- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed Quat test strips. Manager is getting chlorine test strips at store at time of inspection.
- 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)
- Effectiveness
- Comment:
- Observed hat worn by employees when preparing food. Corrected
- 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
- Equipment Food-Contact Surface
- Comment:
- Observed ice machine clean. Corrected
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Outer Openings, Protected
- Comment:
- Observed back door tight sealing. Corrected
- 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
- Comment:
- Observed no leak under 3 compartment sink. Corrected
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Comment:
- Observed no improper thawing. Corrected
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
03/31/2015 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no chlorine test strips. Provide and use chlorine test strips to measure sanitizer level of dish machine and rag buckets. 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)
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employee preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately,
- 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
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed excess black residue in ice machine. Food contact surfaces must be clean and sanitized. Clean inside ice machine. Empty or thaw ice before cleaning. Correct immediately,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- Not adjusted per manufacturer's specifications Broken
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Observed door seals broken and in poor repair on 1 door cook cooler used for food. Replace torn door seals. Equipment must be maintained in good working order. Correct by next routine inspection.
- 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) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed back door not tight fitting, Gap on bottom of back door. Fix back door or provide weather strip on back door to make 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
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed loose faucet in woman's restroom. Tighten to sink. Observed leaks under first compartment of 3 compartment sink. Fix leak. Correct by next routine inspection.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Observed chicken, raw beef, raw fish, and chili package thawing on counters. Thaw potentially hazardous food in cooler, under cold running water, or as part of cooking process. Correct immediately,
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
03/20/2015 | Routine |
- Critical: Hand Drying Provision
- Comment:
- Paper towels are provided at handsinks today. 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: System Maintained in Good Repa
- Comment:
- The plumbing has been repaired on the three compartment sink. Violation corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/20/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Disposable paper towels must be provided for handwash sinks. Establishment only has towels today. Correct within 10 days, place at all handwash sinks.
- 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:
- Keep handsoap available at the kitchen handwash sink at all times. Corrected at time of inspection, hand dispenser placed at sink.
- 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 first compartment sink plumbing is not connected to the grease trap today, it is draining into a bucket below sink. PIC stated that the grease trap was going to be cleaned tomorrow and the plumbing would be reconnected. Correct immediately, revisit within 10 days.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- The ceiling along the south wall of the back room was water damaged by a recent storm and has been removed. Replace by next routine inspection, recheck in 6 months.
- 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.
|
09/08/2014 | Routine |
- Cleaning, Frequency and Restri
- Comment:
- THE DRAIN HAS BEEN CLEANED ( THE DRAIN IS RUSTY AND CORRODED AND SHOULD BE REPLACED ASAP) KEEP CLEAN AND MONITOR.
- 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.
- System Maintained in Good Repa
- Comment:
- THE FLOOR DRAIN HAS BEEN CLEARED, A PLUMBER SNAKED IT AND IT IS FLOWING WELL. VIOLATION CORRECTED. NO ODOR TODAY, NO STANDING WATER. (PEST CONTROL IS STILL CONTRACTED 2X/MONTH, STRIPS FOR MONITORING WERE UNDER THE COUNTER).
