- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on interior panel of the ice machine. Food contact equipment m,ust be kept clean. Panel was cleaned to sight and touch in my presence. Violation corrected.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed greasy floor under the fryers. 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.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed pork on trays stored on floor of the walk-in cooler. Food must be stored above the floor on shelves. Remove food from floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed loose caulk hanging down from the exhaust hood aboe the right grill. Equipment must be maintained. Remove old caulk and replace with new, heat-resistant caulk.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease build-up on sides of the grills and fryers. Non-food contact areas of equipment must be kept clean. 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.
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- Observed unwrapped silverware set out on dining room tables. Silverware must be protected from contamination. Provide pre-wrapped silverware on dining room tables.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the food prep and 6 drawer coolers in kitchen as well as Pepsi cooler where food is stored. Conspicuous thermometers were provided in my presence. Violation corrected.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
05/13/2015 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Observed a direct connection between the drain bowl and the PVC pipe at the produce washing station. The PVC pipe connected to the drain bowl by a cut out plastic container. The PIC state that the container helped the flow direction of water. Remove the plastic piece so that there is not a direct connection between the PVC pipe and the drain bowl. , Corrected: The PIC removed the plastic piece that connected the PVC pipe and the drain bowl. A sufficient air gap is now provided at the produce washing sink.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed a dented can of sauerkraut on the can rack in dry storage. Discard all dented cans. , Corrected: PIC removed the dented can from the can rack and placed it into a box to return to the food establishments authorized food provider.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- 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 time for employee use. Observed a hand washing sink at the dish station that was blocked by a service cart. Observed a hand washing sink at the server station that was blocked by glass trays. Hand washing sinks should not be blocked and should be easily accessible. , Corrected: PIC moved the service cart away from the hand washing sink near the dish area and it is now easily accessible. PIC moved the glass tray away from the hand washing sink in the server station and it is now easily accessible.
- 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)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- A employee shall eat, drink, and or use any form of tobacco only in designated areas where the contamination of exposed food, equipment, utensils, or any other items needing protection can not result. Observed an employee beverage at the prep station that had a straw, but it was not covered with a lid. Employees may have employee beverages, but the beverages must have a lid on it with a straw to avoid potential contamination.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed cabbage leaf's, various stocks, and soups stored in 5 gallon buckets on the floor of the walk-in cooler. Store all food at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
11/25/2014 | Routine |
- Critical: Raw Animal Foods
- Comment:
- CORRECTED: RECEIVED PHOTOGRAPHS OF CHILDREN'S MENU ON BOTH TAKE-OUT AND DINE-IN MENUS VIA TEXT MESSAGE ON 7/1/14. MENUS SHOW THAT ASTERISKS NEXT TO BURGERS ON CHILDREN'S MENU ARE BLOCKED OUT WITH A MARKER. VIOLATION CONSIDERED CORRECTED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
07/01/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- CORRECTED: THE HOSE WITH SPRAY NOZZLE HAS BEEN REMOVED FROM FAUCET.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Cleaning Procedure
- Comment:
- CORRECTED: OBSERVED DISH WASH EMPLOYEE USING SOAP AND WASHING HIS HANDS FOR AT LEAST 20 SECONDS.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: TEMPERATURES OF 2 5-GALLON CONTAINERS OF SOUP IN WALK-IN MEASURED AT 35F AND 35F. BACON IS HELD IN STEAM TABLE ABOVE 135F. CREAM FOR COFFEE ON TABLES IS REMOVED AFTER SERVICE AND PLACED UNDER REFRIGERATION.
- 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: Raw Animal Foods
- Comment:
- UNCORRECTED: THE CHILDREN'S MENUS ARE STILL MARKED WITH ASTERISKS. MANAGER STATED THAT HE AND WAIT STAFF HAD COVERED THESE WITH DOTS, BUT THEY HAD FALLEN OFF. HE STATED THAT WHEN RE-ORDERING MENUS, THE APPROPRIATE CHANGES WOULD BE MADE. MANAGER WILL RE-APPLY STICKERS TO COVER ASTERISKS.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Reheating for Hot Holding
- Comment:
- CORRECTED: MEAT SAUCE ON COOK LINE STEAM TABLE WAS REHEATED TO 155F ON COOK TOP, THEN PLACED IN THE PRE-HEATED STEAM TABLE, WHERE THE TEMPERATURE OF THE SAUCE ROSE TO 165F IN ABOUT 10 MINUTES. SAUCE WAS MEASURED AT A TEMPERATURE OF 188F AT FOLLOW-UP.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: TEST KIT FOR CHLORINE WAS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Segregation and Location
- Comment:
- CORRECTED: NO DAMAGED CANS WERE OBSERVED AT FOLLOW-UP. MANAGER STATED THAT DENTED CANS ARE PUT ASIDE FOR RETURN.
