- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- canned goods rack
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Dented cans must be separated from dry storage items. 3 cans were removed from the rack at time of inspection and placed in an area to be returned.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food meant to be held cold must be maintained at 41F or below. The walk in cooler is not maintaining some items at 41 or below. Chopped ham held overnight was 43F, sausage also held overnight was 43F. These items were discarded at time of inspection. NY strips prepared today were at 44F and are placed into the walk in freezer until they are 41F and placed back into the walk in while the temperature must be constantly monitored. Will return to verify compliance with this priority violation. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially hazardous food prepared in house must be date marked with a use by or discard date no longer than a 7-day period. Observed at the bar no date making for in house made juice. Date mark in house prepared items for no more 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good working condition. The walk in cooler is at a temperature of 47F and not being able to maintain food at 41F. Repair unit to be able to maintain food at 41F and 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.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Ventilation hood devices must be sufficient in number to prevent accumulation of grease on walls and equipment. Observed gaps in the filters in the hood over the mongolian grill. Provide additional filters to fill the gaps and prevent grease accumulation in the ductwork.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
06/22/2015 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- CORRECTED OBSERVED THE SURFACE TEMPERATURE OF UTENSILS REACH 160F.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
01/30/2015 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- A DIRECT CONNECTION MAY NOT EXIST BETWEEN SEWAGE SYSTEM AND A DRAIN LINE ORIGINATING FROM EQUIPMENT. OBSERVED DRAIN FROM MAIN ICE MACHINE WAS NOT PROPERLY AIR GAPPED. PROPERLY AIR GAP THE DRAIN LINE COMING FROM THE ICE BIN AT LEAST 1 INCH FROM SEWAGE SYSTEM. (LINE WAS PROPERLY AIR GAPPED INITIALLY, BUT ALUMINUM FOIL WAS PLACED ON THE END OF THE DRAIN LINE TO ELIMINATE SPLASHING, WHICH IN TURN ELIMINATED THE AIR GAP) 12-22-2014 OBSERVED ICE MACHINE PROPERLY AIR GAPPED BETWEEN DRAIN AND DRAIN LINE. VIOLATION CORRECTED, CORRECTED: OBSERVED ICE MACHINE PROPERLY AIR GAPPED BETWEEN DRAIN AND DRAIN LINE.
- 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
- Comment:
- CORRECTED: OBSERVED NO ITEMS COOLING ON THE TOP TIER OF CARRY OUT REFRIGERATOR.
- 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: Package Integrity
- Comment:
- CORRECTED: CANS DISCARDED AT TIME OF INSPECTION
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: OBSERVED ITEMS ON HOT HOLDING STEAM TABLE TO BE ABOVE 165F.
- 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)
