- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE INSIDE OF THE MICROWAVE OVEN HAS BEEN CLEANED. VIOLATION HAS BEEN 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: Potentially Hazardous Food (Ti
- Comment:
- A GALLON CONTAINER OF MILK IN THIS COOLER WAS 38 F TODAY. VIOLATION 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: Ready-to-Eat, Potentially Haza
- Comment:
- TRAYS OF CORNED BEEF AND SLICED TURKEY ARE MARKED WITH DAY STICKERS AND THE DATE OF PREPARATION. DATES ARE WITHIN 7 DAYS INTERVAL. VIOLATION IS 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
- Critical: Temperature Measuring Devices
- Comment:
- AN AIR THERMOMETER HAS BEEN PLACED IN THE WALK-IN FREEZER TODAY. VIOLATION IS CORRECTED.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Food Storage
- Comment:
- PAILS OF FOOD PRODUCTS ARE NOW COVERED WITH CLEAR PLASTIC WRAP. VIOLATION IS CORRECTED.
- 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
|
12/22/2014 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- By the 3-compartment sink
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- SPRAY BOTTLES OF CLEANING SOLUTIONS NOT LABELED. STAFF LABELED BOTTLES AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Cooking equipment, Food-contact surface(s), Cooking equipment
- Locations:
- in the microwave oven (s)
- Problems:
- With accumulation of debris, With accumulation of debris, Greasy
- Corrections:
- Keep clean., Keep clean.,
- Comment:
- THE MICROWAVE OVEN AT THE RIGHT SIDE END OF THE COOKLINE HAS FOOD RESIDUE INSIDE AND NEEDS TO BE CLEANED. CLEAN INSIDE OF OVEN PRIOR TO DECEMBER 22 2014 (MONDAY).,
- 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: Potentially Hazardous Food (Ti
- Locations:
- in the reach-in cooler(s)
- Comment:
- THE FRONT COUNTER AREA "PEPSI"-LABELED COOLER HAD CONTAINERS OF MILK AT 47 F. SERVICE COOLER SO THAT ALL CONTENTS ARE KEPT BELOW 41 F. THIS MUST BE CORRECTED PRIOR TO DECEMBER 22 2014 (MONDAY).,
- 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, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- in the Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PACKETS OF CUT HAM AND TURKEY, A CONTAINER OF COLE SLAW AND A BAG OF CUT LETTUCE WERE NOT DATE MARKED. MARK ITEMS WITH A USE BY DATE. CORRECT THIS PRIOR TO DECEMBER 22 2014 (MONDAY).,
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- in the walk-in freezer
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN FREEZER BUILT-IN AIR THERMOMETER IS BROKEN. PROVIDE A FUNCTIONING AIR THERMOMETER PRIOR TO DECEMBER 22 2014 (MONDAY).,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- in the Walk-in cooler
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- PAILS OF SAUCES/SALAD DRESSINGS WERE UNCOVERED IN WALK-IN COOLER. UNLESS BEING COOLED DOWN, COVER ITEMS WITH LIDS OR FOOD GRADE COVERING.,
- 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
- In-Use Utensils, Between-Use S
- Locations:
- in the dipper well
- Comment:
- UTENSILS STORED IN DIPPER WELL WITH SPIGOT MERELY DRIPPING. SPIGOT TURNED ON AT TIME OF VISIT FOR PROPER FLOW OF WATER. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
|
12/15/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE COOKLINE AND PREP AREA COOLER IS HOLDING TOMATOES, SAUSAGE AND VEGETABLES AT 50 DEGREES F. ALL FOOD SHALL BE COLD HELD AT 41 DEGREES F OR LOWER. OWNER STATE THEY ARE REPLACING UNIT. PLACE ALL FOODS IN REACH IN COOLER NEXT TO PREP AREA UNIT TO COLD HOLD FOODS AT 41 DEGREES F AT ALL TIMES IMMEDIATELY., CORRECTED-FOODS PLACED IN NEW COOLER TO COOL AND COLD HOLD AT 41 DEGREES.
- 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)
- Locations:
- Cookline
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- FOOD WORKERS OBSERVED HANDLING READY TO EAT FOODS WITH BARE HANDS. ALL FACILITIES SHALL AVOID BARE HAND CONTACT WITH READY TO EAT FOODS. ENFORCE GLOVE USAGE AND POLICY WITH STAFF IMMEDIATELY AND DAILY., CORRECTED-ITEM RESOLVED VIA STAFF EDUCATION DURING INSPECTION.
