- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen walk-in freezer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Debris on floor of walk in freezer. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food residue on NON food contact surfaces of slicer. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- kitchen
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Coving missing along back wall of kitchen (under 2 compartment sink). Replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/11/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- CORRECTED. THE GNAT POPULATION HAS BEEN GREATLY REDUCED IN THE DRY STORAGE ROOM AND NEAR THE POTATO RACKS. ECO LAB PEST CONTROL SERVICES THE FACILITY. CLEANING OF FLOOR DRAINS AND POTATO RACKS HAS BEEN COMPLETED. CONTINUE MONITORING AND TREATING FOR PESTS AS NEEDED.
- 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
|
09/05/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY GNATS (DRAIN FLIES) OBSERVED IN THE DRY STORAGE ROOM AND THE KITCHEN NEAR THE POTATO RACKS. THE PRESENCE OF PESTS IN THE FACILITY MUST BE CONTROLLED. CONTACT THE PEST CONTROL OPERATOR. ERADICATE THE DRAIN FLY POPULATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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
|
08/19/2014 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- COOK OBSERVED ASSEMBLING SALAD WITH BARE HANDS. BARE HAND CONTACT MUST BE PREVENTED WITH ALL READY-TO-EAT FOODS BY USING GLOVES, TONGS, OR OTHER UTENSILS. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE EMPLOYEE. THE SALAD WAS DISCARDED AND REMADE AFTER HANDS WERE WASHED AND GLOVES PUT ON. THIS IS THE STANDARD OPERATING PROCEDURE FOR HANDLING READY-TO-EAT FOODS IN THIS FACILITY.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- FLOOR TILE GROUT IN KITCHEN, ESPECIALLY THE WARE WASHING AREA, OBSERVED WORN LEAVING GROOVES WHERE WATER/FOOD DEBRIS MAY ACCUMULATE. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LEAK OBSERVED AT THE DRAIN LINE FROM THE SINK IN THE WARE WASHING AREA. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/25/2014 | Routine |
- 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:
- WAIT STAFF EMPLOYEES DID NOT WASH THEIR HANDS BEFORE HANDLING CLEAN PLATES AND FOOD AFTER HANDLING SOILED WARES. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION AND AT EACH TASK CHANGE. TRAIN WAIT STAFF EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. ENSURE THAT EMPLOYEES WASH HANDS AFTER HANDLING SOILED WARES. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH MANAGER AND EMPLOYEES. EMPLOYEES INSTRUCTED TO WASH HANDS AND OBSERVED DOING SO. ONGOING TRAINING WILL BE PROVIDED BY MANAGEMENT. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- 1-DOOR DELFIELD COOLER OBSERVED WITH AMBIENT AIR TEMPERATURE OF 48F. POTENTIALLY HAZARDOUS FOODS HAD BEEN REMOVED FROM THE COOLER. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. REPAIR COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT IS HOLDING PROPER TEMPERATURE.
- 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.
|
08/28/2013 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- COOK LINE EMPLOYEE STATES THAT THERE IS NO TIME FRAME FOR THE COOK LINE UTENSILS SUCH AS KNIVES, TONGS, SPATULAS, ETC TO BE CLEANED THROUGHOUT THE DAY. IN-USE UTENSILS MUST BE WASHED, RINSED, AND SANITIZED AT LEAST ONCE EVERY FOUR HOURS WHEN USED CONTINUOUSLY THROUGHOUT THE DAY. TRAIN STAFF ON UTENSIL CLEANING REQUIREMENTS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE MANAGER WHO STATES THAT UTENSILS ARE SUPPOSED TO BE CLEANED AT LEAST EVERY 2 HOURS PER CORPORATE STANDARDS AND THIS PRACTICE WILL BE ENFORCED. UTENSILS WERE SWITCHED OUT WITH CLEAN UTENSILS DURING INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS IN THE DISPENSER ON THE COOK LINE, THE DISPENSER IN THE MEAT CUTTING ROOM, AND THE DISPENSER AT THE BEVERAGE 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1. IN THE COOK LINE MEAT DISPLAY COOLER OBSERVED STEAKS TO BE HELD AT 45-50 DEGREES F. AIR TEMPERATURE IN THE UNIT OBSERVED AT 60F IN A DEFROST CYCLE. COLD FOOD MUST BE HELD AT 41F OR BELOW. MOVE MEAT TO ANOTHER COOLER THAT IS HOLDING PROPER TEMPERATURE. ADJUST COOLER SO THAT THE DEFROST CYCLE IS OVERNIGHT AND NOT IN THE MIDDLE OF THE DAY WHEN FOOD IS STORED IN THE COOLER. CORRECTED AT TIME OF INSPECTION BY MOVING THE MEAT TO THE MEAT WALK-IN COOLER AT PROPER TEMPERATURE., 2. IN THE EXPO LINE OPEN-TOP PREP COOLER OBSERVED THE FOLLOWING FOODS HELD AT UNSAFE TEMPERATURES: -CORN DOGS AT 50F -PORTIONED POTATO SKINS AT 50F -TARTAR SAUCE AT 47F -MARINARA SAUCE AT 48F THE NOTED ITEMS APPEAR TO BE OVER-FILLED AND IN PLASTIC PANS. OTHER ITEMS IN THE COOLER ARE HOLDING AT 41F OR BELOW. COLD FOOD ITEMS MUST BE HELD AT 41F OR BELOW. DO NOT OVERFILL ITEMS. USE METAL PANS TO KEEP FOODS COLDER. CORRECTED DURING INSPECTION BY MOVING ITEMS TO THE WALK-IN COOLER AND THEN BRINGING OUT SMALLER PORTIONS IN METAL PANS TO HOLD AT PROPER TEMPERATURE IN THE OPEN-TOP COOLER., PLEASE COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. ONGOING NON-COMPLIANCE WILL RESULT IN ENFORCEMENT ACTION.
