| No violation noted during this evaluation. | 04/24/2015 | Follow-up |
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled handsink in the dishwashing room. Handsinks must be kept clean. Clean to sight and touch on a daily basis.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed heavily soiled floors behind the front counter and in the dishwashing room. Walls in dishroom are also soiled. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed food debris inside the 4 microwave ovens. Cooking equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed food debris on bottom shelves of the Everest reach-in cooler and freezer. Non-food contact areas of equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/14/2015 | Routine |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Poisonous or toxic materials shall be used according to the manufacturer's use directions including labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in food establishment. Observed smoke odor eliminator and goof off remover in the kitchen area of the facility. Remove smoke odor eliminator and goof off remover from the facility. , Corrected: PIC has discarded smoke odor eliminator and goof off remover.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Galvanized Metal, Use Limitati
- Items:
- Galvanized metal
- Problems:
- Used
- Corrections:
- Discontinue use.
- Comment:
- Galvanized metal may not be used for utensils or food-contact surfaces of equipment that is used in contact with acidic food. Observed large enamel pot and lid in the kitchen. The PIC said that this pot was used to cook soups in. Discontinue using enamel pot and remove from facility. , , Corrected: The large enamel pot and lid was removed from the facility .
- General violation description:
- 4-101.15 - Galvanized metal may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic FOOD.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands before engaging in food preparations and before donning new gloves for working with food. Observed employee who did not wash their hands after handling raw chicken with gloves and changing into a new pair of gloves. Train employees when to wash their hands. , Corrected: PIC trained employee that they needed to wash their hands before putting on new gloves. Inspector observed employee take a pair of gloves off, they then washed their hands, and put a new pair of gloves on.
- 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
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Plumbing fixtures such as hand washing sinks shall be cleaned as often as necessary to keep them clean. Observed hand washing sink bowl near the office area with debris in them. Clean the hand washing sink bowl and remove debris.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris on the floor under the dish washing sink, under the prep table in the back, under the reach-in freezer and reach-in cooler in the back area, and under the sandwich prep station. Remove debris on the floor under the dish washing sink, under the prep table in the back, under the reach-in freezer and reach-in cooler in the back area, and under the sandwich prep station.
- 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.
|
10/22/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED ROAST BEEF AT 48 DEGREES DOUBLE STACKED ON TOP LEVEL OF 3 DOOR PREP COOLER. DISCARD. DO NOT DOUBLE STACK PANS OF FOOD. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY DISCARDING ROAST BEEF. 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Utensils
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- OBSERVED MANY CHEMICALS STORED OVER CLEAN UTENSILS AND PANS ON BACK STORAGE SHELF NEAR DISH SINK. STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD AND UTENSILS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY RELOCATING CHEMICALS BELOW AND AWAY FROM UTENSILS. CORRECTED
- 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
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED HAND WASHING SINK HANDLES IN PREP ROOM WITH CRUSTY DEBRIS ON THEM. CLEAN THE HAND SINK AND HANDLES. CORRECT IMMEDIATELY
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED GROUND IN DEBRIS ON FLOOR UNDER PREP AREA TABLE AND COOLERS. CLEAN FLOOR UNDER EQUIPMENT. PHYSICAL FACILITES MUST BE CLEAN. CORRECT IMMEDIATELY
- 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.
