- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- dish room floor drain
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Mold in drains under 3 compartment sink and prep sink. 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.
|
03/30/2015 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- SEVERAL CHEMICAL SPRAY BOTTLES OBSERVED WITHOUT LABELS. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. CORRECTED AT TIME OF INSPECTION BY LABELING THE BOTTLES USING PERMANENT MARKER.
- 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.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF CUPS/CARRY OUT CONTAINERS OBSERVED STORED ON FLOOR IN KITCHEN. SINGLE-USE ITEMS MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. CORRECTED AT TIME OF INSPECTION BY PLACING BOXES ONTO RACKS.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- SEVERAL FOOD BOXES AND PANS OBSERVED STORED ON THE WALK-IN FREEZER FLOOR. STORE ALL FOOD UP OFF THE FLOOR BY AT LEAST 6 INCHES.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
09/15/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS IN THE SANDWICH/SALAD PREP COOLER AND THE 4 DOOR PREP COOLER OBSERVED AT 41*F OR BELOW. THE COOLERS WERE SERVICED BY HOFFMANN REFRIGERATION SERVICE. THE AMBIENT AIR TEMPERATURE IN THE COOLERS WAS OBSERVED AT 36*F AND 39*F RESPECTIVELY.
- 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:
- CORRECTED. CHLORINE TEST STRIPS PROVIDED.
- 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)
|
03/27/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED MANY POTENTIALLY HAZARDOUS FOODS HELD ABOVE 41*F IN 2 COOLERS IN THE KITCHEN AS DESCRIBED BELOW, IN THE SANDWICH/SALAD PREP COOLER: IN THE TOP PORTION OF THE COOLER: AIR TEMPERATURE: 63*F -PORTIONED DELI MEATS AT 51-54*F -SLICED TURKEY AT 52*F -SLICED TOMATOES AT 53*F -DICED TOMATOES AT 52*F -FETA CHEESE AT 50*F -DICED HAM AT 57*F -DICED TURKEY AT 58*F -DICED PEPPERONI AT 55*F IN THE LOWER PORTION OF THE COOLER: AIR TEMPERATURE: 46*F -TUNA SALAD AT 46*F -DICED TOMATOES AT 47*F -TACO MEAT AT 49*F IN THE 4-DOOR PREP COOLER: AIR TEMPERATURE: 44*F -PORTIONED LASAGNA AT 47*F -PORTIONED DELI MEATS AT 45-46*F COLD FOODS MUST BE HELD AT 41*F OR BELOW. AN AIR TEMPERATURE OF 38*F IS RECOMMENDED IN COOLERS TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS FREQUENTLY OPENED. DISCARD ANY OF THE NOTED FOODS THAT HAVE BEEN IN THE TEMPERATURE DANGER ZONE FOR AN UNKNOWN AMOUNT OF TIME OR MORE THAN 4 HOURS. MORE REMAINING ITEMS TO THE PIZZA PREP COOLER OR WALK-IN COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE SALAD/SANDWICH PREP COOLER OR 4 DOOR PREP COOLER UNTIL THE COOLER IS CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. 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)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CHLORINE TEST STRIPS PROVIDED. CHLORINE TEST STRIPS MUST BE PROVIDED TO MONITOR THE SANITIZER CONCENTRATION FOR WARE WASHING, IN WIPING CLOTH BUCKETS, AND SPRAY BOTTLES. PROVIDE CHLORINE TEST STRIPS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- SALAD SANDWICH PREP COOLER: LOWER PORTION AT 46*F AND UPPER PORTION AT 63*F AMBIENT AIR TEMPERATURES. 4-DOOR PREP COOLER: 44*F AMBIENT AIR TEMPERATURE. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. ADJUST/REPAIR COOLER AS NECESSARY TO MAINTAIN PROPER TEMPERATURE FOR SAFE FOOD HOLDING.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PORTION CUPS USED AS SCOOPS AND STORED IN THE FETA CHEESE AND COOKED TACO MEAT. CAN RE-USED AS SCOOP AND STORED IN THE FLOUR. USE SCOOPS WITH HANDLES. STORE THE SCOOP WITH THE HANDLE OUT OF THE FOOD TO PREVENT HAND CONTACT WITH FOOD.
- 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:
- ACCUMULATION OF DUST OBSERVED ON THE PREP COOLER CONDENSER COILS. CLEAN NOW AND 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.
|
03/18/2014 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE HAND WASHING SIGNS AT THE 2 HAND WASH SINKS IN THE KITCHEN.
