Front Row Bar, 19364 Eureka, Southgate, MI 48195 - inspection findings and violations

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Business Info

Restaurant name: FRONT ROW BAR
Address: 19364 Eureka, Southgate, MI 48195
Permit #: 067787
Non-smoking facility: No
Last inspection: 04/07/2015
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Inspection findings

Inspection date

Type
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    Observed at time of inspection two orange home depot buckets used for ice. Buckets have not been approved for use as a food contact surface. Corrected at time of inspection with person in charge. Corrected at time of inspection employees have agreed not to use home depot buckets for ice. This is a repeat violation provided risk control plan within 5 days to David Pearson at the Wayne County Health Department. Dpearson@waynecounty.com
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Package Integrity
    Items:
    Food package(s) Cans
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Observed at time of inspection dented can with clearance sticker. Do not use dented cans. Cans that are dented along seams can let air into the can and contribute to the growth and spread of pathogens. Corrected at time of inspection can was removed from shelf and will be returned or discarded.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Not marked with a consume by date
    Corrections:
    Discard.
    Comment:
    Observed at time of inspection open package of hot dogs in prep cooler and chili in walk in cooler with no date mark. Employees could not tell inspector how long food and been opened/prepared. Corrected at time of inspection food was discarded. Provide all potentially hazardous ready to eat food held longer then 24 hours with a date mark.
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    Observed at time of inspection hand wash sink by three compartment sink was blocked by mops and mop bucket. Hand wash sink must be free and accessible at all times. Corrected at time of inspection items were removed away from hand wash sink. Corrected. This is a repeat violation fill out risk control plan and provided to David Pearson at the Wayne County Health Department within 5 days.
    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)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed at time of inspection floor behind DJ booth has a build up of trash. Clean at a frequency able to prevent the build up of trash. Correct as soon as possible a follow up will occur at the next routine inspection.
    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:
    Observed at time of inspection mops stored face down in front of hand wash sink. Hang mops upside down away from hand sink so they can dry properly. Corrected at time of inspection mops were hung up.
    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.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored Laying on prep table or cooking equipment That is not cleaned and sanitized at least every 4 hours
    Corrections:
    Clean and sanitize at least every 4 hours.
    Comment:
    Observed at time of inspection use knives stored in crevasse between counter and prep cooler, ice scoop stored on top of ice machine, and silverware stored with mouth end exposed. Correct by storing in use utensils on clean sanitized surfaces and invert silverware. Corrected at time of inspection ice scoop and knives were removed for washing and silverware was inverted. Corrected.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed at time of inspection microwave and prep cooler have a buidl up of food particles on the inside. Correct by cleaning at a frequency able to prevent the build up of food particles. Correct as soon as possible a follow up will occur at the 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.
  • Service Sink
    Items:
    Mop/utility sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed a time of inspection facility dose not have a mop sink. Mop water is dumped into floor drain under three compartment sink. Correct by providing mop sink as soon as possible. A follow up will occur at the next routine inspection.