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/12/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO STAB THERMOMETER ON PREMISES. ALL FACILITIES SHALL HAVE A STAB TYPE THERMOMETER/WAY TO CHECK FOOD TEMPERATURES. ACQUIRE STAB THERMOMETER WITHIN TEN DAYS-BY 3-27-14 AND EMAIL RECEIPT TO JDEMERJIAN@WAYNECOUNTY.COM, STAB THERMOMETER ACQUIRED. ITEM CORRECTED TODAY.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A SMALL TUB OF CHEESE, CUT LETTUCE FOUND AT 60F. ALL FOODS-NO MATTER HOW SMALL-SHALL BE CONTROLLED WITH TIME OR TEMPERATURE CONTROL. IMMEDIATELY STORE FOODS IN PROPERLY WORKING COOLER., CORRECTED-FOODS PLACED IN PROPER COOLER TODAY.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- 2-door cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- TUNA FISH FOUND IN COOLER WITHOUT DATE MARKING. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED TO LIMIT BACTERIAL GROWTH. DATE MARK TUNA IMMEDIATELY AND TRAIN STAFF ON DATE MARKING IMPORTANCE., CORRECTED-TUNA FISH DATE MARKED TODAY.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Cookline
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- USED CIGARETTES AND ASH TRAY WITH ASHES IN IT LOCATED IN OFFICE. ALL FOOD FACILITIES SHALL NOT HAVE EMPLOYEES SMOKING. GO OUTSIDE AND TRAIN STAFF IF EMPLOYEES WANT TO SMOKE. CORRECT DAILY/IMMEDIATELY.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water With inadequate flow to remove particles
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- FROZEN FISH THAWING AT 39F IN PAN THAT HAS NO RUNNING WATER. ALL FOODS THAWING SHALL BE THAWED PROPERLY-USE RUNNING WATER NOT ABOVE 70F FOR THIS PRODUCT IMMEDIATELY.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
03/17/2014 | Routine Inspection |
- Critical: Consumption of Animal Foods th
- Comment:
- THE MENU HAVE THE ASTERISKS COVERED ON THE CHILDREN'S BURGERS. VIOLATION CORRECTED. (NEW MENUS HAVE BEEN ORDERED, FAX A COPY TO 734-727-7165 BEFORE SENDING TO FINAL PRINT).
- 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: Equipment, Food-Contact Surfac
- Comment:
- THE INTERIOR OF THE ICE MACHINE HAS BEEN CLEANED. VIOLATION 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
|
09/20/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Comment:
- THE MENUS HAD THE ASTERISKS FOR THE CHILDREN'S MENUS COVERED BUT THE WHITE OUT WASHED OFF. COVER ASTERISKS ON KIDS BURGERS WITHIN 10 DAYS. THE CHANGES TO THE FOOD CODE DO NOT ALLOW KIDS BURGERS TO BE SERVED 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE INTERIOR OF THE ICE MACHINE IS SOILED/MOLDY TODAY. CLEAN IMMEDIATELY. RECHECK IN 10 DAYS TO VERIFY COMPLIANCE. FOOD CONTACT SURFACES MUST BE CLEANED TO SIGHT AND TOUCH. INCREASE CLEANING FREQUENCY.,
- 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
|
09/04/2013 | Routine |
- Critical: Conditions of Use
- Comment:
- CORRECTED BY REMOVING HOME USE PESTICIDE AND USING AN APPROVED PEST CONTROL OPERATOR.
- 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: Conditions of Use
- Comment:
- CORRECTED BY REMOVING HOME USE PESTICIDE AND USING AN APPROVED PEST CONTROL OPERATOR.
- 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: Controlling Pests
- Comment:
- CORRECTED. DID NOT OBSERVE ANY LIVE COCKROACHES OR MICE. OBSERVED 1 DEAD COCKROACH. FACILITY HAS CLEANED MANY AREAS IN KITCHEN AND BACK ROOM. PEST CONTROL COMPANY HAS BEEN OUT TO TREAT AND PREVENT PESTS. DID NOT OBSERVE ANY DROPPINGS. CONTINUE TO MAINTAIN CLEANLINESS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Comment:
- CORRECTED. DID NOT OBSERVE ANY LIVE COCKROACHES OR MICE. OBSERVED 1 DEAD COCKROACH. FACILITY HAS CLEANED MANY AREAS IN KITCHEN AND BACK ROOM. PEST CONTROL COMPANY HAS BEEN OUT TO TREAT AND PREVENT PESTS. DID NOT OBSERVE ANY DROPPINGS. CONTINUE TO MAINTAIN CLEANLINESS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Preventing Contamination from
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WEARING GLOVES TO HANDLE 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: Preventing Contamination from
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WEARING GLOVES TO HANDLE 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
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS BETWEEN RAW AND READY TO EAT FOODS.
- 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
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS BETWEEN RAW AND READY TO EAT FOODS.