- 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: Preventing Contamination from
- Items:
- Not ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Utilize utensils where ever possible.
- Comment:
- THE CONTAINER HOLDING CHOCOLATE CAKE HAS A GLASS OF WATER IN IT TO KEEP CAKE MOIST. GLASS TOUCHES CAKE AND CAUSES CONTAMINATION FROM BEING HANDLED. REMOVE GLASS IMMEDIATELY., CORRECTED-GLASS REMOVED TO ELIMINATE CROSS CONTAMINATION FROM GLASS TO CAKE.
- 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:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED PASTA, HAM, TURKEY OBSERVED IN WALK IN COOLER WITHOUT DATE MARKING. ALL THESE FOODS SHALL BE DATE MARKED TO NOT ALLOW FOODS TO LAST OVER 7 DAYS IN COOLER. DATE MARK FOODS AND RETRAIN STAFF ON DATE MARKING IMMEDIATELY.
- 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor cookline
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cookline reach-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided
- 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.
|
06/04/2014 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HAND WASH SIGN POSTED AT THE RESTROOM HAND WASH SINK. POST SIGNS REMINDING EMPLOYEES TO WASH HANDS IN THE RESTROOMS.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- -ICE SCOOP STORED IN ICE BIN WITH HANDLE CONTACTING ICE -THE 2 SETS OF LETTUCE TONGS STORED WITH THE HANDLES CONTACTING THE LETTUCES -PLASTIC PORTION CUP USED AS SCOOP AND STORED IN SALSA UTENSILS USED TO SCOOP FOOD MUST HAVE A HANDLE AND MUST BE STORED TO PREVENT HAND CONTACT WITH THE FOOD. PROVIDE SCOOP WITH HANDLE FOR THE SALSA AND STORE ALL UTENSILS PROPERLY.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FLOOR TILE GROUT IN THE KITCHEN COOKING/DISHWASHING AREA IS WORN AWAY LEAVING GROOVES WHERE FOOD DEBRIS AND WATER MAY ACCUMULATE. FLOORS MUST BE MAINTAINED TO BE SMOOTH AND EASILY CLEANABLE. MAINTAIN FLOOR TILE GROUT.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SEVERAL WET WIPING CLOTHS OBSERVED STORED ON COUNTERS THROUGHOUT FACILITY. WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER SOLUTION BETWEEN USES TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. STORE WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION.
- 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
|
12/05/2013 | Routine |
- Critical: Packaged and Unpackaged Food -
- 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:
- IN THE COOK LINE PREP COOLER OBSERVED RAW TURKEY BURGER PATTIES AND RAW GROUND BEEF SLIDER PATTIES STORED ABOVE READY-TO-EAT FOODS SUCH AS CHEESE AND SAUER KRAUT. CORRECTED DURING INSPECTION BY MOVING THE RAW BEEF AND TURKEY TO THE LOWER SHELF AWAY FROM READY-TO-EAT FOODS.
- 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: 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:
- 1. OBSERVED WAITRESS PLACING TOMATOES AND CUCUMBERS ON SALADS WITH BARE HANDS 2. OBSERVED WAITRESS CUTTING LEMONS FOR BEVERAGE GARNISH WITH BARE HANDS 3. OBSERVED COOK HANDLING BREAD AND CUTTING CELERY WITH BARE HANDS CORRECTED DURING INSPECTION. PERSON IN CHARGE INSTRUCTED EMPLOYEES TO WEAR GLOVES WHILE HANDLING 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOOD VENTILATION FILTERS OBSERVED SOILED WITH GREASE/DEBRIS.
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- 3 UNCOVERED EMPLOYEE BEVERAGES STORED IN WORK AREAS.
