- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food-contact surfaces of equipment must be cleaned to sight and touch. Observed the slicer to not be properly cleaned and had some food debris in and around the blade. Also the can opener had some dried food debris. At time of inspection the can opener and the parts of the slicer that could be removed were put through the dish washer. The rest of the slicer was properly cleaned as well. 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Food ingredients removed from their original bulk packaging and placed into another container must be itentified with the common name of the food. Observed containers of salad dressing (oil/vinegar) and rice in the prep area without a label itentifying the items. Provide labels if items are removed from their original containers and used in storage.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- In areas where food is stored and prepared adequate light shields must be provided. Observed in dry storage area ceiling lights are not properly shielded and could cause contamination of items if the bulbs shatter. Provide adequate light shielding for ceiling lights.
- 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
- Storage
- Items:
- Personal items
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Employee personal items must be stored away from food storage and prep areas to avoid possible contamination of food. Observed employee personal items (coats, purses) stored on food dry storage racks. Relocate items away from food and food prep areas as to not contaminate food.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good repair. Observed the mop sink faucet is leaking and the faucet at the handwash sink at the front desk needs to be tightened. Repair fixtures and maintain in good repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/13/2015 | Routine |
| No violation noted during this evaluation. | 10/07/2014 | Follow-up |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed 2 inaccurate metal stem food thermometers. Food temperature measurements must be accurate. Repair or replace the thermometers.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the left handsink at the cookline. Provide a soap dispenser for this handsink.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn door gaskets on the food prep coolers at cookline. Equipment must be maintained. Replace with new door gaskets.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the left cookline and front counter handsinks. Provide handwashing signs at both handsinks.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Observed unused grill stored by the back door. Remove this equipment from facility.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed grease on ground by the grease dumpster. Outside storage areas must be kept clean. Remove grease from ground on a weekly basis.
- 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
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following items: top of dishmachine has lime scale build-up and walk-in cooler condenser is very dirty. 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.
|
09/26/2014 | Routine |
- Critical: Assignment
- Comment:
- CORRECTED: THE OWNER HAS DESIGNATED THE LEAD COOK OR THE CASHIER AS THE PERSON IN CHARGE WHEN HE IS NOT ON THE PREMISES.
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Backflow Prevention Device, De
- Comment:
- CORRECTED: HOSE WITH SPRAY NOZZLE HAS BEEN REMOVED FROM MOP SINK TAP.
- 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: Cooling Methods
- Comment:
- CORRECTED: CUBED CHICKEN WAS OBSERVED COOLING IN THE WALK-IN USING SHALLOW PANS WITH LIDS OFF. RISK CONTROL PLAN WITH CORRECTED PROCEDURES WAS SUBMITTED AT FOLLOW-UP.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Equipment Food-Contact Surface
- Comment:
- CORRECTED: COOK STATED THAT CUTTING BOARDS AND KNIVES ARE BEING CLEANED AND SANITIZED EVERY 2 HOURS.
- 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
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: INNER WHITE NOZZLES OF POP MACHINE ARE CLEAN. THE CAN OPENER BLADE IS CLEAN. COFFEE MUGS ARE NOW STORED WITH LIP-CONTACT SURFACES FACING UPWARDS ON A CLEAN SHELF.
- 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: Food Contact with Equipment an
- Comment:
- CORRECTED: ROMAINE LETTUCE IS STORED IN A SEPARATE DRAWER FROM OTHER FOODS/EQUIPMENT/UTENSILS.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED: COVERS ARE NOW PROVIDED FOR BINS OF DRY RICE.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: OBSERVED TZATZIKI AT 43F AND QUARTERED TOMATOES AT 40F. TZATZIKI WAS PLACED IN WALK-IN TO BE HELD AT 41F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED: A DATE-MARKING SYSTEM IS IN PLACE. OBSERVED MASHED POTATOES MARKED 4/23-4/28, MACARONI AND CHEESE MARKED 4/22-4/27, AND CUBED COOKED CHICKEN MARKED 4/23-4/28.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Reheating for Hot Holding
- Comment:
- CORRECTED: OWNER HAS CHANGED RE-HEATING PROCEDURES FOR SOUPS, SAUCES, AND GRAVIES. THESE ITEMS ARE NOW HEATED ON THE STOVE TO 165F BEFORE BEING PLACED ON THE STEAM TABLE. COOK ON COOK LINE STATED THAT ITEMS ARE HEATED TO 165F WITHIN 1 HOUR.
