- Critical: Good Repair and Calibration
- Comment:
- PURCHASED A NEW THERMOMETER AND IT IS ACCURATELY CALIBRATED BY ICE METHOD. CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
|
03/13/2015 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED SAUSAGE GRAVY AT 109 *F INSIDE WALK-IN COOLER. COOKED POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE COOLED IN A TWO STAGE PROCESS. STAGE 1 REQUIRES FOOD TO BE COOLED WITHIN 2 HOURS FROM 135*F TO 70*F. STAGE 2 REQUIRES FOOD TO COOL DOWN FROM 70*F TO 40*F OR LESS WITHIN 4 HOURS. TOTAL COOLING PROCESS SHALL BE WITHIN 6 HOURS CHEF WAS CORRECTED THROUGH EDUCATION AND MADE ICE BATH TO ALLOW GRAVY TO COOL DOWN TO 70 *F BY END OF INSPECTION. CORRECTED.
- 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: Exclusions and Restrictions
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- FOOD EMPLOYEES WERE NOT FAMILIAR WITH THE BIG 5 FOOD BORNE ILLNESSES. THE BIG 5 FOOD BORNE ILLNESSES INCLUDE THE FOLLOWING: HEPATITIS A VIRUS, ECOLI, SALMONELLA, SHIGELLA, AND NOROVIRUS. INSPECTOR EDUCATED FOOD EMPLOYEES ON THE BIG 5 AND THEIR SYSTEMS. A BIG 5 FOOD BORNE ILLNESSES POSTER PROVIDED. CORRECTED.
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED FOOD THERMOMETER CONSTANTLY READING 0*F. FOOD THERMOMETER SHALL BE CALIBRATED TO KEEP ACCURATE FOOD TEMPERATURES. PROVIDE WORKING FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
|
03/02/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED: BIMETALLIC STEMMED THERMOMETER IS PROVIDED FOR KITCHEN.
- 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)
|
09/03/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FOOD TEMPERATURE MEASURING DEVICES SHALL BE PROVIDED TO ENSURE ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. NO THERMOMETER IS AVAILABLE IN KITCHEN. CHEF STATED THAT HE WILL PROVIDE ONE. PROVIDE THERMOMETER TO ENSURE PROPER COOKING/HOLDING TEMPERATURES. CORRECT AS SOON AS POSSIBLE. A FOLLOW-UP INSPECTION WILL TAKE PLACE IN ABOUT 10 DAYS TO ENSURE COMPLIANCE.,
- 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)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A RECEPTACLE WITH A COVER FOR SANITARY NAPKINS. COVERS ARE NOT PROVIDED ON TRASH CANS IN LADIES' ROOM. PROVIDE COVERS FOR SANITARY REASONS. CORRECT AS SOON AS POSSIBLE. COMPLIANCE WILL BE VERIFIED AT NEXT ROUTINE INSPECTION.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
08/18/2014 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly drying wet mops when not in immediate use. This practice will help to reduce bacterial loading on the mop heads, as well as to minimize any objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
|
01/17/2014 | Routine |
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Locations:
- Grill line Working Container(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Properly label the unlabeled 'squirt type' bottle that contains water. Simply label with the common name of liquid (water) and keep labeled. This will help to minimize the chance of accidental staff misidentification and potential misuse.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Locations:
- kitchen Ventilation hood canopy
- Problems:
- Designed to allow grease or condensation from draining/dripping onto Equipment
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Reconfigure and clean the ventilation hood canopy and grease collection trough so that waste greases can be properly captured and collected at the end of this collection channel. Be sure to maintain this equipment clean to allow for gravity to help collect greases for proper disposal.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen food prep table
- Problems:
- Stored on Prep table
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
|
06/26/2013 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE CAN OPENER IN KITCHEN AND ITS BLADE ARE UNCLEAN . ALL FOOD CONTACT EQUIPMENT SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN AND SANITIZE CAN OPENER IMMEDIATELY. , CORRECTED-CAN OPENER CLEANED AND SANITIZED VIA THE DISH MACHINE.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- wiping cloth container
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE BAR AREA HAS A WHITE BUCKET WITH A WIPING CLOTH THAT HAS NO SANITIZER. ALL WIPING CLOTHS SHALL BE STORED IN A SANITIZER SOLUTION BETWEEN USES. EMPTY BUCKET AND REPLACE IT ALONG WITH A PROPER LEVEL OF SANITIZER AND WATER AT CORRECT TEMPERATURE IMMEDIATELY. , CORRECTED-MANAGER EMPTIED BUCKET AND REPLACED SANITIZER DURING INSPECTION.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED PASTA, POTATO DISHES AND CUT LUNCH MEATS ARE NOT DATE MARKED. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED. DATE MARK ALL FOODS DAILY/BY 12/24/12. , CORRECTED-CHEF IMMEDIATELY DATE MARKED ALL FOODS AS REQUIRED.
