| No violation noted during this evaluation. | 03/31/2015 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed sanitizing rinse temperature for the dishmachine of only 144 degrees F. Sanitizing rinse must be 170 degrees F at the manifold and 160 degrees F at the dish surface. Repair or replace the dishmachine.
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed lids left open on dumpsters. Keep lids closed to avoid attracting pests.
- 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
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed loose caulk hanging down from the exhaust hood above the oven and stove. Equipment must be maintained. Remove old caulk and replace with heat resistant caulk.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no hndwashing signs for the front counter, dishroom, kitchen and employee restroom handsinks. Provide handwashing signs for these 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed discolored floor in front of the salad prep cooler and beer cooler. Facilities must be in good condition. Repair or replace the floor.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed dipper well for ice cream scoops not working. Ice cream scoops must be stored in running water. Repair or replace the ice cream scoops.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the drawer cooler under the cooking equipment. Thermometer was provided in my presence. Violation corrected.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
03/18/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THIS REACH-IN COOLER IS IN NEED OF A NEW CONDENSER. ONLY DISHES AND A BOTTLE OF WATER WERE STORED IN IT AT TIME OF INSPECTION. IT IS NOT USED FOR STORAGE OF ANY POTENTIALLY HAZARDOUS FOOD (PHF). ITEM ADEQUATELY ADDRESSED. HOWEVER COOLER NEEDS TO BE REPAIRED IN 3 MONTHS 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)
- Outside Receptacles
- Comment:
- DUMPSTER LIDS ARE NOW REPLACED. ITEM CORRECTED.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
09/29/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Locations:
- in the reach-in cooler(s), in the reach-in cooler(s)
- Comment:
- THE REACH-IN COOLER ON THE EAST SIDE OF THE WAITRESS STATION HAD WHIPPED TOPPING AT 49 F. SERVICE OR ADJUST THE COOLER UNIT SO THAT ALL FOOD CONTENTS BEHIND THE GLASS DOORS AND ALSO DOWN BELOW, ARE AT 41 F OR COLDER. A REVISIT WILL BE MADE IN 10 DAYS TO ASSESS COMPLIANCE.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Handwashing Signage
- Locations:
- in the women's restroom
- Comment:
- THE TWO CUSTOMER REST ROOMS NEED TO HAVE SIGNAGE DIRECTING STAFF TO WASH THEIR HANDS. PROVIDE THESE SIGNS. Staff have their own rest room. J.N. 9/16/2014 4:30 p.m.
- 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.
- Outside Receptacles
- Locations:
- at the dumpster
- Comment:
- THE PLASTIC LIDS FOR THE DUMPSTER ARE PARTIALLY MISSING. REPLACE THE EXISTING LIDS WITH NEW ONES.,
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Ventilation Hood Systems, Adeq
- Locations:
- back kitchen area Ventilation hood canopy
- Comment:
- THE VENTILATION HOOD IN THE BACK KITCHEN IS MISSING SOME OF ITS FILTERS. REPLACE THE MISSING SECTIONS.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
09/16/2014 | Routine |
- 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:
- CUTTING BOARDS AT PREP COOLERS ARE ACCUMULATING DEEP GROOVES AND SCORING. RESURFACE OR REPLACE TO BE SMOOTH AND EASILY CLEANABLE.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SALAD COOLER DOOR GASKETS ARE FALLING APART. REPLACE TO ALLOW COOLER TO SEAL PROPERLY AND TO BE EASILY CLEANED.
- 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.
|
03/21/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- OBSERVED IN WALK IN COOLER: RAW CHICKEN, RAW STEAK AND HAMBURGER STORED OVER READY TO EAT FOOD, RAW PORK WITH READY TO EAT FOODS, RAW EGG WASH ABOVE READY TO EAT FOODS. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER. GRILL DRAWER COOLER - RAW SALMON STORED IN DRAWER WITH AND IN FRONT OF RAW CHICKEN. STORE RAW SALMON IN ANOTHER DRAWER (WITH STEAK) OR STORE BEHIND RAW CHICKEN AND PUT A LID ON PAN. , CORRECTED BY SEPARATING RAW ANIMAL FOOD FROM READY TO EAT FOODS.
