- Critical: Food-Contact Surfaces
- Comment:
- Corrected: The rectangular cutting board on top of the reach-in coolers across from the cook line has been replaced. The new cutting board is smooth and does not have deep grooves.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed marinated chicken that was 38 F, chicken lemon rice soup that was 40 F, and romaine lettuce that was 39 F that was located in the walk-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: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected: Observed marinara sauce that was prepared in the food establishment and located in the reach-in cooler across from the stove that was properly date marked. Observed marinated chicken, chicken lemon rice soup, sliced tomatoes, and house salad dressing that was located in the walk-in cooler that was properly date marked.
- 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
|
01/26/2015 | Follow-up |
- Critical: Capacity
- Comment:
- Corrected: A new State 100 gal / 199,000 BTU/h HWT has been installed. The food establishment now has hot water. All violations have been corrected.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Capacity
- Comment:
- Corrected: A new State 100 gal / 199,000 BTU/h HWT has been installed. The food establishment now has hot water. All violations have been corrected.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Multi use food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Observed a rectangular cutting board on top of the reach-in coolers across from the cook line that had deep groves with black streaks in them. Repair or replace the cutting board. ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Multi use food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Observed a rectangular cutting board on top of the reach-in coolers across from the cook line that had deep groves with black streaks in them. Repair or replace the cutting board. ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed marinated chicken that was 45 F, chicken lemon rice soup that was 44 F, and romaine lettuce that was 46 F that was located in the walk-in cooler, Maintain cold food at 41 F or less. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed marinated chicken that was 45 F, chicken lemon rice soup that was 44 F, and romaine lettuce that was 46 F that was located in the walk-in cooler, Maintain cold food at 41 F or less. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed marinara sauce that was prepared in the food establishment and located in the reach-in cooler across from the stove that was not date marked. Observed marinated chicken, chicken lemon rice soup, sliced tomatoes, and house salad dressing that was located in the walk-in cooler that was not date-marked Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed marinara sauce that was prepared in the food establishment and located in the reach-in cooler across from the stove that was not date marked. Observed marinated chicken, chicken lemon rice soup, sliced tomatoes, and house salad dressing that was located in the walk-in cooler that was not date-marked Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
- 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed the floors in the kitchen near the dish machine and the dough mixer that were soiled. Observed the ventilation hoods on the cook line that were soiled with oil and food debris. Increase cleaning in the food establishment. Develop a cleaning schedule for employees.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed the floors in the kitchen near the dish machine and the dough mixer that were soiled. Observed the ventilation hoods on the cook line that were soiled with oil and food debris. Increase cleaning in the food establishment. Develop a cleaning schedule for employees.
- 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.
- 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 the food at least 6 inches above the floor. Observed chicken lemon rice soup being stored in a plastic container on the floor of the walk-in cooler. Observed house made dressing that was stored in a plastic container on the floor of the walk-in cooler. Store all food at least 6 inches off of 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
- 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 the food at least 6 inches above the floor. Observed chicken lemon rice soup being stored in a plastic container on the floor of the walk-in cooler. Observed house made dressing that was stored in a plastic container on the floor of the walk-in cooler. Store all food at least 6 inches off of 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
|
01/09/2015 | Routine |
- Critical: Hand Drying Provision
- Comment:
- Paper towel is available at all handwash sinks. Violation 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: Handwashing Cleanser, Availabi
- Comment:
- Soap is available at all handwash sinks.
- 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)
- Critical: System Maintained in Good Repa
- Comment:
- The handwash sink is not leaking anymore, it has been repaired. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/15/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE PAPER TOWEL DISPENSERS IN THE KITCHEN ARE EMPTY TODAY AND THE MENS RESTROOM DISPENSER IS NOT FUNCTIONING TODAY. REPAIR/CORRECT TODAY. RECHECK IN 10 DAYS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BOTH SOAP DISPENSERS IN THE KITCHEN ARE EMPTY TODAY. REFILL OR REPLACE IMMEDIATELY, RECHECK IN 10 DAYS.
