- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- OBSERVED VENTILATION SPACERS INSIDE HAND WASH SINK. PERSON-IN-CHARGE(PIC) REMOVED SPACERS AND PLACED THEM IN DISH WASHER TO BE WASHED. 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)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows walls to be soiled
- Corrections:
- Store in manner that prevents walls from becoming soiled.
- Comment:
- OBSERVED WET MOP LEANING AGAINST THE WALLS OF MOP SINK. AFTER USE, MOPS SHALL BE HUNG TO AIR DRY OVER MOP DRAIN. PIC PLACED MOP IN HOLDER TO ALLOW PROPER AIR DRYING. CORRECTED.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
|
01/14/2015 | Routine |
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- OBSERVED PURSES STORED IN AND NEXT TO SINGLE SERVE CONTAINERS AND GLASS CONTAINERS. STORE ITEMS IN A DESIGNATED AREA.
- 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.
|
07/17/2014 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED 2 PANS OF SAUSAGE AT 61F AND 80F, RESPECTIVELY, COVERED WITH PLASTIC. FOOD EMPLOYEE PLACED FOOD IN WALK IN ONE HOUR PRIOR. , CORRECTED BY REHEATING THE SAUSAGES TO 165F. RETRAINED THE FOOD EMPLOYEE ON COOLING PROCEDURE.
- 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)
- Locations:
- slicer
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SLICER THAT WAS UNCLEAN. , CORRECTED. SLICER CLEANED TO SIGHT AND TOUCH.
- 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: Packaged and Unpackaged Food -
- Comment:
- RAW SHELLED EGGS WERE OBSERVED IN THE REACH IN PREP COOLER ON THE BOTTOM, ON TOP OF COOKED RICE., CORRECTED BY MOVING RAW SHELLED EGGS TO THE BOTTOM OF THE SHELF AND THE RICE TO TOP.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- 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.
- Storing Refuse, Recyclables, a
- Items:
- Refuse/returnables/recyclables
- Problems:
- Allows for entry of insects, rodents, or other animals
- Comment:
- OBSERVED DEBRIS AROUND DUMPSTER. MAKE SURE AREA AROUND DUMPSTER IS CLEAR OF ALL DEBRIS.
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
|
01/24/2014 | Routine |
- Critical: Gloves, Use Limitation
- Comment:
- EMPLOYEES WERE INSTRUCTED BY PERSON-IN-CHARGE NOT TO WIPE APRON WITH THEIR GLOVED HANDS. CORRECTED.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Hot Water and Chemical
- Comment:
- DISH WASH MACHINE HEATS THE SURFACE OF PLATES AND DISHWARE TO 160F. HEAT TESTING STRIP WAS USED TO VERIFY TEMPERATURES. CORRECTED.
- 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
- Light Bulbs, Protective Shield
- Comment:
- A SHIELD WAS PLACED OVER THE LIGHT LOCATED UNDERNEATH THE HOOD IN REAR AREA OF THE KITCHEN. VIOLATION IS CORRECTED.
