- Critical: Raw Animal Foods
- Comment:
- THE ASTERISK THAT WAS NEXT TO THE CHEESEBURGER IS NOW BLACKENED OUT ON BOTH THE MAIN AND CARRY-OUT MENUS. A NEW MENU WILL BE PRINTED IN THE FALL. CORRECTED.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Handwashing Signage
- Comment:
- HAND WASH SIGN IS POSTED IN THE WOMEN'S BATHROOM NEAR HAND WASH SINK. CORRECTED.
- 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.
|
06/18/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HALF& HALF AT 50*F BEHIND THE BAR. EXCEPT DURING PREPARATION, COOKING, COOLING,OR WHEN TIME BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE HELD AT 41*F OR LESS. HALF & HALF WAS PLACED ON ICE AN COOLED DOWN TO 41*F BY END OF INSPECTION. 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: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent
- Corrections:
- Cook to proper temperature.
- Comment:
- OBSERVED ASTERISK AT CHEESEBURGER ITEM ON CHILDREN'S MENU. THIS IS A REPEAT VIOLATION AND A RISK CONTROL PLAN WAS PROVIDED. OFFICE CONSULTATION IS RECOMMENDED FOR CONTINUOUS VIOLATION. OWNER STATES HE WILL WHITE-OUT MENU. FOLLOW UP WITHIN 10 DAYS TO VERIFY CORRECTION.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED BLACK MOLD INSIDE THE CEILING OF ICE MACHINE. EQUIPMENT HOLDING NON-POTENTIALLY HAZARDOUS FOODS SHALL BE CLEANED AT FREQUENCY TO AVOID MOLD OR SOIL ACCUMULATION. CLEAN ICE MACHINE. VERIFY COMPLIANCE AT NEXT INSPECTION.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- women's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASH SIGNAGE INSIDE WOMEN'S BATHROOM. HAND WASH SIGNAGE MUST BE PROVIDED AT EACH HAND WASHING SINK TO REMIND EMPLOYEES TO WASH HANDS. PROVIDE SIGNAGE IMMEDIATELY. VERIFY CORRECTION AT NEXT INSPECTION.,
- 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.
|
06/11/2015 | Routine |
- Critical: Raw Animal Foods
- Comment:
- CORRECTED BY OPERATOR MANUALLY BLACKING OUT THE ASTERISK AT THE CHEESE BURGER ON THE KID'S MENU.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
01/05/2015 | Follow-up |
- Critical: Good Repair and Calibration
- Comment:
- CORRECTED. FOOD THERMOMETER PROVIDED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Raw Animal Foods
- Comment:
- NOT CORRECTED. MUST BE EMAILED BY JANUARY 5, 2015.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
12/19/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER THAT WAS AFFIXED TO THE PREP TABLE WAS SOILED ENCRUSTED FOOD DEBRIS., CORRECTED BY OPERATOR SENDING THROUGH THE DISHWASHER.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent
- Corrections:
- Cook to proper temperature.
