- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employees 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
- 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 side door near bathrooms leading to the outside not tight sealing. Gaps on bottom of back door. Outer openings must be protected. Fix door or provide weather strip to side 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
|
01/06/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- Drain flies have mostly been eliminated, only a very few seen today. Violation corrected. ( Ragbags are closed).
- 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
|
08/12/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- THERE ARE NUMEROUS DRAIN/FRUIT FLIES IN THE MOP SINK/BACK ROOM AREA. ELIMINATE FLIES IMMEDIATELY. USE PEST STRIPS AND CONTACT LICENSED PEST CONTROL. KEEP RAG BAGS CLOSED, MANY FLEW OUT OF WET RAG BAGS TODAY.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR UNDER THE ICE MACHINE AND THE FLOOR DRAIN ARE SOILED AND MUST BE CLEANED. TODAY THERE IS WATER POOLING AND DEBRIS UNDER THE ICE MACHINE ( THIS COULD BE CONTRIBUTING TO THE FLY PROBLEM) CLEAN AREA AND KEEP AS CLEAN AND DRY AS POSSIBLE. KEEP THE MOP SINK CLEAN AND CLEAN THE SURROUNDING FLOOR DRAINS TO REMOVE ANY FOOD SOURCE OR BREEDING GROUND.
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- AIR DRY MOPS TO AVOID BACTERIAL GROWTH. HANG MOPS TO DRY AFTER USE ON MOP HANGERS, MOP WAS FOUND IN MOP SINK TODAY. ( THIS WILL HELP WILL THE FLIES AS WELL).
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
|
07/07/2014 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CEILING AND LIGHT FIXTURES IN THE BAKING AREA ARE DIRTY/GREASY TODAY. CLEAN CEILING OFTEN TO AVOID DUST/DIRT GREASE BUILD-UP. PHYSICAL FACILITIES MUST BE KEPT CLEAN. RECHECK IN 6 MONTHS, NEXT ROUTINE 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.
|
01/09/2014 | Routine |
- Critical: Backflow Prevention Device, De
- Comment:
- THE HOSE BIB VACUUM BREAKERS HAVE BEEN INSTALLED PROPERLY ON THE Y BIB DOWNSTREAM OF THE ON/OFF SWITCH ON THE LEFT SIDE AND ON THE RIGHT SIDE OF THE Y LEADING TO THE CHEMICAL DISPENSER (AVB NOT TAGGED ON CHEM DISPENSER). VIOLATION CORRECTED.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
|
09/04/2013 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- , THERE MUST BE A HOSE BIB VACUUM BREAKER INSTALLED ON THE LEFT SIDE OF THE Y BIB ON THE MOP SINK. IF THERE IS AN AVB ON THE CHEMICAL DISPENSER IT MUST BE TAGGED OR A HOSE BIB VACUUM BREAKER IS NEEDED ON THE RIGHT SIDE AS WELL. CORRECT WITHIN 10 DAYS. THERE MUST BE AN AVB DOWNSTREAM OF ANY ON/OFF VALVE. FAILURE TO CORRECT WITHIN 10 DAYS WILL RESULT IN AN OFFICE CONSULTATION WITH FEES ASSOCIATED. THE WAY THE SINK IS SET UP TODAY IS NOT CORRECT.,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
|
08/19/2013 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- THERE MUST BE A HOSE BIB VACUUM BREAKER INSTALLED ON EACH FAUCET THREAD ON THE MOP SINK FAUCET, THREE IN TOTAL DOWNSTREAM OF EACH ON/OFF VALVE. TWO WILL BE NEEDED IF THE CHEMICAL DISPENSER HAS ONE BUILT-IN, ALTHOUGH IT DOES NOT SEEM TO HAVE ONE TODAY. PROVIDE HOSE BIB VACUUM BREAKERS DOWNSTREAM OF EACH ON/OFF VALVE WITHIN 10 DAYS OR REMOVE Y BIB AND ATTACH HOSE THAT GOES TO CHEMICAL DISPENSER DIRECTLY TO THE FAUCET. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE., , ,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SOAP DISPENSER WAS REMOVED FROM THE COUNTER HANDWASH SINK. KEEP SOAP IN DISPENSER AT ALL TIMES. IF THERE IS A CHANCE THAT SOAP WILL CONTAMINATE THE ICE IN THE ICE BIN, THE ICE BIN MUST BE MOVED, NOT THE SOAP REMOVED. CORRECTED TODAY. SOAP DISPENSER REPLACED AT TIME OF INSPECTION., SOAP DISPENSER REPLACED AT TIME OF INSPECTION.
