- Critical: Characteristics
- Comment:
- PIZZA DOUGH IS WRAPPED IN SARAN WRAP. CORRECTED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
|
05/20/2015 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- OBSERVED PIZZA DOUGH STORED IN A GARBAGE BAG INSIDE BEER COOLER FOOD SHALL BE STORED IN FOOD GRADE . STORE DOUGH INSIDE FOOD GRADE PACKAGING. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED OPEN HALF GALLON OF MILK INSIDE SNACK BAR COOLER WITHOUT DATE MARKINGS. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS(PHF) STORED IN A COOLING UNIT FOR MORE THAN 24 HOURS SHALL HAVE A DATE MARK TO INDICATE THE DATE FOOD SHALL BE CONSUMED OR DISCARDED. THE MAXIMUM TIME LIMIT TO STORE READY-TO-EAT PHF IS 7 DAYS. DAY 1 BEGINS THE FIRST DAY FOOD IS OPENED OR PREPARED. MILK WAS DISCARDED AT INSPECTION. 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
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED MOLD DEVELOPING ON TH INTERIOR SLEEVE OF ICE MACHINE. FOOD EQUIPMENT CONTAINING NON POTENTIALLY HAZARDOUS FOODS SHALL BE CLEANED ACCORDING TO MANUFACTURER'S INSTRUCTIONS. CLEAN ICE MACHINE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASH SIGNS AT THE BAR HAND WASH SINK. A SIGN SHALL BE POSTED AT OR ADJACENT TO EACH HAND WASH SINK REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE SIGNAGE. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
|
05/13/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. DISCLOSURE HAS BEEN ADDED.
- 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: Consumption of Animal Foods th
- Comment:
- CORRECTED. DISCLOSURE HAS BEEN ADDED.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED BY OPERATOR PROVIDING PAPER TOWEL AT THE BAR HAND 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED BY OPERATOR PROVIDING PAPER TOWEL AT THE BAR HAND 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
- Items:
- Soap at handsink bar
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED. SOAP PROVIDED AT THE HAND SINK BY OPERATOR.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink bar
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED. SOAP PROVIDED AT THE HAND SINK BY OPERATOR.
- 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)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BOTH BEVERAGE GUN HOLDERS ARE SOILED WITH FOOD RESIDUE.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BOTH BEVERAGE GUN HOLDERS ARE SOILED WITH FOOD RESIDUE.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETER PROVIDED WAS BROKEN. REPLACE HANGING THERMOMETER.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETER PROVIDED WAS BROKEN. REPLACE HANGING THERMOMETER.
- 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)
|
10/29/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- NOT CORRECTED. MENUS WILL BE CORRECTED BY MENU PROVIDER. ORDER HAS BEEN PLACED. FAX COPY OF THE MENU. CARD GIVEN.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED. FOOD THERMOMETER PROVIDED.
- 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)
|
06/03/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- NOT CORRECTED. MENUS WILL BE CORRECTED BY MENU PROVIDER. ORDER HAS BEEN PLACED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Food Temperature Measuring Dev
- Comment:
- NOT CORRECTED. FOOD THERMOMETER THAT SCALES DOWN TO 0 NOT PROVIDED.
- 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: Manual Warewashing, Sink Compa
- Comment:
- CORRECTED. PIZZA PLATE THAT WAS OBSERVED HAS NOW BEEN REMOVED FROM THE KITCHEN AREA. ALL FOOD CONTACT EQUIPMENT IS BEING WARE WASHED IN THE BAR 3 COMPARTMENT SINK.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED. RAW BACON AND RAW SHELLED EGGS ARE BEING KEPT THE BOTTOM OF THE COOLER. RAW GROUND BEEF IS NOW BEING KEPT IN THE FREEZER.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. CHLORINE TEST STRIPS PROVIDED.
- 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)
|
04/30/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CONSUMER ADVISORY INCLUDES BOTH THE DISCLOSURE AND REMINDER. THE REMINDER WAS INCLUDED BUT NOT THE DISCLOSURE. EDUCATIONAL MATERIALS WILL BE PROVIDED TO EXPLAIN SPECIFICS. ALSO HAVE TO DENOTE THE ITEM THAT IS COOKED TO ORDER WITH AN ASTERISK.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- 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: Manual Warewashing, Sink Compa
- Items:
- Three compartment sink of three compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED IN THE REACH IN COOLER RAW BACON, RAW SHELLED EGGS AND RAW GROUND BEEF STORED IN, OVER AND NEXT TO READY TO EAT FOODS. EDUCATIONAL MATERIALS WILL BE PROVIDED TO RETRAIN.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- KITCHEN EMPLOYEES WERE NOT AVAILABLE TO GIVE INSIGHT ON TYPE OF SANITIZER BEING USED. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.
