Beirut Gardens, 19045 Eureka, Southgate, MI 48195 - inspection findings and violations

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Business Info

Restaurant name: BEIRUT GARDENS
Address: 19045 Eureka, Southgate, MI 48195
Permit #: 029732
Non-smoking facility: No
Last inspection: 05/27/2015
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Inspection findings

Inspection date

Type
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Prep cooler no longer in facility. Items are now stored in glass deli-style cooler. 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)
 05/27/2015Follow-up
  • Critical: Backflow Prevention
    Comment:
    Air gap re-created. VIOLATION 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: Hand Drying Provision
    Comment:
    Paper towels provided. VIOLATION 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: Handwashing Cleanser, Availabi
    Comment:
    Soap provided. VIOLATION CORRECTED.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Prep cooler is still not holding 41 F-garlic sauce 53 F, dressing 46 F, milk 44 F (bottom). Do NOT use cooler until repaired. WCHD will return within 7 days. Violation is 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)
 05/21/2015Follow-up
No violation noted during this evaluation. 05/20/2015Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on Mop sink with hose
    Corrections:
    Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
    Comment:
    Two drain lines (from 3 compartment sink and dishmachine) sitting in floor drain. A direct connection between sewage line and drain in which food is placed. Lift drain lines above drain., This Priority (P) violation has been cited three (3) straight routine inspections. An office consultation will be scheduled and a fee of $200 assessed.,
    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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    No paper towels at any of the three (3) hand washing sinks (waitress station, 2 in kitchen). Hand washing sinks must have paper towels at ALL times. , This Priority Foundation (Pf) violation has been cited three (3) straight routine inspections. An office consultation will be scheduled and a fee of $200 assessed.,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink prep area
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    No soap at waitress station hand wash sink and hand sink at end of serving line. Soap must be provided at all hand wash sinks at ALL times. This is a repeat Priority Foundation (Pf) violation.,
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Wait station prep cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Prep cooler at wait station is not holding potentially hazardous foods (PHFs) at 41 F: garlic sauce 57 F, dressing 65 F. Cut lemons 55 F. Compressor is iced over. Do not store potentially hazardous foods (PHFs) in cooler until repaired., ,
    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)
  • Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    Material of counter top at wait station is partially missing. Repair/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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures Ceiling
    Locations:
    kitchen ceiling
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Ceiling above sheeter is splattered with food debris. 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.
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s) at prep cooler
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    Two cutting boards (prep coolers in kitchen and at front wait station) are heavily scored. Clean, use reverse side of cutting boards.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Wait station prep cooler
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Compressor of prep cooler at wait station is iced over. 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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Non food contact surfaces throughout the kitchen are dirty-shelves containing large containers of spices
    General violation description:
    4-602.13 - lower shelf with 5 gallon buckets
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    kitchen overhead sprayer
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    Handle of overhead sprayer faucet is dripping. Repair.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Thawing
    Items:
    Frozen food(s) for thawing
    Locations:
    kitchen
    Problems:
    Stored above 41 degrees f thawed or partially thawed At room temperature
    Corrections:
    Store under refrigeration.
    Comment:
    Two pans of beef kebabs thawing at room temperature. Both pans still frozen. Defrost in refrigerator.
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 05/04/2015Routine
  • Critical: Backflow Prevention
    Comment:
    CORRECTED. HOSE NOZZLE REMOVED FORM HOSE AFTER 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: Characteristics
    Comment:
    CORRECTED. COMMON TOOLS HAVE BEEN REPLACED WITH FOOD-GRADE SPATULAS AT THE COOK LINE.
    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: Equipment Food-Contact Surface
    Comment:
    CORRECTED. FOOD CONTACT SURFACES AND UTENSILS ARE CLEANED AT LEAST EVERY 3-4 HOURS DURING THE DAY. ALL CITED ITEMS OBSERVED CLEAN TODAY.
    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:
    CORRECTED. PAPER TOWEL PROVIDED AT ALL HAND WASH SINKS.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    CORRECTED. SOAP PROVIDED AT ALL HAND WASH SINKS.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: 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)
 10/21/2014Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on Mop sink with hose
    Corrections:
    Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
    Comment:
    TRIGGER NOZZLE OBSERVED ON HOSE AT MOP SINK WHEN NOT IN USE. TO PROTECT THE BACK FLOW PREVENTION DEVICE, A SHUT OFF VALVE MAY NOT BE LEFT ATTACHED DOWNSTREAM OF THE BACK FLOW PREVENTER WHEN NOT IN USE. REMOVE THE TRIGGER NOZZLE FROM THE HOSE NOW AND AFTER EACH USE. THIS IS A REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. ,
    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: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED 2 COMMON TOOLS (PAINT SCRAPER/DRY WALL MUD SCRAPER) USED AS FOOD CONTACT UTENSILS ON THE COOK LINE. FOOD CONTACT UTENSILS MUST BE APPROVED FOR FOOD SERVICE. DISCONTINUE USING THE COMMON TOOLS AS FOOD UTENSILS. PROVIDE APPROVED, FOOD-GRADE UTENSILS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
    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: 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:
    FOOD CONTACT SURFACES NOT CLEANED AFTER USE OR AT LEAST EVERY 4 HOURS DURING CONTINUOUS USE, SUCH AS: COOK LINE UTENSILS SUCH AS KNIVES, TONGS, SPATULAS, SPOONS BLENDER CARAFE IN JUICE AREA SKILLETS HANGING IN COOK LINE AREA DOUGH SHEETER FOOD CONTACT PARTS INTERIOR AND EXTERIOR OF THE DRIED CHICK PEA BIN INTERIOR AND EXTERIOR OF THE WHITE FLOUR BINS FOOD CONTACT SURFACES MUST BE CLEANED AFTER USE OR AT LEAST EVERY 4 HOURS IF USED THROUGHOUT THE DAY. CLEAN THE NOTED AREAS NOW AND KEEP CLEAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
    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
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO PAPER TOWEL PROVIDED AT 2 HAND WASH SINKS IN THE KITCHEN AND THE HAND WASH SINK IN THE SERVER AREA. PAPER TOWEL MUST BE PROVIDED AT ALL HAND SINKS. PROVIDE. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. ,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink prep area
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO SOAP PROVIDED AT THE HAND WASH SINK IN THE KITCHEN PREP AREA. SOAP MUST BE PROVIDED AT EACH HAND WASH SINK. PROVIDE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. ,
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO CHLORINE TEST STRIPS PROVIDED. PROVIDE CHLORINE TEST STIRPS TO MONITOR THE SANITIZER CONCENTRATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
    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)
  • Clean Condition
    Items:
    Employee clothing pants/slacks
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    COOKING EMPLOYEE'S OUTER CLOTHING OBSERVED TO BE SOILED WITH GREASE AND DEBRIS. NO APRON OBSERVED BEING WORN. COOKING EMPLOYEES MUST WEAR CLEAN OUTER CLOTHING TO PREVENT THE CONTAMINATION OF FOOD AND EQUIPMENT.
