- Critical: Potentially Hazardous Food (Ti
- Comment:
- SALAD WAS 38*F AND VEGETABLE LEAF 37*F INSIDE FRONT COOLER. COLE SLAW WAS NOT PREPARED DURING FOLLOW UP INSPECTION. 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)
|
03/10/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SALAD AND COLE SLAW WERE 45*F AND VEGETABLE WRAP 44*F INSIDE SERVICE LINE COOLER. RISK CONTROL PLAN PROVIDED. KEEP POTENTIALLY HAZARDOUS FOODS AT 41*F. VERIFY CORRECTION WITHIN 5 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)
- System Maintained in Good Repa
- Comment:
- HOT WATER CAN BE MANUALLY SHUT OFF FRONT HAND WASH SINK AT BY USING THE HOT WATER HANDLE. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/04/2015 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Used common towel
- Corrections:
- Discontinue use.
- Comment:
- OBSERVED FOOD EMPLOYEES DRYING THEIR HANDS AFTER THEY HAVE BEEN WASHED WITH CLOTH TOWELS DURING INSPECTION. IMMEDIATELY AFTER WASHING HANDS, THEY SHALL BE DRIED BY THE FOLLOWING METHODS: 1. INDIVIDUAL DISPOSABLE TOWEL 2. A CONTINUOUS TOWEL SYSTEM THAT PROVIDES USER WITH A CLEAN TOWEL. 3. HEATED -AIR HAND DRYING DEVICE(USUALLY IN BATHROOMS). INSPECTOR EDUCATED PERSON-IN-CHARGE ON PROPER HAND DRYING TECHNIQUES. CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SALAD, VEGETABLE WRAPS, AND COLE SLAW AT 50-53*F IN FRONT COOLER AT SERVICE LINE. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41*F OR LESS FOR COLD HOLDING. KEEP PHF AT 41*F OR LESS. DISCARD FOOD IN 2 HOURS. A RISK CONTROL PLAN WAS GIVEN DURING REVIEW OF WRITE-UP. 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DIRTY BATHROOM FAUCET, DOOR COOLER HANDLES, AND WALLS THROUGHOUT ESTABLISHMENT. CLEAN FACILITY AS MUCH AS NECESSARY. CLEAN FACILITY. VERIFY CORRECTION AT NEXT 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER WOULD NOT SHUT- OFF AT WASH SINK NEAR 3 DOOR COOLER. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR HAND WASH SINK. CORRECT WITHIN 90 DAYS. VERIFY CORRECTION AT NEXT INSPECTION.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/24/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- , No flies are found in establishment today. Corrected. ( Doors are closed AC is repaired.)
- 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: Handwashing Cleanser, Availabi
- Comment:
- Soap is available at all handsinks. 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- , There was rice at 88F, There was rice at 88F and potatoes at 91F in hot well today. Reheat immediately on stovetop to 165F. Correct practice immediately. Hot foods must be held over 135F. Reheated today, to 165F, on stovetop. Corrected 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: System Maintained in Good Repa
- Comment:
- Back room floor is backed up again today. Keep floor drain clean and flowing. Correct immediately. Corrected today, at time of inspection floor drain was unclogged, and water receded. Monitor daily. Bleach and water was used today to wash the area. Corrected today.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Comment:
- Handwash sinks are clear and accessible today. Corrected.