- General violation description:
- 6-404.11 - Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.(Pf)
|
06/13/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Installed
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- A BACKFLOW PREVENTION DEVICE INSTALLED ON A WATER SUPPLY SYSTEM SHALL MEET AMERICAN SOCIETY OF SANITARY ENGINEERING (A.S.S.E.) STANDARDS FOR INSTALLATION AND MAINTENANCE. OBSERVED SPRAY NOZZLE ON HOSE AT COOK LINE PUTTING PRESSURE ON ATMOSPHERIC VACUUM BREAKER (AVB). REMOVE SPRAY NOZZLE TO REMOVE RISK OF CONTAMINATION BY BACKFLOW.,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS USING A CLEANING COMPOUND, FOR AT LEAST 20 SECONDS. OBSERVED DISHWASHER WASHING HANDS WITHOUT USING SOAP, AND FOR FEWER THAN 20 SECONDS. WASH HANDS FOR AT LEAST 20 SECONDS USING SOAP.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 41F OR LESS. MEASURED TEMPERATURES OF 3 5-GALLON CONTAINERS OF SOUP IN WALK-IN COOLER AT 45F-47F. CREAM FOR COFFEE STORED ON TABLES AT ROOM TEMPERATURE. MEASURED PAR-COOKED BACON ON COOK LINE AT 98F. KEEP POTENTIALLY HAZARDOUS FOODS LIKE BACON AND SOUPS BELOW 41F TO PREVENT CONTAMINATION FROM BACTERIA.,
- 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: Raw Animal Foods
- Comment:
- A RAW OR UNDER COOKED ANIMAL FOOD, IF SERVED FROM A CHILDREN'S MENU, DOES NOT CONTAIN COMMINUTED MEAT, MAY BE SERVED. MENU AND TAKE-OUT MENU HAVE ASTERISKS NEXT TO BURGERS AND EGGS ON THE CHILDREN'S MENU, INDICATING THAT THESE ITEMS MAY BE COOKED TO ORDER. RAW OR UNDER COOKED GROUND MEATS MAY NOT BE SERVED TO CHILDREN. REMOVE ASTERISKS FROM CHILDREN'S MENU THAT INDICATED THAT BURGERS MAY BE SERVED UNDER COOKED., ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- POTENTIALLY HAZARDOUS FOOD THAT IS COOKED, COOLED, AND REHEATED FOR HOT HOLDING SHALL BE REHEATED SO THAT ALL PARTS OF THE FOOD REACH A TEMPERATURE OF AT LEAST 165F FOR 15 SECONDS. OBSERVED MEAT SAUCE ON COOK LINE STEAM TABLE HAD BEEN REHEATED TO TEMPERATURES BETWEEN 110F AND 128F DEPENDING ON WHERE IN THE SAUCE THE THERMOMETER WAS PLACED. MANAGER STATED THAT SAUCE HAD BEEN REHEATED AT 9:30AM AT THE EARLIEST, AND REMOVED THE SAUCE FROM THE STEAM TABLE TO RAPIDLY HEAT TO 165F BY 11:30. CORRECT BY REHEATING ALL POTENTIALLY HAZARDOUS FOODS TO AT LEAST 165F AS MEASURED BY AN ACCURATE THERMOMETER.,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF SANITIZING SOLUTIONS SHALL BE PROVIDED. NO TEST KIT IS AVAILABLE FOR CHLORINE, WHICH IS USED AS A SANITIZER IN 3-COMPARTMENT SINK AND IN SANITIZING BUCKETS. PROVIDE TEST KIT TO ENSURE THAT CHLORINE CONCENTRATION IS AT PROPER SANITIZING LEVELS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Segregation and Location
- Items:
- Distressed merchandise for return/credit
- Problems:
- Not separated from Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- PRODUCTS SUCH AS DAMAGED CANS SHALL BE SEGREGATED FROM FOOD WHILE BEING HELD FOR RETURN TO THE DISTRIBUTOR. OBSERVED CAN OF GREEN BEANS DENTED ON THE SIDE AND RIM BEING STORED WITH INTACT CANS OF GREEN BEANS. MANAGER KNEW IT WAS THERE AND INTENDED TO RETURN IT TO SUPPLIER. KEEP DAMAGED CANS IN A SEPARATE AREA FROM CANS OF FOOD THAT WILL BE SERVED TO PREVENT ACCIDENTAL SERVING OF CONTAMINATED FOOD.,
- General violation description:
- 6-404.11 - Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.(Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures windows
- Problems:
- Soiled
- Comment:
- PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. OBSERVED BUILD-UP OF SOIL UNDERNEATH COOK LINE, AND BELOW GRILL, AS WELL AS UNDERNEATH PREP TABLE AND 3-COMPARTMENT SINK IN DISH AREA. CLEAN FLOORS MORE OFTEN IN ORDER TO KEEP THEM 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
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- AFTER USE, MOPS SHALL BE PLACED IN A POSITION THAT ALLOWS THEM TO AIR DRY. OBSERVED MOP STORED ON FLOOR BY MOP SINK BELOW BROOMS, AND A MOP STORED IN MOP BUCKET. AIR DRY MOPS TO PREVENT BACTERIAL GROWTH AND MOLD FROM FORMING.
