- Exterior Walls and Roofs, Prot
- Items:
- Exterior perimeter roof
- Problems:
- Does not protect from weather
- Corrections:
- Repair.
- Comment:
- Perimeter walls and roofs of a food establishment shall effectively protect the establishment from weather. Observed a water leak coming from the roof in the kitchen across from the broaster in the back part of the kitchen. Repair roof so the food establishment does not leak.
- General violation description:
- 6-202.16 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- 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:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed a 5-gallon container of raw chicken, a 5-gallon container of carrots, a 5-gallon container of pickles, and a 5-gallon container of potatoes being stored on the floor in the walk-in cooler. Store all food at least 6 inches above the floor.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in good repair. Observed a loose handle on the left door of the standing Delfied 3-door reach-in cooler. Observed broken gaskets on the standing Victory 2-door reach-in cooler. Repair/replace the handle on the standing Delfied 3-door reach-in cooler. Repair/replace the gaskets on the standing Victory 2-door cooler.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Food establishments shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Observed a gap between the floor and the bottom of the back door in the food establishment. Install weather stripping to prevent pest entry.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- 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 covered receptacle for sanitary purposes. Observed a garbage can in the ladies restroom with out a lid. Provide a lid for the garbage can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
04/30/2015 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(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 UPRIGHT PREP COOLER OBSERVED POOLED RAW SHELL EGGS AND RAW EGG WASH STORED ABOVE READY-TO-EAT FOODS SUCH AS ONIONS AND GREEN PEPPERS. RAW EGGS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY MOVING THE RAW EGGS TO THE LOWEST SHELF OF THE COOLER. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.
- 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
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- 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.
|
10/20/2014 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Corrections:
- Utilize metal pans to maximize heat transfer.
- Comment:
- 1. OBSERVED MASHED POTATOES IN 5 PLASTIC CONTAINERS COVERED WITH PLASTIC WRAP IN THE REACH-IN COOLER. THE POTATOES WERE 125-135*F. 2. CHICKEN NOODLE SOUP IN 5 GALLON PLASTIC BUCKET WITH LID IN THE WALK-IN COOLER WAS 120*F BOTH FOOD ITEMS WERE PLACED INTO THE COOLERS TO COOL APPROXIMATELY 1 HOUR PRIOR TO INSPECTION. CORRECTED AT TIME OF INSPECTION BY REMOVING THE FOOD ITEMS FROM THE COOLERS. THE MASHED POTATOES WERE TRANSFERRED INTO A SHALLOW METAL PAN, STIRRED, AND LEFT LOOSELY COVERED TO COOL. THE CHICKEN NOODLE SOUP WAS PLACED INTO AN ICE BATH, STIRRED, AND ICE WAND WAS INSERTED INTO THE SOUP TO COOL.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(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:
- 1. PANS OF RAW CHICKEN STORED ON SHELF ABOVE PORK CHOPS AND BEEF KABOBS 2. RAW SHELL EGG CARDBOARD CASE RE-USED TO STORE WHOLE GREEN BELL PEPPERS CORRECTED AT TIME OF INSPECTION BY MOVING THE PANS OF RAW CHICKEN TO THE LOWEST SHELF OF THE WALK IN COOLER BELOW THE BEEF KABOBS AND PORK CHOPS. THE GREEN PEPPERS WERE REMOVED FROM THE EGG CASE AND PLACED INTO A FOOD CONTAINER. EGG CASES WILL NOT BE RE-USED TO STORE 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- BULK CONTAINERS OF SALT, SUGAR, AND FLOUR ARE NOT LABELED. LABEL CONTAINERS OF FOODS THAT ARE NOT READILY IDENTIFIABLE WITH THE COMMON NAME OF THE CONTENTS.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. PLASTIC PORTION CUPS USED AS SCOOP AND STORED IN RANCH DRESSING AT SALAD PREP COOLER 2. CERAMIC BOWL USED AS SCOOP AND STORED IN BULK SALT 3. METAL, HANDLE LESS CUP USED AS SCOOP AND STORED IN BULK SUGAR 4. CERAMIC BOWL USED AS SCOOP AND STORED IN BULK FLOUR PROVIDE SCOOPS THAT ARE MADE OF DURABLE MATERIALS AND THAT HAVE HANDLES FOR FOOD AND STORE TO PREVENT HAND-CONTACT WITH THE FOOD.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- PLASTIC FORKS AND SPOONS STORED WITH MOUTH PORTIONS EXPOSED. STORE UTENSILS INVERTED TO PREVENT HAND CONTACT WITH THE MOUTH PARTS.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- 3 WET WIPING CLOTHS STORED ON COUNTERS IN THE SERVER/SALAD PREP AREA. STORE WET WIPING CLOTHS COMPLETELY SUBMERGED IN SANITIZER BETWEEN USES.