- 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)
|
08/01/2013 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- MOPS WERE FOUND TODAY SITTING IN THE MOP SINK. HANG MOPS TO DRY AFTER EACH USE. MOP HANGER IS IN DISREPAIR. REPAIR BY NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
|
02/14/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- OBSERVED ICE MACINE AND MICROWAVE TO BE 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: Hot and cold holding
- Comment:
- OBSERVED HOT DOGS IN BREAD WALK IN COOLER NOW BEING HELD BELOW 41 DEGREES. COOLER AT 37 DEGREES. CORRECTED
- 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:
- OBSERVED SOUPS BEING HELD ABOVE 135 DEGREES IN HOT HOLDING STEAMER WELL. CORRECTED
- 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)
- Clean Freq, Nonfood-Contact Su
- Comment:
- OBSERVED SHELVES IN 4 DOOR PREP COOLER AND SHELVES IN BREAD WALK IN COLLER TO BE CLEAN. Corrected
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Containers Identified with Com
- Comment:
- OBSERVED WATER BOTTLE LABELED. CORRECTED
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Hand Cleanser, Availabilty
- Comment:
- OBSERVED SOAP AT FRONT HAND WASHING SINK. CORRECTED
- 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)
|
09/05/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment microwave interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- A. OBSERVED BOTH MICROWAVES ON COOK LINE WITH EXCESS FOOD DEBRIS INSIDE. B. OBSERVED SOME MOLD ON INSIDE WALL AREA OF ICE MACHINE. CLEAN AND SANITIZE THESE ITEMS. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED, CORRECT IMMEDAITELY,
- 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 HOT DOGS AND PARTIALLY COOKED BACON AT 46 DEGREES IN BREAD WALK IN COOLER. COOLER AIR TEMPERATURE AT 47 DEGREES. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN BREAD WALK IN COOLER UNTIL CORRECTED. COORECT IMMEDIATELY,,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED HEARTY VEGITABLE SOUP AT 95 DEGREES AND CHILI AT 120 DEGREES IN 4 CONTAINER HOT HOLDING UNIT ON SERVING LINE. POTENTIALLY HAZARDOUS FOODS MUST BE HELD ABOVE 135 DEGREES AT ALL TIMES. DICARD SOUP AND CHILI IMMEDAITELY. DISCARDED AT TIME OF INSPECTION.,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EXCESS FOOD DEBRIS ON SHELVES IN BREAD WALK IN COOLER AND ON SHELVES IN 4 DOOR LINE PREP COOLER. PLEASE CLEAN AND SANTIZE THESE ITEMS. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Containers Identified with Com
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- OBSERVED WATER SPRAY BOTTLE NOT LABLED. PROVIDE A LABLE IMMEDIATELY. OBSERVED FOOD CONTAINERS SUCH AND FLOUR AND SUGAR CONTAINERS NOT LABELED. ALL FOOD CONTAINERS ONCE REMOVED FROM ORIGONAL PACKAGE MUST BE LABELED WHEN STORED TO AVOID MISUSE OR CONTAINATION. CORRECT IMMEDIATELY.,
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE SOAP TO FRONT HANDWASHING SINK. ALL HAND SINKS MUST HAVE SOAP AVAILABLE AT ALL TIMES. CORRECT IMMEDIATELY,
- 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)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- PLASTIC CUP USED AS A SCOOP TO SCOOP FLOUR AND LEFT IN FLOUR BIN. USE A SCOOP WITH A HANDLE AND STORE OUTSIDE OF BIN WHEN NOT IN USE 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- PROVIDE SPLASH GUARD NEXT TO HANDWASHING SINK AT SERVING AREA TO PREVENT SPLASHING OF UTENSILS STORED RIGHT NEXT TO AND IN BACK OF SINK,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
08/22/2012 | Routine |
| No violation noted during this evaluation. | 01/24/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. TOP PREP HAD ONIONS 40F, SLICED TOMATOES 37F, HAM 40F, SAUSAGE PATTIES 33F, CORN/BEAN MIXTURE 40F, CHICKEN SALAD 40F AND VARIOUS CREAM CHEESES BETWEEN 39F TO 41F. ENSURE TO KEEP ALL PHF COLD AT OR BELOW 41F.