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Observed at time of inspection wet sanitizer cloths were stored on counter tops . Store wet sanitizer cloths completely submerged in sanitizer solution or in dirty hamper to prevent the growth and spread of pathogens. Corrected at time of inspection cloths were removed. Corrected.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 04/07/2015Routine
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED 2 ORANGE HOME DEPOT BUCKETS USED AS ICE BUCKETS. FOOD CONTAINERS MUST BE MADE FROM FOOD GRADE MATERIALS. DO NOT USE COMMON BUCKETS FOR THE STORAGE OF FOOD. CORRECTED AT TIME OF INSPECTION. THE HOME DEPOT BUCKETS WERE REPLACED WITH EMPTY PICKLE BUCKETS THAT ARE MADE FROM FOOD GRADE PLASTIC.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED 2 ORANGE HOME DEPOT BUCKETS USED AS ICE BUCKETS. FOOD CONTAINERS MUST BE MADE FROM FOOD GRADE MATERIALS. DO NOT USE COMMON BUCKETS FOR THE STORAGE OF FOOD. CORRECTED AT TIME OF INSPECTION. THE HOME DEPOT BUCKETS WERE REPLACED WITH EMPTY PICKLE BUCKETS THAT ARE MADE FROM FOOD GRADE PLASTIC.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO PAPER TOWEL PROVIDED AT THE KITCHEN OR BAR HAND WASH SINKS. PAPER TOWEL MUST BE PROVIDED AT EACH HAND SINK. CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS AT THE HAND WASH 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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO PAPER TOWEL PROVIDED AT THE KITCHEN OR BAR HAND WASH SINKS. PAPER TOWEL MUST BE PROVIDED AT EACH HAND SINK. CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS AT THE HAND WASH 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: Ice Used as Exterior Coolant,
    Items:
    Ice
    Problems:
    Used as a cooling medium
    Corrections:
    Cannot be used for food
    Comment:
    OBSERVED SEVERAL LIQUOR BOTTLES STORED IN THE ICE INTENDED FOR CONSUMPTION AT THE BAR. ICE THAT IS USED IN BEVERAGES MAY NOT BE USED FOR COOLING OTHER FOODS OR BEVERAGES. DO NOT STORE ITEMS IN THE ICE BINS USED TO STORE ICE FOR BEVERAGES AT THE BAR. CORRECTED AT TIME OF INSPECTION BY REMOVING THE LIQUOR BOTTLES FROM THE ICE AND REPLACING THE ICE IN THE ICE BINS WITH FRESH ICE.
    General violation description:
    3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
  • Critical: Ice Used as Exterior Coolant,
    Items:
    Ice
    Problems:
    Used as a cooling medium
    Corrections:
    Cannot be used for food
    Comment:
    OBSERVED SEVERAL LIQUOR BOTTLES STORED IN THE ICE INTENDED FOR CONSUMPTION AT THE BAR. ICE THAT IS USED IN BEVERAGES MAY NOT BE USED FOR COOLING OTHER FOODS OR BEVERAGES. DO NOT STORE ITEMS IN THE ICE BINS USED TO STORE ICE FOR BEVERAGES AT THE BAR. CORRECTED AT TIME OF INSPECTION BY REMOVING THE LIQUOR BOTTLES FROM THE ICE AND REPLACING THE ICE IN THE ICE BINS WITH FRESH ICE.
    General violation description:
    3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
  • Critical: Prohibiting Animals
    Items:
    Animal(s) dog(s)
    Problems:
    Present in facility Bar
    Corrections:
    Remove from facility/premises.
    Comment:
    2 PET DOGS OBSERVED BEHIND THE BAR. LIVE ANIMALS, EXCEPT SERVICE ANIMALS, MAY NOT BE ALLOWED ON THE PREMISES OF A FOOD ESTABLISHMENT. REMOVE DOGS. CORRECTED AT TIME OF INSPECTION. THE DOGS WERE REMOVED FROM THE FACILITY.
    General violation description:
    6-501.115 - (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD
  • Critical: Prohibiting Animals
    Items:
    Animal(s) dog(s)
    Problems:
    Present in facility Bar
    Corrections:
    Remove from facility/premises.
    Comment:
    2 PET DOGS OBSERVED BEHIND THE BAR. LIVE ANIMALS, EXCEPT SERVICE ANIMALS, MAY NOT BE ALLOWED ON THE PREMISES OF A FOOD ESTABLISHMENT. REMOVE DOGS. CORRECTED AT TIME OF INSPECTION. THE DOGS WERE REMOVED FROM THE FACILITY.
    General violation description:
    6-501.115 - (A) Except as specified in (B) and (C) of this section, live animals may not be allowed on the PREMISES of a FOOD ESTABLISHMENT. (B) Live animals may be allowed in the following situations if the contamination of FOOD
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s), Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In, Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink., Remove items from handsink. Do not store items at handsink.
