La Shish, 12918 Michigan Ave., Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: LA SHISH
Address: 12918 Michigan Ave., Dearborn, MI 48126
Permit #: 080288
Non-smoking facility: Yes
Last inspection: 05/08/2015
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Inspection findings

Inspection date

Type
  • Critical: Manual and Mechanical Warewash
    Comment:
    DISH WASH MACHINE IS SANITIZING AT 50 PPM. CORRECTED.
    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
 05/08/2015Follow-up
  • Critical: Manual and Mechanical Warewash
    Comment:
    DISH WASH MACHINE SANITIZING SOLUTION IS BELOW 10 PPM. AFTER WASHING DISHES SANITIZE DISHES INSIDE 3 COMPARTMENT FOR AT LEAST 30 SECONDS. FOLLOW THIS PRACTICE UNTIL DISH MACHINE DISPENSES NECESSARY AMOUNT OF SANITIZER. FOLLOW UP WITHIN 7 DAYS., DISH WASH MACHINE SANITIZING SOLUTION IS BELOW 10 PPM. AFTER WASHING DISHES SANITIZE DISHES INSIDE 3 COMPARTMENT FOR AT LEAST 30 SECONDS. FOLLOW THIS PRACTICE UNTIL DISH MACHINE DISPENSES NECESSARY AMOUNT OF SANITIZER. RISK CONTROL PLAN PROVIDED. FOLLOW UP WITHIN 7 DAYS.,
    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
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CHORINE STRIP IS AVAILABLE AND PROVIDED THROUGH ECOLAB. CORRECTED., CHLORINE STRIP IS AVAILABLE AND PROVIDED THROUGH ECOLAB. 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)
 05/07/2015Follow-up
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    not available
    Corrections:
    Make available at all times.
    Comment:
    OBSERVED FOOD THERMOMETER NOT FUNCTIONING. A FOOD TEMPERATURE MEASURING DEVICE SHALL BE ACCESSIBLE AT ALL TIMES. PERSON-IN-CHARGE REPLACED BATTERY IN THERMOMETER. CORRECTED.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO PAPER TOWELS AT BASEMENT HAND WASH SINK AND AT HAND WASH SINK ACROSS FROM 3-DOOR COOLER IN KITCHEN. DRYING PROVISIONS, SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED AT EACH HAND WASH SINK. PAPER TOWELS PROVIDED AT INSPECTION. CORRECTED.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    OBSERVED CHLORINE SOLUTION BELOW 50 PPM ON DISH WASH MACHINE. CHLORINE SANITIZING SOLUTION SHALL BE BETWEEN 50-100 PPM FOR SANITIZING DISHWARE. ADJUST SANITIZER AT DISH WASH MACHINE. FOLLOW UP WITHIN 10 DAYS., , ,
    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
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO CHLORINE TEST KIT IN ESTABLISHMENT. A TEST KIT SHALL BE PROVIDED TO ENSURE THE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. PROVIDE CHLORINE TEST KIT. FOLLOW UP WITHIN 10 DAYS., ,
    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)
  • Cutting Surfaces
    Items:
    Cutting surface(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    OBSERVED SOILED AND SCARED CUTTING BOARD ACROSS FROM MAIN GRILL WHEN CUTTING SURFACES ARE NOT CLEANABLE THEY SHALL BE REPLACED. REPLACE CUTTING BOARD. VERIFY CORRECTION AT NEXT INSPECTION.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO HAND WASH SIGNAGE AT BOTH THE MEN AND WOMEN'S HAND WASH SINK. A SIGN TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE POSTED BY EACH HAND WASH SINK. PROVIDE SIGNAGE. VERIFY CORRECTION AT NEXT INSPECTION.
    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.
  • Intensity
    Items:
    Lighting intensity
    Problems:
    Less than
    Comment:
    OBSERVED BURNT OUT LIGHT BULBS UNDERNEATH THE KITCHEN HOODS. LIGHTING SHALL BE AT LEAST 108 LUX TO VIEW FOOD AND EQUIPMENT. PROVIDE LIGHT BULBS UNDERNEATH HOOD. VERIFY CORRECTION AT NEXT INSPECTION.
    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
  • Ventilation Hood Systems, Drip
    Items:
    Exhaust ventilation hood system(s)
    Problems:
    Designed to allow grease or condensation from draining/dripping onto
    Corrections:
    Repair/replace to prevent grease accumulation/dripping/draining.