    General violation description:
    2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    HOOD VENTILATION SYSTEM IS VERY HEAVILY SOILED WITH GREASE AND DEBRIS. SCHEDULE CLEANING OF THE VENTILATION SYSTEM NOW TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT AND TO REDUCE FIRE RISK.
    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 floors
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    FLOOR BENEATH HOOD VENT AND COOKING EQUIPMENT IS HEAVILY SOILED WITH GREASE AND FOOD DEBRIS. CLEAN NOW AND KEEP THE PHYSICAL FACILITY 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.
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s) at prep cooler
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    3 CUTTING BOARDS IN THE KITCHEN AND THE CUTTING BOARD AT THE JUICE PREP COOLER OBSERVED TO BE STAINED/SCORED. RESURFACE OR REPLACE CUTTING BOARDS THAT ARE NOT SMOOTH AND EASILY CLEANABLE.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO HAND WASHING SIGN POSTED AT THE HAND SINK IN THE PREP AREA OF THE KITCHEN OR THE MEN'S RESTROOM. POST HAND WASHING SIGNS AT EACH HAND SINK.
    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.
  • Linens and Napkins, Use Limita
    Items:
    Linen(s) and napkin(s)
    Problems:
    In contact with food(s)
    Corrections:
    Remove.
    Comment:
    CONTAINERS OF WASHED, CHOPPED LETTUCE OBSERVED COVERED WITH LINEN APRON AND LINEN WIPING CLOTH. BAKED BREAD PLACED INTO BASKET LINED WITH LINEN WIPING CLOTH. FOOD MAY NOT BE STORED IN CONTACT WITH LINEN APRONS OR WIPING CLOTHS. USE DISPOSABLE OR EASILY CLEANABLE MATERIALS TO CONTACT FOOD.
    General violation description:
    3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    MANY NON-FOOD CONTACT SURFACES OF EQUIPMENT OBSERVED HEAVILY SOILED WITH ACCUMULATED DEBRIS: -COOLER AND MICROWAVE DOOR HANDLES IN THE KITCHEN -EXTERIOR OF THE DOUGH SHEETER -CUPBOARD BENEATH THE ICE BIN IN THE SERVER AREA -EXTERIOR OF TRASH CANS IN KITCHEN -WIRE RACK SHELVING UNIT ON THE COOK LINE -CART/TABLE LEGS OF THE COOKING EQUIPMENT ON THE COOK LINE. CLEAN NOTED AREAS NOW AND KEEP SURFACES 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.
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    AMBIENT AIR THERMOMETERS MISSING FROM SEVERAL PREP COOLERS. PROVIDE THERMOMETER IN EACH COOLER TO MONITOR AIR TEMPERATURES.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WET/SOILED CUTTING BOARDS OBSERVED STORED ON COUNTERS/CUTTING BOARDS IN THE KITCHEN. STORE WIPING CLOTHS COMPLETELY SUBMERGED IN THE SANITIZER BETWEEN EACH USE.
    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
 10/06/2014Routine
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on Mop sink with hose
    Corrections:
    Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
    Comment:
    TRIGGER NOZZLE OBSERVED ATTACHED TO THE HOSE AT THE MOP SINK WHEN NOT IN USE. CORRECTED AT TIME OF INSPECTION BY REMOVING THE TRIGGER NOZZLE FROM THE HOSE. PERSON IN CHARGE INSTRUCTED TO REMOVE THE TRIGGER NOZZLE FROM THE HOSE AFTER EACH USE TO PROTECT THE BACK FLOW PREVENTION DEVICE.
    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: Characteristics
    Items:
    Single-service/use articles
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    BAKED BREAD PLACED INTO BASKET LINED WITH BLACK PLASTIC TRASH BAG. BREAD DOUGH IS PLACED ONTO BOARDS MADE OF A CARDBOARD/PARTICLE BOARD MATERIAL. OBSERVED THE BOARDS WITH GREEN MOLD-LIKE GROWTH COLONIES ON THEM. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE TRASH BAG FROM THE BREAD BASKET AND BY DISCARDING THE MOLDED BREAD DOUGH BOARDS. THE BREAD DOUGH WILL BE PLACED ONTO PLASTIC WASHABLE TRAYS.
    General violation description:
    4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS TO THE HAND WASH SINK ON THE COOK LINE AND THE HAND WASH SINK IN THE KITCHEN.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Frequency
    Items:
    Pick up frequency for refuse
    Problems:
    Inadequate Attracts rodents/insects
    Corrections:
    Increase pick-up frequency.
    Comment:
    DUMPSTER OBSERVED OVERFILLED WITH LIDS UNABLE TO CLOSE. SEVERAL TRASH BAGS OBSERVED SITTING ON THE GROUND NEXT TO THE DUMPSTER. THE PERSON IN CHARGE STATES THAT THE DUMPSTER IS EMPTIED EVERY TUESDAY (TOMORROW). INCREASE DUMPSTER PICK-UP FREQUENCY TO ENSURE THAT ALL TRASH CAN BE PLACED INTO THE CLOSED DUMPSTER OR BREAK DOWN BOXES AND TRASH TO INCREASE DUMPSTER CAPACITY.
    General violation description:
    5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES IN THE FACILITY OBSERVED SOILED. CLEAN THE DOOR HANDLES OF THE COCA-COLA COOLER, PEPSI COOLER, THE EXTERIOR OF THE MICROWAVE OVENS, THE DOOR HANDLES OF THE 2-DOOR REACH-IN FREEZER, THE DOOR HANDLE OF THE JUICE BAR PREP COOLER, THE DOORS/DRAWERS OF THE CUPBOARDS IN THE SERVER AREA.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    THE BACK DOOR SCREEN DOOR LEAVES A GAP OF APPROXIMATELY 4 INCHES OPEN AT THE BOTTOM OF THE DOOR. PROVIDE A TIGHT FITTING SCREEN DOOR TO PREVENT THE ENTRY OF PESTS.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO COOLER THERMOMETERS OBSERVED IN THE 2-DOOR PEPSI COOLER OR THE 2-DOOR OPEN TOP FOOD PREP COOLER. PROVIDE A COOLER THERMOMETER FOR EACH COOLER UNIT.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN AND COOK LINE AREA. KEEP SUBMERGED IN THE SANITIZER BUCKETS BETWEEN EACH USE.
