Sams Place Family Restaurant, 33251 Five Mile, Livonia, MI 48154 - inspection findings and violations

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Business Info

Restaurant name: SAMS PLACE FAMILY RESTAURANT
Address: 33251 Five Mile, Livonia, MI 48154
Permit #: 051180
Non-smoking facility: No
Last inspection: 03/16/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 03/16/2015Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis. Fill out a risk control plan and return a copy to the inspector during the revisit.
    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: Handwashing Sink, Installation
    Items:
    Handwashing facility
    Problems:
    Lack of hot water
    Corrections:
    Provide hot water.
    Comment:
    Observed no hot water for the cookline handsink. Hot water of at least 100 degrees F must be provided at all handsinks. Repair or replace the handsink to provide hot 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.
  • Critical: Temperature Measuring Devices,
    Items:
    Thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    Observed two inaccurate metal stem food thermometers in kitchen. Food thermometers must be accurate. Repair or replace these thermometers.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled floor under the unused fryer. Facilities must be kept clean. Clean the floor to sight and touch as needed.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed bare wood support under the fryer legs and peeling wood shelf under the dishmachine table. Equipment must be maintained. Paint these items to provide smooth and easily cleanable surfaces.
    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.
 03/05/2015Routine
  • Critical: Cooling
    Comment:
    Corrected. Did not observe any cooling foods. Cook stated foods are cooled to 71F in 2 hours and 41F in another 4 hours.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Corrected by cleaning all noted 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
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Corrected. Observed foods in walk-in cooler 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: Sanitizing Solutions, Testing
    Comment:
    Corrected by providing chlorine test strips.
    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)
 10/09/2014Follow-up
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    Observed split pea soup cooked today around 8am at 77F-103F and turkey juice at 70F. Foods shall be cooled as stated above - ensure foods are cooled properly.. Discard soup and juice.,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Can opener blade and area around blade had accumulation of food debris and metal shavings - thoroughly clean. The slicer guard had food debris on it - after use, take slicer apart and clean. Drawer has knives on soiled cardboard - store knives on a clean surface. Inside bin of ice machine has accumulation of mold - clean.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Walk-in cooler had chikcen noodle soup 47F, chicken lemon rice soup 51F, raw chicken 45F, spinach pie 47F. Hold these foods at or below 41F. Discard any potentially hazardous foods held over 41F for over 4 hours. This violation is a repeat from the last inspection. An office consultation with fees may be scheduled.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Chlorine test strips not available - provide.,
    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)
  • Intensity
    Items:
    Lighting intensity
    Comment:
    Dry storage is missing a light bulb. Provide light bulb.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
 09/24/2014Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED BY CLEANING SLICER AND THE SHELVES AND WALK-IN COOLER.
    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: Handwashing Sink, Installation
    Comment:
    CORRECTED. HOT WATER SUPPLIED AT HANDWASH SINK.
    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.
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED. COOLER HOLDING FOODS AT/BELOW 41F. EGGS KEPT IN COOLER.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Comment:
    CORRECTED. OBSERVED READY TO EAT FOODS HANDLED WITH GLOVED HANDS.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTED. ALL REQUIRED FOODS ARE DATE MARKED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: When to Wash
    Comment:
    CORRECTED. OBSERVED COOKS WASHING HANDS.
    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
 04/02/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED SLICER BLADE AND GUARD WITH FOOD DEBRIS. CLEAN AND KEEP CLEAN. OBSERVED SHELVES IN STAND-UP COOLER AT COOKLINE AND ALSO IN WALK-IN COOLER THAT ARE HEAVILY SOILED WITH FOOD DEBRIS/GREASE. CLEAN SHELVES AND KEEP CLEAN. WALK-IN COOLER WALLS, CEILING AND CONDENSER FAN ARE DUSTY/SOILED. CLEAN AND KEEP CLEAN.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Handwashing Sink, Installation
    Items:
    Handwashing facility
    Problems:
    Lack of hot water
    Corrections:
    Provide hot water.
