- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING PROPER AIR GAP FOR ICE MACHINE DRAIN LINE.
- 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: Before Use After Cleaning
- Comment:
- CORRECTED BY SETTING UP 3-COMP SINK WITH WASH, RINSE, SANITIZE (QUAT 200-400PPM) THEN AIR DRYING.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. PIC STTATED BURGERS ARE ALL COOKED WELL DONE TO 155F.
- 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: Demonstration
- Comment:
- CORRECTED BY TRANING ALL STAFF AND EDUCATING THEM ABOUT FOOD CODE.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING MICROWAVE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED BY PROVIDING THERMOMETER.
- 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:
- CORRECTED BY PROVIDING PAPER TOWEL AT BAR HANDWASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED BY PROVIDING SOAP AT BAR HANDWASH SINK.
- 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)
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING RAW BACON AND RAW BURGER ON BOTTOM SHELF.
- 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
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOODS AND DISCARDING ON 6TH DAY.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING TEST KIT.
- 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: Separation
- Comment:
- CORRECTED BY STORING CHEMICALS SEPARATELY FROM FOOD EQUIPMENT.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY PROVIDING COLD WATER AT BAR HANDWASH SINK AND REPAIRING DRAINLINE OF BAR COOLER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Eating, Drinking, or Using Tob
- Comment:
- CORRECTED BY ENSURING NO ONE SMOKING IN FACILITY.
- 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
|
02/19/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- ICE MACHINE DRAIN LINES GO INTO PVC PIPE WITHOUT AN AIR GAP. PROVIDE AT LEAST A 1 INCH AIR GAP.,
- 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: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- STATED UTENSILS WASHED WITH SOAPY WATER, RINSED, THEN AIR DRIED. MUST WASH, RINSE, SANITIZE (CHLORINE 50-100PPM) THEN AIR DRY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Comment:
- MENU HAS PROPER ADVISORY WITH ASTERISK, BUT NEED TO REMOVE ASTERISK NEXT TO SANDWICHES AND WEEKEND SPECIALS. ASTERISK ONLY AT BURGERS.,
- 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: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- BARTENDER WAS NOT SURE ABOUT TESTING SANITIZER, SETTING UP 3-COMPARTMENT SINK PROPERLY, CROSS CONTAMINATION, TEMPERATURES, ETC. PERSON IN CHARGE SHALL DEMONSTRATE KNOWLEDGE OF THE FOOD CODE. RESPONSIBILITY OF THE CERTIFIED FOOD MANAGER (CFM) TO TRAIN AND EDUCATE ALL EMPLOYEES.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment microwave interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- MICROWAVE FUUL OF DEBRIS INSIDE. CLEAN.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO THERMOMETER OBSERVED. PROVIDE.,
- 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
- Locations:
- kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO PAPER TOWEL AT BAR HANDWASH SINK. PROVIDE.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT BAR HANDWASH SINK. PROVIDE SOAP.,
- 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)
- 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:
- 1-DOOR COOLER HAD RAW HAMBURGER PATTIES IN BAG ABOVE PICKLES, MUSTARD, ETC. BOTTOM SHELF HAD TUBE OF RAW GROUND BEEF ON TOP OF RAW BACON. STORE RAW BURGER BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATE FROM EACH OTHER (BACON ABOVE BURGER).,
- 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:
- 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:
- NO DATE ON SLOPPY JOE OR TACO MEAT. DATE MARK NOT TO EXCEED 6 DAYS.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO TEST KIT AVAILABLE. PROVIDE CHLORINE TEST KIT.,
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CHEMICALS/CLEANING AGENTS ON SHELF ABOVE 3-COMPARTMENT SINK. STORE CHEMICALS BELOW AND AWAY FROM SINK.,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- NO COLD WATER AT BAR HANDWASH SINK. PROVIDE. BAR COOLER DRAINING INTO PAN UNDER CONDENSER. REPAIR TO DRAIN THROUGH DRAIN LINE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- SMOKING OBSERVED. DISCONTINUE SMOKING (CUSTOMERS ALSO SMOKING).,
- 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
|
01/28/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO PAPER TOWELS AT THE KITCHEN HAND SINK. CORRECTED BY PROVIDING CONVENIENT PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- glass washer