    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
 04/28/2014Routine
  • Critical: Manual and Mechanical Warewash
    Comment:
    CORRECTED. 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE.
    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
  • 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)
 11/07/2013Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Locations:
    Facility FOOD CONTACT SURFACE(S)
    Problems:
    Constructed from materials that are not
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials.
    Comment:
    1. OBSERVED FRIED PITA CHIPS STORED IN A CARDBOARD BOX THAT ORIGINALLY HELD RAW BEEF 2. OBSERVED DOUGH STORED IN A WHITE PLASTIC SHOPPING BAG FOOD MUST BE STORED IN MATERIALS THAT ARE SAFE AND INTENDED FOR THE STORAGE OF FOOD. DO NOT RE-USE BOXES THAT CONTAINED RAW MEAT. DO NOT USE WHITE, PLASTIC SHOPPING BAGS AS FOOD CONTACT SURFACES. CORRECTED AT TIME OF INSPECTION BY TRANSFERRING THE NOTED FOODS INTO FOOD GRADE CONTAINERS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.
    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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. 50-100 PPM CHLORINE IS REQUIRED TO SANITIZE WARES. ADJUST OR REPAIR THE DISH MACHINE TO DISPENSE CHLORINE AS REQUIRED TO SANITIZE WARES. USE THE 3-COMPARTMENT SINK TO SANITIZE WARES UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. 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
  • 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:
    OBSERVED RAW CHICKEN STORED ABOVE SOUP, RAW SHELL EGGS STORED OVER FETA CHEESE, AND RAW GROUND BEEF (KAFTA) STORED OVER TOMATOES AND PEPPERS IN THE PREP COOLER. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE PREP COOLER TO PREVENT CROSS CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY PLACING RAW MEATS BELOW AND AWAY FROM READY-TO-EAT FOODS WITH THE CHICKEN STORED AWAY FROM OTHER RAW MEATS.
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO CHLORINE TEST STRIPS PROVIDED TO MONITOR THE SANITIZER CONCENTRATION AT THE DISH MACHINE, IN THE WIPING CLOTH BUCKET, AND THE 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)
  • 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:
    SOILED WARES STORED IN THE KITCHEN HAND WASH SINK. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR HAND WASHING AT ALL TIMES. CLEAR THE HAND WASH SINK. DO NOT STORE ITEMS IN THE HAND WASH SINK. CORRECTED DURING INSPECTION BY REMOVING THE ITEMS FROM THE HAND SINK.
    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)
  • Critical: Where to Wash
    Items:
    Employee washed/rinsed hands
    Problems:
    In three compartment sink
    Corrections:
    Hands shall be washed in handsink(s) only.
    Comment:
    OBSERVED EMPLOYEE WASHING HANDS AT THE SPRAY ARM NEAR THE DISH MACHINE. EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINKS. WASH HANDS AT THE HAND WASH SINK. CORRECTED AT TIME OF INSPECTION. THE EMPLOYEE WAS INSTRUCTED TO WASH HANDS AT THE HAND WASH SINK BY THE PERSON IN CHARGE.
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Clean Condition
    Items:
    Employee clothing
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    COOK OBSERVED WEARING CLOTHING HEAVILY SOILED WITH FOOD DEBRIS/GREASE.
    General violation description:
    2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system intake air ducts
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    VENTILATION HOOD AND HOOD VENTILATION FILTERS HEAVILY SOILED WITH GREASE/DEBRIS. SCHEDULE CLEANING OF THE VENTILATION SYSTEM.
    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
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    FLOORS THROUGHOUT THE FACILITY ARE WET AND SOILED WITH FOOD DEBRIS. CEILING TILES NEAR THE BACK DOOR ARE SOILED WITH FOOD SPLATTER.
    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.
  • Insect Control Devices, Design
    Items:
    Insect control device(s)
    Problems:
    Allows dead insects/insect parts to contaminate Exposed food
    Corrections:
    Move to eliminate potential contamination.
    Comment:
    OBSERVED 3 FLY PAPER STRIPS HUNG DIRECTLY ABOVE THE FOOD PREP AREA IN THE KITCHEN.
    General violation description:
    6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    LARGE GAP OBSERVED AT THE BOTTOM OF THE SCREEN DOOR AT THE BACK DOOR.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Removing Dead or Trapped Birds
    Items:
    Dead/trapped pest(s) flies
    Problems:
    Not removed from facility
    Corrections:
    Remove dead pests from facility.
    Comment:
    OBSERVED 5 FLY PAPER STRIPS WITH MANY DEAD FLIES NOT REMOVED FROM THE KITCHEN.
    General violation description:
    6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WET WIPING CLOTHS STORED ON COUNTERS THROUGHOUT THE KITCHEN. STORE WET WIPING CLOTHS SUBMERGED IN SANITIZER 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
 10/23/2013Routine
  • Critical: Cleaning Procedure
    Comment:
    CORRECTED. OBSERVED EMPLOYEES WASHING HANDS AT THE HAND WASH SINK WITH SOAP FOR AT LEAST 20 SECONDS AND DRYING HANDS WITH PAPER TOWELS TODAY. ENSURE THAT EMPLOYEES CONTINUE WASHING HANDS WITH THE PROPER HAND WASHING PROCEDURE.
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: When to Wash
    Comment:
    CORRECTED. OBSERVED EMPLOYEES WASHING HANDS WHEN CHANGING TASKS TODAY. ENSURE THAT ALL EMPLOYEES CONTINUE WASHING HANDS WHEN REQUIRED.
