Time Out Bar & Grill, 36480 Plymouth, Livonia, MI 48150 - inspection findings and violations

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Business Info

Restaurant name: TIME OUT BAR & GRILL
Address: 36480 Plymouth, Livonia, MI 48150
Permit #: 068868
Non-smoking facility: No
Last inspection: 02/25/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 02/25/2015Follow-up
  • Critical: Temperature Measuring Devices,
    Items:
    Thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    Observed 2 inaccurate metal stem food thermometers in the kitchen. Accurate metal stem thermometers must be provided. Provide a new calibrated metal stem food thermometer.
    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)
  • Cleaning of Plumbing Fixtures
    Items:
    Handwashing facility
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    Observed soap bottles stored in the dishroom handsink. Handsinks must be kept accessible. The soap bottles were removed in my presence. Violation corrected.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
 02/11/2015Routine
  • Critical: Sanitizing Solutions, Testing
    Comment:
    QUATERNARY AMMONIA TEST STRIPS HAVE NOW BEEN ACQUIRED. VIOLATION IS 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)
 09/16/2014Follow-up
  • Critical: Food-Contact Surfaces
    Locations:
    in the Walk-in cooler
    Comment:
    CLOTH TOWELS WERE LAYING UPON LETTUCE IN WALK-IN COOLER. TOWELS WERE REMOVED AT MY INSTRUCTION AND REPLACED WITH PLASTIC WRAP. ITEM CORRECTED AT TIME OF INSPECTION. ALSO, CLOTH TOWELS WERE USED ON THE SHELF SURFACES IN THE REACH-IN COOLER FACING THE COOKLINE (CLOSEST TO THE DISHWASH MACHINE). THESE TOWELS WERE REMOVED AT MY INSTRUCTION. ITEM CORRECTED AT TIME OF INSPECTION.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hand Drying Provision
    Locations:
    in the bar
    Comment:
    BAR HAND WASH SINK WAS OUT OF PAPER TOWELS. PAPER TOWELS WERE RESTOCKED TODAY. ITEM CORRECTED AT TIME OF INSPECTION.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Locations:
    in the bar
    Comment:
    BAR AREA HAND WASH SINK SOAP DISPENSER WAS LOW ON LIQUID SOAP. SOAP WAS REFILLED TODAY. ITEM CORRECTED AT TIME OF INSPECTION.
    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)
  • Critical: Sanitizing Solutions, Testing
    Locations:
    in the bar
    Comment:
    QUAT TEST TABLETS ARE USED IN THE BAR. ACQUIRE QUAT TEST STRIPS TO TEST FOR PROPER CONCENTRATION OF QUATS. CORRECT ITEM WITHIN TEN 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)
  • Repairing
    Locations:
    in the Ventilation hood canopy
    Comment:
    THERE WAS BURNED OUT LIGHT BULB IN THE VENTILATION HOOD. BULB REPLACED AT TIME OF INSPECTION. ITEM CORRECTED.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 08/14/2014Routine
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Locations:
    Walk-in cooler
    Problems:
    Improperly In large container
    Comment:
    RIBS COOLING IN A THICK PORTION AT 68F SURFACE TEMP AND 82F IN THE CENTER OF THE STACK. SPREAD OUT IN A SINGLE LAYER. CORRECTED BY SPREADING OUT IN A SHALLOW PAN.
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    cooler(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED HOUSE DRESSINGS, COLE SLAW, SALSA AT 44-46 IN THE 1 DOOR UPRIGHT COOLER. CORRECTED BY MOVING TO THE WALK IN COOLER. NOTE: THE COOLER WAS TURNED DOWN AND REACHED 37F DURING 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)
 02/10/2014Routine
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CAN OPENER BLADE HAD OLD DEBRIS. CLEAN., CORRECTED BY CLEANING.
    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: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    IN REACH-IN COOLER: HAMBURGER SOTRED OVER COOKED RIBS. IN WALK-IN COOLER: RAW EGGS OVER COOKED FOOD AND CABBAGE, RAW FISH OVER BREAD AND SOUP. STORE RAW ANIMAL FOOD BELOW READY TO EAT FOOD., CORRECTED BY STORING RAW ANIMAL FOOD BELOW/AWAY FROM READY TO EAT 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
 08/26/2013Routine
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    cooler(s) Walk-in cooler
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    LUNCH MEATS, SLICED AND UNSLICED HAM NOT DATE MARKED. DATE MARK AT TIME OPENED/PREPARED. CORRECTED BY DATE MARKING.