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- A FOOD EMPLOYEE MAY DRINK FROM A CLOSED BEVERAGE CONTAINER IF THE CONTAINER IS HANDLED TO PREVENT CONTAMINATION OF EXPOSED FOOD. OBSERVED EMPLOYEE BEVERAGE NEAR COOK LINE WITHOUT A LID. KEEP EMPLOYEE BEVERAGES COVERED TO PREVENT CONTAMINATION OF FOOD.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD AT LEAST 6 INCHES ABOVE THE FLOOR. OBSERVED METAL TRAYS OF MEAT STORED DIRECTLY ON FLOOR IN WALK-IN COOLER. KEEP MEAT AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- FOOD DISPENSING UTENSILS SHALL BE STORED IN THE FOOD WITH THEIR HANDLES ABOVE THE TOP OF THE FOOD AND THE CONTAINER, OR IN A CLEAN, PROTECTED LOCATION. OBSERVED SCOOPS IN SPICE BINS WITH HANDLES RESTING DIRECTLY ON FOOD. KEEP HANDLES ABOVE FOOD AND TOP OF CONTAINER TO PREVENT CONTAMINATION BY HANDS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of unnecessary items
- Corrections:
- Remove unnecessary items to prevent pest problems.
- Comment:
- AN ENCLOSURE FOR REFUSE SHALL BE MAINTAINED FREE OF UNNECESSARY ITEMS, AND CLEAN. OBSERVED ACCUMULATION OF ITEMS BEING STORED IN DUMPSTER ENCLOSURE. KEEP ENCLOSURE CLEAN AND FREE OF STORED ITEMS TO DISCOURAGE PESTS.
- 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.
- Nonfood-Contact Surfaces
- Problems:
- Used as food-contact surface
- Corrections:
- Discontinue use.
- Comment:
- NON FOOD-CONTACT SURFACES SHALL BE CONSTRUCTED OF A NONABSORBENT MATERIAL. OBSERVED CARDBOARD BEING USED TO LINE SHELVES NEAR COOK LINE. REMOVE CARDBOARD SO THAT SHELVES ARE EASILY CLEANABLE. CORRECTED AT INSPECTION BY REMOVING CARDBOARD.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON FOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL. OBSERVED DIRTY SHELVES NEAR COOK LINE, BUILD-UP OF SOIL ON DISH RACKS, AND ON TOWEL DISPENSER AND SINK NEAR COOK LINE. INCREASE FREQUENCY OF CLEANING EQUIPMENT TO PREVENT BUILD-UP OF SOIL.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/16/2014 | Routine |
- Critical: Raw Animal Foods
- Comment:
- OBSERVED ON CHILDREN'S MENU ASTERISK* FOR BURGER'S HAS BEEN REMOVED CORRECTED BY PLACING STICKERS OVER ASTERISK*.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
01/07/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- OBSERVED BOTH HOSES AND SHUT OFF VALVES WERE REMOVED FROM THE WATER LINES. CORRECTED.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Backflow Prevention, Air Gap
- Comment:
- OBSERVED DRAIN LINE FROM ICE MACHINE TO FLOOR DRAIN IS STILL UNDER THE RIM OF THE SPLASH GUARD. CORRECT BY MAKING SURE DRAIN LINE IS 1 INCH ABOVE SPLASH RIM. CORRECT IMMEDIATELY. , OBSERVED CORRECTED AT END OF INSPECTION AFTER INITIAL REPORT WAS FILLED OUT. AIR GAP PROVIDED. CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Conditions of Use
- Comment:
- OBSERVED PESTICIDE HAS BEEN REMOVED FROM FACILITY. CORRECTED.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED ALL FOOD AT PREP LINE WAS HELD AT 135 OR ABOVE (GRAVY 160 F, MASHED POTATO'S 147 F, CORN 167 F). TOMATO'S AT 41 SLICED AND CHOPPED, LETTUCE 41 F. NO STUFFING WAS OUT AT TIME OF FOLLOW UP.