- Comment:
- IN THE KID'S MENU THE CHEESE BURGER IS DENOTED WITH AN ASTERISK INDICATING THAT THE CHEESE BURGER CAN BE COOKED TO A CERTAIN PREFERENCE. COMMINUTED MEAT (GROUND BEEF) ON A KID'S MENU MUST BE COOKED TO 155*F. OPERATOR STATES THAT THE MENU'S WERE JUST REDONE. THE MISTAKE WAS OVER LOOKED FROM LAST TIME IT WAS CORRECTED. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS. THE RISK CONTROL PLAN WILL BE SENT WITH ROUTINE INSPECTION BY EMAIL. , ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- CORRECTED BY OPERATOR CLOSED THE TOP LID.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- women's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
12/08/2014 | Routine |
- Critical: Raw Animal Foods
- Comment:
- CORRECTED. ASTERISK HAS BEEN REMOVED (CAMOUFLAGED) FROM THE CHEESEBURGER ON THE KIDS' MENUS. CORRECTION SENT VIA AS A PICTURE OF THE MENU THROUGH EMAIL.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
07/30/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ON TOP OF PREP COOLER: LETTUCE 39F TOMATO 40F RANCH 39F GLASS COOLER: COTTAGE CHEESE 40F RANCH 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: Raw Animal Foods
- Comment:
- NOT CORRECTED. ASTERISK HAS NOT BEEN REMOVED DENOTING CHEESEBURGER AS A COOKED TO ORDER ITEM. TO SATISFY THE REQUIREMENT THE OPERATOR MAY SEND A PICTURE OF THE CORRECTED MENU TO APETTWAY@WAYNECOUNTY.COM. THE RISK CONTROL PLAN HAS BEEN SUBMITTED FOR THE FOLLOWING VIOLATION. OFFICE CONSULTATION IS THE NEXT STEP WHICH WILL RESULT IN A MONETARY FEE ASSESSED BY THE OFFICE OF THE WAYNE COUNTY HEALTH DEPARTMENT. ADVISORY HAS BEEN GIVEN TO FILL OUT RISK CONTROL PLAN AND FAX WITHIN 10 DAYS.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
|
07/24/2014 | Follow-up |
- 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:
- OBSERVED IN THE WALK IN TUB OF RAW CHICKEN STORED ON MIDDLE SHELF OVER BUCKET OF STUFFING. RAW HAMBURGER PATTIES STORED ON MIDDLE SHELF OVER UNWASHED CABBAGE. , CORRECTED BY OPERATOR REARRANGING RAW MEATS AND VEGETABLES IN THE PROPER ARRANGEMENT. EDUCATIONAL MATERIALS GIVEN.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ON TOP OF PREP COOLER: LETTUCE 50F TOMATO 50F RANCH 48F GLASS COOLER: COTTAGE CHEESE 48F RANCH 48F ALL FOODS DISCARDED. FOLLOW UP IN 10 DAYS. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent
- Corrections:
- Cook to proper temperature.
- Comment:
- ON THE KID'S MENU THE CHEESE BURGER IS DENOTED WITH AN ASTERISK. HAMBURGERS MAY NOT BE OFFERED TO CHILDREN UNDER COOKED. REMOVE ASTERISK THAT DENOTES THE CHEESE BURGER ON THE KID'S MENU AS COOKED TO ORDER., ,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
06/26/2014 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND WASH SIGNS FOR THESE LOCATIONS: WAITRESS STATION SERVERS STATION( ICE MACHINE) NEAR DISH WASH 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.
|
12/05/2013 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- PLATES WERE INSIDE HASH BROWN POTATOES. DURING PAUSES IN FOOD PREPARATION OR DISPENSING,FOOD PREPARATION AND DISPENSING UTENSILS SHALL BE STORED: FOOD WITH HANDLES ABOVE THE TOP OF FOOD AND THE CONTAINER. REPLACED PLATES WITH SCOOPERS THAT HAVE HANDLES OF THEM ABOVE THE FOOD. VIOLATION CORRECTED DURING ROUTINE INSPECTION.
- 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
|
06/06/2013 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Begin the practice of properly covering all food items held refrigerated in longer term cold storage. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
- 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
- Frequency
- Items:
- Pick up frequency for refuse
- Locations:
- Facility dumpster
- Problems:
- Inadequate
- Corrections:
- Increase pick-up frequency.
- Comment:
- The dumpster outside the establishment is overflowing with waste. Either increase frequency of rubbish pickup, or reduce volume of various wastes by compacting prior to placing in rubbish bin. This practice will help dissuade vermin and birds from loitering on and near the dumpster.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- 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:
- Replace the missing overhead light shield to the fluorescent light bulb within the dry storage area of kitchen. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass.
- 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
|
12/05/2012 | Routine |
- 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. Do not let old food particles and breading accumulate on these interior surfaces without frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor areas under and immediately adjacent to the front reach in cooler. Simply sweep and mop the entire area often as old food residuals begin to appear.
- 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.
- 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 bowls as bulk product scoops. Provide Food Grade scoop type dispensing tools and keep handles properly extended out of the various bulk food materials.
- 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
- Storing Refuse/Recyclables/Ret
- Items:
- Refuse/returnables/recyclables
- Locations:
- Facility dumpster
- Problems:
- Allows for entry of insects, rodents, or other animals
- Corrections:
- Repair/replace/seal to prevent entry of pests.
