- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER IS PROVIDED FOR ESTABLISHMENT. 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: Hot Water and Chemical
- Comment:
- CHLORINE SANITIZER IS PROVIDED BY PURCHASING BLEACH. CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Equipment, Utensils, Linens, a
- Comment:
- OBSERVED POTS AND PANS INVERTED INSIDE PREP AREA. CORRECTED.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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04/13/2015 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- OBSERVED NO FOOD THERMOMETER INSIDE ESTABLISHMENT. A TEMPERATURE MEASURING SHALL BE AVAILABLE TO ATTAIN AND MAINTAIN FOOD TEMPERATURES. PROVIDE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.,
- 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: Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- OBSERVED NO SANITIZER FOR 3 COMPARTMENT SINK. DISHES SHALL BE SANITIZED AFTER THEIR WASHED. SANITIZE DISHES IN CHLORINE SOLUTION OF 50 PPM FOR LEAST 7 SECONDS AND PROVIDE A WATER TEMPERATURE OF 100*F. FOLLOW UP WITHIN 10 DAYS.,
- 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- OBSERVED POT AND PANS WITH THEIR FOOD SURFACES EXPOSED. POTS AND PANS SHALL BE STORED IN AN INVERTED TO AVOID CONTAMINATION. STORE POTS AND PANS IN AN INVERTED POSITION. VERIFY CORRECTION AT NEXT INSPECTION.,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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04/02/2015 | Routine |
- Clean Condition
- Items:
- Employee clothing
- Locations:
- kitchen Oven Mits
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- As oven mitts become soiled to the point that they can no longer be maintained clean, they must be replaced with new. Inventory and evaluate all oven mitts, and replace as necessary.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- kitchen Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Replace the missing 'hand wash' sign previously located at the Kitchen Hand Wash Sink. Any simple sign that reminds & encourages frequent and proper staff hand wash activities is sufficient.
- 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.
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03/06/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue placing or storing ANYTHING within the bowl area of the kitchen Hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , As the violation was pointed out to the Person in Charge during our walk-thru, the item(s) within the bowl area of the kitchen hand wash sink were removed & relocated. Keep up this important hygiene practice.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen Air diffuser(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the overhead air diffuser(s) located within kitchen areas. See the air diffuser located directly over the stove/oven combo. Simply wash diffusers often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially exposed.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen dry storage room
- Problems:
- Stored on floor or less than 6 inches above floor Not covered
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various single service type dry goods a minimum 6" off the floor of the dry storage room. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
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02/28/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQIPMENT SOILED: 1) INTERIOR FLOOR OF KITCHEN 2-DOOR COOLER 2) INTERIOR LOWER SHELF OF STORAGE ROOM REFRIGERATOR 3) ICE BIN AT UPPER LEVEL BAR 4) DRAINBOARDS AT LOWER LEVEL BAR 5) EXTERIOR CABINET DOORS AND DRAWERS AROUND HANDLES
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) CEILING FAN BLADES IN LOWER LEVEL HALL AREA 2) CEILING VENT COVERS IN UPPER LEVEL RESTROOMS
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- kitchen handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- lower level men's & women's RESTROOMS
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
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02/14/2012 | Routine Inspection |
- 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:
- Observed a tray of ready-to-eat ham in the kitchen cooler without a date mark. The food was prepared on 1/2/11. Potentially hazardous ready-to-eat foods must be date marked with an expiration date of 6 days from date of preparation. Provide date mark or discard the food. The ham was discarded in my presence. Violation corrected.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed the following soiled items: drain bowls for the second floor 3 compartment sink and the ice machine, wall in front of ice machine on second floor, and drain bowl under 3 compartment sink in kitchen. Clean these items to sight and touch on a weekly basis.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap for the first floor bar handsink and repair or replace the soap dispenser in the kitchen.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the first and second floor bar handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide hand washing signs for the bar and restroom handsinks on both floors.
- 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.