- 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: When to Wash
- Comment:
- Employees were seen washing hands today, as needed. Corrected.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Food Storage
- Comment:
- Open box of rice is stored protected now on food storage shelves. Corrected.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
09/22/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Today flies were found in the establishment on the food items that were on the storage racks, drain flies and house flies, numerous flies. (There were cucumbers in crates outside of the back door that had flies on them as well) The front door was propped open today, allowing for flies to enter establishment. Eliminate drain and house flies immediately. Recheck in 5 days., ,
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No soap was available at the kitchen handwash sink or the back room handwash sink. Provide cleanser at all times for washing hands. Corrected today. Soap was provided at handsinks.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 7 cases of raw chicken were found sitting outside of the 2 door cooler in the dish area, there is not adequate storage space in this establishment for this amount of chicken. Add additional cold storage or order less chicken. Correct immediately. The display case had garlic sauce at 75F today, salad at 65F, the cooler is not working and all potentially hazardous foods were discarded at time of inspection. Do not use this cooler until repaired and all food items can be held under 41F. Correct immediately., There was a large pan of potatoes and meat in the steam well at 106F. This item was also discarded at time of inspection. It was double panned so that it would not dry out according to PIC. Keep hot foods over 135F at all times. Corrected today, discarded., , ,
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- There was a bottle of awesome on the table where the rice is stored with the spray nozzle over the rice. Keep chemicals and food items separated at all times. Correct today, move chemicals, discard rice.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- There is no handle on the hot water side of the three compartment sink. The handle is missing and hot water is not available at the three compartment sink. There is no dishwasher in establishment. There is no way to wash, rinse and sanitize dishes at this time. The drain in the food storage room is backed up today, at time of inspection there was a rag placed in the drain to try to soak up the water. After a few minutes a pickle bucket was moved over drain to cover the back-up. Because of these plumbing issues, the establishment must close, until they can be remedied. , The 3 compartment sink was repaired and the sewage back-up was cleared/drain cleared in the storage room. A plumber arrived at time of inspection and was able to repair these items. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- 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:
- The handwash sink at the counter was blocked with a pot today, and the handwash sink at the back prep area was full of cans and drain plugs and supplies. The sinks must be accessible at all times. Correct today.,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- No employees were washing hands at time of inspection. One employee handles raw chicken, tossing it in the cooler across from the three compartment sink and did not wash his hands. Educate employees on proper handwashing immediately. ,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The kitchen floor is very wet and soiled. There is a large amount of chicken handles in this area and the floor may be contaminated by raw chicken juices. Clean immediately. The floor in the kitchen is soiled as well, clean regularly. The ceiling is dusty/soiled. Clean regularly, recheck in 6 months.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Discontinue storing box of open rice in the dining area. Food items should not be accessible to non-food employees and they should be kept covered. Correct immediately. ,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
08/29/2014 | Routine |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER AT PREP AREA HANDSINK. REPAIR IMMEDIATELY. PROVIDE HOT AND COLD WATER AT HANDSINKS AT ALL TIMES. REVISIT IN 5-7 DAYS. HOT WATER IS NECESSARY FOR PROPER HANDWASHING.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- 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:
- BOTH HANDSINKS WERE BLOCKED TODAY, AS WAS THE MOP SINK. KEEP HANDSINKS CLEAR AT ALL TIMES. MANY ITEMS FOUND IN SINKS TODAY . RECHECK IN 5-7 DAYS. HANDSINKS MUST CLEAR AT ALL TIMES. MANY ITEMS FOUND IN SINKS TODAY.
- 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
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOOR IN KITCHEN, AND FLOOR IN DRY STORAGE ROOM. BOTH AREAS ARE WET/GREASY/SOILED. INCREASE CLEANING FREQUENCY. RECHECK IN 5-7 DAYS TO VERIFY COMPLIANCE.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- THE UTILITY ROOM IS FULL OF EXCESS ITEMS. THE MOP SINK IS FULL AS WELL. CLEAR EXCESS ITEMS AND MAKE MOP SINK ACCESSIBLE. REVIST WITHIN 5-7 DAYS.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
01/30/2014 | Routine |
| No violation noted during this evaluation. | 10/22/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE PREP TABLE AIR TEMP IS 50F, ABOVE: GARLIC SAUCE 63F, HUMMOUS 48F, BELOW: RAW CHICKEN 52F, REPAIR OR REPLACE IMMEDIATELY. PHF'S MUST BE HELD UNDER 41F AT ALL TIMES. THE DELI COOLER HAS COLESLAW AND FATTOUSH AT 41F-THIS COOLER IS WORKING PROPERLY. TAKE FOOD TEMPS EVERY TWO HOURS ON PREP TABLE COOLER. AN OFFICE CONSULTATION WILL BE SCHEDULED. BRING TEMP LOGS TO OFFICE CONSULTATION ( AND RECEIPTS OF REPAIR),
- 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)
|
09/13/2013 | Follow-up |
- Critical: Hand Drying Provision
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- THERE IS SOAP AT THE HANDWASH SINKS. 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- IN PREP TABLE COOLER THE CUT TOMATOES AND PEPPERS WERE 46-49F. BEEF IN COOLER WAS 47F, CHICKEN 45F. THE DISPLAY COOLER HAD FATTOUSH AT 56F, GARLIC SAUCE AT 53F, CREAM PUDDING WAS 53F. REPAIR UNITS TO HOLD PHF'S UNDER 41F AT ALL TIMES (DISCARD ALL ITEMS OVER 41F THAT WERE PREPARED THIS MORNING OR YESTERDAY, MOVE ITEMS RECENTLY PREPARED TO ANOTHER UNIT)., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: System Maintained in Good Repa
- Comment:
- THE SINK IS DRAINING PROPERLY. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Comment:
- THE CEILING IS CLEAN AND NEWLY PAINTED. LIGHT FIXTURES IN THE KITCHEN ARE NEW AND CLEAN.