|
12/22/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- Ice machine(s)
- Comment:
- A DIRECT CONNECTION MAY NOT EXIST BETWEEN SEWAGE SYSTEM AND A DRAIN LINE ORIGINATING FROM EQUIPMENT. OBSERVED DRAIN FROM MAIN ICE MACHINE WAS NOT PROPERLY AIR GAPPED. PROPERLY AIR GAP THE DRAIN LINE COMING FROM THE ICE BIN AT LEAST 1 INCH FROM SEWAGE SYSTEM. (LINE WAS PROPERLY AIR GAPPED INITIALLY, BUT ALUMINUM FOIL WAS PLACED ON THE END OF THE DRAIN LINE TO ELIMINATE SPLASHING, WHICH IN TURN ELIMINATED THE AIR GAP), ,
- 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:
- prep station cooler
- Problems:
- Improperly In plastic container
- Comment:
- COOLING MUST BE ACCOMPLISHED BY EFFECTIVE METHODS. OBSERVED RICE IN KITCHEN PREP COOLER AT 49F. MANAGER ACKNOWLEDGED AT TIME OF INSPECTION THAT RICE MAY HAVE BEEN PULLED EARLY AND PLACED IN COOLER. IT WAS CORRECTED AT THE TIME OF INSPECTION BY THROWING OUT RICE ON THE COOLER. PROPERLY COOL BEFORE HOLDING COLD FOOD. DO NOT USE PREP COOLERS TO COOL OR FINISH COOLING FOOD. , COOLING MUST BE ACCOMPLISHED BY EFFECTIVE METHODS. OBSERVED RICE IN KITCHEN PREP COOLER AT 49F. MANAGER ACKNOWLEDGED AT TIME OF INSPECTION THAT RICE MAY HAVE BEEN PULLED EARLY AND PLACED IN COOLER. IT WAS CORRECTED AT THE TIME OF INSPECTION BY THROWING OUT RICE ON THE COOLER. PROPERLY COOL BEFORE HOLDING COLD FOOD. DO NOT USE PREP COOLERS TO COOL OR FINISH COOLING FOOD. ,
- 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- EQUIPMENT FOOD CONTACT SURFACES AND UTENSILS MUST BE SANITIZED IN HOT WATER THAT ALLOWS UTENSIL SURFACE TEMPERATURE TO REACH 160F. DISHWASHER DID NOT REACH ADEQUATE TEMPERATURE DURING SANITIZING RINSE CYCLE. (DURING INSPECTION A MANAGER CALLED A DISHWASHER EQUIPMENT REPAIR TECHNICIAN) SET UP 3-COMPARTMENT SINK TO WASH DISHES IF DISHWASHER NEEDS REPAIR. (TEMPERATURE INDICATING THERMO LABELS DID NOT REGISTER 160F SURFACE TEMPERATURE, HOWEVER DIGITAL THERMOMETER REGISTERED SURFACE TEMP AT 167F AFTER REPAIR). , EQUIPMENT FOOD CONTACT SURFACES AND UTENSILS MUST BE SANITIZED IN HOT WATER THAT ALLOWS UTENSIL SURFACE TEMPERATURE TO REACH 160F. DISHWASHER DID NOT REACH ADEQUATE TEMPERATURE DURING SANITIZING RINSE CYCLE. (DURING INSPECTION A MANAGER CALLED A DISHWASHER EQUIPMENT REPAIR TECHNICIAN) SET UP 3-COMPARTMENT SINK TO WASH DISHES IF DISHWASHER NEEDS REPAIR. (TEMPERATURE INDICATING THERMO LABELS DID NOT REGISTER 160F SURFACE TEMPERATURE, HOWEVER DIGITAL THERMOMETER REGISTERED SURFACE TEMP AT 167F AFTER REPAIR). 12-22-2014 OBSERVED HOT WATER SANITIZING DISHWASHER NOT REACHING ADEQUATE SURFACE TEMPERATURE OF 160F. MUST REPAIR TO ENSURE PROPER SANITIZATION OF UTENSILS AND EQUIPMENT. A SECOND FOLLOW UP IS NEEDED TO VERIFY PROPER REPAIRS AND IF MACHINE IS IN GOOD WORKING ORDER. VIOLATION NOT CORRECTED,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Package Integrity
- Items:
- Food package(s) Cans, Food package(s) Cans
- Locations:
- canned goods rack
- Problems:
- Soiled, Dented, dented on seam or swollen
- Corrections:
- Clean prior to opening., Discard.
