- Critical: Controlling Pests
- Comment:
- CORRECTED BY OPERATOR POURING BLEACH DOWN THE DRAINS. NO GNATS WERE OBSERVED IN THE FACILITY.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Handwashing Sinks
- Comment:
- CORRECTED BY OPERATOR BY INSTALLLING A HAND WASH SINK IN THE EMPLOYEE RESTROOM.
- 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
|
07/18/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED. WATER TEMPERATURE AT HAND SINK IS AT 100F OR MORE.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED. WATER TEMPERATURE AT HAND SINK IS AT 100F OR MORE.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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04/29/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- MAXIMUM WATER TEMPERATURE FOR HOT WATER IS 65F.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- MAXIMUM WATER TEMPERATURE FOR HOT WATER IS 65F.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED SEVERAL 5 GALLON BUCKETS OF FOODS THAT INCLUDED PICKLES AND SYRUPS.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED SEVERAL 5 GALLON BUCKETS OF FOODS THAT INCLUDED PICKLES AND SYRUPS.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in public restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in public restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
03/31/2014 | Routine |
- Critical: Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Discontinue practice of storing various containers of food products directly on the floor of the walk in cooler. All containers of food products must be properly elevated a minimum 6" off the kitchen / cooler floors to minimize the chance of accidental contamination while conducting floor cleanings. A small simple rack within the cooler would be acceptable.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Do not let old food particles and residuals accumulate on these interior surfaces without frequent removal & washings
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen Bulk product bins
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Discontinue using simple bowls / cups as bulk product scoops. Begin practice of using Food Grade Scoops WITH HANDLES, keeping the handles out of the various products. This practice will help to reduce the likelihood of accidental product contaminations via dirty exterior of bowl / cup.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
04/11/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) cutting board(s)
- Locations:
- food prep area cutting board(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Resurface, flip, or replace the old worn out cutting board located at the sandwich prep area. As deep cuts / grooves begin to appear, the cutting board(s) must be replaced with a new surface., THE PERSON IN CHARGE HAD STAFF FLIP THE CUTTING BOARD EXPOSING AN UNUSED SURFACE. GOOD COMPLIANCE. KEEP UP WITH THIS IMPORTANT FOOD SAFETY PRACTICE.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Service Sink
- Items:
- Mop/utility sink(s)
- Locations:
- Utility Area Mop sink(s)
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- Relocate food related equipment from the interior portions of the utility sink. This mop sink is strictly to be utilized for the proper disposal of waste waters, and can not be cluttered with equipment.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Properly elevate all boxes of food products a minimum 6" off the floor area of the walk in cooler. This practice will minimize the chance of accidental contaminations while conducting floor cleaning in this walk in cooler.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Front Service Counter reach-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair / replace the broken (off tracks) sliding glass door to the front service counter reach in cooler. Keep ALL store equipment in proper working order.
- 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.
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04/12/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT THE TIME OF INSPECTION, POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLER WERE OBSERVED TIME MARKED IN THE FOLLOWING MANNER: DATE: 6-8-2010 PRODUCT: SMOKED TURKEY, TIME IN TABLE: 6:05 P.M., USED TIME OR DISCARD TIME: 12:05 P.M. DATE: 6-16-2010
- General violation description:
- 3-501.16 - PRODUCT: TURKEY, TIME IN TABLE: 6:30 P.M.