    Comment:
    OBSERVED GREASE DRIPPING ON COOKING EQUIPMENT. VENTILATION SYSTEM SHALL BE DESIGNED TO ABSORB EXCESSIVE GREASE. PROVIDE DRIP HOLDERS TO CATCH GREASE RUNNING OFF OF HOOD FILTERS. VERIFY CORRECTION AT NEXT INSPECTION.
    General violation description:
    4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
 04/27/2015Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Cutting board has been flipped and cleaned. Violation corrected
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Using a Handwashing Sink
    Comment:
    The handwash sink at the bread oven is clear today. There has been a steel bucket purchased to hold hot tools. Violation corrected.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 01/07/2015Follow-up
  • Critical: Controlling Pests
    Comment:
    Pest control is contracted, bait is still used in the basement along with glue traps. There was no evidence of mouse activity in facility. Violation corrected.
    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: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    Pans of rice were cooling today covered with plastic wrap. Remove plastic wrap until rice is cooled . Bring rice down to room temperature 70, within 2 hours and you have another 4 hours to cool rice down to 41F. Keep hot foods uncovered until they are cooled., Hot rice uncovered at time of inspection.
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment cutting board
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Cookline cutting board is soiled today, clean immediately, flip to the other side as discussed ( it is much cleaner). Recheck in 10 days, next routine inspection., The beverage gun at the bar was soiled today. Clean regularly. Beverage gun cleaned at time of inspection.,
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    The handwash sink at the bread oven is again filled with the utensils for baking bread, Provide a stainless tub for the bread utensils and keep handwash sink clear at all times. Correct practice immediately, recheck in 10 days.,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    The shelves in the basement must be painted or finished with a waterproof sealant such as polyurethane to ensure they are smooth, durable and easily cleanable. Recheck in 6 months, next routine inspection.
    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.
  • Storage
    Items:
    Personal items
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    Many personal items found stored along with food items today. Personal items in basement storage area, coats, shoes, etc ad personal items at bar mixed in with carry out cups and plastic ware. Designate a storage area for personal items away from food and food prep/storage areas. Recheck next inspection, within 6 months.
    General violation description:
    7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
  • System Maintained in Good Repa
    Items:
    Plumbing system water line(s)
    Problems:
    Not maintained
    Corrections:
    Trim, file and maintain.
    Comment:
    The overhead sprayer is missing from the three compartment sink. Replace spray nozzle by next inspection, within 6 months.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Controlling Pests
    Comment:
    Pest control is contracted, bait is still used in the basement along with glue traps. There was no evidence of mouse activity in facility. Violation corrected.
    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: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    Pans of rice were cooling today covered with plastic wrap. Remove plastic wrap until rice is cooled . Bring rice down to room temperature 70, within 2 hours and you have another 4 hours to cool rice down to 41F. Keep hot foods uncovered until they are cooled., Hot rice uncovered at time of inspection.
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment cutting board
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Cookline cutting board is soiled today, clean immediately, flip to the other side as discussed ( it is much cleaner). Recheck in 10 days, next routine inspection., The beverage gun at the bar was soiled today. Clean regularly. Beverage gun cleaned at time of inspection.,
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    The handwash sink at the bread oven is again filled with the utensils for baking bread, Provide a stainless tub for the bread utensils and keep handwash sink clear at all times. Correct practice immediately, recheck in 10 days.,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    The shelves in the basement must be painted or finished with a waterproof sealant such as polyurethane to ensure they are smooth, durable and easily cleanable. Recheck in 6 months, next routine inspection.
    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.
  • Storage
    Items:
    Personal items
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    Many personal items found stored along with food items today. Personal items in basement storage area, coats, shoes, etc ad personal items at bar mixed in with carry out cups and plastic ware. Designate a storage area for personal items away from food and food prep/storage areas. Recheck next inspection, within 6 months.
    General violation description:
    7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
  • System Maintained in Good Repa
    Items:
    Plumbing system water line(s)
    Problems:
    Not maintained
    Corrections:
    Trim, file and maintain.
    Comment:
    The overhead sprayer is missing from the three compartment sink. Replace spray nozzle by next inspection, within 6 months.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 12/17/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    The salad cooler is functioning properly. The cut lettuce is 40F. Violation corrected. ( No PHFs are out at room temp today as chicken kabobs were on 7/1/14). 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 HVAC unit has been repaired and is no longer leaking onto the floor. Violation 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.
 08/15/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    The salad cooler is functioning properly. The cut lettuce is 40F. Violation corrected. ( No PHFs are out at room temp today as chicken kabobs were on 7/1/14). 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 HVAC unit has been repaired and is no longer leaking onto the floor. Violation 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.