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE GLASS WASHER DID NOT PRODUCE SANITIZER WHEN TESTED. PROVIDE 50-100 PPM CHLORINE. THE MACHINE WAS PRIMED AND STILL DID NOT PRODUCE SANITIZER. SANITIZE IN THE 3-COMPARTMENT SINK UNTIL REPAIRED. CORRECTED BY CALLING FOR REPAIR AND SANITIZING IN THE 3-C SINK. REPEAT VIOLATION: COMPLETE AND FAX RISK CONTROL PLAN TO NUMBER ON FORM WITHIN 3 DAYS.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW HAMBURGER, TACO MEAT, SLOPPY JOE MEAT, TARTAR SAUCE, HOT DOGS HELD AT 49-50 F IN THE KITCHEN UPRIGHT COOLER. CORRECTED: THE FOOD WAS TAKEN TO A BAR COOLER AT 36F, AND REPAIR CO. ARRIVED DURING INSPECTION.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/31/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- glass washer
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed "0" p.p.m. chemical sanitizer being dispensed from the glass wash machine. The cleaned dishes must be sanitized prior to use, repair sanitizer dispenser. Correction Made: Observed the cleaned items from the glass wash machine sanitized in the 3 rd compartment sink by submerging into 100 ppm chlorine sanitizer solution for 10 seconds and air dried prior to use. Note: Service requested for glass wash machine to replace the cracked sanitized hose.
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed gross grease/dust accumulation on the underside to the ventilation hood above the deep fryer
- General violation description:
- 6-501.14 - clean with increase frequency.
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- men's restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- Observed Men's Room door propped open
- General violation description:
- 6-501.19 - keep closed during hours of operations.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed the wet mop stored in the mop bucket's squeeze chamber. Drape or hang the wet mop to increase air flow for effective air drying to minimize bacterial growth. Correction Made: Observed the mop head draped over the squeeze chamber to air dry.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
|
01/09/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED. THE ICE MACHINE HAS BEEN CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. THE 3-COMPARTMENT SINK IS PROPERLY SET-UP TO WASH-RINSE-SANITIZE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. ALL REQUIRED FOODS OBSERVED PROPERLY DATE MARKED.
- 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
|
06/12/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) ice machine upper shield
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF MOLD-LIKE GROWTH ON THE ICE MAKING PARTS AND UPPER INTERIOR OF THE ICE MACHINE. FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE ICE MACHINE PER MANUFACTURER'S INSTRUCTIONS AND KEEP CLEAN. COMPLETE THE RISK CONTROL PLAN FOR THIS VIOLATION.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISHES AT THE 3-COMPARTMENT SINK ARE WASHED AND RINSED WITH NO SANITIZE STEP PERFORMED BEFORE AIR DRYING. AFTER BEING CLEANED, WARES SHALL BE SANITIZED BY IMMERSION IN A SANITIZER SOLUTION AT 50-100 PPM CHLORINE. SANITIZE ALL WARES AFTER WASHING AND RINSING AS DIRECTED. ALLOW WARES TO AIR DRY AFTER SANITIZING.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON COOKED PASTA, MEATBALLS, AND SLICED CORNED BEEF. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS AFTER PREPARATION MUST BE DATE MARKED. DATE MARKED FOODS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK THE NOTED FOODS.,
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE HOOD VENTILATION FILTERS AND INTAKE.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- HVAC System Vents
- Items:
- HVAC system
- Problems:
- Allows for contamination Of food-contact surfaces
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- REPLACE THE 3 MISSING VENTILATION HOOD FILTERS.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
05/31/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) ice machine upper shield
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed mold build up on the interior ice machine deflector panel
- General violation description:
- 4-601.11 - clean with increase frequency to preclude future mold build-up. Correction Made: Observed the interior ice machine deflector panel clean and sanitized to sight and touch.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed a food employee(s) performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee(s) practice 20 second hygienic hand washing
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- glass washer
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed "0" p.p.m. chemical sanitizer being dispensed from the glass wash machine. The cleaned dishes must be sanitized prior to use, repair sanitizer dispenser. Correction Made: Observed the cleaned items from the glass machine submerged into 100 ppm chlorine sanitizer solution for 10 seconds and air dried prior to use. Note: Service requested for glass wash machine.