- 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: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not protected
- Corrections:
- Store in protected manner.
- Comment:
- RAW SHELL EGGS FOUND STORED IN KITCHEN WALK IN COOLER ON TOP SHELF ABOVE CHEESE, VEGETABLES AND ALL OTHER FOODS. RAW ANIMAL FOODS SHALL BE PROPERLY STORED AWAY FROM READY TO EAT FOODS. CORRECTLY STORE AND SEPARATE RAW FOODS AND SHELL EGGS IMMEDIATELY FORM OTHER FOODS. , CORRECTED- CHEF IMMEDIATELY STORED EGGS ON BOTTOM SHELF IN WALK IN COOLER AWAY FROM FOODS THAT ARE READY TO EAT.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
12/14/2012 | Routine |
| No violation noted during this evaluation. | 06/08/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinses in both bar glasswashers below 50 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the bar glasswashers.
- 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
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed dumpster lid left open. Keep closed to avoid attracting insects and rodents.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towel dispensers for the bar handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed debris on ground of the dumpster enclosure. Remove debris to avoid attracting rodents and insects.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
|
05/29/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar(s) beverage gun heads
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Facility
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED CHEMICAL SPRAY BOTTLES STORED NEAR FOOD AND EQUIPMENT IN KITCHEN., ALL CHEMICALS STORED AWAY FROM AND BELOW ALL EQUIPIMENT/UTENSILS.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Facility
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CHEMICAL SPRAY BOTTLES WITHOUT LABELS IN KITCHEN AND AT BAR., ALL CHEMICAL SPRAY BOTTLES LABELED WITH THE COMMON NAME.
- 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Microwave oven(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling vents men's & women's RESTROOMS
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- prep area
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Cookline
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED 2 PACKAGES OF FROZEN LAMB INSIDE THE COOKLINE HANDSINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- NO SANITIZING SOLUTIONS FOR WIPING CLOTH STORAGE IN KITCHEN OR AT BAR.
- 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
|
10/31/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar(s) Beverage gun heads and holders
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL EQUIPMENT AND UTENSILS CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Facility
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
04/11/2011 | Routine Inspection |
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- Outside receptacles covered waste container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Provide keep dumpster covered with tight fitting lids.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- Outside receptacles covered waste container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Provide keep dumpster covered with tight fitting lids.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
|
10/01/2010 | Routine Inspection |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by
- Locations:
- food prep sink drainline(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- OBSERVED EIGHT ADULTERATED BOXES OF SALT STORED UNDER THE PREP SINK WITH EVIDENCE OF GRAY WATER ADULTERATION FROM AN EARLIER DRAIN LINE LEAK. CORRECTION MADE: OBSERVED THE ADULTERATED SALT BOXES DISCARDED AND A NEW STORAGE LOCATION DESIGNATED ON A DRY SHELF ABOVE THE PREP SINK
- General violation description:
- 3-701.11 - FREE FROM THE SPLASH AND DRAIN LINE LEAKS.
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) storage equipment plate(s)
- Locations:
- service window storage shelves
- Problems:
- In poor repair Chipped
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED A PLATE AND TWO PLATTERS THAT RIMS WHERE CHIPPED. CORRECTION MADE: THE CHIPPED PLATE AND PLATTERS WHERE DISCARDED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- kitchen sanitizing bucket
- Comment:
- OBSERVED CHLORINE SANITIZER SOLUTION TOO STRONG @ 800 PPM. CORRECTION MADE: OBSERVED CHLORINE SANITIZER SOLUTION FOR WIPING TOWEL STORAGE BETWEEN 50 PPM AND 150 PPM.