- 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
|
01/10/2013 | Follow-up |
- Critical: Conditions of Use
- Comment:
- NOT CORRECTED. OBSERVED SAME CONTAINER OF ORTHO HOME DEFENSE AND ALSO A CAN OF RAID FOR HOUSEHOLD USE. USE ONLY RESTAURANT APPROVED PESTICIDES.,
- 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: Controlling Pests
- Comment:
- NOT CORRECTED. OBSERVED DEAD MOUSE ON GLUE TRAP OUTSIDE OFFICE AS ENTER DOORWAY. OBSERVED SOME NEW GLUE TRAPS, BUT COCKROACHES ON THEM - BEHIND 1/2 WALL, BEHIND PREP COOLER AND BEHIND DISH MACHINE. FACILITY MUST ELIMINATE PESTS AND CLEAN TO ELIMINATE HARBORAGE CONDITIONS.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
12/17/2012 | Follow-up |
| No violation noted during this evaluation. | 09/10/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dirty stove in rear kitchen. Food contact equipment must be kept clean. Clean to sight and touch.
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed food prep cooler with hot dogs and ham at 48 degrees F. Ambient air temperature of this cooler is 50 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Discard these food items after 2 hours in the temperature danger zone.
- 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: Manual Warewasher, San. Water
- Items:
- Manual warewash sanitizing solution temperature
- Problems:
- Less than 170 degrees f
- Corrections:
- Repair/replace booster heater.
- Comment:
- Observed sanitizing rinse temperature of only 150 degrees F on guage of dishmachine. Provide 170-189 degrees F for final rinse of dishmachine. Repair or replace the booster heater.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: sides of fryer and grill and hood above stove in rear kitchen. Clean to sight and touch.
- 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
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floors behind the front counter and in kitchen, especially under and behind equipment. Clean to sight anf touch on a weekly basis.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- Defrost the ice cream freezer to remove build-up of ice.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels at the rear kitchen 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 Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed hot water temperature of only 95 degrees F for the handsinks. Hot water must be a minimum of 100 degrees at handsinks. Repair or replace the hot water tank.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
08/31/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DEBRIS AND SOILING ON FLOOR IN BACK BY ICE MACHINE AND STAND UP COOLER. THIS MAY BE CAUSING AN UNPLEASANT ODOR DO TO THE DEBRIS. ALSO ANSEL SYSTEM ABOVE COOKLINE HAS ACCUMULATION OF GREASE. NON-FOOD CONTACT PORTION OF VEGETABLE PEELER HAS ACCUMULATION OF FOOD DEBRIS. 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOKS NOT WEARING HATS OR HAIRNETS. PROVIDE AND WEAR.
- 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
|
02/09/2012 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY HAVING SEPARATE TIME MARKINGS FOR EACH ITEM (RAW EGGS, COOKED SAUSAGE LINKS AND BACON). OBSERVED ITEMS MARKED 13:00-16:00 TODAY (1-4PM). COOK STATED IF ITEMS LEFT AT END OF 4 HOURS THEY ARE DISCARDED. WRITTEN POLICY ALSO POSTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