- 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
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- restroom(s) door(s)
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- Observed Men's Room door propped open
- General violation description:
- 6-501.19 - keep closed during hours of operations.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed employee(s) not fully trained demonstrated in their: - Brief time performing hand washing. - Not knowing fully the minimum internal temperature/time requirements needed To destroy organisms of public health concern for cooking raw meat products. Provide employee(s) with additional training for safe food handling and practices. Correction Made: Following instruction concerning safe food handling and procedures. Observed the employees present possess a working knowledge: - How and when to perform good hygienic hand washing. - How to calibrate and the use of a stab type food thermometer. - The minimum internal temperatures and time requirements for cooking raw
- General violation description:
- 2-103.11 - whole muscle meat, ground muscle meat and poultry. Annotation: DESTROY ORGANISMS of Public Health concern by achieving a minimum internal product temperature for at least 15 seconds @: 145*F for WHOLE MUSCLE MEAT
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed the dial thermometer reading 9*F too warm
- General violation description:
- 4-502.11 - calibrate to read 32*F in an ice & water bath.
- Receptacles
- Items:
- Waste receptacle(s)
- Locations:
- dumpster(s)
- Problems:
- Not insect/rodent-resistant Constructed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be insect/rodent resistant.
- Comment:
- Observed the dumpster plastic lid is damaged/torn
- General violation description:
- 5-501.13 - replace with new tight fitting lid(s) when closed for insect and pest control.
|
10/12/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS, AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED FOR EMPLOYEE INSTRUCTION AND TRAINING. CORRECTION MADE FOLLOWING INSTRUCTION
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- restroom(s) door(s)
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- Observed Men's Room door propped open
- General violation description:
- 6-501.19 - keep closed during hours of operations.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE MINIMUM INTERNAL TEMPERATURE REQUIREMENT WHOLE MUSCLE MEAT, GROUND BEEF AND POULTRY. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- PROVIDE A STAB TYPE FOOD THERMOMETER
- General violation description:
- 4-302.12 - reading in 2*F increments, with a minimum range from 0*F to 220*F, to read 32*F in an ice & water solution.
- Receptacles
- Items:
- Waste receptacle(s)
- Locations:
- dumpster(s)
- Problems:
- Not insect/rodent-resistant Constructed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be insect/rodent resistant.
- Comment:
- Observed the dumpster plastic lid is damaged/torn
- General violation description:
- 5-501.13 - replace with new tight fitting lid(s) when closed for insect and pest control.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Locations:
- Cookline Vent hood(s) and Filters
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- OBSERVED TWO OF FOUR FILTER PANELS MISSING FROM THE VENTILATION HOOD. INSTALL ALL FOUR PANELS TO ASSURE EVEN AIR FLOW ACROSS THE FILTER BAFFLES NEEDED TO CAPTURE AIR LADEN GREASE PER DESIGNED.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
04/11/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed mold on edge of rear panel in the ice machine. Clean the interior of ice machine as needed to prevent build-up of mold. The ice machine was cleaned to sight and touch in my presence. Violation corrected.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the ice maker very dirty. Clean this area to sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty baffle filters in exhaust hood above cooking equipment. Clean the filters as needed to prevent build-up of grease.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on drain lines for ice machine and mold on basement walls. Clean the drain lines and walls to sight and touch.
- 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.
|
10/07/2010 | Routine Inspection |
- Critical: Handwashing Sinks, Location
- Comment:
- CORRECTED. EMPLOYE STATED THE ONE SINK USED FOR HANDWASHING. SOAP IS PROVIDED - POST SIGN CLOSER TO HANDSINK THAT IS ONLY FOR HANDWASHING. PROVIDE PAPER TOWEL.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. GLASSWASHER PROVIDING 50 TO 100PPM CHLORINE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED. BAR FAUCET PROVIDING HOT WATER - COLD WATER SIDE BEING REPAIRED DUE TO NEEDED A PART.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/29/2010 | Follow-up |
- Critical: Handwashing Sinks, Location
- Items:
- Handwashing sink(s)
- Problems:
- Not provided In bar
- Corrections:
- Provide hand sink in same room as food handling.