- 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)
|
09/01/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. TOP FOOD PREP COOLER HAD SLICED TOMATOES 44F, HAM 46F, CREAM CHEESE 49F-51F, SAUSAGE PATTIES 36F, CORN/BEAN MIXTURE 45F, CHICKEN SALAD 46F. TOP RAIL WAS DROPPED LOWER AND FREON ADDED AND TEMP ADJUSTED. LOGS ARE BEING KEPT WITH TEMPS TAKEN AT 6AM. 10AM, AND 2PM. FACILITY CLOSES AT 4PM. PHF MUST BE HELD AT OR BELOW 41F. REPAIR COOLER TO HOLD FOOD AT 41F OR BELOW. RISK CONTROL PLAN SUBMITTED. AN OFFICE CONSULTATION WILL BE SCHEDULED. ,
- 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)
|
08/03/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. PREP COOLER TOP STILL HAS PHF FOODS ABOVE 41F: HAM 42F-51F, DICED TOMATOES 49F, SAUSAGE PATTIES 41F-46F, CREAM CHEESES 50F-52F. SUGGESTED SMALER QUANTITIES OF FOOD, INDIVIDUAL LIDS, METAL PANS. THESE FOODS MUST BE HELD AT OR BELOW 41F. SUBMIT RISK CONTROL PLAN. FOLLOW-UP WITHIN 10 DAYS., ,
- 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)
|
07/19/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED TOP OF FOOD PREP COOLER HAD DICED TOMATOES 49F/50F, HAM AND SMOKED SALMON 53F, TURKEY 43F, CORN MIXTURE 50F, TUNA AND CHICKEN SALAD 44F, COOKED ONIONS 44F, PEPPERCORN CREAM CHEESE 59F, REGULAR CREAM CHEESE 46F, GARLIC AND HERB CREAM CHEESE 49F, BLUEBERRY CREAM CHEESE 56F. POTENTIALLY HAZARDOUS FOODS HELD COLD MUST BE AT OR BELOW 41F. , , ,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- COUNTER AT HANDSINK BEHIND COUNTER IS CHIPPED AND NOT EASILY CLEANABLE AND SINK DOES NOT HAVE ANY CAULKING OR SEALANT AROUND IT. REPAIR COUNTER AND SEAL SINK.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDSINK BY ICE MACHINE HAS LEAK AT FAUCET. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/08/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- HOT DOGS AND APPLE CHICKEN DOGS ARE DATE MARKED WITH DISCARD DATES. VIOLATION 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
|
01/24/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DATE MARK HOT DOGS AND APPLE CHICKEN DOGS TO DISCARD WITHIN 7 DAYS FROM OPENING ORIGINAL PACKAGE. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS.,
- 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: 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:
- TIME MARK SPINACH AND CHEESE BAGELS TO DISCARD WITHIN 4 HOURS (SAME PROCESS AS BAGEL DOGS) ADD THESE ITEMS TO THE WRITTEN PROCEDURE. CORRECT IMMEDIATELY. REVISIT IN 10 DAYS.
- 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:
- TIME MARK SPINACH AND CHEESE BAGELS TO DISCARD WITHIN 4 HOURS (SAME PROCESS AS BAGEL DOGS) ADD THESE ITEMS TO THE WRITTEN PROCEDURE. CORRECT IMMEDIATELY. REVISIT IN 10 DAYS., ALL CHEESE/SPINACH BAGELS AND HOT DOGS AND APPLE CHICKEN DOGS ARE TIME MARKED TO DISCARD WITHIN 4 HOURS.
- 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
- Items:
- Nonfood contact surface(s)
- Locations:
- various locations
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEANING IS NEEDED: 1)CLEAN DRAINS AT POP MACHINE DAILY, AS WELL AS CATCH BASIN 2) CLEAN INTERIOR OF 2 DOOR COOLER IN PREP AREA. CORRECT PRACTICE IMMEDIATELY, RECHECK NEXT 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s) cabinet(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- HANDWASH SINK CAULK IS FALLING OFF AND IS MOLDY, REMOVE OLD CAULK, CLEAN AND RECAULK BY NEXT INSPECTION. RECHECK IN 6 MONTHS.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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01/11/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Einstein Bros Bagels #1874, 750 N Telegraph Rd, Dearborn, MI 48128 »