- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food residue on can opener blade. This is a repeat Pf violation. PIC will complete Risk Control Plan (RCP) in lieu of an office consultation., Can opener blade cleaned and sanitized. RCP completed and approved. VIOLATION 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels in women's restroom. Provide., Paper towel dispenser refilled. VIOLATION CORRECTED DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination Of food
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- Several broken/missing hood filters. Replace.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Two missing light shields in kitchen. Replace.
- 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
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- kitchen 3-compartment sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair hole cut out of wall under 3 compartment sink.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/28/2015 | Routine |
- Critical: Assignment
- Items:
- Person-in-charge
- Problems:
- Not present
- Corrections:
- A Person in Charge is required to be present during all hours of operation.
- Comment:
- UPON ENTRY TO FACILITY FOR INSPECTION EMPLOYEES PRESENT STATED THAT NO PERSON IN CHARGE WAS PRESENT AND THAT NO EMPLOYEE WAS DESIGNATED AS THE PERSON IN CHARGE. IF THE MANAGER MUST LEAVE THE FACILITY, AN EMPLOYEE MUST BE DESIGNATED AS PERSON IN CHARGE. CORRECTED AT TIME OF INSPECTION. THE MANAGER ARRIVED AND WAS INFORMED OF THE PERSON IN CHARGE DESIGNATION REQUIREMENT. A PERSON IN CHARGE WILL BE DESIGNATED.
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- LARGE ACCUMULATION OF DRIED FOOD DEBRIS OBSERVED ON THE CAN OPENER BLADE. DRIED FOOD DEBRIS OBSERVED ON THE BLADE AND BLADE GUARD OF THE DELI SLICER. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CORRECTED AT TIME OF INSPECTION BY CLEANING THE CAN OPENER BLADE AND THE DELI SLICER.
- 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: Ice Used as Exterior Coolant,
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- OBSERVED EMPLOYEE PERSONAL CANNED BEVERAGE STORED IN THE ICE AT THE ICE MACHINE ICE BIN. ICE INTENDED FOR CONSUMPTION CANNOT BE USED TO COOL OTHER FOODS. CORRECTED AT TIME OF INSPECTION BY REMOVING THE PERSONAL BEVERAGE CAN FROM THE ICE BIN.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SEVERAL POTENTIALLY HAZARDOUS FOOD ITEMS HELD AT ROOM TEMPERATURE SUCH AS: CUT UP HAM, CUT UP GYRO MEAT, AND CUT UP SAUSAGE LINKS AT 68-75*F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT 41*F OR BELOW -OR- HELD HOT AT 135*F OR ABOVE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED ITEMS INTO THE TRASH. THESE TYPES OF FOOD ITEMS WILL BE HELD IN THE PREP COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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:
- HAND WASH SINK AT THE EAST END OF THE COOK LINE IS BLOCKED BY METAL CART. KEEP HAND WASH SINK ACCESSIBLE FOR HAND WASHING AT ALL TIMES. CORRECTED AT TIME OF INSPECTION BY MOVING THE METAL CART TO ALLOW ACCESS TO THE HAND SINK.
- 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 of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- HAND WASH SINK AT THE EAST END OF THE COOK LINE OBSERVED HEAVILY SOILED WITH DRIED FOOD DEBRIS. KEEP HAND WASH SINKS CLEAN.