- 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: Temperature Measuring Devices,
- Comment:
- CORRECTED: 2 BIMETALLIC STEMMED THERMOMETERS WITH ACCURATE DIALS ARE LOCATED ON COOK LINE.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Critical: When to Wash
- Comment:
- CORRECTED: COOKS AT COOK LINE WERE OBSERVED CHANGING GLOVES BETWEEN TASKS. TONGS, LADLES, AND BOWLS ARE BEING USED FOR POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS (SCRAMBLED), AND RAW CHICKEN, WITH EACH ITEM ASSIGNED ITS OWN UTENSIL. NO HAND CONTACT WITH RAW SHELL EGGS WAS OBSERVED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
04/23/2014 | Follow-up |
- Critical: Assignment
- Items:
- Person-in-charge
- Problems:
- Not present
- Corrections:
- A Person in Charge is required to be present during all hours of operation.
- Comment:
- THE PERMIT HOLDER SHALL BE THE PERSON IN CHARGE OR SHALL DESIGNATE A PERSON IN CHARGE AND SHALL ENSURE THAT A PERSON IN CHARGE IS PRESENT DURING ALL HOURS OF OPERATION. NO PERSON IN CHARGE WAS DESIGNATED WHEN INSPECTION BEGAN. DESIGNATE A PERSON IN CHARGE DURING HOURS OF OPERATION.,
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Installed
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- A BACK FLOW PREVENTION DEVICE INSTALLED ON A WATER SUPPLY SYSTEM SHALL MEET A.S.S.E. STANDARDS FOR CONSTRUCTION, INSTALLATION, AND MAINTENANCE. OBSERVED A SPRAY NOZZLE DOWNSTREAM FROM THE ATMOSPHERIC VACUUM BREAKER (AVB). AVB IS NOT APPROVED FOR USE UNDER PRESSURE. REMOVE SPRAY NOZZLE TO RELEASE PRESSURE ON AVB. USE A.S.S.E. APPROVED STANDARDS TO PREVENT CONTAMINATION FROM BACK FLOW.,
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Comment:
- COOLING SHALL BE ACCOMPLISHED BY PLACING THE FOOD IN SHALLOW PANS, SEPARATING THE FOOD INTO SMALLER PORTIONS, OR OTHER EFFECTIVE METHODS. OBSERVED A LARGE, DEEP PAN OF PRE-COOKED, CUBED CHICKEN COOLING IN WALK-IN.\ USE SHALLOW PANS TO COOL FOODS OR OTHER EFFECTIVE METHODS.,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES OF EQUIPMENT AND UTENSILS SHALL BE CLEANED THROUGHOUT THE DAY AT LEAST EVERY 4 HOURS. EMPLOYEES STATED THAT CUTTING BOARDS AND KNIVES WERE CLEANED AT 3:30PM AND AT THE END OF THE NIGHT, WHICH IS MORE THAN 4 HOURS BETWEEN CLEANINGS. CLEAN AND SANITIZE CUTTING BOARDS, KNIVES, AND UTENSILS AT LEAST EVERY 4 HOURS.,