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01/06/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION THE FOLLOWING CORRECTIONS WERE OBSERVED: 1. AN AIR GAP OF APPROXIMATELY 1 INCH WAS OBSERVED BETWEEN THE END OF A PLASTIC DRAIN TUBE ATTACHED TO A COPPER WATER SUPPLY LINE (AT THE UPSTAIRS BAR) AND THE RIM OF THE FLOOR DRAIN. 2. AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE WHITE DRAIN TUBE FROM THE POP CARBONATOR AND THE RIM OF THE FLOOR DRAIN. THE AIR GAPS WERE CREATED BE SECURING THESE LINES TO A LARGE PVC PIPE WITH ZIP TIES. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow Prevention Device/Req
- Comment:
- AT THE TIME OF INSPECTION, THE THREADS ON THE MOP SINK FAUCET WERE OBSERVED CAPPED OFF WITH A SMOOTH COVER SCREW ON CAP. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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07/12/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE FOLLOWING AIR GAP CONCERNS WERE NOTED: 1. THE END OF A PLASTIC DRAIN TUBE ATTACHED TO A COPPER WATER SUPPLY LINE (AT THE UPSTAIRS BAR) WAS FOUND INSIDE OF THE SQUARE FLOOR DRAIN BELOW. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN TUBE AND THE RIM OF THE FLOOR DRAIN BELOW. 2. A WHITE DRAIN TUBE FROM THE POP CARBONATOR WAS INITIALLY BELOW THE FLOOR DRAIN RIM. WHILE THE OPERATOR DID ELEVATE THE TUBE ABOVE THE RIM, THE TUBE WAS STILL LACKING SOMETHING TO PERMANENTLY HOLD IT IN PLACE. SECURE THIS DRAIN TUBE IN PLACE SO THAT IT WILL STAY PERMANENTLY ELEVATED ABOVE THE FLOOR DRAIN RIM. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAPS WILL RESULT IN A PERMANENT FIX. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AN UNPROTECTED HOSE BIBB WAS FOUND ON THE MOP SINK FAUCET. TO ENSURE THE POTABLE WATER SUPPLY IS PROTECTED FROM BACK FLOW, EITHER INSTALL A HOSE BIBB VACUUM BREAKER ON THE MOP SINK FAUCET OR CAP OFF / SHAVE OFF THE THREADS ON THE FAUCET BIBB SO THAT IT WILL NOT BE POSSIBLE TO ATTACH A HOSE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
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06/02/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE OPERATOR PROVIDED AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THE ICE MACHINE DRAIN LINES AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY SECURING BOTH LINES WITH A CABLE - WIRE ATTACHED TO A SPIKE ANCHORED INTO A CINDER BLOCK WALL. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
12/10/2009 | Follow-up |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AN AIR GAP OF AT LEAST 1 INCH HAD NOT YET BEEN PROVIDED BETWEEN THE END OF THE ICE MACHINE DRAIN LINES AND THE RIM OF THE FLOOR DRAIN BELOW. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE LINES AND THE RIM OF THE FLOOR DRAIN BELOW. A SECOND FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. IN GENERAL AN UNSECURED SUPPORT SUCH AS A WOOD BLOCK OR BRICK WOULD NOT BE CONSIDERED A PERMANENT FIX. IF IT IS PERCEIVED THAT ADDITIONAL TIME MAY BE NEEDED CONTACT OUR OFFICE AT 1-734-727-7400 AND ADDITIONAL TIME MAY BE GRANTED PENDING APPROVAL OF THE HEALTH DEPARTMENT. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- WHEN OBSERVED TODAY, THE INSIDE OF THE ICE MACHINE HAD BEEN THOROUGHLY CLEANED. SPECIFICALLY, THE INNER DEFLECTOR SHIELD WAS FOUND FREE OF SOIL. THE VIOLATION IS NOW CONSIDERED 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: Warewashing Chem.San., Temp/pH
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER IN THE BAR 3 COMPARTMENT SINK WAS MEASURED AT 200 PPM. THE VIOLATION IS NOW CONSIDERED 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
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12/03/2009 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- ONE OF THE DRAIN LINES FROM THE ICE MACHINE WAS FOUND BELOW THE RIM OF THE ROUND FLOOR DRAIN BELOW. A DIRECT CONNECTION MAY NOT EXIST BETWEEN THE SEWAGE SYSTEM AND EQUIPMENT WHERE FOOD AND UTENSILS ARE PLACED. PROVIDE AN AIR GAP OF AT EAST 1 IN THE BETWEEN THE END OF THIS DRAIN LINE AND THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WI BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- ONE OF THE DRAIN LINES FROM THE ICE MACHINE WAS FOUND BELOW THE RIM OF THE ROUND FLOOR DRAIN BELOW. A DIRECT CONNECTION MAY NOT EXIST BETWEEN THE SEWAGE SYSTEM AND EQUIPMENT WHERE FOOD AND UTENSILS ARE PLACED. PROVIDE AN AIR GAP OF AT EAST 1 IN THE BETWEEN THE END OF THIS DRAIN LINE AND THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WI BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. , ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- IN THE ICE MACHINE, AN ACCUMULATION OF BLACK/BEIGE GEL WAS OBSERVED ON THE LOWER LEFT EDGE OF THE DEFLECTOR SHIELD. SOME ACCUMULATIONS OF BLACK SPOTS WERE FOUND ON THE LEFT INNER WALL NEAR THE LEFT SIDE OF THE DEFLECTOR SHIELD. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CHECK THE CLEANLINESS OF THE MACHINE. ,
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- THE CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER IN THE BAR 3 COMPARTMENT SINK WAS APPROXIMATELY 100 PPM. A QUATERNARY AMMONIUM SANITIZER SHALL HAVE A CONCENTRATION OF 200 PPM OR THAT SPECIFIED BY THE MANUFACTURER'S DIRECTIONS FOR USE. THE MANUFACTURER'S DIRECTIONS FOR USE CALLED FOR A CONCENTRATION OF 200 PPM. ENSURE THAT THIS SANITIZER IS PREPARED AT 200 PPM. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. ,
- 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
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11/09/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Maltese American Comm Club, 5221 Oakman, Dearborn, MI 48126 »