- 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 Ventilation Systems,
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD AND FILTERS SOILED. SCHEDULE CLEANING OF HOOD VENTILATION SYSTEM.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- ACCUMULATED FOOD DEBRIS/GREASE OBSERVED ON THE FLOOR BENEATH COOK LINE EQUIPMENT. KEEP THE PHYSICAL FACILITY CLEAN.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- CAN OPENER BLADE OBSERVED WITH KNICK IN BLADE AND MANY METAL SHAVINGS AROUND THE BLADE FROM DUE TO THE JAGGED EDGE OF THE BLADE CUTTING INTO THE CANS. EQUIPMENT MUST BE KEPT IN GOOD REPAIR. REPLACE THE CAN OPENER BLADE TO PREVENT POTENTIAL CONTAMINATION OF FOOD.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- COOK LINE PREP COOLER NOT HOLDING PROPER TEMEPATURE. FOOD ITEMS HAD BEEN REMOVED/ PLACED ON ICE PRIOR TO INSPECTION. REPAIR TECHNICIAN ON-SITE AT TIME OF INSPECTION. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. REPAIR.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination Of food
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- SEVERAL VENTILATION HOOD FILTERS OBSERVED MISSING. REPLACE MISSING FILTERS TO PREVENT POSSIBLE CONTAMINATION OF FOOD/EQUIPMENT.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- 2 MISSING LIGHT SHIELDS OBSERVED IN THE KITCHEN. REPLACE.
- 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
- Linens and Napkins, Use Limita
- Items:
- Linen(s) and napkin(s)
- Problems:
- In contact with food(s)
- Corrections:
- Remove.
- Comment:
- HOT DOGS IN STEAMER OBSERVED STORED ON WIPING CLOTHS. DO NOT STORE FOOD IN DIRECT CONTACT WITH CLOTH TOWELS.
- General violation description:
- 3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FLAT TOP GRILL TABLES OBSERVED HEAVILY SOILED WITH FOOD, GREASE AND OTHER DEBRIS. TABLE FAN AT THE END OF THE COOK LINE HEAVILY SOILED WITH DUST. KEEP NON-FOOD CONTACT SURFACES CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS STORED ON COUNTERS IN KITCHEN. KEEP WIPING CLOTHS IN THE SANITIZER SOLUTION BETWEEN EACH USE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
10/01/2014 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED THE 2 DRAIN LINES FROM THE ICE MACHINE EXTENDING BELOW THE FLOOD RIM LEVEL OF THE FLOOR DRAIN BOWL. CORRECTED AT TIME OF INSPECTION BY RAISING AND SECURING THE DRAIN LINES WITH PLASTIC ZIP TIE TO PROVIDE AN AIR GAP OF AT LEAST 1 INCH.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- 7 CHEMICAL SPRAY BOTTLES OBSERVED WITHOUT LABELS. CORRECTED AT TIME OF INSPECTION BY LABELING THE CHEMICAL SPRAY BOTTLES WITH THE COMMON NAMES (CLEANER, TABLE CLEANER, SANITIZER, BLEACH) OF THE CONTENTS USING MASKING TAPE AND PERMANENT MARKER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- 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:
- RAW CHICKEN STORED ON THE TOP SHELF OF THE PREP COOLER ABOVE COOKED CHICKEN. RAW POOLED EGGS STORED ON THE TOP SHELF OF THE PREP COOLER ABOVE ONIONS AND GREEN PEPPERS. CORRECTED AT TIME OF INSPECTION BY MOVING THE RAW CHICKEN AND POOLED EGGS TO THE LOWER SHELVES OF THE PREP COOLERS, BELOW AND AWAY FROM READY-TO-EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS ON REQUIRED FOOD ITEMS SUCH AS VARIOUS SOUPS, COOKED PASTAS, SPINACH PIE, COOKED RICE, FACILITY-MADE TARTAR SAUCE, AND COLE SLAW. CORRECTED AT TIME OF INSPECTION BY LABELING THE FOOD ITEMS WITH THE DISCARD DATES. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- A CART IN FRONT OF THE HAND WASH SINK AT THE EAST END OF THE COOK LINE WAS BLOCKING ACCESS FOR HAND WASHING. CORRECTED AT TIME OF INSPECTION BY REPOSITIONING THE CART TO PROVIDE READY ACCESS TO THE HAND SINK FOR HAND WASHING.