 08/15/2014Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    THE BAR GLASSWASHER WAS NOT SANITIZING TODAY. THERE WAS 0PPM CHLORINE. THE GLASSWASHER WAS PRIMED AND 100PPM CHLORINE WAS REACHED. VIOLATION CORRECTED AT TIME OF INSPECTION. MONITOR DAILY AS DISCUSSED.
    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) Utensil(s) knives
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    DO NOT STORE KNIVES BETWEEN REFRIGERATION UNITS ON COOKLINE. THE AREAS BETWEEN THE COOLERS IS NOT SANITIZED AND COULD CONTAMINATE THE KNIVES. KNIVES REMOVED TODAY FROM BETWEEN UNITS AND WASHED IN DISHWASHER. VIOLATION CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    TODAY, CHICKEN KABOBS WERE IN A TUB ON THE FLOOR OF THE COOKLINE AT 60F. SALAD IN THE SALAD COOLER WAS 59F, AND THE SALAD COOLER WAS UNPLUGGED. SALAD COOLER WAS PLUGGED IN TODAY AND CHICKEN WAS PLACED IN A REACH IN COOLER AT TIME OF INSPECTION. MONITOR ALL POTENTIALLY HAZARDOUS FOODS TO MAKE SURE THEY ARE HELD UNDER 41F AT ALL TIMES. REVISIT WITHIN 10 DAYS TO VERIFY SALAD COOLER CAN HOLD PHFS UNDER 41F. ,
    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)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    HANDWASH SINK IN KITCHEN WAS BLOCKED TODAY WITH A BUS TUB AND BOXES AND COOLER LIDS WERE IN FRONT OF IT. KEEP HANDWASH SINK ACCESSIBLE AT ALL TIMES.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE HVAC UNIT IS LEAKING ONTO THE FLOOR IN THE BASEMENT AND WATER IS POOLING IN SOME AREAS ON ITS WAY TO THE FLOOR DRAIN ( IN THE DRY STORAGE ROOM.) CLEAN FLOOR AND REPAIR LEAK. RECHECK WITHIN 10 DAYS. CLEAN DAILY UNTIL REPAIRED.,
    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:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    THE BASEMENT SHELVES MUST BE SEALED SO THAT THEY ARE SMOOTH, DURABLE AND EASILY CLEANABLE, TODAY THEY ARE BARE WOOD. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
    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:
    THE VENTILATION HOOD AND FILTERS ARE GREASY/SOILED TODAY. KEEP CLEAN, INCREASE CLEANING FREQUENCY TO AVOID ACCUMULATION OF GREASE. RECHECK IN 6 MONTHS.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 07/01/2014Routine
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    THE BAR GLASSWASHER WAS NOT SANITIZING TODAY. THERE WAS 0PPM CHLORINE. THE GLASSWASHER WAS PRIMED AND 100PPM CHLORINE WAS REACHED. VIOLATION CORRECTED AT TIME OF INSPECTION. MONITOR DAILY AS DISCUSSED.
    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) Utensil(s) knives
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    DO NOT STORE KNIVES BETWEEN REFRIGERATION UNITS ON COOKLINE. THE AREAS BETWEEN THE COOLERS IS NOT SANITIZED AND COULD CONTAMINATE THE KNIVES. KNIVES REMOVED TODAY FROM BETWEEN UNITS AND WASHED IN DISHWASHER. VIOLATION CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    TODAY, CHICKEN KABOBS WERE IN A TUB ON THE FLOOR OF THE COOKLINE AT 60F. SALAD IN THE SALAD COOLER WAS 59F, AND THE SALAD COOLER WAS UNPLUGGED. SALAD COOLER WAS PLUGGED IN TODAY AND CHICKEN WAS PLACED IN A REACH IN COOLER AT TIME OF INSPECTION. MONITOR ALL POTENTIALLY HAZARDOUS FOODS TO MAKE SURE THEY ARE HELD UNDER 41F AT ALL TIMES. REVISIT WITHIN 10 DAYS TO VERIFY SALAD COOLER CAN HOLD PHFS UNDER 41F.