- 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE COOKLINE HANDWASH SINK IS LEAKING (A LOT ) FROM UNDER THE BASIN. REPAIR WITHIN 10 DAYS. KEEP FLOOR DRY BY PROVIDING A TEMPORARY CAPTURE BASIN UNTIL REPAIRED. RECHECK IN 10 DAYS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR IN THE KITCHEN ARE SOILED TODAY AS IS THE CEILING AND LIGHT FIXTURES ABOVE THE COOKLINE AREA. CLEAN UNDER EQUIPMENT, UNDER THE DISHMACHINE, ETC. ON AN INCREASED BASIS. THE VENTILATION HOOD IS ALSO IN NEED OF CLEANING, THERE IS ACCUMULATION OF GREASE AND CHARRED BUILD-UP ON BACKSPLASH. RECHECK NEXT INSPECTION, INCREASE CLEANING SCHEDULE.
- 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:
- THE GASKETS ON THE REFRIGERATION UNITS ARE SOILED TODAY. KEEP CLEAN, INCREASE CLEANING SCHEDULE, RECHECK NEXT ROUTINE, WITHIN 6 MONTHS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/15/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INCREASE VENTILATION HOOD AND FILTER CLEANING. HOOD AND FILTERS ARE GREASY/SOILED TODAY. 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR FOOD PREP SINK DRAINLINE. DRAINLINE BELOW SINK LEAKS WHEN WATER IS TURNED ON. REPAIR SO PLUMBING IS IN GOOD WORKING ORDER BY NEXT INSPECTION, WITHIN 6 MONTHS,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/27/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- THE DISH MACHINE HAS BEEN REPAIRED, IT IS NOW SANITIZING AT 100PPM CHLORINE, TEST STRIPS ARE AVAILABLE AND USED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
08/14/2013 | 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 IS NOT SANITIZING TODAY. THERE IS 0PPM CHLORINE IN MACHINE AFTER RUNNING IT SEVERAL TIMES AND PRIMING IT SEVERAL TIMES. YOU MUST TEST MACHINE DAILY TO ENSURE 50-100PPM CHLORINE FOR PROPER SANITIZING. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. A RISK CONTROL PLAN MUST BE SUBMITTED TO WCHD FOR THIS REPEAT VIOLATION.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- 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:
- GLOVES MUST BE WORN WHEN ASSEMBLING SANDWICHES. AVOID BARE HAND CONTACT WITH READY TO EAT FOODS AT ALL TIMES. COOK WAS ASSEMBLING SANDWICHES TODAY WITH BARE HANDS., COOK WASHED HANDS AND GLOVES WERE WORN AFTER DISCUSSING VIOLATION.
- 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
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- THE GROUT IS LOW AROUND THE TILES IN THE DISH AREA. FILL IN LOW SPACES TO STOP WATER FROM POOLING BETWEEN TILES, AS IT IS TODAY. CORRECT BY NEXT INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
|
07/29/2013 | Routine |
- 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 WAS FOUND TO HAVE 0PPM CHLORINE AT TIME OF INSPECTION. CORRECT IMMEDIATELY. USE 3 COMPARTMENT SINK FOR SANITIZING UNTIL REPAIRED., AT TIME OF INSPECTION, DISHWASHER WAS PRIMED MANY TIMES AND 50PPM CHLORINE WAS THEN FOUND IN MACHINE. MONITOR DAILY TO ENSURE PROPER CONCENTRATION. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
01/08/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW.
- 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: System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Comment:
- HANDWASHING SIGNS PROVIDED AT EACH HANDSINK.
- 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.
- Kitchenware and Tableware
- Comment:
- SINGLE SERVICE UTENSILS STORED AND DISPENSED WITH HANDLES EXTENDED ONLY.
- 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.
- Maintaining/Using Handwashing
- Comment:
- HANDSINKS CLEANED.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Sanitizing Solution Testing De
- Comment:
- PROPER CHEMICAL TEST STRIPS PROVIDED.