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED 3 EMPLOYEES PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET. CORRECT IMMEDIATELY
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND SIGNS IN RESTROOM. PROVIDE HAND SIGNS FOR EMPLOYEE RESTROOMS. CORRECT IMMEDIATELY
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO THERMOMETER IN 1 DOOR COKE DISPLAY, 3 DOOR TRUE DISPLAY AND 1 DOOR PEPSI DISPLAY COOLERS IN EATING AREA. PROVIDE THERMOMETERS IN THESE COOLERS. CORRECT IMMEDIATELY
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED FROZEN GROUND TURKEY THAWING ON STORAGE SHELF IN PREP AREA. THAW POTENTIALLY HAZARDOUS FOODS IN COOLER, SUBMERGED UNDER COLD RUNNING WATER, OR AS PART OF COOKING PROCESS. CORRECT IMMEDIATELY
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
04/23/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED 2 HAND HELD CAN OPENERS AND A COUPLE OF METAL FOOD CONTAINERS FOOD ENCRUSTED IN STORAGE. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY PLACING SOILED ITEMS AT 3 COMPARTMENT SINK TO BE WASHED AND SANITIZED. CORRECTED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED PROPANE STOVE WITH PASTA POT LOCATED IN FRONT OF AND UNDER BACK HAND SINK NEAR 3 COMPARTMENT SINK. HAND SINKS MUST BE FULLY ACCESSIBLE AT ALL TIMES. CORRECT IMMEDIATELY CORRECTED BY MOVING ITEMS FROM AWAY FROM HAND SINK. CORRECTED
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DUSTY CEILING AND VENTS IN PREPARATION/SERVING AREA. CLEAN THE CEILING AND VENTS. OBSERVED EXCESS GREASE ON WALL IN BACK OF FLAT GRILL ON CHALK BOARD AND WALL. CLEAN THESE AREAS. PHYSICAL FACILITES MUST BE CLEAN. CORRECT IMMEDIATELY
- 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.
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED EMPLOYEES PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST HAVE A HAT OR HAIR NET. CORRECT IMMEDIATLEY
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Designed
- Comment:
- OBSERVED PROPANE STOVE USED TO COOK NOODLES. 4 PROPANE TANKS OBSERVED IN ESTABLISHMENT. THE PROPANE STOVE CAN NOT BE USED IN A FOOD ESTABLISHMENT. NOT APPROVED BY THE WAYNE COUNTY HEALTH DEPARTMENT. REMOVE PROPANE STOVE AND PROPANE FROM ESTABLISHMENT. CORRECT IMMEDIATELY
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASHING SIGNS AT RESTROOM HAND SINKS USED BY KITCHEN STAFF. ALL HAND SINKS MUST HAVE HAND SIGNS. PROVIDE HAND SIGNS IN RESTROOM. CORRECT IMMEDIATLEY
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- OBSERVED IN USE SPATULA AND KNIFE STORED IN STANDING WATER. STORE IN USE UTENSILS ON CLEAN SURFACE IN BETWEEN USE. CORRECT IMMEDIATELY
- 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
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- OBSERVED PASTA COOKED UNDER AND IN FRONT OF HAND SINKS. DO NOT COOK OR HAVE FOOD UNDER OR NEXT TO HAND SINK TO PREVENT HAND SINK WATER FROM GETTING INTO PASTA AND BOWL. CORRECT IMMEDIATELY
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED INSIDE OF THE 2 DOOR SLIDE REACH IN DISPLAY COOLER TO BE FOOD ENCRUSTED. CLEAN THE ENTIRE INSIDE OF THIS COOLER INCLUDING DOOR TRACKS. OBSERVED EXCESS ICE IN 2 DOOR REACH IN FREEZER. CLEAN THE ICE FROM THIS FREEZER. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/29/2013 | Routine |
- Critical: Demonstration
- Comment:
- CORRECTED BY PROVIDING A CFM AND BEING KNOWLEDGEABLE ON FOOD CODE REQUIREMENTS.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. PREP COOLER IS HOLDING ALL FOODS AT/BELOW 41F. TOP: ROAST BEEF 40F, HAM 41F, POTATO SALAD 41F. REACH IN HAS CHICKEN SALAD 40F. SENDING LOG SHEETS TO UNIT CHIEF.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. OBSERVED STICKERS ON ALL REQUIRED FOODS WITH DATE MARKED NO LONGER THAN 5 DAYS.
- 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
|
09/12/2013 | Follow-up |
- Critical: Demonstration
- Comment:
- NOT CORRECTED. EMPLOYEE ACQUIRED FOOD HANDLERS CERTIFICATE BUT HAS NOT TAKEN A CFM CLASS. MUST PROVIDE A CURRENT CFM.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Food Labels
- Comment:
- CORRECTED BY PROVIDING LABELS FOR SELF-GRAB ITEMS.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Hand Drying Provision
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL AT HANDWASH SINKS.
- 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
- Comment:
- CORRECTED BY PROVIDING SOAP AT HANDWASH SINKS.