- 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.
|
08/07/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO PAPER TOWEL AT THE PREP/DISH AREA HANDWASH SINK. CORRECT IMMEDIATELY. ,
- 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:
- PROVIDE SOAP FOR BACK DISH AND PREP AREA HANDWASH SINK AT ALL TIMES. CORRECT TODAY.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKLINE COOLER HAS HAMBURGER AT 47F, CUT TOMATOES AT 67F, HUMMOUS AT 76F, GARLIC BELOW AT 68F. THE COOLER IS NOT WORKING PROPERLY, COLD FOODS MUST BE MAINTAINED BELOW 41F AT ALL TIMES. REPAIR COOLER IMMEDIATELY. DISCARD ITEMS NOT MADE WITHIN THE LAST TWO HOURS IMMEDIATELY. THERE ARE LARGE AMOUNTS OF CHICKEN THAT WERE RECEIVED TWO HOURS AGO SITTING IN CASES ON THE FLOOR IN THE BACK ROOM. THE CHICKEN MUST BE KEPT IN REFRIGERATION UNLESS IT IS BEING PREPARED IMMEDIATELY. KEEP CHICKEN UNDER 41F AT ALL TIMES. THE DISPLAY COOLER HAD GRAPE LEAVES AT 79F, THE COOLER AIR TEMP IS 70F. THE GARLIC SAUCE ON THE BOTTOM SHELF IS 47F, THE SALAD IN THE COOLER WAS 65F. REPAIR COOLER IMMEDIATELY. SERVICE WAS CALLED AT TIME OF INSPECTION, AND IS ESTIMATED TO ARRIVE WITHIN THE HOUR. PACK COOLERS WITH ICE UNTIL SERVICE IS COMPLETE. , , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE HANDSINK AT THE FRONT COUNTER IS NOT DRAINING PROPERLY, IT IS CLOGGED TODAY. CLEAR IMMEDIATELY. THIS SINK MUST BE FUNCTIONAL AT ALL TIMES. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE PREP AREA/DISH AREA IS NOT CLEAN TODAY, THE WALLS AND THE FLOOR ARE NOT CLEAN. CLEAN IMMEDIATELY. THE FLOOR IN THE BACK STORAGE ROOM IS NOT CLEAN, CLEAN IMMEDIATELY. THE TOILET AND THE FLOOR ARE NOT CLEAN IN THE RESTROOM, CLEAN IMMEDIATELY. THE CEILING TILES AND THE LIGHT FIXTURES IN THE KITCHEN ARE SOILED/DUSTY TODAY. INCREASE CLEANING FREQUENCY. THERE IS GREASE BUILD-UP ON THE CEILING OVER THE CHICKEN ROTISSARY OVEN AND GREASE BUILD-UP ON THE BACK OF THE DISPLAY COOLER AT THE BOTTOM. THE VENTILATION HOOD FILTERS MUST BE CLEANED ON THE COOKLINE. INCREASE CLEANING FREQUENCY TO AVOID GREASE BUILD-UP. ,
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored in soiled, wet conditions
- Corrections:
- Store in protected manner.
- Comment:
- A LARGE PALLET OF CUCUMBERS IS SITTING OUTSIDE OF THE BACK DOOR, UNCOVERED AND IN THE RAIN. IT IS NOT PROTECTED FROM PESTS, BIRDS, ETC. KEEP FOOD IN A CLEAN DRY AREA INSIDE THE ESTABLISHMENT AT ALL TIMES. CORRECT IMMEDIATELY.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- T, THE FRONT DOOR IS PROPPED OPEN TODAY, KEEP CLOSED AT ALL TIMES TO PREVENT PEST ENTRY.
