- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED CAN OPENER. FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. FOOD EMPLOYEE CLEANED CAN OPENER DURING INSPECTION. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- OBSERVED TRASH CAN AND SHEET PAN WERE BLOCKING ACCESS TO HAND WASHING SINK IN PREP AREA. HAND WASHING SINK SHALL BE EASILY ACCESSIBLE AT ALL TIMES. MANAGER REMOVED ITEMS DURING INSPECTION. 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: Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- OBSERVED FOOD EMPLOYEES WASHING THEIR HANDS AT THE 3 COMPARTMENT SINK. HAND WASHING SHALL BE DONE AT A HAND WASHING SINK ONLY. INSPECTOR INSTRUCTED MANAGEMENT ON WHERE EMPLOYEES SHALL WASH THEIR HANDS. EMPLOYEES WERE LATER SEEN WASHING HANDS AT HAND WASHING SINK. CORRECTED.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED FOOD EMPLOYEES WORKING IN THE KITCHEN AND GRILL AREAS WITHOUT HAIR CONSTRAINTS. HAIR CONSTRAINTS ALL BE WORN TO AVOID HAIR CONTACTING THE FOOD. WEAR HAIR RESTRAINTS, SUCH AS A HAIR NET OR HAT. VERIFY CORRECTION AT NEXT INSPECTION.
- 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 components
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED TORN GASKET ON UPRIGHT COOLER LEFT-HAND SIDE DOOR IN ACROSS FROM PIZZA OVENS. EQUIPMENT COMPONENTS SHALL BE IN GOOD REPAIR. REPAIR OR REPLACE GASKET. VERIFY CORRECTION AT NEXT INSPECTION.
- 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.
|
01/23/2015 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY OPERATOR REPLACING SPRING TO CREATE AIR GAP.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. ICE MACHINE CLEAN TO SIGHT AND TOUCH.
- 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:
- REACH IN COOLER WITH PREP TABLE: TOMATO 40 F SALAMI 40 F SINGLE DOOR REACH IN COOLER: HAM NOT OBSERVED GRILLED CHICKEN 26F COOKED GROUND BEEF 40 F 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)
|
09/08/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Comment:
- NOT CORRECTED. AIR GAP NOT PROVIDED FOR OVERHEAD SPRAYER. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.,
- General violation description:
- 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: Equipment, Food-Contact Surfac
- Comment:
- NOT CORRECTED. RESIDUE ON THE BACK OF ICE SHIELD NEEDS TO BE CLEANED. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.,
- General violation description:
- 4-601.11 - (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: Good Repair and Calibration
- Comment:
- CORRECTED. THERMOMETER CALIBRATED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- REACH IN COOLER WITH PREP TABLE: TOMATO F SALAMI F SINGLE DOOR REACH IN COOLER: HAM 52F GRILLED CHICKEN 48F COOKED GROUND BEEF 48F DISCARD FOOD. NOT CORRECTED. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.,
- General violation description:
- 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)
|
08/07/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- overhead sprayer
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- AIR GAP NOT PROVIDED FOR OVERHEAD SPRAYER.
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- RESIDUE ON THE BACK OF ICE SHIELD NEEDS 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: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- FOOD THERMOMETER NOT CALIBRATED. CALIBRATE OR REPLACE FOOD THERMOMETER.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- REACH IN COOLER WITH PREP TABLE: TOMATO 47F SALAMI 60F SINGLE DOOR REACH IN COOLER: HAM 54F DISCARD FOOD. FOLLOW UP IN 10 DAYS
- 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)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED TO TRASH CANS OUTSIDE THAT DO NOT HAVE LIDS. PROVIDE A LID FOR EACH TRASH CAN TO PREVENT INSECTS FROM HOVERING AROUND THE DOOR.
- 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
- Good Repair and Proper Adjustm
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Ice machine(s)
- Problems:
- Improperly stored Not clean
- Corrections:
- Store in clean and protected manner.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/14/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- AIR GAP ON OVERHEAD SPRAYER HAS BEEN PROVIDED. CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
01/29/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- SPRAYER HAS NO AIR GAP.,
- 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: 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:
- RAW EGGS AND RAW GROUND BEEF WERE STORED ABOVE COOKED ITEMS IN THE REACH IN COOLER LOCATED IN FRONT NEAR THE GRILL. , CORRECTED BY THE EMPLOYEE MOVING BOTH EGGS AND RAW GROUND BEEF TO THE BOTTOM OF THE 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
- Equipment Food-Contact Surface
- Items:
- Storage container(s)
- Locations:
- Ice machine(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Good Repair and Proper Adjustm
- Items:
- Equipment components hinges
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FRONT REACH IN COOLER NEXT THE POP DISPENSER NEEDS THE HINGES READJUSTED TO CLOSE PROPERLY.