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s), Handwashing sink(s)
    Locations:
    Kitchen Area
    Problems:
    Not easily accessible Items stored In, Not easily accessible Items stored In front of
    Corrections:
    Remove items from handsink. Do not store items at handsink., Remove items from handsink. Do not store items at handsink.
    Comment:
    A CONTAINER IN HAND SINK AND A CART BLOCKING THE SINK. KEEP ACCESSIBLE FOR HAND CLEANING ONLY. CORRECTED BY MOVING THOSE ITEMS AWAY.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 02/25/2013Routine
  • Critical: When to Wash
    Comment:
    , CORRECTION MADE: Observed employee(s) perform hygienic hand washing: - after handling soiled dishes before handling clean dishes. - after handling raw meat patties before handling ready to eat foods.
    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
  • Drying mops
    Comment:
    CORRECTION MADE: Observed mop head draped over the squeeze chamber to air dry.
    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.
  • Duties of Person in Charge
    Comment:
    CORRECTION MADE: i.) OBSERVED EMPLOYEE(S) PERFORM HYGIENIC HAND WASHING BEFORE HANDLING CLEANED DISHES AFTER HANDLING SOILED DISHES. ii.) OBSERVED EMPLOYEE(S) PERFORMING HAND WASHING BEFORE HANDLING READY TO EAT FOODS AFTER HANDLING RAW MEAT PATTIES. iii.) OBSERVED EMPLOYEE(S) USING CHEMICAL TEST STRIPS TO ASSURE ADEQUATE QUAT. SANITIZER STRENGTH FOR THE 3 RD COMPARTMENT BAR SINK. iiii.) Observed the employee(s) present knowledgeable of the minimum internal product temperature requirements needed to DESTROY ORGANISMS of Public Health concern AND means to LIMIT the growth of ORGANISMS of Public Health concern using Temperature in conjunction with time and or Time alone. v.) Observed the employee(s) a familiar of the big five and associated illness symptoms
    General violation description:
    2-103.11 - their responsibility to inform the person in charge and means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS., CORRECTION MADE: i.) OBSERVED EMPLOYEE(S) PERFORM HYGIENIC HAND WASHING BEFORE HANDLING CLEANED DISHES AFTER HANDLING SOILED DISHES. ii.) OBSERVED EMPLOYEE(S) PERFORMING HAND WASHING BEFORE HANDLING READY TO EAT FOODS AFTER HANDLING RAW MEAT PATTIES. iii.) OBSERVED EMPLOYEE(S) USING CHEMICAL TEST STRIPS TO ASSURE ADEQUATE QUAT. SANITIZER STRENGTH FOR THE 3 RD COMPARTMENT BAR SINK. iiii.) Observed the employee(s) present knowledgeable of the minimum internal product temperature requirements needed to DESTROY ORGANISMS of Public Health concern AND means to LIMIT the growth of ORGANISMS of Public Health concern using Temperature in conjunction with time and or Time alone. v.) Observed the employee(s) present are familiar with names of the big five and associated illness symptoms
  • Good Repair and Calibration
    Comment:
    CORRECTION MADE: Observed the stab type food thermometer calibrated in ice & water bath to read 32*F.
    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.
  • Linens and napkins, Use Limita
    Comment:
    CORRECTION MADE: Observed linen no longer used as a food covering for the lettuce.
    General violation description:
    3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
  • Wiping Cloths, Use Limitation
    Comment:
    CORRECTION MADE: Observed wiping cloths used for wiping food crumbs from food contact surfaces stored wet in mild sanitizer solution in between uses.
    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
 09/04/2012Follow-up
  • Critical: Characteristics
    Items:
    Single-service/use articles
    Locations:
    walk-in cooler(s) food contact surfaces
    Problems:
    Constructed from materials that are not Impart colors, odors, or tastes to food
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED A GRAY SUBSTANCE IMPARTED ONTO SALTED MEAT WHERE IN CONTACT WITH FOIL COVERING STORED IN A STAINLESS STEEL PAN. DISCARDED OR RECONDITION THE ADULTERATED FOOD. CORRECTION MADE: OBSERVED THE GRAY SUBSTANCE REMOVED THEREBY RECONDITIONING THE EFFECTED MEAT SURFACE.
