS INCLUDING CARROTS THAT ARE NOT COVERED. RAW CHICKEN IN A PAN IN THE REACH IN COOLER ABOVE JALEPENOS. OPENED RAW, ROLLED MEAT IN REACH IN FREEZER NOT STORED ON BOTTOM SHELF. STORE ITEMS IN A MANNER THAT WILL NOT CROSS CONTAMINATE. ,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    POTENTIALLY HAZARDOUS (TCS) FOOD HELD HOT SHOULD BE HELD AT 135F OR ABOVE. OBSERVED CHICKEN WINGS (BAKED), FRIED CHICKEN TENDERS, POTATOES MEANT TO BE HELD HOT ON STEAM TABLE AT 108F, 122F, 130F RESPECTIVELY. HOT FOOD ON STEAM TABLE ABOVE 135F , POTENTIALLY HAZARDOUS (TCS) FOOD HELD HOT SHOULD BE HELD AT 135F OR ABOVE. OBSERVED CHICKEN WINGS (BAKED), FRIED CHICKEN TENDERS, POTATOES MEANT TO BE HELD HOT ON STEAM TABLE AT 108F, 122F, 130F RESPECTIVELY. HOT FOOD ON STEAM TABLE ABOVE 135F 12-22-2014 OBSERVED AT TIME OF FOLLOW UP INSPECTION FOOD NOT BEING STORED ON STEAM TABLE BECAUSE IT WAS NOT UP TO TEMPERATURE. SECOND FOLLOW UP IS NEEDED TO ENSURE PROPER HOLDING TEMPERATURES WHEN FOOD IS BEING HELD. VIOLATION NOT 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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    on top reach-in cooler(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    POTENTIALLY HAZARDOUS (TCS) FOOD HELD COLD SHOULD BE HELD AT 41F OR LESS. OBSERVED LETTUCE BAG SITTING ON COUNTER, LETTUCE ON TOP COOLER OF REACH IN COOLER TEMP AT 51F. GRAPE LEAVES TEMPERATURE AT 44F, COOKED CHICKEN HELD COLD, TEMPERATURE AT 61F. TABOULI IN BOTTOM OF REACH IN COOLER TEMP AT 44F. KEEP ALL POTENTIALLY HAZARDOUS (TCS) FOOD THAT IS MEANT TO BE COLD AT 41F OR LESS. , POTENTIALLY HAZARDOUS (TCS) FOOD HELD COLD SHOULD BE HELD AT 41F OR LESS. OBSERVED LETTUCE BAG SITTING ON COUNTER, LETTUCE ON TOP COOLER OF REACH IN COOLER TEMP AT 51F. GRAPE LEAVES TEMPERATURE AT 44F, COOKED CHICKEN HELD COLD, TEMPERATURE AT 61F. TABOULI IN BOTTOM OF REACH IN COOLER TEMP AT 44F. KEEP ALL POTENTIALLY HAZARDOUS (TCS) FOOD THAT IS MEANT TO BE COLD AT 41F OR LESS. 12-22-2014 OBSERVED AT TIME OF INSPECTION, COLD FOOD WAS NOT IN REACH IN REFRIGERATOR BECAUSE IT WAS NOT WORKING. WILL CHECK AT SECOND FOLLOW UP TO ASSURE THAT WHEN WORKING PROPERLY, FOOD IS HELD SAFELY AT PROPER TEMPERATURES OF 41F OR BELOW. NOT 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: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    shelves Walk-in cooler
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    READY TO EAT POTENTIALLY HAZARDOUS FOOD THAT IS HELD ON PREMISES FOR LONGER THAN 24 HOURS MUST BE DATE MARKED TO BE USED OR DISCARDED WITHIN 7 DAYS. OBSERVED COOKED, SLICED, INDIVIDUALLY WRAPPED MEAT IN WALK IN COOLER STORED WITHOUT A DISCARD DATE. PROPERLY DATE MARK FOOD THAT WILL BE HELD FOR MORE THAN 24 HOURS AND DISCARD IF HELD IN COOLER LONGER THAN 7 DAYS. , ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    PLUMBING MUST BE MAINTAINED IN GOOD REPAIR. OBSERVED THE CAP TO THE ATMOSPHERIC VACUUM BREAKER (AVB) AT THE DISPOSAL TO BE DAMAGED. OBSERVED HAND SINK NEXT TO JUICING STATION TO BE DRAINING SLOWLY. REPAIR. ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures walls
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE FACILITIES MUST BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. THERE WAS AN ACCUMULATION OF TRASH AND OTHER DEBRIS UNDER THE EQUIPMENT IN THE FRONT PREP AREA (UNDER THE REACH IN COOLERS, ICE MACHINE, ETC.) THE WALLS AND SHELVES IN THE WALK IN COOLER WERE DIRTY. SHELVES IN THE BACK AREA WERE DIRTY AS WELL. CLEAN ALL FACILITIES.