- Comment:
- FOOD PACKAGES MUST BE IN GOOD CONDITION AND PROTECT THE FOOD CONTENTS IN THE PACKAGE. OBSERVED TWO MUSTARD CANS ON STORAGE RACK THAT WERE RECEIVED IN MARCH OF THIS YEAR, DID NOT LOOK TO BE IN GOOD CONDITION (DIRTY LIDS, LID LOOKED LIKE IT WAS SLIGHTLY BULGING). MANAGER THREW OUT THE CANS DURING TIME OF INSPECTION. INSPECT CANS AND OTHER PACKAGES TO MAKE SURE FOOD IS NOT EXPOSED TO POTENTIAL CONTAMINANTS. ,
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS (TCS) FOOD THAT IS HELD HOT MUST BE AT A TEMPERATURE OF 135F OR ABOVE. OBSERVED CHILI ON STEAM TABLE AT 120F. FOOD HELD HOT MUST BE 135F OR ABOVE. CORRECTED AT TIME OF INSPECTION- CHILI REMOVED FROM STEAM TABLE AN REHEATED TO 165F ON STOVE, ADDITIONAL WATER PUT IN STEAM TABLE AND UNIT TURNED UP., POTENTIALLY HAZARDOUS (TCS) FOOD THAT IS HELD HOT MUST BE AT A TEMPERATURE OF 135F OR ABOVE. OBSERVED CHILI ON STEAM TABLE AT 120F. FOOD HELD HOT MUST BE 135F OR ABOVE. CORRECTED AT TIME OF INSPECTION- CHILI REMOVED FROM STEAM TABLE AN REHEATED TO 165F ON STOVE, ADDITIONAL WATER PUT IN STEAM TABLE AND UNIT TURNED UP. ,
- 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:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING MUST BE MAINTAINED IN GOOD REPAIR. OBSERVED LEAD AT HOT WATER HEATER, DRAIN LINE AT HAND SINK IN DISH AREA REPAIRED WITH DUCT TAPE, LOOSE FAUCET IN LADIES RESTROOM REPAIR., PLUMBING MUST BE MAINTAINED IN GOOD REPAIR. OBSERVED LEAK AT HOT WATER HEATER, DRAIN LINE AT HAND SINK IN DISH AREA REPAIRED WITH DUCT TAPE, LOOSE FAUCET IN LADIES RESTROOM REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside
- Locations:
- dumpster area door(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- DUMPSTER LIDS AND DOORS MUST BE KEPT CLOSED. OBSERVED BOTH SIDE DOORS ON DUMPSTER TO BE OPEN. KEEP LIDS AND DOOR CLOSED TO PREVENT 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. OBSERVED THE FOLLOWING -DAMAGED FILTERS IN HOOD IN BACK COOK LINE -RIGHT SIDE COOLER DOOR IN THE BAR IS LOOSE ON ITS HINGES AND DOESN'T SHUT/SEAL WELL -PLASTIC BAG IS USED IN PLACE OF RUBBER STOPPER AT BAR 3 COMPARTMENT SINK.
- 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.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- VENTILATION HOOD DEVICES MUST BE SUFFICIENT IN NUMBER TO PREVENT ACCUMULATION OF GREASE ON WALLS AND EQUIPMENT. OBSERVED GAPS IN THE FILTER BANK IN THE HOOD OVER THE MONGOLIAN GRILL. PROVIDE ADDITIONAL FILTERS OR SPACES TO FILL GAPS AND PREVENT GREASE ACCUMULATION IN DUCTWORK.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- By the wait station work area
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS MUST BE STORED SUBMERGED IN AN APPROVED SANITIZER SOLUTION. OBSERVED WIPING CLOTHS IN SANITIZER BUCKETS WITH SO LITTLE SANITIZER SOLUTION THAT THE CLOTHS WERE NOT IN OR SUBMERGED IN THE SANITIZER. FILL SANITIZER BUCKETS WITH ENOUGH SANITIZER SO THAT THE WIPING CLOTHS ARE COVERED TO PREVENT BACTERIAL GROWTH ON THE CLOTHS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/05/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- 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
|
06/16/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE 2) BEVERAGE GUN HOLDER AT BAR ,
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- kitchen cookline 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- ceiling grate near mop sink
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) WATER GUSHING FROM BENEATH THE BACKFLOW PREVENTER AT MOP SINK AFTER WATER IS TURNED OFF 2) COLD WATER FAUCET HANDLE NOT SECURELY ATTACHED TO SINK INSIDE WOMEN'S RESTROOM
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/10/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COLD TABLE WAS REPAIRED TODAY/29/14. SOY BEEF, SOY CHICKEN, TOMATOES ARE LESS THAN 41F TODAY. 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)
