- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled handsink in the employee restroom. Handsinks must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under the cookline. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed greasy rag in fryer behind thpanel door and grease on shelf below tthe grills. Non-food contact equipment must be kept cleand toan. Clean to sight and touch on a weekly basis.
- 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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06/22/2015 | Routine |
- 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked grape leaves and cooked falafel in the reach-in freezer that were not date marked. Observed cooked rice in the reach in cooler that was not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared., Corrected: PIC properly date marked cooked grape leaves and cooked falafel in the reach-in freezer and properly date marked cooked rice in the reach-in cooler.
- 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, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- A food shall be discarded if it past the discard date marked on the box. Observed six boxes of commercially processed mango juice that were past the expiration date marked on the box. Discard the mango juice., Corrected: PIC discarded all of the boxes of expired mango juice.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing sink next to the 3 compartment sink that was blocked by a garbage can and had a plastic food storage container in it. Hand washing sinks shall only be used for washing hands and easily accessible. Do not store or block hand washing sinks. , Corrected: The hand washing sink is now easily accessible. PIC moved the garbage can to another area of the kitchen where it does not block the hand washing sink. PIC removed plastic storage containers from the hand washing sink.
- 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities shall be maintained in good repair. Observed a missing floor drain cover near the walk-in cooler and walk-in freezer. Replace missing floor drain cooler.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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12/15/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE SALAD BAR COUNTER-TOP BIN OF SLICED TOMATOES IS 41 F. THE GARLIC IN THE REACH-IN COOLER BELOW THE TOMATOES WAS 35 F. THE VIOLATION IS NOW CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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06/23/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE REACH-IN COOLER BELOW THE SALAD BAR HAD FETA CHEESE AT 45-46 F. THE HIGHEST ACCEPTABLE TEMPERATURE FOR FOOD STORED IN THE COOLER IS 41 F. TURN THE COOLER DOWN TO MAKE IT COLDER OR PROVIDE MORE SERVICE/REPAIR TO THE UNIT. CORRECT THIS PRIOR TO JUNE 23, 2014.,
- 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:
- , CHLORINE TEST STRIPS HAVE NOW BEEN ACQUIRED AND ARE STORED NEAR THE THREE COMPARTMENT SINK. VIOLATION 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)
- Wiping Cloths, Use Limitation
- Comment:
- , THE WIPING CLOTH BUCKET HAD ADEQUATE SANITIZER, BUT THE WATER WAS DIRTY AND IN NEED OF BEING CHANGED. CHANGE THE WATER IN THE SANITIZER BUCKET AS NEEDED WHENEVER IT ACCUMULATES FOOD RESIDUES.
- 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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06/12/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Locations:
- salad bar
- Comment:
- REACH-IN COOLER BELOW SALAD BAR HAD SLICED BEEF AT 46 F. ADJUST OR SERVICE COOLER SO THAT ALL CONTENTS ARE AT 41 F OR COLDER. CORRECT THIS ITEM WITHIN TEN (10) DAYS. A FOLLOW-UP VISIT WILL BE CONDUCTED TO VERIFY COMPLIANCE. , ,
- 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
- Locations:
- kitchen
- Comment:
- THERE ARE NO CHLORINE TEST STRIPS ON SITE. ACQUIRE CHLORINE TEST STRIPS AND STORE THEM WHERE THEY ARE READILY AVAILABLE FOR TESTING SANITIZER STRENGTH IN WIPING CLOTH BUCKETS. , ,
- 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)
- Maintaining Refuse Areas and E
- Comment:
- THE AREA SURROUNDING THE OUTSIDE DUMPSTER AT THE WEST END OF THE BUILDING IS COVERED WITH TRASH AND DEBRIS. THOROUGHLY SHOVEL AND SWEEP THIS AREA TO PREVENT THE ATTRACTION OF PESTS. THIS INFORMATION WAS RELAYED TO PAUL, THE CASHIER FOR THE RESTAURANT/GAS STATION. HE WILL CONVEY THIS INFORMATION TO THE BUILDING OWNER.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Wiping Cloths, Use Limitation
- Locations:
- in the
- Comment:
- THE WIPING CLOTH BUCKET TO THE RIGHT OF THE COOKING HOOD HAD DIRTY WATER AND NO DETECTABLE SANITIZER. CHANGE WATER WHENEVER IT APPEARS DIRTY AND MAINTAIN A SANITIZER SOLUTION OF 50-100 PARTS PER MILLION CHLORINE. NOTE: THIS IS A REPEAT VIOLATION. COMPLETE THE RISK CONTROL PLAN PROVIDED TODAY AND FAX IT BACK TO (734) 727-7165 ATTN: JOE NAGI., ,
- 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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06/09/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY PROVIDING PROPER MENU ADVISORY.