- 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
|
07/16/2013 | Routine |
| No violation noted during this evaluation. | 01/08/2013 | Follow-up |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the reach-in cooler across from the 3 compartment sink. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed person in charge rinse off his disposable gloves with the overhead sprayer after handling soiled items. Food handlers must wash their bare hands for at least 20 seconds in hot water with soap and dry them with paper towels. The person in charge did this in my presence. Violation corrected.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed tool and cup stored in the dishroom handsink. Keep handsink accessible. Remove these items from the handsink.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty baffle filters in exhaust hood as well as fire suppression system. Clean these items to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: toilet and handsink in restroom, dishroom handsink and dishroom floor, ceiling and walls. Clean these items to sight and touch as needed.
- 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.
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Floor Covering, Mats and Duckb
- Items:
- Mat(s)/duckboard(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Observed cardboard used as floor mat at cookline. Replace cardboard with approved floor mat.
- General violation description:
- 6-201.15 - Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed grease and litter on ground by dumpsters. Clean the ground and remove the litter.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
|
12/18/2012 | Routine |
| No violation noted during this evaluation. | 06/29/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed drain flies in restroom near the handsink. Pests must be eliminated. Contact a licensed pest control operator.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed clogged drain for the cookline handsink. Plumbing must be maintained. Repair the clogged drain.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The following items are soiled: pop cooler, doors and door tracks on coolers in kitchen and dining room. Clean to sight and touch on a weekly basis.
- 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, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the baffle filters in the exhaust hood above cooking equipment.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dirty toilet and handsink in the restroom. Clean these items on a daily 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.
- Floor Covering, Mats & Duckboa
- Items:
- Mat(s)/duckboard(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Replace cardboard with an approved floor mat at the cookline.
- General violation description:
- 6-201.15 - Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Repair the damaged floor in the pickle room to provide a smooth and easily cleanable surface.
- 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.
- Junctures, Coved/Enclosed/Seal
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- Install coving in the dishroom.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the ground around the dumpsters to prevent attracting insects and rodents.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Remove items from the cookline and dishroom handsinks. Keep handsinks accessible for handwashing.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dirty handsink in the dishroom. Clean handsink on a daily basis.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Outer doors propped open. Keep these doors closed to prevent entry of insects and rodents.
- 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
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Remove items from the mop sink. Keep mop sink accesssible.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
06/08/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- DRIED BEANS CONTAINER HAS BEEN CLEANED AND BEANS ARE COVERED TODAY. 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: Frequency Before Use After Cle
- Comment:
- UTENSILS AND DISHES ARE WASHED RINSED AND SANITIZED PROPERLY, CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: When to Wash
- Comment:
- AT TIME OF INSPECTION, COOK WASHED HIS HANDS IN HANDWASH SINK. HE WAS REMINDED TO CHANGE HIS GLOVES AFTER GOING INTO THE DISHROOM AND PROCEEDED TO DO SO. REMEMBER HANDWASHING PROCEDURES. CORRECTED AT TIME OF INSPECTION.
- 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
- In-Use Utensils/Between-Storag
- Comment:
- THE TONGS ARE NOW STORED IN A STAINLESS STEEL BIN IN THE FRONT PREPARATION AREA. 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
|
02/08/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- back room storage area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED STORAGE BINS CONTAINING DRIED BEANS IN THE BACK STORAGE AREA WERE SOILED AND HAD NO LIDS. ROUTINELY CLEAN THE BINS AND KEEP COVERED.
- 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: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- UTENSILS AND FOOD CONTACT SURFACES SHALL BE SANITIZED BEFORE USE AFTER CLEANING. OBSERVED EMPLOYEE NOT SANITIZING DISHES AND ROTISSERIE SKEWERS AFTER WASHING. SANITIZE DISHES AFTER WASHING.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Separation, Packaging, & Segre
- Items:
- Fruit(s) and vegetable(s)
- Locations:
- floor Hand wash sink(s)
- Comment:
- FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY STORING FOOD IN PACKAGES, COVERED CONTAINERS OR WRAPPINGS. FOOD WAS CONTAMINATED WHEN DIRTY WATER SPLASHED IN A POT OF UNCOVERED POTATOES, ON THE FLOOR UNDERNEATH THE HAND WASH SINK. CONTAMINATED POTATOES DISCARDED DURING INSPECTION-CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS BEFORE ENGAGING IN FOOD PREPARATION AND BEFORE DONNING GLOVES FOR WORKING WITH FOOD. OBSERVED EMPLOYEES NOT WASHING THEIR HANDS WHEN CHANGING GLOVES. TRAIN EMPLOYEES TO WASH THEIR HANDS WHEN PUTTING ON GLOVES.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. OBSERVED THE FLOOR IN THE BACK STORAGE AREA WAS DIRTY. CLEAN THE FLOORS ROUTINELY.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DURING PAUSES IN FOOD PREPARATION, UTENSILS SHALL BE STORED ON A CLEAN PORTION OF THE FOOD PREP TABLE OR CLEANED AND SANITIZED SURFACE. OBSERVED TONGS HANGING ON A HOOK ON THE STORE FRONT WINDOW, WHICH WAS SOILED. STORE UTENSILS ON/IN A CLEAN SURFACE.
