- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s), Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Equipment food contact surfaces shall be clean to sight and touch. Observed a black/grey mold/mildew on the ice machine deflector plate. Wash-rinse-sanitize the ice machine deflector plate. Discard all ice due to potential contamination.
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Potentially hazardous hot food shall be maintained at 135 F or more. Observed cooked rice at 108 F across from the fryers on the cook line. Maintain potentially hazardous cold food at 135 F or more. Discard all potentially hazardous cold food that is not 135 F or less, CORRECTED: PIC discarded rice that was 108 F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- A food shall be discarded if exceeds the expiration date. Observed a box of half and half that expired on 6/15/15. Discard all food items that are pass their expiration date. , CORRECTED: PIC discarded box of expired half and half.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing sink near the 3-compartment sink that was being used for storage. Observed hand washing sink near the 3-compartment sink that was blocked by a large metal pot. Hand washing sinks can not be blocked and must be accessible at all times for employee use. Hand washing sinks shall be used only for hand washing and can not be used for storage. , CORRECTED: PIC moved the metal pot away from the sink to a different area of the kitchen. PIC removed the container that was in the hand washing sink near the 3-compartment sink. All hand washing sinks are now easily accessible and not used for storage.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed hand washing near the 3-compartment sink that was soiled with food debris. Keep hand washing sinks clean. Do not use hand washing sinks for dumping or cleaning other items.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed flour on the shelves and on the floor in the dry storage area. Develop a routine cleaning schedule.
- 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.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Foods employees shall wear hair restraints such as hats or hair nets to prevent potential contamination. Observed multiple food employees that did not wear a hat or hair restraints while working on cook line. Provide hats and/or hair restraints and require employees to use them.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed flour being stored on the floor in the dry storage area. Observed cooled soup in a large container being stored on the floor of the walk-in cooler. Observed boxes of frozen vegetable blend, diced potatoes, and tomato wraps being stored on the floor in the walk-in freezer. Store all food at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in good repair. Observed a condenser in the walk-in cooler. Repair leaking condenser.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and for replacement. Observed cardboard on the floors of the dry storage area and under mats on the cook line. Cardboard is not easily cleanable. Discard cardboard.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues. Observed a build-up of food debris and grease on the filters in the hood above the cook line. Clean the filers in the hood above the cook line. Develop routine cleaning practices for the filters in the hood above the cook line.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Outer openings of a food establishment shall be protected against the entry of insects and rodents by sold, self-closing, tight-fitting doors. Observed a gap between the door and the floor. Reinstall weather stripping so there is not a gap between the door and the floor.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system shall be maintained in good repair. Observed a cloth towel being used as a drain stopper in the 3-compartment sink. Do not use towels as drain stoppers. Purchase drain stoppers for the 3-compartment sink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- Potentially hazardous food shall be thawed under refrigeration that maintains the food temperature at 41 F or less, completely submerged with a water temperature of 70 F or below and with sufficient water velocity to agitate and float off loose particles and overflow, or as part of the cooking process. Observed frozen raw turkey being thawed on a shelf near the walk-in cooler. Observed frozen raw shrimp being thawed in a container with standing water that was located in the hand washing sink near the 3-compartment sink. Thaw raw turkey and raw shrimp under refrigeration that maintains the food temperature at 41 F or less, completely submerged in water that is 70 F or below and under 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
|
06/25/2015 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- The dishmachine has been repaired and the PIC is testing it often. Chlorine is now at 100pppm. Violation corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
01/09/2015 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Comment:
- The overhead sprayer has been repaired and is properly air gapped. Violation corrected.
- 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: Before Use After Cleaning
- Comment:
- The dishmachine is not sanitizing properly today, no measurable amount of chlorine could be detected. Correct immediately. Revisit within 48 hours.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
01/07/2015 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- Dish washing Area overhead sprayer
- 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.
- Comment:
- The overhead sprayer at the dishmachine is not air gapped, raise the spray nozzle so that it sits at least 1 inch over the flood rim of the sink. Correct within 10 days.,
- 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: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- The dishmachine is not sanitizing today, 0ppm chlorine in machine at time of inspection. After priming 50ppm was reached but then chlorine dropped to 0ppm after it was ran again without priming. Call for service immediately, test machine daily to make sure 50-100 ppm is achieved for proper sanitizing., ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The cutting board at the end of the cookline was severely soiled/stained today. Cutting board was taken out of service at time of inspection. If boards are no longer cleanable they must be replaced. Corrected at time of inspection, monitor daily.
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- Facility
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Employees drinking on the cookline must be drinking from covered cups, uncovered cups found today on cookline. Corrected today, drinks placed in carry out cups.
- 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
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- The mop sink was completely blocked today with misc. items. It is unusable in this state. Keep mop sink clear of unnecessary items at all times. Correct immediately. Remove items from dry storage room that are not food related. Bikes must be stored in another location, clear items stacked in front of the hot water heater. Remove coats hanging on racks, replace coat rack that has fallen from the wall by the back door. Correct immediately.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
12/08/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- Dish washing Area overhead sprayer
- 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.
- Comment:
- OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF THE SINK AT DISH MACHINE DISPOSAL.