- 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: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. PREP COOLER WAS NOT FUNCTIONING AT TIME OF FOLLOW-UP. PIC STATED THEY NOTICED ABOUT 20 MINUTES AGO. ITEMS PUT ON ICE AND TEMPED 44F-46F. AIR TEMP IS 80F. ALSO HARD BOILED EGGS SET OUT IN BASKET AT ROOM TEMP. HOLD FOOD AT/BELOW 41F. DISCUSSED USING TIME MARKING AS A CONTROL FOR HARD BOILED EGGS, COOKED EGGS AND COOKED SAUSAGE LINKS, ETC. PROVIDE WRITTEN PROCEDURE AND TIME MARK EACH FOOD ITEM. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- NOT CORRECTED. FACILITY BOUGHT DATE MARKING STICKERS BUT NOTHING IS DATE MARKED THAT IS REQUIRED TO BE DATE MARKED. DATE MARK FOODS.,
- 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
|
08/15/2013 | Follow-up |
- Critical: Demonstration
- Comment:
- NOT CORRECTED. PIC DOES NOT HAVE ALL THE REQUIRED KNOWLEDGE OF THE FOOD CODE. IT IS REQUIRED TO HAVE A CFM. PIC STATED HE WILL TAKE EXAM BY 8/16/13. FAILURE TO DO SO MAY RESULT IN FURTHER ENFORCEMENT., ,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Food Labels
- Comment:
- NOT CORRECTED. NO LABELING FOR SELF GRAB MUFFINS, DANISHES AND BAGELS. PROVIDE LABEL - MAY USE MANUFACTURERS LABEL AND POST AT COUNTER.,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Hand Drying Provision
- Comment:
- NOT CORRECTED. NO PAPER TOWEL AT BACK AREA HANDWASH SINK. PROVIDE AT ALL TIMES.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- NOT CORRECTED. NO SOAP AT BACK AREA HANDWASH SINK. PROVIDE SOAP AT ALL TIMES.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. PREP COOLER TOP HAD SLICED TOMATOES AT 50F, DICED TOMATOES 58F. REACH IN OF SAME UNIT HAD MACARONI SALAD 50F, TURKEY AND HAM AT 54F, HOT DOGS 48, TUNA SALAD 49F. HOLD PHF FOODS COLD AT/BELOW 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: Ready-to-Eat, Potentially Haza
- Comment:
- NOT CORRECTED. DID NOT OBSERVED ANY DATE MARKING ON TUNA SALAD, DELI MEATS, MACARONI SALAD, ETC. MUST DATE MARK PHF READY TO EAT FOODS HELD REFRIGEATED OVER 24 HOURS., ,
- 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
|
07/25/2013 | Follow-up |
- Critical: Good Repair and Calibration
- Comment:
- Correction Made: Observed stab type food thermometer calibrated to read 32*F in an ice & water bath.
- 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.
|
11/15/2012 | Follow-up |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- 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: 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 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. i.) CORRECTION MADE: Following instruction, Observed the Employees present: Are aware of the names of the big 5, Are aware of the associated five illness symptoms, Are aware of their associated restrictions and Are aware of the means to remove these restrictions. 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 " " for REHEATED 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 Marking cooled foods 41*F & less, discarding after 6 days. TIME Marking foods
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed bare hand contact by food employee(s) buttering toast and assembling ready to eat sandwich
- General violation description:
- 3-301.11 - wear plastic hand gloves when handling ready to eat foods. CORRECTION MADE: Observed hand gloves worn by the employees when buttering toast and handling ready to eat foods.
- Clean Condition
- Items:
- Employee clothing shirt
- Locations:
- Employee(s) food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dark shirt with flour and food soil. Wear a clean apron over personal clothing and change routinely when needed.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Stored on
- Comment:
- Observed cloth towel stored on food employee's neck & shoulder
- General violation description:
- 3-304.14 - store in sanitizer solution in between use or store in a dry clean space for ready use to clean food spills or hold for hot cooking pot handles.
|
10/16/2012 | Routine |
| No violation noted during this evaluation. | 05/25/2012 | Routine Inspection |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop head stored in the squeeze chamber
- General violation description:
- 6-501.16 - drape or hang to increase air flow for effective drying. Correction Made: Observed mop head draped over the squeeze chamber to air dry.