- 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
|
12/06/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/12/2011 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed soiled bottom shelf in the 3 door chicken cooler across from 3 compartment sink. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed 2 missing drain plugs for the 3 compartment sink. Plumbing must be maintained. Provide approved drain plugs for each sink compartment.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled glass doors on 3 door chicken cooler and grease behind the panel door on fryer. Clean these items to sight and touch on a weekly basis.
- 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 floor under equipment and dry storage shelves. Clean these areas on a daily basis. Keep the dishroom floor dry after cleaning.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the dishroom handsink. 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed outer doors propped open. Outer doors must be kept closed to prevent entry of pests. Keep doors closed.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
06/16/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/21/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed dried food debris on shelves in the 3 door chicken cooler across from the 3 compartment sink and the bottom shelf of the reach-in freezer in storage room. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed pre-cooked rice in front display cooler at 48 degrees F and the indicating thermometer of cooler registered 50 degrees F. Potentially hazardous foods must be held below 41 degrees F. Discard rice after 2 hours in temperature danger zone of 41 degrees F-135 degrees F. Repair or replace the cooler to provide a cooler temperature below 41 degrees F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed the following plumbing violations: front counter handsink drain is clogged and the water does not drain and water leaks from the drain pipe, and the 3 compartment sink is missing approved drain plugs. Repair the sink so it drains properly and does not leak and provide approved drain plugs for the 3 compartment sink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean the dirty exterior of pickle barrels and bean bins on a weekly basis.
- 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 wet dishroom floor and dirty dry storage room floor and greasy ceiling tiles above the rotissary chicken cooker. Clean and dry these areas as needed or 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.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Provide a chlorine test kit for checking the sanitizer in the 3 compartment sink.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Observed uncovered pickle pail by the front counter handsink and uncovered bean bins in dry storage room. Cover these items when not in use.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap for the front counter handsink.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the dishroom handsink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed litter on ground by the dumpster. Keep ground clean to avoid attracting insects and rodents.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Remove cleaning supplies from the mop sink. Keep mop sink accessible for use.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide conspicuous thermometers in the 3 door chicken cooler and the 2 beverage coolers.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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12/09/2010 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEES DID NOT KNOW TO REPORT ILLNESS SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT BY NOTIFYING THE PERSON IN CHARGE. AND TO BE SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK FOLLOWING DIARRHEA OR VOMITING. THE FOOD EMPLOYEES DID NOT KNOW THE NAMES OF REPORTABLE DIAGNOSIS FROM ILLNESS DUE TO: i) SALMONELLA TYPHI, ii) SHIGELLA, iii) ESCHERICHIA COLI ("E-COLI"), iv) HEPATITIS "A" VIRUS, v) NORO VIRUS CORRECTION MADE: FOLLOWING INSTRUCTION WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" THE FOOD EMPLOYEES PRESENT NOW KNOW THE SIGNS AND SYMPTOMS OF THE BIG 5, THEIR REQUIREMENT TO INFORM THE PERSON IN CHARGE AND THE ACTIONS REQUIRED TO REMOVE THE RESTRICTIONS.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Locations:
- food service area food warmer
- Problems:
- No written procedures For time of 4 hours past removal of temperature control
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- Observed no written procedures when using time alone as a Public Health control to limit organisms of Public Health concern for displayed foods. Steam table: cooked rice, cooked vegetables, cooked beef stew. Refrigerated sandwich preparation cooler: cut vegetables, garlic paste, cooked chicken, cooked beef. Provide written procedures for above listed foods when using time alone as a Public Health control by marking the time each potentially hazardous food is removed from 41*F and 135*F temperature control to be discarded 4 hours later or 6 hour later if the marked food interior temperature hasn't exceeded 70*F. Written standard operating procedures for displayed food for immediate consumption has be reviewed and approved. STEAM TABLE HOT FOOD STORAGE: NEWLY STOCKED AT: 10 AM, 2 PM, 6 PM, 10 PM TILL CLOSE. OLD FOOD STOCK IS DISCARDED AFTER 4 HOURS OR IS KEPT IF FOOD NEVER LEFT TEMPERATURE CONTROL BEING FOUND @ OR ABOVE 135*F SANDWICH STATION REFRIGERATED FOOD BINS: NEWLY STOCKED AT 10 AM, 2 PM, 4 PM, 6 PM, 8 PM, 10 PM TILL CLOSE. STOCKED FOOD PRODUCT IS DISCARDED 4 HOURS AFTER LEAVING TEMPERATURE CONTROL, 6 HOURS IF TEMPERATURE DID NOT EXCEED 70*F. FOOD PRODUCT THAT REMAINS WITHIN TEMPERATURE CONTROL @ 41*F OR BELOW, IS KEPT.