    Comment:
    2 BUCKETS OBSERVED STORED IN THE KITCHEN HAND SINK. HAND SINKS MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES. DO NOT STORE ITEMS IN THE HAND WASH SINK. CORRECTED AT TIME OF INSPECTION BY REMOVING BUCKETS FROM THE HAND SINK.
    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)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s), Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In, Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink., Remove items from handsink. Do not store items at handsink.
    Comment:
    2 BUCKETS OBSERVED STORED IN THE KITCHEN HAND SINK. HAND SINKS MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES. DO NOT STORE ITEMS IN THE HAND WASH SINK. CORRECTED AT TIME OF INSPECTION BY REMOVING BUCKETS FROM THE HAND SINK.
    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)
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    MOP STORED IN WRINGER AT MOP BUCKET. HAND OR INVERT MOPS TO DRY.
    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.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    MOP STORED IN WRINGER AT MOP BUCKET. HAND OR INVERT MOPS TO DRY.
    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.
  • Effectiveness
    Items:
    Hair restraint hair/beard net
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    EMPLOYEE WITH LONG HAIR AND BEARD DID NOT HAVE HAIR RESTRAINED. EMPLOYEES MUST WEAR FULL HEAD HAIR COVERINGS SUCH AS HAT OR HAIR NET AND BEARD NET WHEN FACIAL HAIR IS PRESENT. PROVIDE.
    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
  • Effectiveness
    Items:
    Hair restraint hair/beard net
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    EMPLOYEE WITH LONG HAIR AND BEARD DID NOT HAVE HAIR RESTRAINED. EMPLOYEES MUST WEAR FULL HEAD HAIR COVERINGS SUCH AS HAT OR HAIR NET AND BEARD NET WHEN FACIAL HAIR IS PRESENT. PROVIDE.
    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:
    MOLD-LIKE GROWTH OBSERVED ON THE ICE SHIELD ABOVE THE ICE BIN IN THE ICE MACHINE. FOOD CONTACT SURFACES IN ICE MACHINES MUST CLEANED OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL. CLEAN THE ICE SHIELD NOW AND KEEP CLEAN.
    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
  • 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:
    MOLD-LIKE GROWTH OBSERVED ON THE ICE SHIELD ABOVE THE ICE BIN IN THE ICE MACHINE. FOOD CONTACT SURFACES IN ICE MACHINES MUST CLEANED OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL. CLEAN THE ICE SHIELD NOW AND KEEP CLEAN.
    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
  • Service Sink
    Items:
    Mop/utility sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO MOP/ UTILITY SINK PROVIDED IN FACILITY. MOP WATER IS DUMPED INTO THE DRAIN BOWL AT THE 3-COMPARTMENT SINK. A MOP/ UTILITY SINK MUST BE PROVIDED. INSTALL MOP/UTILITY SINK.
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
  • Service Sink
    Items:
    Mop/utility sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO MOP/ UTILITY SINK PROVIDED IN FACILITY. MOP WATER IS DUMPED INTO THE DRAIN BOWL AT THE 3-COMPARTMENT SINK. A MOP/ UTILITY SINK MUST BE PROVIDED. INSTALL MOP/UTILITY SINK.
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
 09/24/2014Routine
  • Critical: Approved Sewage Disposal Syste
    Comment:
    CORRECTED. MOP WATER IS DUMPED INTO THE FLOOR DRAIN NEAR THE 3-COMPARTMENT SINK. NO EVIDENCE THAT MOP WATER IS DUMPED OUT OF THE SIDE DOOR INTO THE PARKING LOT OBSERVED TODAY. CONTINUE DUMPING MOP WATER INTO THE FLOOR DRAIN UNTIL A MOP/UTILITY SINK IS INSTALLED.