- 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 Ventilation Systems,
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOOD VENTILATION FILTERS OBSERVED SOILED WITH ACCUMULATED GREASE/DEBRIS.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. PLASTIC, SINGLE-USE PORTION CUPS USED AS SCOOPS AND STORED IN THE FETA CHEESE AND SHREDDED CHEDDAR CHEESE. 2. ICE SCOOP IN THE SERVER AREA STORED IN CONTAINER OF STANDING, ROOM TEMPERATURE WATER. PROVIDE SCOOPS WITH HANDLES FOR FOOD, STORE SCOOPS TO PREVENT HAND CONTACT WITH FOOD, STORE ICE SCOOP IN CLEAN, DRY AREA.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELD NEAR THE 3-COMPARTMENT SINK IS MISSING. LIGHT SHIELD IN THE WALK-IN COOLER IS BROKEN/CRACKED.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE FLOOR OF THE 1-DOOR REACH-IN FREEZER AND THE FLOOR OF THE OPEN TOP PREP COOLER OBSERVED SOILED WITH FOOD DEBRIS/WATER/ICE. COOK LINE MICROWAVE OVEN SOILED WITH FOOD DEBRIS. CLEAN THE NOTED AREAS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not easily readable
- Corrections:
- Repair/replace.
- Comment:
- PREP COOLER THERMOMETERS MISSING OR NOT POSITIONED PROPERLY IN THE COOLERS. PROVIDE A THERMOMETER IN EACH COOLER. ENSURE THAT THE THERMOMETERS ARE POSITIONED IN THE WARMEST AREA OF THE COOLER IN AN EASILY READABLE LOCATION.
- 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)
|
04/28/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL FOODS IN THE TRUE PREP COOLER ON THE COOK LINE OBSERVED HELD AT 41*F OR BELOW. THE AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 39*F. DAILY TEMPERATURE LOGS ARE COMPLETED AND SUBMITTED TO THE WAYNE COUNTY HEALTH DEPARTMENT.
- 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)
|
10/28/2013 | Follow-up |
- Critical: Cleaning Procedure
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS WITH THE PROPER HAND WASHING METHOD TODAY.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. AMBIENT AIR TEMPERATURE OF THE 3-DOOR TRUE PREP COOLER ON THE COOK LINE OBSERVED AT 60*F. THE FOLLOWING FOOD ITEMS WERE OBSERVED AT 53-67*F: -CHICKEN SALAD -TUNA SALAD -CANNED, SLICED BEETS -DICED TOMATOES -SLICED TOMATOES -TZATZIKI YOGURT SAUCE -VARIOUS CHEESES -CORNED BEEF -TURKEY -ROAST BEEF -HOT DOGS -CARTON EGG PRODUCT -POOLED EGGS -HARD BOILED EGGS -COOKED RICE COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR BELOW TO PREVENT THE GROWTH OF ILLNESS CAUSING BACTERIA. ALL TEMPERATURE ABUSED FOOD ITEMS FROM THIS PREP COOLER WERE DISCARDED INTO THE TRASH AT THE TIME OF INSPECTION. DO NOT STORE FOODS IN THE PREP COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. DUE TO ONGOING NON-COMPLIANCE, AN OFFICE CONSULTATION MEETING WILL BE SCHEDULED AND THE ASSOCIATED FEES WILL BE CHARGED.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: When to Wash
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS WHEN REQUIRED TODAY.