|
11/30/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Beverage Beverage machine pop spigots
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed gross mold residue on the pop nozzles
- General violation description:
- 4-601.11 - keep clean. CORRECTION MADE: Following cleaning
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE PERSON IN CHARGE (P.I.C.) STATED THE MINIMUM INTERNAL TEMPERATURES NEEDED FOR COOKED CHICKEN IS 160*F NOT THE REQUIRED 165*F. THE P.I.C. DID NOT RECOGNIZE THE DIAL THERMOMETER WAS READING 8*F TOO WARM
- General violation description:
- 2-102.11 - NOR HOW TO CALIBRATE THE STAB TYPE FOOD THERMOMETER. THE PERSON IN CHARGE SHALL DEMONSTRATE AND COMPLY WITH ALL RULES OF THE FOOD CODE. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE PERSON IN CHARGE AND THE EMPLOYEES PRESENT NOW KNOW: - FOR POULTRY 165*F for 15 seconds ARE THE MINIMUM INTERNAL TEMPERATURE AND TIME REQUIREMENTS NEEDED TO DESTROY ORGANISM OF PUBLIC HEALTH CONCERN. - HOW TO VERIFY THE DIAL THERMOMETER IS ACCURATE
- 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.
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Beverage Beverage machine pop spigots
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- Observed through employee interviewed the pop nozzles are cleaned & sanitized once every two weeks
- General violation description:
- 4-602.11 - clean every two days. CORRECTION MADE: Observed the manager instructing his staff to thoroughly wash, rinse and sanitize the underside of the fountain heads and associated nozzle parts at least once every 24 hours.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- back kitchen area shelf
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- OBSERVED GREASE YELLOWING THE WALL AND SHELF ADJACENT TO THE ELECTRIC DEEP FRYER. THOROUGHLY CLEAN THE WALL AND SHELF WITH INCREASE FREQUENCY TO PRECLUDE FROM FUTURE GREASE YELLOWING 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head stored in the emptied mop bucket
- General violation description:
- 6-501.16 - hang or drape wet mop head to increase air flow and quicken drying time. Correction Made: Observed mop head draped over the squeeze chamber to air dry effectively.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED THE STAB TYPE FOOD THERMOMETER READING 8* F TOO WARM
- General violation description:
- 4-502.11 - CALIBRATED TO READ 32*F IN AN ICE AND WATER BATH.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- back kitchen area Hand wash sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED TRAY OF PACKAGED FRUIT STORED ON TOP OF THE HAND WASH BASIN
- General violation description:
- 5-205.11 - CLEAR BASIN FOR EXCLUSIVE HAND WASH USE ONLY. CORRECTION MADE: OBSERVED THE HAND WASH BASIN CLEARED AND ACCESSIBLE FOR HYGIENIC HAND WASHING.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Locations:
- back kitchen area shelf
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- GREASE LADEN VAPORS ARE YELLOWING THE WALL AND SHELF GENERATED BY THE ADJACENT ELECTRIC 1 1/2 QUART DEEP FRYER. ADDITIONAL EQUIPMENT MAY BE REQUIRED TO CAPTURE GREASE LADEN VAPORS. NOTE: THE CEILING PANELS ARE WHITE AND ARE NOT AFFECTED.
- 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
|
06/22/2011 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED. GRIDDLE AND FRYER REMOVED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Demonstration of Knowledge
- Comment:
- CORRECTED. EMPLOYEES AWARE OF ALL FOOD CODE REQUIREMENTS.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. FACILITY USING TRAVEL MUGS WITH LID AND HANDLE.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- CORRECTED. PREP COOLER TOP HAD SLICED TOMATOES 41F. ALL OTHER ITEMS KEPT IN REACH-IN: PASTA SALAD 39F, HAM 35F, CORNED BEEF 37F.
- 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. OBSERVED BLEACH IN FACILITY AND 3-COPM SINK SET UP PROPERLY WITH 50 TO 100PPM.
- 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: Preventing Contamination from
- Comment:
- CORRECTED. DID NOT OBSERVE ANY BAREHAND CONTACT WITH READY TO EAT FOODS - GLOVES WORN.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. OBSERVED FETA CHEESE, SWEET POTATOES, RICE, LUNCH MEAT ALL LABELED WITH PREP DATE AND ARE KEPT FOR 5 DAYS THEN DISCARDED.