    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)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    HANDWASH SINK IN KITCHEN WAS BLOCKED TODAY WITH A BUS TUB AND BOXES AND COOLER LIDS WERE IN FRONT OF IT. KEEP HANDWASH SINK ACCESSIBLE AT ALL TIMES.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE HVAC UNIT IS LEAKING ONTO THE FLOOR IN THE BASEMENT AND WATER IS POOLING IN SOME AREAS ON ITS WAY TO THE FLOOR DRAIN ( IN THE DRY STORAGE ROOM.) CLEAN FLOOR AND REPAIR LEAK. RECHECK WITHIN 10 DAYS. CLEAN DAILY UNTIL REPAIRED.
    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:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    THE BASEMENT SHELVES MUST BE SEALED SO THAT THEY ARE SMOOTH, DURABLE AND EASILY CLEANABLE, TODAY THEY ARE BARE WOOD. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
    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:
    THE VENTILATION HOOD AND FILTERS ARE GREASY/SOILED TODAY. KEEP CLEAN, INCREASE CLEANING FREQUENCY TO AVOID ACCUMULATION OF GREASE. RECHECK IN 6 MONTHS.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 07/01/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    Dish washing Area Hand wash sink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Keep a working supply of paper hand towels at the hand wash sink located adjacent to the three compartment sink to encourage frequent and PROPER staff hand wash activities. , Paper hand towels were supplied tot he dish washing area hand sink at the time of todays Routine Inspection. Keep up this very important Food Safety & Hygiene practice well into the future to comply.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Dish washing Area Hand wash sink
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner and free of food materials the interior bowl area of the Dish washing area hand wash sink. This particular sink is a hand wash sink only...and not to be utilized for the disposal of any food related items or liquids. Clean and maintain clean throughout the day to encourage frequent and proper staff hand wash activities. , Staff members immediately cleaned the bowl area of the dish wash area hand wash sink. Good timely compliance. Simply keep up this important Food Safety & Hygiene practice.
    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 Ventilation Systems,
    Items:
    Ventilation system exhaust air ducts
    Locations:
    ventilation system Vent hood(s) and Filters
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean and keep MUCH cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Condenser Unit, Separation
    Items:
    Condenser unit(s)
    Locations:
    reach-in freezer(s)
    Problems:
    Not separated from food/food storage areas With dustproof barrier
    Corrections:
    Provide dustproof barrier.
    Comment:
    Re-install and/or provide a cover to the reach in freezer compressor so that the mechanical workings of this freezer are contained and not exposed directly to the kitchen area(s). This cover will help contain dusts and inner air flows to the unit and not into the kitchen.
    General violation description:
    4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in cooler(s) Procedural
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    Begin the practice of properly covering all food items held refrigerated in longer term cold storage. See walk in cooler. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
    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
  • Heating, Ventilating, Air Cond
    Items:
    HVAC system
    Locations:
    ventilation system Baffle Filters
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed.
    General violation description:
    6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    Dry storage area bulk food bins
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    Discontinue practice of using a simple bowl / cup as a product scoop. Begin practice of using a food grade scoop with handle always keeping the handle properly extended OUT of the various food products being dispensed.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    reach-in freezer(s) interior
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner the interior surfaces of the reach in freezer located within the kitchen. Do not let old food residual & spillage accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 01/13/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    Front Service Counter Hand wash sink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Keep a working supply of paper hand towels at the hand wash sink located at the Front Service Counter to encourage frequent and PROPER staff hand wash activities. , The Person in Charge placed a roll of paper hand towels at the Front Service Counter, Hand Wash Sink at the time of todays Routine Inspection. Keep up this important Food Safety & Hygiene practice.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    oven(s) Hand wash sink
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    Discontinue placing or storing ANYTHING within the bowl area of the Oven hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , All items removed from the oven location hand wash sink by Person in Charge. Continue with this important Health & Hygiene practice to allow staff ease of access to this sink.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system exhaust air ducts
    Locations:
    ventilation system Vent hood(s) and Filters
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean and keep MUCH cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen reach-in cooler(s)
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    Begin the practice of properly covering all food items held refrigerated in longer term cold storage. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
    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
  • Heating, Ventilating, Air Cond
    Items:
    HVAC system
    Locations:
    ventilation system Baffle Filters
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed.
    General violation description:
    6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    Front Service Counter grill line
    Problems:
    Improperly stored To prevent contamination of food or food related items
    Corrections:
    Store in manner that does not contaminate items
    Comment:
    Discontinue practice of storing various knives in cracks between equipment. All in-use utensils such as knives must be stored on a clean and sanitized surface between uses. Alternately, utensils (including knives) can be stored in HOT water that is maintained at 135 degrees Fahrenheit or greater.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    kitchen reach-in cooler(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner the interior surfaces of the reach in freezer AND coolers located within the kitchen. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Ventilation Hood Systems, Drip
    Items:
    Exhaust ventilation hood system(s)
    Locations:
    ventilation system Ventilation hood canopy
    Problems:
    Designed to allow grease or condensation from draining/dripping onto Food
    Corrections:
    Repair/replace to prevent grease accumulation/dripping/draining.