- 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: Raw Animal Foods
- Comment:
- MANAGER STATED THAT NEW MENU'S WITH CORRECTION WERE ON ORDER AND THEY PLAN ON PLACING STICKERS OVER THE ASTERISK ON THE CHILDREN'S MENU HAMBURGERS IN THE MEAN TIME. A FOLLOW UP WILL OCCUR IN ABOUT 10 DAYS TO MAKE SURE THE VIOLATION HAS BEEN CORRECTED. CORRECT IMMEDIATELY. ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- OBSERVED RICE PUDDING AT WAIT STATION COOLER AND DATE MARKED AND HAMBURGER AND LASAGNA WITH DATE MARKS ON THEM IN WALK IN COOLER. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Comment:
- OBSERVED CHLORINE SANITIZER TEST STRIPS PROVIDED, 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)
- Critical: Using a Handwashing Sink
- Comment:
- OBSERVED HAND WASH SINKS ARE FREE AND ACCESSIBLE FOR EMPLOYEES. CORRECTED.
- 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)
- Critical: When to Wash
- Comment:
- CORRECTED MANAGERS HAD DISCUSSION WITH EMPLOYEES ABOUT HAND WASHING OBSERVED PROPER HAND WASHING BY EMPLOYEES. CORRECTED.
- 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
- Cleaning, Frequency and Restri
- Comment:
- OBSERVED DRAIN UNDER THREE COMPARTMENT SINK CLEAR OF FOOD SCRAPS. CORRECTED.
- 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.
- Covering Receptacles
- Comment:
- OBSERVED NEW DUMPSTER IN THE BACK OF THE BUILDING WITH NEW LIDS (WERE CLOSED). CORRECTED
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Food Storage
- Comment:
- OBSERVED FOOD AT LEAST 6 IN OFF FLOOR IN WALK IN FREEZER IN THE BASEMENT. CORRECTED.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Handwashing Signage
- Comment:
- OBSERVED HAND WASHING SIGNS IN WOMEN'S AND MEN'S BATHROOM CORRECTED.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Repairing
- Comment:
- OBSERVED CALK ON HOOD ABOVE THE COOK LINE HAS BEEN REDONE. CORRECTED
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/22/2013 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Installed
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- ,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- Ice machine(s)
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- , ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Creates public health hazard or nuisance
- Corrections:
- Discontinue use and relocate.
- Comment:
- Poisonous or toxic materials shall be approved for use in a food establishment observed pesticide on stair case not approved for use in a food establishment correct by removing pesticide from food establishment. Correct Immediately.,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ,
- 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: Raw Animal Foods
- Comment:
- , ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s) reach-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed sink at wait station and by dish washer were blocked hand sink by dish machine by a cart of dishes and hand sink by wait station by a box of empty beer bottles correct by removing correct Immediately.,
- 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)
- 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:
- ,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures windows
- Problems:
- Soiled
- Comment:
- Observed drain under 3 compartment sink filled with food scraps. Correct by cleaning as soon as possible.,
- 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.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed dumpseters out side missing covers correct by providing covers and keeping closed. Correct as soon as possible.,
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- observed food on floor in basement walk in freezer. Correct by placing food at least 6 in off floor. Correct as soon as possible. ,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Handwashing Signage
- Comment:
- observed no sighs in women's or men's restroom correct by providing. Correct as soon as possible.,
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed calk coming off hood above cook line correct by re calking with food grad calk. Correct as soon as possible.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/13/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER HAD FOODS ABOVE 41F: FETA CHEESE 58F, HAM 60F, MEATBALLS 56F, CORNED BEEF 56F, HARD BOILED EGGS 55F. HOLD POTENTIALLY HAZARDOUS FOODS COLD AT OR BELOW 41F., CORRECTED DURING INSPECTION BY MOVING FOODS TO ANOTHER COOLER AND DISCARDING OTHER FOODS. COOLER WILL NOT BE USED UNTIL IT CAN HOLD FOOD AT OR 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED A FEW FANS IN THE FACILITY THAT HAVE ACCUMULATION OF DUST. WALK-IN COOLER SHELVES AND SHELF ABOVE PREP COOLER AT COOKLINE ARE SOILED. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- OBSERVED FOOD THAWING IN A BUCKET OF STANDING WATER. THAW USING ANY OF THE METHODS LISTED ABOVE.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