- 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
|
01/20/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED RESIDENTIAL GRIDDLE BEING USED TO GRILL SANDWICHES. GRIDDLE SURFACE WORN AND FINISH COMING OFF. ALSO OBSERVED SINGLE BURNER PLACED ON TRAY WITH A PAN ON TOP USED AS A FRYER. DISCONTINUE USE OF GRIDDLE AND FRYER. EQUIPMENT THAT IS NOT SAFE SHALL NOT BE USED. REMOVE FRYER AND GRIDDLE. MAY SUBMIT EQUIPMENT CHANGE FORM WITH EQUIPMENT THAT FACILITY WANTS TO USE, BUT NOT INSTALL UNTIL APPROVAL FROM WAYNE COUNTY HEALTH DEPARTMENT.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- PERSON IN CHARGE STATED TEMPERATURES ARE NOT REGULARLY TAKEN FOR CONTROL OF POTENTIALLY HAZARDOUS FOODS. ALSO PERSON IN CHARGE IS NOT ENSURING THAT GLOVES OR SUITABLE UTENSILS ARE TO BE USED IN HANDLING ALL READY TO EAT FOODS (IN PREPPING AND MAKING), ENSURING PROPER BEVERAGE CONTAINERS ARE USED, ENSURING EQUIPMENT IS PROPERLY WASHED, RINSED AND SANTIZED. PERSON IN CHARGE SHALL DEMONSTRATE AND COMPLY WITH ALL RULES OF THE FOOD CODE. ,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED OPENED BOTTLE OF JUICE ON PREP COOLER AND IN PREP COOLER AND ALSO EMPLOYEE DRINKING FROM BOTTLE OF POP. EMPLOYEE BEVERAGES MUST BE COVERED AND PREVENT CONTAMINATION OF HANDS BY MAKING SURE HANDS DON'T CONTACT MOUTH MANIPULATING PARTS. EMPLOYEE BEVERAGES MUST BE IN CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE. PROVIDE AND USE PROPER BEVERAGE CONTAINERS.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER TOP RAIL HAS COLESLAW AT 52F, INDIVIDUAL CONTAINERS OF PASTA SALAD 59F, SLICED TOMATOES 52F. REACH-IN OF SAME UNIT HAS CREAM CHEESE 55F, HAM 52F, TURKEY 53F, TUNA SALD 54F, ROAST BEEF 52F, CORNED BEEF 53F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE AT OR BELOW 41F. DISCARD ALL POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN IN COOLER OVER 4 HOURS. REPAIR COOLER TO HOLD ITEMS AT OR BELOW 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
- Items:
- Chlorine solution
- Problems:
- Not immersed in For at least 10 seconds
- Corrections:
- Submerse for at least 10 seconds.
- Comment:
- OBSERVED EMPLOYEE CLEANING SLICER AND PUT BACK TOGETHER AND STORE, BUT NO SANITIZER SOLUTION WAS USED. OBSERVED NO BLEACH IN FACILITY. PERSON IN CHARGE STATED EMPLOYEE WAS JUST SENT TO STORE TO PURCHASE MORE. FOOD CONTACT SURFACES MUST BE SANITIZED AFTER CLEANING. PROVIDE CHLORINE SOLUTION OF 50 TO 100PPM TO PROPERLY SANITIZE FOOD CONTACT SURFACES OF EQUIPMENT.,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE HANDLING GREEN PEPPER AND CUCUMBER WITH BARE HANDS. READY TO EAT FOODS MUST BE HANDLED WITH SUITABLE UTENSILS OR CLEAN AND GLOVED HANDS. PROVIDE SUITABLE UTENSILS OR WEAR GLOVES TO HANDLE READY TO EAT FOODS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED OPENED TZATZIKI SAUCE IN CONTAINER WITHOUT DATE MARKING, ALSO DELI HAM, TURKEY AND TUNA SALAD WITHOUT DATE MARKING. UPON INSPECTION TURKEY WAS DATED WITH PREP DATE 12/9 AND PERSON IN CHARGE STATED ITEMS ARE DISCARDED AFTER 5 DAYS. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVERE 24 HOURS MUST BE DATE MARKED. REPEAT FROM LAST ROUTINE INSPECTION, SUBMIT RISK CONTROL PLAN.,
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ONLY ONE FOOD EMPLOYEE WEARING A HAT. ALL FOOD EMPLOYEES MUST WEAR A HAT OR HAIRNET. PROVIDE AND WEAR.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT FRONT AREA HANDSINK AT ALL TIMES.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Jewelry Prohibitions
- Items:
- Jewelry ring(s)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- OBSERVED FOOD EMPLOYEE WEARING MANY RINGS ON BOTH HANDS. EMPDLOYEES MAY ONLY WEAR A SINGLE BAND RING, ALL OTHERS MUST BE REMOVED. ENSURE EMPLOYEES NOT WEARING RINGS, WATCHES, BRACELETS DURING FOOD PREP.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS IN FRONT SANDWICH COOLER AND YOGURT COOLER TO MEASURE AIR TEMPERATURE.