- 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
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE LIGHT SHIELD IN THE FREEZER IS CRACKED. NO LIGHT SHIELD IS PROVIDED IN THE WALK IN.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETERS ARE NOT PROVIDED FOR THE FOLLOWING AREAS: REACH IN COOLER NEXT TO THE POP DISPENSER WALK IN COOLER REACH IN COOLER NEXT TO THE WALL IN FRONT
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
01/09/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- RESTAURANT IS USING TIME AS A PUBLIC HEALTH CONTROL FOR PHF THAT ARE IN COLD HOLDING. A WRITTEN PROCEDURE IS IN PLACE AND IS BEING FOLLOWED BY COOK LINE EMPLOYEES. VIOLATION CORRECTED. A COPY OF THE PROCEDURE WILL BE FAXED TO WCHD FAX: 734-727-7165 . ATTEN: WILMA JACKSON A COPY WAS FAXED ON 8/2/2013.
- 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)
|
08/01/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TOMATOES ORIGINALLY PLACED IN DOUBLE COOLER DIRECTLY FROM BACK COOLERS WERE 39.2F. 15 MINUTES LATER THEY WERE UP TWO MORE DEGREES. THE SLICED TURKEY WAS 47F AND THE TEMPERATURE OF THE COOLER ITSELF WAS 53.4F DICED TOMATOES IN STAND-UP COOLER WAS 57F. GROUND BEEF IS NOW BEING HOT HELD. THEY HELD AT 167F. RESTAURANT WILL USE TIME AS A PUBLIC HEALTH CONTROL AND HAVE A WRITTEN PROCEDURE FOR POTENTIALLY HAZARDOUS FOODS THAT WERE INITIALLY COLD HELD. WRITTEN PROCEDURE WILL BE FAXED TO HEALTH DEPARTMENT ON 8-2-13. ,
- 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)
|
07/30/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- Grill line POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- NEAR THE COOK LINE INSIDE THE STAND UP COOLER THE GROUND BEEF WAS 78F, BACON 47.5 F AND LETTUCE 63 F INSIDE THE DOUBLE DOOR COOLER. PEPPERONI WAS 50 F AND SLICED TOMATOES ON TOP SIDE OF COOLER AND INSIDE REACH-IN WAS 52.5F. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL,POTENTIALLY HAZARDOUS FOODS(P.H.F) FOR COLD HOLDING NEED TO BE MAINTAINED AT 41F OR BELOW. KEEP PHF AT 41 F OR LESS FOR COLD HOLDING. GROUND BEEF WAS DISCARDED. FIX IMMEDIATELY., ,
- 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: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- SANITIZING SOLUTION INSIDE THREE COMPARTMENT SINK WAS ABOVE 200PPM. CONCENTRATION OF SANITIZING SOLUTIION SHALL BE ACCURATELY DETERMINED BY USIN A TEST KIT OR OTHER DEVICE. VIOLATION WAS CORRECTED BY ADDING MORE WARM WATER TO SOLUTION AND THE SANITIZING KIT READ 100PPM FOR CHLORINE SOLUTION. CORRECTED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- cooler(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- BAFFLES ON COOK LINE WERE ENCRUSTED WITH GREASE AND EXCESSIVE BUILD UP. NONFOOD CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT FREE OF DUST, DIRT, AND FOOD DEBRIS. KEEP CLEAN DURING YOUR DOWN TIME. WILL VERIFY AT NEXT INSPECTION.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- TWO LIGHT SHIELDS ARE CRACKED,ONE IS ABOVE CUTTING BOARD AND THE OTHER SHIELD IS NEAR THE COOK LINE. LIGHT BULBS SHALL BE SHIELDED AND SHATTER-RESISTANT IN AREAS WHERE THERE IS EXPOSURE TO FOOD,CLEAN EQUIPMENT, UTENSILS, AND LINENS, AND UNWRAPPED SINGLE-USE ARTICLES. REPLACE SHIELDS. WILL VERIFY AT NEXT INSPECTION.
