Club Cappuccino, 4901 Evergreen, Dearborn, MI 48124 - inspection findings and violations

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Business Info

Restaurant name: CLUB CAPPUCCINO
Address: 4901 Evergreen, Dearborn, MI 48124
Permit #: 039292
Non-smoking facility: No
Last inspection: 04/13/2015
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Inspection findings

Inspection date

Type
  • Critical: Before Use After Cleaning
    Comment:
    Manager knows how to set up 3 compartment sink. Stoppers provided for all compartments of 3 compartment sink. Utensils now are sanitized. Corrected
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
04/13/2015Follow-up
No violation noted during this evaluation. 04/06/2015Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    Observed manager (only employee on duty) not knowing how to set up and use 3 compartment sink. Only one stopper observed. Employees must know how to sanitize items. Utensils must be sanitized. First compartment is wash, middle is rinse, and last is sanitize with 50 - 100 ppm chlorine. Provide 3 stoppers/ drain plugs so that 3 compartment sink can be used correctly and utensils sanitized. Correct immediately,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
03/26/2015Routine
No violation noted during this evaluation. 09/26/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE HAND SINK HAS NO PAPER TOWELS FOR HAND DRYING. ALL HAND SINKS SHALL BE PROPERLY STOCKED WITH HAND DRYING PROVISIONS. INSTALL PAPER TOWELS IMMEDIATELY., CORRECTED-PAPER TOWELS ACQUIRED-ITEM 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: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    2-door refrigerator
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    TURKEY BREAST OBSERVED IN 2 DOOR REACH IN COOLER WITHOUT A DATE MARK. ALL ITEMS SHALL BE PROPERLY MARKED TO LIMIT PATHOGEN GROWTH I.E. LISTER IA. DATE MARK AND TRAIN ALL EMPLOYEES IMMEDIATELY., CORRECTED-ITEM MARKED TODAY.
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    front
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE FLOOR AND SNAPPLE/NANTUCKET NECTAR COOLERS INTERIORS ARE UNCLEAN. ALL AREAS SHALL BE CLEANED DAILY. CLEAN ITEMS DAILY-ITEM TO BE RECHECKED NEXT ROUTINE INSPECTION.
    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.
 03/25/2014Routine Inspection
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    REMOVE DEAD BUGS FROM INSIDE OF LIGHT FIXTURES. PHYSICAL FACILITIES MUST BE MAINTAINED CLEAN. RECHECK NEXT ROUTINE INSPECTION, CORRECT WITHIN 6 MONTHS.
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE DOOR RUNS ON THE 2 DOOR COOLER. FOOD DEBRIS IS BUILT-UP IN THE RUNS ON THE FLOOR OF THE UNIT. NON-FOOD CONTACT SURFACES MUST BE CLEANED AT A FREQUENCY TO AVOID ACCUMULATION OF SOILS. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 09/24/2013Routine Inspection
  • Critical: Demonstration of Knowledge
    Comment:
    CORRECTED. PIC STATED HE HAD A STAFF MEETING/TRAINING ON FOOD CODE KNOWLEDGE.
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Hot and cold holding
    Comment:
    CORRECTED BY REPAIRING COOLER AND HOLDING FOOD AT 41F OR LESS (37F TODAY).
    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
    Comment:
    CORRECTED BY TIME MARKING PIZZA WITH TIME IN/TIME OUT AND HAVING A WRITTEN PROCEDURE.
    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: Methods-Hot Water and Chemical
    Comment:
    CORRECTED BY PROPERY WASH, RINSE, SANITIZE AND AIR DRYING FOOD CONTACT SURFACES.
    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: Ready-to-Eat Food, Date Markin
    Comment:
    CORRECTED BY HAVING DATE MARKED ON LABEL OF TURKEY FROM SUPPLIER.
    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
 10/23/2012Follow-up
  • Critical: Demonstration of Knowledge
    Items:
    Person-in-charge
    Problems:
    Does not demonstrate required knowledge
    Corrections:
    Knowledge is to be obtained through an approved training program.
    Comment:
    PERSON IN CHARGE AND OTHER EMPLOYEES COULD NOT PROPERLY ANSWER QUESTIONS PERTAINING TO TEMPERATURES (HOT HOLDING, COLD HOLDING), HOW TO WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES. ENSURE EMPLOYEES ARE TRAINED BY AN APPROVED CERTIFIED FOOD MANAGER AND CAN DEMONSTRATE FOOD CODE KNOWLEDGE. REPEAT FROM LAST ROUTINE INSPECTION - SUBMIT RISK CONTROL PLAN.,
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    GLASS SLIDING DOOR COOLER HAD SLICED DELI TURKEY MEAT, PASTA SALAD, HUMMUS, MILK ALL AT 45F-46F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 41F OR BELOW. HOLD FOOD AT 41F OR BELOW IN COOLER.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    PIZZA IN WARMER FOR CUSTOMER SELF-SERVE WAS AT 118F-121F. POTENTIALLY HAZARDOUS FOOD HELD HOT SHALL BE AT OR ABOVE 135F. HOLD PIZZA AT 135F OR HIGHER. ALSO PROVIDED FACILITY WITH HANDOUT ON TIME MARKING AS AN OPTION.,
    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: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Problems:
    Not immersed in
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    PERSON IN CHARGE STATED FOOD CONTACT SURFACES OF EQUIPMENT ARE WASHED WITH SOAPY WATER AND BLEACH CLEANER (CLOROX SPRAY WITH DISINFECTANT AND CLEANER), THEN RINSED AND AIR DRIED. FOOD CONTACT SURFACES MUST BE WASHED, RINSED, SANITIZED (WITH CHLORINE AT 50 TO 100PPM), THEN AIR DRIED. ENSURE THE PROPER PROCEDURE IS FOLLOWED. REPEAT FROM LAST ROUTINE INSPECTION - SUBMIT RISK CONTROL PLAN.,
    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: Ready-to-Eat Food, Date Markin
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    FACILITY RECEIVES SLICED DELI TURKEY MEAT A FEW TIMES A WEEK. POTENTIALLY HAZARDOUS READY TO EAT FOODS MUST BE DATE MARKED WITH PREP DATE, USE BY DATE, OR BOTH AND DISCARDED AT THE END OF THE 6TH DAY. (EXAMPLE - TURKEY DELIVERED 9/26/12, THEN USE BY 10/2/12). PERSON IN CHARGE STATED OTHER ITEMS (PASTA SALAD, HUMMUS, FRUIT SALAD, CHICKEN WALDORF SALAD) ARE ALL USED DAILY AND TAKEN HOME OR DISCARDED.,
    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
  • Employee Accommodations, Desig
    Items:
    Locker(s)/employee storage area(s)
    Problems:
    Contaminates Equipment
    Corrections:
    Relocate to a designated area that does not contaminate items or surfaces.
    Comment:
    OBSERVED EMPLOYEE PERSONAL ITEMS ON SHELF WITH EQUIPMENT ITEMS. STORE PERSONAL ITEMS BELOW AND AWAY FROM EQUIPMENT AND/OR FOOD.
    General violation description:
    6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FACILITY HAS CUPBOARD DOORS COMING OFF THE HINGES. 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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    HANDSINK DID NOT HAVE PAPER TOWEL SUPPLIED. EMPLOYEE PUT SOME NAPKINS BY SINK. MUST ALWAYS PROVIDE PAPER TOWEL AT HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Miscellaneous Sources
    Items:
    Food
    Problems:
    Not protected
    Corrections:
    Store in protected manner.
    Comment:
    OBSERVED EMPLOYEE FOOD STORED WITH AND ABOVE CUSTOMER FOOD IN GLASS DOOR COOLER. LABEL AND STORE EMPLOYEE FOOD BELOW AND AWAY FROM CUSTOMER FOOD.
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
 09/26/2012Routine
  • Critical: Demonstration of Knowledge
    Comment:
    CORRECTED BY ENSURING ALL EMPLOYEES ARE AWARE OF FOOD CODE REQUIREMENTS.
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Methods-Hot Water and Chemical
    Comment:
    CORRECTED BY ENSURING ALL EMPLOYEES KNOW HOW TO PROPERLY WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES OF EQUIPMENT.
    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
 10/03/2011Follow-up
  • Critical: Demonstration of Knowledge
    Items:
    Person-in-charge
    Problems:
    Does not demonstrate required knowledge
    Corrections:
    Knowledge is to be obtained through an approved training program.
    Comment:
    PERSON IN CHARGE AND OTHER EMPLOYEES COULD NOT PROPERLY ANSWER QUESTIONS PERTAINING TO TEMPERATURES (HOT HOLDING, COLD HOLDING. REHEATING), HOW TO WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES, HOW TO CALIBRATE A THERMOMETER AND USE IT TO TAKE TEMPERATURES OF FOOD ITEMS. ENSURE EMPLOYEES ARE TRAINED BY AN APPROVED CERTIFIED FOOD MANAGER AND CAN DEMONSTRATE FOOD CODE KNOWLEDGE.