- 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
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED CLEANING SOLUTIONS STORED WITH CROUTONS AND OTHER FOOD. STORE CHEMICALS BELOW AND AWAY FROM FOOD., CORRECTED BY MOVING CHEMICALS BELOW AND AWAY FROM FOOD.
- 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
|
09/12/2013 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Observed kettle of tomato base soup cooked and cooled to 73*F having exceeded 2 hours. Reheat to 165*F
- General violation description:
- 3-501.14 - cooling from 135*F to 70*F within 2 hours, to 41*F within an additional 4 hours. CORRECTION MADE: Observed soup reheated to 165*F, to be held hot @ 135*F. After which cooling will be quickened by placing product in smaller containers in an ice bath
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Beverage Beverage machine pop caps and spigots
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- Observed mold residue on the underside openings holding the beverage head nozzles
- General violation description:
- 4-602.11 - thoroughly clean to sight and touch. CORRECTION MADE: Observed the underside openings to the beverage nozzles are thoroughly clean and mold free. Note: 100 ppm chlorine sanitizer solution
|
09/13/2012 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed two employees performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands 5-7 seconds, followed by hand rinsing. 20 seconds hand washing is required
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) dish washing area
- 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:
- Observed employee handle clean dishes with hands soiled handling dirty dishes
- General violation description:
- 2-301.14 - wash hands first before handling clean dishes. CORRECTION MADE: Observed the dish wash employee perform hygienic hand washing before handling clean dishes after handling soiled dishes.
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside grease barrels
- Locations:
- dumpster area dumpster
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed the lids uncovered to both the garbage and the grease dumpsters
- General violation description:
- 5-501.113 - keep cover to prevent attracting insects, birds and animals. CORRECTION MADE: Observed the lids closed over both the garbage and the grease dumpsters.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Employee(s) food prep area
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Provide and use chlorine chemical test strips to assure minimum sanitizer strength for the: - Dish wash machine @ 25 p.p.m. for a final rinse temperature @ 120*F. - 3 rd compartment sanitize sink @ 50 p.p.m. - Sanitizing in place equipment @ 100 p.p.m. - Wiping cloth wet storage @ 100 p.p.m.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Drying mops
- Locations:
- Dry storage area floor
- Comment:
- Observed mop head stored on floor
- General violation description:
- 6-501.16 - drape or hang up
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed the employee(s) present not fully knowledgeable of the minimum internal temperatures requirements
- General violation description:
- 2-103.11 - held for at least 15 seconds, to DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
|
02/28/2012 | Routine Inspection |
| No violation noted during this evaluation. | 07/25/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on rear plastic panel inside the ice machine. Food contact equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor and ceiling in the walk-in cooler. Clean these items to sight and touch as needed.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometers in the dessert and cookline coolers. Provide conspicuous thermometers in these coolers.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Replace the loose caulk above the cooking equipment with approved caulking which is smooth and easily cleanable.
- 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-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Store ice scoop for the ice machine in approved container when not in use.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace missing light shield for fixture in dry storage room.
- 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
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Replace the broken baffle filters above the cookline with new approved filters.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
07/14/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Locations:
- Utility room Water line
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- OBSERVED AN UNPROTECTED 3/4" THREADED HOSE SPIGOTS BETWEEN THE STORED GARDEN HOSES AND THE WATER METER BY THE SMALL HOT WATER TANK. CORRECTION MADE: OBSERVED THE CITED HOSE BIB HAS BEEN CAPPED CLOSE.;A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under 5-202.14.
- General violation description:
- 5-203.14 -
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s) food transport containers
- 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.