- 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
|
07/23/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- INTERIOR OF COOLER HAS BEEN 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: Potentially Hazardous Food (Ti
- Comment:
- CHOPPED STEAK MEAT 135 F WITH THE DIAL SET ON SIX
- 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)
|
01/28/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- cooler(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE KEEP THE INTERIOR OF THE VICTORY ONE DOOR COOLER CLEANER THAN IT IS TODAY TO HELP PREVENT CONTAMINATION OF FOOD(S) STORED THERE,
- 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:
- Hot food item(s)
- Locations:
- Grill line POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- BURGER MEAT ON SOUTHERN SIDE OF GRILL BEING HELD AT 125 F ALWAYS HOLD 135 F OR HIGHER,
- 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)
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Facility HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- PLEASE WEAR HAT/HAIRNET WHILE WORKING WITH FOOD
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- HOOD FILTERS ABOVE DEEP FRYER (SEVERELY) SOILED PLEASE INCREASE FREQUENCYOF ROUTINE CLEANING TO HELP PREVENT CHRONIC VIOLATION STATUS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/15/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean an keep cleaner the fan guards located within the walk in cooler. As greases and dusts begin to accumulate on these fan guards, remove with frequent washings. If you can see the buildup...its past the time to remove the accumulations.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Dry storage area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep free of old Pepsi product spillage all areas under and adjacent to the pop box storage racks. Simply sweep and mop this floor area more often.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Outer Clothing Cleanliness
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- Replace encrusted oven mitts often when they can no longer by maintained is a reasonably clean condition.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- Locations:
- Wash Room
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- Keep the wash room door properly closed. This practice will help to contain objectionable odors to the lavatory area(s).
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Locations:
- ventilation system
- Problems:
- Designed to allow grease or condensation from draining/dripping onto Equipment
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Reconfigure the overhead filters and ancillary attachments so that the greases that accumulate on filters and flow to the collection tray. This will allow for ease of waste grease collection and minimize accumulations in areas that should not amass grease.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
07/27/2012 | Routine Inspection |
- Critical: Clean Freq, Nonfood-Contact Su
- Locations:
- Front Service Counter reach-in cooler(s)
- Problems:
- Used as food-contact surface
- Comment:
- Clean and keep free of old food residuals the interior surfaces of the reach-in cooler(s) located at the front service counter. Do not let old food breading accumulate on these interior surfaces without frequent removal and washings.
- 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.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- kitchen Ventilation hood canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filters located within the ventilation hood canopy located within the kitchen area. Simply remove and wash often as greases & dusts begin to accumulate. The entire system will operate much better at capturing & collecting greases when clean.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen dry storage room
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor areas within the dry storage room paying special attention to areas under and adjacent to the storage racks. Simply sweep and mop more often.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen microwave oven (s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep cleaner the interior surfaces of the kitchen microwave oven paying extra attention to ceiling (top) portions of this unit.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Be sure to keep the individual cooler thermometers placed towards the front of each unit so that the display can be easily read by staff with little effort. Proper cooler working temperatures can easily be monitored by employees when thermometers are front and center.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the kitchen hand wash sink located adjacent to the three compartment sink to promote frequent and PROPER staff hand wash activities.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
01/26/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Clean and keep cleaner the fan guards located in the walk in cooler. See blackish mold. Simply wash guards often and do not let old greases / dirts accumulate so grime can not accidentally blow on foods in cold storage.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filter located within the ventilation hood canopy. Simply wash often as greases begin to appear prior to drips beginning to form.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Employee Accommodations, Desig
- Items:
- Break area(s)
- Locations:
- Dry storage area
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing staff purses on the same shelf as food items located in the dry storage room. Simply designate a shelf for the exclusive use of employee belongings.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry storage area floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Keep all single service type paper products a minimum 6" off the floor in dry storage room to help protect box contents from accidental contamination while cleaning these floors.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
- Storing Refuse/Recyclables/Ret
- Items:
- Refuse/returnables/recyclables
- Locations:
- Facility dumpster
- Problems:
- Allows for entry of insects, rodents, or other animals
- Corrections:
- Repair/replace/seal to prevent entry of pests.
- Comment:
- Keep the dumpster lids properly closed tight when dumpster is not in immediate use. This will make it harder for any vermin / birds to scam a free smorgasbord meal.
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue parking speed carts in front of kitchen hand wash sink. Keep sink easily accessible for frequent and proper staff hand washing.
- 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)
|
07/28/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE CAN OPENER BLADE AND SURROUNDING HARDWARE, THE INTERIOR OF THE MICROWAVE OVEN AND THE ICE-MAKING PARTS AND UPPER INTERIOR SURFACES OF THE ICE MACHINE.