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED THE INNER WHITE NOZZLE OF POP MACHINE IN BACK WAIT STATION TO BE SOILED AND MOLDY. THERE WAS A BUILD-UP OF FOOD DEBRIS ON THE CAN OPENER BLADE. COFFEE MUGS WERE STORED WITH LIP-CONTACT SURFACES DOWNWARD ON A DIRTY SHELF. CLEAN ALL FOOD-CONTACT SURFACES REGULARLY TO PREVENT CONTAMINATION. NON-FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEANED AT ANY TIME WHEN CONTAMINATION MAY HAVE OCCURRED. OBSERVED BACK SPLASH AND DISPENSER LEVERS ON JUICE MACHINE TO HAVE AN ACCUMULATION OF SOIL. THE INSIDE OF THE MICROWAVE ON THE PREP SIDE OF COOK LINE HAD AN ACCUMULATION OF FOOD DEBRIS. THE ICE CREAM COOLER HAD AN ACCUMULATION OF FOOD DEBRIS AND SOIL. CLEAN ALL FOOD-CONTACT SURFACES AS OFTEN AS NECESSARY TO KEEP CLEAN.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized Prior to food contact
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- FOOD SHALL ONLY CONTACT SURFACES OF EQUIPMENT AND UTENSILS THAT ARE CLEANED AND SANITIZED. OBSERVED PULL-OUT DRAWER COOLER HOLDING CUT ROMAINE LETTUCE, WITH A BOWL OF COOKED HOT DOGS AND A BOWL OF COOKED FRIED CHICKEN STRIPS PLACED DIRECTLY ON TOP OF LETTUCE. KEEP LETTUCE AWAY FROM UNSANITIZED DISHES.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Packaged and Unpackaged Food -
- Comment:
- FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD IN PACKAGES, COVERED CONTAINERS, OR WRAPPINGS. DRY RICE WAS STORED UNCOVERED IN BINS IN THE DRY STORAGE AREA. PROVIDE LIDS OR COVERS FOR FOOD CONTAINERS.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41F OR LESS. OBSERVED COLD HOLDING TEMPERATURES ON COOK LINE PREP COOLERS TO BE AS FOLLOWS: TZATZIKI AT 44.7F, AND QUARTERED TOMATOES AT 47.9F. KEEP COLD FOODS AT 41F OR LESS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- READY-TO EAT POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH FOOD SHALL BE DISCARDED FOR A MAXIMUM OF 7 DAYS. CUBED COOKED CHICKEN WAS NOT DATE-MARKED, NOR WERE ANY OF THE SOUPS AND FOODS PREPARED IN-HOUSE AND HELD MORE THAN 24 HOURS. USE A DATE-MARKING SYSTEM ON ALL POTENTIALLY HAZARDOUS FOODS PREPARED ON SITE TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH. LABEL FOODS TO BE DISCARDED 7 DAYS FROM TIME PREPARED, WITH DAY PREPARED AS DAY 1.,
- 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: 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 FOODS THAT ARE 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. REHEATING FOR HOT HOLDING MAY NOT EXCEED 2 HOURS. EMPLOYEE ON COOK LINE STATED THAT STEAM TABLE IS USED TO REHEAT SOUPS, SAUCES, AND GRAVIES. HE STATED THAT HE PUT THESE ITEMS IN THE STEAM TABLE AT 6:00 AM ON 4/2/14, AND AT 8:30 AM ON 4/2/14 THE CHICKEN LEMON RICE SOUP AND BROWN GRAVY HAD NOT REACHED 165F. REHEAT ALL POTENTIALLY HAZARDOUS FOODS TO 165F RAPIDLY USING EQUIPMENT THAT IS CAPABLE OF BRINGING FOOD TO 165F WITHIN 2 HOURS.,
- 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: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate To the intended range of use
- Corrections:
- Provide thermometer scaled in intended range of use.