    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.
  • Covering Receptacles
    Items:
    Waste container(s)/container(s) outside
    Locations:
    dumpster(s) door(s)
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    DUMPSTER LID IS TO BE KEPT CLOSED. OBSERVED DUMPSTER SIDE DOOR TO BE OPEN. KEEP LIDS AND DOORS ON DUMPSTER CLOSED TO AVOID ATTRACTING PESTS. ,
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Eating, Drinking, or Using Tob
    Items:
    Employee(s)
    Locations:
    Cookline
    Problems:
    Drinking
    Corrections:
    Drink only in designated areas as restricted above.
    Comment:
    AN EMPLOYEE MAY DRINK IN FOOD AREAS IF THE BEVERAGE IS HANDLED TO PREVENT CONTAMINATION OF HANDS, FOOD AND THE BEVERAGE CONTAINER. OBSERVED EMPLOYEES DRINKING FROM OPEN CUPS. OBSERVED OPENED BEVERAGE CAN IN PREP AREA. EMPLOYEES MUST USE CUPS WITH A LID AND A STRAW WHEN DRINKING IN FOOD AREAS.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals
    Locations:
    reach-in cooler door(s)
    Problems:
    Not adjusted per manufacturer's specifications
    Corrections:
    Adjust according to manufacturer specifications.
    Comment:
    EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. THE DOOR TO THE REACH IN COOLER IN THE JUICING STATION DOES NOT CLOSE PROPERLY. 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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    restroom(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    A SIGN REMINDING EMPLOYEES TO WASH THEIR HANDS MUST BE POSTED AT ALL HAND SINKS. THE PUBLIC/EMPLOYEE BATHROOM DID NOT HAVE A HAND WASH REMINDER SIGN. PROVIDE.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Grill line food prep area
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    NONFOOD CONTACT SURFACES ARE TO BE CONSTRUCTED TO ALLOW EASY CLEANING AND TO FACILITATE MAINTENANCE. OBSERVED ALUMINUM FOIL COVERING SHELVES, TABLES AND OTHER SURFACES. ALUMINUM FOIL IS NOT EASILY CLEANABLE AND INHIBITS CLEANING OF COVERED SURFACES. REMOVE FOIL.
    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.
  • Rinsing Procedures
    Items:
    Washed equipment/utensil(s)
    Locations:
    3-compartment sink(s)
    Problems:
    Not rinsed After washing and before sanitizing
    Corrections:
    Provide distinct clear water rinse after washing and before sanitizing.
    Comment:
    WASHED EQUIPMENT AND UTENSILS MUST BE RINSED PRIOR TO SANITIZING. ACCORDING TO THE MANAGER ITEMS ARE PRE-RINSED IN THE 1ST SINK, WASHED IN THE 2ND AND SANITIZED IN THE 3RD SINK. RINSE ITEMS TO REMOVE SOAP RESIDUE BEFORE SANITIZING BY SETTING UP AND USING THE SINK AS FOLLOWS -PRE-RINSE AT THE DISPOSAL IF DESIRED OR NEEDED -WASH IN HOT SOAPY WATER IN 1ST SINK -RINSE DISHES IN 2ND SINK -SANITIZE IN 3RD SINK
    General violation description:
    4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Cookline counter(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WIPING CLOTHS MUST BE STORED IN SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH ON THE CLOTHS. OBSERVED WIPING CLOTHS SITTING OUT ON THE COUNTERS. STORE WIPING CLOTHS IN AN APPROVED SANITIZING SOLUTION.