    General violation description:
    5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
  • Critical: Approved Sewage Disposal Syste
    Comment:
    CORRECTED. MOP WATER IS DUMPED INTO THE FLOOR DRAIN NEAR THE 3-COMPARTMENT SINK. NO EVIDENCE THAT MOP WATER IS DUMPED OUT OF THE SIDE DOOR INTO THE PARKING LOT OBSERVED TODAY. CONTINUE DUMPING MOP WATER INTO THE FLOOR DRAIN UNTIL A MOP/UTILITY SINK IS INSTALLED.
    General violation description:
    5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
  • Critical: Food Temperature Measuring Dev
    Comment:
    CORRECTED. DIGITAL FOOD PROBE THERMOMETER PROVIDED.
    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: Food Temperature Measuring Dev
    Comment:
    CORRECTED. DIGITAL FOOD PROBE THERMOMETER PROVIDED.
    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: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTED. PORTIONED DELI MEATS OBSERVED LABELED WITH PREP DATES. NO OPEN PACKAGES OF HOT DOGS OR POT OF CHILI PRESENT TODAY BUT EMPLOYEES ARE AWARE THAT THESE ITEMS ALSO REQUIRE DATE MARKINGS.
    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
    Comment:
    CORRECTED. PORTIONED DELI MEATS OBSERVED LABELED WITH PREP DATES. NO OPEN PACKAGES OF HOT DOGS OR POT OF CHILI PRESENT TODAY BUT EMPLOYEES ARE AWARE THAT THESE ITEMS ALSO REQUIRE DATE MARKINGS.
    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: Reheating for Hot Holding
    Comment:
    CORRECTED. NO CHILI PRESENT AT TIME OF FOLLOW-UP INSPECTION BUT A SIGN IS POSTED STATING THAT CHILI MUST BE REHEATED TO 165*F WITHIN 2 HOURS AND HELD AT 135*F OR HOTTER. EMPLOYEES STATE THAT CHILI IS REHEATED ON THE RANGE.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Reheating for Hot Holding
    Comment:
    CORRECTED. NO CHILI PRESENT AT TIME OF FOLLOW-UP INSPECTION BUT A SIGN IS POSTED STATING THAT CHILI MUST BE REHEATED TO 165*F WITHIN 2 HOURS AND HELD AT 135*F OR HOTTER. EMPLOYEES STATE THAT CHILI IS REHEATED ON THE RANGE.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: When to Wash
    Comment:
    CORRECTED. EMPLOYEES OBSERVED WASHING HANDS WHEN REQUIRED SUCH AS WHEN RETURNING TO THE KITCHEN FROM OUTDOORS AND AFTER WASHING DISHES BEFORE HANDLING FOOD.
    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. EMPLOYEES OBSERVED WASHING HANDS WHEN REQUIRED SUCH AS WHEN RETURNING TO THE KITCHEN FROM OUTDOORS AND AFTER WASHING DISHES BEFORE HANDLING FOOD.
    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
 04/22/2014Follow-up
  • Critical: Approved Sewage Disposal Syste
    Items:
    Sewage disposal system
    Problems:
    Not approved for use
    Corrections:
    Discontinue use. Provide approved distribution system.
    Comment:
    MOP WATER IS DUMPED OUT THE SIDE DOOR INTO THE PARKING LOT. THE FACILITY DOES NOT HAVE A MOP/UTILITY SINK. MOP WATER MUST BE DISPOSED OF THROUGH THE SEWAGE SYSTEM AND NOT INTO THE ENVIRONMENT. DISPOSE OF MOP WATER PROPERLY IN MOP/UTILITY SINK OR FLOOR DRAIN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
  • Critical: Approved Sewage Disposal Syste
    Items:
    Sewage disposal system
    Problems:
    Not approved for use
    Corrections:
    Discontinue use. Provide approved distribution system.