- 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
|
07/16/2013 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED COOKED CHICKEN BREAST COOLING AT ROOM TEMPERATURE IN SHALLOW PANS WITHIN A 2 HOUR TIME PERIOD. POTENTIALLY HAZARDOUS(PHF) NEEDS TO BE COOLED TO 41F WITHIN 4 HOURS AFTER 2 HOUR PERIOD. PLACE PHF INSIDE COOLER BEYOND 2HR. PERIOD AND ONCE IT REACHES 70F. CHICKEN BREASTS WERE PLACED IN COOLER AT 70F. CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- FOOD EMPLOYEES WERE SEEN WIPING HANDS ON THEIR CLOTHES WITH THEIR GLOVES ON AND THEN PROCEEDING TO WEAR THEN WHILE PREPPING ACTIVITIES. GLOVES SHALL BE USED FOR ONLY ONE TASK AND MUST BE DISCARDED WHEN SOILED OR DAMAGED. REMOVE SOIL GLOVES IMMEDIATELY. VIOLATION CORRECTION WILL BE VERIFIED WITHIN 10 DAYS. ,
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH WASH MACHINE DID NOT REACH 160F AT THE PLATE ACCORDING TO THE HEAT TESTING STRIP. HOT WATER USED ON DISH MACHINE SHALL ACHIEVE 160F AS MEASURED BY AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. FIX OR REPAIR DISH MACHINE FOR PROPER TEMPERATURES ON UTENSILS AND WASH WARE. WILL VERIFY CORRECTIONS WITHIN 10 DAYS. REPAIRMAN WILL BE WORKING ON MACHINE THIS AFTERNOON.,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- COOK WAS SEEN PUTTING ON GLOVES WITHOUT WASHING HIS HANDS WHICH HAS FOOD RESIDUE ON IT. EMPLOYEES SHALL WAS THEIR HANDS BEFORE DONNING GLOVES FOR WORKING WITH FOOD. COOK WAS TOLD TO WASH HANDS BEFORE PUTTING ON GLOVES AND COMPLIED DURING INSPECTION. VIOLATION CORRECTED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE LIGHT FIXTURE UNDER THE HOOD IN BACK KITCHEN AREA DID NOT HAVE A PROTECTIVE SHIELD. LIGHT BULBS SHALL BE SHIELDED,COATED, OR SHATTER PROOF WHEN IN AREAS WHERE THERE IS EXPOSED FOOD, CLEAN EQUIPMENT, UTENSILS AND LINENS. PROVIDE SHIELD. WILL VERIFY AT NEXT INSPECTION.,
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS WERE INSIDE CHLORINE SANITIZING SOLUTION WHICH WAS ONLY 10PPM. WIPING CLOTHS SHOULD BE HELD AT 100PPM IN A CHEMICAL SANITIZING SOLUTION. OWNER CORRECTED BY ADDING ENOUGH CHLORINE TO REACH 100PPM.
- 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
|
07/11/2013 | Routine |
| No violation noted during this evaluation. | 01/28/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Locations:
- Grill line reach-in freezer(s)
- Problems:
- Used as food-contact surface, Used as food-contact surface
- Comment:
- Defrost the highly iced over reach in freezer so that this unit is able to circulate cold air within the freezer cavity. Also, less ice that accumulates overhead within this unit minimizes the chance of accidental food contaminations.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen food prep area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of the toaster oven located over and adjacent to the food prep sink. Simply wash and sanitize the exterior surfaces of this toaster oven as often as necessary to maintain in a clean condition.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen Air Diffusers
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep much cleaner the overhead air diffuser(s) located within kitchen areas. See the air diffuser located directly over the ice machine. Simply wash often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially exposed.
- 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 a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Grill line Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue parking carts or other obstructions in front of the Grill Line hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
06/21/2012 | Routine Inspection |
- 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:
- Keep all food items held in longer term cold storage properly covered to help protect from any accidental overhead contaminations as well as to help 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
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- kitchen grill
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Close up the large gap between the baffle filters located above the hot dog grill. Keep a tight fit between filters so that the ventilation system can properly and efficiently capture all smokes and greases.
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen dry storage room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly elevating boxes of single service type dry goods a minimum 6" off the kitchen floor(s) to reduce the likelihood of accidental contamination while cleaning / mopping floors.;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Front Counter
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Keep all hand wash sinks free of any items within the bowl area to help encourage frequent and proper easy access to comply with hand wash activities.
- 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)
|
12/14/2011 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filters located in the ventilation hood canopy over the hot dog grill. As these filters become visibly dirty, they must be cleaned to minimize chance of accidental food contamination.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen Air Diffusers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner and free of grease / dust accumulations the overhead air diffusers located throughout the kitchen. Simply wash each diffuser when the absolute least amount of food preparation is being conducted preferable during times that the establishment is closed for business.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue using simple bowls / cups as bulk product scoops. Begin using proper Food Grade scoops WITH HANDLES keeping the handles extended out of various food products. This will reduce likelihood of inadvertent food contamination resulting from dirty handles coming in contact with bulk food items.