    Comment:
    Reconfigure and clean the ventilation hood canopy and grease collection trough so that waste greases can be properly captured and collected at the end of this collection channel. Be sure to maintain this equipment clean to allow for gravity to help collect greases for proper disposal.
    General violation description:
    4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
 06/18/2013Routine
  • Critical: Cleaning Procedure
    Comment:
    SOAP AND HANDTOWELS PROVIDED - EMPLOYEES WASHING HANDS PROPERLY.
    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: Equipment, Food-Contact Surfac
    Comment:
    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: Hand Drying Provision
    Comment:
    HANDTOWELS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    SOAP PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Cleaning Ventilation Systems,
    Comment:
    VENTILATION HOOD FILTERS CLEANED.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • 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
  • Nonfood-Contact Surfaces
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 01/30/2013Follow-up
  • Cleaning of Plumbing Fixtures
    Comment:
    HANDWASHING SINK CLEANED.
    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.
 12/20/2012Follow-up
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Locations:
    Facility
    Problems:
    Improperly washed hands
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water and soap.
    Comment:
    FACILITY HANDSINKS WITHOUT SOAP AND/OR HANDTOWELS MAKING IT IMPOSSIBLE FOR PROPER AND EFFECTIVE EMPLOYEE HANDWASHING WHEN NEEDED.,
    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: 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) BASEMENT ICE MACHINE 2) BLENDER AT JUICE BAR,
    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:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) DISH WASHING AREA AT DISH MACHINE 2) AT KITCHEN 3-COMPARTMENT SINK 3) BASEMENT EMPLOYEE RESTROOM 4) BASEMENT PREP AREA 5) WAIT STATION ,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINKS: 1) DISH WASHING AREA AT DISH MACHINE 2) AT KITCHEN 3-COMPARTMENT SINK 3) BASEMENT PREP AREA 4) BASEMENT EMPLOYEE RESTROOM 5) JUICE BAR ,
    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)
  • Cleaning of Plumbing Fixtures
    Items:
    Handwashing facility
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    HANDSINKS SOILED: 1) DISH WASHING AREA 2) JUICE BAR ,
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Locations:
    Cookline filter(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) BASEMENT PREP AREA FLOOR 2) CEILING FAN BLADES IN DISHWASHING 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.
  • Floors, Walls, and Ceilings
    Items:
    Ceiling(s)
    Locations:
    basement
    Problems:
    Not constructed, designed, installed to be
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    MISSING CEILING TILES IN BASEMENT.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • Intensity
    Items:
    Lighting intensity
    Locations:
    basement produce cooler
    Problems:
    Less than 1 inch
    Corrections:
    provide
    Comment:
    NO LIGHT INSIDE THE BASEMENT PRODUCE WALK-IN COOLER.,
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELDS IN BASEMENT ABOVE 3-COMPARTMENT AND IN KITCHEN PREP/ STORAGE AREA.
    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)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) BASE OF BLENDERS AT JUICE BAR 2) BASE OF FOOD PROCESSOR IN KITCHEN 3) MICROWAVE OVENS AT COOKLINE 4) EXTERIOR SURFACE OF BASEMENT CHEST FREEZER ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    NO SANITIZING SOLUTION FOR WIPING CLOTH STORAGE: 1) BASEMENT PREP AREA 2) WAIT STATION
    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
 12/11/2012Routine
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Locations:
    Facility
    Problems:
    Improperly washed hands
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water and soap.
    Comment:
    IMPROPER HANDWASHING DUE TO INADEQUATE HANDWASHING SUPPLIES AT MAJORITY OF HANDSINKS INSIDE THE FACILITY. DISH WASHER CANNOT WASH HIS HANDS PROPERLY IN BETWEEN LOADING SOILED DISHWARE/UTENSILS AND UNLOADING CLEAN DISHWARE/UTENSILS.,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) MEAT/RICE MIXTURE AT 65F - AMBIENT AIR TEMPERATURE 65F INSIDE 2DOOR REACH-IN COOLER NEAR STOVE 2) TOMATOES AT 57F, FETA CHEESE AT 60F AT COOKLINE SALAD PREP STATION COOLER 3) RAW CHICKEN AT 49F INSIDE 3-DOOR PREP STATION COOLER AT COOKLINE , ,
    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: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    dish machine(s) Kitchen Area
    Problems:
    Not immersed in For at least 7 seconds
    Corrections:
    Submerse for at least 7 seconds.