- 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: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING ALL RAW MEATS/EGGS ON THE BOTTOM SHELF OF THE VICTORY 1-DOOR 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: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY TRAINING STAFF ON PROPER SET-UP OF THE 3-COMPARTMENT SINK WITH 1. WASH 2. RINSE 3. SANITIZE SOLUTIONS.
- 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:
- CORRECTED BY TRAINING STAFF ON THE "WHEN TO WASH" REQUIREMENTS. EMPLOYEES OBSERVED WASHING HANDS WHEN REQUIRED.
- 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
|
01/27/2011 | Follow-up |
- Critical:
- Comment:
- CORRECTED. OBSERVED ALL POTENTIALLY HAZARDOUS FOODS IN COLD HOLDING TO BE AT OR BELOW 41F AT TIME OF INSPECTION.
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FOLLOWING FOOD-CONTACT SURFACES TO BE SOILED: -DRIED FOOD DEBRIS ON THE CAN OPENER BLADE AND SURROUNDING HARDWARE -DRIED FOOD DEBRIS IN THE INTERIOR OF THE REAR MICROWAVE OVEN -MOLD-LIKE GROWTH ON THE ICE MAKING PARTS AND UPPER INTERIOR SURFACES OF THE ICE MACHINE ICE BIN FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED AREAS NOW AND KEEP CLEAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- 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) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FOLLOWING FOOD-CONTACT SURFACES TO BE SOILED: -DRIED FOOD DEBRIS ON THE CAN OPENER BLADE AND SURROUNDING HARDWARE -DRIED FOOD DEBRIS IN THE INTERIOR OF THE REAR MICROWAVE OVEN -MOLD-LIKE GROWTH ON THE ICE MAKING PARTS AND UPPER INTERIOR SURFACES OF THE ICE MACHINE ICE BIN FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED AREAS NOW AND KEEP CLEAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- IN THE HOT HOLDING UNIT ON THE COOK LINE OBSERVED THE FOLLOWING FOODS HELD AT UNSAFE TEMPERATURES: -STEAK MEAT FOR SUBS AT 98F -GROUND BEEF AT 85F THE HOT HOLDING UNIT WAS NOT TURNED ON. EMPLOYEES STATE THAT THE MEAT WAS COOKED APPROXIMATELY 2 HOURS PRIOR. HOT POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 135F OR HIGHER. TURN ON THE HOT HOLDING UNIT. REHEAT THE STEAK AND THE GROUND BEEF TO 165F OR HIGHER FOR AT LEAST 15 SECONDS BEFORE RETURNING TO THE HOT HOLDING UNIT TO HOLD AT 135F OR HIGHER. CORRECTED DURING INSPECTION BY REHEATING THE MEATS TO 170F+ ON THE FLAT TOP GRILL. THE HOT HOLDING UNIT WAS TURNED ON AND THE WATER TEMPERATURE IN THE STEAM WELL OBSERVED AT 140F BEFORE THE MEAT WAS RETURNED TO THE UNIT.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- CORRECTED. OBSERVED ALL POTENTIALLY HAZARDOUS FOODS IN COLD HOLDING TO BE AT OR BELOW 41F AT TIME OF INSPECTION.
