- Critical: Consumption of Animal Foods th
- Comment:
- Menu advisory received Via Email on 06/05/2015. Correct statement is on bottom of menu. Corrected
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
06/05/2015 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Comment:
- Observed stab 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
- Comment:
- Observed paper towels at all hand sinks. 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: Potentially Hazardous Food (Ti
- Comment:
- Observed sour cream and pepperoni at 38 degrees held in coolers. Corrected
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Comment:
- Observed gloves used for ready to eat foods.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Observed no outdated foods and proper date marking. Corrected
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
04/29/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ,
- 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 disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ,
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ,
- 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: 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:
- ,
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- ,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
03/09/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- Observed no drain flies. 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: Manual and Mechanical Warewash
- Comment:
- Observed 12.5 iodine on glasses at bar glass machine. 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed hamburger at 41 degrees in drawer cooler. Corrected
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Comment:
- Observed gloves used for ready to eat foods. Corrected
- 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
- Effectiveness
- Comment:
- Observed all employees preparing food to be wearing a hat. Corrected
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
10/14/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed a few gnats/drain flies in establishment by bar wait stand area. Establishment must be free of pests. Eliminate all drain flies. Clean all floor drains. Correct immediately,
- 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: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed 0 ppm iodine at bar glass machine. Bottle was empty under machine. For proper sanitation 12.5- 25ppm iodine must be present on utensils. Test with strips often and monitor level in bottle under machine. Correct immediately,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed hamburger meat in one drawer of 4 drawer line reach in cooler at 46 degrees due to torn gasket causing drawer to stay ajar. Fix or replace gasket. Potentially hazardous food must be held at or below 41 degrees at all times. Correct immediately,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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:
- Observed wait staff employee grabbing fries with hand and putting it on plate and also moving cooked steaks around in plate with fingers. Employees must use tongs, gloves, or deli tissue when handling ready to eat foods. Correct immediately,
- 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
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employee preparing and slicing food without a hat or hairn net on. All employees preparing food must wear a hat or hair net. Correct immediately,
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
09/29/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED RAW CHICKEN, RAW BEEF, LUNCH MEATS AND OTHER FOOD BELOW 41 DEGREES IN WALK IN COOLER. 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)
|
04/18/2014 | Follow-up |
- Critical: Characteristics
- Comment:
- OBSERVED NO HOME DEPORT BUCKETS USED FOR FOOD. CORRECTED
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Characteristics
- Comment:
- OBSERVED NO HOME DEPORT BUCKETS USED FOR FOOD. CORRECTED
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Food Temperature Measuring Dev
- Comment:
- OBSERVED CALIBRATED STAB THERMOMETERS. 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: Food Temperature Measuring Dev
- Comment:
- OBSERVED CALIBRATED STAB THERMOMETERS. 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
- Comment:
- OBSERVED PAPER TOWELS AT ALL HAND SINKS. 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: Hand Drying Provision
- Comment:
- OBSERVED PAPER TOWELS AT ALL HAND SINKS. 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
- Comment:
- OBSERVED 12.5 PPM IODINE ON GLASSES AT BAR GLASS MACHINE. 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
- Critical: Manual and Mechanical Warewash
- Comment:
- OBSERVED 12.5 PPM IODINE ON GLASSES AT BAR GLASS MACHINE. 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SOUPS, CUT TOMATOES, SAUCES, AND OTHER POTENTIALLY HAZARDOUS FOODS AT 45- 50 DEGREES IN WALK IN COOLER. DISCARD. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED CUT TOMATOES AND OTHER POTENTIALLY HAZARDOUS FOODS AT 38 DEGREES IN 2 DOOR TOP AND LOVER LEVEL SALAD PREP COOLER. CORRECTED
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SOUPS, CUT TOMATOES, SAUCES, AND OTHER POTENTIALLY HAZARDOUS FOODS AT 45- 50 DEGREES IN WALK IN COOLER. DISCARD. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED CUT TOMATOES AND OTHER POTENTIALLY HAZARDOUS FOODS AT 38 DEGREES IN 2 DOOR TOP AND LOVER LEVEL SALAD PREP COOLER. CORRECTED
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- OBSERVED CHLORINE TEST STRIPS. 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- OBSERVED CHLORINE TEST STRIPS. 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)
- Cleaning, Frequency and Restri
- Comment:
- OBSERVED CEILING VENTS AND CEILING CLEAN IN KITCHEN. CORRECTED
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency and Restri
- Comment:
- OBSERVED CEILING VENTS AND CEILING CLEAN IN KITCHEN. CORRECTED
- 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
- Comment:
- OBSERVED ALL SHELVES AND INSIDE OF 2 DOOR LINE PREP COOLER CLEAN. CORRECTED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED ALL SHELVES AND INSIDE OF 2 DOOR LINE PREP COOLER CLEAN. CORRECTED
- 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
- Comment:
- OBSERVED NO LEAK ON FLOOR IN KITCHEN. CORRECTED
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Comment:
- OBSERVED NO LEAK ON FLOOR IN KITCHEN. CORRECTED
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/11/2014 | Follow-up/crit added |
- Critical: Characteristics
- Items:
- Single-service/use articles
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED HOME DEPOT BUCKETS USED FOR SOUPS AND SAUCES. THERE ARE NOT DESIGNED FOR FOOD. DISCONTINUE USE FOR FOOD. CORRECT IMMEDIATELY,
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO STAB THERMOMETER TO MEASURE COLD TEMPERATURE OF THE TOP PREP COOLERS. PROVIDE A STAB THERMOMETER TO MEASURE COLD TEMPERATURES. CORRECT IMMEDIATELY,
- 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 disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO PAPER TOWELS IN MENS RESTROOM, AT HAND SINK ON COOK LINE, HAND SINK AT WAIT STAND AND HAND SINK BEHIND BAR. HAND SINKS MUST HAVE PAPER TOWELS AT ALL TIMES. PROVIDE PAPER TOWELS. KEEP ADEQUATE SUPPLY AT RESTAURANT AND GET MORE IF YOU RUN OUT. PAPER TOWELS MUST BE AT HAND SINKS AT ALL TIMES. CORRECT IMMEDIATELY,
- 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:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED 0 PPM IODINE ON GLASSES IN BAR GLASS MACHINE. SANITIZER BOTTLE WAS EMPTY. FOR PROPER SANITATION 12.5 - 25 PPM IODINE MUST BE PRESENT ON GLASSES. CORRECT IMMEDIATELY. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT TOMATOES, COLE SLAW AND CUT LETTUCE AT 45- 47 DEGREES IN 2 DOOR SALAD PREP COOLER. DISCARD. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED CHLORINE USED IN RAG BUCKET AT BAR. PROVIDE CHLORINE TEST STRIPS TO MEASURE SANITIZER LEVEL OF THE BUCKET AT THE BAR. CORRECT IMMEDIATELY,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DUSTY CEILING VENTS IN KITCHEN. OBSERVED BLACK RESIDUE ON WALL BEHIND DISHMACHINE. CLEAN THESE AREAS. PHYSICAL FACILITES MUST BE CLEAN. CORRECT IMMEDIATELY,
- 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)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED TOP SHELF ON COOK LINE AND BOTTOM LEVEL OF 2 DOOR LINE PREP COOLER WITH EXCESS FOOD DEBRIS ON IT. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CLEAN THESE AREAS. CORRECT IMMEDAITELY.,
- 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)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED WATER ON GROUND NEAR COOK LINE FLOWING FROM WALL AREA. OWNER STATES ITS FROM ROOF AND SIDE OF BUILDING SEEPING THROUGH. REPAIR COMPANY HAS BEEN CALLED. FIX LEAK. PHYSICAL FACILITIES MUST BE IN GOOD REPAIR. CORRECT IMMEDAITELY,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/24/2014 | Routine |
- Critical: Cooling
- Comment:
- OBSERVED SOUPS UNDER 41 DEGREES IN WALK IN COOLER. NO IMPROPER COOLING OBSERVED. 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: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED SLICER, CAN OPENER, KNIVES, AND UTENSILS IN BINS TO BE CLEAN. 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: Manual and Mechanical Warewash
- Comment:
- OBSERVED 12.5 PPM IODINE ON GLASSES AT BARE GLASS MACHINE. 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- OBSERVED PROPER DATE MARKING IN COOLERS. CORRECTED
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Comment:
- OBSERVED QUAT TEST STRIPS. 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)
- Cleaning, Frequency and Restri
- Comment:
- OBSERVED CEILING AND VENTS IN KITCHEN FREE OF DUST. CORRECTED
- 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.