- 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: 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:
- OBSERVED EMPLOYEES CHANGING GLOVES WHEN CHANGING TASKS BUT NOT WASHING HANDS AT GLOVE CHANGE. EMPLOYEES MUST WASH HANDS EACH TIME GLOVES ARE CHANGED TO PREVENT POSSIBLE CROSS-CONTAMINATION. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE MANAGER AND STAFF MEMBERS. HANDS WERE WASHED AS REQUIRED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- GENERAL AND DETAIL CLEANING IS NEEDED THROUGHOUT THE KITCHEN ESPECIALLY ALONG WALLS AND FLOORS ON THE COOK LINE WHERE FOOD DEBRIS/GREASE IS ACCUMULATED. CLEAN THE CEILING VENTS ON THE COOK LINE WHERE BLACK GREASY DEBRIS IS ACCUMULATED.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- POST SIGNS AT ALL HAND WASH SINKS TO DESIGNATE THE SINK AS A HAND WASH SINK AND TO REMIND EMPLOYEES TO WASH HANDS.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED MISSING FLOOR TILES ON THE EXPO LINE, CRACKED FLOOR TILE NEAR THE MOP SINK, MISSING FLOOR TILE IN THE WALK-IN FREEZER, WATER ACCUMULATION BENEATH THE BEER WALK-IN COOLER DOOR THRESHOLD. REPLACE ANY MISSING OR DAMAGED FLOOR TILES TO PREVENT THE ACCUMULATION OF WATER AND FOOD DEBRIS. KEEP THE PHYSICAL FACILITY IN GOOD REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS IN ALL COOK LINE CHEST COOLERS TO MONITOR AMBIENT AIR TEMPERATURES.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto Equipment
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- 1. REPLACE THE MISSING DRIP TRAY AT THE MAIN VENTILATION HOOD 2. REPLACE THE MISSING FILTERS AND/OR SPACERS AT THE EXPO LINE VENTILATION HOOD
- 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.
|
02/18/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- BLEU CHEESE DRESSING TESTED 41 F AND LOWER
- 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)
|
09/05/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COFFEE CREAMERS TESTED 55 F DRESSINGS TESTED 48 F AT THE WAITSTATION RETARDER JUST INSIDE THE KITCHEN ENTRANCE PLEASE DIAL DOWN OR HAVE SERVICED IF NECESSARY TO MAINTAIN 41 F OR LOWER,
- 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)
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- MEAT ROOM KNIFE RACK(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- KNIFE RACK SLATS RUSTY PLEASE KEEP CLEAN
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cooler(s) GASKET(S)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- GASKET OF THE DELFIELD REACH IN COOLER ON WEST END OF PREP LINE HAS BECOME SPLIT AND FRAYED PLEASE REPAIR OR REPLACE
- 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.
