- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store in protected manner.
- Comment:
- BOXES OF FRIES STORED ON THE WALK IN FREEZER FLOOR. STORE FOOD 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
|
02/19/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED: MANAGER STATED THAT ALL BURGERS ARE NOW BEING COOKED WELL-DONE ONLY.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Demonstration
- Comment:
- CORRECTED: MANAGER WAS ABLE TO STATE PROPER COOKING TEMPERATURES OF MEATS. HE STATED THAT RAW CHICKEN IS BEING COOKED TO 165-170F. HE STATED THAT GROUND BEEF IS COOKED TO 160F.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Mechanical Warewashing Equipme
- Comment:
- CORRECTED: MANAGER STATED THAT DISH MACHINE HAS BEEN REPAIRED. IT SANITIZED TO 160F ON THE SURFACE OF A STAINLESS STEEL SOUP POT AS MEASURED BY A HEAT TESTING STRIP.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
|
11/12/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- UNCORRECTED: CONSUMER ADVISORIES ARE STILL MISSING FROM MENU BOARD. A HANDOUT, "CONSUMER ADVISORY," WAS PROVIDED. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Demonstration
- Comment:
- UNCORRECTED: MANAGER KNEW LOCATION OF THE FOOD THERMOMETER BUT WAS UNABLE TO STATE PROPER COOKING TEMPERATURES OF MEATS. HE STATED WHEN ASKED THAT CHICKEN BREASTS ARE COOKED TO 70-80F. EDUCATION WAS PROVIDED ON PROPER COOKING TEMPERATURES.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: MOLD INSIDE ICE MACHINE HAS BEEN CLEANED AWAY. SOIL WAS PRESENT ON CAN OPENER BLADE. MANAGER CORRECTED AT FOLLOW-UP BY HAVING BLADE CLEANED.
- 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 Sink, Installation
- Comment:
- CORRECTED: HAND SINK HAS BEEN REPAIRED AND IS PROVIDING HOT WATER.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Mechanical Warewashing Equipme
- Comment:
- UNCORRECTED: DISH MACHINE IS NOT HEATING SURFACES OF EQUIPMENT TO 160F FOR ADEQUATE SANITIZATION. MACHINE WAS RUN 2 TIMES WITH 2 DIFFERENT TEST STRIPS. MANAGER STATED THAT HE WOULD ARRANGE A REPAIR. SANITIZE DISHES WITH BLEACH OR QUATERNARY AMMONIUM IN 3-COMPARTMENT SINK UNTIL REPAIR IS MADE.,
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: QUATERNARY AMMONIUM TEST STRIPS ARE AVAILABLE.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: When to Wash
- Comment:
- CORRECTED: OBSERVED STAFF WASHING HANDS BEFORE PUTTING GLOVES ON.
- 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
|
10/14/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- STAFF STATED THAT BURGERS ARE COOKED TO MEDIUM RARE OR RARE UPON CUSTOMER REQUEST. NO CONSUMER ADVISORIES ARE PRESENT ON MENU BOARD. PROVIDE CONSUMER ADVISORY WITH BOTH DISCLOSURE STATEMENT AND REMINDER ACCORDING TO THE GUIDELINES IN THE HANDOUT PROVIDED AT INSPECTION.