- 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
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Corrections:
- Utilize metal pans to maximize heat transfer.
- Comment:
- 1. OBSERVED MASHED POTATOES IN 5 PLASTIC CONTAINERS COVERED WITH PLASTIC WRAP IN THE REACH-IN COOLER. THE POTATOES WERE 125-135*F. 2. CHICKEN NOODLE SOUP IN 5 GALLON PLASTIC BUCKET WITH LID IN THE WALK-IN COOLER WAS 120*F BOTH FOOD ITEMS WERE PLACED INTO THE COOLERS TO COOL APPROXIMATELY 1 HOUR PRIOR TO INSPECTION. CORRECTED AT TIME OF INSPECTION BY REMOVING THE FOOD ITEMS FROM THE COOLERS. THE MASHED POTATOES WERE TRANSFERRED INTO A SHALLOW METAL PAN, STIRRED, AND LEFT LOOSELY COVERED TO COOL. THE CHICKEN NOODLE SOUP WAS PLACED INTO AN ICE BATH, STIRRED, AND ICE WAND WAS INSERTED INTO THE SOUP TO COOL.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(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:
- 1. PANS OF RAW CHICKEN STORED ON SHELF ABOVE PORK CHOPS AND BEEF KABOBS 2. RAW SHELL EGG CARDBOARD CASE RE-USED TO STORE WHOLE GREEN BELL PEPPERS CORRECTED AT TIME OF INSPECTION BY MOVING THE PANS OF RAW CHICKEN TO THE LOWEST SHELF OF THE WALK IN COOLER BELOW THE BEEF KABOBS AND PORK CHOPS. THE GREEN PEPPERS WERE REMOVED FROM THE EGG CASE AND PLACED INTO A FOOD CONTAINER. EGG CASES WILL NOT BE RE-USED TO STORE 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- BULK CONTAINERS OF SALT, SUGAR, AND FLOUR ARE NOT LABELED. LABEL CONTAINERS OF FOODS THAT ARE NOT READILY IDENTIFIABLE WITH THE COMMON NAME OF THE CONTENTS.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. PLASTIC PORTION CUPS USED AS SCOOP AND STORED IN RANCH DRESSING AT SALAD PREP COOLER 2. CERAMIC BOWL USED AS SCOOP AND STORED IN BULK SALT 3. METAL, HANDLE LESS CUP USED AS SCOOP AND STORED IN BULK SUGAR 4. CERAMIC BOWL USED AS SCOOP AND STORED IN BULK FLOUR PROVIDE SCOOPS THAT ARE MADE OF DURABLE MATERIALS AND THAT HAVE HANDLES FOR FOOD AND STORE TO PREVENT HAND-CONTACT WITH THE FOOD.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- PLASTIC FORKS AND SPOONS STORED WITH MOUTH PORTIONS EXPOSED. STORE UTENSILS INVERTED TO PREVENT HAND CONTACT WITH THE MOUTH PARTS.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- 3 WET WIPING CLOTHS STORED ON COUNTERS IN THE SERVER/SALAD PREP AREA. STORE WET WIPING CLOTHS COMPLETELY SUBMERGED IN SANITIZER BETWEEN USES.
- 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
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Corrections:
- Utilize metal pans to maximize heat transfer.