- Comment:
- BAR HAS 4-COMPARTMENT SINK AND THERE IS NO DISTINCTION ON ONE BEING USED FOR HANDSINK. PERSON IN CHARGE STATED SHE WASHES HANDS IN BATHROOM. MUST PROVIDE DESIGNATED HANDWASH SINK AT BAR AND INSTRUCT EMPLOYEES THAT THEY MUST WASH HANDS AFTER USING RESTROOM HANDSINK. POST SIGN FOR HANDSINK, PROVIDE SIGN TO WASH HANDS, PROVIDE SOAP AND PAPER TOWEL AT ALL TIMES.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- 3-compartment sink(s)
- Problems:
- Not immersed in For at least 10 seconds
- Corrections:
- Submerse for at least 10 seconds.
- Comment:
- BAR GLASSWASHER AT 0PPM CHLORINE. OBSERVED TUBE NOT LONG ENOUGH TO GO INTO SANITIZER BUCKET - RIGHT NOW JUST SUCKING UP AIR. ADJUST TUBE TO REACH BOTTOM OF SANITIZER BUCKET AND ENSURE SANITIZING AT 50 TO 100PPM. SET UP 3-COMPARTMENT WASH, RINSE, SANITIZE UNTIL REPAIRS MADE. VIOLATION A REPEAT FROM THE LAST ROUTINE INSPECTION - FOOD CONTACT SURFACES NOT BEING PROPERLY SANITIZED. SUBMIT A RISK CONTROL PLAN. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Separation, Packaging, & Segre
- 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:
- 1-D00R CLASSIC COOLER HAD RAW BURGER ABOVE READY TO EAT ITEMS. EXPLAINED TO PERSON IN CHARGE RAW MEAT MUST BE BELOW AND AWAY FROM READY TO EAT FOODS. PERSON IN CHARGE DID MOVE BURGER TO BOTTOM SHELF., CORRECTED. PERSON IN CHARGE MOVED CONTAINER OF RAW BURGERS TO VERY BOTTOM SHELF.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CORRECTED. PERSON IN CHARGE MOVED CHEMICALS OVER ON SHELF ABOVE WASH SINK AND DRAINBOARD AREA WITH DIRTY DISHES., OBSERVED 2 SPRAY BOTTLES AND GALLON CONTAINER OF CLEANER/CHEMICALS ON SHELF ABOVE CLEAN PLASTIC TUBS ON DRAINBOARD OF 3-COMPARTMENT SINK AND ALSO NEXT TO CONTAINER OF RANCH DRESSING AND CANS OF KETCHUP. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- 4-COMPARTMENT SINK AT BAR HAS THE FAUCET CLOSEST TO KITCHEN NOT PROVIDING HOT OR COLD WATER. MUST REPAIR TO PROVIDE HOT AND COLD WATER AT ALL TIMES SO THAT ALL SINKS CAN BE FILLED AND ONE USED AS HANDWASH SINK.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- OBSERVED BEER BOTTLES STORED IN ICE BIN IN ICE. DO NOT USE ICE MACHINE FOR STORING ANY BEVERAGE OR FOOD FOR KEEPING COLD WHEN ICE IS USED TO SERVE TO CUSTOMERS.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PERSON IN CHARGE WAS NOT SURE WHERE OR IF TEST STRIPS WERE AVAILABLE. PROVIDE AND TRAIN EMPLOYEES ON HOW TO USE THEM.
- 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)
|
04/06/2010 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- 3-compartment sink(s)
- Problems:
- Not immersed in For at least 10 seconds
- Corrections:
- Submerse for at least 10 seconds.
- Comment:
- OBSERVED EMPLOYEE WASHING AND RINSING WARES AT THE 3-COMPARTMENT SINK WITHOUT PERFORMING SANITIZING STEP. ALL WARES MUST BE SANITIZED AFTER BEING WASHED AND RINSED. SANITIZE BY SUBMERGING IN SOLUTION AT 50-100 PPM CHLORINE FOR AT LEAST 10 SECONDS. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH EMPLOYEES. WARES WERE SANITIZED IN CHLORINE SOLUTION.
- 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
|
10/05/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Penalty Box, 28121 Plymouth, Livonia, MI 48150 »