|
01/29/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE VICTORY WAS HOSE HAS BEEN REPLACED IT IS CLEAN TODAY. VIOLATION CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- THE COLD TABLE THAT IS HOLDING THE SOY CHICKEN AND SOY BEEF IS OUT OF TEMP TODAY. THE SOY BEEF IS 59F AND THE SOY CHICKEN IS 56F. TOFU IS 54F. THE OTHER TWO TABLES ARE 41F. AN OFFICE CONSULTATION WILL BE SCHEDULED. CORRECT IMMEDIATELY. MAINTAIN PHF'S UNDER 41F AT ALL TIMES.,
- 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)
|
01/13/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE VICTORY WASH HOSE HAS MOLD INSIDE THE HOSE. DO NOT USE UNTIL REPLACED. REPLACE HOSE WITHIN 10 DAYS. THE WASH WILL BE IN DIRECT CONTACT WITH RTE FOOD AND THE HOSE THEREFORE MUST BE CLEAN TO SIGHT AND TOUCH. RECHECK WITHIN 10 DAYS.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THERE ARE MANY ITEMS IN THE COLD TABLES THAT ARE OUT OF TEMP TODAY, OVER 41F. DICED TOMATOES ARE 50F, RAW CHICKEN AND SAUSAGE 47F, SOY CHICKEN AND BEEF 46F. TABLES WERE TURNED ON LATE TODAY, ACCIDENTALLY, WHICH COULD ACCOUNT FOR THE HIGH TEMPS (AT 11AM) MONITOR TODAY, ADJUST AS NEEDED, DISCARD ALL PHF'S IF THEY DO NOT REACH 41F BY 3PM TODAY. REVISIT IN 10 DAYS, RISK CONTROL PLAN WILL BE NEEDED., ,
- 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)
|
12/04/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- THE CUTTING BOARDS HAVE BEEN REPLACED AND THEY ARE SMOOTH AND CLEAN. CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- ALL FOODS IN CUSTOMER SERVICE PREP TABLES ARE UNDER 41F. SOY CHICKEN AND BEEF ARE 41F, RAW CHICKEN AND SAUSAGE WERE 38F. 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)
|
08/07/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Comment:
- THE DISHMACHINE IS SANITIZING PROPERLY. VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Contact with Equipment an
- Comment:
- THE CUTTING BOARDS ARE STILL DIRTY/STAINED AT THE 3 COMPARTMENT SINK. CLEAN, REFINISH OR REPLACE WITHIN 10 DAYS. RECHECK IN 10 DAYS. THE INTERIOR OF THE DISHMACHINE IS CLEAN, FOOD DEBRIS BUILD-UP IS GONE.,
- 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: Potentially Hazardous Food (Ti
- Comment:
- SOY CHICKEN AND SOY BEEF WERE 50-55F IN THE PREP (CUSTOMER SERVICE) TABLE. CHICKEN, HAM AND SAUSAGE IN THE OTHER TABLE ARE 49F-56F AS WELL. REPAIR ADJUST IMMEDIATELY. REVISIT IN 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)
|
07/18/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE IS NOT SANITIZING PROPERLY, DISHES ARE NOT REACHING 160F. REPAIR IMMEDIATELY. SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL REPAIRED.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Contact with Equipment an
- Items:
- Equipment cutting board
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE CUTTING BOARDS AT THE THREE COMPARTMENT SINK ARE DIRTY/STAINED. REPLACE OR RESURFACE (SHAVE) WITHIN THE NEXT 10 DAYS. , THE INSIDE OF THE DISHMACHINE, INCLUDING THE SPRAY GUARD ON THE SANITIZED END IS COVERED IN BUILT UP FOOD DEBRIS. CLEAN IMMEDIATELY. WATER RUNS FROM THESE SURFACES ONTO CLEAN DISHES. RECHECK WITHIN 10 DAYS., ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SOY "CHICKEN" AND "BEEF" WERE 46-50F IN COOLER FOR CUSTOMER SERVICE TODAY. HAM WAS FOUND IN ANOTHER UNIT AT 46F AND CHICKEN IN THE SAME UNIT WAS 46F. ADJUST/REPAIR UNITS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS UNDER 41F AT ALL TIMES., ,
- 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not properly Worn
- Corrections:
- Hair restraints are to cover hair.
- Comment:
- FOOD PREPARERS MUST WEAR HAIR RESTRAINTS THAT COVER HAIR, LONG STRANDS OF HAIR MAY NOT HANG BELOW THE HAT, OR IN AN EMPLOYEES FACE, AS WAS FOUND TODAY. CORRECT PRACTICE BY NEXT INSPECTION.