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH EMPLOYEE INTERVIEW AN ABSENTS IN KNOWLEDGE CONCERNING REPORTABLE ILLNESS SYMPTOMS AND THE NAMES OF ILLNESS DIAGNOSIS OF PUBLIC HEALTH CONCERN. CORRECTION MADE: THE PERSON IN CHARGE (P.I.C.) HAS REVIEW WITH THE STAFF THE FOOD EMPLOYEES FOODBORNE ILLNESS GUIDELINES AND ILLNESS SYMPTOMS ACTION GUIDANCE. THE STAFF AND FOOD EMPLOYEES INTERVIEWED NOW DEMONSTRATE THROUGH ORAL INTERVIEW THE NAMES OF REPORTABLE ILLNESS SYMPTOMS AND THE NAMES OF "BIG 5" ILLNESS DIAGNOSIS. THE EMPLOYEES INTERVIEWED KNOW WHEN TO REPORT TO THE PERSON IN CHARGE IF THEY OR THE PERSON THEY LIVE WITH ARE CONFIRMED ILL DUE TO A CONTAGIOUS DISEASE WITH EMPHASIS TOWARDS: i) NORO-VIRUS ii) SALMONELLA TYPHI, iii) SHIGELLA, iv) ESCHERICHIA COLI ("E-COLI"), v) HEPATITIS "A" VIRUS. AND FOLLOWING DIARRHEA OR VOMITING THAT IS NOT DIAGNOSED TO REMAIN HOME
- General violation description:
- 2-201.11 - INFORM THE PERSON IN CHARGE AND NOT RETURN TO WORK UNTIL THEY ARE SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- in the walk in cooler shelves
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- OBSERVED TWO TRAY RAW CHICKEN PRODUCTS STORE OVER BOTTOM TRAY OF RAW HAMBURGER PATTIES IN BOTH THE WALK-IN COOLER AND IN THE REACH-IN COOLER. CORRECTION MADE: OBSERVED THE RAW MEATS HAVE BEEN PROPERLY SEGREGATED IN THE WALK-IN COOLER WITH THE POULTRY STORED ON THE LOWEST SHELF, THEN ON THE ASCENDING SHELVES ARE STORED THE RAW HAMBURGER, THE WHOLE MUSCLE BEEF STEAKS AND ON THE TOP STORAGE RACKS THE FULLY COOKED READY TO EAT FOODS. IN THE REACH IN COOLER THE RAW MEATS ARE SIMILARLY SEGREGATED FROM EACH OTHER AND THE READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- dish machine(s) drainboard(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CORRECTION MADE: OBSERVED CHEMICAL CLEANING PRODUCTS REMOVED AND RELOCATED DOWN AND AWAY FROM WHERE THE CLEANED DISHES AND UTENSILS ARE STORED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- beverage dispenser nozzle
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CORRECTION MADE: OBSERVED THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE FOUR SODA GUN NOZZLES WILL OCCUR ONCE EACH DAY RATHER THAN THE REPORTED ONCE A WEEK.