- Comment:
- 1. OBSERVED MASHED POTATOES IN 5 PLASTIC CONTAINERS COVERED WITH PLASTIC WRAP IN THE REACH-IN COOLER. THE POTATOES WERE 125-135*F. 2. CHICKEN NOODLE SOUP IN 5 GALLON PLASTIC BUCKET WITH LID IN THE WALK-IN COOLER WAS 120*F BOTH FOOD ITEMS WERE PLACED INTO THE COOLERS TO COOL APPROXIMATELY 1 HOUR PRIOR TO INSPECTION. CORRECTED AT TIME OF INSPECTION BY REMOVING THE FOOD ITEMS FROM THE COOLERS. THE MASHED POTATOES WERE TRANSFERRED INTO A SHALLOW METAL PAN, STIRRED, AND LEFT LOOSELY COVERED TO COOL. THE CHICKEN NOODLE SOUP WAS PLACED INTO AN ICE BATH, STIRRED, AND ICE WAND WAS INSERTED INTO THE SOUP TO COOL.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(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:
- 1. PANS OF RAW CHICKEN STORED ON SHELF ABOVE PORK CHOPS AND BEEF KABOBS 2. RAW SHELL EGG CARDBOARD CASE RE-USED TO STORE WHOLE GREEN BELL PEPPERS CORRECTED AT TIME OF INSPECTION BY MOVING THE PANS OF RAW CHICKEN TO THE LOWEST SHELF OF THE WALK IN COOLER BELOW THE BEEF KABOBS AND PORK CHOPS. THE GREEN PEPPERS WERE REMOVED FROM THE EGG CASE AND PLACED INTO A FOOD CONTAINER. EGG CASES WILL NOT BE RE-USED TO STORE 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- BULK CONTAINERS OF SALT, SUGAR, AND FLOUR ARE NOT LABELED. LABEL CONTAINERS OF FOODS THAT ARE NOT READILY IDENTIFIABLE WITH THE COMMON NAME OF THE CONTENTS.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. PLASTIC PORTION CUPS USED AS SCOOP AND STORED IN RANCH DRESSING AT SALAD PREP COOLER 2. CERAMIC BOWL USED AS SCOOP AND STORED IN BULK SALT 3. METAL, HANDLE LESS CUP USED AS SCOOP AND STORED IN BULK SUGAR 4. CERAMIC BOWL USED AS SCOOP AND STORED IN BULK FLOUR PROVIDE SCOOPS THAT ARE MADE OF DURABLE MATERIALS AND THAT HAVE HANDLES FOR FOOD AND STORE TO PREVENT HAND-CONTACT WITH THE FOOD.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- PLASTIC FORKS AND SPOONS STORED WITH MOUTH PORTIONS EXPOSED. STORE UTENSILS INVERTED TO PREVENT HAND CONTACT WITH THE MOUTH PARTS.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- 3 WET WIPING CLOTHS STORED ON COUNTERS IN THE SERVER/SALAD PREP AREA. STORE WET WIPING CLOTHS COMPLETELY SUBMERGED IN SANITIZER BETWEEN USES.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/16/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SALAD PREP COOLER OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF) STORED AT 61*F
- General violation description:
- 3-501.16 - SUCH AS CUT TOMATOES, CHOPPED LETTUCE, FACILITY-MADE RANCH AND GREEK SALAD DRESSINGS, COLE SLAW, AND COTTAGE CHEESE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOODS INTO THE TRASH.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE HANDLING COOKED CHICKEN WITH BARE HANDS WHEN PLATING. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION/EDUCATION. EMPLOYEE PUT ON GLOVES WHEN HANDLING READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 1. OBSERVED EMPLOYEE WIPE HANDS ON APRON WHEN MOVING FROM HANDLING SOILED WARES TO CLEAN WARES AT THE DISH MACHINE. EMPLOYEE DID NOT WASH HANDS. 2. OBSERVED COOK WIPE HANDS ON APRON AFTER CLEANING COUNTERS BUT DID NOT WASH HANDS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION/EDUCATION. BOTH EMPLOYEES WASHED HANDS AND WERE TOLD NOT TO WIPE HANDS ON APRON.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE SALAD PREP COOLER OBSERVED AT 61*F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. SERVICE THE SALAD PREP COOLER. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT IS HOLDING PROPER TEMPERATURE.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED SEVERAL MISSING FLOOR AND WALL TILES IN THE WARE WASHING AREA. THE PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPLACE THE MISSING FLOOR AND WALL TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SALAD PREP COOLER OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF) STORED AT 61*F
- General violation description:
- 3-501.16 - SUCH AS CUT TOMATOES, CHOPPED LETTUCE, FACILITY-MADE RANCH AND GREEK SALAD DRESSINGS, COLE SLAW, AND COTTAGE CHEESE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOODS INTO THE TRASH.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE HANDLING COOKED CHICKEN WITH BARE HANDS WHEN PLATING. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION/EDUCATION. EMPLOYEE PUT ON GLOVES WHEN HANDLING READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 1. OBSERVED EMPLOYEE WIPE HANDS ON APRON WHEN MOVING FROM HANDLING SOILED WARES TO CLEAN WARES AT THE DISH MACHINE. EMPLOYEE DID NOT WASH HANDS. 2. OBSERVED COOK WIPE HANDS ON APRON AFTER CLEANING COUNTERS BUT DID NOT WASH HANDS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION/EDUCATION. BOTH EMPLOYEES WASHED HANDS AND WERE TOLD NOT TO WIPE HANDS ON APRON.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE SALAD PREP COOLER OBSERVED AT 61*F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. SERVICE THE SALAD PREP COOLER. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT IS HOLDING PROPER TEMPERATURE.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED SEVERAL MISSING FLOOR AND WALL TILES IN THE WARE WASHING AREA. THE PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPLACE THE MISSING FLOOR AND WALL TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SALAD PREP COOLER OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF) STORED AT 61*F
- General violation description:
- 3-501.16 - SUCH AS CUT TOMATOES, CHOPPED LETTUCE, FACILITY-MADE RANCH AND GREEK SALAD DRESSINGS, COLE SLAW, AND COTTAGE CHEESE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOODS INTO THE TRASH.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE HANDLING COOKED CHICKEN WITH BARE HANDS WHEN PLATING. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION/EDUCATION. EMPLOYEE PUT ON GLOVES WHEN HANDLING READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 1. OBSERVED EMPLOYEE WIPE HANDS ON APRON WHEN MOVING FROM HANDLING SOILED WARES TO CLEAN WARES AT THE DISH MACHINE. EMPLOYEE DID NOT WASH HANDS. 2. OBSERVED COOK WIPE HANDS ON APRON AFTER CLEANING COUNTERS BUT DID NOT WASH HANDS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION/EDUCATION. BOTH EMPLOYEES WASHED HANDS AND WERE TOLD NOT TO WIPE HANDS ON APRON.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE SALAD PREP COOLER OBSERVED AT 61*F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. SERVICE THE SALAD PREP COOLER. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT IS HOLDING PROPER TEMPERATURE.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED SEVERAL MISSING FLOOR AND WALL TILES IN THE WARE WASHING AREA. THE PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPLACE THE MISSING FLOOR AND WALL TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/02/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- OBSERVE ICE MACHINE TO BE CLEAN OF MOLD AND RUST
- 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: Hand Drying Provision
- Comment:
- OBSERVED PAPER TOWELS AND DISPENSER AT HAND SINK ON GRILL LINE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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11/19/2012 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- WALK IN COOLER (WIC) COOLING OF COOKED PHF'S
- Problems:
- Improperly
- Comment:
- SAUSAGE GRAVY IN FIVE GALLON BUCKET WITH SARAN WRAP IN WALK IN COOLER PLEASE CLOSELY MONITOR TIME AT WHICH COOKED FOODS GET TO 135 F, AND THEN BEGIN COOLING BY APPROVED METHODS AS DISCUSSED TO ATTAIN 70 F WITHIN TWO HOURS, TODAY, PIC SPLIT THE GRAVY AND THE OTHER SOUP INTO HALF AND PLACED THEM BOTH UNCOVERED INTO THE WALK IN FREEZER
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- prep line Rack(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WHISKS STORED UPON NON STAINLESS STEEL HOOKS THAT HAVE BEGUN TO RUST PLEASE REARRANGE TO ONLY HANG THE HANDLES BY THOSE HOOKS AND USE ONLY THE STAINLESS STEEL ONES FOR HANGING UTENSILS BY THE PART(S) WHICH CONTACT FOOD {ALL HOOKS ARE REMOVABLE FROM THE RACK, WHICH ALLOWS FOR RUNNING THROUGH DISHMACHINE}, PIC DISCARDED THE RUSTY HOOKS AND WILL REHANG IN AN COMPLIANT MANNER
- 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: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- RUST AND MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE( USE NON CHLORINE-BASED SANITIZER ), AIR DRY, THEN REFILL,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- HANDSINK(S) paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDSINK ON DISHWASHER SIDE OF END OF GRILL LINE HAS NO DISPENSER FOR TOWELS PLEASE INSTALL A WALL MOUNTED ONE FOR THE TOWELS AVAILABLE OR A FREE STANDING ONE FOR THE PERFORATED ONES ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Grill line HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOK WORKING WITHOUT HAT OR HAIRNET PLEASE WEAR ONE OR THE OTHER DURING FOOD PREP
- 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
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10/26/2012 | Routine |
Restaurant representatives - add corrected or new information about Cornerstone Grill, 14993 Dix Toledo Rd., Southgate, MI 48195 »