- 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)
- Using a Handwashing Sink
- Comment:
- ITEMS REMOVED FROM HANDSINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN 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
|
08/31/2012 | 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) CUTTING BOARDS AT COOKLINE PREP STATION COOLERS 2) PREP SINK IN PREP AREA 3) CAN OPENER BLADE 4) BEVERAGE MACHINE POP CAPS AND SPIGOTS
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 2 CARTONS OF HEAVY CREAM AT COOKLINE PREP STATION COOLER AT 65-68F.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Backflow preventer Dish machine
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- WATER LEAKING BENEATH BACKFLOW PREVENTER AT DISH MACHINE DURING EACH CYCLE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMNET SOILED: 1) KNIFE STORAGE CONTAINER 2) OIL SPILLED INSIDE CONDIMENT COOLER 3) MOP SINK BASIN 4) SHELF AT VENTILATION HOOD
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- bake area Condiment cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CONDIMENT COOLER AT 55F STORING BREADS AND DRESSINGS.
- 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
- Locations:
- Prep area
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- men's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Front counter
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- 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.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BOTH HANDSINKS SOILED IN KITCHEN.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- Facility
- 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)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Prep area
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- WIPING CLOTHS STORED IN PREP AREA HANDSINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
07/31/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. COOLER REPAIRED AND HOLDING FOOD BELOW 41F ( OBSERVED CHICKEN AT 38F). OBSERVED ONLY A FEW ORDERS OF NOODLES OUT. NOODLES COOKED IN MORNING FOR LUNCH AND AFTERNOON FOR DINNER. NOODLES NO LONGER LEFT OUT - KEPT IN 2-DOOR COOLER AND TAKEN OUT PER ORDER(S).
- 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)
|
02/20/2012 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED. FACILITY HAS A DIFFERENT MENU THAT IS USED AND HAS PROPER CONSUMER ADVISORY WHICH IS - ASK YOUR SERVER ABOUT UNDERCOOKED....
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. DID NOT OBSERVE ANY UNCOVERED BEVERAGES IN KITCHEN. HOOKAH PIPE REMOVED FROM FACILITY.
- 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
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. 2-DOOR COOLER HAD COOKED SHRIMP 55F AND FETA CHEESE 56F. ALSO NOODLES HELD OUT ON PREP AGAIN AT 45F, 52F AND 55F. HOLD THESE AT OR BELOW 41F. REPEAT. SUBMIT RISK CONTROL PLAN.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. OBSERVED SOUPS AND SAUCES AND HOUSE DRESSING DATE MARKED WITH PREP DATE AND USED WITHIN 6 DAYS. BREAD PUDDING IS PUT IN FREEZER AND TAKEN OUT DAILY.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED. NO RAW ANIMAL PRODUCTS OBSERVED IN 2-DOOR COOLER. WALK-IN COOLER HAD RAW CHICKEN TO ONE SIDE BY ITSELF AND RAW BEEF, RAW FISH AND RAW EGGS ON BOTTOM SHELF.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Storage, Separation
- Comment:
- CORRECTED. OBSERVED ALL CHEMICALS STORED BELOW AND AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: When to Wash
- Comment:
- CORRECTED. OBSERVED EMPLOYEE REMOVE GLOVES AND WASH HANDS PROPERLY.