- Comment:
- OBSERVED BEAN SOUP @ 72*F - 74*F IN THE WALK-IN COOLER SINCE LAST EVENING. CORRECTION MADE: OBSERVED THE MANAGER INSTRUCTED THE FOOD EMPLOYEE TO ICE THE SOUP CONTAINER IN THE FOOD PREPARATION SINK, WITH FREQUENT STIRRING PER THEIR STANDARD OPERATING PROCEDURE. THE TIME ABUSED BEAN SOUP WILL BE DISCARDED GIVEN IT FAILED TO BE COOLED FROM 135*F TO 70*F WITH-IN 2 HOURS AND 70*F TO 41*F WITH-IN 4 HOURS.
- 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: When to Wash
- Items:
- Employee(s)
- Locations:
- dish machine(s) 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:
- CORRECTIVE ACTION: FOLLOWING INSTRUCTION FROM THE CFM THE DISH WASH EMPLOYEE NOW KNOWS TO WASH HANDS AFTER HANDLING SOILED DISHES, BEFORE PUTTING AWAY CLEAN UTENSILS & DISHES.
- 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 Freq, Nonfood-Contact Su
- Items:
- Wood
- Locations:
- Wait station counter
- Comment:
- OBSERVED THE PARTICLE BOARD EXPOSED ON THE EDGE OF THE COUNTER TOP TO THE HAND WASH BASIN AND THE PARTICLE BOARD EXPOSED AT THE BASE OF THE ADJOINING WALL DIVIDE. REPAIR OR REPLACE WITH MATERIAL THAT IS DURABLE, NON-ABSORBENT AND SMOOTH FOR EASY CLEANING.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Grill line floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED YELLOWED CEILING PANEL ABOVE THE GRILL LINE DOUBLE STACKED OVEN AND EXCESSIVE GREASE AND FOOD ACCUMULATION UNDER THE GRILL LINE COOKING EQUIPMENT. THOROUGHLY CLEAN WITH INCREASE FREQUENCY TO PRECLUDE EXCESSIVE FOOD/GREASE ACCUMULATION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside grease barrels
- Locations:
- Outside receptacles covered waste container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed both the: i) garbage dumpster uncovered and the ii) grease barrel uncovered. Keep lids closed after us.
- 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
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT WERE NOT AWARE NOW KNOW THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- Wait station beverage station cabinet
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- OBSERVED 6 SYRUP BEVERAGE HOSES PROTRUDING ONTO THE FLOOR SIX TO TWELVE INCHES INTO IN THE WALKING ISLES. SECURE THE BEVERAGE SYRUP HOSES TO REMAIN INSIDE THE CABINET.
- 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 light shield(s)
- Locations:
- kitchen dry storage room
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- i.) OBSERVED CRACKED CEILING LIGHT PANEL IN THE REAR KITCHEN ADJACENT TO THE STACKED OVENS
- General violation description:
- 6-202.11 - REPLACE WITH NEW. ii.) OBSERVED A MISSING CEILING LIGHT PANEL IN THE FRONT DRY STORAGE ROOM
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- kitchen ceiling vents
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING AIR INTAKE DEFLECTOR COVERS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Wait station counter
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED 36 OPEN BEVERAGE GLASSES LOCATED NEAR THE FLY TRAP. KEEP THE BEVERAGE GLASSES COVERED OR INVERTED DURING STORAGE.
- 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
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02/22/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/13/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/09/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. PREP COOLER REPAIRED. SMOKED KIELBASA, RAW BURGER AND RAW FISH AT 40F/41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. DISH MACHINE REPAIRED AND PROVIDING WATER AT 180F TO PROPERLY SANITIZE.
- 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. PREP COOLER HAD READY TO EAT TO THE LEFT, THEN RAW FISH, THEN RAW BURGER. WALK-IN COOLER HAD READY TO EAT ON TOP, THEN WHOLE BEEF THEN GROUND BEEF, THEN CHICKEN.
- 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
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09/28/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Thomas's Family Dining, 33971 Plymouth, Livonia, MI 48150 »