    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
 12/04/2014Routine
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    IN WALK IN COOLER THERE WAS LETTUCE STORE UNDER RAW BEEF ( IN A PAN). REARRANGE COOLER SO LETTUCE IS ABOVE RAW ANIMAL FOODS. CORRECTED AT TIME OF INSPECTION, REARRANGED AT TIME OF INSPECTION.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    THERE WAS CHICKEN IN THE STEAM TABLE, COOKED MANY STYLES, THAT WAS 92-98F. REHEAT CHICKEN TO 165F IMMEDIATELY AND HOLD OVER 135F AT ALL TIMES. CORRECT IMMEDIATELY, RECHECK IN 10 DAYS TO VERIFY COMPLIANCE., THE HOT TABLE WAS ADJUSTED HIGHER AT TIME OF INSPECTION. TEMPS WERE RAISED TO 165F AT TIME OF INSPECTION, 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: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    hand wash sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE HANDWASH SINK IN THE KITCHEN HAS ALMOST NO WATER PRESSURE AND THE HANDLES ARE VERY DIFFICULT TO TURN. REPAIR IMMEDIATELY SO HANDS CAN BE WASHED EFFECTIVELY. RECHECK IN 10 DAYS. , FILTER WAS CLEANED ON HANDSINK, PLUMBING PRESSURE WAS RETURNED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    THE HANDWASH SINK IN THE KITCHEN WAS BLOCKED TODAY WITH ITEMS STORED IN IT. KEEP HANDSINK CLEAR AND ACCESSIBLE AT ALL TIMES. CORRECTED TODAY SINK CLEARED. MONITOR.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures walls
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE WALLS AND FLOOR UNDER EQUIPMENT IN THE KITCHEN ARE SOILED. CLEAN REGULARLY TO AVOID SOIL ACCUMULATIONS. RECHECK IN 6 MONTHS. SET A CLEANING SCHEDULE.
    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.
 05/20/2014Routine
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THERE ARE SOME AREAS THAT NEED CLEANING IN THE KITCHEN. THE WALK IN COOLER CEILING HAS MOLD AND THE HANDLES ON THE REACH IN COOLERS ON THE COOKLINE HAVE FOOD DEBRIS BUILD-UP ON THEM. NON-FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION. CLEAN THE COOLER GASKETS AND THE SHELVES IN THE BACK ROOM, REMOVE FOOD DEBRIS, CLEAN REGULARLY.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 11/20/2013Routine
  • Critical: Packaged and Unpackaged Food -
    Comment:
    TODAY CHICKEN WAS STILL FOUND OVER READY TO EAT ITEMS/PRODUCE IN WALK-IN COOLER. COOLER WAS REARRANGED. CHICKEN IS NOW BELOW BEEF, EGGS AND BELOW PRODUCE AND PRODUCE IS ABOVE/AWAY FROM CHICKEN. CORRECTED.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    THE JUICE COOLER WAS REPAIRED/ADJUSTED. MELONS (CUT) WERE 39F TODAY. MILK BELOW WAS 43F. 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)
 06/17/2013Follow-up
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    IN WALK IN COOLER TUBS OF RAW CHICKEN WERE ADJACENT TO AND OVER VEGETABLES. RAW EGGS WERE FOUND IN CASES ON SHELVES OVER PRODUCE. REARRANGE SHELVES SO THAT PRODUCE IS ABOVE RAW ANIMAL PRODUCTS. CORRECT IMMEDIATELY .FOR EXAMPLE: TOP SHELF- WASHED PRODUCE-NEXT SHELF BELOW- RAW BEEF AND RAW CHICKEN ON THE BOTTOM SHELF. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE FRUIT/JUICE COOLER HAD MILK AT 49F AND CUT MELONS AT 54F TODAY. THESE ITEMS WERE DISCARDED AT TIME OF INSPECTION. REPAIR COOLER IMMEDIATELY SO PHF'S CAN BE HELD UNDER 41F AT ALL TIMES. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
    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)
 05/31/2013Routine
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    2-door freezer unit(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    ALL RAW ANIMAL FOODS STORED BELOW AND AWAY FROM ALL OTHER FOOD ITEMS.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    near kitchen door ceiling grate(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    fan guard beverage cooler
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 11/15/2012Routine
  • Critical: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS STORED HOT AT 135F OR GREATER.