- Good Repair and Proper Adjustm
- Comment:
- OBSERVED NO LEAK IN WALK IN COOLER. 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.
|
10/18/2013 | 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 TORTILLA SOUP IN 4 GALLON BUCKET MADE YESTERDAY AT 48F IN THE WALK IN COOLER. DISCARD. POTENTIALLY HAZARDOUS FOOD MUST BE COOLED FROM 135F TO 70F IN 2 HOURS AND FROM 70F TO 41F OR LESS IN 4 HOURS OR LESS. CORRECT IMMEDIATELY. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW-UP INSPECTION.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s) knives
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SLICER, CAN OPENER BLADE, KNIVES, AND UTENSILS IN UTENSIL HOLDERS ON SHELFS IN PREP AREA WITH EXCESS FOOD DEBRIS ON THEM. CLEAN AND MAINTAIN CLEAN THESE ITEMS. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY. FILL OUT RISK CONTROL PLAN.,
- 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: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED 0 PPM IODINE ON UTENSILS AT BAR GLASS MACHINE. SANITIZER BOTTLE UNDER MACHINE EMPTY. FOR PROPER SANITIZATION 12.5-25 PPM IODINE MUST BE PRESENT ON UTENSILS. MONITOR WITH TEST STRIPS AND KEEP SANITIZER BOTTLE STOCKED. CORRECT IMMEDIATELY.,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW FISH STORED BELOW RAW MEATS IN THE WALK IN COOLER. OBSERVED RAW BEEF STORED ABOVE SOUPS IN THE WALK IN COOLER. OBSERVED RAW CHICKEN STORED ABOVE RAW BEEF IN LINE 2 DOOR COOLER. STORE ALL RAW BEEF, RAW FISH AND RAW CHICKEN BELOW AND AWAY FROM READY TO EAT FOODS. STACK RAW FISH ABOVE RAW BEEF AND RAW BEEF ABOVE RAW CHICKEN. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY RELOCATING RAW ANIMAL PRODUCTS IN RIGHT ORDER BELOW READY TO EAT FOODS. CORRECTED.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED FOOD MARKED FOR OVER 7 DAYS IN COOLERS. USE 6 DAYS IN BETWEEN. EXAMPLE 09/24-09/30. ALL READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS MUST BE DATE MARKED WITH 7 DAY DATE MARKS. CORRECT IMMEDIATELY.,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO QUATERNARY AMMONIUM (QUAT) TEST STRIPS. PROVIDE AND USE QUAT TEST STRIPS TO TEST SANITIZER LEVEL OF WAIT STAND AREA SANITIZER SPRAY BOTTLES. CORRECT IMMEDIATELY.,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DUSTY CEILING AND VENTS IN KITCHEN AREAS. CLEAN EXCESS DUST FROM VENTS AND CEILING. PHYSICAL FACILITIES MUST BE CLEANED. CORRECT IMMEDIATELY.,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED CONDENSER LEAK IN WALK IN FREEZER. EXCESS ICE ON BOXES AND PACKAGED FOODS UNDER CONDENSER. FIX LEAK AND CLEAN UP EXCESS ICE ON FOOD BOXES AND SHELVES. EQUIPMENT MUST BE MAINTAINED. CORRECT IMMEDIATELY.,
- 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:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FOLLOWING NON FOOD CONTACT SURFACES WITH EXCESS FOOD DEBRIS ON THEM. SHELF (TOP) ON COOK LINE, BOTTOM OF 2 DOOR FREEZER, AND SHELVES IN PREP AREA ABOVE PREP TABLE/PREP SINK. CLEAN AND MAINTAIN CLEAN THESE ITEMS. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/25/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- EMPLOYEE WHO WAS DRINKING DIRECTLY FROM BOTTLE NOW HAS ONE WITH A STRAW IN IT THIS, OR A TO GO CUP WITH A LID AND STRAW, IS COMPLIANT