- Comment:
- FOOD TEMPERATURE MEASURING DEVICES THAT ARE SCALED ONLY IN FAHRENHEIT SHALL BE ACCURATE TO +/- 2F IN THE INTENDED RANGE OF USE. THERMOMETER FOR MEASURING FOOD TEMPERATURES ON THE COOK LINE WAS NOT WORKING. PROVIDE A WORKING THERMOMETER FOR USE IN TAKING TEMPERATURES OF FOODS ON COOK LINE. ,
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS WHEN NECESSARY TO REMOVE SOIL AND CONTAMINATION AND TO PREVENT CROSS-CONTAMINATION WHEN CHANGING TASKS, AND WHEN SWITCHING BETWEEN WORKING WITH RAW FOOD AND WORKING WITH READY-TO-EAT FOOD. OBSERVED COOK ON COOK LINE CRACKING RAW SHELL EGGS INTO PAN AND THEN IMMEDIATELY TOUCHING WIPING CLOTH, AND HANDLING RAW CUT LETTUCE AND CHOPPED ONIONS WITHOUT WASHING HANDS OR CHANGING GLOVES. EMPLOYEE WHO WAS WEARING GLOVES TOOK DISHES TO THE DISH WASHING AREA AND THEN CUT LETTUCE WITHOUT WASHING HANDS AND CHANGING GLOVES. HE WAS OBSERVED TAKING A BREAK AND GETTING A DRINK OF WATER. WHILE DOING SO, HE WAS WEARING GLOVES AND DID NOT WASH HANDS AND CHANGE GLOVES BEFORE RETURNING TO FOOD PREP. WASH HANDS AND CHANGE GLOVES BEFORE ENTERING THE KITCHEN, CHANGING TASKS, AND WHENEVER NEEDED TO PREVENT FOOD-BORNE ILLNESS FROM CROSS-CONTAMINATION. TRAIN STAFF ON PROPER HAND WASHING PROCEDURES.,
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- dumpster(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- DUMPSTER LIDS MUST BE KEPT SHUT TO AVOID ATTRACTING PESTS. BOTH THE TOP DUMPSTER LID AND THE SIDE DOOR WERE LEFT OPEN. KEEP DUMPSTER CLOSED.
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- EMPLOYEES MAY NOT EAT OR DRINK IN FOOD PREP AREAS, EXCEPT THAT EMPLOYEES MAY USE A CUP WITH A LID AND A STRAW. TWO BEVERAGES WERE OBSERVED AT THE COOK LINE. ONE WAS COVERED BUT WITHOUT A STRAW. THE OTHER WAS UNCOVERED. PROVIDE CUPS WITH LIDS AND STRAW FOR EMPLOYEES.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS TO KEEP HAIR FROM CONTACTING FOOD AND EQUIPMENT. OBSERVED LINE COOK WITHOUT HAIR RESTRAINT. FOOD EMPLOYEES WEAR HAIR RESTRAINTS IN KITCHEN.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- Provide.
- Comment:
- HAND SINKS USED BY EMPLOYEES MUST HAVE A SIGN OR POSTER THAT REMINDS EMPLOYEES TO WASH HANDS. THE BATHROOMS DID NOT HAVE HAND WASH REMINDER SIGNS. PROVIDE.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- DISPENSING UTENSILS NEED TO BE STORED WITH THEIR HANDLES OUT OF THE FOOD. A BOWL WAS BEING USED AS A SCOOP FOR DRY RICE AND A CUP (STYROFOAM) WAS USED AS A SCOOP FOR ICE. USE APPROVED SCOOPS WITH HANDLES AND STORE WITH HANDLES OUT OF THE FOOD.