10/06/2011 | Follow-up |
- Critical: Cleaning Procedure
- Comment:
- CORRECTED. FACILITY HAS PAPER TOWEL LOCATED AT FRONT HANDSINK. OBSERVED EMPLOYEES DRYING HANDS WITH PAPER TOWEL.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Controlling Pests
- Comment:
- CORRECTED. DID NOT OBSERVE ANY FLIES IN FACILITY OR AT PRODUCE PREP COOLER.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. DISH MACHINE REPAIRED AND PROVIDING 50 TO 100PPM CHLORINE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Time as a Public Health Contro
- Comment:
- NOT CORRECTED. OBSERVED PIECE OF PAPER AT AREA WITH RAW EGGS AND COOKED SAUSAGE LINKS STATING 9:00-13:00 (MILITARY TIME FOR 9 TO 1). WHEN ASKED AT END OF 4 HOURS WHAT IS DONE WITH EGGS AND SAUSAGE, PERSON IN CHARGE STATED THEY ARE PUT BACK IN THE COOLER. EXPLAINED THAT IF ANY LEFT AT END OF 4 HRS THEY MUST BE DISCARDED DUE TO BACTERIA GROWTH. FACILITY DOES NOT HAVE THE WRITTEN POLICY FOR TIME MARKING - MUST PROVIDE AND POST. ALSO MUST HAVE SEPARATE TIME MARKINGS FOR EACH ITEM. DUE TO NOT BEING CORRECTED, AN OFFICE CONSULTATION WILL BE SCHEDULED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Time as a Public Health Contro
- Comment:
- NOT CORRECTED. OBSERVED PIECE OF PAPER AT AREA WITH RAW EGGS AND COOKED SAUSAGE LINKS STATING 9:00-13:00 (MILITARY TIME FOR 9 TO 1). WHEN ASKED AT END OF 4 HOURS WHAT IS DONE WITH EGGS AND SAUSAGE, PERSON IN CHARGE STATED THEY ARE PUT BACK IN THE COOLER. EXPLAINED THAT IF ANY LEFT AT END OF 4 HRS THEY MUST BE DISCARDED DUE TO BACTERIA GROWTH. FACILITY DOES NOT HAVE THE WRITTEN POLICY FOR TIME MARKING - MUST PROVIDE AND POST. ALSO MUST HAVE SEPARATE TIME MARKINGS FOR EACH ITEM. DUE TO NOT BEING CORRECTED, AN OFFICE CONSULTATION WILL BE SCHEDULED.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Clean Freq, Nonfood-Contact Su
- Comment:
- CORRECTED. FACILITY CLEANED ALL SUGAR, SALT, PEPPER CONTAINERS AND NAPKIN HOLDERS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/08/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED. PREP COOLER FOR PRODUCE CLEANED. ICE CREAM FREEZER CLEANED OF A LOT OF THE ICE ACCUMULATION AND MOLD CLEANED. FREEZER HAS AREAS OF EXPOSED INSIDE MATERIAL THAT MUST BE MADE SMOOTH AND COATED WITH FOOD APPROVED EPOXY TO BE EASILY CLEANABLE - THIS MUST BE CORRECTED WITHIN 90 DAYS).
- 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: Controlling Pests
- Comment:
- NOT CORRECTED. OBSERVED A FEW FRUIT FLIES AT PRODUCE FOOD PREP COOLER AND ON THE SLICED TOMATOES AND LETTUCE. FACILITY IS USING CUP WITH VINEGAR TO TRAP THE FLIES. ALSO OBSERVED A FEW HOUSE FLIES IN FACILITY. FACILITY MUST ELIMINATE ALL FLIES AND ENSURE FOOD IS COVERED TO PREVENT ANY PEST CONTAMINATION. REPEAT - SUMBIT RISK CONTROL PLAN. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Methods-Hot Water and Chemical
- Comment:
- NOT CORRECTED. FACILITY HAS A NEW DISH MACHINE INSTALLED. THIS DISH MACHINE APPEARED TO POSSIBLY BE A HOT WATER SANITIZING MACHINE, BUT CHLORINE SANITIZER IS HOOKED UP TO IT. TESTED MACHINE AND CHLORINE WAS AT 0PPM AND EVEN TESTED WITH HEAT STRIP WHICH DID NOT REGISTER 180F FINAL RINSE. ALSO WHILE RUNNING DISH MACHINE, AN ACCUMULATION OF WATER RAN OUT ONTO FLOOR. REPAIR DISH MACHINE TO PROPERLY SANITIZE EITHER WITH CHLORINE OR HOT WATER. REPEAT - SUBMIT RISK CONTROL PLAN. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Preventing Contamination from
- Comment:
- CORRECTED. OBSERVED GLOVES AT COOKLINE AND COOKS WEARING GLOVES TO HANDLE READY TO EAT FOODS. (ALSO OBSERVED COOKS REMOVE GLOVES, WASH HANDS AND PUT ON NEW GLOVES BETWEEN RAW BURGER AND 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: System Maintained in Good Repa
- Comment:
- CORRECTED. FRONT HANDSINK HAS NEW HANDLES INSTALLED AND HOT AND COLD WATER PROVIDED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Comment:
- NOT CORRECTED. UPON INSPECTION, OBSERVED PIECE OF PAPER IN AREA WHERE 2 1/2 TRAYS OF EGGS AND A PAN OF COLD COOKED SAUSAGE LINKS WERE STORED. PAPER STATED 13:00 - 16:00 (MILITARY TIME FOR 1-4). OWNER STATED EGGS AND SAUSAGE KEPT OUT FOR ONLY 3 HOURS, THEN PUT BACK IN COOLER, THEN USED THE NEXT DAY. EXPLAINED THAT THESE ITEMS CAN ONLY BE USED FOR 1 MORE HOUR THE NEXT TIME THEY ARE TAKEN OUT AND THEY HAVE TO BE TIME MARKED INDICATING THAT 1 HOUR TIME. FACILITY ALSO DOES NOT HAVE A WRITTEN PROCEDURE POSTED. PROVIDE WRITTEN PROCEDURE AND INDICATE PROPER TIMES FOR EACH ITEM SEPARATELY. REPEAT - SUBMIT RISK CONTROL PLAN. ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Time as a Public Health Contro
- Comment:
- NOT CORRECTED. UPON INSPECTION, OBSERVED PIECE OF PAPER IN AREA WHERE 2 1/2 TRAYS OF EGGS AND A PAN OF COLD COOKED SAUSAGE LINKS WERE STORED. PAPER STATED 13:00 - 16:00 (MILITARY TIME FOR 1-4). OWNER STATED EGGS AND SAUSAGE KEPT OUT FOR ONLY 3 HOURS, THEN PUT BACK IN COOLER, THEN USED THE NEXT DAY. EXPLAINED THAT THESE ITEMS CAN ONLY BE USED FOR 1 MORE HOUR THE NEXT TIME THEY ARE TAKEN OUT AND THEY HAVE TO BE TIME MARKED INDICATING THAT 1 HOUR TIME. FACILITY ALSO DOES NOT HAVE A WRITTEN PROCEDURE POSTED. PROVIDE WRITTEN PROCEDURE AND INDICATE PROPER TIMES FOR EACH ITEM SEPARATELY. REPEAT - SUBMIT RISK CONTROL PLAN. , ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Hand Drying Provision
- Comment:
- NOT CORRECTED. FRONT HANDSINK DID NOT HAVE ANY SINGLE USE TOWELS PROVIDED. PROVIDE PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/19/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PREP COOLER FOR PRODUCE HAS EXTREME ACCUMULATION OF FOOD DEBRIS ON TOP AND IN REACH-IN AND DRAWERS OF UNITS. ICE CREAM FREEZER HAS EXTREME ACCUMULATION OF ICE AND MOLD GROWTH THAT CAN CONTAMINATE FOOD. FOODD CONTACT SURFACES SHALL BE CLEANED. CLEAN AND SANITIZE THESE ITEMS.,
- 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: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED MANY SMALL FRUIT FLIES AT PREP COOLER FOR PRODUCE. FACILITY MUST PREVENT THE ACCUMULATION OF PESTS. CLEAN AREA AND ELIMINATE FLIES., ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- PERSON IN CHARGE STATED THE DISH MACHINE IS BROKEN AND IS GOING TO BE WORKED ON LATER TODAY. WHEN EMPLOYEE WAS ASKED HOW DISHES, UTENILS AND GLASSES ARE BEING WASHED, IT WAS STATED THE FRONT HANDSINK WAS BEING USED AND THESE ITEMS WASHED WITH