- 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
|
02/01/2012 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MENU HAS ASTERIK AT BOTTOM STATING CONSUMING UNDERCOOKED FOODS CAN ...., BUT THERE IS NO CORRESPONDING ASTERIK NEXT TO ITEMS THAT CAN BE COOKED TO ORDER ( PORTABELLA AL MANZO SALAD WHICH CONTAINS BEEF TENDERLOIN, AND BELISIMO GRILLED TUNA SALAD THAT CONTAINS SASHIMI GRADE SEARED TUNA). PROVIDE ASTERIK NEXT TO THESE ITEMS AND ANY OTHERS THAT CAN BE COOKED TO ORDER.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED STYROFOAM CUP OF COFFE ON SHELF WITH PLATES AT PREP COOLER AREA. EMPLOYEES SHALL DRINK IN DINING AREA OR FROM CUP WITH LID AND STRAW. REPEAT - SUBMIT RISK CONTROL PLAN. OBSERVED HOOKAH PIPE IN CLOSET IN BACK AREA ACROSS FROM MENS RESTROOM. THERE IS NO SMOKING ALLOWED IN FACILITY. REMOVE HOOKAH PIPE AND DISCONTINUE SMOKING IN FACILITY. ,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED 2-DOOR COOLER IN KITCHEN WITH CRAB AT 49F, RAW CHICKEN 47F, TUNA SALAD 48F, POTATOES 47F, RICE 49F, RAW SHRIMP 47F. AT PREP COOLER WERE 3 TUBS OF COOKED PASTA (DIFFERENT NOODLES) AT 59F/60F. PREP COOLER TOP HAD FATTOUSH DRESSING AT 50F (WAS JUST MADE - MUST COOL TO 41F BEFORE PUTTING IN PREP COOLER). POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41F. REPAIR COOLER AND DO NOT STORE NOODLES ON PREP TABLE. , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DID NOT OBSERVE ANY ITEMS DATE MARKED. WALK-IN COOLER HAD FATTOUSH DRESSING AND SOUP THAT EMPLOYEE STATED IS MADE EVERY 3 DAYS. ALSO 2 PANS OF BREAD PUDDING IN WALK-IN COOLER. ALSO SAUCES. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD UNDER REFRIGERATION OVER 24HRS MUST BE DATE MARKED. REPEAT - SUBMIT RISK CONTROL PLAN. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN 2-DOOR COOLER IN KITCHEN, OBSERVED BOWL OF RAW CHICKEN ON TOP SHELF ABOVE LETTUCE AND TOMATOES, BOWL OF RAW SHRIMP RIGHT NEXT TO TOMATOES. IN WALK-IN COOLER WERE TUBS OF RAW CHICKEN RIGHT NEXT TO BOXES OF LETTUCE. IN CHEST FREEZER IS BAG OF RAW FISH AND TUBS OF ICE CREAM RIGHT NEXT TO IT PARTIALLY COVERED. MUST SEPARATE RAW ANIMAL FOODS FROM READY TO EAT FOODS. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED AT FRONT COUNTER SPRAY BOTTLES (ORANGE CLEAN, ALCOHOL, CLOROX) NEXT TO COFFEE MAKER. ALSO IN BACK AREA SHELVES BY DOUGH MIXER - TOP SHELF HAS CORN STARCH AND SALT STORED WITH GLASS CLEANER
- General violation description:
- 7-201.11 - THE GLASS CLEANER ABOVE BASKETS AND HAND SOAP ABOVE LIDS TO CONTAINERS. AT PREP LINE AREA SHELF - BOTTLE OF HYDROGEN PEROXIDE STORED WITH PLATES AND ABOVE PREP AREA. STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD AND EQUIPMENT.,
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- UPON ENTERING KITCHEN, OBSERVED EMPLOYEE WASHING GLOVED HANDS AT HANDSINK THEN HANDLE RAW CHICKEN. ALSO OBSERVED EMPLOYEE WITH GLOVED HANDS TAKE TOMATOES AND RINSE THEM OFF THEN SLICE TOMATOES WITH SAME GLOVES. ENSURE EMPLOYEES KNOW PROPER HANDWASHING - REMOVE GLOVES, WASH HANDS, PUT ON NEW GLOVES. REPEAT - SUBMIT RISK CONTROL PLAN.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INSIDE OF BOTH PREP COOLERS AT COOKLINE SOILED, REACH-IN FREEZER IN BACK HAS FOOD DEBRIS ON BOTTOM, WALK-IN COOLER SHELVES ARE SOILED, CEILING MOSTLY BY VENTS HAS ACCUMULATION OF DUST, WALLS BY PREP AREAS SOILED. CLEAN ALL AREAS 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.