- 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 Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- THE PREMISES SHALL BE FREE OF NON-FUNCTIONAL OR UNUSED EQUIPMENT. AN OLD GRIDDLE AND MICROWAVE WERE STORED IN THE BACK ROOM. REMOVE UNUSED EQUIPMENT.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Packaged and Unpackaged Food -
- 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
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- LOCKERS AND OTHER SUITABLE FACILITIES SHALL BE USED FOR THE ORDERLY STORAGE OF EMPLOYEE CLOTHING AND OTHER POSSESSIONS. OBSERVED THE FOLLOWING: -COATS ON DRY GOODS IN THE DRY GOODS STORAGE AREA -COAT AND PURSE ON SHELF ABOVE THE BACK PREP TABLE -PURSE WAS STORED ON SHELF ABOVE POP DISPENSER -COATS AND PURSES WERE STORED ON TOP OF THE REACH-IN COOLER IN THE WAIT STATION AND IN THE CORNER OF THE WAIT STATION -CELL PHONE ON SHELF IN PREP AREA USE THE PROVIDED LOCKERS FOR PERSONAL STORAGE. PROVIDE ADDITIONAL STORAGE FACILITIES AS NEEDED.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
- 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:
- WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION THAT IS CLEAN AND BETWEEN 50-100PPM CHLORINE. THE SANITIZING SOLUTION IN THE BUCKET IN THE DISH AREA WAS DIRTY AND DID NOT REGISTER ANY CHLORINE WHEN MEASURED WITH A TEST STRIP. PROVIDE CLEAN SOLUTION WITH A SANITIZER CONCENTRATION OF 50-100PPM. SANITIZER BUCKET WAS CHANGED AT TIME OF INSPECTION.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/02/2014 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- dumpster(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- 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.
|
10/01/2013 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- ALL FOODS OBSERVED IN WALK IN COOLER WERE OBSERVED TO BE PROPERLY DATED.
- 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
|
10/19/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES IN BOWL ON TOP OF THE FOOD CONTAINERS AT TOP OF REACH IN COOLER TOP.....RECORDED AT 50F........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. NOTE NEW CODE CODE REQUIRES CUT LETTUCE TO BE STORED AT 41F OR BELOW.......LETTUCE OBSERVED OVER THE FLOOD PLANE OF THE CONTAINERS WERE RECORDED AT 52F........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW AND THIS INCLUDES CUT LETTUCE., CORRECTED BY REMOVING TOMATOES TO A COOLER AT 41F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOLUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED IN WALK IN COOLER. ......NO DATES OBSERVED ON BAKED BEANS, CUCCUMBER DRESSINGS, SPINACH PIE, MACARONI AND CHEESE,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- REMOVE ACE FLYING INSECT SPRAY FROM THE ESTABLISHMENT.......USE FOOD GRADE PESTICIDES IN A FOOD ESTABLISHMENT......CORRECTED BY DISCARDING STORE DEGREASE 409 SEPARATE FROM FOODS ...CORRECTED BY REMOVING FROM FOOD STORAGE SHELF TO CHEMICAL STORAGE.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
10/05/2012 | Routine |
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A THERMOMETER TO PUT INTO THE FOOD DIRECTLY TO MON ITOR FOOD TEMPERATURES
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
04/11/2012 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARTE FROM OTHER FOODS....RAW HAMBURGER STORED OVER CHILI....CORRECTED AT VISIT BY RELOCATING RAW BURGERS TO SHELF OVER RAW CHICKEN AND COVERING CHILI
- 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
|