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Demonstration of Knowledge
    Items:
    Person-in-charge
    Problems:
    Does not demonstrate required knowledge
    Corrections:
    Knowledge is to be obtained through an approved training program.
    Comment:
    PERSON IN CHARGE AND OTHER EMPLOYEES COULD NOT PROPERLY ANSWER QUESTIONS PERTAINING TO TEMPERATURES (HOT HOLDING, COLD HOLDING. REHEATING), HOW TO WASH, RINSE AND SANITIZE FOOD CONTACT SURFACES, HOW TO CALIBRATE A THERMOMETER AND USE IT TO TAKE TEMPERATURES OF FOOD ITEMS. ENSURE EMPLOYEES ARE TRAINED BY AN APPROVED CERTIFIED FOOD MANAGER AND CAN DEMONSTRATE FOOD CODE KNOWLEDGE.,
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Problems:
    Not immersed in
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    PERSON IN CHARGE STATE FOOD CONTACT SURFACES OF EQUIPMENT ARE WASHED WITH SOAPY WATER, RINSED AND THEN SOME ARE AIR DRIED AND SOME ARE TOWEL DRIED. FOOD CONTACT SURFACES MUST BE WASHED, RINSED, SANITIZED, THEN AIR DRIED. ENSURE THE PROPER PROCEDURE IS FOLLOWED.
    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: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Problems:
    Not immersed in
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    PERSON IN CHARGE STATE FOOD CONTACT SURFACES OF EQUIPMENT ARE WASHED WITH SOAPY WATER, RINSED AND THEN SOME ARE AIR DRIED AND SOME ARE TOWEL DRIED. FOOD CONTACT SURFACES MUST BE WASHED, RINSED, SANITIZED, THEN AIR DRIED. ENSURE THE PROPER PROCEDURE IS FOLLOWED.,
    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
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    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)
  • Good Repair and Calibration
    Items:
    Food thermometer(s) probe
    Problems:
    Not calibrated
    Corrections:
    Calibrate in accordance with manufacturer specifications.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    SOAP WAS NOT PROVIDED DIRECTLY AT HANDSINK. ENSURE SOAP IS AT HANDSINK AT ALL TIMES.
    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 disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PAPER TOWELS NOT PROVIDED DIRECTLY AT HANDSINK. PROVIDE AT ALL TIMES.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    FACILITY DID NOT HAVE CHLORINE TEST STRIPS - PROVIDE.
    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)
 09/29/2011Routine Inspection
  • Junctures, Coved/Enclosed/Seal
    Items:
    Floor(s) juncture
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    INSTALL MISSING COVING, INCLUDING UNDER 3 COMPARTMENT SINK.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    PROVIDE TEST STRIPS.
    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)
 10/04/2010Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    reach-in cooler(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    UNDER-COUNTER REACH-IN COOLER AND 2-GLASS DOOR COOLERS SOILED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Locations:
    ALL COOLERS
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
 09/29/2009Routine Inspection
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Front counter
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    PLATES AND CUPS STORED DIRECTLY ON THE FLOOR - ELEVATE SIX INCHES FROM FLOOR AT ALL TIMES TO PREVENT CONTAMINATION.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Locations:
    ALL COOLERS
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
 09/24/2008Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN 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
  • Good Repair and Proper Adjustm
    Comment:
    EQUIPMENT REPAIRED.
    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.
  • Hand Cleanser, Available
    Comment:
    SOAP PROVIDED TO EACH HANDSINK.
    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)
  • Nonfood-contact surfaces
    Comment:
    ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Wiping Cloths, Use Limitation
    Comment:
    Corrected 3-304.14 Observed: Wiping cloths are stored in adequate strength 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
 09/18/2007

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