    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
 06/07/2013Follow-up
  • Critical: Cleaning Procedure
    Comment:
    NOT CORRECTED. 1. OBSERVED COOK RINSE HANDS FOR 1-2 SECONDS WITHOUT SOAP 2. OBSERVED COOK RINSE HANDS AT THE SPRAY ARM IN THE DISH WASHING AREA COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION. A 2ND FOLLOW-UP INSPECTION WILL BE CONDUCTED TO CONFIRM COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION, INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Cleaning Procedure
    Comment:
    NOT CORRECTED. 1. OBSERVED COOK RINSE HANDS FOR 1-2 SECONDS WITHOUT SOAP 2. OBSERVED COOK RINSE HANDS AT THE SPRAY ARM IN THE DISH WASHING AREA COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION. A 2ND FOLLOW-UP INSPECTION WILL BE CONDUCTED TO CONFIRM COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION, INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Preventing Contamination from
    Comment:
    CORRECTED. OBSERVED EMPLOYEES WEARING GLOVES WHILE HANDLING READY TO EAT FOODS TODAY.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Preventing Contamination from
    Comment:
    CORRECTED. OBSERVED EMPLOYEES WEARING GLOVES WHILE HANDLING READY TO EAT FOODS TODAY.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: When to Wash
    Comment:
    1. OBSERVED EMPLOYEE CHANGING GLOVES WITHOUT FIRST WASHING HANDS 2. OBSERVED COOK ENTER THE KITCHEN FROM AN EXTERIOR DOOR AND PUT ON GLOVES WITHOUT FIRST WASHING HANDS COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION. A 2ND FOLLOW-UP INSPECTION WILL BE CONDUCTED TO CONFIRM COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION, INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
    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: When to Wash
    Comment:
    1. OBSERVED EMPLOYEE CHANGING GLOVES WITHOUT FIRST WASHING HANDS 2. OBSERVED COOK ENTER THE KITCHEN FROM AN EXTERIOR DOOR AND PUT ON GLOVES WITHOUT FIRST WASHING HANDS COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION. A 2ND FOLLOW-UP INSPECTION WILL BE CONDUCTED TO CONFIRM COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION, INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
    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
 05/22/2013Follow-up
  • Critical: Characteristics
    Comment:
    NOT CORRECTED. OBSERVED FOODS IN THE FREEZER AND BREAD DOUGH STORED IN WHITE PLASTIC SHOPPING BAGS. FOOD CONTAINERS MUST BE CONSTRUCTED OF MATERIALS THAT ARE SAFE FOR FOOD. PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION., CORRECTED. FOOD GRADE STORAGE BAGS HAVE BEEN PROVIDED AND FOODS HAVE BEEN TRANSFERRED INTO THEM.
    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: Characteristics
    Comment:
    NOT CORRECTED. OBSERVED FOODS IN THE FREEZER AND BREAD DOUGH STORED IN WHITE PLASTIC SHOPPING BAGS. FOOD CONTAINERS MUST BE CONSTRUCTED OF MATERIALS THAT ARE SAFE FOR FOOD. PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION., CORRECTED. FOOD GRADE STORAGE BAGS HAVE BEEN PROVIDED AND FOODS HAVE BEEN TRANSFERRED INTO THEM.
    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: Cleaning Procedure
    Items:
    Employee(s)
    Problems:
    Improperly washed hands
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water and soap.
    Comment:
    1. OBSERVED COOK RINSE HANDS AT THE SPRAY ARM IN THE DISH WASHING AREA 2. OBSERVED COOK RINSE HANDS FOR APPROXIMATELY 5 SECONDS WITHOUT SOAP AT THE HAND WASH SINK 3. OBSERVED EMPLOYEE RINSE HANDS WITHOUT SOAP AT THE FRONT HAND WASH SINK. EMPLOYEES MUST WASH HANDS AT A DESIGNATED HAND WASH SINK WITH SOAP AND WARM WATER FOR 20 SECONDS BEFORE DRYING WITH PAPER TOWEL. TRAIN ALL STAFF ON PROPER HAND WASHING PROCEDURE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Problems:
    Improperly washed hands
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water and soap.
    Comment:
    1. OBSERVED COOK RINSE HANDS AT THE SPRAY ARM IN THE DISH WASHING AREA 2. OBSERVED COOK RINSE HANDS FOR APPROXIMATELY 5 SECONDS WITHOUT SOAP AT THE HAND WASH SINK 3. OBSERVED EMPLOYEE RINSE HANDS WITHOUT SOAP AT THE FRONT HAND WASH SINK. EMPLOYEES MUST WASH HANDS AT A DESIGNATED HAND WASH SINK WITH SOAP AND WARM WATER FOR 20 SECONDS BEFORE DRYING WITH PAPER TOWEL. TRAIN ALL STAFF ON PROPER HAND WASHING PROCEDURE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Common Name
    Comment:
    CORRECTED. WORKING CONTAINERS OF CHEMICALS OBSERVED LABELED WITH THE COMMON NAME OF THE CONTENTS.
    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.
  • Critical: Common Name
    Comment:
    CORRECTED. WORKING CONTAINERS OF CHEMICALS OBSERVED LABELED WITH THE COMMON NAME OF THE CONTENTS.
    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.
  • Critical: Fish
    Items:
    fish
    Problems:
    Not from an approved source
    Corrections:
    Must be commercially and legally caught/harvested.
    Comment:
    OBSERVED A BOWL FULL OF WHITE BASS IN THE KITCHEN. AN EMPLOYEE STATES THAT THE FISH WERE CAUGHT IN THE DETROIT RIVER. FOOD SOURCES MUST COMPLY WITH THE LAW. FISH MUST BE COMMERCIALLY AND LEGALLY CAUGHT OR HARVESTED. DO NOT SERVE RECREATIONALLY CAUGHT FISH. THE FISH MAY NOT BE BROUGHT INTO A RETAIL FOOD ESTABLISHMENT FOR PROCESSING. REMOVE THE WHITE BASS FROM THE FACILITY. CORRECTED AT TIME OF INSPECTION, THE WHITE BASS WERE TAKEN FROM THE FACILITY BY AN EMPLOYEE.
    General violation description:
    3-201.14 - (A) FISH that are received for sale or service shall be: (1) Commercially and legally caught or harvested
  • Critical: Fish
    Items:
    fish
    Problems:
    Not from an approved source
    Corrections:
    Must be commercially and legally caught/harvested.
    Comment:
    OBSERVED A BOWL FULL OF WHITE BASS IN THE KITCHEN. AN EMPLOYEE STATES THAT THE FISH WERE CAUGHT IN THE DETROIT RIVER. FOOD SOURCES MUST COMPLY WITH THE LAW. FISH MUST BE COMMERCIALLY AND LEGALLY CAUGHT OR HARVESTED. DO NOT SERVE RECREATIONALLY CAUGHT FISH. THE FISH MAY NOT BE BROUGHT INTO A RETAIL FOOD ESTABLISHMENT FOR PROCESSING. REMOVE THE WHITE BASS FROM THE FACILITY. CORRECTED AT TIME OF INSPECTION, THE WHITE BASS WERE TAKEN FROM THE FACILITY BY AN EMPLOYEE.