|
06/16/2010 | Follow-up |
- Critical: Backflow prevention
- Comment:
- THE FOLLOWING CORRECTION WAS OBSERVED: 1. AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE END OF THE DRAIN LINE FROM THE BEVERAGE DRAIN TRAY AND THE RIM OF THE DRAIN BOWL BELOW. IT WAS NOT EXACTLY CERTAIN HOW THE AIR GAP WAS CREATED. AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE END OF THE DISCHARGE TUBE FROM THE WATER SOFTENER (BELOW THE OASIS MACHINE) AND THE RIM OF THE DRAIN CUP TO THE LEFT OF THE UNIT. HOWEVER, THE TUBE WAS OBSERVED DRAPED OVER THE HAND SINK P TRAP AND FASTENED TO OTHER DRAIN LINES WITH A PIECE OF BLACK ELECTRICAL TAPE. THE METHOD USED TO CREATE AN AIR GAP SHOULD BE ONE THAT WILL RESULT IN A PERMANENT FIX. IN GENERAL FASTENING A DRAIN TUBE WITH BLACK ELECTRICAL TAPE WOULD NOT BE CONSIDERED A PERMANENT FIX. CONSIDER USING A ZIP TIE, CLAMP OR OTHER MEANS THAT WILL KEEP THE DRAIN TUBE ELEVATED OVER TIME. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: IT IS ADVISED TO ENSURE THAT WATER SOFTENER DRAIN TUBE IS SLOPED TOWARDS THE DRAIN CUP TO ENSURE PROPER DRAINAGE. ,
- 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: Hot and cold holding
- Comment:
- AT ABOUT 4:05 P.M. THE FOLLOWING FOODS IN THE TOP PORTION OF THE PREP COOLER WERE FOUND AT THE TEMPERATURES LISTED (IN DEGREES F): TURKEY (EDGES FOUND AT/ABOVE FROST LINE): 44, SMOKED TURKEY: 46, HAM: 44, SALAMI: 43-46, AND SLICED TOMATOES: 44. IN THE BOTTOM PORTION OF THE COOLER, A SAMPLE OF EGG BEATERS WERE FOUND AT 44 DEGREES F. THE OPERATOR STATES THAT THE DELI MEATS AND TOMATOES MAY HAVE BEEN IN THE COOLER SINCE THIS MORNING. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE MAINTAINED AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Comment:
- IN THE WALK IN COOLER, ABOUT 10 -12 CARTONS OF EGG BEATERS WERE FOUND ON THE BOTTOM SHELF OVER CASES OF BOTTLED WATER SEATED ON THE FLOOR. ENSURE THAT RAW EGG BEATERS ARE STORED NOT STORED ABOVE READY TO EAT FOODS/DRINKS. A SECOND RE-VISIT INSPECTION WILL BE CONDUCTED PENDING FURTHER ADMINISTRATIVE ACTION PURSUED FOR VIOLATIONS 3-501.16. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED. COMMENTS: ALL FOODS MUST BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR. ,
- 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
|
05/13/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE FOLLOWING AIR GAP CONCERNS WERE NOTED: 1. THE END OF THE DISCHARGE TUBE FROM THE WATER SOFTENER (BELOW THE OASIS MACHINE) WAS FOUND INSIDE OF THE DRAIN CUP TO THE LEFT OF THE UNIT. THE TUBE WAS OBSERVED FASTENED TO OTHER DRAIN LINES WITH A PIECE OF BLACK TAPE. 2. THE END OF THE DRAIN LINE FROM THE BEVERAGE DRAIN TRAY WAS FOUND INSIDE OF THE DRAIN BOWL BELOW. PROVIDE AIR GAPS OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE DRAIN LINES AND THE RIMS OF THE FLOOR DRAINS TO WHICH THEY DISCHARGE. THIS IS A CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN FOR THIS VIOLATION ON 5-23-2008. FURTHER ADMINISTRATIVE ACTION OR A FOLLOW UP INSPECTION MAY BE FORTH COMING PENDING ADMINISTRATIVE ACTION PURSUED FOR VIOLATION PURSUED FOR 3-501.16. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAPS WILL RESULT IN A PERMANENT FIX.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE FOLLOWING AIR GAP CONCERNS WERE NOTED: 1. THE END OF THE DISCHARGE TUBE FROM THE WATER SOFTENER (BELOW THE OASIS MACHINE) WAS FOUND INSIDE OF THE DRAIN CUP TO THE LEFT OF THE UNIT. THE TUBE WAS OBSERVED FASTENED TO OTHER DRAIN LINES WITH A PIECE OF BLACK TAPE. 2. THE END OF THE DRAIN LINE FROM THE BEVERAGE DRAIN TRAY WAS FOUND INSIDE OF THE DRAIN BOWL BELOW. PROVIDE AIR GAPS OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE DRAIN LINES AND THE RIMS OF THE FLOOR DRAINS TO WHICH THEY DISCHARGE. THIS IS A CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN FOR THIS VIOLATION ON 5-23-2008. FURTHER ADMINISTRATIVE ACTION OR A FOLLOW UP INSPECTION MAY BE FORTH COMING PENDING ADMINISTRATIVE ACTION PURSUED FOR VIOLATION PURSUED FOR 3-501.16. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAPS WILL RESULT IN A PERMANENT FIX. , , THE FOLLOWING CORRECTION WAS OBSERVED: AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE END OF THE DISCHARGE TUBE FROM THE WATER SOFTENER (BELOW THE OASIS MACHINE) AND THE RIM OF THE DRAIN CUP TO THE LEFT OF THE UNIT. THE AIR GAP WAS CREATED BY SECURING THIS LINE TO THE HAND SINK TRAP WITH ZIP TIES. THE VIOLATION IS NOW CONSIDERED 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 11:00 A.M. IN THE TOP PORTION OF THE PREP COOLER, ROAST TURKEY, SMOKED TURKEY, HAM, SALAMI, AND A TALL CARTON OF EGG BEATERS WERE FOUND AT 46, 45, 44, 46, AND 47 DEGREES F. THE OPERATOR STATES THE ROASTED AND SMOKED TURKEY WERE TRANSFERRED HERE AT ABOUT 8 A.M. TODAY FROM THE WALK IN COOLER AND THAT THE SALAMI HAD BEEN IN THE COOLER SINCE YESTERDAY. PER THE OPERATOR, THE EGG BEATERS HAD BEEN TRANSFERRED TO THE PREP COOLER FROM THE WALK IN ABOUT TWO HOURS PRIOR. TEMPERATURES IN THE WALK IN COOLER WERE FOUND ACCEPTABLE: I.E.: ROAST BEEF APPROXIMATELY 38 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD IN THIS COOLER ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. IN THE INTERIM DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL THEY CAN BE MAINTAINED AT 41 DEGREES F OR LESS. COMMENTS: THE PERSON IN CHARGE WAS INFORMED THAT IF THE FOOD CITED HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. THE SMOKED TURKEY WAS OBSERVED PILED ABOVE THE CONTAINER RIM AND THE CARTON OF EGG BEATERS WERE OBSERVED STANDING UP INSIDE THE CONTAINER. ENSURE THAT FOODS ARE KEPT BELOW THE FROST LINES OF THEIR RESPECTIVE CONTAINERS.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 11:00 A.M. IN THE TOP PORTION OF THE PREP COOLER, ROAST TURKEY, SMOKED TURKEY, HAM, SALAMI, AND A TALL CARTON OF EGG BEATERS WERE FOUND AT 46, 45, 44, 46, AND 47 DEGREES F. THE OPERATOR STATES THE ROASTED AND SMOKED TURKEY WERE TRANSFERRED HERE AT ABOUT 8 A.M. TODAY FROM THE WALK IN COOLER AND THAT THE SALAMI HAD BEEN IN THE COOLER SINCE YESTERDAY. PER THE OPERATOR, THE EGG BEATERS HAD BEEN TRANSFERRED TO THE PREP COOLER FROM THE WALK IN ABOUT TWO HOURS PRIOR. TEMPERATURES IN THE WALK IN COOLER WERE FOUND ACCEPTABLE: I.E.: ROAST BEEF APPROXIMATELY 38 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD IN THIS COOLER ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. IN THE INTERIM DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL THEY CAN BE MAINTAINED AT 41 DEGREES F OR LESS. COMMENTS: THE PERSON IN CHARGE WAS INFORMED THAT IF THE FOOD CITED HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. THE SMOKED TURKEY WAS OBSERVED PILED ABOVE THE CONTAINER RIM AND THE CARTON OF EGG BEATERS WERE OBSERVED STANDING UP INSIDE THE CONTAINER. ENSURE THAT FOODS ARE KEPT BELOW THE FROST LINES OF THEIR RESPECTIVE CONTAINERS. , ,
- 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
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE WALK IN COOLER, ABOUT 10 -12 CARTONS OF EGG BEATERS WERE FOUND ON A SHELF OVER CONTAINERS OF MILK AND BOTTLED WATER. ENSURE THAT RAW EGG BEATERS ARE STORED BELOW AND AWAY FROM READY TO EATS FOODS WHEN THEY SHARE A COMMON STORAGE LOCATION. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED PENDING FURTHER ADMINISTRATIVE ACTION PURSUED FOR VIOLATIONS 3-501.16 AND 5-402.11.