    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: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW.
    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: System Maintained in Good Repa
    Comment:
    PLUMBING REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Clean Freq, Nonfood-Contact Su
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Comment:
    FLOORING CLEANED., WALL SURFACES CLEANED.
    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.
  • In-Use Utensils/Between-Storag
    Comment:
    SCOOPS PROVIDED TO DISPENSE FOODS.
    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
  • Kitchenware and Tableware
    Comment:
    SINGLE SERVICE UTENSILS STORED AND DISPENSED WITH HANDLES EXTENDED ONLY.
    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.
  • Repairing
    Comment:
    WALL SURFACE REPAIRED.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 06/21/2012Follow-up
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Locations:
    steam table Front Counter
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    MEAT & VEGEATBLES AT 95F, DICED POTATOES 100F, SAUSAGE AT 96F, SHISH KAFTA AT 109F, CHICKEN LIVER AT 86F ON STEAM TABLE. FRENCH FRIES IN PAN ON COUNTER AT 86F. ,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    prep station cooler(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    GRAPE LEAVES AT 45F, TOMATOES AT 45F ON TOP OF PREP STATION COOLER - TOMATOES, SAUCE AND CHICKEN AT 49-50F INSIDE PREP STATION COOLER. ,
    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: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Backflow preventer Mop sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    CAP MISSING FROM BACKFLOW PREVENTER AT MOP SINK. ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    storage rack(s) Walk-in cooler
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) WALK-IN COOLER FLOOR 2) WALK-IN COOLER WALLS AND CEILING MOLDED, ,
    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.
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    Ice machine(s) ice scoop(s)
    Problems:
    Improperly stored To prevent contamination of food or food related items
    Corrections:
    Store in manner that does not contaminate items
    Comment:
    HANDLE BROKEN OFF OF ICE SCOOP INSIDE ICE MACHINE - PROVIDE A SCOOP WITH A HANDLE TO PREVENT HAND CONTAMINATION OF ICE.,
    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
  • Kitchenware and Tableware
    Items:
    Utensil(s) single-service
    Locations:
    Front Counter
    Problems:
    Stored with food-contact portion exposed
    Corrections:
    Store inverted.
    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.
  • Repairing
    Items:
    Physical facilities
    Locations:
    Wall(s) 3-compartment sink(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    MISSING WALL TILES ABOVE 3-COMPARTMENT SINK.,
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 05/16/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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: System Maintained in Good Repa
    Comment:
    PLUMBING REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Clean Freq, Nonfood-Contact Su
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Comment:
    FLOORING CLEANED., CEILING VENTS AND GRATES CLEANED.
    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.
  • Handwashing Signage
    Comment:
    HANDWASHING SIGNS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Kitchenware and Tableware
    Comment:
    SINGLE SERVICE UTENSILS STORED AND DISPENSED WITH HANDLES EXTENDED ONLY.
    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.
  • Light Bulbs, Protective Shield
    Comment:
    ALL LIGHT SHIELDS IN PLACE.
    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
  • Toilet Room Receptacle, Covere
    Comment:
    COVERED WASTE RECEPTACLE PROVIDED INSIDE RESTROOM.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 11/28/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Ice machine(s) Front Counter
    Problems:
    Soiled
    Corrections:
    Keep 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
    Items:
    Hot food item(s)
    Locations:
    steam table Front Counter
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    ALL POTENTIALLY HAZARDOUS FOODS (MEAT & VEG, POTATOES, ETC.) AT 86F-89F ON STEAM TABLE AT FRONT COUNTER. , POTENTIALLY HAZARDOUS FOODS REHEATED TO 165F AND STORED HOT AT 135F.