- 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)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTS OVER THE GRILL AREA ARE HEAVILY SOILED. POP DISPENSER HOLDERS HAVE MOLD RESIDUE IN THEM. CLEAN THESE ITEMS.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SIGNAGE NEEDED IN THE FOLLOWING AREAS: BAR WOMEN'S RESTROOM MEN'S RESTROOM
- 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.
- Handwashing Sink, Installation
- Items:
- Handwashing facility front
- Problems:
- Lack of cold water
- Corrections:
- Provide cold water.
- Comment:
- HAND WASH SINK AND 2 COMPARTMENT SINK HAVE NO COLD WATER.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored Not clean
- Corrections:
- Store in clean and protected manner.
- Comment:
- ICE SCOOP WAS OBSERVED LYING ON A UNCLEAN SURFACE BY THE ICE MACHINE. PROVIDE A CLEAN SURFACE OR CONTAINER TO STORE ICE SCOOP.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HANGING THERMOMETER IN THE BOTTOM REACH IN COOLER LOCATED IN THE KITCHEN.
- 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)
|
04/15/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- ICE MACHINE HAS AIR GAP PROVIDED UNDERNEATH COOLER. CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Manual and Mechanical Warewash
- Comment:
- IODINE SOLUTION ON DISH WASH MACHINE WAS 12.5 MG/L. CORRECT AMOUNT WAS DISPENSE THROUGH REPAIRED DISH MACHINE. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Sanitizing Solutions, Testing
- Comment:
- TEST STRIPS TO TEST CHLORINE SOLUTION ARE AVAILABLE AND PROVIDED BY PERSON-IN-CHARGE. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
11/15/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- NEED MANAGER TO PROVIDE AIR GAP FOR ICE MACHINE. USE ICE BAGS OR TRAYS UNTIL IT IS CORRECTED.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Manual and Mechanical Warewash
- Comment:
- REPAIRMAN HAS BEEN OUT TO FIX DISH WASH MACHINE. WILL VERIFY CORRECTION ON NEXT BECAUSE NO ONE IN FACILITY IS AVAILABLE TO OPERATE MACHINE. IODINE SANITIZING SOLUTION IS USED WITH DISH 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- ALL MEATS AND CHEESES ARE DATE MARKED. 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: Sanitizing Solutions, Testing
- Comment:
- A CHLORINE SANITIZING TEST KIT IS NEEDED. ,
- 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)
- Single-Service and Single-Use
- Comment:
- PIZZA DOUGH IS STORED IN CLEAR FOOD GRADE WRAPPING PAPER.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
|
11/08/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AN AIR- GAP IS NOT BEING PROVIDED IN KITCHEN AREA BY ICE MACHINE. AN AIR GAP NEEDS TO BE PROVIDED TO PREVENT ANY GASES,CHEMICAL, OR LIQUID CONTAMINATION. PROVIDE. WILL VERIFY CORRECTION WITHIN 10 DAYS. , ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 100 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED IODINE SANITIZER DISPENSING AT 0 PPM. IODINE SOLUTION NEEDS TO BE BETWEEN 12.5PPM AND 22.5PPM. PROVIDE RIGHT AMOUNT OF SANITIZING SOLUTION FOR CLEANING DISHWARE. WILL VERIFY COMPLIANCE WITHIN 10 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: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Comment:
- OBSERVED OPEN HOT DOG AND SLICED CHEESES THAT WERE NOT DATE MARKED. POTENTIALLY HAZARDOUS FOOD (PHF)THAT ARE KEPT FOR MORE THAN 24 HOURS NEED TO BE DATE MARKED FOR 7 DAYS BEGINNING WITH THE DAY YOU OPEN IT AS DAY ONE. ON DAY 7EITHER NEEDS TO BE CONSUMED OR DISCARDED. DATE MARK PHF THAT ARE STORED FOR MORE THAN 24 HOURS.,
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A SANITIZING TEST KIT IS NOT PROVIDED TO ENSURE THE ACCURACY OF SANITIZING SOLUTION IN MG/L FOR SANITIZING THE TABLES. A CHLORINE TEST KIT NEEDS TO BE PROVIDED TO TEST SANITIZING SOLUTION IN MG/L FOR WIPING TABLES. PROVIDE TEST KIT. WILL VERIFY CORRECTION WITHIN 10 DAYS., ,
- 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)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOP STORED IN A WET BUCKET. AFTER USE,MOPS SHALL BE HUNG UP TO AIR DRY WITHOUT SOILING EQUIPMENT OR SUPPLIES. HANG UP MOPS TO PROPERLY AIR- DRY. WILL VERIFY AT NEXT INSPECTION.