    Comment:
    HANDWASH SINK AT COOKLINE IS NOT SUPPLYING HOT WATER. REPAIR TO PROVIDE HOT WATER OF AT LEAST 100F.,
    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.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    TOP PREP HAD FETA 49F, CUT TOMATOES 51F, LETTUCE 53F. INSIDE PREP COOLER HAD TUNA SALAD AND GYRO SAUCE 51F AND RAW CHICKEN AT 49F. HOLD AT 41F OR BELOW. DISCARD ANY POTENTIALLY HAZARDOUS FOODS HELD OVER 41F FOR 4 HOURS. OBSERVED 1 1/2 TRAYS OF RAW EGGS SITTING ON COUNTER AT 63F. KEEP EGGS AT 41F OR BELOW OR TIME MARK FOR A MAXIMUM OF 4 HOURS AND DISCARD. REPEAT FROM LAST INSPECTION - SUBMIT RISK CONTROL PLAN.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OBSERVED COOK GRAB BREAD WITH BARE HANDS AND PUT ON THE GRILL TO TOAST. READY TO EAT FOODS MUST BE HANDLED WITH GLOVED HANDS OR SUITABLE UTENSILS. EXPLAINED THAT BREAD IS NOT BEING COOKED TO KILL OFF BACTERIA (LIKE RAW MEAT) SO A BARRIER BETWEEN BARE HAND CONTACT IS NEEDED. COOK PUT SOME GLOVES ON. MAKE SURE GLOVES ARE SUPPLIED AT THE COOKLINE AT ALL TIMES.,
    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)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OBSERVED SOME ITEMS DATE MARKED IN THE WALK-IN COOLER, BUT THERE ARE MANY ITEMS WITHOUT ANY DATE MARKING: CABBAGE ROLLS, HAM, RICE, MACARONI & CHEESE, COOKED CHICKEN, LASAGNA, SAUCES, DELI MEATS. DATE MARK ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS HELD OVER 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: 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:
    DURING INSPECTION, DID NOT OBSERVE EITHER COOK WASH THEIR HANDS AT ANY TIME. OBSERVED ONE COOK GRAB FROZEN RAW BURGER PATTY WITH GLOVED HANDS, THEN CONTINUE TO HANDLE READY TO EAT FOODS (BREAD). MUST REMOVE GLOVES AND WASH HANDS IN BETWEEN HANDLING RAW MEATS AND READY TO EAT FOODS AND WHEN ANY OTHER CONTAMINATION OCCURS.,
    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
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    AT COOKLINE BY HANDWASH SINK OBSERVED: UNCOVERED POP CUPS, UNCOVERED COFFEE MUG, PLASTIC BOTTLE BEVERAGE, 1/2 EATEN APPLE, ETC. EMPLOYEES SHALL EAT/DRINK IN A DESIGNATED AREA. THEY MAY HAVE A BEVERAGE IN A CUP WITH A LID AND STRAW AS LONG AS IT'S STORED BELOW AND AWAY FROM FOOD PREP 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
  • Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    ONE COOK WAS NOT WEARING A HAIR RESTRAINT. FOOD EMPLOYEES MUST WEAR A HAT OR HAIRNET.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    ICE MACHINE DOOR IS FALLING APART AND CRACKED INSIDE. REPAIR/REPLACE DOOR. WOODEN COUNTER/CABINET AT COOKLINE IS DEGRADING, FALLING APART AND CHIPPED - EXPOSING BARE WOOD. REPLACE OR REPAIR TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. BOTTOM SHELVES OF PREP TABLES ARE RUSTY. CLEAN AND PAINT WITH HIGH GLOSS ENAMEL PAINT TO MAKE SMOOTH AND EASILY CLEANABLE.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHT BULBS IN DRY STORAGE AREA ARE NOT COATED AND THERE ARE NO SHIELDS. PROVIDE COATED BULBS OR INSTALL SHIELDS.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Miscellaneous Sources of Conta
    Items:
    Food
    Problems:
    Not protected From contamination
    Corrections:
    Store in protected manner.
    Comment:
    OBSERVED KETCHUP BOTTLES, MAPLE SYRUP CONTAINER, INDIVIDUAL CONTAINERS OF BROWN SUGAR AND RAISINS ALL STORED BY HANDWASH SINK UNDER THE SOAP AND PAPER TOWEL DISPENSERS. STORE FOOD AWAY FROM SOAP AND PAPER TOWEL DISPENSERS TO PROTECT FROM CONTAMINATION.
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
 03/17/2014Routine
  • 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:
    WALK IN COOLER HAD RAW BACON ABOVE CABBAGE AND NEXT TO DELI MEATS. TRAY OF RAW EGGS ON VEGETABLES. STORE RAW MEATS BELOW AND AWAY FROM READY TO EAT FOOD., CORRECTED BY MOVING BACON BELOW CABBAGE AND EGGS WITH OTHER EGGS.
