- Critical: Potentially Hazardous Food (Ti
- Comment:
- IN THE DESSERT COOLER, COTTAGE CHEESE WAS 37 F. IN THE PRODUCE COOLER, COLE SLAW AS 39 F. ITEM IS 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)
- Good Repair and Proper Adjustm
- Comment:
- THE GARBAGE DISPOSAL HAS BEEN REPLACED AND IS NOW FULLY FUNCTIONAL. ITEM IS CORRECTED.
- 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.
|
12/18/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE DESSERT COOLER, APPLESAUCE WAS 45 F AND COLE SLAW WAS 43 F. IN THE PRODUCE COOLER, POOLED EGGS WERE 45 F AND CUT POTATOES AT 47 F. SERVICE BOTH COOLERS TO KEEP ALL CONTENTS AT 41 F OR COLDER. A REVISIT WILL OCCUR THURSDAY DECEMBER 18 TO VERIFY THAT THIS IS CORRECTED. OR, CONTACT ME IF READY FOR THE RE-VISIT SOONER.,
- 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)
- Food Storage
- Locations:
- in the Walk-in cooler
- Comment:
- A METAL TRAY OF PERCH WAS STORED ON THE FLOOR OF THE WALK-IN PRODUCE COOLER. TRAY WAS PLACED UP ON A CRATE AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
- Good Repair and Proper Adjustm
- Comment:
- THE GARBAGE DISPOSAL IS NOT FUNCTIONING AND IS IN NEED OR REPLACEMENT OR REPAIR. NEW ONE (NOT ON SITE) IS ALREADY IN PROCESS OF BEING INSTALLED SOON.,
- 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.
- In-Use Utensils, Between-Use S
- Locations:
- in the dipper well
- Comment:
- UTENSIL IN DIPPER WELL ONLY HAD THE WATER SPIGOT DRIPPING. WATER FLOW WAS INCREASED AT TIME OF VISIT SO THAT UTENSIL IS STORED IN RUNNING WATER. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
- Wiping Cloths, Use Limitation
- Comment:
- WET WIPING CLOTHS IN BACK KITCHEN AREA NOT STORED IN SANITIZER SOLUTION. CLOTHS PLACED IN LARGE CONTAINER OF CHLORINE SANITIZER SOLUTION AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
|
12/11/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Utensil Storage
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- UTENSILS STORED IN SOILED CONTAINERS NEAR COOK LINE. PLATES STORED UNCLEAN IN PREP AREA (SEE 4-903.11. KEEP CLEAN. THE UTENSILS AND CONTAINERS WERE CLEANED AT INSPECTION. THE BAND SAW USED TO BUTCHER MEAT HAS OLD FOOD RESIDUE. CLEAN THE SAW AFTER EACH USE TO PREVENT CONTAMINATION FROM GROWTH OF HARMFUL BACTERIA AND TO PREVENT PEST HARBORAGE.,
- 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: Handwashing Sinks
- Items:
- Handwashing lavatories
- Locations:
- bar(s)
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- PROVIDE A HAND SINK AT THE BAR OR MINIMUM OF HAND CLEANING TOWLETTES. IF USING HAND WIPES, FRUIT GARNISHES MUST BE CUT IN KITCHEN AREA FOR HAND SINK ACCESSIBILITY.,
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent
- Corrections:
- Cook to proper temperature.
- Comment:
- HAMBURGERS ON CHILD MENU NOTED AS COOKED TO ORDER. REMOVE DESIGNATION AS COOKED TO ORDER ON ALL MENUS AND COOK CHILD HAMBURGERS TO 155F MINIMUM INTERNAL TEMP FOR AT LEAST 15 SECONDS. INFORM SERVERS AND COOKS OF THIS POLICY.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED LETTUCE AND HAM ROLLS OUT AT ROOM TEMP (70F FOOD TEMP) AT COOK LINE. PASTA OUT AT 110F, HELD FOR UP TO 2 HOURS. TIME MARK THOSE ITEMS AS WITH LETTUCE AT WAIT STATION. PROVIDE WRITTEN PROCEDURES FOR TIME CONTROL FOR ALL FOODS FOR WHICH TIME IS USED AS PUBLIC SAFETY MEANS. REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE CEILING AND CEILING VENT IN STORAGE AREA. ALSO CLEAN THE FLOOR DRAIN COMING FROM FOOD PREP SINKS.