    Comment:
    MOP WATER IS DUMPED OUT THE SIDE DOOR INTO THE PARKING LOT. THE FACILITY DOES NOT HAVE A MOP/UTILITY SINK. MOP WATER MUST BE DISPOSED OF THROUGH THE SEWAGE SYSTEM AND NOT INTO THE ENVIRONMENT. DISPOSE OF MOP WATER PROPERLY IN MOP/UTILITY SINK OR FLOOR DRAIN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO FOOD PROBE THERMOMETER PROVIDED. A FOOD PROBE THERMOMETER MUST BE PROVIDED TO MONITOR FOOD TEMPERATURES DURING HOT AND COLD HOLDING, COOKING, COOLING, REHEATING. PROVIDE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO FOOD PROBE THERMOMETER PROVIDED. A FOOD PROBE THERMOMETER MUST BE PROVIDED TO MONITOR FOOD TEMPERATURES DURING HOT AND COLD HOLDING, COOKING, COOLING, REHEATING. PROVIDE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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: 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:
    NO DATE MARKINGS OBSERVED ON SLICED/PORTIONED HAM AND SALAMI, ON OPEN PACKAGE OF HOT DOGS, OR ON POT OF FACILITY-MADE CHILI. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE LABELED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION/OPENING. DATE MARK THE NOTED FOOD ITEMS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: 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:
    NO DATE MARKINGS OBSERVED ON SLICED/PORTIONED HAM AND SALAMI, ON OPEN PACKAGE OF HOT DOGS, OR ON POT OF FACILITY-MADE CHILI. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE LABELED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION/OPENING. DATE MARK THE NOTED FOOD ITEMS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Reheating for Hot Holding
    Items:
    Reheated food(s)
    Problems:
    Reheated to 165 degrees f
    Corrections:
    Reheat to 165 degrees F for 15 seconds.
    Comment:
    CHILI OBSERVED AT 116*F IN THE CENTER AND 140*F ON THE OUTER EDGE IN THE HOT HOLDING UNIT. THE CHILI WAS PLACED INTO THE HOT HOLDING UNIT AT APPROXIMATELY 11:00AM. FOODS THAT ARE GOING TO BE HELD HOT MUST BE REHEATED TO 165*F THROUGHOUT FOR 15 SECONDS BEFORE BEING HELD AT 135*F THROUGHOUT. REHEAT THE CHILI TO 165*F ON THE RANGE BEFORE PLACING INTO THE HOT HOLDING UNIT. STIR HOT FOODS PERIODICALLY WHEN REHEATING AND HOLDING TO KEEP CONSISTENT TEMPERATURE THROUGHOUT THE PRODUCT. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Reheating for Hot Holding
    Items:
    Reheated food(s)
    Problems:
    Reheated to 165 degrees f
    Corrections:
    Reheat to 165 degrees F for 15 seconds.
    Comment:
    CHILI OBSERVED AT 116*F IN THE CENTER AND 140*F ON THE OUTER EDGE IN THE HOT HOLDING UNIT. THE CHILI WAS PLACED INTO THE HOT HOLDING UNIT AT APPROXIMATELY 11:00AM. FOODS THAT ARE GOING TO BE HELD HOT MUST BE REHEATED TO 165*F THROUGHOUT FOR 15 SECONDS BEFORE BEING HELD AT 135*F THROUGHOUT. REHEAT THE CHILI TO 165*F ON THE RANGE BEFORE PLACING INTO THE HOT HOLDING UNIT. STIR HOT FOODS PERIODICALLY WHEN REHEATING AND HOLDING TO KEEP CONSISTENT TEMPERATURE THROUGHOUT THE PRODUCT. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands During food prep to prevent cross contamination
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    1. EMPLOYEE DID NOT WASH HANDS AT GLOVE CHANGES BETWEEN HANDLING RAW AND READY-TO-EAT FOODS. 2. BARTENDER DID NOT WASH HANDS UPON RETURNING TO THE BAR AREA AFTER USING THE RESTROOM. (EMPLOYEE DID WASH HANDS IN THE RESTROOM) EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, AT TASK CHANGES, AND AT EACH GLOVE CHANGE. EMPLOYEES MUST WASH HANDS IN THE RESTROOM AND UPON RETURNING TO THE WORK AREA AFTER USING THE RESTROOM. TRAIN STAFF ON "WHEN TO WASH" HAND WASHING REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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 During food prep to prevent cross contamination
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    1. EMPLOYEE DID NOT WASH HANDS AT GLOVE CHANGES BETWEEN HANDLING RAW AND READY-TO-EAT FOODS. 2. BARTENDER DID NOT WASH HANDS UPON RETURNING TO THE BAR AREA AFTER USING THE RESTROOM. (EMPLOYEE DID WASH HANDS IN THE RESTROOM) EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, AT TASK CHANGES, AND AT EACH GLOVE CHANGE. EMPLOYEES MUST WASH HANDS IN THE RESTROOM AND UPON RETURNING TO THE WORK AREA AFTER USING THE RESTROOM. TRAIN STAFF ON "WHEN TO WASH" HAND WASHING REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    WET MOPS STORED IN THE CORNER OF THE WARE WASHING ROOM AND ARE NOT HUNG OR INVERTED TO DRY. STORE MOPS TO FACILITATE DRYING.