- 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
|
09/20/2013 | Follow-up |
- Critical: Cleaning Procedure
- Comment:
- NOT CORRECTED. 1. OBSERVED EMPLOYEE SPRAY OFF HANDS AT THE DISH MACHINE SPRAY ARM WITHOUT SOAP 2. OBSERVED EMPLOYEES WASHING HANDS AT THE HAND WASH SINK FOR 5-10 SECONDS TRAIN STAFF ON HAND WASHING PROCEDURES. HANDS MUST BE WASHED AT A DESIGNATED HAND WASH SINK WITH SOAP AND WARM WATER FOR 15-20 SECONDS BEFORE DRYING WITH PAPER TOWEL. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 3 DAYS. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. ALL FOOD ITEMS IN THE TRUE PREP COOLER ON THE COOK LINE OBSERVED AT 55-61*F. COLD FOOD MUST BE HELD AT 41*F OR BELOW TO PREVENT THE GROWTH OF ILLNESS CAUSING BACTERIA. AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 58*F. THE COOLER HAS NOT BEEN SERVICED OR REPAIRED AFTER THE ROUTINE INSPECTION. AT THE TIME OF INSPECTION, THE FOLLOWING FOODS THAT HAD BEEN TEMPERATURE ABUSED WERE DISCARDED: CHICKEN SALAD, TUNA SALAD, HARD BOILED EGGS, FETA CHEESE, TZATZIKI SAUCE, SLICED TOMATOES, DICED TOMATOES, SLICED TURKEY, CORNED BEEF, SPINACH, RICE, PERCH FILETS, HOT DOGS, SHREDDED CHEESES. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 3 DAYS. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: When to Wash
- Comment:
- NOT CORRECTED. OBSERVED EMPLOYEES CHANGING TASKS AND CHANGING GLOVES WITHOUT WASHING HANDS AT EACH TASK CHANGE AND GLOVE CHANGE. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. COMPLETE THE RISK CONTROL PLAN FOR THIS UNCORRECTED VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 3 DAYS. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
- 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
|
09/16/2013 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- 1. OBSERVED EMPLOYEE RINSING HANDS WITHOUT SOAP FOR LESS THAN 20 SECONDS AT THE FOOD PREP SINK 2. OBSERVED EMPLOYEE WASHING ONE HAND ONLY WHILE WEARING A GLOVE ON THE OTHER HAND TRAIN STAFF ON PROPER HAND WASHING PROCEDURES. HANDS MUST BE WASHED BY RUBBING TOGETHER VIGOROUSLY WITH WARM WATER AND SOAP FOR AT LEAST 15 SECONDS BEFORE RINSING AND DRYING WITH APPROVED HAND DRYING METHOD. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., ,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- NO LABELING OBSERVED ON SEVERAL CHEMICAL SPRAY BOTTLES. CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. CORRECTED AT TIME OF INSPECTION BY LABELING THE CHEMICAL BOTTLES WITH THE COMMON NAMES OF THE CONTENTS USING PERMANENT MARKER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ALL FOODS IN THE 3-DOOR TRUE PREP COOLER ON THE COOK LINE OBSERVED AT 55-60*F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR BELOW. DISCARD THE FOODS IN THE 3-DOOR PREP COOLER INCLUDING THE RAW PERCH, RAW COD, DICED AND SLICED TOMATOES, TUNA SALAD, CHICKEN SALAD, DICED HAM, DICED GYRO MEAT, HARD BOILED EGGS, SLICED/PORTIONED TURKEY, CORNED BEEF, AND ROAST BEEF, COOKED RICE, TZATZIKI SAUCE. HOLD POTENTIALLY HAZARDOUS FOODS AT 41*F OR BELOW. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEES DID NOT WASH HANDS WHEN CHANGING GLOVES BETWEEN TASKS. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION, WHEN CHANGING TASKS, AND AT EACH GLOVE CHANGE. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., ,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- 3-DOOR TRUE PREP COOLER OBSERVED WITH AMBIENT AIR TEMPERATURE OF 55*F. COOLERS MUST BE CAPABLE OF MAINTAINING FOOD AT 41*F OR BELOW. REPAIR. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT IS HOLDING PROPER TEMPERATURE.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE THE MISSING AND BROKEN LIGHT SHIELDS IN THE KITCHEN AND WALK-IN COOLER.