- 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: When to Wash
- Items:
- Employee(s)
- Locations:
- kitchen Food Employee
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE NOT PERFORMING HYGIENIC HAND WASHING BEFORE HANDLING CLEAN DISHES AFTER LOADING DIRTY DISHES. HAND RINSING WITH THE OVERHEAD SPRAYER IS NOT A SUBSTITUTE FOR HYGIENIC HAND WASHING IN A DESIGNATED HAND WASH SINK, FREE FROM OBSTRUCTION, STOCKED WITH SOAP, PAPER TOWELS, WITH HOT/COLD RUNNING WATER. CORRECTION MADE: OBSERVED OPERATOR PERFORM HYGIENIC HAND WASHING BEFORE PUTTING AWAY CLEANED FOOD EQUIPMENT AND UTENSILS.
- 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
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- Dumpster/Grease barrel storage lids &/or doors
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- CORRECTION MADE: OBSERVED DUMPSTER LID CLOSED AFTER USE.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE FOOD EMPLOYEE DID NOT KNOW THE MINIMUM INTERNAL TEMPERATURE NEEDED TO PREVENT FOOD BORNE DISEASE
- General violation description:
- 2-103.11 - ANSWERING WRONGLY 155*F & UP. CORRECTION MADE: FOLLOWING INSTRUCTION THE FOOD EMPLOYEES PRESENT NOW KNOW THE MINIMUM INTERNAL PRODUCT TEMPERATURE NEEDED FOR SAFE FOOD HEATING TO BE MAINTAINED FOR AT LEAST 15 SECONDS ARE @ 145*F FOR STEAK (WHOLE MUSCLE MEAT), @ 155*F FOR GROUND LAMB OR THIN SLICED STEAK, @ 165*F FOR CHICKEN AND FOR REHEATED FOODS. OBSERVED THROUGH INTERVIEW THE NEW FOOD EMPLOYEE DID NOT KNOW WHEN HANDS ARE TO BE WASHED
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Dry Storage room floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED SACK OF ONIONS STORED ON THE FLOOR IN THE DRY STORAGE ROOM. CORRECTION MADE: OBSERVED ONIONS PLACED ON SHELF AT LEAST 6 INCHES OFF THE FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTION MADE: NEW PAPER ROLL PLACED IN TOWEL DISPENSER.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Rinsing procedures
- Items:
- Washed equipment/utensil(s)
- Locations:
- Dish washing Area 3 compartment sink & drainboards
- Problems:
- Not rinsed After washing and before sanitizing
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- Comment:
- CORRECTION MADE: The 3-compartment sinks have been newly ordered
- General violation description:
- 4-603.16 - "WASH" in the first sink, "RINSE" in the second sink, "SANITIZE" in the third sink.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED EMPTY FOOD BOWL AND A WATER CONTAINER STORED IN BOTH HAND WASH BASINS. CORRECTION MADE: ITEMS REMOVED, HAND WASH BASIN NOW USED EXCLUSIVELY TO PERFORM HYGIENIC HAND WASHING, FULLY STOCKED WITH HAND SOAP AND PAPER HAND TOWELS.
- 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)
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06/15/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Golden Chicken, 13126 W Warren, Dearborn, MI 48126 »