    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.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    WET MOPS STORED IN THE CORNER OF THE WARE WASHING ROOM AND ARE NOT HUNG OR INVERTED TO DRY. STORE MOPS TO FACILITATE DRYING.
    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.
  • Effectiveness
    Items:
    Hair restraint hair/beard net
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    EMPLOYEE WITH LONG HAIR AND BEARD DID NOT HAVE HAIR RESTRAINT/ BEARD NET. PROVIDE.
    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
  • Effectiveness
    Items:
    Hair restraint hair/beard net
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    EMPLOYEE WITH LONG HAIR AND BEARD DID NOT HAVE HAIR RESTRAINT/ BEARD NET. PROVIDE.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment components doors
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    THE RIGHT DOOR OF THE COOK LINE PREP COOLER IS BROKEN/ NOT ATTACHED TO THE UNIT. REPAIR.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components doors
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    THE RIGHT DOOR OF THE COOK LINE PREP COOLER IS BROKEN/ NOT ATTACHED TO THE UNIT. REPAIR.
    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:
    GAP OBSERVED AT THE BOTTOM OF THE SIDE DOOR. PROVIDE DOOR SWEEP TO PREVENT THE ENTRY OF PESTS.
    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
  • 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:
    GAP OBSERVED AT THE BOTTOM OF THE SIDE DOOR. PROVIDE DOOR SWEEP TO PREVENT THE ENTRY OF PESTS.
    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
  • Service Sink
    Items:
    Mop/utility sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO MOP/ UTILITY SINK INSTALLED IN FACILITY. PROVIDE.
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
  • Service Sink
    Items:
    Mop/utility sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO MOP/ UTILITY SINK INSTALLED IN FACILITY. PROVIDE.
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
 03/27/2014Routine
  • Critical: Restriction
    Items:
    Unnecessary toxic items
    Problems:
    Present in facility Dishwash area
    Corrections:
    Remove from facility/premises.
    Comment:
    OBSERVED 3 CANS OF "HOT SHOT" FLYING INSECT KILLER AND 2 BOXES OF PESTICIDE FOGGER STORED NEAR THE 3-COMPARTMENT SINK. PESTICIDES STORED AND USED IN THE FACILITY MUST BE APPROVED FOR USE IN FOOD ESTABLISHMENTS. REMOVE THE UNAPPROVED PESTICIDES FROM THE FACILITY IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY REMOVING THE UNAPPROVED PESTICIDES FROM THE FACILITY.
    General violation description:
    7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
  • Cooking and Baking Equipment
    Items:
    Microwave oven door seals and cavities
    Problems:
    Not cleaned At least every 24 hours
    Corrections:
    Clean as specified above.
    Comment:
    INTERIOR OF THE MICROWAVE OVEN OBSERVED SOILED WITH DRIED FOOD DEBRIS. CLEAN NOW AND AT LEAST ONCE EVERY 24 HOURS.