10/21/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO OPEN DRINKS OBSERVED
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Food Contact with Equipment an
- Comment:
- OPERATOR WASHES HANDS AFTER CHANGING GLOVES BEFORE PUTTING ON NEW GLOVES
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKING 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
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- NO EXPIRED FOODS AT VISIT
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW 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
- Critical: When to Wash
- Comment:
- OPERATOR USING GLOVE PROPERLY AT VISIT
- 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
|
05/24/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS OR MUGS WITH LIDS AND HANDLES FOR EMPLOYEE DRINKS.........EMPLOYEE OBSERVED WITH OPEN DRINK.....USE LIDDED CUP WITH STRAW SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Comment:
- GLOVES SHALL BE CHANGED AND HANDS WASHED BEFORE HANDLING READY TO EAT FOODS ......OPERATOR CRACKED EGGS AND DID NOT CHANGE GLOVES OR WASH HANDS BEFORE HANDLING BUN FROM GRILL WITH CONTAMINATED GLOVES. FOOD SHALL ONLY CONTACT SURFACES OF CLEANED EQUIPMENT......THE GLOVES ARE EQUIPMENT THAT BECAME CONTAMINATED DURING THE FOOD PREPARATION PROCESS........ENSURE GLOVES ARE CHANGED AFTER HANDLING AND /OR CRACKING EGGS AND HANDS WASHED BEFORE PUTTING ON NEW GLOVES.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED CHICKEN CHUNKS RECORDED AT 62F STORED ON CUTTING BOARD OF COOLER......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS /READY TO EAT OR COOKED TO BE REHEATED ON FOODS STORED 24 HOURS OR MORE IN COLERS.......SLICED SALAMI AND BAGGIED CORNED BEEF DATED 4-26.........ENSURE OPERATOR IS PUTTING THE DISCARD DATE ON ALL THE FOODS SINCE MOST OF THE FOOD HAD MAY DATES OF DISCARD ....DO NOT MIX PREP DATES WITH DISCARD DATES .....ENSURE EVERY ONE IS USING THE SAME METHOD. RECOMEND USING BOTH PREP DATE AND DISCARD DATE TO AVOID CONFUSION AND MISTAKES SUCH AS 4-26 TO 5-2......ADDING 6 DAYS TO THE PREP DATE TO DETERMINE DISCARD DATE. \ NO DATE MARKING ON SPINACH PIE, MACARONI AND CHEESE, COOKED MEATLOAF PATTIES, COOKED CHICKEN CHUNKS IN STAINLESS STEEL CONTAINER AND COOKED CHICKEN CHUNKS IN PLASTIC CONTAINER DATED 4-23 BUT OLD DATE NOT REMOVED AS DETERMINED BY OPERATOR. ENSURE ALL GRAVIES , SOUPS , AND HOUSE MADE SAUCES OR DRESINGS ARE DATED.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- DISCARD FOOD AT END OF DISCARD DATE........SOUP DATE 4-26, STUFFING DATED 4-25 AND COOKED PASTA DATED 4-27........DISCARD ALL FOODS AT THE END OF THE DISCARD DATES AGAIN, ENSURE EVERYBODY IS DATING THE SAME WAY...RECOMMEND USING BOTH A PREP DATE AND A DISCARDDATE ON FOOD PRODUCTS.,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AND RESPONSIBILITY TO REPORT ILLNESSES WITH DIARRHEA OR VOMITING ON THEIR DAY OFF AND REGULAR SCHEDULED WORK DAY........ EMPLOYEES TALKED TO WERE NOT AWARE OF THE ABOVE OR THE 24 HOURS OF WELLNESS REQUIRED BEFORE RETURN TO WORK AFTER HAVING AN ILLNESS NWITH DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING........ALSO PROVIDE OPERATOR WITH THE HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" TO GIVE TO EACH EMPLOYEE DURING HEALTH EDUCATION AND TRAINING SESSION.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- STORE RAW ANIMAL FOODSON BOTTOM SHELF SEPARATE FROM OTHER FOODS AND SEPARATE FROM OTHER RAW ANIMAL FOODS. RAW CHICKEN OBSERVED BEHIND RAW HAMBURGER PATTIES AT REACH IN COOLER DRAWER AND RAW HAMBURGER PATTIES OBSERVED STORED OVER PACKAGES OF CHILI /HOT DOG SAUCE IN WALK IN. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL, ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OPERATOR WAS OBSERVED CHANGING GLOVES WITHOUT WASHING HANDS....ENSURE HANDS ARE WASHED AFTER CHANGING GLOVES AFTER CONTAMINATING GLOVES BY HANLING AND CRACKING EGGS OR AFTER OTHER MEANS OF CONTAMINATING GLOVES. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