- Comment:
- Begin practice of keeping the dumpster lids properly closed when this unit is not in immediate usage. The practice of keeping the lids closed, will help to dissuade various vermin and birds from scoring an easy smorgasbord buffet.
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
|
05/31/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Hobart mixer
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Clean and keep cleaner the exterior surfaces of the Hobart mixer. Simply wash and sanitize all exterior surfaces frequently to keep free of flours and/or other powdery materials.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- kitchen dry storage room
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Begin practice of properly storing all staff jacket / coats in one general location that is below and AWAY from any / all food related surfaces and equipment.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
11/09/2011 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Begin practice of properly covering all food items in longer term cold storage. This practice will help minimize the chance of accidental overhead contaminations, as well as, help maintain product freshness.
- 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
- Storing Refuse/Recyclables/Ret
- Items:
- Refuse/returnables/recyclables
- Locations:
- Facility dumpster
- Problems:
- Allows for entry of insects, rodents, or other animals
- Corrections:
- Repair/replace/seal to prevent entry of pests.
- Comment:
- Keep the dumpster lids properly CLOSED when this rubbish container is not in immediate use. By keeping this unit shut tight, birds and various other vermin can not easily access a free and easy smorgasbord.
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
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05/13/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/23/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT THE TIME OF INSPECTION, THE OPERATOR WAS USING TIME AS A CONTROL FOR FOODS IN THE PREP COOLER BEHIND THE GRILL. ON A DRY ERASE BOARD NEARBY, THE FOLLOWING FOODS WERE OBSERVED TIME MARKED AS FOLLOWS: SLICED HAM: 11:00, SLICED TOMATOES: 10:45, FETA CHEESE: TURKEY: 10:00, WHOLE HAM: 10:46, EGGS: 11:00, CORNED BEEF SLICED: 11:00, CORNED BEEF HASH: 11:00, TUNA: 11:15. A WRITTEN POLICY FOR THE PROCEDURE WAS PROVIDED AT THE BOTTOM OF THE BOARD: THESE FOODS WILL BE HELD OUT OF TEMPERATURE CONTROL FOR UP TO 4 HOURS. ANY FOOD NOT SERVED BY THE TIME MARKED ON THE FOOD WILL BE DISCARDED AFTER 4 HOURS. THE VIOLATION IS NOW CONSIDERED CORRECTED. COMMENTS: ENSURE THAT EMPLOYEES VERIFY THAT FOODS ARE AT PROPER TEMPERATURES: COOK, HOLDING, ETC., PRIOR TO BEING PLACED UNDER TIME CONTROL.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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08/26/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 10:25 A.M., IN THE TOP PORTION OF THE PREP COOLER (BEHIND THE GRILL), THE FOLLOWING FOODS WERE FOUND AT THE TEMPERATURES LISTED IN DEGREES F: 1. CONTAINER OF FETA CHEESE (WITHOUT THE BRINE SOLUTION): 50, SLICED HAM: 51, 52, SLICED AND DICED TOMATOES: 52, 52. IN THE BOTTOM OF THE PREP COOLER, CORNED BEEF AND HASH BROWNS WERE FOUND AT 48 DEGREES F EACH. THE OPERATOR STATED THESE FOODS WERE TRANSFERRED HERE FROM THE WALK IN COOLER ABOUT 1/2 HOUR AGO. A TEMPERATURE CHECK OF SLICED TURKEY IN THE WALK IN COOLER GAVE A READING OF 46 DEGREES F. THE OPERATOR THEN STATED THAT SOME OF THE FOODS CITED IN THE PREP COOLER HAD BEEN PREPARED OR SLICED THIS MORNING AT ABOUT 7:00 A.M. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE KEPT AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. AN OFFICE CONSULTATION WAS HELD PRIOR. A RISK CONTROL PLAN GIVEN ON 4-15-2009. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS CITED ABOVE HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THEY MUST BE DISCARDED. IF IT IS NOT POSSIBLE TO KEEP THE FOODS IN THIS COOLER AT 41 DEGREES F OR LESS, CONSIDER USING TIME AS A CONTROL. REFER TO SECTION 3-501.19 OF THE 2005 FOOD CODE AND TO THE HANDOUTS GIVEN AT THE LAST VISIT. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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06/02/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:40 A.M., A CONTAINER OF FETA CHEESE (WITHOUT THE BRINE SOLUTION) WAS FOUND IN THE PREP COOLER (TOP PORTION BEHIND THE GRILL) AT 49 DEGREES F. IN THE BOTTOM PORTION OF THE COOLER, PASTRAMI, DICED HAM, AND SLICED HAM WERE FOUND AT 46, 52, AND 64 DEGREES F. THE OPERATOR STATES THE ABOVE FOODS WERE TRANSFERRED FROM THE WALK IN COOLER TO THIS COOLER AT ABOUT 6-7 A.M. THIS MORNING. TEMPERATURES IN THE WALK IN COOLER WERE FOUND ACCEPTABLE: I.E.: MASHED POTATOES AND COOKED CHICKEN: 42 AND 42 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE MAINTAINED AT 41 DEGREES F OR LESS. AT ABOUT 11:00 A.M. ABOUT 1 1/2 TRAYS OF SHELL EGGS WERE FOUND OUTSIDE OF REFRIGERATION AT THE COOK LINE NEXT TO THE GRILL. THE OPERATOR STATES THE EGGS HAD BEEN HERE FOR ABOUT 45 MINUTES. NO TIME MARKS WERE OBSERVED FOR THE EGGS. ENSURE THAT EGGS ARE KEPT REFRIGERATED AT 41 DEGREES F OR LESS. IF THE EGGS MUST BE HELD OUTSIDE OF REFRIGERATION, THEN TIME AS A CONTROL MUST BE USED TO LIMIT BACTERIA GROWTH ON THE EGGS. THIS IS A CRITICAL VIOLATION. AN OFFICE CONSULTATION WAS HELD PRIOR. A RISK CONTROL PLAN GIVEN ON 4-15-2009. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS CITED ABOVE HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THEY MUST BE DISCARDED. REFER TO THE HAND OUTS PROVIDED AND SECTION 3-501.19 OF THE 2005 FOOD CODE FOR MORE INFORMATION ON USING TIME AS A CONTROL.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:40 A.M., A CONTAINER OF FETA CHEESE (WITHOUT THE BRINE SOLUTION) WAS FOUND IN THE PREP COOLER (TOP PORTION BEHIND THE GRILL) AT 49 DEGREES F. IN THE BOTTOM PORTION OF THE COOLER, PASTRAMI, DICED HAM, AND SLICED HAM WERE FOUND AT 46, 52, AND 64 DEGREES F. THE OPERATOR STATES THE ABOVE FOODS WERE TRANSFERRED FROM THE WALK IN COOLER TO THIS COOLER AT ABOUT 6-7 A.M. THIS MORNING. TEMPERATURES IN THE WALK IN COOLER WERE FOUND ACCEPTABLE: I.E.: MASHED POTATOES AND COOKED CHICKEN: 42 AND 42 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD COLD ARE MAINTAINED AT 41 DEGREES F OR LESS. AT ABOUT 11:00 A.M. ABOUT 1 1/2 TRAYS OF SHELL EGGS WERE FOUND OUTSIDE OF REFRIGERATION AT THE COOK LINE NEXT TO THE GRILL. THE OPERATOR STATES THE EGGS HAD BEEN HERE FOR ABOUT 45 MINUTES. NO TIME MARKS WERE OBSERVED FOR THE EGGS. ENSURE THAT EGGS ARE KEPT REFRIGERATED AT 41 DEGREES F OR LESS. IF THE EGGS MUST BE HELD OUTSIDE OF REFRIGERATION, THEN TIME AS A CONTROL MUST BE USED TO LIMIT BACTERIA GROWTH ON THE EGGS. THIS IS A CRITICAL VIOLATION. AN OFFICE CONSULTATION WAS HELD PRIOR. A RISK CONTROL PLAN GIVEN ON 4-15-2009. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS CITED ABOVE HAD BEEN / WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS THEY MUST BE DISCARDED. REFER TO THE HAND OUTS PROVIDED AND SECTION 3-501.19 OF THE 2005 FOOD CODE FOR MORE INFORMATION ON USING TIME AS A CONTROL. , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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05/03/2010 | Routine Inspection |
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