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    WET MOPS NOT HUNG/INVERTED TO DRY. DRY MOPS PROPERLY.
    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.
  • Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Problems:
    Not cleaned when contaminated
    Corrections:
    Clean properly when contaminated.
    Comment:
    OBSERVED MOLD-LIKE GROWTH ON THE UPPER INTERIOR OF THE ICE BIN AT THE ICE MACHINE. CLEAN NOW AND KEEP CLEAN.
    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
  • Equipment, Utensils, Linens, a
    Items:
    Single-service/single-use article(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED CASES OF CARRY OUT FOOD CONTAINERS AND PLASTIC CUPS STORED ON THE FLOOR BENEATH THE BASKETBALL GAME OUTSIDE OF THE MEN'S RESTROOM. SINGLE USE ITEMS MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. RELOCATE.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    GENERAL CLEANING IS NEEDED OF THE EXTERIOR OF SEVERAL PIECES OF EQUIPMENT IN THE KITCHEN INCLUDING THE PREP COOLER, MICROWAVE OVEN, AND SOUP WARMER. KEEP EQUIPMENT 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.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED SEVERAL MISSING FLOOR TILES IN THE BAR AREA AND NEAR THE 3-COMPARTMENT SINK. OBSERVED 2 HOLES IN THE WALL NEAR THE DOOR TO THE BACK ROOM WHERE THE 3-COMPARTMENT SINK IS LOCATED. KEEP THE FACILITY IN GOOD REPAIR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Service Sink
    Items:
    Mop/utility sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO MOP/UTILITY SINK INSTALLED IN THE FACILITY. MOP WATER IS DUMPED INTO THE FLOOR DRAIN AT THE 3-COMPARTMENT SINK. INSTALL A MOP/UTILITY SINK FOR MAINTENANCE/CLEANING ACTIVITIES AND DUMPING OF MOP WATER.
    General violation description:
    5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    SEVERAL WIPING CLOTHS STORED ON COUNTERS IN KITCHEN AND BAR. STORE SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE.
    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
 09/12/2013Routine
No violation noted during this evaluation. 10/12/2012Routine
  • Critical: Food Contact Surfaces and Uten
    Comment:
    BOARD HAS BEEN SANDED TO AN ACCEPTABLE LEVEL OF SMOOTHNESS
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
 05/14/2012Follow-up
  • Critical: Food Contact Surfaces and Uten
    Comment:
    BOARD HAS BEEN SANDED, BU IS STILL SCRATCHED ***PLEASE CORRECT BY MAY 13, 2012 OR OFFICE CONSULTATION WILL BE SCHEDULED***
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
 04/23/2012Follow-up
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Locations:
    Cutting board(s) ACRYLIC CUTTING BOARD(S)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    BOARD HAS SCALD IN ONE SPOT AND HAS BECOME DEEPLY SCRATCHED ON BOTH SIDES PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Frequency Before Use After Cle
    Items:
    Clean utensil(s) and food-contact surface(s)
    Locations:
    Facility THREE (3) COMPARTMENT SINK
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    STAFF WILL NOW REFER TO MDA STICKER POSTED ON NORTH WALL, STAFF WASHED,SANITIZED THEN RINSED PLEASE WASH, RINSE, THEN SANITIZE THEN AIR DRY ONLY IN THAT ORDER SANITIZE INCLUDES TOTAL IMMERSION IN SANITIZER FOR THIRTY SECONDS WHEN USING QUAT, SEVEN SECONDS FOR CHLORINE
    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)
    Locations:
    Employee(s) BARE HAND CONTACT
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    STAFF WAS UNCLEAR ON WHICH FOODS WERE TO BE PROTECTED...AFTER DISCUSSION HE IS NOW AWARE AND WILL USE GLOVES THAT ARE AVAILABLE, SANDWICH ASSEMBLED WITH BARE HAND PLEASE ALWAYS USE A UTENSIL OR GLOVE(S) WHEN HANDLING READY TO EAT FOODS
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    cooler(s) UTENSIL(S)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    SOUFFLE CUP BEING USED TO SCOOP NACHO CHEESE USE A SPOON OR LADLE INSTEAD
    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
 04/13/2012Routine Inspection
  • Critical: Methods-Hot Water and Chemical
    Items:
    Quaternary ammonia solution
    Problems:
    Not immersed in For at least 30 seconds
    Corrections:
    Submerse for at least 30 seconds.