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    TOP PREP HAD FETA 52F, TOMATOES 46F, LETTUCE 53F. HOLD AT 41F OR BELOW., CORRECTED BY ADJUSTING COOLER TO HOLD 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)
 09/12/2013Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    MEAT SLICER BLADE WAS OBSERVED TO BE CLEANED
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Eating, Drinking or Tobacco
    Comment:
    NO EMP[LOYEES OBSERVED WITH OPEN DRINKS AT FOOD WORK / PREP 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
  • Critical: Hot and cold holding
    Comment:
    ALL FOODS WERE HELD AT 41F OR BELOW
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    NO DATES OBSERVED ON OPEN HOT DOGS AND SAUSAGE IN COOLER DRAWER NEAR GRILL..........NO DATES OBSERVED ON 4 BUCKETS OF SOUP (2 VEGETABLE AND 2 CHICKEN NOODLE) STORED IN WALK IN COOLER AND NO DATES ON HOUSE MADE RANCH STORED IN WALKIN......OPERATOR INDICATES THE SOUP AND RANCH WERE MADE YESTERDAY. IN ADDITION , NO DATES ON THE INDIVIDUAL SOLO CUPS OF HOUSE MADE DRESSINGS(GREEK AND RANCH) STORED IN THE DISPLAY COOLER......OPERATOR INDICATES THEY WERE INSTRUCTED AT CONSULTATION IT WAS NOT NECESSARY TO DATE THE SOLO CUPS........THE DRESSINGS (GREEK AND RANCH)DO NOT HAVE A SOURCE IN THE WALKIN WITH A DATE.......THERE WAS NOT A SUPPLY IN THE WALKIN FOR THE GREEK DRESSING AND THERE WAS A SOURCE FOR THE RANCH DRESSING BUT IT WAS NOT DATED......OPERATOR DISCARDED THE RANCH AND INDICATED THAT THE DRESSINGS WERE MADE YESTERDAY. OPERATOR INDICATES THAT THE SOUPS , SAUSAGE , AND HOTDOGS WILL BE DATED WHILE IM HERE AT THE VISIT.......OPERATOR WAS REMINDED THAT THE FOOD NEEDS TO BE DATED WHEN OPENED OR PREPARED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Comment:
    RAW ANIMAL FOODS WERE OBSERVED TO BE STORED PROPERLY
    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: Warewashing Chem.San., Temp/pH
    Comment:
    SANITATION RINSE WAS 50-100PPM
    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: When to Wash
    Comment:
    EMPLOYEES OBSERVED WASHING HANDS AFTER CHANGING GLOVES
    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
 12/17/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN BACK OF MEAT SLICER BLADE OF SOME OBSERVED DRIED FOOD RESIDUE AND BOTTOM OF HOUSING WHERE ALOT OF FOOD PARTICLES ARE IN CONTACT WITH BLADE AND OTHER AREAS OF THE ENTIRE MEAT SLICER,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    2 OPEN COFFEE AND BOWL OF OATMEAL OBSERVED AT WAITRESS STATION........OPEN COFFEE AT BACK WORK AREAS AND OPEN POP AT CLEAN EQUIPMENT AT DIS WASH. USE LIDDED CUP WITH STRAWS FOR EMPLOYEE DRINKS OR LIDDED MUG WITH HANDLE AND SMALL OPENING.,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    HOUSE MADE RANCH DRESSING AND SLICED TOMATOES RECORDED AT 51F AT DISPLAY COOLER........OPERATOR INDICATES COOLER SHUT DOWN FOR A COUPLE HOURS EACH DAY BECAUSE IT BUILDS UP ICE........DISCARD ALL POTENTIALLY HAZARDOUS FOODS NOT MAINTAINED AT 41F OR BELOW. FETA CHEESE AT AT 46F AND SLICED TOMATOES AT 50F AT TOP OF REACH IN COOLER. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW, OPERATOR HAS 4 CARTONS OF RAW EGGS STACKED AT ROOM TEMPERATURE.........4 FULL CARTONS IS BEYOND WORKING AMOUNT PERMITED ........STORE ONLY 1 CARTON AT WORK AREA AT ROOM EMPERATURE.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    NO DATES OBSERVED ON 2 CONTAINERS OF SOUP FROM PREVIOUS DAY.....NO DATES OBSERVED ON SLICED HAM, BAGGIED CORN BEEF , BAGGIED HAM, BAGGIED TURKEY IN WALK IN COOLER. NO DATES OBSERVED ON LOOSE SAUSAGE ( NO PACKAGE), BAGGIED CORNED BEEF , AND REWRAPPED HOT DOGS STORED IN SMALL DRAWER COOLER NEXT TO GRILL. PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZRADOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Stored over/next to
    Corrections:
    Keep separate.