- 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
|
10/02/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Comment:
- ,
- 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
- 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
- Outer Openings, Protected
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Thawing
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
10/01/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- ALL FOUR DRAWERS WERE TESTED TODAY AND ALL PRODUCTS (SIGNATURE BURGER, CORNED BEEF, CHEESE, NOODLES) WERE 35 - 41 F,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
05/22/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Comment:
- BOARDS ARE NEW
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- BURGERS, CHEESE TESTED 43.1 - 44 F CORNED BEEF WAS 43 F NOODLES AND TORTILLA BREAD WERE IN THE LEFT AND RIGHT BOTTOMMOST DRAWERS RESPECTIVELY DIGITAL READOUT WAS 37 F PLEASE DO NOT STORE MEAT/CHEESE IN HERE UNTIL ABLE TO HOLD THEM 41 F OR LOWER (43 F ON WCHD DIGITAL THERMOMETER SINCE A PLUS MINUS TWO DEGREES FAHRENHEIT IS GRANTED) ***AN OFFICE CONSULTATION WILL BE SCHEDULED...DATE/TIME WILL BE PROVIDED VIA US MAIL***, LINE RETARDER HAS FOODS ALL ON RIGHT HAND SIDE AND THEY WERE TESTED 41 F TODAY, , , BURGERS, CHEESE TESTED 43.1 - 44 F CORNED BEEF WAS 43 F NOODLES AND TORTILLA BREAD WERE IN THE LEFT AND RIGHT BOTTOMOST DRAWERS RESPECTIVELY DIGITAL READOUT WAS 37 F PLEASE DO NOT STORE MEAT/CHEESE IN HERE UNTIL ABLE TO HOLD THEM 41 F OR LOWER (43 F ON WCHD DIGITAL THEMOMETER SINCE A PLUS MINUS TWO DEGREES FAHRENHEIT IS GRANTED) ***AN OFFICE CONSULTATION WILL BE SCHEDULED...DATE/TIME WILL BE PROVIDED VIA US MAIL***
- 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: Food Contact Surfaces and Uten
- Comment:
- BOARDS ARE NEW
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- BURGERS, CHEESE TESTED 43.1 - 44 F CORNED BEEF WAS 43 F NOODLES AND TORTILLA BREAD WERE IN THE LEFT AND RIGHT BOTTOMOST DRAWERS RESPECTIVELY DIGITAL READOUT WAS 37 F PLEASE DO NOT STORE MEAT/CHEESE IN HERE UNTIL ABLE TO HOLD THEM 41 F OR LOWER (43 F ON WCHD DIGITAL THEMOMETER SINCE A PLUS MINUS TWO DEGREES FAHRENHEIT IS GRANTED) ***AN OFFICE CONSULTATION WILL BE SCHEDULED...DATE/TIME WILL BE PROVIDED VIA US MAIL***, LINE RETARDER HAS FOODS ALL ON RIGHT HAND SIDE AND THEY WERE TESTED 41 F TODAY
- 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)
|
04/16/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- A AND C WERE ACTUALLY THE SAME COOLER (DRAWERS) BUT AT THE ROUTINE INSPECTION BURGERS WERE KEPT IN THE DRAWER WHILE BEING SERVICED AND CHICKEN WAS KEPT OUTSIDE THE COOLER ON A COUNTER FOR PURPOSES OF THE FOLLOW-UP INSPECTION THEY WERE COMBINED, BUT THE CORRECTION HAS NOT BEEN MADE (BURGERS, SLICED CHEESE TESTED 49 F) B) THE "LINE" RETARDER TESTED (SHREDDED CHEESE ABOVE WAS 45 F
- General violation description:
- 3-501.16 - PASTA SALAD BELOW WAS 45 F) REARRANGE AND DIAL DOWN AND KEEP LID(S) CLOSED AS MUCH AS PRACTICAL AND HAVE DRAWERS SERVICED O ENSURE 41 F OR LOWER PLEASE COMPLETE RISK CONTROL PLAN, , , A AND C WERE ACTUALLY THE SAME COOLER (DRAWERS) BUT AT THE ROUTINE INSPECTION BURGERS WERE KEPT IN THE DRAWER WHILE BEING SERVICED AND CHICKEN WAS KEPT OUTSIDE THE COOLER ON A COUNTER FOR PURPOSES OF THE FOLLOW-UP INSPECTION THEY WERE COMBINED, BUT THE CORRECTION HAS NOT BEEN MADE (BURGERS, SLICED CHEESE TESTED 49 F) B) THE "LINE" RETARDER TESTED (SHREDDED CHEESE ABOVE WAS 45 F
- Critical: Hot and cold holding
- Comment:
- A AND C WERE ACTUALLY THE SAME COOLER (DRAWERS) BUT AT THE ROUTINE INSPECTION BURGERS WERE KEPT IN THE DRAWER WHILE BEING SERVICED AND CHICKEN WAS KEPT OUTSIDE THE COOLER ON A COUNTER FOR PURPOSES OF THE FOLLOW-UP INSPECTION THEY WERE COMBINED, BUT THE CORRECTION HAS NOT BEEN MADE (BURGERS, SLICED CHEESE TESTED 49 F) B) THE "LINE" RETARDER TESTED (SHREDDED CHEESE ABOVE WAS 45 F
- General violation description:
- 3-501.16 - PASTA SALD BELOW WAS 45 F) REARRANGE AND DIAL DOWN AND KEEP LID(S) CLOSED AS MUCH AS PRACTICAL AND HAVE DRAWERS SERVICED O ENSURE 41 F OR LOWER PLEASE COMPLETE RISK CONTROL PLAN, ,
|
03/20/2012 | Follow-up |
- 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:
- THREE BOARDS HAVE BECOME DEEPLY SCRATCHED PLEASE FLIP OVER THE LONG ONE AND USE ONLY ITS SMOOTH SIDE HENCEFORTH AND SAND/PLANE DOWN SMOOTH OR REPLACE THE TWO OTHERS DISCUSSED,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A) BURGERS IN DRAWER BEING REPAIRED AT 57 F B) DICED TOMATOES AND SHREDDED CHEESE AT 46 F ALONG TOP OF COOKLINE RETARDER THOUGH FOODS BELOW WERE 41 F AND LOWER C) SLICED CHEESES AND CHICKEN BREASTS AND PORTION TURKEY MEAT AT 57 F D) BLUE CHEESES IN SOUFFLE CUPS IN COKE REACH-IN COOLER 45 F PLEASE COMPLETE RISK CONTROL PLAN SUPPLIED AND USE ANY AND ALL SUGGESTIONS DISCUSSED SUCH AS USE OF TOPS AND CONGLOMERATING PHF'S AT RETARDER AND REDUCING UNNECESSARY STOCK IN COKE REACH-IN AND USE OF BIG COOLER(S) OR FREEZERS FOR STORING PHF'S DURING REPAIRS TO SMALLER UNITS, ETC 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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE THOROUGHLY CLEAN THE DUST FROM FAN GUARDS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- kitchen COOLING OF COOKED PHF'S
- Problems:
- Improperly
- Comment:
- BROWN RICE BEING COOLED IN A PLASTIC LEXON AT APPROX ( 4) FOUR INCH DEPTH PLEASE USE THINNER LAYERS AND THE WALK IN COOLER OR FREEZER OR THE USE OF ICE STICKS FOR COOLING LARGE QUANTITIES AS PER MDA STICKER PROVIDED
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Facility UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- A) BOWL BEING USED TO SCOOP RICE OUT OF A LEXON PLEASE ALWAYS USE A HANDLED UTENSIL TO HELP MINIMIZE HAND CONTACT WITH FOOD B) STRAINER BEING HELD IN A PITCHER OF WATER AT BAR PLEASE SIMPLY KEEP ON A CLEAN, DRY SURFACE BETWEEN USES AND CLEAN/SANITIZE AT A RATE SET BY SECTION 4-6 OF THE FOOD CODE
- 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
- 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:
- THREE BOARDS HAVE BECOME DEEPLY SCRATCHED PLEASE FLIP OVER THE LONG ONE AND USE ONLY ITS SMOOTH SIDE HENCEFORTH AND SAND/PLANE DOWN SMOOTH OR REPLACE THE TWO OTHERS DISCUSSED,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A) BURGERS IN DRAWER BEING REPAIRED AT 57 F B) DICED TOMATOES AND SHREDDED CHEESE AT 46 F ALONG TOP OF COOKLINE RETARDER THOUGH FOODS BELOW WERE 41 F AND LOWER C) SLICED CHEESES AND CHICKEN BREASTS AND PORTION TURKEY MEAT AT 57 F D) BLUE CHEESES IN SOUFFLE CUPS IN COKE REACH-IN COOLER 45 F PLEASE COMPLETE RISK CONTROL PLAN SUPPLIED AND USE ANY AND ALL SUGGESTIONS DISCUSSED SUCH AS USE OF TOPS AND CONGLOMERATING PHF'S AT RETARDER AND REDUCING UNNECESSARY STOCK IN COKE REACH-IN AND USE OF BIG COOLER(S) OR FREEZERS FOR STORING PHF'S DURING REPAIRS TO SMALLER UNITS, ETC 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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE THOROUGHLY CLEAN THE DUST FROM FAN GUARDS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- kitchen COOLING OF COOKED PHF'S
- Problems:
- Improperly
- Comment:
- BROWN RICE BEING COOLED IN A PLASTIC LEXON AT APPROX ( 4) FOUR INCH DEPTH PLEASE USE THINNER LAYERS AND THE WALK IN COOLER OR FREEZER OR THE USE OF ICE STICKS FOR COOLING LARGE QUANTITIES AS PER MDA STICKER PROVIDED
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Facility UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- A) BOWL BEING USED TO SCOOP RICE OUT OF A LEXON PLEASE ALWAYS USE A HANDLED UTENSIL TO HELP MINIMIZE HAND CONTACT WITH FOOD B) STRAINER BEING HELD IN A PITCHER OF WATER AT BAR PLEASE SIMPLY KEEP ON A CLEAN, DRY SURFACE BETWEEN USES AND CLEAN/SANITIZE AT A RATE SET BY SECTION 4-6 OF THE FOOD CODE
- 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
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03/08/2012 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- NO FLIES OBSERVED IN KITCHEN.
- 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: Hot and cold holding
- Comment:
- RANCH DRESSING 40F.
- 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: Controlling Pests
- Comment:
- NO FLIES OBSERVED IN KITCHEN.
- 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: Hot and cold holding
- Comment:
- RANCH DRESSING 40F.
- 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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10/06/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- NUMERIOUS FLIES WERE OBSERVED IN KITCHEN. REMOVE FLIES FROM KITCHEN.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HOME MADE RANCH DRESSING 58F IN ICE BATH IN KITCHEN. USE SMALLER CONTAINER AND KEEP ICE STACKED TO PRODUCT LEVEL.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DATE MARKS FOR COOKED RICE AND LUNCH MEATS IN WALK IN COOLER., THIS WAS CORRECTED BY PROVIDING DATE MARKS.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW CHICKEN AND RAW BEEF STORED ON SAME SHELF. RE-ORGANIZE RAW CHICKEN ON LOWEST SHELF. , THIS WAS CORRECTED BY RE ORGANIZING THE RAW MEATS.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- COOKED RIBS STORED ON FLOOR IN WALK IN COOLER UNIT. STORE 6'' OFF THE FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- NUMERIOUS FLIES WERE OBSERVED IN KITCHEN. REMOVE FLIES FROM KITCHEN.