- 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.
- Single-Service and Single-Use
- Items:
- Single-service/single-use items
- Problems:
- Reused
- Corrections:
- Do not reuse single-service/single-use items.
- Comment:
- PIZZA DOUGH WAS STORED IN GARBAGE BAG AT BASE OF COOLER. SINGLE-USE ITEM SUCH AS GARBAGE BAGS SHALL BE USED FOR GARBAGE AND NOT FOOD CONTAINER. USE FOOD GRADE BAGS FOR PIZZA DOUGH.,
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
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10/29/2013 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- THERMOMETERS HAVE BEEN PROVIDED. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Cleanser, Availabi
- Comment:
- SOAP HAS BEEN PROVIDED IN THE MEN'S BATHROOM.
- 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:
- ALL FOODS IN THE COOLER LOCATED IN THE SNACK AREA ARE ARRANGED TO PREVENT CONTAMINATION. CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- HOT DOGS ARE PROPERLY DATE MARKED. 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
- Equipment, Food-Contact Surfac
- Comment:
- POP DISPENSER AND 3 COMPARTMENT SINK WERE CLEANED TO SIGHT AND TOUCH. 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
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05/03/2013 | Follow-up |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures. See Drips. These filters must be clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- 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 and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Under fixed equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the bar area floors paying special attention to the floor areas under and adjacent to various pieces of fixed equipment. Simply sweep and mop all bar floors often.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in cooler Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the fan guards located overhead within the reach in cooler(s). As dusts begin to visually accumulate on these guards, simply wash to remove being sure to capture all dusts and not allowing to spread within cooler.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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10/25/2012 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Remove yellow gloves from hand wash sink. This sink is to be used exclusively for staff hand washing. Keep the bowl area free of any items that may dissuade staff hand wash activities.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Front Service Counter reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. As old food residuals and breading begin to accumulate on the bottom surfaces, simply remove, wash, & wipe dry. Simply keep the bottom area of reach in freezer free of old food debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Front Service Counter counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Discontinue storing the wet wiping cloths on various counters. Begin practice of properly storing these cloths in the sanitizer bucket between uses to minimize bacterial growth on cloths as well as to reduce any objectionable odors.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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04/18/2012 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- Front Service Counter Ventilation hood canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the overhead areas of the ventilation hood canopy located over the grill. Simply wash the filters and all surrounding overhead areas often to remove grease accumulations.
- 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Front Service Counter microwave oven (s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep cleaner the interior surfaces of the microwave oven. Clean as often as necessary to remove accumulations and maintain a clean interior cavity. Simply wash and sanitize often.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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10/21/2011 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink front
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of soap at the hand wash sink located under the Front Service Counter. Having soap available will encourage frequent and PROPER staff handwashing.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of disposable paper towel at the hand wash sink located under the Front Service Counter. Having paper towel available will encourage frequent and PROPER staff handwashing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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04/18/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- Fruit flies have been completely eliminated from snack bar & walk-in cooler area
- General violation description:
- 6-501.111 - one of two at bar. Continue to clean & apply other preventative controls. VIOLATION CORRECTED.
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11/09/2010 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats, Pest(s) gnats
- Locations:
- behind the bar, snack bar
- Problems:
- Present in facility, Present in facility
- Corrections:
- Remove pests from facility., Remove pests from facility.
- Comment:
- LARGE AMOUNTS OF FRUIT FLIES PRESENT BEHIND BAR AND IN SNACK BAR (NEAR REGISTER). MANY FRUIT FLIES HOVERING AROUND SQUARE FLOOR DRAIN NEAR WALK-IN COOLER. ELIMINATE PESTS THROUGH CLEANING AND TREATMENT OF HARBORAGE AREAS (FLOOR DRAINS, NEAR BEVERAGE SYRUPS, UNDER EQUIPMENT, ETC)., WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE CRITICAL VIOLATION IS CORRECTED.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- floor drain, snack bar, Dry Storage room floor
- Problems:
- Soiled, Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean., Keep clean.