- 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
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE WALK IN COOLER, ABOUT 10 -12 CARTONS OF EGG BEATERS WERE FOUND ON A SHELF OVER CONTAINERS OF MILK AND BOTTLED WATER. ENSURE THAT RAW EGG BEATERS ARE STORED BELOW AND AWAY FROM READY TO EATS FOODS WHEN THEY SHARE A COMMON STORAGE LOCATION. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED PENDING FURTHER ADMINISTRATIVE ACTION PURSUED FOR VIOLATIONS 3-501.16 AND 5-402.11. , , IN THE WALK IN COOLER, CARTONS OF EGG BEATERS WERE FOUND ON THE BOTTOM SHELF OF A STORAGE RACK. NO FOODS WERE OBSERVED UNDER THE EGG BEATERS. ABOVE THE EGG BEATERS WERE OBSERVED CONTAINERS OF CREAM, BUTTER, AND MILK. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
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04/12/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, GRILLED CHICKEN PATTIES IN THE TOP PORTION OF THE BUFFET COOLER WERE FOUND AT 45.1 DEGREES F AT APPROXIMATELY 10:05 A.M. THE PERSON IN CHARGE STATED THAT THE PATTIES WERE PLACED IN THIS COOLER ABOUT TWO HOURS PRIOR AND WERE TAKEN FROM THE WALK IN COOLER. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD IN THIS COOLER ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: THE PERSON IN CHARGE WAS INFORMED THAT THE PATTIES WOULD HAVE TO BE DISCARDED IF THEY REMAIN GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS. THE WALK IN COOLER WAS OBSERVED KEEPING FOODS AT PROPER TEMPERATURES: I.E.: SLICED HAM: 37 DEGREES F, SLICED HARD SALAMI: 38 DEGREES F. CONSIDER IMPLEMENTING THE FOLLOWING CORRECTIVE ACTIONS: 1.) TRY ADJUSTING THE THERMOSTAT OF THIS COOLER TO A LOWER TEMPERATURE SETTING. 2.) CONSIDER STORING PRODUCTS IN THIS COOLER IN METAL CONTAINERS INSTEAD OF PLASTIC ONES. PLASTIC TENDS TO ACT AS AN INSULATOR AND CAN SLOW THE RATE OF HEAT LOSS FROM THE FOOD TO THE SURROUNDINGS OF THE COOLER. 3.) ENSURE THAT FOODS ARE NOT STACKED HIGHER THAN THE RIM OF THEIR RESPECTIVE CONTAINERS AND HIGHER THAN THE FROST LINE OF THE COLD WELL. ,
- 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)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AT THE TIME OF INSPECTION, THERE WERE NO CHORINE TEST STRIPS AVAILABLE FOR USE WITH THE BLEACH SANITIZER, WHICH PER THE PERSON IN CHARGE IS NOW IN USE. PROVIDE A SET OF CHLORINE SANITIZER TEST STRIP IN THE ESTABLISHMENT TO ENSURE THAT BATCHES OF BLEACH SANITIZER ARE PREPARED AT THE PROPER CONCENTRATION RANGE OF 50 - 100 PPM. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED AT THE NEXT ROUTINE 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)
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04/23/2009 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- THE KITCHEN ICE MACHINE DRAIN LINE DID NOT HAVE AN ADEQUATE AIR GAP ABOVE THE RIM OF THE FLOOR DRAIN BELOW. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A REPEAT CRITICAL VIOLATION. THE STATUS OF THIS REPAIR WILL BE CHECKED WITHIN 10 DAYS OF TODAY'S INSPECTION. A RISK CONTROL PLAN WAS GIVEN TO THE PERSON IN CHARGE. ,
- 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: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal Through approved Connection(s)