- 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 food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION IN THE VICTORY 1-DOOR REACH IN COOLER ON THE COOK LINE: -RAW GROUND BEEF STORED ABOVE CONDIMENTS -RAW GROUND SAUSAGE STORED ABOVE LETTUCE -RAW SHELL EGGS STORED ABOVE COOKED CHICKEN TO PREVENT CROSS-CONTAMINATION, RAW MEAT AND EGGS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE COOLER TO PREVENT CROSS-CONTAMINATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- 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 food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION IN THE VICTORY 1-DOOR REACH IN COOLER ON THE COOK LINE: -RAW GROUND BEEF STORED ABOVE CONDIMENTS -RAW GROUND SAUSAGE STORED ABOVE LETTUCE -RAW SHELL EGGS STORED ABOVE COOKED CHICKEN TO PREVENT CROSS-CONTAMINATION, RAW MEAT AND EGGS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE COOLER TO PREVENT CROSS-CONTAMINATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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:
- EMPLOYEES DESCRIBED THE WARE WASHING PROCEDURE AS WASH-SANITIZE-RINSE, STATING THAT AT THE 3-COMPARTMENT SINK SOAP IS PUT INTO THE FIRST SINK, CHLORINE (BLEACH) IS ADDED TO THE CENTER SINK, AND CLEAR WATER IS ADDED TO THE 3RD SINK. TO PROPERLY WARE WASH, ALL WARES MUST BE FIRST WASHED IN HOT SOAPY WATER, RINSED IN CLEAR WATER, AND THEN SANITIZED IN THE CHLORINE SOLUTION BEFORE ALLOWING TO AIR DRY. TRAIN ALL EMPLOYEES ON PROPER WARE WASHING PROCEDURES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- EMPLOYEES DESCRIBED THE WARE WASHING PROCEDURE AS WASH-SANITIZE-RINSE, STATING THAT AT THE 3-COMPARTMENT SINK SOAP IS PUT INTO THE FIRST SINK, CHLORINE (BLEACH) IS ADDED TO THE CENTER SINK, AND CLEAR WATER IS ADDED TO THE 3RD SINK. TO PROPERLY WARE WASH, ALL WARES MUST BE FIRST WASHED IN HOT SOAPY WATER, RINSED IN CLEAR WATER, AND THEN SANITIZED IN THE CHLORINE SOLUTION BEFORE ALLOWING TO AIR DRY. TRAIN ALL EMPLOYEES ON PROPER WARE WASHING PROCEDURES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: When to Wash
- Comment:
- EMPLOYEES DID NOT WASH HANDS WHEN CHANGING TASKS AND WHEN CHANGING GLOVES. NO HAND WASHING OBSERVED DURING INSPECTION. THE SOLE HAND WASH SINK IN THE FACILITY WAS BLOCKED BY A SPEED RACK AND A GARBAGE BARREL AT THE START OF THE INSPECTION. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, INCLUDING WHEN CHANGING TASKS AND AT EACH GLOVE CHANGE. TRAIN EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- 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
- Comment:
- EMPLOYEES DID NOT WASH HANDS WHEN CHANGING TASKS AND WHEN CHANGING GLOVES. NO HAND WASHING OBSERVED DURING INSPECTION. THE SOLE HAND WASH SINK IN THE FACILITY WAS BLOCKED BY A SPEED RACK AND A GARBAGE BARREL AT THE START OF THE INSPECTION. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, INCLUDING WHEN CHANGING TASKS AND AT EACH GLOVE CHANGE. TRAIN EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE HOOD VENT FILTERS ABOVE THE GRILL, THE FRYERS, AND THE PIZZA OVENS ARE ALL HEAVILY SOILED WITH ACCUMULATIONS OF GREASE AND DUST. HOOD VENT FILTERS MUST BE CLEANED OFTEN ENOUGH TO REMOVE ACCUMULATIONS THAT COULD POTENTIALLY CONTAMINATE FOOD OR INCREASE THE RISK OF FIRE. CLEAN THE HOOD VENT FILTERS NOW AND AS OFTEN AS NECESSARY TO PREVENT THE ACCUMULATION OF SOIL.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- OBSERVED CLEAN WARES STACKED WHEN WET AFTER WARE WASHING AND THEN DRIED WITH A TOWEL. WARES MUST BE ALLOWED TO AIR DRY. DO NOT STACK WARES WHILE WET. DISCONTINUE PRACTICE OF TOWEL DRYING WARES.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FLOORING IN THE KITCHEN IS IN POOR REPAIR. SEVERAL FLOOR TILES ARE MISSING AND MANY ARE DAMAGED. THE PHYSICAL FACILITY MUST BE KEPT IN GOOD REPAIR. FLOORS MUST BE INTACT, SMOOTH, AND EASILY CLEANABLE. REPAIR/REPLACE THE DAMAGED/MISSING FLOOR TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEES ARE UNABLE TO LOCATE THE CHLORINE TEST STRIPS. SANITIZER TEST STRIPS MUST BE PROVIDED TO MONITOR THE SANITIZER CONCENTRATION IN THE WIPING CLOTH BUCKETS AND 3-COMPARTMENT SINK. PROVIDE 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)
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED CASES OF CARRY-OUT CONTAINERS, PAPER TOWELS, AND NAPKINS ON THE FLOOR IN THE DRY STORAGE ROOM. TO PREVENT POSSIBLE CONTAMINATION OF THESE ITEMS, THEY MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. MOVE THE NOTED ITEMS UP OFF THE FLOOR BY AT LEAST 6 INCHES.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- THE SOLE HAND WASH SINK IN THE FACILITY OBSERVED BLOCKED BY A SPEED RACK AND A TRASH BARREL MAKING IT INACCESSIBLE FOR HAND WASHING. HAND WASH SINKS MUST BE KEPT CLEAR AND ACCESSIBLE FOR HAND WASHING AT ALL TIMES. REMOVE ITEMS FROM IN FRONT OF THE HAND WASH SINK. KEEP AREA CLEAR.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- -THE WIPING CLOTH BUCKET IN THE WARE WASHING AREA OBSERVED WITH 0 PPM OF CHLORINE -THE WIPING CLOTH BUCKET IN THE COOK LINE AREA OBSERVED WITH GREATER THAN 200 PPM CHLORINE WIPING CLOTHS MUST BE STORED IN A SANITIZER SOLUTION AT 50-100 PPM CHLORINE BETWEEN EACH USE. ADJUST THE SANITIZER CONCENTRATION IN THE WIPING CLOTH BUCKETS ARE REQUIRED.