- 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:
- CUTTING BOARDS AT BOTH PREP COOLERS HEAVILY SCORCHED AND BLACKENED. REPLACE OR RESURFACE TO BE SMOOTH AND EASILY CLEANABLE.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT HANDSINK BY WALK-IN COOLER. PROVIDE.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DID NOT OBSERVE ANY PAPER TOWEL AT ANY HANDSINK. PROVIDE PAPER TOWEL AT EVERY HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- METAL BOWL USED AS SCOOP IN ICE MACHINE. USE SCOOP WITH HANDLE AND KEEP HANDLE OUT OF ICE. THIS IS TO PREVENT CONTAMINATION.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Cleaning
- Corrections:
- Discontinue use. Provide approved source.
- Comment:
- OBSERVED EMPLOYEE WASHING TOMATOES IN FRONT HANDWASH SINK. USE FOOD PREP SINK FOR FOODS. HANDWASH SINKS ARE ONLY FOR HANDWASHING.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
01/09/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CAN OPENER HAS BEEN WASHED AND IS CLEAN-CORRECTED. FOOD CONTACT SURFACES OF EQUIPMENT ARE CLEAN -CORRECTED
- 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: Eating, Drinking or Tobacco
- Comment:
- CRITICAL VIOLATION 2-401.11 IS INFULL COMPLIANCE.LIDDED CUPS AND STRAW ARE UTILIZED BY EMPLOYEES-CORRECTED.
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- RTE. POTENTIALLY HAZARDOUS FOODS ARE DATE MARKED ,OBSERVED IN WIC AND ON COOKING LINE IN RIC.-CORRECTED
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: When to Wash
- Comment:
- 2-301.14 -CORRECTED. OBSERVED HAND WASHING ,GLOVES ARE UTILIZED TO HANDLE READY TO EAT FOODS .Employee were instructed where and when to wash their hands-corrected.
- 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
- Food storage
- Comment:
- ALL FOODS ARE KEPT 6 IN OFF THE FLOOR IN STORAGE /COOLER -CORRECTED
- 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
- In-Use Utensils/Between-Storag
- Comment:
- CORRECTED-SUITABLE UTENSILS ,SPOONS,LADLES ARE PROVIDED TO HANDLE FOODS.
- 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
|
08/03/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Equipment food contact surfaces shall be kept clean-clean can opener from food debris accumulation.
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Equipment food contact surfaces shall be kept clean-clean can opener from food debris accumulation.,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Employees shall follow good hygienic practices. Open -no lid drinking cup with coffee observed on cook line. Utilize lidded cups with straw or lid.
- 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
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Employees shall follow good hygienic practices. Open -no lid drinking cup with coffee observed on cook line. Utilize lidded cups with straw or lid.,
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready to eat potentially hazardous foods shall be date marked with day/date of preparation (marked as day 1 ) or with expiration date -7 days in advance. Mark foods -soup,pizza sauce in WIC,hummus in RIC.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready to eat potentially hazardous foods shall be date marked with day/date of preparation (marked as day 1 ) or with expiration date -7 days in advance. Mark foods -soup,pizza sauce in WIC,hummus in RIC.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Instruct employees when to wash hands .Observed employee prepping food and than moving to other operations-moving trays without replacing /changing gloves or washing hands,and going back to food prep.
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Instruct employees when to wash hands .Observed employee prepping food and than moving to other operations-moving trays without replacing /changing gloves or washing hands,and going back to food prep.,
- 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
- 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 properly stored -elevated 6 in off the floor,see box with chicken and pot with soup and pizza sauce in WIC.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be properly stored -elevated 6 in off the floor,see box with chicken and pot with soup and pizza sauce in WIC.,
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towel at all hand sinks.No paper towel at any hand sink.-corrected -employee provided p. towel.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- In use utensils shall be properly stored between uses. Discontinue using plastic cups as a scoops-provide suitable utensil with handle and store handle out of food -see cook line cheese and pizza sauce in WIC.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- In use utensils shall be properly stored between uses. Discontinue using plastic cups as a scoops-provide suitable utensil with handle and store handle out of food -see cook line cheese and pizza sauce in WIC.,
- 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
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- ventilation hood system shall be capable to remove grease and prevent grease accumulation /condensation in ventilation duct. Provide missing baffle spacer for vent hood.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
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07/20/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Deliziosa Bistro, 22435 Michigan, Dearborn, MI 48124 »