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- AT A FRONT KITCHEN HAND SINK, WASTE FROM AN OASIS BEVERAGE MACHINE WAS BEING DIRECTED IN TO THIS HAND SINK THROUGH A DRAIN TUBE EXTENDING FROM THE BOTTOM OF THE MACHINE AND DIRECTLY INTO THE HAND SINK. SEWAGE SHALL BE CONVEYED TO THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. THE BASIN OF A HAND SINK IS NOT AN ACCEPTABLE RECEPTACLE FOR RECEIVING WASTE FROM JUICE MACHINES OR OTHER EQUIPMENT. TAKE THIS WASTE LINE OUT OF THIS HAND SINK AND DIRECT IT TO THE WASTE DRAIN UNDER THE COUNTER BELOW THE OASIS MACHINE. BE SURE TO LEAVE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS WASTE LINE AND THE RIM OF THIS FLOOR DRAIN. THIS IS A CRITICAL VIOLATION. THE STATUS OF THIS REPAIR WILL BE CHECKED WITHIN 25 DAYS OF TODAY'S INSPECTION. ,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SANDWICH PREP COOLER, COOKED SAUSAGE PATTIES AND COOKED CHICKEN PATTIES WERE FOUND AT 51 DEGREES FAHRENHEIT AND 47 DEGREES FAHRENHEIT RESPECTIVELY. ALSO, 2-3 LAYERS OF TURKEY SLICES ABOVE THEIR CONTAINER RIM WERE FOUND AT 46 DEGREES FAHRENHEIT. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES FAHRENHEIT OR LESS. THE FOOD EMPLOYEE DISCARDED THE ENTIRE CONTAINERS OF SAUSAGE AND CHICKEN PATTIES AS WELL AS THE TOP 2-3 LAYERS OF TURKEY SLICES. THIS IS A CRITICAL VIOLATION. ENSURE THAT FOODS HELD COLD IN THIS PREP COOLER ARE KEPT AT 41 DEGREES FAHRENHEIT OR LESS. REPAIR THIS COOLER IF NECESSARY, OR TRY ADJUSTING THE THERMOSTAT TO A LOWER TEMPERATURE SETTING. CONSIDER EVEN STORING THE POTENTIALLY HAZARDOUS FOODS (MEATS, ETC) IN METAL CONTAINERS INSTEAD OF PLASTIC ONES, SINCE METAL CONTAINERS HAVE A GREATER ABILITY TO CONDUCT OR LOSE HEAT THAN PLASTIC CONTAINERS. (WHICH ACT MORE AS INSULATORS) A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS OF TODAY'S INSPECTION TO ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED IN THIS PREP COOLER AT 41 DEGREES FAHRENHEIT OR LESS. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- A PAN OF CORNED BEEF (SLICED) IN THE WALK IN COOLER WAS FOUND WITH A PREPARATION DATE OF 5-12-2008. POTENTIALLY HAZARDOUS FOODS HELD COLD FOR MORE THAN 24 HOURS SHALL BE DISCARDED AT THE END OF 7 DAYS. THE FOOD EMPLOYEE DISCARDED THE CORNED BEEF AT THE TIME OF INSPECTION. THEREFORE, THE VIOLATION WAS CONSIDERED CORRECTED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Hair Restraint Effectiveness
- Items:
- Hair restraint hair/beard net
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES WERE OBSERVED PREPARING BAGEL SANDWICHES AT THE PREP COOLER AND TRANSFERRING CUCUMBER SPREAD INTO CONTAINERS WITHOUT HAIR RESTRAINTS. FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS TO AVOID CONTACTING THEIR HAIR WITH EXPOSED FOODS. PLEASE ENSURE THAT ALL FOOD EMPLOYEES HANDLING OR PREPARING READY TO EAT FOODS (OR THOSE REQUIRING LITTLE OR NO PREPARATION BEFORE SERVING) WEAR HAIR RESTRAINT. THIS IS A REPEAT VIOLATION. COMPLIANCE WITH THIS SECTION OF THE CODE WILL BE CHECKED WITHIN 10 DAYS OF TODAY'S INSPECTION. ,
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- IN THE EMPLOYEE RESTROOM, THE WATER TEMPERATURE AFTER SEVERAL TRIAL RUINS, ATTAINED A TEMPERATURE OF 84.7 DEGREES FAHRENHEIT. A HAND WASH SINK SHOULD HAVE THE CAPABILITY OF DELIVERING HOT WATER AT A TEMPERATURE OF AT LEAST 100 DEGREES FAHRENHEIT. REPAIR THIS HAND SINK SO THAT IT CAN DELIVER HOT WATER AT A TEMPERATURE OF AT LEAST 100 DEGREES FAHRENHEIT. THE STATUS OF THIS REPAIR WILL BE CHECKED WITHIN 21 DAYS OF TODAY'S INSPECTION. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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05/23/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Big Apple Bagels, 14595 Southfield, Allen Park, MI 48101 »