- 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-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. ICE SCOOPS IN 2 ICE BINS STORED WITH THE HANDLES IN THE ICE 2. LETTUCE TONGS STORED WITH HANDLE IN THE LETTUCE 3. PLASTIC CUP USED AS SCOOP AND STORED IN THE COLE SLAW
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 1. REACH-IN COOLER CONDENSER FANS OBSERVED SOILED WITH DUST/GREASE/DEBRIS 2. DRIED FOOD DEBRIS OBSERVED ON THE COOK LINE COOLER CONDENSER COILS 3. DRIED FOOD DEBRIS/GREASE OBSERVED BENEATH THE COOKING
- 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 Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FLOOR TILE GROUT ON THE COOK LINE IS WORN AWAY LEAVING CREVICES WHERE FOOD DEBRIS AND WATER MAY ACCUMULATE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SEVERAL REACH-IN COOLERS OBSERVED WITHOUT AMBIENT AIR TEMPERATURE THERMOMETERS.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
07/03/2013 | Routine |
- 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 2 CONTAINERS OF CLAM CHOWDER AT 90F IN THE WALK-IN COOLER. EMPLOYEE STATES THAT THE SOUP WAS PLACED IN THE COOLER APPROXIMATELY 4 HOURS PRIOR. SOUP OBSERVED TO BE IN UNCOVERED METAL PANS BUT VERY THICK IN CONSISTENCY. FOODS MUST BE COOLED FROM 135F TO 70F WITHIN 2 HOURS AND FROM 70F TO 41F OR BELOW WITHIN 4 ADDITIONAL HOURS. COOL FOOD PROPERLY WITHIN THE REQUIRED TIME FRAMES. CORRECTED DURING INSPECTION BY REHEATING THE CLAM CHOWDER TO AT LEAST 165F BEFORE RESTARTING THE COOLING PROCESS WITH EFFECTIVE METHODS.
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- CABBAGE SOUP IN A COVERED 5-GALLON PLASTIC BUCKET OBSERVED AT 155F IN THE WALK-IN COOLER. FOODS MUST BE COOLED IN THE REQUIRED TIME FRAMES USING EFFECTIVE COOLING METHODS. USE EFFECTIVE COOLING METHODS SUCH AS LEAVING FOOD UNCOVERED, METAL PANS TO TRANSFER HEAT, ICE WANDS/ICE BATHS. CORRECTED DURING INSPECTION BY TRANSFERRING THE CABBAGE SOUP TO A METAL POT, PLACING IN AN ICE BATH AND PLACING AN ICE WAND INTO THE SOUP. SOUP TEMPERATURE HAD FALLEN TO 100F WITHIN 10 MINUTES. TEMPERATURES WILL BE MONITORED DURING COOLING.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Packaged and Unpackaged Food -
- 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:
- 1. OBSERVED RAW PORK CHOPS STORED DIRECTLY ABOVE SLICED CHEESE IN THE WALK-IN COOLER 2. OBSERVED RAW CHICKEN STORED ON THE SHELF ABOVE RAW FISH AND THE RAW FISH STORED IN A PAN OVER COOKED SAUSAGE AND BACON IN THE COOK LINE COOLER. RAW MEATS MUST BE STORED BELOW AND AWAY FROM ALL READY-TO-EAT FOODS AND STORED ACCORDING TO REQUIRED COOKING TEMPERATURE WITH RAW CHICKEN STORED BELOW AND AWAY FROM FISH. STORE FOODS TO PREVENT CROSS-CONTAMINATION. CORRECTED DURING INSPECTION BY REARRANGING THE COOLERS TO PREVENT CROSS-CONTAMINATION.
- 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES HAVE NOT BEEN TRAINED ON THE ILLNESS AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE TRAINED ON THE ILLNESS REPORTING GUIDELINES. TRAIN STAFF USING THE PROVIDED DOCUMENTS. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE OWNER AND EMPLOYEES.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 1. COOK DID NOT WASH HANDS WHEN CHANGING GLOVES 2. EMPLOYEE DID NOT WASH HANDS AFTER LOADING DIRTY DISHES INTO THE DISH MACHINE BEFORE HANDLING THE CLEAN DISHES. HANDS MUST BE WASHED AFTER ANY CONTAMINATION OCCURS AND WHEN CHANGING TASKS. WASH HANDS AS REQUIRED. CORRECTED DURING INSPECTION BY WASHING HANDS AND THROUGH DISCUSSION WITH OWNER AND EMPLOYEES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- REPLACE THE DAMAGED DUMPSTER LIDS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. ICE SCOOP LAYING IN ICE 2. LETTUCE TONGS LAYING IN LETTUCE 3. SMALL CUP IN COLE SLAW CONTAINER SCOOPS FOR FOOD MUST HAVE HANDLES AND MUST BE STORED TO PREVENT HAND CONTACT WITH THE FOOD.