- Comment:
- LARGE AMOUNT OF MOLD AND SLIME HAS ACCRUED IN SQUARE FLOOR DRAIN (NEAR WALK-IN COOLER). FRUIT FLIES PRESENT IN/AROUND DRAIN. CLEAN REGULARLY AND THOROUGHLY TO AVOID HARBORAGE CONDITIONS FOR DRAIN FLIES. , CLEAN UNDER SNACK BAR AREA, ESPECIALLY UNDER EQUIPMENT. FRUIT FLIES ARE PRESENT., PLASTIC WARE AND PAPER TRAYS SCATTERED ON FLOOR OF DRY STORAGE ROOM. KEEP THIS AREA CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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10/27/2010 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE FOLLOWING AIR GAP CONCERNS WERE NOTED: 1. THE TIPS OF THE PVC AND COPPER DRAIN LINES (FROM THE ICE MACHINE CONDENSER) WERE FOUND BELOW THE FLOOD RIM OF THE DRAIN CUPS TO WHICH THESE LINES DISCHARGE. 2. THE END OF THE PVC DRAIN LINE FROM THE BOTTOM OF THE ICE MACHINE WAS FOUND BELOW THE RIM OF THE DRAIN CUP TO WHICH THIS LINE DISCHARGES. 3. THE DISCHARGE FROM THE ABOVE THREE DRAIN LINES IS DIRECTED TO A SINGLE PVC DRAIN LINE POSITIONED ALONG THE FLOOR NEAR THE CABINETS. THE END OF THIS DRAIN LINE WAS FOUND BELOW THE RIM OF THE SQUARE FLOOR DRAIN TO WHICH IT DISCHARGES. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THE SINGLE PVC DRAIN LINE AND THE RIM OF THE SQUARE FLOOR DRAIN BELOW
- General violation description:
- 5-402.11 - OR PROVIDE AN AIR GAP BETWEEN THE ENDS OF THE THREE SMALLER DRAIN LINES AND THE RIM OF THE FLOOR CUPS TO WHICH THESE LINES DISCHARGE. 4. THE END OF THE PVC DRAIN LINE FROM THE ICE BIN/BEVERAGE DISPENSER WAS FOUND BELOW THE RIM OF THE FLOOR DRAIN BELOW. 5. THE IRON DRAIN PIPE FROM THE BOTTOM OF THE PREP COOLER WAS FOUND AT / BELOW THE LEVEL OF THE FLOOR DRAIN NOTED ABOVE. FOODS SUCH AS TOMATOES AND LETTUCE WERE OBSERVED IN THIS COOLER. PROVIDE AIR GAPS BETWEEN THE ENDS OF THE DRAIN LINES NOTED IN POINTS 4 AND 5 AND THE RIM OF THE FLOOR DRAIN TO WHICH THEY DISCHARGE. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN FOR THIS VIOLATION ON 10-20-2008 AND AN OFFICE CONSULTATION WAS ALREADY CONDUCTED. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE.
- Critical: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- WATER FROM THE WALK IN COOLER CONDENSER WAS OBSERVED DRAINING THROUGH A PVC PIPE THROUGH THE COOLER WALL AND INTO A PLASTIC PAIL HANGING ON THE PIPE. THE PAIL WAS NEARLY 95 % PERCENT FULL WITH DRAINAGE WATER. WASTE WATER SHOULD BE CONVEYED FROM THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. DRAINAGE FROM THE CONDENSER SHOULD BE DIRECTED TO A FLOOR DRAIN OR SIMILAR RECEPTACLE. REROUTE THE DRAIN LINE FROM THIS CONDENSER TO A FLOOR DRAIN (OR SUITABLE RECEPTACLE) WITH AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THE DRAIN LINE AND THE RIM OF THE FLOOR DRAIN. A RE-VISIT INSPECTION WILL BE CONDUCTED PENDING FURTHER ADMINISTRATIVE ACTION PURSUED FOR VIOLATION 5-402.11. IF IT IS PERCEIVED, THAT ADDITIONAL TIME IS NECESSARY TO CORRECT THE VIOLATION, CONTACT OUR OFFICE AT 1-734-727-5684 AND ADDITIONAL TIME MAY BE GRANTED PENDING THE APPROVAL OF THE HEALTH DEPARTMENT.
- 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.
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04/20/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE END OF THE MAIN ICE MACHINE DISCHARGE LINE (POSITIONED NEAR THE CABINETS) AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY SECURING THIS LINE TWO A LARGE PVC LINE NEARBY BY WITH A LARGE ZIP TIE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE CONCENTRATION OF IODINE SANITIZER DISPENSED BY THE BAR GLASS WASHER WAS APPROXIMATELY 12.5 PPM. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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12/07/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Roosevelt Lanes Inc, 6701 Roosevelt, Allen Park, MI 48101 »