    Comment:
    EMPTY SANITIZER CONTAINER REPLACED.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Front counter 3 door cooler
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    DESSERTS (RICE PUDDING, ETC) NOT PROVIDED WITH A CONSUME BY DATE INSIDE FRONT COUNTER 3-DOOR COOLER.,
    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: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) BACKFLOW PREVENTER LEAKING AT BASEMENT MOP SINK FAUCET 2) NO WATER SUPPLY TO HANDSINK AT DISH MACHINE IN KITCHEN 3) UPSTAIRS MOP SINK CLOGGED AND HEAVILY SOILED ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARD INSIDE BASEMENT WALK-IN COOLER 2) DEFROST CHEST FREEZER AT JUICE BAR 3) REACH-IN COOLER AT JUICE BAR 4) INTERIOR AND EXTERIOR SURFACES OF BOTH MICROWAVE OVENS AT COOKLINE 5) TOP SURFACE OF DISHWASHING MACHINE ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    filters above the stove
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning receptacles
    Items:
    Refuse container(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    5-501.116 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPEMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under # 5-402.13. (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) FLOORING HEAVILY SOILED IN KICTHEN AT COOKLINE, DISH WASHING AREA AND BAKE AREA 2) FLOOR SOILED IN BASEMENT WALK-IN COOLER 3) BASEMENT FLOOR WET AND MUDDY OUTSIDE THE WALK-IN COOLER,
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    Facility
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    CHLORINE TEST STRIPS NOT USED TO TEST CHEMICAL AT DISHWASHING MACHINE AND INSIDE WIPING CLOTH CONTAINERS. SANITIZER EXCEEDS 50-100PPM IN BASEMENT SANITIZING SOLUTION. USE TEST STRIPS.,
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) COOKLINE SALAD PREP COOLER 2) 2-DOOR REACH-IN COOLER NEAR STOVE 3) 3-DOOR REACH-IN COOLER AT FRONT COUNTER ,
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINKS: 1) AT DISH MACHINEIN KITCHEN 2) AT 3-COMPARTMENT SINK IN KITCHEN 3) AT WAIT STATION 4) AT JUICE BAR 5) AT BASEMENT EMPLOYEE RESTROOM ,
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) AT DISH MACHINE IN KITCHEN 2) AT 3-COMPARTMENT SINK IN KITCHEN 3) AT WAIT STATION 4) AT JUICE BAR 5) AT BASEMENT EMPLOYEE RESTROOM,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELDS IN KITCHEN AND BASEMENT.
    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
  • Lighting, Intensity
    Items:
    Lighting intensity
    Locations:
    basement Walk-in cooler
    Problems:
    Less than 1 inch
    Corrections:
    provide
    Comment:
    NO LIGHT IN BASEMENT WALK-IN COOLER.
    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
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    PHYSICAL FACILITIES IN POOR REPAIR: 1) BASEMENT CEILING LEAKING NEAR WALK-IN COOLER 2) ICE MACHINE DRAINING ACROSS TO OPPOSITE SIDE OF BASEMENT FLOOR TO WALK-IN COOLER FLOOR DRAIN - RELOCATE MACHINE TO PROPERLY DRAIN INTO A FLOOR DRAIN WITH AN ADEQUATE AIR GAP 3) MISSING FLOOR TILES IN FRONT OF DISH MACHINE IN KITCHEN 4) DAMAGED/ MISSING CEILING TILES IN BASEMENT
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Locations:
    basement storage area
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    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
  • Toilet Tissue, Availability
    Items:
    Toilet paper
    Locations:
    basement employee restroom(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
  • Wet cleaning
    Items:
    Washing agent(s)
    Locations:
    dish machine(s) Kitchen Area
    Problems:
    Not utilized
    Corrections:
    Utilize cleaning agents as specified above.
    Comment:
    NO SOAP AT DISHWASHING MACHINE IN KITCHEN., EMPTY CONTAINER REPLACED.
    General violation description:
    4-603.14 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    NO SANITIZING SOLUTION FOR WIPING CLOTH STORAGE: 1) COOKLINE 2) WAIT STATION 3) JUICE BAR ,
    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
 06/05/2012Routine

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