- 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: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- NUMERIOUS FLIES WERE OBSERVED IN KITCHEN. REMOVE FLIES FROM KITCHEN.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HOME MADE RANCH DRESSING 58F IN ICE BATH IN KITCHEN. USE SMALLER CONTAINER AND KEEP ICE STACKED TO PRODUCT LEVEL.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HOME MADE RANCH DRESSING 58F IN ICE BATH IN KITCHEN. USE SMALLER CONTAINER AND KEEP ICE STACKED TO PRODUCT LEVEL.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DATE MARKS FOR COOKED RICE AND LUNCH MEATS IN WALK IN COOLER., THIS WAS CORRECTED BY PROVIDING DATE MARKS.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW CHICKEN AND RAW BEEF STORED ON SAME SHELF. RE-ORGANIZE RAW CHICKEN ON LOWEST SHELF. , THIS WAS CORRECTED BY RE ORGANIZING THE RAW MEATS.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- COOKED RIBS STORED ON FLOOR IN WALK IN COOLER UNIT. STORE 6'' OFF THE FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
09/27/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment slicer
- Locations:
- Dry storage area shelf
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the slicer in the rear storage hallway. Do not let old food particles accumulate on this slicer without frequent washing / sanitizing. Simply clean immediately after each and every usage., The Kitchen Manager immediately disassembled the slicer and cleaned the unit at the time of todays Routine Inspection. Keep up this important Food Safety Practice well into the future.
- 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
- Locations:
- Grill line Procedural
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- The kitchen Manager removed uncovered beverage from service and instructed staff to only use beverage containers with covers., Keep all staff beverages properly covered to protect contents / food prep areas from accidental spillage.
- 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
|
03/29/2011 | Routine Inspection |
- Critical:
- Comment:
- The cooler was at 40.3 f and the breaded chicken was at 38.7f. The condenser unit was cleaned. Violation had been corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- The cooler was at 40.3 f and the breaded chicken was at 38.7f. The condenser unit was cleaned. Violation had been 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)
|
09/29/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door in rail cooler in the kitchen was at 58f and the fish (cod) were at 60f and the shredded cheese was at 59f. Potentially hazardous food shall be stored under 41f. Bacterial growth or toxin production may occur if phf is stored in the temperature danger zone for more time. Discard any phf that are above 41f and stored for more than 4 hours. Do not use this cooler until it maintains 41f or lower. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The two door in rail cooler in the kitchen was at 58f and the fish (cod) were at 60f and the shredded cheese was at 59f. Potentially hazardous food shall be stored under 41f. Bacterial growth or toxin production may occur if phf is stored in the temperature danger zone for more time. Discard any phf that are above 41f and stored for more than 4 hours. Do not use this cooler until it maintains 41f or lower. A follow up inspection will be conducted with in 10 days.,
- 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)
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Wet, dirty wiping cloths were stored on the counter. After use immediately store them in the sanitizer bucket. Dirty, wet wiping cloths provide breeding grounds for bacteria.
- 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
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- The protective shield over the mercury bulbs in the kitchen was removed. To prevent accidents and possible contamination of the food protect them with a shield.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- The protective shield over the mercury bulbs in the kitchen was removed. To prevent accidents and possible contamination of the food protect them with a shield.
- 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:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Wet, dirty wiping cloths were stored on the counter. After use immediately store them in the sanitizer bucket. Dirty, wet wiping cloths provide breeding grounds for bacteria.
- 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
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09/16/2010 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- i m clean, rcp will be faxed to gain full compliance to wchd
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
02/24/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Mallies Sports Grill & Bar, 19400 Northline, Southgate, MI 48195 »