- 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: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE WAS NOT SANITIZING, 0PPM WAS FOUND IN MACHINE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment, Food-Contact Surfac
- 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 - MOLD OBSERVED WHERE ICE IS MADE AND ON THE INTERIOR SPLASH GUARD IN ICE BIN 2) SALAD STATION CUTTING BOARD AT COOKLINE
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Dish washing Area
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) DICED TOMATOES AT 69F STORED ON MELTED ICE AT SOUP STATION 2) HEAVY CREAM AT 65F INSIDE THE CONDIMENT COOLER - AMBIENT AIR TEMPERATURE AT 66-68F
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- THAWING A BAG OF FROZEN SHRIMP IN DISH AREA HANDSINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- Facility
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHEMICAL TEST STRIPS NOT USED TO MEASURE THE CONCENTRATION OF SANITIZER AT DISH MACHINE AND ENSURE THAT DISHWARE AND UTENSILS ARE PROPERLY SANITIZED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Dish washing Area
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- DID NOT OBSERVE EMPLOYEE WASHING HANDS BETWEEN LOADING SOILED DISHWARE AND UNLOADING CLEAN DISHWARE.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) FLOORING THROUGHOUT THE FACILITY - A) BENEATH ALL EQUIPMENT AT COOKLINE (COOLERS, COOKING EQUIPMENT, PREP TABLES B) INSIDE THE WALK-IN COOLER BENEATH STORAGE RACKS ALONG THE WALLS C) IN THE DRY STORAGE AREA BENEATH STORAGE RACKS 2) CEILING GRATES IN KITCHEN AND DINING AREA
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Locations:
- Facility
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED NUMEROUS OPEN EMPLOYEE BEVERAGES THROUGHOUT THE FACILITY.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) WALK-IN COOLER FAN HEAVILY DRIPPING LIQUID INTO BUS PANS AND ONTO FOOD CONTAINERS 2) CONDIMENT COOLER AT 66-68F - MUST MAINTAIN 41F OR BELOW
- 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.
- Intensity
- Items:
- Lighting intensity
- Locations:
- Cookline Ventilation hood canopy
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- BURNED OUT LIGHTS BENEATH VENTILATION HOOD - PROVIDE ADEQUATE LIGHT FOR COOKING AND CLEANING.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- wait station work area
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) DISH STORAGE RACKS ABOVE THE 3-COMPARTMENT SINK 2) MICROWAVE OVENS AT COOKLINE 3) EXTERIOR SURFACES OF LARGE LETTUCE BINS INSIDE 2-DOOR COOLER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/10/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- THE DISHMACHINE WAS NOT SANITIZING TODAY, 0PPM WAS FOUND IN MACHINE. CHEMICALS WERE ADDED, MACHINE WAS PRIMED AND 100PPM WAS THEN REACHED. MONITOR DAILY TO ENSURE 50-100PPM CHLORINE. CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- ONIONS WERE FOUND ON FLOOR IN BACKROOM ADJACENT TO CHEMICAL BUCKETS AND GALLONS. KEEP ONIONS ( ALL FOODS) AWAY FROM CHEMICALS AT ALL TIMES. CORRECTED TODAY. ONIONS MOVED FROM CHEMICALS AND OFF FLOOR.
- 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: Warewashing Equipment, Determi
- Comment:
- TEST DISHMACHINE DAILY TO ENSURE 50-100PPM CHLORINE. CORRECT PRACTICE TODAY. DISHWASHER WAS UNAWARE OF WHERE TEST STRIPS WERE AND WHAT CONCENTRATION OF SANITIZER SHOULD BE ( THIS WAS DISCUSSED AND HE IS NOW AWARE). MONITOR DAILY TO ENSURE PROPER SANITIZING.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- , FOOD MUST BE 6 INCHES OFF FLOOR ALWAYS. ONIONS WERE FOUND ON FLOOR IN DRY STORAGE ROOM. ONIONS MOVED OFF FLOOR TODAY. 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
|
12/08/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- KNIVES WERE REMOVED FROM BETWEEN COOLERS AT TIME OF INSPECTION. REMIND ALL STAFF! CORRECTED, TODAY.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SMALL PREP COOLER HAD CHEESES AT 41F, LARGE PREP COOLERS HAD TOMATOES, CHEESES, ETC AT 41F. ALL COOLERS HAVE BEEN ADJUSTED/REPAIRED. .CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- Test strips are available for testing sanitizer concentration. Corrected.
- 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)
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07/19/2013 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment knife
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- DO NOT STORE KNIVES BETWEEN PREP TABLES AND REFRIGERATION UNITS. THESE AREAS ARE NOT CLEAN AND THEREFORE ARE CONTAMINATING THE KNIVES. DISCONTINUE PRACTICE IMMEDIATELY. RECHECK IN 10 DAYS.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Rough
- Corrections:
- Repair/replace.
- Comment:
- BLACK PLASTIC GARBAGE BAGS WERE FOUND COVERING PIZZA DOUGH IN WALK IN COOLER. THESE ARE NOT FOOD GRADE BAGS AND WERE NOT MEANT TO COME INTO CONTACT WITH FOOD. DISCONTINUE USING BLACK PLASTIC GARBAGE BAGS FOR THIS PURPOSE., , DOUGH IN PLASTIC GARBAGE BAGS DISCARDED AT TIME OF INSPECTION.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN SMALL PREP COOLER CHEESES AND SAUCES WERE 46F, IN LARGE PREP COOLER BEEF AND CHEESES WERE 44-46F. .ADJUST COOLERS TO MAINTAIN POTENTIALLY HAZARDOUS FOODS UNDER 41F AT ALL TIMES. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE., TOMATOES MUST BE KEPT ON ICE OR UNDER REFRIGERATION AT ALL TIMES. CUT TOMATOES FOUND ON SERVING LINE IN A SMALL CONTAINER, NOT UNDER REFRIGERATION. CORRECT PRACTICE IMMEDIATELY.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
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06/18/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- men's & women's restrooms ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE COATS HANGING FROM KITCHEN STORAGE RACKS.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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12/11/2012 | Routine |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Facility Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- ALL CHEMICAL SPRAY BOTTLES LABELED WITH THE COMMON NAME AND PROPERLY STORED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
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06/19/2012 | Routine Inspection |
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