    Comment:
    RAW FISH OBSERVED STORED OVER CARROTS IN WALK IN COOLER........RAW EGGS STORED OVER BUCKET OF PICKLES( LID OPEN)AND CUT CELERY IN FRONT OF RAW EGGS IN WALK IN COOLER.............STORE RAW ANIMAL FOODS ON BOTTOM SHELVING,
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    NO SANITIZER DETECTED DURING FINAL RINSE OF DISHWASHER.......OPERATOR HAS CALLED SERVICE ENSURE ALL EARLIER WASHED UTENSILS HAVE BEEN SANITIZED MANUELLY BEFORE USING. REPAIR MACHINE TO DISPENSE 50-100 PPM.,
    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: 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:
    OPERATOR OBSERVED CHANGOING GLOVES AFTER CONTAMINATING HANDS........OPERATOR DID NOT WASH HANDS BEFORE PUTTING NEW GLOVES ON.......WASH HANDS A MINUMUM 20SECONDS BEFORE PUTTING ON NEW GLOVES.,
    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
 09/25/2012Routine
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    FETA CHEESE RECORDED AT 46F ......SLICED TOMATOES AT 48F....AT TOP OF REACH IN COOLER. SLICED TOMATO WEDGES RECORDED AT 46F AT DISPLAY COOLER..........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEMS.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    NO DATES ON OPEN PACKAGE OF SMOKED KIELBASA, BAGGIED CORNED BEEF, BAGGIED TURKEY , IN REACH IN COOLER.....NO DATES ON BREADED COOKED CITY CHICKEN IN TUB........WRONG DATES ON CORNED BEEF DATED 3-30 TO 1-6.....EIGHT DAY LIMIT....NO DATES ON 2 CONTAINERS OF CHICKEN SOUP. SUBMIT RISK CONTROL PLAN
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Stored over/next to
    Corrections:
    Keep separate.
    Comment:
    RAW ANIMAL FOODS MUST BE STORED ON BOTTOM SHELVING..........RAW CHICKEN ON THE BOTTOM THEN RAW GROUND ROUND ABOVE RAW CHICKEN OTHER FOODS THAT ARE NOT RAW ANIMAL FOODS MUST BE STORED ABOVE THE RAW ANIMAL FOODS......DO NOT STORE THE OTHER FOODS SUCH AS CHEESE , PICKLES, VEGETABLES IN FRONT OF, UNDER , OR ON RAW ANIMAL FOODS. RAW CHICKEN OBSERVED OVER RAW HAMBURGER. PICKLE OBSERVED IN FRONT OF RW EGGS AND RAW RAW CHICKEN. SPINACH STORED ON TOP OF BOXES OF RAW EGGS......FETA CHEESE UNDER RAW EGGS AND BREADED COOKED CITY CHICKEN OBSERVED IN FRONT OF BOXES OF RAW EGGS ON THE SAME SHELF. THOSE ARE THE OBSERVED STORAGE VIOLATIONS. SUBMIT RISK CONTROL PLAN., OPERATOR CONTAMINATED GLOVES WHEN BREAKING EGGS...THEN HANDED TOAST AND SLICED TOMATOES TO GO TO THE CUSTOMER.........DISCONTINUE FOOD CONTAMINATION WITH CONTAMINATED GLOVES.
    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: 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:
    EMPLOYEE WAS OBSERVED CHANGING GLOVES AFTER CONTAMINATING WITH RAW EGGS AND FAILED TO WASH HANDS.......ENSURE COOKS WASH HANDS PROPERLY AFTER TAKING OFF THE CONTAMINATED GLOVES AND PUTTING ON THE NEW GLOVES TO PREVENT CONTAMINATION OF THE NEW GLOVES. submit risk control plans .
    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
 04/02/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED BY OBSERVING SLICER CLEAN AND IT IS CLEANED AFTER USE.
    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: Consumption of Raw Animal Food
    Comment:
    CORRECTED. WAITRESSES ASKED ABOUT CONSUMER ADVISORY AND THEY ALL WERE KNOWLEDGABLE.
    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: Eating, Drinking or Tobacco
    Comment:
    CORRECTED. DID NOT OBSERVE ANY OPEN BEVERAGES (CUPS OR BOTTLES) IN KITCHEN OR AT COOKLINE. EMPLOYEES GO TO END OF WAITSTATION AREA AND USE 6OZ CUP AT ONE TIME DURING BREAK.
    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: Hot and cold holding
    Comment:
    CORRECTD. DISPLAY COOLER HAD COLESLAW AT 37F, CUT TOMATOES 38F, HOUSE DRESSING 39F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Comment:
    CORRECTED. EMPLOYEES TRAINED ON CHANGING GLOVES AND WASHING HANDS BETWEEN RAW MEATS AND READY TO EAT. OBSERVED PROPER HANDLING AND WASHING.