- 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
- Floors, Walls, and Ceilings
- Items:
- Floor(s) juncture
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- IN THE WALK IN COOLER THERE IS A COVED TILE MISSING ADJACENT TO THE WALK IN DOOR AND WATER IS POOLING IN THIS HOLE. REPAIR BY NEXT INSPECTION. RECHECK IN 6 MONTHS.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE BAR DRAIN PLUGS ARE NOT FITTING TIGHT IN THE DRAIN AND BARTENDERS ARE USING PLASTIC BAGS TO HOLD WATER. REPLACE DRAIN PLUGS BY NEXT INSPECTION.
- 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)
- Locations:
- food scoops Kitchen Area
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- THE ICE CREAM SCOOPS IN THE KITCHEN WERE FOUND IN STANDING WATER. KEEP ON A CLEAN DRY SURFACE, IN PRODUCT OR IN RUNNING WATER. CORRECT TODAY., SCOOPS WERE PLACED IN A CLEAN DRY CONTAINER AT TIME OF INSPECTION.
- 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
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- VENTILATION FILTERS ARE NOT FITTING ADEQUATELY IN THE HOOD IN THE KITCHEN. REPLACE TO ELIMINATE OPEN SPACES, BY NEXT INSPECTION. RECHECK IN 6 MONTHS.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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06/18/2013 | Routine |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- BOOSTER HEATER TURNED ON.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED BROCCOLI AND COTTAGE CHEESE AT 46F INSIDE KITCHEN PREP STATION COOLER., POTENTIALLY HAZARDOUS FOODS DISCARDED.
- 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- kitchen cookline 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- food scoops Kitchen Area
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- FOOD SCOOPS FOR RICE, ETC IMPROPERLY STORED ON ICE., UTENSILS STORED ON CLEAN, DRY SURFACE AND CLEANED/ SANITIZED EVERY FOUR HOURS.
- 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)
- Locations:
- 3-door reach-in cooler bar
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POOLED, SOILED LIQUID BENEATH CLEAN GLASSWARE INSIDE 3-DOOR BEER COOLER AT BAR.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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11/09/2012 | Routine |
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- food processor
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- FOOD PROCESSOR CRACKED, DAMAGED, DUCT TAPED - DISCARD AND REPLACE.
- 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
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05/16/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- rice steamer
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- BROWN RICE AT 111F INSIDE THE RICE STEAMER., POTENTIALLY HAZARDOUS FOOD DISCARDED.
- 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:
- SALSA, PICO DE GALLO, SOUR CREAM, EGG ROLLS AT 46-48F AT THE KITCHEN PREP STATION COOLER., POTENTIALLY HAZARDOUS FOOD DISCARDED.
- 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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11/14/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALSA, SOUR CREAM, GUACAMOLE AT 47F ON RAISED RAIL OF TACO SALAD PREP COOLER., POTENTIALLY HAZARDOUS FOOD DISCARDED.
- 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:
- Hot food item(s)
- Locations:
- rice cooker
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- WHITE RICE AT 129F INSIDE RICE STEAMER., POTENTIALLY HAZARDOUS FOOD DISCARDED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Beverage wait station work area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- RICE SPILLED ON SHELF BENEATH BEVERAGE MACHINE AT WAIT STATION., 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- MOPS STORED INSIDE MOP SINK BASIN - INVERT MOPS OR HANG TO DRY PROPERLY. , MOPS INVERTED FOR PROPER DRYING.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
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05/23/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Locations:
- Mop sink spray nozzle
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SHUT OFF VALVE (SPRAYER NOZZLE) ATTACHED TO MOP SINK HOSE DOWNSTREAM OF THE BACKFLOW PREVENTER - PROVIDE A HOSE BIBB VACUUM BREAKER BETWEEN THE HOSE AND FAUCET OR REMOVE HOSE SPRAYER AFTER EACH USE., SPRAYER GUN REMOVED FROM THE END OF MOP SINK HOSE.
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filters kitchen cookline
- 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:
- Storage area outside the walk-in freezer
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- women's restroom
- 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.
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11/08/2010 | Routine Inspection |
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