- 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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01/13/2011 | Routine Inspection |
- Critical:
- Comment:
- PREP COOLER IS NOT HOLDING POTENTIALLY HAZARDOUS FOODS LOWER THAN 41 F- 49 F SLICED TOMATOES, 53 F PROVOLONE (TOP OF UNIT), 45 F PROVOLONE (COVERED CONTAINER UNDER UNIT), 52 F HAM, 59 F TUNA. VIOLATION IS NOT CORRECTED-ENFORCEMENT INFORMATION WILL BE SENT VIA CERTIFIED MAIL.,
- 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
- Comment:
- PREP COOLER IS NOT HOLDING POTENTIALLY HAZARDOUS FOODS LOWER THAN 41 F- 49 F SLICED TOMATOES, 53 F PROVOLONE (TOP OF UNIT), 45 F PROVOLONE (COVERED CONTAINER UNDER UNIT), 52 F HAM, 59 F TUNA. VIOLATION IS NOT CORRECTED-ENFORCEMENT INFORMATION WILL BE SENT VIA CERTIFIED MAIL.,
- 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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10/25/2010 | Follow-up |
- Critical:
- Comment:
- AT ABOUT 11:00 A.M. SLICED TOMATOES, FETA CHEESE, AND SLICED TURKEY IN THE BOTTOM PORTION OF THE COOK LINE PREP COOLER WERE OBSERVED AT 43, 42, AND 43 DEGREES F. HOWEVER, A CONTAINER OF TUNA FISH WAS OBSERVED BETWEEN 46 - 47 DEGREES F. THE OPERATOR STATES THE TUNA HAD BEEN IN THE COOLER SINCE YESTERDAY. IN THE REACH IN COOLER AT THE LINE, SHAVED STEAK WAS OBSERVED AT 50 DEGREES F. THE OPERATOR STATES THE STEAK HAD BEEN IN THE COOLER SINCE YESTERDAY. THE AIR TEMPERATURE OF THE REACH IN COOLER WAS APPROXIMATELY 44 DEGREES F. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: MEASUREMENTS TAKEN WITH THE ESTABLISHMENT'S THERMOMETER GAVE READINGS OF 44 DEGREES F FOR THE SHAVED STEAK AND 40 DEGREES F FOR THE TUNA FISH. THERMOMETER VALIDATION CHECKS BY THE ICE BATH METHOD, PERFORMED BY THE INSPECTOR OF THE ESTABLISHMENT'S THERMOMETER AND THE INSPECTOR'S GAVE THE FOLLOWING RESULTS: ESTABLISHMENT'S INSPECTOR'S 20 DEGREES F 31.6 DEGREES F , ,
- 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
- Comment:
- AT ABOUT 11:00 A.M. SLICED TOMATOES, FETA CHEESE, AND SLICED TURKEY IN THE BOTTOM PORTION OF THE COOK LINE PREP COOLER WERE OBSERVED AT 43, 42, AND 43 DEGREES F. HOWEVER, A CONTAINER OF TUNA FISH WAS OBSERVED BETWEEN 46 - 47 DEGREES F. THE OPERATOR STATES THE TUNA HAD BEEN IN THE COOLER SINCE YESTERDAY. IN THE REACH IN COOLER AT THE LINE, SHAVED STEAK WAS OBSERVED AT 50 DEGREES F. THE OPERATOR STATES THE STEAK HAD BEEN IN THE COOLER SINCE YESTERDAY. THE AIR TEMPERATURE OF THE REACH IN COOLER WAS APPROXIMATELY 44 DEGREES F. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: MEASUREMENTS TAKEN WITH THE ESTABLISHMENT'S THERMOMETER GAVE READINGS OF 44 DEGREES F FOR THE SHAVED STEAK AND 40 DEGREES F FOR THE TUNA FISH. THERMOMETER VALIDATION CHECKS BY THE ICE BATH METHOD, PERFORMED BY THE INSPECTOR OF THE ESTABLISHMENT'S THERMOMETER AND THE INSPECTOR'S GAVE THE FOLLOWING RESULTS: ESTABLISHMENT'S INSPECTOR'S 20 DEGREES F 31.6 DEGREES F , ,