SOAPY WATER AND RINSED. FOOD CONTACT SURFACES MUST BE WASHED, RINSED AND SANITIZED AT ALL TIMES. FACILITY MUST SET UP THE 3-COMPARTMENT SINK IN BACK ROOM WITH WASH, RINSE AND SANITIZE PROCESSES. IF DISH MACHINE IS FIXED AND PROPERLY SANITIZED - FACILITY MAY ONCE AGAIN USE DISH MACHINE TO WASH, RINSE AND SANTIZED WARES., ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: 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 READY TO EAT FOODS HANDLED WITH BARE HANDS. NO GLOVES OBSERVED AT COOKING AREA. READY TO EAT FOODS SHALL BE HANDLED WITH GLOVED HANDS OR SUITABLE UTENSILS. WEAR GLOVES OR USE SUITABLE UTENSILS.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- FRONT HANDSINK BOTH HANDLES BROKEN AND THE COLD WATER IS DIFFICULT TO TURN ON - MUST REMOVE BROKEN HANDLE AND THEN TURN ON. REPAIR BOTH HANDLES SO THAT FAUCET IS WORKING PROPERLY.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED 1 1/2 TRAYS OF RAW EGGS OUT ON PREP AT ROOM TEMPERATURE, CONTAINER OF COOKED SAUSAGE LINKS TAKEN FROM COOLER FROM NIGHT BEFORE AT 74F, AND BOWL OF HASHBROWNS AT 67F. PERSON IN CHARGE STATED THESE ARE LEFT OUT FOR AN HOUR OR TWO. POTENTIALLY HAZARDOUS FOODS HELD OUT OF TEMPERATURE CONTROL MUST BE TIME MARKED. EXPLAINED THAT IF NOT USING ITEMS WITHIN 20 MINUTES DURING RUSH TIME - THEN MUST TIME MARK OR KEEP IN COOLER AT 41F OR BELOW. PROVIDED HANDOUT ON TIME MARKING. IF TIME MARKING IS USED, MUST PROVIDE AND POST A WRITTEN PROCEDURE STATING FACILITY IS TIME MARKING THESE ITEMS AND HOLDING OUT FOR 4 HOURS, THEN WILL DISCARD ANY LEFT AT EN DOF 4 HOURS. ALSO, MUST LABEL EACH ITEM WITH TIME TAKEN FROM COOLER AND 4 HOUR DISCARD TIME (EXAMPLE - EGGS TAKEN FROM COOLER AT 2PM THEN DISCARD AT 6 PM 2-6)., ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED 1 1/2 TRAYS OF RAW EGGS OUT ON PREP AT ROOM TEMPERATURE, CONTAINER OF COOKED SAUSAGE LINKS TAKEN FROM COOLER FROM NIGHT BEFORE AT 74F, AND BOWL OF HASHBROWNS AT 67F. PERSON IN CHARGE STATED THESE ARE LEFT OUT FOR AN HOUR OR TWO. POTENTIALLY HAZARDOUS FOODS HELD OUT OF TEMPERATURE CONTROL MUST BE TIME MARKED. EXPLAINED THAT IF NOT USING ITEMS WITHIN 20 MINUTES DURING RUSH TIME - THEN MUST TIME MARK OR KEEP IN COOLER AT 41F OR BELOW. PROVIDED HANDOUT ON TIME MARKING. IF TIME MARKING IS USED, MUST PROVIDE AND POST A WRITTEN PROCEDURE STATING FACILITY IS TIME MARKING THESE ITEMS AND HOLDING OUT FOR 4 HOURS, THEN WILL DISCARD ANY LEFT AT EN DOF 4 HOURS. ALSO, MUST LABEL EACH ITEM WITH TIME TAKEN FROM COOLER AND 4 HOUR DISCARD TIME (EXAMPLE - EGGS TAKEN FROM COOLER AT 2PM THEN DISCARD AT 6 PM 2-6)., , ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT FRONT HANDSINK AT ALL TIMES.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/09/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. COOLER REPAIRED. MILK AT 39F, GYRO SAUCE 40F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- CORRECTED. COOLER REPAIRED. MILK AT 39F, GYRO SAUCE 40F.
- 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)
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02/25/2011 | Follow-up |
Restaurant representatives - add corrected or new information about Dearborn Coney Island Resturant Inc., 3337 S. Telegraph, Dearborn, MI 48124 »