    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 Food, Date Markin
    Comment:
    CORRECTED. OBSERVED ALL ITEMS DATE MARKED WITH PREP AND USE BY DATES OF 6 DAYS: SPINACH PIE, HAM, NOODLES, ETC.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Comment:
    CORRECTED. OBSERVED RAW CHICKEN AND TURKEY BELOW RAW EGGS AND TO THE SIDE RAW BURGER AND RAW SAUSAGE. COOKED CORNED BEEF ABOVE THESE. RAW BACON ON SHELF SEPARATED FROM RAW SAUSAGE.
    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: System Maintained in Good Repa
    Comment:
    CORRECTED BY REPAIRING LEAK AT HANDSINK AND CULINARY SINK.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: When to Wash
    Comment:
    CORRECTED BY TRAINING ALL EMPLOYEES TO WASH HANDS FOR 20 SECONDS. OBSERVED COOK AND WAITRESS WASHING HANDS PROPERLY.
    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
 12/16/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CLEAN MEAT SLICER OBSERVED WITH DRIED FOOD EVERY NIGHT.,
    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: Consumption of Raw Animal Food
    Comment:
    TRAIN WAITSTAFF TO KNOW WHICH FOODS ARE UNDERCOOKED. WAITRESS COULD NOT TELL ME WHICH FOODS ARE UNDERCOOKED.,
    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: Eating, Drinking or Tobacco
    Comment:
    OPEN (COFFEE) DRINKS OBSERVED AT COOK'S PREP TABLE AND ON DISHWASHER. USE LIDDED CUPS WITH STRAW.,
    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: Hot and cold holding
    Comment:
    RICE PUDDING RECORDED AT 47F IN TOP OF DISPLAY COOLER, CREAM CHEESE AT 46F. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 OR BELOW.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Comment:
    OPERATOR OBSERVED HANDLING READY TO EAT FOODS (CUT ONIONS AT TOP OF SALAD PREP COOLER) WITH BARE HAND. USE GLOVES OR UTENSILS. RAW ONIONS MAY BE PUT ON HOT DOGS.,
    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 Food, Date Markin
    Comment:
    PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS STORED IN COOLERS 24 HOURS OR MORE. NO DATEMARKING OBSERVED ON GRAVY, HOUSE MADE RANCH DRESSING, 5 GALLON BUCKETS OF SOUP(S), (CHICKEN NOODLE AND VEGETABLE SOUPS),
    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: System Maintained in Good Repa
    Comment:
    ALL PLUMBING LEAKS REPAIRED.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 10/26/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    MEAT SLICER OBSERVED WITH ACCUMULATED DRIED FOOD RESIDUE ON THE BACK OF THE BLADE........CLEAN AND SANITIZE SLICER BLADE AFTER USING OR EX LEAST BEFORE THE CUT FOOD PRODUCTS BECOME DRIED AND / OR DO NOT MISS THE BACK OF THE BLADE DURING CLEANING,,,,,,,,,,THE SLICER MUST BE BROKEN DOWN TO PROPERLY CLEAN AND SANITIZE IT.
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    MEAT SLICER OBSERVED WITH ACCUMULATED DRIED FOOD RESIDUE ON THE BACK OF THE BLADE........CLEAN AND SANITIZE SLICER BLADE AFTER USING OR EX LEAST BEFORE THE CUT FOOD PRODUCTS BECOME DRIED AND / OR DO NOT MISS THE BACK OF THE BLADE DURING CLEANING,,,,,,,,,,THE SLICER MUST BE BROKEN DOWN TO PROPERLY CLEAN AND SANITIZE IT., ,
    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: Consumption of Raw Animal Food
    Items:
    Menu advisories
    Comment:
    TRAIN ALL WAITSTAFF TO BE KNOWLEDGE\ABLE ON THE FOODS THAT ARE COOKED TO ORDER WHEN USING ..." ASK SERVER ABOUT FOODS COOKED TO ORDER" ON THE MENU........WAITTRESS WAS NOT KNOWLEDGEABLE IN THE ABOVE.