- 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) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- CLOSE THE SIDE DOORS ON THE DUMPSTER.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- 1) OBSERVED A SPACE HEATER STORED ON INVERTED PANS IN THE STORAGE AREA. CORRECTED BY MOVING THE HEATER AWAY FROM THE PANS. 2) OBSERVED PLATES ON LOWER SHELF ON PREP AREA SOILED DUE TO FOOD DEBRIS FALLING ONTO PLATES DURING PREP. ALSO OBSERVED PLATES TO BE DUSTY. THE PIC STATED THAT THE PLATES ARE NOT USED DAILY, BUT ARE FOR CERTAIN OCCASIONS. PROTECT PLATES BY MOVING AWAY FROM AREA OR COVERING. IN ADDITION PLATES MUST BE STORED INVERTED TO PROTECT FOOD CONTACT SURFACE. INVERT THE PLATES. THE PIC STATED THAT THE PLATES WILL BE WRAPPED. UTENSILS ARE STORED WITH MOUTH PART UP AT WAIT STAION. STORE INVERTED. INVERTED AT INSPECTION.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED THE CONDENSER DRAIN PIPE CONTACTING FOOD IN THE WALK IN COOLER. STORE FOOD AWAY FROM THE DRAIN PIPE. CORRECTED BY DISPOSING OF THAT FOOD AND WILL STORE AWAY FROM THE PIPE. FOOD STORED ON FLOOR OF COOLER AND STORE ROOM. STORE AT LEAST 6 INCHES ABOVE 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Storage area ceiling lights
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN FRON OUTER AREA OF DISH MACHINE. CLEAN CONDUIT AND ELECTRICAL BOX IN PREP AREA. CLEAN THE CHAR GRILL. CLEAN CREVICES OF PREP AND COOKING AREAS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Prohibitions
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored In mechanical room
- Corrections:
- Remove and store in protected area.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING TILES MISSING DAMAGED IN VARIOUS AREA. KITCHEN AREA FLOOR TILE DAMAGED. REPAIR AND MAINTAIN THE FACILITY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/19/2014 | Routine |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- THE TIME MARKING CHART FOR THE SALAD LETTUCE HAD NOT BEEN UPDATED SINCE 12/13/13. FOODS THAT ARE HELD USING TIME AS A PUBLIC HEALTH CONTROL MEASURE MUST BE TIME MARKED. CORRECTED AT TIME OF INSPECTION BY UPDATING THE TIME MARKING CHART FOR THE SALAD.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- SCOOPS WITH NO HANDLES (CUPS/BOWLS) OBSERVED USED AND STORED IN FOOD ITEMS SUCH AS CUCUMBER SALAD AND PARMESAN CHEESE. PROVIDE SCOOPS WITH HANDLES AND STORE TO PREVENT HAND CONTACT WITH THE FOODS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- 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 OF 0.5-0.75" OBSERVED AT THE BOTTOM OF THE BACK DOOR IN THE KITCHEN. INSTALL WEATHER STRIPPING TO PREVENT THE ENTRY OF PESTS.;(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; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a FOOD ESTABLISHMENT opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the FOOD ESTABLISHMENT; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in ## (B) and (E) of this section, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors as specified under # (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition.
