- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of plumbing fixture
- Problems:
- Not provided At hand sink
- Corrections:
- Provide.
- Comment:
- Observed improper air gap for spray hose at dish machine area. Spray hose extends into the flood level. Air gap must be at least 1 inch to prevent the possibility of back flow. Fix/provide new spring or adjust so that spray hose is always above flood level. Correct immediately,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed Ortho Home Defence pest spray in establishment. States for household use only. Remove from establishment. Work with pest control provider or obtain commercial pest sprays. Correct immediately,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed stab thermometer not calibrated. Calibrate stab thermometer to take accurate food temperatures. Correct immediately,
- 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.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cold slaw at 48 degrees on top level of 2 door line prep cooler. Discard. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed employee touching and cutting ready to eat tomatoes with bare hands. Employees must use tongs, gloves or deli tissue when handling ready to eat foods. Correct immediately Corrected at time of inspection by proper glove use when handling ready to eat foods. Corrected,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided At hand sink
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test strip ms. Provide and use chlorine test strips. to measure sanitizer level of dish machine and rag bucket. Correct immediately,
- 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)
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Observed cutting board at bar with deep grooves. Discard. Cutting boards can not be deeply grooved. Correct immediately,
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Equipment, Utensils, Linens, a
- 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:
- Observed single service items stored on the ground in hot dog front counter area. All food and utensils must be stored at least 6 inches off the ground at all times. Provide shelf or keep food and utensils off the ground in this area. Correct immediately,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- a. Observed water/soap leaking from soap dispenser at dish machine when dish machine is in use. b. Observed dish machine in poor repair. Does not start every time and you have to adjust doors on machine to start. Fix doors/machine so dish machine works correctly. Equipment must be maintained in good working order. Correct immediately
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed no light shields for the three lights under the hood. Provide light shields or shatter proof bulbs for these lights to help protect against physical contamination. Correct immediately,
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed front and back doors leading to the outside not tight fitting. Gaps on bottom of doors. Outer openings must be protected. Provide weather strips to these doors or fix door to be tight sealing. Correct immediately,
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed leak on mop sink faucet. Fix leak. Plumbing system must be maintained. Correct immediately,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/15/2015 | Routine |
| No violation noted during this evaluation. | 12/02/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- THE ICE MACHINE INTERIOR, BY THE 3 COMP. SINK HAS MOLD ON THE INTERIOR, CLEAN REGULARLY, SET A CLEANING SCHEDULE. , ICE MACHINE WAS CLEANED AT TIME OF INSPECTION.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not provided with Screening that is sixteen mesh to the inch or greater
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- THE SERVER DOOR SCREEN IS RIPPED AND THE DOOR FRAME IS BENT, THE SCREEN DOES NOT FIT IN THE FRAME. REPAIR OR REPLACE SO THAT PESTS CANNOT ENTER KITCHEN. RECHECK NEXT ROUTINE INSPECTION, WITHIN 6 MONTHS.
- 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
|
06/02/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- DISHMACHINE HAS 100PPM CHLORINE. VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Warewashing Equipment, Cleanin
- Comment:
- DISH SOAP IS STOCKED IN MACHINE TODAY. CORRECTED.
- General violation description:
- 4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
- Handwashing Signage
- Comment:
- , HANDWASH SIGN IS POSTED OVER HANDSINK IN KITCHEN. CORRECTED.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
01/13/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE HAS 0 PPM CHLORINE TODAY. REPAIR/ADJUST SO DISHES ARE SANITIZED AT 50-100PPM. CORRECT IMMEDIATELY, RECHECK IN 10 DAYS. MONITOR DAILY WITH TEST STRIPS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Warewashing Equipment, Cleanin
- Items:
- Cleaning agents for warewashing Soap
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- NO SOAP WAS FOUND IN DISHMACHINE TODAY. KEEP MACHINE STOCKED WITH DISH DETERGENT AT ALL TIMES. SOAP BIN LEAKS FROM BOTTOM TODAY. RECHECK IN 10 DAYS ( DO NOT HANDFEED MACHINE).,
- General violation description:
- 4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HANDWASH SIGNAGE FOR SINK IN KITCHEN BY NEXT INSPECTION-SIGN IS MISSING TODAY., ,
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELDS ARE MISSING IN THE WALK IN FREEZER AND COOKLINE, REPLACE WITHIN 6 MONTHS. RECHECK NEXT INSPECTION.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
12/03/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- DISHMACHINE IS SANITIZING AT 50PPM CHLORINE, LINE WAS REPLACED. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: System Maintained in Good Repa
- Comment:
- THE DRAINBOWL FOR THE 3 COMPARTMENT SINK HAS BEEN CLEANED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/19/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE HAS 0PPM CHLORINE. THE SANITIZER LINE DOES NOT APPEAR TO BE FEEDING INTO THE MACHINE. REPAIR ADJUST IMMEDIATELY. (ECOLAB HAS BEEN CALLED AND SHOULD BE HERE WITHIN THE HOUR). REVISIT WITHIN 10 DAYS TO VERIFY COMPLAINCE.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE DRAIN BOWL FOR THE THREE COMPARTMENT SINK IS NOT DRAINING, CLEAR IMMEDIATELY. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/25/2013 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- HOOD FILTERS AT COOKLINE HAVE ACCUMULATION OF DUST. CLEAN AND 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.