    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 Raw Animal Food
    Items:
    Menu advisories
    Comment:
    TRAIN ALL WAITSTAFF TO BE KNOWLEDGE\ABLE ON THE FOODS THAT ARE COOKED TO ORDER WHEN USING ..." ASK SERVER ABOUT FOODS COOKED TO ORDER" ON THE MENU........WAITTRESS WAS NOT KNOWLEDGEABLE IN THE ABOVE., ,
    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: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OPEN COFFEE OBSERVED ON CUTTING BOARD, OPEN CUP OF WATER OBSERVED ON DISHWASHER, AND TWIST CAP WATER BOTTLE (HALF EMPTY) OBSERVED AT WAITTRESS STATION OR WORK AREA...............USE LIDDED CUPS WITH STRAWS OR LIDDED MUG FOR EMPLOYEE DRINKS.........NO OPEN DRINKS OR TWIST BOTTLES AS OBSERVED IN 3 DIFFERENT WORK LOCATIONS. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM,
    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: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OPEN COFFEE OBSERVED ON CUTTING BOARD, OPEN CUP OF WATER OBSERVED ON DISHWASHER, AND TWIST CAP WATER BOTTLE (HALF EMPTY) OBSERVED AT WAITTRESS STATION OR WORK AREA...............USE LIDDED CUPS WITH STRAWS OR LIDDED MUG FOR EMPLOYEE DRINKS.........NO OPEN DRINKS OR TWIST BOTTLES AS OBSERVED IN 3 DIFFERENT WORK LOCATIONS. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM, , ,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COLE SLAW AND CUT TOMATOES RECORDED AT 51F IN DISPLAY COOLER AND HOUSE MADE DRESSINGS RECORDED AT 55F IN THE SAME DISPLAY COOLER........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COLE SLAW AND CUT TOMATOES RECORDED AT 51F IN DISPLAY COOLER AND HOUSE MADE DRESSINGS RECORDED AT 55F IN THE SAME DISPLAY COOLER........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW., ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OPERATOR OBSERVED HANDLING READY TO FOODS WITH CONTAMINATED GLOVES ....GLOVES BECAME CONTAMINATED AFTER CRACKING RAW EGGS......THEN OPERATOR REACHED INTO SLICED/DICED RAW ONIONS AND GREEN PEPPERS WITH CONTAMINATED HAND /GLOVE TO USE THOSE INGREDIENTS IN THE OMELETTE. RAW ONIONS ARE PUT ON HOTDOGS......DISCONTINUE CONTAMINATING OTHER FOODS WITH CONTAMINATED HANDS OR GLOVES.....SUBMIT RISK CONTROL PLAN.
    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:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OPERATOR OBSERVED HANDLING READY TO FOODS WITH CONTAMINATED GLOVES ....GLOVES BECAME CONTAMINATED AFTER CRACKING RAW EGGS......THEN OPERATOR REACHED INTO SLICED/DICED RAW ONIONS AND GREEN PEPPERS WITH CONTAMINATED HAND /GLOVE TO USE THOSE INGREDIENTS IN THE OMELETTE. RAW ONIONS ARE PUT ON HOTDOGS......DISCONTINUE CONTAMINATING OTHER FOODS WITH CONTAMINATED HANDS OR GLOVES.....SUBMIT RISK CONTROL PLAN. , ,
    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 Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON ALL POTENTIALLLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS......NO DATEMARKING OBSERVED ON SOUPS MADE YESTERDAY IN 5 GALLON BUCKETS, HOUSE MADE RANCH & GREEK DRESSINGS, SPINACH PIE, AND BAGGIED/SLICED LUNCH MEATS. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM
    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: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON ALL POTENTIALLLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS......NO DATEMARKING OBSERVED ON SOUPS MADE YESTERDAY IN 5 GALLON BUCKETS, HOUSE MADE RANCH & GREEK DRESSINGS, SPINACH PIE, AND BAGGIED/SLICED LUNCH MEATS. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM, ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Stored over/next to
    Corrections:
    Keep separate.
    Comment:
    DICED TOMATOES OBSERVED IN FRONT OF RAW CHICKEN IN BOTTOM OF REACH IN COOLER. PICKLES STORED BETWEEN BOXES OF RAW EGGS AND BUCKET OF RAW CHICKEN IN WALK IN COOLER......ALSO PACKAGES OF SPINACH (ONE PACKAGE OPEN) OBSERVED ON BOXES OF RAW EGGS AND INFRONT OF OTHER BOXES OF RAW EGGS.........OPERATOR HAS AT LEAST 18 BIG BOXES OF RAW EGGS IN REACH IN COOLER........THIS TAKES UP A LARGE AMOUNT OF SPACE IN WALK IN .......IT MAKES IT DIFFICULT TO STORE FOOD PROPERLY......IT WAS THE SAME PROBLEM LAST ROUTINE INSPECTION AND OPERATOR HAD INDICATED HE WOULD HAVE MORE DELIVERIES TO REDUCE THE AMOUNT OF BOXES IN THE WALK IN . STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARATED FROM OTHER NON -RAW ANIMAL FOODS. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.
    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: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Stored over/next to
    Corrections:
    Keep separate.