    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: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Backflow preventer Mop sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) UNUSED SLICER IN KITCHEN 2) ALL STORAGE SHELVES ABOVE KITCHEN PREP TABLE ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) WALK-IN COOLER FLOOR SOILED BENEATH RUBBER MAT 2) RESTROOM CEILING VENT SOILED, ,
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    employee restroom(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Kitchenware and Tableware
    Items:
    Utensil(s) single-service
    Locations:
    Front Counter
    Problems:
    Stored with food-contact portion exposed
    Corrections:
    Store inverted.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELDS INSIDE KITCHEN AND BENEATH THE VENTILATION HOOD.,
    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
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Locations:
    restroom(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 11/14/2011Routine Inspection
  • Critical: Backflow Prevention Device/Req
    Items:
    Backflow prevention
    Locations:
    Mop sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    SPRAYER CONNECTED TO HOSE DOWNSTREAM OF THE BACKFLOW PREVENTER AT MOP SINK. REMOVE SPRAYER OR PROVIDE A HOSE BIBB VACUUM BREAKER BETWEEN THE FAUCET CONNECTION AND HOSE., HOSE REMOVED FROM MOP SINK FAUCET.
    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: Conditions of Use
    Items:
    Poisonous/toxic material(s)
    Locations:
    3-compartment sink(s)
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    SANITIZING SOLUTION AT 3-COMPARTMENT SINK EXCEEDS 50-100PPM CHLORINE., CHEMICAL SANITIZING SOLUTION DILUTED TO PROVIDE THE PROPER CONCENTRATION.
    General violation description:
    7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Locations:
    Front Counter
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    2 PANS OF COOKED CHICKEN STORED ON COUNTER AT 103F., COOKED CHICKEN REHEATED TO 165F AND STORED HOT AT 135F.
    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: Raw Animal Foods
    Items:
    Cooking of raw animal food(s)
    Locations:
    Front Counter
    Problems:
    Not cooked to 165 degrees F for 15 seconds Poultry
    Corrections:
    Cook to proper temperature.
    Comment:
    COOKED CHICKEN REHEATED TO 165F.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    2-door freezer unit(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW MEATS STORED ABOVE FRENCH FRIES, ETC INSIDE THE KITCHEN 2-DOOR REACH-IN FREEZER., ALL RAW MEATS AND ANIMAL FOODS STORED AWAY FROM AND BELOW ALL READY TO EAT FOODS.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    storage area
    Problems:
    Not separated from Food
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    ALL CHEMICALS STORED AWAY FROM AND BELOW ALL EQUIPIMENT/UTENSILS.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    filter(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    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, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    behind the cooking equipment
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Kitchen Area
    Problems:
    Not provided
    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
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Mop sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    WATER SHOOTING FROM BACKFLOW PREVENTER AT MOP SINK WHEN WATER IS TURNED ON.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Locations:
    restroom(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    3-compartment sink(s) hand wash facility
    Problems:
    Not easily accessible Items stored In front of
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 05/18/2011Routine Inspection
  • Critical: Time as a Public Health Contro
    Comment:
    Correction Made: i.) Observed stored on the service line counter cooked chicken product @ 64*F and cooked beef product @ 54*F, with time marks indicating when each were removed from temperature control and each to be discarded after 4 hours written operating procedures present using time alone as a public health control to limit organisms of public health concern. Correction Made: ii.) Observed @ 2:30 pm two skewered mass sliced meat in a shawarma oven
    General violation description:
    3-501.19 - internal beef @ 135*F and internal chicken @ 135*F within hot holding temperature control. Time control marks are present to indicated the mass meat will be discarded when exceeding 4 hours in the temperature danger zone per writing operating procedures using time as a public health control to limit organisms of public health concern.