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- STAFF STATED THAT BURGERS ARE COOKED TO MEDIUM RARE OR RARE UPON CUSTOMER REQUEST. NO CONSUMER ADVISORIES ARE PRESENT ON MENU BOARD. PROVIDE CONSUMER ADVISORY WITH BOTH DISCLOSURE STATEMENT AND REMINDER ACCORDING TO THE GUIDELINES IN THE HANDOUT PROVIDED AT INSPECTION., ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- WHEN QUESTIONED, STAFF MEMBERS DID NOT KNOW THE REQUIRED TEMPERATURE FOR COOKING CHICKEN. ONE EMPLOYEE COULD NOT PROVIDE A TEMPERATURE, AND ANOTHER STATED THAT RAW CHICKEN SHOULD BE COOKED TO 160F. COOK DID NOT KNOW WHERE THE THERMOMETER WAS. CERTIFIED FOOD MANAGER WAS NOT ON PREMISES. CERTIFIED FOOD MANAGER MUST TRAIN STAFF TO KNOW PROPER COOKING TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS AND PROCEDURES FOR PROPERLY USING A FOOD THERMOMETER, IN ORDER TO PREVENT FOOD-BORNE ILLNESS FROM IMPROPERLY COOKED FOODS. STAFF WERE EDUCATED AT TIME OF INSPECTION ON PROPER TEMPERATURES FOR COOKING CHICKEN, AND PERSON IN CHARGE LOCATED FOOD THERMOMETER TO BE USED AT COOK LINE.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- WHEN QUESTIONED, STAFF MEMBERS DID NOT KNOW THE REQUIRED TEMPERATURE FOR COOKING CHICKEN. ONE EMPLOYEE COULD NOT PROVIDE A TEMPERATURE, AND ANOTHER STATED THAT RAW CHICKEN SHOULD BE COOKED TO 160F. COOK DID NOT KNOW WHERE THE THERMOMETER WAS. CERTIFIED FOOD MANAGER WAS NOT ON PREMISES. CERTIFIED FOOD MANAGER MUST TRAIN STAFF TO KNOW PROPER COOKING TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS AND PROCEDURES FOR PROPERLY USING A FOOD THERMOMETER, IN ORDER TO PREVENT FOOD-BORNE ILLNESS FROM IMPROPERLY COOKED FOODS. STAFF WERE EDUCATED AT TIME OF INSPECTION ON PROPER TEMPERATURES FOR COOKING CHICKEN, AND PERSON IN CHARGE LOCATED FOOD THERMOMETER TO BE USED AT COOK LINE., ,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) OBSERVED BLACKISH MOLD INSIDE OF ICE MACHINE WHERE CONDENSATION CAN DRIP ONTO ICE. 2) OBSERVED ACCUMULATION OF SOIL ON CAN OPENER BLADE. CLEAN ICE MACHINE THOROUGHLY TO PREVENT CONTAMINATION OF ICE BY MOLD. CLEAN CAN OPENER BLADE AFTER EACH USE TO PREVENT BACTERIAL GROWTH AND CONTAMINATION OF FOOD.
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) OBSERVED BLACKISH MOLD INSIDE OF ICE MACHINE WHERE CONDENSATION CAN DRIP ONTO ICE. 2) OBSERVED ACCUMULATION OF SOIL ON CAN OPENER BLADE. CLEAN ICE MACHINE THOROUGHLY TO PREVENT CONTAMINATION OF ICE BY MOLD. CLEAN CAN OPENER BLADE AFTER EACH USE TO PREVENT BACTERIAL GROWTH AND CONTAMINATION OF FOOD.,
- 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 Sink, Installation
- Items:
- Handwashing facility front
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HAND SINK AT FRONT SERVICE LINE HAS HOT WATER TURNED OFF, POSSIBLY DUE TO A LEAK. STAFF STATED THAT THEY ARE MANUALLY TURNING HOT WATER ON AND OFF IN ORDER TO WASH THEIR HANDS OR USING ANOTHER HAND SINK. REPAIR HAND SINK SO THAT HOT WATER IS ALWAYS AVAILABLE, TO ENSURE PROPER HAND WASHING BY EMPLOYEES.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility front