- 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
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head improperly stored in the mop bucket. Corrective Actions: Observed The mop head is DRAPED over the squeeze chamber to quicken drying time by increasing air flow.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THROUGH ORAL INTERVIEW THE INCORRECT ANSWERS WHERE GIVEN FOR THE MINIMUM INTERNAL COOKING TEMPERATURE FOR POULTRY, HAMBURGER AND STEAK REQUIRED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN. CORRECTION MADE: OBSERVED FOLLOWING INSTRUCTION THE FOOD EMPLOYEE DOES KNOW AND DEMONSTRATE ASSURANCE THAT THE MINIMUM INTERNAL TEMPERATURE WILL BE MAINTAINED FOR 15 SECONDS @ 165*F FOR CHICKEN, @ 155*F FOR HAMBURGER AND @ 145*F FOR STEAK FOR SAFE FOOD SERVICE. THROUGH ORAL INTERVIEW THE INCORRECT ANSWERS WHERE GIVEN FOR THE PROPER SEGREGATION OF RAW MEAT STORAGE. CORRECTION MADE: OBSERVED FOLLOWING INSTRUCTION THE FOOD EMPLOYEES DOES KNOW AND DEMONSTRATES ASSURANCE THAT THE RAW MEAT STORAGE WILL BE IN ASCENDING ORDER AS THE COOKING TEMPERATURES REQUIREMENTS DESCEND. IMPORTANT NOTE: THE OPERATOR AND CHEF BOTH INDICATE A SINCERE DESIRE TO ENROLL AND BECOME CERTIFIED FOOD MANAGERS.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- kitchen food contact surfaces
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- OBSERVED EXPOSED FOOD CONTACT SURFACES OF EQUIPMENT STORED IN A CONFINED SPACES, EXPOSED TO THE SPLASH FROM SOILED HANDS BEING WASHED IN THE ADJACENT HAND WASH BASIN
- General violation description:
- 4-903.11 - AND THE EXPOSED TO POSSIBLE CONTAMINATION FROM COUGHS & SNEEZES. SEVERAL HANGING PANS ARE IN CONTACT WITH THE HEAVILY SOILED 6' LADDER WEDGED IN THIS TIGHT SPACE NEXT TO THE MEAT SLICER. CORRECTION MADE: THE FOOD CONTACT SURFACES OF THE ABOVE MENTIONED EQUIPMENT HAS BEEN RELOCATED TO NEWLY RE-DESIGNED STORAGE LOCATIONS AND SPACES. THE 6' LADDER IS NOW SAFELY STORED IN BETWEEN THE TWO UP RIGHT COOLER AND FREEZER UNITS.
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by
- Locations:
- food prep sink drainline(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- OBSERVED EIGHT ADULTERATED BOXES OF SALT STORED UNDER THE PREP SINK WITH EVIDENCE OF GRAY WATER ADULTERATION FROM AN EARLIER DRAIN LINE LEAK. CORRECTION MADE: OBSERVED THE ADULTERATED SALT BOXES DISCARDED AND A NEW STORAGE LOCATION DESIGNATED ON A DRY SHELF ABOVE THE PREP SINK
- General violation description:
- 3-701.11 - FREE FROM THE SPLASH AND DRAIN LINE LEAKS.
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) storage equipment plate(s)
- Locations:
- service window storage shelves
- Problems:
- In poor repair Chipped
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED A PLATE AND TWO PLATTERS THAT RIMS WHERE CHIPPED. CORRECTION MADE: THE CHIPPED PLATE AND PLATTERS WHERE DISCARDED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- kitchen sanitizing bucket
- Comment:
- OBSERVED CHLORINE SANITIZER SOLUTION TOO STRONG @ 800 PPM. CORRECTION MADE: OBSERVED CHLORINE SANITIZER SOLUTION FOR WIPING TOWEL STORAGE BETWEEN 50 PPM AND 150 PPM.
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH EMPLOYEE INTERVIEW AN ABSENTS IN KNOWLEDGE CONCERNING REPORTABLE ILLNESS SYMPTOMS AND THE NAMES OF ILLNESS DIAGNOSIS OF PUBLIC HEALTH CONCERN. CORRECTION MADE: THE PERSON IN CHARGE (P.I.C.) HAS REVIEW WITH THE STAFF THE FOOD EMPLOYEES FOODBORNE ILLNESS GUIDELINES AND ILLNESS SYMPTOMS ACTION GUIDANCE. THE STAFF AND FOOD EMPLOYEES INTERVIEWED NOW DEMONSTRATE THROUGH ORAL INTERVIEW THE NAMES OF REPORTABLE ILLNESS SYMPTOMS AND THE NAMES OF "BIG 5" ILLNESS DIAGNOSIS. THE EMPLOYEES INTERVIEWED KNOW WHEN TO REPORT TO THE PERSON IN CHARGE IF THEY OR THE PERSON THEY LIVE WITH ARE CONFIRMED ILL DUE TO A CONTAGIOUS DISEASE WITH EMPHASIS TOWARDS: i) NORO-VIRUS ii) SALMONELLA TYPHI, iii) SHIGELLA, iv) ESCHERICHIA COLI ("E-COLI"), v) HEPATITIS "A" VIRUS. AND FOLLOWING DIARRHEA OR VOMITING THAT IS NOT DIAGNOSED TO REMAIN HOME