    Comment:
    DICED TOMATOES OBSERVED IN FRONT OF RAW CHICKEN IN BOTTOM OF REACH IN COOLER. PICKLES STORED BETWEEN BOXES OF RAW EGGS AND BUCKET OF RAW CHICKEN IN WALK IN COOLER......ALSO PACKAGES OF SPINACH (ONE PACKAGE OPEN) OBSERVED ON BOXES OF RAW EGGS AND INFRONT OF OTHER BOXES OF RAW EGGS.........OPERATOR HAS AT LEAST 18 BIG BOXES OF RAW EGGS IN REACH IN COOLER........THIS TAKES UP A LARGE AMOUNT OF SPACE IN WALK IN .......IT MAKES IT DIFFICULT TO STORE FOOD PROPERLY......IT WAS THE SAME PROBLEM LAST ROUTINE INSPECTION AND OPERATOR HAD INDICATED HE WOULD HAVE MORE DELIVERIES TO REDUCE THE AMOUNT OF BOXES IN THE WALK IN . STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARATED FROM OTHER NON -RAW ANIMAL FOODS. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM. ,
    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: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    REPAIR LEAKING HANDWASH SINK AND CULINARY SINK.......WATER LEAKING ON FLOOR FROM 2 COMPARTMENT SINK. MAINTAIN EQUIPMENT AND PLUMBING......OPERATOR INDICATES A PLUMBER HAS BEEN SCHLDULED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    REPAIR LEAKING HANDWASH SINK AND CULINARY SINK.......WATER LEAKING ON FLOOR FROM 2 COMPARTMENT SINK. MAINTAIN EQUIPMENT AND PLUMBING......OPERATOR INDICATES A PLUMBER HAS BEEN SCHLDULED., ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • 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:
    ENSURE EMPLOYEE WASH HANDS A MINUMUM 20 SECONDS AFTER CONTAMINATING GLOVES OR HANDS WHEN HANDLING AND/OR CRACKING EGGS. WORKER OBSERVED CRACKING EGGS WITH BARE HANDS THEN HANDLING WIPING CLOTH ON CUTTING BOARD AND WIPING CUTTING BOARD WITH CLOTH, AND HANDLING UTENSILS AND COOLER DOOR HANDLES..........WASH HANDS AFTER CONTAMINATING HANDS BY CRACKING EGGS. ANOTHER WORKER OBSERVED CRACKING EGGS WITH GLOVES THEN HANDLING UTENSILS, RAW CUT ONIONS FROM WAITTRESS PREP COOLER.......DISCARD GLOVES AFTER HANDLING RAW EGGS AND WASH HANDS A MINUMUM 20 SECONDS BEFORE CHANGING GLOVES.
    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
  • 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:
    ENSURE EMPLOYEE WASH HANDS A MINUMUM 20 SECONDS AFTER CONTAMINATING GLOVES OR HANDS WHEN HANDLING AND/OR CRACKING EGGS. WORKER OBSERVED CRACKING EGGS WITH BARE HANDS THEN HANDLING WIPING CLOTH ON CUTTING BOARD AND WIPING CUTTING BOARD WITH CLOTH, AND HANDLING UTENSILS AND COOLER DOOR HANDLES..........WASH HANDS AFTER CONTAMINATING HANDS BY CRACKING EGGS. ANOTHER WORKER OBSERVED CRACKING EGGS WITH GLOVES THEN HANDLING UTENSILS, RAW CUT ONIONS FROM WAITTRESS PREP COOLER.......DISCARD GLOVES AFTER HANDLING RAW EGGS AND WASH HANDS A MINUMUM 20 SECONDS BEFORE CHANGING GLOVES. ,
    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
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    STORE WIPING CLOTHS IN SANITZER SOLUTION (100-200PPM) WHEN NOT IN USE (IN HAND)
    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
 09/29/2011Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Comment:
    NO OPEN DRINKS OBSERVED AT 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
  • Critical: Preventing Contamination from
    Comment:
    GLOVES USED WHEN HANDLING TOAST
    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 Food, Date Markin
    Comment:
    DATE MARKING OBSERVED ON POTENTIALLY HAZARDOUS FOODS.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Responsibility of Person in Ch
    Comment:
    ALL EMPLOYEES HAVE BEEN EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS.
    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: Separation, Packaging, & Segre
    Comment:
    RAW CHICKEN AND RAW EGGS TOGETHER ON CENTER WALL/SHELF...RAW BEEF AND PORK WOULD BE OVER A CONTAINER OF RAW CHICKEN IF AVAILABLE.
    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
 04/14/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    USE LIDDED CUPS WITH STRAWS FOR DRINKS AT WORK AREAS......OPEN DRINKS OBSERVED AT 3 DIFFERENT WORK LOCATIONS IN KITCHEN .
    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: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    USE LIDDED CUPS WITH STRAWS FOR DRINKS AT WORK AREAS......OPEN DRINKS OBSERVED AT 3 DIFFERENT WORK LOCATIONS IN KITCHEN . ,
    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: 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:
    USE GLOVES OR UTENSILS WHEN HANLING READY TO EAT FOODS ......NO BARE HAND CONTACGT WITH READY TO EAT FOODS.......WAITTRESS OBSERVED HANDLING TOAST WITH BARE HANDS.