- 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)
|
12/09/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CORRECTED. ALL DELI MEATS (SLICED AND UNSLICED), FETA AND TUNA SALAD DATE MARKED FOR 6 DAYS., FACILITY HAS DELI MEATS - HAM, TURKEY, ROAST BEEF, CORNED BEEF - SLICED IN CONTAINERS WITH NO DATE MARKING. ALSO LEFT OVER UNCUT TURKEY IN COOLER WITHOUT DATE MARKING. TUNA SALAD AND FETA CHEESE WITHOUT DATE MARKING. ALSO 2 CONTAINERS OF SOUP MADE FRIDAY AND GOING TO BE PUT IN FREEZER TODAY TO USE AT A LATER DATE - MUST DATE MARK DUE TO BEING IN COOLER OVER 24 HOURS. ALL POTENTAILLY HAZARDOUS READY TO EAT FOODS HELD OVER 24 HOURS IN REFRIGERATION MUST BE LABELD WITH DATE MARK AND DISCARDED AT END OF 6TH DAY.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Single-service items
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CORRECTED. CHEMICALS MOVED TO BACK AREA UNDER 3-COMPARTMENT SINK., OBSERVED SPRAY BOTTLE OF GLASS CLEANER AND 409 NEXT TO FOIL AND ABOVE GLOVES AND CUPS. ALSO FUEL INJECTOR BOTTLE NEXT TO ORANGES. MUST STORE ALL CHEMICALS BELOW AND AWAY FROM FOOD AND EQUIPMENT.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- CORRECTED. EMPLOYEE WROTE TIME IN AND OUT ON STICKY NOTE AND PLACED AT BASKET OF HARDBOILED EGGS., OBSERVED BASKET OF HARD BOILED EGGS SITTING OUT ON COUNTER FOR SELF-SERVICE - NO TIME MARKING LABEL. FOR POTENTIALLY HAZARDOUS FOODS TAKEN OUT OF TEMPERATURE CONTROL, MUST TIME MARK FOR 4 HOURS AND DISCARD ITEM AT 4 HOURS. LABEL TIME EGGS SET ON COUNTER AND 4 HOURS LATER THEN DISCARD.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- FACILITY USES BLEACH TO SANITIZE AT 3-COMPARTMENT SINK, BUT NO BLEACH OBSERVED IN FACILITY. MUST HAVE BLEACH OR OTHER APPROVED FOOD CONTACT SURFACE SANITIZER AT ALL TIMES OF OPERATION. PROVIDE BLEACH., CORRECTED. EMPLOYEE WENT TO STORE AND BROUGHT BACK CONTAINERS OF BLEACH TO SANITIZEE FOOD CONTACT SURFACES.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Controlling Pests
- Items:
- Harborage conditions litter/garbage
- Problems:
- Not eliminated
- Corrections:
- Clean.
- Comment:
- OBSERVED A FEW DRAIN FLIES AT POP AREA PROBABLY FROM CUPBOARD WHERE DRAIN IS. CLEAN CUPBOARD AND DRAIN AREA TO ELIMINATE FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED PANS STORED IN HANDSINK BY 3-COMPARMENT SINK. DO NOT STORE ANY ITEMS IN HANDSINK SO AS TO REMAIN EASILY ACCESSIBLE TO USE.
- 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)
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06/21/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. ICE / POP MACHINE PIPES HAVE BEEN PROPERLY AIR GAPPED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
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03/02/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Trw Cafe, 12025 Tech Center Dr, Livonia, MI 48150 »