- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED NO HOT WATER AT HAND WASH SINK NEXT TO KITCHEN PREP TABLE. HOT WATER SHALL BE PROVIDED THROUGH THE MIXING VALVE OF A HAND WASH SINK AT A TEMPERATURE OF 100*F. PROVIDE HOT WATER. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED CHILI BEANS BETWEEN 129*F TO 131*F IN HOT HOLDING CONTAINER AT FOOD PICK-UP STATION. EXCEPT DURING PREPARATION,COOKING, COOLING, AND WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 135*F OR HIGHER. CHEF REHEATED CHILI BEANS TO 165*F AND AT THE END OF INSPECTION FOOD TEMPERATURES WERE HOLDING AT 141*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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED COLE SLAW AT 54*F, TOMATOES 44*F, PEPPER JACK CHEESE 51*F, TUNA SALAD 53*F, TURKEY SLICES 63*F, AND SLICES OF LETTUCE 50*F. APPLE COLE SLAW WAS 46*F AND BACK UP COLE SLAW 50*F UNDERNEATH REACH-IN COOLER. EXCEPT DURING PREPARATION, COOKING,COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL PHF SHALL BE 41*F OR LESS FOR COLD HOLDING. RISK CONTROL PLAN PROVIDED. ALL FOOD WAS DISCARDED AT 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED CHEF TOUCH GARBAGE CAN AND CHANGE GLOVES WITHOUT WASHING HANDS. FOOD EMPLOYEES SHALL CLEAN THEIR HANDS BEFORE DONNING GLOVES FOR WORKING FOR FOOD. INSPECTOR INSTRUCTED CHEF TO WAS HANDS THEN PUT ON GLOVES. HE WAS EDUCATED ON WHEN AND WHY HE SHOULD WAS HIS HANDS. A HANDOUT WILL BE ELECTRONICALLY PROVIDED TO THE ESTABLISHMENT. CORRECTED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- ICE MACHINE DOOR IS NOT PROVIDING A TIGHT SEAL AND DOOR TRIM IS SCRATCHED. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. PROVIDE A GASKET OR REPLACE TRIM. VERIFY COMPLIANCE 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.
|
06/23/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. IODINE TEST STRIPS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
12/17/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- FOOD DEBRIS OBSERVED ON COUNTERS AND PREP TABLES., CORRECTED BY OPERATOR CLEANING COUNTERS AND PREP TABLE. 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: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD DEBRIS OBSERVED ON THE FLOORS. FILTERS OVER GRILL AND STOVE AREA ARE SOILED. KEEP AREA FREE OF FOOD DEBRIS.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- DIRTY RICE DATE MARKED 2 DAYS BEYOND ITS EXPIRATION DATE. FOOD DISCARDED. CORRECTED.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit iodine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- 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:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- PREP COOLERS (3) WITH CUTTING BOARD SURFACES WILL NEED TO BE FLIPPED OVER OR RESURFACED.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
|
12/09/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY OPERATOR CUTTING THE PIPES THAT REQUIRED THE AIR GAPS DURING THE FOLLOW UP INSPECTION.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. SLICER AND CAN OPENER WERE 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:
- TOP OF PREP COOLER: SOUR CREAM - NOT OBSERVED LETTUCE 36F GUACAMOLE 36F BOTTOM OF COOLER: MEAT LOAF - NOT OBSERVED RAW FISH - NOT OBSERVED DIRTY RICE - NOT OBSERVED RICE - NOT OBSERVED RED SKIN MASHED POTATOES - NOT OBSERVED LASAGNA - NOT OBSERVED MEAT BALLS - NOT OBSERVED SAUSAGE- NOT OBSERVED BAKED POTATO - 40F 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT AND IODINE STRIP ARE PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