- 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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09/16/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 3:15 P.M. TEMPERATURES IN THE BOTTOM OF THE COOK LINE PREP COOLER WERE OBSERVED AT: 1. 51 DEGREES F FOR LARGE CONTAINER OF TUNA FISH AND 2. 46 DEGREES F FOR A STACK OF BOLOGNA. THE OPERATOR STATES THE FOLLOWING: THE TUNA WAS PREPARED ON SATURDAY AND THE ENTIRE CONTAINER HAD BEEN BROUGHT OUT FREQUENTLY TODAY. THE OPERATOR WAS NOT CERTAIN THE LAST TIME TODAY THE TUNA HAD BEEN BROUGHT OUT. IN THE COOK LINE REACH IN COOLER, BUCCANEER MEAT, GRILLED CHICKEN, AND A BOLOGNA/SALAMI MIX WERE FOUND AT 48, 49, AND 50 DEGREES F. THE OPERATOR STATES THE MEATS WERE PREPARED THIS MORNING AT ABOUT 9:30 A.M. AND THAT THE BUCCANEER CONSUMED ABOUT AT LEAST 1/2 HOUR OF PREP TIME. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN ON 1-19-2010. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: PART OF THE GASKET ON THE RIGHT DOOR OF THE PREP COOLER WAS TORN. ENSURE ALL COOLER GASKETS ARE IN GOOD REPAIR. CONSIDER STORING LESS PRODUCT IN THE COOK LINE REACH IN COOLER, TO ENSURE MAXIMUM COLD AIR CIRCULATION. WHEN USING TUNA FISH ENSURE BRINGING OUT ONLY WHAT CAN BE CONSUMED AT ONE TIME. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED.
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 3:15 P.M. TEMPERATURES IN THE BOTTOM OF THE COOK LINE PREP COOLER WERE OBSERVED AT: 1. 51 DEGREES F FOR LARGE CONTAINER OF TUNA FISH AND 2. 46 DEGREES F FOR A STACK OF BOLOGNA. THE OPERATOR STATES THE FOLLOWING: THE TUNA WAS PREPARED ON SATURDAY AND THE ENTIRE CONTAINER HAD BEEN BROUGHT OUT FREQUENTLY TODAY. THE OPERATOR WAS NOT CERTAIN THE LAST TIME TODAY THE TUNA HAD BEEN BROUGHT OUT. IN THE COOK LINE REACH IN COOLER, BUCCANEER MEAT, GRILLED CHICKEN, AND A BOLOGNA/SALAMI MIX WERE FOUND AT 48, 49, AND 50 DEGREES F. THE OPERATOR STATES THE MEATS WERE PREPARED THIS MORNING AT ABOUT 9:30 A.M. AND THAT THE BUCCANEER CONSUMED ABOUT AT LEAST 1/2 HOUR OF PREP TIME. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN ON 1-19-2010. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: PART OF THE GASKET ON THE RIGHT DOOR OF THE PREP COOLER WAS TORN. ENSURE ALL COOLER GASKETS ARE IN GOOD REPAIR. CONSIDER STORING LESS PRODUCT IN THE COOK LINE REACH IN COOLER, TO ENSURE MAXIMUM COLD AIR CIRCULATION. WHEN USING TUNA FISH ENSURE BRINGING OUT ONLY WHAT CAN BE CONSUMED AT ONE TIME. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED.