- General violation description:
- 2-201.11 - INFORM THE PERSON IN CHARGE AND NOT RETURN TO WORK UNTIL THEY ARE SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- in the walk in cooler shelves
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- OBSERVED TWO TRAY RAW CHICKEN PRODUCTS STORE OVER BOTTOM TRAY OF RAW HAMBURGER PATTIES IN BOTH THE WALK-IN COOLER AND IN THE REACH-IN COOLER. CORRECTION MADE: OBSERVED THE RAW MEATS HAVE BEEN PROPERLY SEGREGATED IN THE WALK-IN COOLER WITH THE POULTRY STORED ON THE LOWEST SHELF, THEN ON THE ASCENDING SHELVES ARE STORED THE RAW HAMBURGER, THE WHOLE MUSCLE BEEF STEAKS AND ON THE TOP STORAGE RACKS THE FULLY COOKED READY TO EAT FOODS. IN THE REACH IN COOLER THE RAW MEATS ARE SIMILARLY SEGREGATED FROM EACH OTHER AND THE READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- dish machine(s) drainboard(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CORRECTION MADE: OBSERVED CHEMICAL CLEANING PRODUCTS REMOVED AND RELOCATED DOWN AND AWAY FROM WHERE THE CLEANED DISHES AND UTENSILS ARE STORED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- beverage dispenser nozzle
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CORRECTION MADE: OBSERVED THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE FOUR SODA GUN NOZZLES WILL OCCUR ONCE EACH DAY RATHER THAN THE REPORTED ONCE A WEEK.
- 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
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head improperly stored in the mop bucket. Corrective Actions: Observed The mop head is DRAPED over the squeeze chamber to quicken drying time by increasing air flow.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THROUGH ORAL INTERVIEW THE INCORRECT ANSWERS WHERE GIVEN FOR THE MINIMUM INTERNAL COOKING TEMPERATURE FOR POULTRY, HAMBURGER AND STEAK REQUIRED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN. CORRECTION MADE: OBSERVED FOLLOWING INSTRUCTION THE FOOD EMPLOYEE DOES KNOW AND DEMONSTRATE ASSURANCE THAT THE MINIMUM INTERNAL TEMPERATURE WILL BE MAINTAINED FOR 15 SECONDS @ 165*F FOR CHICKEN, @ 155*F FOR HAMBURGER AND @ 145*F FOR STEAK FOR SAFE FOOD SERVICE. THROUGH ORAL INTERVIEW THE INCORRECT ANSWERS WHERE GIVEN FOR THE PROPER SEGREGATION OF RAW MEAT STORAGE. CORRECTION MADE: OBSERVED FOLLOWING INSTRUCTION THE FOOD EMPLOYEES DOES KNOW AND DEMONSTRATES ASSURANCE THAT THE RAW MEAT STORAGE WILL BE IN ASCENDING ORDER AS THE COOKING TEMPERATURES REQUIREMENTS DESCEND. IMPORTANT NOTE: THE OPERATOR AND CHEF BOTH INDICATE A SINCERE DESIRE TO ENROLL AND BECOME CERTIFIED FOOD MANAGERS.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- kitchen food contact surfaces
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- OBSERVED EXPOSED FOOD CONTACT SURFACES OF EQUIPMENT STORED IN A CONFINED SPACES, EXPOSED TO THE SPLASH FROM SOILED HANDS BEING WASHED IN THE ADJACENT HAND WASH BASIN
- General violation description:
- 4-903.11 - AND THE EXPOSED TO POSSIBLE CONTAMINATION FROM COUGHS & SNEEZES. SEVERAL HANGING PANS ARE IN CONTACT WITH THE HEAVILY SOILED 6' LADDER WEDGED IN THIS TIGHT SPACE NEXT TO THE MEAT SLICER. CORRECTION MADE: THE FOOD CONTACT SURFACES OF THE ABOVE MENTIONED EQUIPMENT HAS BEEN RELOCATED TO NEWLY RE-DESIGNED STORAGE LOCATIONS AND SPACES. THE 6' LADDER IS NOW SAFELY STORED IN BETWEEN THE TWO UP RIGHT COOLER AND FREEZER UNITS.
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03/25/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Bt's Lounge (Formerly) Dbrn Ave Bistro, 14417 Michigan, Dearborn, MI 48126 »