05/20/2013 | Routine |
- 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 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
|
11/29/2012 | Routine |
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS 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
|
06/21/2012 | Follow-up |
- 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 .....IN REACH IN COOLER..........RAW BEEF STORE ON CABBAGE AND AND APPLE PIE FILLING.......OPERATOR MUST FIND A WAY TO ORGANIZE LARGE VOLUME OF RAW ANIMAL FOODS THAT MUST BE STORED SEPARATE FROM OTHER FOOD PRODUCTS. ,
- 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
- 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 WET WIPING CLOTHS IN CHEMICAL SANITIZER WHEN NOT 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
|
05/30/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- HOSES DISCONNECTED TO PROTECT PUBLIC WATER SUPPLY.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- MEAT SLICER OBSETRVED 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: Ready-to-Eat Food, Date Markin
- Comment:
- DATES OBSERVED WHERE REQUIRED
- 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
|
11/22/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DISCONNECT HOSE OR NOZZLE AT FAUCET OUTSIDE AND AT WATER LINE NEAR UPRIGHT COOLER TO PROTECT THE PUBLIC WATER SUPPLY FROM CONTAMINATION. DUE TO BACKSIPHONAGE.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: 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 AND HOUSING OF DRIED FOOD DEBRIS,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY NHAZARDOUS FOODS/ READY TO EAT OR COOKED TO BEREHEATED.........NO DATES OBSERVED ON SOUPS, DUMPLINGS, AND STUFFED CABBAGE.,
- 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
|
11/14/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL 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: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS 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
|
06/02/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TURKEY AND SLICED TOMATOES RECORDED AT 52F......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:
- SLICED TURKEY AND SLICED TOMATOES RECORDED AT 52F......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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- RAW FISH OBSERVED ON BOTTOM SHELF NEXT TO RAW CHICKEN , UNDER RAW HAMBURGER............STORE RAW FISH ABOVE RAW CHICKEN AND BURGER ..OR ...IN A SEPARATE LOCATION, PERHAPS A DIFFERENT BOTTOM SHELF.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- RAW FISH OBSERVED ON BOTTOM SHELF NEXT TO RAW CHICKEN , UNDER RAW HAMBURGER............STORE RAW FISH ABOVE RAW CHICKEN AND BURGER ..OR ...IN A SEPARATE LOCATION, PERHAPS A DIFFERENT BOTTOM SHELF. ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
05/12/2011 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED TRAY OF EGGS SITTING OUT WITHOUT TIME MARK LABELED. ALSO FACILITY TAKES OUT TWO CONTAINERS OF PASTA NOODLES FOR LUNCH TIME AND COOKED SAUSAGE. NONE OF THESE ITEMS ARE HELD UNDER TEMPERATURE CONTROL, SO MUST USE TIME MARKING PROCEDURE. FACILITY HAS TIME MARKING PROCEDURE POSTED - ENSURE ALL ITEMS SITTING OUT ARE TIME MARKED WITH TIME IN AND TIME OUT OF 4 HOURS LATER, THEN DISCARD., CORRECTED. FACILITY TIME MARKED ITEMS AND THESE WILL BE TIME MARKED WHEN LEFT OUT OF TEMPERATURE CONTROL.
- 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- dish machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE TEMPERATURE TEST STRIPS OR THERMOMETER WITH MIN/MAX SETTING TO ENSURE DISH MACHINE IS REACHING FINAL RINSE TEMP OF 180F TO PROPERLY SANITIZE.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
11/04/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- OBSERVED RAW BACON AND PORK CHOPS STORED BELOW RAW SAUSAGE. STORE RAW SAUSAGE BELOW RAW BACON TO PROTECT FROM CROSS CONTAMINATION., CORRECTED. PERSON IN CHARGE MOVED RAW BACON AND PORK CHOPS ABOVE 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
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination By being wrapped, covered, or inverted
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- Comment:
- FORKS AND KNIVES PRESET ON TABLES ON TOP OF NAPKIN. COVER SILVERWARE TO PROTECT FROM ANY CONTAMINATION.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
06/02/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Steve's Family Dining Ii, 15800 Middlebelt, Livonia, MI 48152 »