- 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 BY PROVIDING PROPER MENU ADVISORY.
- 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: 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 SOUP AND OTHER POTENTIALLY HAZARDOUS FOODS(PHF) STORED IN COOLER WITHOUT DATE MARKS. ANY PHF STORED IN COOLER FOR MORE THAN 24 HOURS SHALL BE DATE MARKED. DAY 1 STARTS WHEN YOU FIRST OPEN OR MAKE THE FOOD. YOU HAVE 7 DAYS TO SELL OR DISCARD FOOD. DATE MARK PHF IMMEDIATELY. WILL VERIFY CORRECTION WITHIN 10 DAYS. PERSON-IN CHARGE DATE MARKED SOUPS AFTER INSPECTION WAS COMPLETED.
- 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, 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 SOUP AND OTHER POTENTIALLY HAZARDOUS FOODS(PHF) STORED IN COOLER WITHOUT DATE MARKS. ANY PHF STORED IN COOLER FOR MORE THAN 24 HOURS SHALL BE DATE MARKED. DAY 1 STARTS WHEN YOU FIRST OPEN OR MAKE THE FOOD. YOU HAVE 7 DAYS TO SELL OR DISCARD FOOD. DATE MARK PHF IMMEDIATELY. WILL VERIFY CORRECTION WITHIN 10 DAYS. PERSON-IN CHARGE DATE MARKED SOUPS AFTER INSPECTION WAS COMPLETED.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOP LEANING ON WALL TO DRY INSIDE MOP ROOM. MOPS MUST BE PROPERLY HUNG TO AIR DRY IN AREA TO ALLOW WATER TO DRAIN. HANG MOPS ABOVE MOP SINK. WILL VERIFY CORRECTION AT NEXT ROUTINE 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED MOP LEANING ON WALL TO DRY INSIDE MOP ROOM. MOPS MUST BE PROPERLY HUNG TO AIR DRY IN AREA TO ALLOW WATER TO DRAIN. HANG MOPS ABOVE MOP SINK. WILL VERIFY CORRECTION AT NEXT ROUTINE 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SANITIZING CLOTHS ON COUNTERTOP. WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION WHEN THEY ARE NOT BEING USED. STORE CLOTHS IN SANITIZING BUCKETS. WILL VERIFY CORRECTION AT NEXT INSPECTION.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SANITIZING CLOTHS ON COUNTERTOP. WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION WHEN THEY ARE NOT BEING USED. STORE CLOTHS IN SANITIZING BUCKETS. WILL VERIFY CORRECTION AT NEXT INSPECTION.
- 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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12/04/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MENU ADVISORY NOT COMPLETE: HAS STATEMENT "COOKED TO ORDER ..." AT BOTTOM OF MENU, BUT NO ASTERISK NEXT TO STATEMENT OR FOOD ITEMS THAT CAN BE COOKED TO ORDER. PROVIDE ASTERISKS NEXT TO NOTED ITEMS - KABOBS, BURGERS, ETC. CORRECT BY NO LATER THEN THE NEXT ROUTINE INSPECTION.,
- 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
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06/24/2013 | Routine |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE NOT ABLE TO EXPLAIN HOT CHICKEN IS COOKED TO AND HOW HOT RICE IS COOKED TO IN MICROWAVE. ALL PERSONS IN CHARGE SHALL BE KNOWLEDGEABLE IN FOOD SAFETY STANDARDS AND REQUIREMENTS AT ALL TIMES. PROPERLY TRAIN STAFF DAILY. REVISIT BY 12/22/12., CORRECTED-PERSON IN CHARGE EDUCATED ON MINIMUM COOKING TEMPERATURES REQUIRED FOR ALL FOODS TODAY DURING INSPECTION.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Cookline floor
- Problems:
- Greasy
- Corrections:
- Keep 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.
- Drying Mops
- 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.
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12/12/2012 | Routine |
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