04/28/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. COOKLINE AREA HAD WIPING CLOTH BUCKET WITH CHLORINE BUT CONCENTRATION WAS ABOVE 200PPM. DURING INSPECTION A NEW SANITIZER BUCKET WAS MADE AND TESTED 50 TO 100PPM. THIS IS NOW USED FOR FOOD CONTACT SURFACES - PREP TABLES, CUTTING BOARDS, SLICER, ETC.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED. WALK-IN COOLER HAD RAW BURGER ON BOTTOM SHELF AND RAW CHICKEN TO THE SIDE. OTHER SHELF HAD RAW BACON AND FISH. DRAWERS AT COOKLINE DO NOT HAVE RAW FISH OR RAW GYRO STORED IN - THESE ARE NOW KEPT IN WALK-IN COOLER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
11/04/2010 | 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:
- OBSERVED BOWL OF INDIVIDUAL CREAMERS OUT AT WAITSTATION AREA AT 65F. LEXON CONTAINER OF MASHED POTATOES SITTING ON TOP OF STEAM TABLE AT 63F - 68F. COOK STATED MASHED POTATOES USUALLY KEPT IN WALK-IN COOLER, BUT BUSY TODAY AND TOOK OUT. POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT OR BELOW 41F AT ALL TIMES., CORRECTED. MASHED POTATOES WERE ONLY OUT FOR 1 HOUR - PUT BACK IN WALK-IN COOLER. CREAMERS OUT FOR 2 HOURS - PUT BACK IN COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- FACILITY DOES NOT HAVE WIPING CLOTH BUCKETS WITH SANITIZER WATER. A GLASS/SURFACE CLEANER IS USED TO SANITIZE SLICER IN-PLACE PARTS AND OTHER FOOD CONTACT SURFACES. THIS CAN BE USED FOR CUSTOMER TABLES, BUT NOT FOR FOOD CONTACT SURFACES. PROVIDE SPRAY BOTTLE OR WIPING CLOTH BUCKET OF BLEACH WATER CONCENTRATION OF 50 TO 100PPM OR QUATERNARY AMMONIUM OF 200PPM. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- 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:
- WALK-IN COOLER OBSERVED BOXES OF RAW BURGER OVER CHILI, PAN OF RAW FISH BELOW BUCKET OF RAW CHICKEN. STORE RAW BACON, RAW FISH AND RAW STEAK TOGETHER, THEN GROUND BEEF AND SAUSAGE TOGETHER AND CHICKEN ALWAYS ON BOTTOM. PREP COOKLINE COOLER HAD DRAWER WITH TUB OF RAW FISH AND HOT DOGS. KEEP LID ON FISH TO PREVENT CONTAMINATION OF HOT DOGS. DRAWER HAD DELI MEATS AND RAW GYRO SLICES TOGETHER. STORE GYRO SLICES IN TUB AND KEEP IN FRONT OF DELI MEATS. PIC ORGANIZED WALK-IN COOLER WITH RAW BURGER, SAUSAGE AND GYRO ON SHELF ABOVE RAW CHICKEN, THEN ANOTHER BOTTOM SHELF WITH RAW STEAK AND BACON. RAW FISH AT COOKLINE PREP DRAWER COVERED AND RAW GYRO SLICES PUT IN TUB AND IN FRONT OF DELI MEATS. FOLLOW-UP WILL BE CONDUCTED.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MICROWAVE AT COOKLINE SOILED INSIDE, ICE CREAM COOLER INSIDE BOTTOM SHELF SOILED, VENT FILTERS AT HOT DOG GRILL DUSTY, DEBRIS ON FLOOR UNDER ICE MACHINE - CLEAN ALL AREAS 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE TEST STRIPS FOR FOOD CONTACT SURFACE SANITIZER - EITHER CHLORINE OR QUATERNARY AMMONIUM.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
10/21/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Stass Rest Inc Dba Leo's Coney Island, 33161 Eight Mile Rd., Livonia, MI 48152 »