    General violation description:
    3-201.14 - (A) FISH that are received for sale or service shall be: (1) Commercially and legally caught or harvested
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED. ALL FOODS IN THE SALAD PREP COOLER OBSERVED AT 36-38F. THE AMBIENT AIR TEMPERATURE IN THE COOLER IS 36F. THE COOLER HAS BEEN SERVICED.
    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
    Comment:
    CORRECTED. ALL FOODS IN THE SALAD PREP COOLER OBSERVED AT 36-38F. THE AMBIENT AIR TEMPERATURE IN THE COOLER IS 36F. THE COOLER HAS BEEN SERVICED.
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    1. OBSERVED COOK HANDLE SALAD WITH BARE HANDS WHILE PREPARING 2. OBSERVED EMPLOYEE HANDLE COOKED BREAD WITH BARE HANDS EMPLOYEES MUST USE MEANS SUCH AS GLOVES, TONGS, OR OTHER UTENSILS TO PREVENT HAND CONTACT WITH ALL READY-TO-EAT FOODS. TRAIN STAFF. DO NOT HANDLE READY-TO-EAT FOODS WITH BARE HANDS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    1. OBSERVED COOK HANDLE SALAD WITH BARE HANDS WHILE PREPARING 2. OBSERVED EMPLOYEE HANDLE COOKED BREAD WITH BARE HANDS EMPLOYEES MUST USE MEANS SUCH AS GLOVES, TONGS, OR OTHER UTENSILS TO PREVENT HAND CONTACT WITH ALL READY-TO-EAT FOODS. TRAIN STAFF. DO NOT HANDLE READY-TO-EAT FOODS WITH BARE HANDS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: When to Wash
    Items:
    Employee(s), Employee(s)
    Problems:
    Did not wash hands During food prep to prevent cross contamination, Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination., Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    1. OBSERVED EMPLOYEE SCRAPING AND SPRAYING DIRTY DISHES AND THEN HANDLE CLEAN, SANITIZED DISHES WITHOUT WASHING HANDS 2. EMPLOYEE OBSERVED HANDLING FOOD AFTER TALKING ON TELEPHONE WITHOUT FIRST WASHING HANDS EMPLOYEES MUST WASH HANDS WHEN CHANGING TASK AND AFTER ANY CONTAMINATION. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
    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: When to Wash
    Items:
    Employee(s), Employee(s)
    Problems:
    Did not wash hands During food prep to prevent cross contamination, Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination., Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    1. OBSERVED EMPLOYEE SCRAPING AND SPRAYING DIRTY DISHES AND THEN HANDLE CLEAN, SANITIZED DISHES WITHOUT WASHING HANDS 2. EMPLOYEE OBSERVED HANDLING FOOD AFTER TALKING ON TELEPHONE WITHOUT FIRST WASHING HANDS EMPLOYEES MUST WASH HANDS WHEN CHANGING TASK AND AFTER ANY CONTAMINATION. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
    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
 05/10/2013Follow-up/crit added
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED KNIVES AND KNIFE RACK TO BE CLEAN. 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: Hot Water and Chemical
    Comment:
    OBSERVED 100 PPM CHLORINE ON UTENSILS AT DISH MACHINE. 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
  • Effectiveness
    Comment:
    OBSERVED COOK WEARING A HAT. CORRECTED
    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
 11/20/2012Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Locations:
    Facility FOOD CONTACT SURFACE(S)
    Problems:
    Constructed from materials that are not
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials.
    Comment:
    PLASTIC LINER OF WICKER BASKET THAT IS USED TO HOLD FRESHLY COOKED BREADHAS HOLES IN IT PLEASE CHANGE MORE FREQUENTLY, WAIT STAFF CHANGED THE LINER
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Locations:
    kitchen KNIFE RACK(S)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    PLEASE MORE FREQUENTLY CLEAN THE KNIVES AND THE RACK,
    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 Water and Chemical
    Items:
    Chlorine solution
    Locations:
    Dishmachine CHLORINE SANITIZATION
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    MACHINE TESTED TWICE AT 0 PPM CL2 EVEN WHILE PRIMING ,
    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: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    cooler(s) RAW ANIMAL PRODUCT(S) OVER READY
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    TWO EGG DOZEN CARTONS OVER TOMATOES IN REACH IN COOLER SOUTHWEST OF GRILL FROM THOSE THAT ARE READY TO EAT ALL UNCOOKED PRODUCTS OF ANIMAL ORIGIN SHALL BE STORED BELOW AND/OR AWAY, PIC PUT THE EGGS ON THE BOTTOM
    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:
    kitchen floor
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    WALLS AND FLOOR SOILED PLEASE CLEAN THOROUGHLY AND MORE OFTEN TO MAINTAIN 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.
  • Effectiveness
    Items:
    Hair restraint
    Locations:
    kitchen HAIR RESTRAINT(S)
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    THREE PERSONNEL IN KITCHEN WITHOUT HAIR RESTRAINTS PLEASE ALWAYS WEAR HAT OR HAIRNET WHILE WORKING WITH FOOD,
    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
 10/29/2012Routine
  • Critical: Characteristics
    Comment:
    CLOTH BAG HAS BEEN REPLACED WITH A PLASTIC ONE TO BE CHANGED DAILY BAKING SHEETS ARE NOW EXCLUSIVELY METAL
    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
 05/22/2012Follow-up
No violation noted during this evaluation. 05/02/2012Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Locations:
    Facility FOOD CONTACT SURFACE(S)
    Problems:
    Constructed from materials that are not
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials.
    Comment:
    A) CLOTH BAG LINING WICKER BASKET USED FOR HOLDING FRESHLY BAKED BREAD B) PLYWOOD BAKING SHEETS PLEASE REPLACE LINER AND BAKING SHEETS WITH ITEMS THAT HAVE CONTACT SURFACES THAT ARE CAPABLE OF BEING CLEANED/SANITIZED AND WILL HELP ENSURE THAT DELETERIOUS MATERIALS WILL NOT BE IMPARTED TO FOOD(S)
    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: Handwashing Sinks, Location
    Items:
    Handwashing sink(s)
    Problems:
    Not provided In prep area
    Corrections:
    Provide hand sink in same room as food handling.