11/29/2010Follow-up
  • Critical: Conditions of Use
    Comment:
    i.) Correction made: Observed CFM discard cited insecticide spray can. ii.) Correction made: Observed CFM provide a measured approach to assure the safe use of chlorine bleach as a chemical sanitizer. Utilizing chemical test strips to assure a mild 100 ppm chlorine sanitizer solution is prepared for use in the sanitize 3-compartment sink and for wiping cloth wet storage.,
    General violation description:
    7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
  • Critical: Conveying sewage
    Comment:
    Correction made: Observed change in gray water discharge procedure. The CFM/owner has instruct employees to no longer discharge mop water into the alley
    General violation description:
    5-402.13 - rather to discharge the spent mop water down the utility sink. ,
  • Critical: Hot and cold holding
    Comment:
    Correction Made: Observed the walk-in cooler product temperature @ 41*F for the marinating chicken.,
    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: Responsibility of Person in Ch
    Comment:
    CORRECTION MADE: THE CERTIFIED FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HER. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. CONCLUDING WITH THE PROCEDURES TO REMOVE THE RESTRICTIONS. NOTIFYING THE PERSON IN CHARGE. FOLLOWING DIARRHEA OR VOMITING
    General violation description:
    2-201.11 - REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK.,
  • Critical: When to Wash
    Comment:
    Correction made: Observed the owner/CFM instruct the food handlers present to wash hands after handling raw meat and to put on fresh plastic gloves before handling ready to eat foods when assembling the sandwich.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Critical: Working containers, Common Nam
    Comment:
    Correction Made: Observed the CFM label the spray bottles
    General violation description:
    7-102.11 - "Sanitizer" & "Glass Cleaner ".,
  • Determining Chem.San.Concentra
    Comment:
    Correction made: Observed the CFM instruct the employees present in the use of the chemical test strips provided to maintain the third compartment sink and the wiping cloth wet storage are maintained @ 100 ppm chlorine sanitizer solution.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Duties of Person in Charge
    Comment:
    CORRECTION MADE: THE FOOD EMPLOYEES FOLLOWING INSTRUCTION BY THE CFM/OWNER: KNOWS THE MINIMAL INTERNAL TEMPERATURES NEEDED FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN IS: @ 145*F FOR WHOLE MUSCLE
    General violation description:
    2-103.11 - BEEF @ 155*F FOR GROUND OR THIN SLICED BEEF, PORK @ 165*F FOR POULTRY & FOR REHEATING FOODS. KNOWS TO CALIBRATE THE FOOD THERMOMETER TO READ 32*F IN AN ICE & WATER BATH, TO READ 212*F IN BOILING WATER. KNOWS THE ORDER OF THE 3-COMPARTMENT SINKS
  • Floors, Walls, and Ceilings
    Comment:
    Correction Made: Observed heavenly soiled cardboard removed and discarded from the walk-in cooler.,
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • Food Temperature Measuring Dev
    Comment:
    Correction Made: Observed a functioning stab type food thermometer made available and in use to assure safe food cooking and storage temperatures.,
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Hair Restraint Effectiveness
    Comment:
    Correction Made: Observed full cover hats being worn by the food handlers.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Handwashing Signage
    Comment:
    Correction made: Observed the CFM post employee hand wash signs at the public restroom.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Rinsing procedures
    Comment:
    Correction Made: Observe food employees proper use of the 3-compartment sinks ordered
    General violation description:
    4-603.16 - WASH, RINSE, SANITIZE.
  • Using a Handwashing Sink
    Comment:
    Correction Made: Observed ketchup bottles remove and the kitchen hand wash basin exclusively used for by the food employees for hygienic hand washing.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 11/05/2010Follow-up
  • Critical: Conditions of Use
    Items:
    Poisonous/toxic material(s)
    Locations:
    At the 3 compartment sink sanitize compartment
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    , i.) Raid insecticide stored in commercial kitchen
    General violation description:
    7-202.12 - not for commercial food kitchen use. ii.) Chlorine sanitizer strength excessive causing chemical test strip to bleach white.
  • Critical: Conveying sewage
    Items:
    Sewage
    Locations:
    BACK DOOR Outside
    Problems:
    Not conveyed to point of disposal Through approved Sanitary sewage system
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    , Spent Gray Mop Water found puddled in back alley next to mop bucket. Discharged the spent mop water down the sanitary sewer line connected to the utility sink to be processed at the waste water treatment plant..