    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:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    USE GLOVES OR UTENSILS WHEN HANLING READY TO EAT FOODS ......NO BARE HAND CONTACGT WITH READY TO EAT FOODS.......WAITTRESS OBSERVED HANDLING TOAST WITH BARE HANDS.,
    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 Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS....NO DATE MARKING OBSERVED ON 2 BUCKETS OF SOUP IN WALK IN, BAGGIED SLICED TURKEY IN REACH IN COOLER, SPINACH PIE, CITY CHICKEN, OPEN PACKAGE OF HOT DOGS, & TRAY OF MACARONI AND CHEESE. ALSO, SOME OF THE FOODS THAT WERE DATED WERE DATED IMPROPERLY (IE 3-22 TO 3-30),,,,,,,,ADD 6 DAYS TO PREP DATE SUCH AS 3-22 TO 3-28.,
    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: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS....NO DATE MARKING OBSERVED ON 2 BUCKETS OF SOUP IN WALK IN, BAGGIED SLICED TURKEY IN REACH IN COOLER, SPINACH PIE, CITY CHICKEN, OPEN PACKAGE OF HOT DOGS, & TRAY OF MACARONI AND CHEESE. ALSO, SOME OF THE FOODS THAT WERE DATED WERE DATED IMPROPERLY (IE 3-22 TO 3-30),,,,,,,,ADD 6 DAYS TO PREP DATE SUCH AS 3-22 TO 3-28., ,
    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: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Comment:
    SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES & SYMPTOMS OF( DIARRHEA OR VOMITING) ON THEIR DAY OFF AND ON A REGULAR SCHEDULED WORK DAY TO THE PERSON IN CHARGE.........OPERATOR WAS NOT AWARE OF THE ABOVE FOR AN EMPLOYEE ILL ON THEIR DAY OFF. PROVIDED OPERATOR WITH HANDOUT , " FOODBORNE ILLNESS GUIDELINES " AND HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.
    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: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Comment:
    SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES & SYMPTOMS OF( DIARRHEA OR VOMITING) ON THEIR DAY OFF AND ON A REGULAR SCHEDULED WORK DAY TO THE PERSON IN CHARGE.........OPERATOR WAS NOT AWARE OF THE ABOVE FOR AN EMPLOYEE ILL ON THEIR DAY OFF. PROVIDED OPERATOR WITH HANDOUT , " FOODBORNE ILLNESS GUIDELINES " AND HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING. ,
    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: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Stored over/next to
    Corrections:
    Keep separate.
    Comment:
    STORE RAW ANIMAL FOODS ON BOTTOM SHELF SEPARATE FROM OTHER FOODS AND OTHER RAW MEAT PRODUCTS.........RAW EGGS IN CARTOON SOBSERVED OVER FETA CHEESE BUCKETS........BUCKET OF PICKLES STORED IN FRONT OF RAW EGGS (8 CARTOONS) , RAW PORK AND RAW CHICKEN ......ALSO RAW CHICKEN OBSERVED OVER RAW PORK,,,,,,,ALL OF THE ABOVE OBSERVED IN THE WALK IN COOLER.
    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: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Stored over/next to
    Corrections:
    Keep separate.
    Comment:
    STORE RAW ANIMAL FOODS ON BOTTOM SHELF SEPARATE FROM OTHER FOODS AND OTHER RAW MEAT PRODUCTS.........RAW EGGS IN CARTOON SOBSERVED OVER FETA CHEESE BUCKETS........BUCKET OF PICKLES STORED IN FRONT OF RAW EGGS (8 CARTOONS) , RAW PORK AND RAW CHICKEN ......ALSO RAW CHICKEN OBSERVED OVER RAW PORK,,,,,,,ALL OF THE ABOVE OBSERVED IN THE WALK IN COOLER.,
    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
 03/24/2011Routine Inspection
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    CORRECTED BY DISCARDING THE 4 TRAYS OF EGGS. EMPLOYEES INSTRUCTED TO TIME MARK EGGS AND ONLY TAKE OUT 1 TRAY AT A TIME., OBSERVED 4 TRAYS OF RAW EGGS OUT AT COOKLINE AT 77F. NO TIME MARKING OBSERVED. POTENTIALLY HAZARDOUS FOODS MUST BE TIME MARKED IF NOT HELD UNDER TEMPERATURE CONTROL. REPEAT FROM LAST ROUTINE- SUBMIT RISK CONTROL PLAN.
    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.
09/23/2010Routine Inspection

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