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 3:15 P.M. TEMPERATURES IN THE BOTTOM OF THE COOK LINE PREP COOLER WERE OBSERVED AT: 1. 51 DEGREES F FOR LARGE CONTAINER OF TUNA FISH AND 2. 46 DEGREES F FOR A STACK OF BOLOGNA. THE OPERATOR STATES THE FOLLOWING: THE TUNA WAS PREPARED ON SATURDAY AND THE ENTIRE CONTAINER HAD BEEN BROUGHT OUT FREQUENTLY TODAY. THE OPERATOR WAS NOT CERTAIN THE LAST TIME TODAY THE TUNA HAD BEEN BROUGHT OUT. IN THE COOK LINE REACH IN COOLER, BUCCANEER MEAT, GRILLED CHICKEN, AND A BOLOGNA/SALAMI MIX WERE FOUND AT 48, 49, AND 50 DEGREES F. THE OPERATOR STATES THE MEATS WERE PREPARED THIS MORNING AT ABOUT 9:30 A.M. AND THAT THE BUCCANEER CONSUMED ABOUT AT LEAST 1/2 HOUR OF PREP TIME. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN ON 1-19-2010. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: PART OF THE GASKET ON THE RIGHT DOOR OF THE PREP COOLER WAS TORN. ENSURE ALL COOLER GASKETS ARE IN GOOD REPAIR. CONSIDER STORING LESS PRODUCT IN THE COOK LINE REACH IN COOLER, TO ENSURE MAXIMUM COLD AIR CIRCULATION. WHEN USING TUNA FISH ENSURE BRINGING OUT ONLY WHAT CAN BE CONSUMED AT ONE TIME. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. , , ,
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 3:15 P.M. TEMPERATURES IN THE BOTTOM OF THE COOK LINE PREP COOLER WERE OBSERVED AT: 1. 51 DEGREES F FOR LARGE CONTAINER OF TUNA FISH AND 2. 46 DEGREES F FOR A STACK OF BOLOGNA. THE OPERATOR STATES THE FOLLOWING: THE TUNA WAS PREPARED ON SATURDAY AND THE ENTIRE CONTAINER HAD BEEN BROUGHT OUT FREQUENTLY TODAY. THE OPERATOR WAS NOT CERTAIN THE LAST TIME TODAY THE TUNA HAD BEEN BROUGHT OUT. IN THE COOK LINE REACH IN COOLER, BUCCANEER MEAT, GRILLED CHICKEN, AND A BOLOGNA/SALAMI MIX WERE FOUND AT 48, 49, AND 50 DEGREES F. THE OPERATOR STATES THE MEATS WERE PREPARED THIS MORNING AT ABOUT 9:30 A.M. AND THAT THE BUCCANEER CONSUMED ABOUT AT LEAST 1/2 HOUR OF PREP TIME. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN ON 1-19-2010. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: PART OF THE GASKET ON THE RIGHT DOOR OF THE PREP COOLER WAS TORN. ENSURE ALL COOLER GASKETS ARE IN GOOD REPAIR. CONSIDER STORING LESS PRODUCT IN THE COOK LINE REACH IN COOLER, TO ENSURE MAXIMUM COLD AIR CIRCULATION. WHEN USING TUNA FISH ENSURE BRINGING OUT ONLY WHAT CAN BE CONSUMED AT ONE TIME. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. , , ,
- 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:
- AT ABOUT 3:15 P.M. TEMPERATURES IN THE BOTTOM OF THE COOK LINE PREP COOLER WERE OBSERVED AT: 1. 51 DEGREES F FOR LARGE CONTAINER OF TUNA FISH AND 2. 46 DEGREES F FOR A STACK OF BOLOGNA. THE OPERATOR STATES THE FOLLOWING: THE TUNA WAS PREPARED ON SATURDAY AND THE ENTIRE CONTAINER HAD BEEN BROUGHT OUT FREQUENTLY TODAY. THE OPERATOR WAS NOT CERTAIN THE LAST TIME TODAY THE TUNA HAD BEEN BROUGHT OUT. IN THE COOK LINE REACH IN COOLER, BUCCANEER MEAT, GRILLED CHICKEN, AND A BOLOGNA/SALAMI MIX WERE FOUND AT 48, 49, AND 50 DEGREES F. THE OPERATOR STATES THE MEATS WERE PREPARED THIS MORNING AT ABOUT 9:30 A.M. AND THAT THE BUCCANEER CONSUMED ABOUT AT LEAST 1/2 HOUR OF PREP TIME. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN WAS GIVEN ON 1-19-2010. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: PART OF THE GASKET ON THE RIGHT DOOR OF THE PREP COOLER WAS TORN. ENSURE ALL COOLER GASKETS ARE IN GOOD REPAIR. CONSIDER STORING LESS PRODUCT IN THE COOK LINE REACH IN COOLER, TO ENSURE MAXIMUM COLD AIR CIRCULATION. WHEN USING TUNA FISH ENSURE BRINGING OUT ONLY WHAT CAN BE CONSUMED AT ONE TIME. THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. , , ,
- 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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08/02/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Sylvias Super Sub Shop Inc, 4531 Allen Rd, Allen Park, MI 48101 »