07/03/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AIR GAP NOT PROVIDED AT: GLASSWASHER PIPE LEADING TO THE FLOOR DRAIN IN THE BAR AREA. OUTSIDE OF THE WALK IN FREEZER/COOLER AREA CONDENSATE DRAIN LINES. ,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- ITEMS THAT NEED TO BE CLEANED: SLICER - FOOD DEBRIS STILL PRESENT CAN OPENER ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOP OF PREP COOLER: SOUR CREAM 50F LETTUCE 49F GUACAMOLE 49F BOTTOM OF COOLER: MEAT LOAF 49F RAW FISH 51F DIRTY RICE 56F RICE 53F RED SKIN MASHED POTATOES 50F LASAGNA 53F MEAT BALLS 52F SAUSAGE 55F ALL FOODS 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- TEST STRIPS NOT PROVIDED: QUAT TEST STRIPS FOR WIPING BUCKETS IODINE TEST STRIPS FOR GLASSWASHER ,
- 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)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ITEMS THAT ARE SOILED: FILTERS WITHIN THE HOOD POP GUN HOLDERS
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SIGNAGE NOT PROVIDED IN THE FOLLOWING AREAS: WOMEN'S/MEN'S RESTROOM'S BOTH HAND SINKS IN THE BAR AREA
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HAND WASH SINK DOES NOT PROVIDE COLD WATER TO MIX WITH HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED PACKAGED CORNED BEEF THAT WAS STORED AT 60F ON THE COOLING RACK. OPERATOR STATED THAT THEY WERE TAKEN OUT OF THE FREEZER 2 HOURS PRIOR. THE OPERATOR WAS RETRAINED ON PROPER WAYS TO THAW. CORNED BEEF WAS PLACED IN A COOLER FOR CORRECTION. CORRECTED.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
06/10/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- COOKED PORK IN REACH IN COOLER BY COOK LINE. DATE MARKED LAST DAY 12/1. DISCARDED AT TIME OF INSPECTION. CORRECTED.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF FOOD AND CONTAINER OF FOOD ON FREEZER FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
12/05/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SLICED TOMATOES WERE 42F INSIDE CENTER REACH-IN COOLER AND BOTTOM COOLER HAD A TEMPERATURE OF 43F. VIOLATION HAS BEEN 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)
|
06/17/2013 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- IN BAR AREA THERE WAS NO PAPER TOWEL NEXT TO THE HAND WASH SINK. EACH HAND WASHING SINK OR GROUP OF ADJACENT HAND WASHING SINKS SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS. PROVIDE PAPER TOWELS. DURING ROUTINE INSPECTION PAPER TOWELS WERE PROVIDED AND VIOLATION IS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT LETTUCE AND DICED TOMATOES ARE 45F AND 49F RESPECTIVELY INSIDE CENTER COOLER. EXCEPT DURING PREPARATION,COOKING,OR COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL,POTENTIALLY HAZARDOUS FOODS(PHF) MUST BE MAINTAINED AT 41F OR LESS FOR COLD HOLDING. THERMOSTAT WAS TURNED UP FROM 6 TO 7 ON KNOB BUT COOLER IS STILL HOLDING AROUND 47F. KEEP PHF AT 41F OR LESS FOR COLD HOLDING. MONITOR TEMPERATURE OF 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WAS NO SANITIZER TEST KIT TO MEASURE SANITIZING SOLUTION ON DISH WASH MACHINE. A TEST KIT OR OTHER DEVICE THAT ACCURATELY MEASURES CONCENTRATION IN MG/L OF SANITIZING SOLUTION SHALL BE PROVIDED. PROVIDE A TEST KIT FOR SANITIZING SOLUTION. SANITIZING TEST KIT WAS PROVIDED DURING INSPECTION. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
06/10/2013 | Routine |
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- kitchen
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Go through entire kitchen area and collect and place in one general area all old unused equipment, and remove from establishment if they will no longer be utilized. Simply remove if equipment is not pertinent to the operation.