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HAND SINK AT FRONT SERVICE LINE HAS HOT WATER TURNED OFF, POSSIBLY DUE TO A LEAK. STAFF STATED THAT THEY ARE MANUALLY TURNING HOT WATER ON AND OFF IN ORDER TO WASH THEIR HANDS OR USING ANOTHER HAND SINK. REPAIR HAND SINK SO THAT HOT WATER IS ALWAYS AVAILABLE, TO ENSURE PROPER HAND WASHING BY EMPLOYEES.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- OBSERVED FINAL RINSE TEMPERATURE GAUGE READING 191F ON FRONT OF DISH MACHINE, BUT THERMOLABEL HEAT STRIPS DID NOT REGISTER RINSE WATER ON SOUP PAN AS REACHING 160F. DISH MACHINE WAS RUN 3 TIMES WITH 2 DIFFERENT TEST STRIPS WITHOUT A CHANGE IN THE RESULT. REPAIR DISH MACHINE SO THAT RINSE TEMPERATURE GAUGE IS ACCURATE AND MACHINE IS PROPERLY SANITIZING DISHES. UNTIL REPAIR IS MADE, SANITIZE DISHES WITH CHLORINE BLEACH OR QUATERNARY AMMONIUM SANITIZER IN 3-COMPARTMENT SINK TO PREVENT FOOD BORNE ILLNESS FROM LACK OF SANITIZATION.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- OBSERVED FINAL RINSE TEMPERATURE GAUGE READING 191F ON FRONT OF DISH MACHINE, BUT THERMOLABEL HEAT STRIPS DID NOT REGISTER RINSE WATER ON SOUP PAN AS REACHING 160F. DISH MACHINE WAS RUN 3 TIMES WITH 2 DIFFERENT TEST STRIPS WITHOUT A CHANGE IN THE RESULT. REPAIR DISH MACHINE SO THAT RINSE TEMPERATURE GAUGE IS ACCURATE AND MACHINE IS PROPERLY SANITIZING DISHES. UNTIL REPAIR IS MADE, SANITIZE DISHES WITH CHLORINE BLEACH OR QUATERNARY AMMONIUM SANITIZER IN 3-COMPARTMENT SINK TO PREVENT FOOD BORNE ILLNESS FROM LACK OF SANITIZATION., ,
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUATERNARY AMMONIUM SANITIZER IS BEING USED IN FACILITY, BUT NO TEST STRIPS ARE AVAILABLE. PROVIDE TEST STRIPS TO ENSURE PROPER LEVELS OF SANITIZER.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUATERNARY AMMONIUM SANITIZER IS BEING USED IN FACILITY, BUT NO TEST STRIPS ARE AVAILABLE. PROVIDE TEST STRIPS TO ENSURE PROPER LEVELS OF SANITIZER.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE PUTTING GLOVES ON TO PREPARE FOOD WITHOUT WASHING HIS HANDS FIRST. WASH HANDS BEFORE PUTTING GLOVES ON TO PREVENT CONTAMINATION OF CLEAN GLOVES AND FOOD BY DIRTY HANDS. STAFF WAS INFORMED TO WASH HANDS WHEN CHANGING GLOVES, AND EDUCATIONAL HANDOUT WAS PROVIDED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE PUTTING GLOVES ON TO PREPARE FOOD WITHOUT WASHING HIS HANDS FIRST. WASH HANDS BEFORE PUTTING GLOVES ON TO PREVENT CONTAMINATION OF CLEAN GLOVES AND FOOD BY DIRTY HANDS. STAFF WAS INFORMED TO WASH HANDS WHEN CHANGING GLOVES, AND EDUCATIONAL HANDOUT WAS PROVIDED.,
- 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:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED THROUGHOUT FACILITY: 1) DIRTY PAPER TOWEL DISPENSERS AT PREP AREA, COOK LINE, AND SERVER AREA HAND SINKS. 2) GRIME BUILT UP AROUND COOK LINE HAND SINK FAUCET. 3) WALL BEHIND AND UNDER PREP AREA HAND SINK TO BE SPATTERED WITH GREASE. 4) DOOR OF WALK-IN COOLER TO HAVE AN ACCUMULATION OF GRIME ON INSIDE AND OUTSIDE OF DOOR, AS WELL AS IN BETWEEN GASKETING. CLEAN FACILITIES OFTEN ENOUGH TO PREVENT BUILD-UP OF SOIL.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED THROUGHOUT FACILITY: 1) DIRTY PAPER TOWEL DISPENSERS AT PREP AREA, COOK LINE, AND SERVER AREA HAND SINKS. 2) GRIME BUILT UP AROUND COOK LINE HAND SINK FAUCET. 3) WALL BEHIND AND UNDER PREP AREA HAND SINK TO BE SPATTERED WITH GREASE. 4) DOOR OF WALK-IN COOLER TO HAVE AN ACCUMULATION OF GRIME ON INSIDE AND OUTSIDE OF DOOR, AS WELL AS IN BETWEEN GASKETING. CLEAN FACILITIES OFTEN ENOUGH TO PREVENT BUILD-UP OF SOIL.
- 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.