    Comment:
    TODAY, THE SINK WAS BLOCKED WITH APPLIANCE CORD AND A PITCHER OF WATER , EQUIPMENT WAS REARRANGED TO ALLOW ACCESS FOR SINK IN NW CORNER OF COOKLINE
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    kitchen equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    HOUSING OF BLENDER IS CRACKED AND TAPED WITH ELECTRICAL TAPE FIX WITH EPOXY TO A SMOOTH FINISH OR REPLACE TO ALLOW FOR CLEANING
    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.
  • Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Locations:
    kitchen KNIFE RACK(S)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    SOILED KNIFE RACK NEAR DISHWASHING PLEASE CLEAN/SANITIZE AT LEAST ONCE PER DAY AS REQUIRED
    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
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    prep line HANDSINK(S)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    SANITIZER NOT SOAP IN REAR SINK'S DISPENSER PLEASE USE SOAP ONLY FOR PROPER HANDWASWHING
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    kitchen HANDSINK(S)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PLEASE KEEP TOWELS AVAILABLE FOR FREQUENT HANDWASHING AS REQUIRED
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
 04/23/2012Routine Inspection
  • Critical: Handwashing Sinks, Location
    Comment:
    A centrally located hand sink in facility is not installed. current sink is very slow with water drainage. install proper hand sink by 11/17/11.,
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    POTENTIALLY HAZARDOUS READY TO EAT FOODS INCLUDING
    General violation description:
    3-501.17 - SOUPS, YOGURT, RICE PUDDING FOUND DATE MARKING NOT IN PLACE. ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS SHALL BE PROPERLY DATE MARKED. CORRECT BY MARKING FOODS BY 11/17/11.,
  • Critical: Separation, Packaging, & Segre
    Comment:
    OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION: -RAW CHICKEN AND RAW BEEF ON THE TOP SHELF OF THE PREP COOLER ABOVE GARLIC SAUCE AND COOKED CHICK PEAS -RAW GROUND BEEF ON THE TOP SHELF OF THE PEPSI COOLER ABOVE COOKED RICE RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. STORE THE RAW MEATS ON THE LOWER SHELVES OF THE COOLERS BELOW AND AWAY FROM COOKED/READY-TO-EAT FOODS. CORRECT IMMEDIATELY. FORTHCOMING ENFORCEMENT ACTION FOR THIS REPEAT CRITICAL VIOLATION WILL BE DETERMINED BY HEALTH DEPARTMENT ADMINISTRATION.,
    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: System Maintained in Good Repa
    Comment:
    Hot water to hand sink(s) still not present. All hand sinks shall have hot water to system. Install hot water by 11/17/11.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 11/07/2011Follow-up
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    OBSERVED LENTIL SOUP IN THE PREP COOLER AT 51F. PERSON IN CHARGE STATES THAT THE SOUP WAS PREPARED YESTERDAY. SOUPS MUST BE COOLED PROPERLY WITHIN THE REQUIRED TIME FRAMES TO PREVENT THE GROWTH OF FOOD BORNE ILLNESS CAUSING BACTERIA. DISCARD THE IMPROPERLY COOLED SOUP. COOL FUTURE BATCHES OF SOUP PROPERLY USING EFFECTIVE COOLING METHODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
    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: Handwashing Sinks, Location
    Items:
    Handwashing sink(s)
    Problems:
    Not provided In prep area
    Corrections:
    Provide hand sink in same room as food handling.
    Comment:
    OBSERVED ONE HAND WASH SINK IN THE ENTIRE KITCHEN/PREP AREA LOCATED IN THE FURTHEST CORNER OF THE COOKLINE AWAY FROM THE WARE WASHING AREA AND FOOD PREP AREA. A HAND WASH SINK MUST BE CONVENIENTLY LOCATED IN EACH AREA TO ENSURE THAT EMPLOYEES WASH HANDS AS REQUIRED. PROVIDE ADDITIONAL HAND WASH SINK IN CENTRAL AREA OF KITCHEN WHERE ACCESSIBLE TO EMPLOYEES IN THE WARE WASHING AREA AND THE FOOD PREP AREA. CORRECT BY 10/27/11. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Ready-to-Eat Food, Date Markin
    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:
    NO DATE MARKINGS OBSERVED THE FOLLOWING FOODS: -LENTIL SOUP -FACILITY-MADE YOGURT -RICE PUDDING READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS AFTER PREPARATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS. DATE MARK THE REQUIRED FOODS. CORRECT IMMEDIATELY. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TO CONFIRM COMPLIANCE., ,
    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: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    ,
    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: Separation, Packaging, & Segre
    Comment:
    CORRECTED. OBSERVED SEPARATE TONGS USED FOR RAW CHICKEN, RAW MEAT, AND FOR COOKED FOODS TO PREVENT CROSS-CONTAMINATION.
    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: System Maintained in Good Repa
    Items:
    Plumbing system water line(s) hot
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    NO HOT WATER PROVIDED AT THE SOLE HAND WASH SINK IN THE KITCHEN. HOT WATER MUST BE PROVIDED TO FACILITATE PROPER HAND WASHING. PROVIDE HOT WATER TO THE KITCHEN HAND WASH SINK. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    CORRECTED. OBSERVED 100 PPM OF CHLORINE IN THE SANITIZE RINSE AT THE DISH MACHINE. A FRESH CONTAINER OF CHLORINE PROVIDED.
    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
  • Critical: When to Wash
    Comment:
    CORRECT. OBSERVED EMPLOYEE WASHING HANDS WHEN CHANGING GLOVES AS REQUIRED.
    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
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE FOOD PROBE THERMOMETER TO MONITOR FOOD TEMPERATURES IN COOLERS, HOT HOLDING, DURING COOLING, REHEATING, AND COOKING.
    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)
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    PROVIDE LIGHT SHIELDS FOR THE LIGHTS IN THE VENTILATION HOOD, THE LIGHT ABOVE THE SERVICE WINDOW, AND REPLACE THE BROKEN LIGHT SHIELD ABOVE THE COOK LINE.
    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
 10/17/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    CORRECTED. OBSERVED COOKED RICE HELD AT 150F ON THE RANGE TOP.