- 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.
|
10/02/2013 | Routine |
- Critical: Cooling
- Comment:
- CORRECTED. OBSERVED COOLED FOODS BELOW 41F IN THE WALK-IN COOLER.
- 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: Cooling Methods
- Comment:
- CORRECTED. EFFECTIVE COOLING METHODS USED TO COOL FOODS. RISK CONTROL PLAN AND WRITTEN PROCEDURES RECEIVED. FOODS COOLED WITHIN REQUIRED TIME FRAMES USING ICE BATH/FREEZER/LEAVING UNCOVERED/STIRRING.
- 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
- Comment:
- CORRECTED. ALL FOODS IN THE SANDWICH PREP COOLER OBSERVED BELOW 41F. AMBIENT AIR TEMPERATURE AT 36F. RISK CONTROL PLAN RECEIVED.
- 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)
|
05/01/2013 | Follow-up |
- Critical: Cooling Methods
- Comment:
- LASAGNA, RIBS ARE NOW GOVERNED BY A STANDARD OPERATING PROCEDURE OF COOLING ON THE COUNTER UNCOVERED TILL 135 F, THEN INTO WIF UNCOVERED FOR AN HOUIR, THEN COVERED INTO THE WIC
- 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
- Comment:
- RANCH DRESSING IN SOUFFLE CUP TESTED 41 AND 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)
|
10/15/2012 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- Facility COOLING OF COOKED PHF'S
- Problems:
- Improperly
- Comment:
- RIBS WERE 70 F AND WERE COOKED ABOUT TWO HOURS AGO PLEASE BEGIN A MORE CLOSELY MONITORED SYSTEM OF TESTING OF COOKED FOODS AT 135 F AND THEN NOTING THE TIME AND MAKING SURE THAT WITHIN TWO HOURS OF THAT TIME, FOOD IS 70 F OR LOWER PLEASE CONSIDER USE OF WALK IN FREEZER,
- 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:
- 4-door cooler(s) POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RANCH DRESSINGS AND LASAGNA ON EAST AND WEST ENDS OF THE COOLER WERE 44 F RESPECTIVELY PLEASE DIAL DOWN IF NECESSARY AND REARRANGE AND, KEEPING IN MIND THAT OVERCROWDING MAY IMPEDE AIR FLOW TO ATTAIN AND MAINTAIN 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- pizza oven NON FOOD CONTACT SURFACE(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN DUST FROM THE TOP OF THE PIZZA OVEN HOOD
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/05/2012 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- prep line FOOD CONTACT SURFACE(S)
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OWNER SUBSTITUTED A STAINLESS STEEL "LEXON" FOR STORING THE RACKS, PIZZA RACKS STORED IN SOILED CARDBOARD BOX PLEASE ONLY STORE RACKS IN OR ON A SURFACE THAT IS WASHABLE
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- can opener BLADE(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- OWNER DISASSEMBLED, RAN THRU THREE COMPARTMENT SINK PROCESS , TABLETOP CAN OPENER BLADE SOILED PLEASE CLEAN/SANITIZE REGULARLY TO HELP PREVENT CONTAMINATION OF CANNED FOOD(S) WHEN OPENING
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- WALK IN COOLER (WIC) RAW OVER READY TO EAT (RTE) FOOD(S)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- EGGS STORED ON UPPER SHELF ABOVE FOODS THAT ARE READY TO EAT PLEASE STORE ALL FOODS OF ANIMAL ORIGIN THAT ARE UNCOOKED BELOW AND AWAY FROM THOSE THAT ARE COOKED, PIC MOVED THE EGGS TO THE LOWEST SHELF
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE CLEAN DUSTY FAN GUARDS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- prep line PERSONAL ITEM(S)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- BOOMBOX STORED ON SAME TABLE WITH A PARTY SUB BEING ASSEMBLED SINCE THE RADIO IS (OBVIOUSLY) UNABLE TO BE CLEANED/SANITIZED, PLEASE STORE BELOW AND AWAY FROM ALL FOOD CONTACT SURFACES AND FOOD
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
04/27/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- TODAY'S INSPECTION IS A REVISIT INSPECTION FROM A ROUTINE INSPECTION THAT OCCURRED ON 10/12/11. TODAY'S OBSERVATIONS ARE AS FOLLOWS: 3-501.16 THE FOOD IN THE SANDWICH COOLER OBSERVED DATE MARKED AND INTACT. THE PERSON IN CHARGE SHOWED ME THE REPAIR RECEIPT FOR THE BROSA COOLER, STATED IT WAS REPAIRED. INSPECTOR CHECKED TEMPERATURE SALAMI AT 40 F, HAM AT 40 F, SOUR CREAM AT 39 F, LASAGNA AT 41 F. ALL TEMPERATURES OF FOOD AT OR BELOW 41 F OBSERVING TODAY. COOLER REPAIRED AND VIOLATION CORRECTED VIA REPAIR.