    Comment:
    EMPLOYEES ARE NOT WARE WASHING PROPERLY. A) THE KITCHEN 3-COMPARTMENT SINK SET UP IMPROPERLY WITH WASH/SANITIZE/RINSE SOLUTIONS. SANITIZER OBSERVED EXCEEDING THE TESTABLE LIMIT ON THE TEST STRIPS. B) WARES AT THE BAR 3-COMPARTMENT SINK ARE DIPPED INTO THE SANITIZER AND IMMEDIATELY REMOVED TO AIR DRY. WARES MUST BE WASHED IN HOT SOAPY WATER, RINSED IN CLEAR WATER, AND SUBMERGED IN 200-400PPM QUATERNARY AMMONIUM SANITIZER FOR AT LEAST 30 SECONDS BEFORE AIR DRYING. TRAIN STAFF ON PROPER WARE WASHING PROCEDURE. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH MANAGEMENT/STAFF. WARE WASHING GUIDANCE DOCUMENT GIVEN.
    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: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    EMPLOYEES PRESENT ARE NOT AWARE OF THE SPECIFIC ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL STAFF MUST BE TRAINED ON THE ILLNESS REPORTING REQUIREMENTS. TRAIN STAFF. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH STAFF/MANAGEMENT. ILLNESS REPORTING POSTER/FORM PROVIDED.
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE PAPER TOWEL FOR DRYING HANDS AT THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK.
    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
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    POST A SIGN REMINDING EMPLOYEES TO WASH HANDS AT THE HAND WASH SINK IN THE WOMEN'S RESTROOM.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    PROVIDE LIGHT SHIELD OR SHATTER RESISTANT LIGHT BULB IN THE WALK-IN COOLER.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit quaternary ammonia
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE QUATERNARY AMMONIUM (QUAT) TEST STRIPS TO MONITOR SANITIZER CONCENTRATION.
    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
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored On
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    REMOVE CUTTING BOARDS FROM THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK. KEEP HAND WASH SINK ACCESSIBLE FOR HAND WASHING AT ALL TIMES.
    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)
 10/14/2011Routine Inspection
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE A FOOD PROBE THERMOMETER THAT IS CAPABLE OF MEASURING TEMPERATURES FROM 0 DEGREES F TO 220 DEGREES F IN ORDER TO MONITOR HOT AND COLD FOOD TEMPERATURES.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE PAPER TOWEL AT THE HAND WASH SINK IN THE KITCHEN.
    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)
    Locations:
    Ice bin(s) ice scoop(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    STORE ICE SCOOPS EITHER WITH THE HANDLE EXTENDING OUT OF THE ICE OR OUTSIDE THE ICE BIN IN A CLEAN, DRY LOCATION TO PREVENT EMPLOYEES FROM CONTACTING THE ICE WITH BARE HANDS.
    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
  • Rinsing procedures
    Items:
    Washed equipment/utensil(s)
    Problems:
    Not rinsed After washing and before sanitizing
    Corrections:
    Provide distinct clear water rinse after washing and before sanitizing.
    Comment:
    RINSE WARES IN CLEAR WATER BEFORE AFTER WASHING AND BEFORE SANITIZING.
    General violation description:
    4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit quaternary ammonia
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE QUATERNARY AMMONIUM TEST STRIPS TO MONITOR SANITIZER CONCENTRATION.
    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)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    STORE WET WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION AFTER EACH USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS.
    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
 05/04/2011Routine Inspection
No violation noted during this evaluation. 11/10/2010Routine Inspection

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