    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: Separation, Packaging, & Segre
    Comment:
    NOT CORRECTED. OBSERVED THE SAME PAIR OF TONGS USED TO HANDLE RAW CHICKEN AND MEAT AND COOKED FOODS. ONLY ONE PAIR OF TONGS IS PRESENT ON THE COOK LINE. PROVIDE SEPARATE TONGS FOR RAW CHICKEN, RAW MEAT, AND COOKED FOODS TO PREVENT CROSS-CONTAMINATION. DUE TO NON-COMPLIANCE WITH THE REPEAT CRITICAL VIOLATION, AN OFFICE CONSULTATION WILL BE SCHEDULED TO DISCUSS COMPLIANCE. COMPLETE THE RISK CONTROL PLAN.
    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: Separation, Packaging, & Segre
    Comment:
    NOT CORRECTED. OBSERVED THE SAME PAIR OF TONGS USED TO HANDLE RAW CHICKEN AND MEAT AND COOKED FOODS. ONLY ONE PAIR OF TONGS IS PRESENT ON THE COOK LINE. PROVIDE SEPARATE TONGS FOR RAW CHICKEN, RAW MEAT, AND COOKED FOODS TO PREVENT CROSS-CONTAMINATION. DUE TO NON-COMPLIANCE WITH THE REPEAT CRITICAL VIOLATION, AN OFFICE CONSULTATION WILL BE SCHEDULED TO DISCUSS COMPLIANCE. COMPLETE THE RISK CONTROL PLAN. ,
    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: Warewashing Chem.San., Temp/pH
    Comment:
    NOT CORRECTED. 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE MACHINE APPEARS TO BE FUNCTIONING PROPERLY BUT THE SANITIZER IN THE SANITIZER BUCKET OBSERVED ONLY AT 100 PPM CHLORINE. WHEN THIS WEAKENED SANITIZER IS ADDED TO THE SANITIZE RINSE OF THE DISH MACHINE THE RESULTING CONCENTRATION OF CHLORINE DOES NOT REGISTER ON THE SANITIZER TEST STRIPS. PROVIDE FRESH CHLORINE SANITIZER. ENSURE THAT THE CHLORINE CONCENTRATION IN THE SANITIZE RINSE AT THE DISH MACHINE IS 50-100 PPM. DUE TO NON-COMPLIANCE WITH THE REPEAT CRITICAL VIOLATION, AN OFFICE CONSULTATION WILL BE SCHEDULED TO DISCUSS COMPLIANCE. COMPLETE THE RISK CONTROL PLAN.
    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
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    NOT CORRECTED. 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE MACHINE APPEARS TO BE FUNCTIONING PROPERLY BUT THE SANITIZER IN THE SANITIZER BUCKET OBSERVED ONLY AT 100 PPM CHLORINE. WHEN THIS WEAKENED SANITIZER IS ADDED TO THE SANITIZE RINSE OF THE DISH MACHINE THE RESULTING CONCENTRATION OF CHLORINE DOES NOT REGISTER ON THE SANITIZER TEST STRIPS. PROVIDE FRESH CHLORINE SANITIZER. ENSURE THAT THE CHLORINE CONCENTRATION IN THE SANITIZE RINSE AT THE DISH MACHINE IS 50-100 PPM. DUE TO NON-COMPLIANCE WITH THE REPEAT CRITICAL VIOLATION, AN OFFICE CONSULTATION WILL BE SCHEDULED TO DISCUSS COMPLIANCE. COMPLETE THE RISK CONTROL PLAN.,
    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
  • Critical: When to Wash
    Comment:
    NOT CORRECTED. EMPLOYEE OBSERVED RINSING GLOVES OFF BUT NOT CHANGING GLOVES BETWEEN TASKS. EMPLOYEE OBSERVED CHANGING GLOVES WITHOUT WASHING HANDS. TRAIN EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. DUE TO NON-COMPLIANCE WITH THE REPEAT CRITICAL VIOLATION, AN OFFICE CONSULTATION WILL BE SCHEDULED TO DISCUSS COMPLIANCE. COMPLETE THE RISK CONTROL PLAN.
    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: When to Wash
    Comment:
    NOT CORRECTED. EMPLOYEE OBSERVED RINSING GLOVES OFF BUT NOT CHANGING GLOVES BETWEEN TASKS. EMPLOYEE OBSERVED CHANGING GLOVES WITHOUT WASHING HANDS. TRAIN EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. DUE TO NON-COMPLIANCE WITH THE REPEAT CRITICAL VIOLATION, AN OFFICE CONSULTATION WILL BE SCHEDULED TO DISCUSS COMPLIANCE. COMPLETE THE RISK CONTROL PLAN. ,
    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
 09/16/2011Follow-up
  • Critical: Separation, Packaging, & Segre
    Comment:
    CORRECTED BY STORING MEAT BELOW VEGETABLES AND READY-TO-EAT FOOD AND BY STORING RAW CHICKEN BELOW RAW BEEF. RCP RECEIVED.
    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: When to Wash
    Comment:
    CORRECTED BY WASHING HANDS AS REQUIRED. EMPLOYEES OBSERVED WASHING HANDS AFTER CONTAMINATION OCCURS BEFORE CONTINUING TO WORK WITH FOOD. RCP RECEIVED.
    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
 05/04/2011Follow-up
  • Critical: Characteristics
    Comment:
    CORRECTED. DOUGH STORED IN FOOD-GRADE CLEAR PLASTIC BAGS . NO WHITE PLASTIC SHOPPING BAGS OBSERVED USED FOR FOOD STORAGE.
    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: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED. THE INTERIOR OF THE ICE BIN AND ICE MAKING PARTS OF THE ICE MACHINE, THE DOUGH SHEETER, AND THE CITRUS JUICER ALL OBSERVED CLEAN TODAY.
    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: Eating, Drinking or Tobacco
    Comment:
    CORRECTED. NO EVIDENCE OF SMOKING CIGARETTES OR HOOKAH PIPE OBSERVED IN THE FACILITY.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Separation, Packaging, & Segre
    Comment:
    NOT CORRECTED. IN THE COOK LINE PREP COOLER OBSERVED RAW CHICKEN STORED ABOVE FALAFEL (VEGETARIAN) AND RAW BEEF STORED ABOVE SKEWERED VEGETABLES. TO PREVENT CROSS-CONTAMINATION, RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. RE-ARRANGE COOLER TO STORE RAW MEATS BELOW AND AWAY FROM READY-TO-EAT FOODS. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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: Warewashing Chem.San., Temp/pH
    Comment:
    CORRECTED. 100 PPM OF CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE.