    General violation description:
    4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Locations:
    reach-in cooler Walk-in cooler
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    i.) Observed in the up-right cooler: - Raw chicken stored on shelf above fresh fish storage. Place fresh fish on above shelf and raw chicken on bottom shelf. CORRECTION MADE: Observed the storage of the raw chicken switched with the raw fresh fish now stored on the top shelf and the raw chicken stored on the bottom shelf. ii.) Observed in the up-right cooler: - Raw hamburger patties in a box stored next to raw chicken covered. Segregate the raw chicken by storing down and away from all other food storage. CORRECTION MADE: Observed a non-absorbent durable panel segregating the storage of the raw chicken from the storage of raw hamburger patties, utilizing the same storage shelf.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    back kitchen area storage shelves
    Problems:
    Stored over/with Prep table
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    Observed 3 chlorox bleach powder containers stored on shelf above covered flour storage. Relocated chemical cleaner storage down and away from all food storage and food contact surfaces. CORRECTION MADE: Observed cited chemicals relocated down and away from all food storage and food contact surfaces.
    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
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Quaternary ammonia solution
    Locations:
    bar sink sanitize compartment
    Problems:
    Not immersed in A concentration specified on manufacturers label
    Corrections:
    provide
    Comment:
    i.) Observed 1 tablet quatinizer solution added to the bar sanitize sink yielding 100 ppm. The manufacturer's instructions requires 200 ppm quatinizer solution equal to 1 tablet per 1/2 gallons of water. The bar sanitize sink ~3 gallons of water. Provide 2 tablets quatinary in the bar sanitize sink to yield 200 ppm. CORRECTION MADE: Observed bar sanitizer sink water mixed with two quatinary sanitizer tablets. the test strip reading 200 ppm. ii.) Observed wait station wiping cloths stored in chlorine sanitizer solution well above 200 ppm
    General violation description:
    4-501.114 - maintain between 100 ppm-150 ppm. CORRECTION MADE: Observed the wait station wiping cloths storage in chlorine sanitizer solution re-mixed to read 100 ppm using chemical test strips for chlorine.
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    Employee(s) food prep 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(S) NOT PERFORMING HAND WASHING BEFORE: - HANDLING CLEANED DISHES AFTER HANDLING SOILED DISHES. - HANDLING READY TO EAT FOOD AFTER HANDLING RAW MEAT PATTIES. PERFORM HYGIENIC HAND WASHING BEFORE HANDLING CLEAN DISHES OR PREPARING FOOD FOLLOWING HAND CONTACT WITH SOILED DISHES, WITH SOILED OVERHEAD SPRAYER HANDLE OR HANDLING RAW MEAT. Immediately address cited item(s)
    General violation description:
    2-301.14 - compliance will be checked after 10 days, ,
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    bar(s) women's restroom
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Observed mop head stored in water filled bucket. Air dry wet mop by ringing out and draping over the squeeze chamber or by hanging up to air dry and thereby limit bacterial growth.,
    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.
  • 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:
    i.) OBSERVED EMPLOYEE(S) NOT FULLY TRAINED DEMONSTRATED IN THEIR: - NOT PERFORMING HAND WASHING BEFORE HANDLING CLEANED DISHES AFTER HANDLING SOILED DISHES. - NOT PERFORMING HAND WASHING BEFORE HANDLING READY TO EAT FOOD HANDLING RAW MEAT PATTIES. - NOT USING CHEMICAL TEST STRIPS TO ASSURE ADEQUATE STRENGTH OF QUAT. SANITIZER WHEN PREPARING THE 3 RD COMPARTMENT BAR SINK. ii.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and REHEAT FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Mark cooled foods 41*F & less, discarding after 6 days. Time Mark foods removed from temperature control 41*F-135*F, Discarding after 4 hours, after 6 hours if not above 70*F. Using a stab type food thermometer, tested to read 32*F in ice & water bath. iii.) Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS., ,
  • Good Repair and Calibration
    Items:
    Food thermometer(s) probe
    Locations:
    Grill line food prep table
    Problems:
    Not calibrated
    Corrections:
    Calibrate in accordance with manufacturer specifications.
    Comment:
    Observed the stab type food thermometer off by 10*F
    General violation description:
    4-502.11 - calibrated in ice & water bath to read 32*F.,
  • Linens and napkins, Use Limita
    Items:
    Linen(s) and napkin(s)
    Locations:
    prep station cooler food prep table
    Problems:
    In contact with food(s)
    Corrections:
    Remove.
    Comment:
    Observed linin draped as a food covering over the lettuce. Remove linen covering. , Observed linen draped as a food covering over the lettuce. Remove linen covering. ,
    General violation description:
    3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) dry
    Locations:
    Grill line food prep table
    Problems:
    Not completely submerged in sanitizing solution Less than
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    OBSERVED dry cloths used for wiping food crumbs from food contact surfaces not stored wet in mild sanitizer solution in between uses. Store wiping cloths
    General violation description:
    3-304.14 - in between uses, in a mild sanitizer solution ~ equal to a teaspoon of chlorine bleach added to one gallon of water. ,
08/13/2012Routine
  • Critical: Cooling
    Comment:
    CORRECTION MADE: Observed cooling chili @ 135*F being quick chill in a container ice. The time marked, the product stirred and the temperature taken to assure it cools to 70*F within next two hours. Then put in the cooler to chill to 41*F with in the next 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: Reheating for Hot Holding
    Comment:
    CORRECTION MADE: Observed soup quickly reheated to 165*F on the stove top, then placed in a hot holding unit kept at 135*F & above.