- 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
- Warewashing Sinks, Use Limitat
- Locations:
- Dish wash area 3-compartment sink
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep clean and free of any old food accumulations the 'sanitize' compartment of the three compartment sink. This compartment is to remain clean and sanitized to provide the final sanitize step in the manual dishwash procedure.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
|
06/22/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE FOLLOWING FOOD-CONTACT SURFACES OF EQUIPMENT/UTENSILS OBSERVED SOILED: -VEGETABLE PEEL STORED IN THE KNIFE RACK -2 PAIR OF CULINARY SCISSORS STORED IN THE KNIFE RACK -WAFFLE IRON -CAN OPENER BLADE -DELI SLICER BLADE FOOD CONTACT SURFACES OF EQUIPMENT/UTENSILS MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED ITEMS NOW AND KEEP CLEAN. CORRECTED DURING INSPECTION BY CLEANING ALL NOTED ITEMS.
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- -OBSERVED AN EMPLOYEE BEVERAGE STORED IN AN UNCOVERED CUP STORED ON THE SHELF ABOVE THE PREP TABLE IN THE KITCHEN -OBSERVED AN EMPLOYEE DRINKING FROM AN UNCOVERED BEVERAGE CUP IN THE KITCHEN. EMPLOYEES BEVERAGE CUPS MUST BE STORED IN COVERED CONTAINERS. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS WHEN IN FOOD PREP AREAS. PROVIDE LIDS FOR EMPLOYEE BEVERAGES AND ENFORCE THE USE OF LIDS IN FOOD PREP AREAS. CORRECTED DURING INSPECTION BY DISCARDING THE UNCOVERED BEVERAGE CUPS. EMPLOYEES INSTRUCTED TO PUT LIDS ON ALL BEVERAGE CUPS BY THE PERSON IN CHARGE.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED BOWLS USED AS SCOOPS FOR SEVERAL FOOD ITEMS, SUCH AS
- General violation description:
- 3-304.12 - GYRO SAUCE, COOKED RICE, AND FLOUR, AND STORED IN THE FOOD BETWEEN USES. SCOOPS FOR FOOD MUST HAVE A HANDLE AND MUST BE STORED WITH THE HANDLE EXTENDING OUT OF THE FOOD TO PREVENT HAND CONTACT WITH THE FOOD. PROVIDE SCOOPS WITH HANDLES AND STORE PROPERLY FOR THE NOTED FOODS.
|
12/13/2010 | Routine Inspection |
- Critical: Cooling
- Comment:
- AT ABOUT 9:45 A.M. IN THE WALK IN COOLER, THE FOLLOWING TEMPERATURES IN DEGREES F, WERE OBSERVED: CONTAINER OF CHICKEN NOODLE SOUP: 41, CHICKEN NOODLE SOUP, CONTAINER 2: 41, BEAN SOUP: 40. THE OPERATOR STATES THE COOLING OF THE CHICKEN SOUPS BEGAN YESTERDAY AT ABOUT NOON. THE CONTAINERS WERE OBSERVED UNCOVERED. THE OPERATOR STATES THE COOLING METHOD CONSISTED OF USING ICE BATHS IN CONJUNCTION WITH THE WALK IN COOLER AND THAT THE TIME AND TEMPERATURE OF THE PROCESS WERE MONITORED. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Comment:
- THE OPERATOR INFORMED THE INSPECTOR THAT THE HOSTESS PREP COOLER NEEDS A COIL REPLACEMENT. THE OPERATOR STATES THAT IN THE INTERIM, FOODS FROM THAT COOLER ARE NOW BEING HELD IN TWO OF THE GLASS DOOR REACH IN COOLERS. WHEN OBSERVED, NO FOODS WERE FOUND IN THE HOSTESS COOLER AND THE UNIT APPEARED TO BE SHUT OFF. SAMPLES OF MILK IN THE GLASS DOOR COOLERS WERE FOUND AT 40 AND 42 DEGREES F. THE OPERATOR ENSURED THAT NO FOOD WILL BE RETURNED TO THE HOSTESS PREP COOLER UNTIL REPAIRS HAVE BEEN COMPLETED. THE VIOLATION IS NOW CONSIDERED 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)