    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
  • Critical: When to Wash
    Comment:
    NOT CORRECTED. EMPLOYEE DID NOT WASH HANDS AFTER RETURNING FROM SMOKING CIGARETTE OUTDOORS BEFORE RETURNING TO WORK. THE HAND WASH SINK IN THE KITCHEN IS STILL INACCESSIBLE DUE TO A PREP TABLE WITH A SANDWICH PRESS GRILL BEING STORED DIRECTLY IN FRONT OF IT. MAKE THE HAND WASH SINK ACCESSIBLE. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS AND WHEN CHANGING TASKS. TRAIN EMPLOYEES ON HAND WASHING REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED CRITICAL VIOLATION. ,
    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
 04/27/2011Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED DOUGH STORED IN WHITE PLASTIC "THANK YOU" SHOPPING BAGS. FOOD MUST BE STORED IN BAGS/CONTAINERS CONSTRUCTED OF FOOD-GRADE MATERIALS THAT ARE SAFE. WHITE PLASTIC SHOPPING BAGS ARE NOT INTENDED FOR USE FOR FOOD STORAGE AND MAY ALLOW THE MIGRATION OF DELETERIOUS SUBSTANCES OR IMPART COLORS, ODORS, OR TASTES INTO FOOD. DISCONTINUE USING WHITE PLASTIC SHOPPING BAGS AS FOOD CONTAINERS. TRANSFER FOOD INTO FOOD-GRADE CONTAINERS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    1. OBSERVED AN ACCUMULATION OF MOLD-LIKE GROWTH ON THE INTERIOR OF THE ICE BIN AND THE ICE MAKING PARTS OF THE ICE MACHINE 2. OBSERVED DRIED DOUGH DEBRIS COATING THE SURFACES OF THE DOUGH SHEETER 3. OBSERVED DRIED FOOD DEBRIS ON THE CITRUS JUICER FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOTED ITEMS NOW AND KEEP CLEAN. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION 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: Eating, Drinking or Tobacco
    Items:
    Employee(s)
    Problems:
    Smoking
    Corrections:
    Smoke only in designated areas as restricted above.
    Comment:
    OBSERVED PARTIALLY SMOKED CIGARETTE PLACED ON THE ICE MACHINE AND HOOKAH PIPE ON THE FLOOR NEAR THE DISH MACHINE. EMPLOYEES MAY NOT SMOKE IN THE FACILITY. DISCONTINUE SMOKING IN FACILITY. REMOVE SMOKING PARAPHERNALIA FROM THE FACILITY. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. STATE OF MICHIGAN SMOKE FREE WORKPLACE VIOLATION FORM COMPLETED AT TIME OF INSPECTION.,
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    IN THE COOK LINE PREP COOLER OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION: 1. RAW CHICKEN STORED ABOVE RAW BEEF 2. RAW CHICKEN STORED ABOVE GARLIC 3. RAW CHICKEN AND BEEF STORED ABOVE SKEWERED VEGETABLES RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AND MUST BE SEPARATED FROM EACH OTHER BASED ON MINIMUM REQUIRED COOKING TEMPERATURE. RAW CHICKEN MUST BE STORED BELOW RAW BEEF BECAUSE RAW BEEF REQUIRES COOKING TO AT LEAST 145F AND CHICKEN REQUIRED COOKING TO AT LEAST 165F. REARRANGE COOLER TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., ,
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    0 PPM OF CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER BUCKET IS EMPTY. NO REPLACEMENT BUCKET OR BLEACH IS PRESENT IN FACILITY. 50-100 PPM OF CHLORINE MUST BE PROVIDED TO PROPERLY SANITIZE WARES. OBTAIN SANITIZER. PROVIDE 50-100PPM OF CHLORINE IN THE SANITIZE RINSE AT THE DISH MACHINE OR WARE WASHING SINK. SANITIZE ALL WARES AFTER CLEANING. 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
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    EMPLOYEE DID NOT WASH HANDS WHEN CHANGING TASKS AND CHANGING GLOVES DURING FOOD PREP. THE SOLE HAND WASH SINK IN THE KITCHEN IS HEAVILY SOILED AND IS NOT EASILY ACCESSIBLE FOR HAND WASHING. EMPLOYEES MUST WASH HANDS BETWEEN EACH TASK CHANGE AND GLOVE CHANGE DURING FOOD PREP. TRAIN ALL EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. INCREASE HAND WASHING FREQUENCY TO MEET THESE REQUIREMENTS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., ,
    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
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO HAND WASH SINK OBSERVED POSTED AT KITCHEN HAND WASH SINK. POST A SIGN REMINDING EMPLOYEES TO WASH HANDS AT THE KITCHEN HAND WASH SINK.
    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
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    PROVIDE LIGHT SHIELDS OR SHATTER RESISTANT LIGHT BULBS FOR THE 2 HOOD VENT LIGHTS AND THE LIGHT ABOVE THE FRONT SERVICE AREA.
    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
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE INTERIOR OF THE 1 KITCHEN HAND WASH SINK IS HEAVILY SOILED. CLEAN THE HAND WASH SINK TO PREVENT CONTAMINATION OF EMPLOYEES' HANDS WHILE WASHING.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    BACK DOOR OBSERVED PROPPED OPEN. KEEP DOOR CLOSED TO PREVENT THE ENTRY OF PESTS.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In front of
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    THE KITCHEN HAND WASH SINK IS NOT EASILY ACCESSIBLE DUE TO PREP TABLE WITH SANDWICH PRESS GRILL LOCATED DIRECTLY IN FRONT OF THE SINK. THIS IS THE ONLY HAND WASH SINK INSTALLED IN THE KITCHEN. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR HANDWASHING AT ALL TIMES. MOVE THE PREP TABLE TO PROVIDE EASY ACCESS TO THE HAND WASH SINK AT ALL TIMES FOR 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)
  • Warewasher, Sanitizer Indicato
    Items:
    Chemical sanitizer level indicator
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    INSTALL AN AUDIBLE OR VISUAL ALARM AT THE DISH MACHINE TO ALERT EMPLOYEES WHEN SANITIZER IS LOW/ NOT DISPENSING PROPERLY.
    General violation description:
    4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    PROVIDE SANITIZER SOLUTION AT 50-100PPM OF CHLORINE FOR THE WIPING CLOTHS. STORE WIPING CLOTHS IN THE SANITIZER SOLUTION BETWEEN EACH USE. DO NOT STORE WET WIPING CLOTHS ON THE COUNTERS.
    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
 04/18/2011Routine Inspection

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