    General violation description:
    5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    walk-in cooler(s) storage shelves
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    , Marinating chicken product temperature @ 44*F as found in the walk-in cooler. Maintain p.h.f. product temperature at 41*F or colder as a public health control to limit organisms of public health concern.
    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: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Locations:
    kitchen Food Employee
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    , THE FOOD EMPLOYEES PRESENT MAY KNOW BUT FAILED TO EXPRESS THE SIGNS OF ILLNESS SYMPTOMS
    General violation description:
    2-201.11 - VOMITING, DIARRHEA, JAUNDICE, THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. OR THE ILLNESS SYMPTOMS
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
    Locations:
    Service area counter
    Problems:
    Not clearly marked or identified with time control For time of 4 hours past removal of temperature control
    Comment:
    i.) Observed stored on the service line counter cooked chicken product @ 70*F and cooked beef product @ 70*F, with no "time" marks indicating when each were removed from temperature control. No written operating procedures
    General violation description:
    3-501.19 - needed, when using time alone as a public health control to limit organisms of public health concern. ii.) Observed skewered raw meat
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    Grill line Food Employee
    Problems:
    Did not wash hands Between raw and ready to eat foods
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Critical: Working containers, Common Nam
    Items:
    Working containers-toxics sanitizer
    Locations:
    below the 3 compartment sink floor
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    , Observed two chemical spray bottles not labeled with common name of contains.
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    3-compartment sink(s) sanitizer test strips
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Duties of Person in Charge
    Items:
    Person-in-charge
    Locations:
    kitchen Food Employee
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    , THE FOOD EMPLOYEES PRESENT MAY KNOW BUT FAILED TO EXPRESS THE MINIMUM INTERNAL PRODUCT TEMPERATURE NEEDED TO BE MAINTAINED FOR AT LEAST 15 SECONDS TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, 155*F FOR THIN SLICED OR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS. THE FOOD EMPLOYEES PRESENT MAY KNOW BUT FAILED TO EXPRESS HOW TO ASSURE A STAB TYPE FOOD THERMOMETER IS READING CORRECTLY. BY CALIBRATING THERMOMETER TO READ 32*F IN AN ICE AND WATER BATH
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Locations:
    walk-in cooler(s) floor
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    , Observed heavenly soiled cardboard found laying beneath the floor mat
    General violation description:
    6-201.11 - in the walk-in cooler
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Locations:
    Grill line stab-type food thermometer
    Problems:
    not available
    Corrections:
    Make available at all times.
    Comment:
    , Observed functioning stab type food thermometer not made available when requested.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment components doors
    Locations:
    walk-in cooler(s) door
    Problems:
    Not adjusted per manufacturer's specifications
    Corrections:
    Adjust according to manufacturer specifications.
    Comment:
    Self closing door mechanism needs repairs to close door fully.
    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.
  • Hair Restraint Effectiveness
    Items:
    Hair restraint hat
    Locations:
    Grill line Food Employee
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    No hair net nor hat worn by the food handlers.,
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    men's rest room hand wash facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Locations:
    kitchen ceiling lights
    Problems:
    Not provided In dishwash area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Two kitchen ceiling light panel covers missing
    General violation description:
    6-202.11 - replace with new.
  • Rinsing procedures
    Items:
    Washed equipment/utensil(s)
    Locations:
    3-compartment sink(s) rinse compartment
    Problems:
    Not rinsed After washing and before sanitizing
    Corrections:
    Provide distinct clear water rinse after washing and before sanitizing.
    Comment:
    Observed heavenly soiled cardboard found laying beneath the floor mat
    General violation description:
    4-603.16 - in the walk-in cooler
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s)
    Locations:
    Public Restroom door(s)
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    Comment:
    Self closing door mechanism needs repairs to fully close door to the walk-in cooler.
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    3-compartment sink(s) hand wash facility
    Problems:
    Not easily accessible Items stored In front of
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    Observed three empty ketchup squeeze bottles stored in the hand wash basin
    General violation description:
    5-205.11 - remove obstruction.,
11/03/2010Routine Inspection

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