- 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)
|
11/02/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SANDWICH PREP COOLER OBSERVED THE FOLLOWING FOODS AT UNSAFE TEMPERATURES: -HAM AT 46F -SOFT AND HARD SALAMI AT 46F -COOKED PASTA AT 52F -PORTIONED LASAGNA AT 49F AIR TEMPERATURE OF THE COOLER OBSERVED AT 43F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD NOTED FOOD ITEMS THAT HAVE BEEN HELD ABOVE 41F FOR MORE THAN 4 HOURS. MORE REMAINING ITEMS TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- PREP COOLER ON COOL LINE (NON-TOP-LOADING UNIT) OBSERVED WITH AMBIENT AIR TEMPERATURE OF 43F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. AMBIENT AIR TEMPERATURE OF 37F IS RECOMMENDED TO COMPENSATE DURING BUSY PERIODS WHEN THE COOLER IS FREQUENTLY OPENED. ADJUST OR REPAIR COOLER TO HOLD PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THIS COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW.
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOAM CARRY-OUT CONTAINERS STORED ON FLOOR IN STORAGE AREA. SINGLE USE FOOD ITEMS MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. STORE CARRY-OUT BOXES PROPERLY.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
10/12/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY REMOVING THE HOSE SPRAY NOZZLE AT THE MOP SINK AFTER EACH USE.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY PROPERLY SETTING UP THE 3-COMPARTMENT SINK FOR WARE WASHING WITH WASH-RINSE-SANITIZE SOLUTIONS. SANITIZER OBSERVED AT 50 PPM CHLORINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
05/12/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- mop sink faucet
- Problems:
- Not provided on Mop sink with hose
- Corrections:
- Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
- Comment:
- OBSERVED HOSE WITH TRIGGER SPRAY NOZZLE LEFT ON MOP SINK FAUCET WITH NOT IN USE. TO PROTECT THE PUBLIC DRINKING WATER SUPPLY, NO SHUT OFF VALVES MAY BE INSTALLED DOWNSTREAM OF THE BACK FLOW PREVENTION DEVICE INSTALLED AT THE FAUCET THAT WOULD ALLOW WATER TO BE HELD IN THE LINE APPLYING PRESSURE TO THE DEVICE THAT MAY CAUSE IT TO FAIL. REMOVE THE HOSE WITH TRIGGER SPRAY NOZZLE NOW AND AFTER EVERY USE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- 3-compartment sink(s)
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- SANITIZER SOLUTION IS MUCH GREATER THAN 100 PPM CHLORINE AT THE 3-COMPARTMENT SINK. EMPLOYEES ARE NOT SURE OF PROPER SET-UP OF THE 3-COMPARTMENT SINK FOR WARE WASHING. ALL WARES MUST BE PROPERLY WASHED, RINSED AND SANITIZED. TRAIN EMPLOYEES ON PROPER SET-UP OF THE 3-COMPARTMENT SINK AND THE WARE WASHING PROCEDURE. (FILL THE FIRST SINK WITH HOT, SOAPY WATER, THE MIDDLE SINK WITH CLEAR WATER, AND THE 3RD SINK WITH SANITIZER SOLUTION AT 50-100 PPM CHLORINE (APPROXIMATELY 1-2 CAPS FULL OF BLEACH). MEASURE SANITIZER CONCENTRATION USING CHLORINE TEST STRIPS.) CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION IN THE WIPING CLOTH BUCKET AND 3-COMPARTMENT SINK.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- STORE WIPING CLOTHS IN SANITIZER SOLUTION AFTER EVERY 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
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05/02/2011 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- oven Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PLEASE CLEAN HOOD FILTERS, ESPECIALLY ABOVE FRYER
- 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.
|
11/11/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- BAG FROM MANUFACTURER IS STORED IN LARGE PLASTIC CAN AND FLOUR IS SCOOPED DIRECTLY FROM IT
- 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: Hot and cold holding
- Comment:
- HAM, PEPPERONI, S CHEESE TESTED 38 - 40 F ALL HAD LIDS, STORED IN STEEL
- 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)
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06/08/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Andys Pizza & Subs, 13280 Northline, Southgate, MI 48195 »