- 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
|
12/10/2012 | Routine |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Re-establish hot water to the hand wash sink at the end of the kitchen grill line.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Properly elevate all boxes of food stuffs a minimum 6" off the cooler floor to help reduce the likelihood of accidental contaminations.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at all kitchen hand wash sinks at all times.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Also, keep a working supply of paper hand towels at all kitchen hand wash sinks at all times.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
06/01/2012 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- Dish wash area Ventilation hood canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the exhaust fan grill located directly above the dish machine. As this filter / grill becomes clogged with greases & dusts, it must be removed and cleaned.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the kitchen hand wash sink to encourage frequent and PROPER staff hand wash activities.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- As above, simply keep a working supply of paper towels at the hand wash sink located adjacent to the dish washing area. Provide to encourage frequent and PROPER employee hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
12/01/2011 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- kitchen ice machine(s)
- Problems:
- Not separated from Equipment
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Do not store chemical solutions on top of the ice machine. Begin practice of properly storing these containers BELOW and AWAY from any food related equipment or surfaces., The Person in Charge relocated the two containers of chemical solutions from the ice machine to the chemical storage area at the time of Inspection. Keep up with this important safety practice.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Remove any / all old ice accumulations and breading particles that has accumulated on the bottom surfaces.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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:
- Provide a working supply of paper hand towels to kitchen hand wash sink(s) to encourage frequent and PROPER staff handwashing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area Bulk product bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue using simple cups as product scoops to minimize the chance of accidental bulk product contaminations. Simply begin using a food grade product scoop keeping the handle extended OUT of the various bulk products.
- 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
|
05/23/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- BEVERAGE GUNS WERE CLEAN. VIOLATION CORRECTED.
- 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: Hot and cold holding
- Comment:
- CHICKEN WAS 37F, STEAKS WERE 34F IN LOWBOY COOLER. VIOLATION CORRECTED. COOLER NEEDED A TEMP ADJUSTMENT.
- 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:
- ALL DATE MARKS ARE CONSISTENT, PREP DATES, NO FOODS IN COOLER ARE EXPIRED. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Comment:
- WALLS IN THE KITCHEN HAVE BEEN CLEANED. VIOLATION CORRECTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/16/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- beverage dispenser
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- BEVERAGE GUNS WERE NOT CLEAN AT TIME OF INSPECTION. CLEAN DAILY TO AVOID ACCUMULATION OF SOIL AND MOLD.,
- 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: Hot and cold holding
- Comment:
- LOW BOY COOLER UNDER BROILER HAD STEAKS AT 46-48F AND RIBS AT 50F, REPAIR/ADJUST COOLER. STEAKS AND RIBS DISCARDED TODAY, DO NOT STORE ANY ITEMS IN COOLER UNTIL REPAIRED AND ADJUSTED.,
- 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)
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- READY TO EAT FOODS MUST BE PROPERLY DATE MARKED, COOKS ARE DATING SOME ITEMS WITH PREP DATES AND SOME WITH DISCARD DATES, AND A FEW ITEMS HAD EXPIRED DATES, ALFREDO SAUCE WAS DATED 11/13. MAKE SURE ALL COOKS ARE ALL DATE MARKING THE SAME WAY AND ALL EXPIRED FOODS ARE DISCARDED THE DAY THEY EXPIRE.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN WALLS BEHIND COOKLINE COOLERS, CLEAN INTERIOR. KEEP MOP SINK CLEAR OF FOOD DEBRIS.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/23/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/28/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE OPERATOR CHANGED THE STORAGE LOCATION OF THE COOKED PASTA FROM THE GRILL DRAWER COOLER TO THE BOTTOM OF THE PREP COOLER A FEW FEET AWAY. TEMPERATURES OF COOKED PASTA IN THIS LOCATION GAVE READINGS OF 41, 40, AND 37 DEGREES F. THE VIOLATION IS NOW CONSIDERED 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)
|
12/18/2009 | Follow-up |
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