|
08/24/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- MEAT ROOM KNIFE RACK(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- METAL BARS OF MAGNETIC KNIFE RACK IN THE MEAT ROOM ARE RUSTY PLEASE SCRUB CLEAN THEN SANITIZE TODAY, THEN REGULARLY AS NEEDED, PERSONNEL CORRECTED TODAY BY CLEANING/SANITIZING
- 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: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FOUR BOARDS TOTAL HAVE BECOME DEEPLY SCRATCHED TWO ON BOTH SIDES, TWO ON SIDE BEING USED TODAY PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE AND FLIP OVER TO THE OTHER SIDE AS APPROPRIATE, PERSONNEL USED A SMALL HAND PLANE AND BEGAN "SHAVING" THE SCRATCHED SURFACES OFF THE BOARDS PLEASE GET ENTIRELY SMOOTH AND CLEAN/SANITIZE BEFORE PUTTING BACK INTO SERVICE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- RINSE WAS BELOW 160 F THREE TRIALS IT WAS DISCOVERED THAT MAIN BREAKER WAS OFF SINCE PILOT LIGHT OF BOOSTER HEATER IS NOT VISIBLE DURING USE, PLEASE ROUTINELY TEST WITH THERMO LABELS (OR WATER PROOF THERMOMETER) AND MONITOR THE GAUGE AS WELL PLEASE FAX COMPLETED RISK CONTROL PLAN TO WCHD AT 734 727 7165 C/O MIKE MYERS OR MAUREEN FRANKLIN, RETESTED AT OVER 160 F AFTER REFILLING AND TURNING ON BREAKER
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- MEAT ROOM SHELF(VES)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- WIRE FROM RADIO, RADIO, AND A TOOL BOX STORED ON SHELF ABOVE STEALKS PLEASE KEEP ALL PERSONAL ITEMS BELOW ALL FOODS
- 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
|
03/01/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/12/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW BEEF STEAKS IN THE DISPLAY COOLER OBSERVED AT 45-46F. COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 55F. TEMPERATURE LOGS DO INDICATE THAT STEAKS WERE HELD BELOW 41F AT 11AM. THE PERSON IN CHARGE STATES THAT THE COOLER IS CURRENTLY ON A DEFROST CYCLE. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. REMOVE STEAKS FROM THE DISPLAY COOLER AND PLACE IN A COOLER THAT IS HOLDING PROPER TEMPERATURE. DO NOT RETURN STEAKS TO THE DISPLAY COOLER UNTIL IT IS HOLDING PROPER TEMPERATURE CONSISTENTLY THROUGHOUT THE DAY. CORRECTED DURING INSPECTION BY MOVING THE STEAKS TO THE MEAT WALK IN COOLER WHERE THE AMBIENT AIR TEMPERATURE IS 38F.
- 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
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE OF THE MEAT DISPLAY COOLER OBSERVED AT 55F. THE PERSON IN CHARGE STATES THAT THE UNIT IS ON A DEFROST CYCLE. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41 F OR BELOW. SERVICE COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT IS CAPABLE OF HOLDING THE FOOD AT 41F OR BELOW CONSISTENTLY THROUGHOUT THE DAY.
- 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.
|
03/04/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- Grill line HOT HOLDER
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- HOT HOLDER WITH GREASE BUILD-UP PLEASE CLEAN THOROUGHLY AND THEN PUT INTO ROUTINE SCHEDULE TO PRECLUDE CONTAMINATION HAZARD RISK AND A CHRONIC VIOLATION
- 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
|
09/22/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- {MARY ROSE GOODWIN IS ENROLLED THRU LOGAN'S SHE WILL E-MAIL MYERS COPY OF REGISTRATION TO GAIN COMPLIANCE} 3-501.16 DICED TOMATOES WILL CONTIUNUE STORAGE ON NORTH SIDE, HOT PLATE WILL STAY ON SO THIS NEGATES THE PREVIOUS METHOD OF CONTROL ON THE APPROVED RCP SOLUTION IS NOW TO KEEP DISPOSABLE BAGS OF ICE ON TOMATOES AND CONCOMINANT NEW VERBIAGE IS ENCLOSED
- 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)
|
03/18/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED TOMATOES AND SHREDDED CHEESE TESTED 41 - 43 F THERE WAS A HIGH HEAT SOURCE IMMEDIATELY ADJACENT TO THE WEST THAT MAY HAVE BEEN AFFECTING THE TEMPERATURES RISK CONTROL PLAN WAS APPROVED AND PIC ALSO DIALED DOWN THE THERMOSTAT AND TURNED OFF THE HEAT SOURCE,
- 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)
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- Grill line HOT HOLDER
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- ONE OF TWO HOT HOLDER LAMPS HOUSINGS SOILED PLEASE CLEAN THOROUGHLY
- 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
|
03/09/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen cutting board(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- ONE OF SEVERAL CUTTING BOARDS SEVERELY SCRATCHED PLEASE MONITOR CONDITION OF ALL AND SAND/PLANE DOWN OR REPLACE WHEN NECESSARY, MANAGER DISCARDED THE BOARD
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- Grill line HOT HOLDER
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- SURFACES ON HOT HOLDERS GREASY AND HAVE BUILT-UP SOIL PLEASE THOROUGHLY CLEAN AND MONITOR AND ADD TO REGULAR SCHEDULE
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- WHITE TUB OF DICED TOMATOES WERE CUT WITHIN THIRTY MINUTES TESTED 50 F...IT WAS AGREED THAT ANOTHER METHOD WOULD BE USED TO COOL BEFORE PLACEMENT AT "SALAD" COOLER
- 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
|
09/04/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Logans Roadhouse, 13305 Eureka, Southgate, MI 48195 »