- 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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01/04/2013 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- can opener BLADE(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- PIC HAD PERSONNEL RUN THRU DISHMACHINE, CAN OPENER BLADE SEVERELY SOILED PLEASE CLEAN/SANITIZE REGULARLY TO HELP PREVENT CONTAMINATION OF NEWLY OPENED CANS
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- WAITSTATION salad bar
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- PLEASE REPAIR LARGE LID HINGE (MISSING) PIN TO ENABLE ROUTINE OPENING AND CLOSING
- 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.
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07/24/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- A WHOLE NEW INTERIOR COMPONENTS CHANGEOVER RESULTED IN ALL FOODS BEING 41 F AND LOWER THAT WERE TESTED
- 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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02/28/2012 | Follow-up |
- Critical: Conveying sewage
- Comment:
- NO WATER PRESENT
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Hot and cold holding
- Comment:
- CHEESE TESTED 44 F IN LOWER SECTION, SLICED CHEESE IN DRAWER 43 F =/- TWO DEGREES FAHREHEIT VARIANCE IS PERMITTED, THEREFORE, DIAL DOWN TO ATTAIN 41 F PRODUCT TEMPERATURE THROUGHOUT THE UNIT,
- 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: Methods-Hot Water and Chemical
- Comment:
- NEW DISHMACHINE PROVIDED 150 PPM CL2 IN FIRST TRIAL
- 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:
- HANDSINK NOW HAS HANDLE ON HOT WATER AND BOTH COLD AND HOT ARE PROVIDED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Comment:
- EGGS ARE CHARTED ON A DRY ERASE BOARD TODAY
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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02/13/2012 | Follow-up |
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- cooler(s) CONDENSATE (DRAIN WATER)
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- PLASTIC TUB OF WATER BELOW CONDENSER OF AFOREMENTIONED COOKLINE COOLER PLEASE MOVE ALL PRODUCTS OUT FROM UNDER THE SOURCE OF LEAK AND HAVE SERVICED TO ELIMINATE ,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- GRILLED ONIONS IN LOWER SECTION 45.1 F PLEASE SERVICE IF NECESSARY AND AVOID OVERSTOCKING AS IT MAY IMPEDE AIR FLOW, ,
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- MACHINE TESTED SEVERAL TIMES AT 0 PPM CL2 ON WARE SURFACE(S) SECTION BETWEEN PRIMER WHEEL AND TANK,
- 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
- Items:
- Plumbing system
- Locations:
- Cookline HANDSINK(S)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDSINK JUST EAST OF DISHMACHINE WITHOUT HOT WATER TAP HANDLE PLEASE HAVE REPAIRED IMMEDIATELY AS THIS IS THE ONLY HANDSINK IN THE KITCHEN,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- TWO TRAYS OF EGGS DIRECTLY BELOW UNUSED TIME CHART (DRY ERASE BOARD) POSTED ON NORTHWEST SIDE OF COOKLINE MARKER WAS DRIED OUT LEFT PIC WITH RISK CONTROL PAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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02/02/2012 | Routine Inspection |
- Critical: Conditions of Use
- Comment:
- CORRECTED BY DISCARDING THE ANT KILLER. NO UNAPPROVED PESTICIDES OBSERVED.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY STORING THE HAM AND SAUSAGE IN THE PREP COOLER AT 41F.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED BY POSTING DETAILED WRITTEN PROCEDURES FOR USING TIME AS A PUBLIC HEALTH CONTROL FOR THE EGGS. DISCARD TIMES ARE WRITTEN ON A DRY ERASE BOARD.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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08/23/2011 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- OBSERVED CAN OF ANT KILLER THAT DOES NOT STATE IT IS SAFE TO USE IN A FOOD SERVICE FACILITY. ONLY THOSE PESTICIDES APPROVED FOR USE IN RESTAURANTS MAY BE USED. DISCARD.,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CONTAINERS OF DICED HAM, CHOPPED SAUSAGE HELD IN BUS TUB WITH ICE AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F.,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- TRAYS OF SHELL EGGS HELD ON COOKLINE NOT UNDER REFRIGERATION, COOK STATES THEY ARE PLACED BACK IN WALK-IN COOLER AFTER 4 HOURS. TO EFFECTIVELY USE TIME AS A CONTROL A WRITTEN PROCEDURE MUST BE AVAILABLE AND THE FOODS MARKED WITH TIME THEY ARE REMOVED FROM TEMPERATURE CONTROL AND DISCARDED FOUR HOURS LATER. POST WRITTEN POLICY AND DISCARD EGGS RATHER THAN RETURNING TO WALK-IN COOLER.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP SITTING IN UTILITY SINK. MOPS SHOULD BE HUNG UP TO DRY SO AS NOT TO GROW MOLD.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DOORS ON COOKLINE PREP COOLER DO NOT CLOSE PROPERLY. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. PERSON-IN-CHARGE STATES THAT DOORS ARE SCHEDULED TO BE ADJUSTED AND GASKETS REPLACED.