|
12/06/2012 | Routine |
- Critical: Storage, Separation
- Comment:
- CORRECTED. EMPLOYEE MOVED SPRAY BOTTLES TO CUPBOARD UNDER SINK., IN SNACK BAR AREA, OBSERVED SPRAY BOTTLES OF CLEANER HANGING ON SHELF WITH HOT DOG TRAYS, BEVERAGES AND MICROWAVE. ALSO ON SHELF AT WINDOW WAS SPRAY BOTTLE OF CLEANER AND HAND SANITIZER WITH BEVERAGES. STORE CLEANERS/CHEMICALS BELOW AND AWAY FROM FOOD, CLEAN EQUIPMENT, SINGLE-USE ITEMS, CLEAN LINENS.
- 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
|
06/12/2012 | Routine Inspection |
- Critical: Handwashing Sinks, Location
- Comment:
- CORRECTED: A HAND SINK IS DESIGNATED AT THE BAR 4-C SINK, AND SOAP/PAPER TOWELS ARE PRESENT.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
|
12/19/2011 | Follow-up |
- Critical: Handwashing Sinks, Location
- Items:
- Handwashing sink(s)
- Problems:
- Not provided
- Corrections:
- Provide hand sink in same room as food handling.
- Comment:
- BAR AREA DOES NOT HAVE A DESIGNATED HAND SINK. A HANDSINK SHALL BE PROVIDED. BAR HAS 4-COMPARTMENT SINK - DESIGNATE ONE FOR HANDWASHING ONLY AND PROVIDE SOAP AND PAPER TOWEL.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Three compartment sink
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED BLEACH BOTTLES AND SOAP BOTTLES AT 3-COMPARTMENT SINK AT SANTIZE SIDE. CHEMICALS SHALL BE STORED BELOW AND AWAY FROM CLEAN EQUIPMENT AND/OR FOOD. STORE AWAY FROM SANITIZE SINK., CORRECTED BY MOVING THE CHEMICALS TO FLOOR BELOW 3-COMPARTMENT SINK.
- 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
|
12/09/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking
- Comment:
- CORRECTED. BOTTLE AND CUP DISCARDED. PROPER BEVERAGE CONTAINERS WILL BE USED., SNACK BAR - OBSERVED EMPLOYEE DRINKING BOTTLE OF WATER. KITCHEN - OBSERVED UNCOVERED CUP OF COFFEE AT PREP AREA. EMPLOYEE BEVERAGES MUST BE COVERED AND PREVENT HAND CONTAMINATION FROM MOUTH CONTACTING PARTS. USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
06/10/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED. TABLE TOP PANINI MAKER IS DISCARDED.
- 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: Ready-to-Eat Food, Disposition
- Comment:
- OBSERVED NO EXPIRED POTENTIALLY HAZARDOUS READY TO EAT FOODS.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- 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.
- Storing Equip./Uten./Lin./Sing
- Comment:
- COMPLIANT 4-903.11 CITED ITEMS STORED 6" OR MORE OFF THE FLOOR.;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
|
12/22/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) 2 BEVERAGE GUN HEADS AT BAR ICE BIN 2) TABLE TOP GRILL IN KITCHEN NEAR MICROWAVE,
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- EXPIRED PAN OF COOKED VEGETABLES DATE MARKED 11/23-11/26 INSIDE THE WALK-IN COOLER ON WHEELED STORAGE RACK.,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) GLASS CHILLER AT BAR 2) INTERIOR SURFACES OF PREP COOLER AT SNACK BAR 3) INTERIOR SLATS INSIDE POP/WATER COOLER CONTAINS VISIBLE DIRT AND MOLD AT SNACK BAR ALL SURFACES OF EQUIPMENT MUST BE MAINTAINED IN A CLEAN AND SANITARY CONDITION AT ALL TIMES WHETHER OPERATING OR NOT.,
- 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:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) WALK-IN COOLER FLOOR BENEATH THE STORAGE RACKS 2) CEILING VENTS INSIDE THE EMPLOYEE RESTROOM
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- Cutting board Kitchen Area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CUTTING BOARD STORED ON FLOOR NEAR SMALL SANDWICH PREP STATION COOLER.,
- 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
|
12/03/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar Beverage gun heads and holders
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- sandwich prep station cooler Kitchen Area
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- UTENSILS STORED WITH THE HANDLES EXTENDED ONLY.
- 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
|
06/15/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Dearborn Hills Golf Course, 1300 S Telegraph, Dearborn, MI 48124 »