- General violation description:
- 6-202.15 -
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- FROZEN DUCKS STORED OUT AT ROOM TEMPERATURE WHILE THAWING. DO NOT THAW POTENTIALLY HAZARDOUS FOODS AT ROOM TEMPERATURE. THAW IN THE REFRIGERATOR, UNDER COLD RUNNING WATER OR AS PART OF THE COOKING PROCESS.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
12/18/2013 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED. A HOSE BIB BACK FLOW PREVENTION DEVICE HAS BEEN INSTALLED AT THE MOP SINK FAUCET.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL FOOD IN THE 2-DOOR COOK LINE PREP COOLER OBSERVED AT 35-37F. THE COOLER HAS BEEN SERVICED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/16/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO BACK FLOW PREVENTION DEVICE PROVIDED AT THE MOP SINK. PROVIDE HOSE BIB BACK FLOW PREVENTER AT THE MOP SINK. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED COOKED PASTA AND COOKED BEEF STEW TIGHTLY COVERED WHILE COOLING. PASTA OBSERVED IN PLASTIC CONTAINERS WITH LIDS AT 64F APPROXIMATELY 2 HOURS AFTER COOKING. BEEF STEW OBSERVED IN HOTEL PAN TIGHTLY COVERED WITH PLASTIC WRAP AT 60 F APPROXIMATELY 2 HOURS AFTER COOKING. USE EFFECTIVE COOLING METHODS SUCH AS ICE BATH, STIRRING, LEAVING UNCOVERED. CORRECTED DURING INSPECTION BY OPENING THE PASTA AND COOLING UNDER COLD WATER AND BY OPENING THE BEEF STEW AND STIRRING.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE 2-DOOR COOK LINE PREP COOLER OBSERVED FOOD ITEMS STORED AT 48-52F. AMBIENT AIR TEMPERATURE IN THE COOLER AT 50F. DISCARD OR MOVE THE VEAL, SHRIMP, FISH, COOKED RICE AND OTHER POTENTIALLY HAZARDOUS FOODS TO A COOLER THAT IS HOLDING PROPER TEMPERATURE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- IN THE ONE DOOR UPRIGHT PREP COOLER OBSERVED FOODS HELD BEYOND THE USE-BY DATE
- General violation description:
- 3-501.18 - SUCH AS CHEESE BALL, PINEAPPLE SALSA, SALSA, WING SAUCE, AND CAJUN REMY SAUCE. ALL ITEMS WERE PREPARED ON OR BEFORE 6/16/13. DISCARD NOTED ITEMS. DO NOT HOLD FOODS BEYOND 7 DAYS AFTER PREPARATION. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOODS INTO THE TRASH.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE 2-DOOR PREP COOLER OBSERVED AT 50F. THE DOOR DOES NOT STAY CLOSED/SEAL. 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.
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) condensate drainage
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- CONDENSATE WATER ACCUMULATED ON THE FLOOR OF THE BANQUET BAR COOLER.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/28/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED DAIRY PRODUCTS IN PRODUCE WIC BELOW 41 DEGREES. COOLER AT 38 DEGREES. CORRECTED
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Handwashing Signage
- Comment:
- OBSERVED HAND SIGNS AT ALL HAND SINKS. CORRECTED
- 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.
- Prohibition
- Comment:
- OBSERVED NO BRACELETS ON ARMS OF EMPLOYEES PREPARING FOOD. CORRECTED
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
|
12/19/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED EGGS, MILK, CUT LETTUCE, AND DAIRY PRODUCTS AT 46 DEGREES IN PRODUCE WALK IN COOLER. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. RELOCATE HAZARDOUS ITEMS IN ANOTHER COOLER. REPAIR PERSON HAS BEEN CALLED. CORRECT IMMEDIATELY. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASHING SIGN AT WAIT STATION HAND SINK, FRONT BAR HAND SINK AND AT HAND SINK IN BOTH RESTROOM'S. ALL HAND SINKS MUST HAVE A HAND SIGN. CORRECT IMMEDIATELY,
- 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.