    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).
02/29/2012Follow-up
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    Rear above the stove
    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 cooling chili @ 100*F after two hours. Once the newly cooked chili cools to 135*F
    General violation description:
    3-501.14 - then mark the time to assure the chili cools to 70*F within next two hours. Placing in the cooler to chill to 41*F with in the next 4 hours.,
  • Critical: Reheating for Hot Holding
    Items:
    Food item(s) reheated
    Locations:
    Rear above the stove
    Problems:
    Longer than two hours to reach 165 degrees f On stove
    Corrections:
    Reheat food items quickly.
    Comment:
    Observed soup @ 115*F being reheated on the stove having apparently exceeded two hours. Reheat cooked foods to 165*F within two 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).
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    restroom(s) Hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTION MADE: Observed hand wash signs posted at all hand wash locations.
    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.
 01/19/2012Routine Inspection
  • 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 of three food employees lather wet hands for 3 - 8 seconds
    General violation description:
    2-301.12 - not the minimum 10 - 15 seconds, completing the hand washing in less than 10 seconds not the minimum 20 seconds or more. Correction Made: Observed the food employees each practice hygienic hand washing
  • Critical: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Locations:
    Employee(s) food prep area
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
    General violation description:
    2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Locations:
    hand wash sink(s) Dish machine
    Problems:
    Below 25 ppm And/or water temperature below 120 degrees f
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    OBSERVED "0" P.P.M. CHLORINE SANITIZER BEING DISPENSED BY THE DISH WASH MACHINE. CORRECTION MADE: OBSERVED "50" P.P.M. CHLORINE SANITIZER SOLUTION BEING DISPENSED BY THE DISH WASH MACHINE
    General violation description:
    4-501.114 - AFTER PURGING THE AIR FROM THE SANITIZER LINE.
  • 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 no performing hand washing before putting away clean dishes after loading dirty dishes
    General violation description:
    2-301.14 - wash hands before handling clean dishes. Correction Made: Observed
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    Employee(s) Dish machine
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEE USE THE AVAILABLE CHEMICAL TEST STRIPS TO ASSURE ADEQUATE CHEMICAL SANITIZER IS BEING DISPENSED BY THE DISH WASH MACHINE.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • 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 EMPLOYEE(S) NOT FULLY TRAINED DEMONSTRATED IN THEIR: - BRIEF TIME PERFORMING HAND WASHING, - NOT PERFORMING HAND WASHING BEFORE HANDLING CLEANED DISHES AFTER HANDLING SOILED DISHES. - NOT USING THE AVAILABLE CHEMICAL TEST STRIPS TO MONITOR THE SANITIZER SOLUTION FOR THE DISH WASH MACHINE. - NOT KNOWING THE MINIMUM INTERNAL TEMPERATURES AND TIME REQUIREMENTS FOR COOKING RAW
    General violation description:
    2-103.11 - WHOLE MUSCLE MEAT, GROUND MUSCLE MEAT AND POULTRY. - NOT KNOWING THE TIME AND TEMPERATURE REQUIREMENTS FOR REHEATING OR FOR COOLING POTENTIALLY HAZARDOUS FOODS. - NOT KNOWING HOW TO CALIBRATE THE AVAILABLE STAB TYPE FOOD THERMOMETER. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEE(S) DEMONSTRATE AND KNOW: - HOW AND WHEN TO PERFORM GOOD HYGIENIC HAND WASHING. - WHEN CHEMICAL TEST STRIPS ARE TO BE USED. - TO MAINTAIN THE MINIMUM INTERNAL PRODUCT TEMPERATURE FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN AT: 145*F FOR WHOLE MUSCLE MEAT
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Employee(s) bar handsink
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    OBSERVED THE BAR HAND WASH SINK BEING USED AS A DUMP BASIN CONTAINING ICE AND STIRRING STRAWS. CORRECTION MADE: OBSERVED THE BAR HAND WASH SINK CLEANED AND EXCLUSIVELY USED FOR HYGIENIC HAND WASHING. THE DUMP BASIN HAS BEEN RELOCATED TO A 5 GALLON PALE WITH A LINER ACTING AS A STRAINER.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 06/30/2011Routine Inspection

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