- 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.
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08/09/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING THE DELI MEATS, COOKED PASTAS, AND COOKED RICE WITH THE PREPARATION DATE. NO FOOD STORED UNDER REFRIGERATION FOR MORE THAN 7 DAYS AFTER PREPARATION.
- 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
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02/28/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT: -DELI SLICER BLADE -AREA AROUND DISPENSING TUBE OF ORANGE JUICE DISPENSER -UPPER SURFACE OF MILK SHAKE MIXER -CAN OPENER BLADE FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOTED AREAS NOW AND KEEP CLEAN. CORRECTED DURING INSPECTION BY CLEANING ALL NOTED AREAS.
- 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: 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 THE FOLLOWING FOODS REQUIRING DATE MARKINGS: -SLICED DELI MEATS
- General violation description:
- 3-501.17 - SUCH AS HAM, TURKEY, AND CORNED BEEF -COOKED/PORTIONED PASTAS -COOKED RICE READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS UNDER REFRIGERATION MUST BE DATE MARKED TO ENSURE THAT THEY ARE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK ALL REQUIRED FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. 50-100 PPM OF CHLORINE MUST BE PROVIDED TO SANITIZE WARES. SERVICE MACHINE TO DISPENSE SANITIZER AS REQUIRED. USE THE 3-COMPARTMENT SINK TO SANITIZE WARES WHEN THE DISH MACHINE IS NOT SANITIZING PROPERLY. CORRECTED DURING INSPECTION BY PRIMING THE SANITIZER PUMP. 100 PPM CHLORINE DETECTED.
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED AN ACCUMULATION OF GREASE ON THE HOOD VENT FILTERS. TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND FOOD ITEMS AND TO REDUCE THE RISK OF FIRE, HOOD VENT FILTERS MUST BE CLEANED OFTEN ENOUGH TO PREVENT ACCUMULATION OF GREASE. CLEAN HOOD VENT FILTERS NOW AND INCREASE CLEANING FREQUENCY.
- 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.
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02/22/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- PREP TABLE(S) OPENED BEVERAGE
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- PIC FILLED OUT RISK CONTROL PLAN (HYGIENIC PRACTICES RISK) AND DISCUSSED WITH HIM, EMPLOYEE WITH OPEN STYROFOAM CUP OF MOUNTAIN DEW AND "PITCHER" OF ICE WATER AT TABLE WHERE PEPPERS WERE BEING CUT
- 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
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL PIC SUBMITTED RCP
- 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.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- SALAD RETARDER BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- SOUFFLE CUP LAYING IN SALSA PLEASE ALWAYS USE A HANDLED UTENSIL TO PREVENT DIRECT HAND TO READY TO EAT FOOD(S) CONTACT, PIC SWITCHED SALSA AND PROVIDED LADLE AND DISCUSSED WITH WAIT STAFF AND SUBMITTED RCP
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility Pie cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED SOME WATER BEADING ON UNDERSIDE OF TOP OF DISPLAY PIE CASE DISCUSSED WITH PIC AND ON-SITE SERVICE TECH AND IT WAS DETERMINED THAT THE UNIT IS DESIGNED TO BE A COOLER, THOUGH NO PHF'S STORED HERE TODAY AND NO UNCOVERED FOODS WERE DIRECTLY BENEATH THE "BEADING" THEREFORE, IT WAS AGREED THAT FACILITY WILL REPAIR UNIT TO BE A COOLER OR WILL NOT REPAIR BUT CLEARLY INSTRUCT STAFF ON EXACTLY WHAT FOODS CAN BE STORED SHELF-STABLE AND CLOSELY MONITOR FOR SIGNS OF FUTURE PROBLEMS OF POSSIBLE WATER CONTAMINATION
- 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.
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08/23/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- all products in upper section opf pie case tested 41 f, especially on the right hand side (where "chute" for airflow from bottom is located)
- 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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03/10/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Rams Horn, 16250 Fort, Southgate, MI 48195 »