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED RECTANGULAR HOLE CUT IN WALL IN ALCOVE BEHIND 3-COMPARTMENT SINK. REPAIR WALL.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED RECTANGULAR HOLE CUT IN WALL IN ALCOVE BEHIND 3-COMPARTMENT SINK. REPAIR WALL.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/26/2014 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly drying wet mops when not in immediate use. This practice will help to reduce bacterial loading on the mop heads, as well as to minimize any objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly drying wet mops when not in immediate use. This practice will help to reduce bacterial loading on the mop heads, as well as to minimize any objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly drying wet mops when not in immediate use. This practice will help to reduce bacterial loading on the mop heads, as well as to minimize any objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Warewashing Sinks, Use Limitat
- Items:
- Warewashing sink used for
- Locations:
- Dish washing Area 3-compartment sink
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep much cleaner the three compartment sink basins. This entire sink must be kept clean throughout the day as necessary to maintain clean in appearance. The "sanitize" basin MUST be cleaned and properly sanitized prior to any future food prep activities or dish washing procedures.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
- Warewashing Sinks, Use Limitat
- Items:
- Warewashing sink used for
- Locations:
- Dish washing Area 3-compartment sink
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep much cleaner the three compartment sink basins. This entire sink must be kept clean throughout the day as necessary to maintain clean in appearance. The "sanitize" basin MUST be cleaned and properly sanitized prior to any future food prep activities or dish washing procedures.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
- Warewashing Sinks, Use Limitat
- Items:
- Warewashing sink used for
- Locations:
- Dish washing Area 3-compartment sink
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep much cleaner the three compartment sink basins. This entire sink must be kept clean throughout the day as necessary to maintain clean in appearance. The "sanitize" basin MUST be cleaned and properly sanitized prior to any future food prep activities or dish washing procedures.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Front Service Counter counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Front Service Counter counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Front Service Counter counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/01/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various food products including bottled water, a minimum 6" off the floor of the walk in cooler. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various food products including bottled water, a minimum 6" off the floor of the walk in cooler. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Front Service Counter Compressor / Condenser cover
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the compressor grating fan located behind the front service counter. Simply keep the entire grate area cleaner with more frequent washings. Do this cleaning project off-hours keeping residual air borne dusts & greases to a minimum, and when the absolute least amount of food will be outside coolers & hot storage.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Front Service Counter Compressor / Condenser cover
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the compressor grating fan located behind the front service counter. Simply keep the entire grate area cleaner with more frequent washings. Do this cleaning project off-hours keeping residual air borne dusts & greases to a minimum, and when the absolute least amount of food will be outside coolers & hot storage.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/13/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- kitchen sink(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- EVIDENCE OF SMOKING IN FACILITY - CIGARETTE ASHES OBSERVED INSIDE THE KITCHEN PREP SINK AND 3-COMPARTMENT SINK., OWNER TO INSTRUCT MANAGERS AND EMPLOYEES ON NO SMOKING LAWS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- 10 CARDBOARD BOXES OF HOT DOGS STORED INSIDE THE WALK-IN COOLER WITHOUT A CONSUME BY DATE., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A DATE MARK FOR A TOTAL OF 7 DAYS OR DISCARDED.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- KITCHEN PREP SINK AND 3-COMPARTMENT SINK SOILED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/13/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- POTENTIALLY HAZARDOUS READY TO EAT FOODS WITHOUT A CONSUME BY DATE: 1) 5 CARDBOARD BOXES OF HOT DOGS INSIDE THE WALK-IN COOLER 2) INDIVIDUAL SLICES OF CHEESECAKE INSIDE FRONT DISPLAY COOLER RECOMMEND FREEZING HOT DOGS WHEN LARGE QUANTITIES ARE PURCHASED TO PREVENT WASTE AS THEY ARE NOT PROPERLY PACKAGED FOR LONG PERIODS OF STORAGE., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A DATE MARK FOR A TOTAL OF 7 DAYS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- POTENTIALLY HAZARDOUS READY TO EAT FOODS WITHOUT A CONSUME BY DATE: 1) 5 CARDBOARD BOXES OF HOT DOGS INSIDE THE WALK-IN COOLER 2) INDIVIDUAL SLICES OF CHEESECAKE INSIDE FRONT DISPLAY COOLER RECOMMEND FREEZING HOT DOGS WHEN LARGE QUANTITIES ARE PURCHASED TO PREVENT WASTE AS THEY ARE NOT PROPERLY PACKAGED FOR LONG PERIODS OF STORAGE., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A DATE MARK FOR A TOTAL OF 7 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
|
03/20/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW.
- 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/Restrictio
- Comment:
- FLOORING CLEANED.
- 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.
- Lighting, Intensity
- Comment:
- ADEQUATE LIGHT PROVIDED.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES.