- Prohibition
- Items:
- Jewelry bracelet's)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- OBSERVED 3 EMPLOYEES WEARING BRACELETS WHEN PREPARING FOOD. EMPLOYEES MUST NOT WEAR JEWELRY WHEN PREPARING FOOD AS THIS MAY COME IN CONTACT WITH FOOD AND CAUSED CONTAMINATION. CORRECT IMMEDIATELY,
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
|
12/11/2012 | Routine |
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- HANDSINK(S) RECEPTACLE(S)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- CAN THAT WAS IN FRONT OF HANDSINK WAS UNCOVERED PLEASE KEEP COVERED WITH A TIGHT-FITTING LID
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- TRASH CAN DIRECTLY IN FRONT OF HANDSINK PLEASE KEEP ACCESSIBLE TO ALLOW FOR FREQUENT HANDWASHING AS REQIRED
- 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)
|
06/27/2012 | Routine Inspection |
- Critical: Cooling
- Comment:
- LARGE POT OF SOUP HALF FULL IN ICE BATH IN SINK AND WITH AN STICK IN THE CENTER FOR STIRRING
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Food Contact Surfaces and Uten
- Comment:
- NEW BOARDS HAVE BEEN ORDERED, AND THE TWO CITED ARE OUT OF SERVICE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
12/15/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Facility CONTAINER(S)
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- A) BAG OF CUPS STORED UPON DRIED BREAD B) RUSTY PAN WITH CLEAN FOOD PROCESSING PARTS C) WOODEN BOX WITH KNIVES , A) BAG MOVED AND TOP LAYER OF BREAD DISCARDED B) RUSTY PAN TAKEN OUT OF SERVICE AND REPLACED WITH LEXON C) WOODEN BOX TAKEN OUT OF SERVICE AND REPLACED WITH LEXON
- 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: Conveying sewage
- Items:
- Sewage
- Locations:
- cooler(s) CONDENSATE (DRAIN WATER)
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- CONDENSATE DRIPPING IN TWO DOOR COOLER , SERVICE TECH FIXED DURING WRITE-UP
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- kitchen COOLING OF COOKED PHF'S
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- POTATO SOUP AND CHICKEN SOUP TESTED 120 AND 133 F RESPECTIVELY PLEASE USE ICE BATHS( AS DEMONSTRATED), ICE STICKS, AND/OR WALK IN FREEZER OR WALK IN COOLER WITH SARAN WRAP PULLED BACK AS DISCUSSED,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- 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:
- TWO BOARDS ON EAST SIDE OF KITCHEN HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility SHELF(VES)
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- PLEASE PAINT IN DURABLE LIGHT COLORED ENAMEL THE SHELF OUTSIDE OF (PRODUCE) WALK IN COOLER UNDER BOXES
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PROVIDE FREE STANDING SOAP AT HANDSINK FOR WAIT STAFF
- 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)
|
12/06/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY KEEPING THE CAN OPENER BLADE, DELI SLICER, AND ICE MACHINE CLEAN.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY LABELING REQUIRED FOODS WITH PREPARATION DATES.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING RAW MEAT/EGGS BELOW READY-TO-EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Storage, Separation
- Comment:
- CORRECTED BY REARRANGING FOOD/CHEMICALS STORED IN THE DRY STORAGE ROOM. CHEMICALS ARE STORED BELOW AND AWAY FROM FOOD.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED BY PROVIDING WRITTEN PROCEDURES FOR USING TIME AS A PUBLIC HEALTH CONTROL MEASURE FOR THE DUMPLINGS, PASTA, AND CARROTS. DISCARD TIMES ARE POSTED ON DRY ERASE BOARD.
- 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.
|
07/21/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FOLLOWING FOOD-CONTACT SURFACES TO BE SOILED: -THE ICE MAKING PART OF THE MAIN ICE MACHINE SOILED WITH MOLD-LIKE GROWTH -THE CAN OPENER BLADE SOILED WITH BLACK DEBRIS -THE DELI SLICER SOILED AROUND THE BLADE, BLADE GUARD AND FOOD GUIDE WITH DRIED FOOD DEBRIS FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOTED ITEMS NOW AND KEEP CLEAN. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED MANY FOODS REQUIRING DATE MARKING WITH NO DATE MARKINGS SUCH AS VARIOUS COOKED SAUCES AND FOODS THAT ARE REHEATED IN BATCHES, COOKED RICE AND NOODLES, DESSERTS. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS UNDER REFRIGERATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION/OPENING/PORTIONING/THAWING. DATE MARK REQUIRED FOODS. CORRECT IMMEDIATELY. 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION: -RAW CHICKEN, BEEF, AND FISH STORED ABOVE VARIOUS COOKED SAUCES IN 1-DOOR UPRIGHT REACH-IN COOLER -RAW SHELL EGGS STORED ABOVE COOKED SAUCES IN THE 2-DOOR UPRIGHT REACH-IN COOLER RAW MEATS AND EGGS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION. REARRANGE COOLERS TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED GALLONS OF BLEACH AND CONTAINERS OF CLEANER STORED ABOVE CANNED FOODS AND INSECT KILLER STORED ABOVE CAN FOOD AND MARSHMALLOWS IN THE DRY STORAGE ROOM. CHEMICALS MUST BE STORED IN A DESIGNATED AREA THAT IS BELOW AND AWAY FROM ALL FOOD AND FOOD ITEMS. STORE CHEMICALS PROPERLY. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- OBSERVED COOKED PASTA, COOKED DUMPLINGS, AND COOKED CARROTS HELD OUT AT ROOM TEMPERATURE AT 85-110F. THE PERSON IN CHARGE STATES THAT THESE ITEMS ARE HELD USING TIME AS A PUBLIC HEALTH CONTROL BUT NOT WRITTEN PROCEDURES OR TIME MARKINGS ARE PRESENT. WHEN USING TIME AS A PUBLIC HEALTH CONTROL MEASURE FOR POTENTIALLY HAZARDOUS FOODS, WRITTEN PROCEDURES MUST BE PROVIDED EXPLAINING HOW ITEMS ARE MONITORED AND FOODS MUST BE LABELED WITH THE TIME THAT INDICATED 4 HOURS AFTER THE FOOD IS REMOVED FROM TEMPERATURE CONTROL AND MUST BE DISCARDED. PROVIDE WRITTEN PROCEDURES AND TIME MARKINGS FOR FOODS HELD OUT AT ROOM TEMPERATURE OR DISCONTINUE PRACTICE OF HOLDING FOODS AT ROOM TEMPERATURE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. 50-100 PPM CHLORINE IS REQUIRED TO PROPERLY SANITIZE WARES. ADJUST OR SERVICE MACHINE TO SANITIZE PROPERLY. CORRECTED AT TIME OF INSPECTION BY PRIMING THE SANITIZER PUMP. 50 PPM CHLORINE DETECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Stock pot
- Corrections:
- Utilize long, shallow pans.
- Comment:
- OBSERVED LARGE PANS OF STEAMING HOT STUFFED CABBAGE ROLLS BEING TIGHTLY COVERED WITH PLASTIC WRAP TO BE PLACED INTO THE WALK-IN COOLER TO COOL. WHEN COOLING POTENTIALLY HAZARDOUS FOODS, PROPER COOLING METHODS MUST BE USED TO ENSURE THAT FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAMES. USE EFFECTIVE COOLING METHODS TO COOL FOODS PROPERLY.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE THE MISSING LIGHT SHIELDS IN THE KITCHEN, DRY STORAGE ROOM, AND PRODUCE 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
- Warewashing, Cleaning Agents
- Items:
- Cleaning agents for warewashing detergent
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- CORRECTED DURING INSPECTION BY REPLACING THE EMPTY DISH WASHING DETERGENT CONTAINER AT THE DISH MACHINE WITH A FULL CONTAINER.
- General violation description:
- 4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SEVERAL WET WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN. WET WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION BETWEEN EVERY USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. STORE WIPING CLOTHS IN SANITIZER SOLUTION.
- 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
|
06/22/2011 | Routine Inspection |
- Critical: Conveying sewage
- Comment:
- NO LEAK PRESENT TODAY FROM CEILING IN KITCHEN AREA COPY OF REPAIR ORDER ENCLOSED
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
|
01/05/2011 | Follow-up |
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- kitchen CONDENSATE
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- CONDENSATE DRIPPING BELOW MAKE-UP AIR VENT ALONG WALKWAY IN KITCHEN IMMEDIATELY NORTH OF ONE PREP RETARDER AND ITS CUTTING BOARD PLEASE MOVE ALL CLEAN DISHWARE, FOOD AND FOOD CONTACT SURFACES AWAY FROM DIRECTLY BENEATH, AND CAREFULLY KEEP LIDS ON ALL FOODS IN RETARDER AND MINIMIZE ALL CUTTING OF FOODS AT THIS BOARD AND UASE OTHERS INSTEAD,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- WALK IN COOLER (WIC) RAW OVER R-T-E FOOD(S)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- EGGS STORED OVER BUTTER IN PRODUCE COOLER, PIC REARRANGED TO PUT EGGS ON LOWEST SHELF
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
12/10/2010 | Routine Inspection |
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