|
07/30/2010 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 140 degrees f to 70 degrees f for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- AT ABOUT 10:30 A.M. IN THE WALK IN COOLER, 3 COVERED PLASTIC CONTAINERS OF LEMON RICE SOUP WERE FOUND AT 52, 54, AND 52 DEGREES F. THE OPERATOR STATES THE SOUP WAS COOKED YESTERDAY AT ABOUT 9:00 P.M. AND COOLED BY USE OF AN ICE BATH. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE COOLED FROM 135-70 DEGREES F WITHIN 2 HOURS AND FROM 70 - 41 DEGREES F WITHIN 4 HOURS FOR A MAXIMUM COOLING TIME OF 6 HOURS. THE OPERATOR WAS TOLD TO DISCARD THE SOUP FOR FOOD SAFETY. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: WHEN COOLING SOUPS, CONSIDER USING ICE PADDLES IN COMBINATION WITH ICE BATHS. IF POSSIBLE COOL THE SOUPS IN METAL CONTAINERS INSTEAD OF PLASTIC BUCKETS. WHEN USING ICE PADDLES AVOID PLACING THEM IN FOODS RECENTLY OFF THE STOVE, AS THE EXTREME HEAT CAN RAPIDLY MELT THE ICE WITHIN THE PADDLE. IF THE REMAINDER OF THE COOLING PROCESS WILL BE CONDUCTED IN THE WALK IN COOLER, CONSIDER LEAVING THE ICE PADDLE IN THE SOUP AFTER PLACING IT IN THE IN COOLER. WHEN USING ICE BATH, ENSURE THE ICE IS PACKED AROUND THE SIDES OF THE CONTAINER AND TO THE LEVEL OF THE SOUP. IF POSSIBLE, CONSIDER PREPARING THE SOUPS EARLIER IN THE DAY TO ENSURE THE ENTIRE COOLING PROCESS CAN BE MONITORED WHILE STAFF ARE PRESENT. REFER TO SECTIONS 3-501.14 AND 15 OF THE 2005 FOOD CODE AND TO THE HANDOUT PROVIDE FOR FURTHER INFORMATION. ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:58 A.M., SAMPLES OF GALLON CONTAINERS OF CHOCOLATE AND PLAIN MILK IN THE HOSTESS PREP COOLER WERE FOUND AT 48 AND 47 DEGREES F. THE COOLER HANGING THERMOMETERS GAVE READINGS BETWEEN ABOUT 48 - 52 DEGREES F. THE OPERATOR STATES THE MILK HAD BEEN TRANSFERRED HERE FROM THE GLASS DOOR COOLER BETWEEN 8-9 A.M. THIS MORNING. SOUR CREAM IN THE GLASS DOOR COOLER WAS FOUND AT ABOUT 43 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE KEPT AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER ADJUSTING THE THERMOSTAT SETTING ON THIS COOLER TO A LOWER TEMPERATURE. ,
- 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)
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06/30/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE ENDS OF THE TWO COPPER DRAIN LINES AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY ELEVATING THE LINES AND WELDING THEM TOGETHER WITH A SECTION OF COPPER PIPE, SUCH THAT A SPACE OF ABOUT 1 INCH WAS PRESENT BETWEEN THE ENDS OF THE LINES AND THE FLOOR DRAIN. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
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12/18/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Leo's Coney Island, 23233 Outer Drive, Allen Park, MI 48101 »