- 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
|
12/02/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE AT ICE CHUTE AND INTERIOR WALL 2) PREP SINK
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE AT ICE CHUTE AND INTERIOR WALL 2) PREP SINK ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SOUP AT 51F, HAMBURGER PATTIES AT 47F AND HOT DOGS AT 48F INSIDE COOKLINE UPRIGHT REACH-IN COOLER. AMBIENT AIR TEMPERATURE AT 50F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SOUP AT 51F, HAMBURGER PATTIES AT 47F AND HOT DOGS AT 48F INSIDE COOKLINE UPRIGHT REACH-IN COOLER. AMBIENT AIR TEMPERATURE AT 50F. ,
- 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/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- WALK-IN COOLER FLOOR HEAVILY SOILED BENEATH STORAGE RACKS.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- WALK-IN COOLER FLOOR HEAVILY SOILED BENEATH STORAGE RACKS. ,
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- walk in freezer(s)
- Problems:
- Less than 1 inch
- Corrections:
- provide
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Front counter
- Problems:
- Not completely submerged in sanitizing solution
- 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
|
09/13/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED: PROPER AIR GAP PROVIDED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED: FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- 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: Consumption of Raw Animal Food
- Comment:
- CORRECTED: FACILITY ADDED "ASK YOUR SERVER ABOUT UNDERCOOKED ITEMS...." TO MENU TO COMPLY WITH CONSUMER ADVISORY.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Controlling Pests
- Comment:
- CORRECTED: NO INSECTS OBSERVED INSIDE THE FACILITY.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- COMMERCIALLY PROCESSED POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH THE PROPER DATE MARKED AFTER OPENING.
- 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
- Clean Freq, Nonfood-Contact Su
- Comment:
- CORRECTED: CITED SURFACES ARE THOROUGHLY CLEANED AND FREE OF DEBRIS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/17/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Locations:
- dish machine(s)
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep 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: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MANAGER INDICATES HAMBURGERS CAN BE SERVED UNDERCOOKED.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- Kitchen Area
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- 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: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After opening
- Corrections:
- Provide proper date marks as stated above.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- prep station cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR SALAD PREP STATION COOLER SOILED.,
- 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 floors
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORING HEAVILY SOILED: 1) WALK-IN COOLER BENEATH STORAGE RACKS 2) COOKLINE BENEATH COOKING EQUIPMENT 3) STORAGE ROOM BENEATH STORAGE RACKS AND AROUND GREASE BARRELS
- 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.
|
03/07/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- beverage dispenser pop nozzles
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Mold residue found on pop nozzles. Correction Made: Observed nozzles thoroughly cleaned and sanitized with new procedure in place to wash, rinse, sanitize the nozzles and defusers by submersion into sanitizer solution for 1 minute. Swabbing with a rag dipped in sanitizer the cleaned interior fountain head openings. Re-attaching the cleaned and sanitized parts, allowing to air dry before use.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Dry Storage room shelves
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED CHEMICAL SPRAY CLEANERS STORED: i.) NEXT TO PACKAGED TEA UNDER THE BEVERAGE COUNTER. ii.) WITH BAG OF FOOD SALT ON THE DRY STORAGE SHELF IN THE BACK ROOM. CORRECTION MADE: OBSERVED BOTH SPRAY CLEANERS RELOCATED TO THE CHEMICAL STORAGE AREA DOWN AND AWAY FROM ALL FOOD STORAGE AND FOOD CONTACT SURFACES.
- 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
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09/15/2010 | Routine Inspection |
- Critical: Cleaning Procedure
- Comment:
- Correction Made: Observed hygienic handwashing with soap and warm water, lathering for 20 seconds, then hand rinsing & drying with paper toweling using the paper towel to turn off faucet.
- 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: Demonstration of Knowledge
- Comment:
- Correction Made: Person in charge assured the food employees knew the minimum internal temperature needed to fully cook hamburger & chicken
- General violation description:
- 2-102.11 - he answered correctly 155*F for hamburger & 165*F for chicken both for at least 15 seconds. Observed hygienic handwashing with soap and warm water, lathering for 20 seconds, then hand rinsing & drying with paper toweling using the paper towel to turn off faucet. The food employee knew to stay home if ill with diarrhea or vomiting. To inform the person in charge and not return to work until being symptom free for 24 hours.
- Critical: When to Wash
- Comment:
- Correction Made: Employee hand washing observed when returning to food handling operation. Also food tongs are being used to place each raw hamburger patty on the grill & in the removal of the square wax paper. There by protecting the gloved hands from raw meat contamination.
- 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
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03/08/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Kerbys Koney Island, 1 Fairlane, Space Fc-308, Dearborn, MI 48126 »