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures, Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris, Not clean
- Corrections:
- Keep clean., Keep clean
- Comment:
- CLEAN THE LITTER AND WEEDS FROM THE DUMPSTER ENCLOSURE.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE INTERIOR AND DOOR GASKETS OF THE COOK LINE PREP COOLERS WHERE FOOD DEBRIS IS ACCUMULATED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outdoor Storage Surface
- Items:
- Waste receptacle(s) grease barrel
- Problems:
- Stored over Dirt/soil
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- Comment:
- GREASE TRAP LOCATED ON GRASS. MOVE TO CONCRETE OR ASPHALT.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
|
08/27/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CORRECTED AT TIME OF INSPECTION BY LABELING THE CHEMICAL SPRAY BOTTLES WITH THE COMMON NAME OF THE CONTENTS USING A PERMANENT MARKER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED 2 FIVE GALLON BUCKETS OF LEMON RICE SOUP AT 70F IN THE CENTER. THE SOUP WAS PREPARED YESTERDAY MORNING AND PLACED INTO THE WALK-IN COOLER. TO PREVENT THE GROWTH OF ILLNESS-CAUSING BACTERIA, FOODS MUST BE COOLED WITHIN THE FOLLOWING TIME FRAMES USING EFFECTIVE COOLING METHODS: -FROM 135F TO 70F WITHIN 2 HOURS AND -FROM 70F TO 41F OR BELOW WITHIN AN ADDITIONAL 4 HOURS. DISCARD THE IMPROPERLY COOLED SOUP. UTILIZE EFFECTIVE COOLING METHODS FOR FUTURE BATCHES OF SOUP AND OTHER FOODS THAT ARE COOLED. CORRECTED AT TIME INSPECTION BY DISCARDING THE NOTED SOUPS. COOLING METHODS DISCUSSED AND HANDOUT PROVIDED TO THE PERSON IN CHARGE.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- can opener BLADE(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF DEBRIS ON THE CAN OPENER BLADE AND SURROUNDING SURFACES. FOOD-CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN. CLEAN NOW AND AS NEEDED. CORRECTED AT TIME OF INSPECTION BY SCRUBBING AND THEN PLACING THE CAN OPENER BLADE INTO THE DISH MACHINE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE FOLLOWING FOOD ITEMS HELD BELOW 135F ON THE STEAM TABLE: -MASHED POTATOES AT 100F -CHICKEN GRAVY AT 101F -BEEF GRAVY AT 91F -CHILI AT 105F HOT FOODS MUST BE HELD AT 41F OR ABOVE. REHEAT THE NOTED FOOD ITEMS TO 165F OR HOTTER AND THEN HOLD AT 135F OR HOTTER. CORRECTED AT TIME OF INSPECTION BY REHEATING THE NOTED FOODS ON THE RANGE TO 165F AND THEN RETURNING TO THE STEAM TABLE.
- 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: 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 SERVERS HANDLING TOAST WITH BARE HANDS WHILE BUTTERING. MEANS MUST BE USED TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. USE THE PROVIDED TONGS AND GLOVES WHEN HANDLING THE TOAST. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE MANAGER AND STAFF.
- 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, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON REQUIRED FOOD ITEMS SUCH AS
- General violation description:
- 3-501.17 - COOKED PASTAS, COOKED RICE, DELI MEATS, FACILITY MADE RANCH DRESSING AND TARTAR SAUCE, TUNA SALAD POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS MUST BE DATE MARKED AT MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK THE NOTED ITEMS. CORRECTED AT TIME OF INSPECTION BY DATE MARKING THE FOOD ITEMS WITH THE DISCARD DATES.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED SEVERAL FOOD ITEMS INCLUDING
- General violation description:
- 3-501.19 - A CASE OF RAW SHELL EGGS, POOLED EGGS AND SAUSAGE LINKS, HELD AT ROOM TEMPERATURE WITH NO TIME MARKINGS. IF TIME IS TO BE USED AS A PUBLIC HEALTH CONTROL MEASURE, THE TIME MUST BE CLEARLY MARKED ON EACH FOOD ITEMS TO INDICATE WHEN THE FOOD ITEM HAS BEEN OUT OF TEMPERATURE CONTROL FOR 4 HOURS. ANY REMAINING PORTION OF THE FOOD ITEM MUST BE DISCARDED AFTER 4 HOURS. CLEARLY MARK THE TIMES FOR EACH ITEM HELD OUT AT ROOM TEMPERATURE. CORRECTED AT TIME OF INSPECTION BY RETURNING THE EGGS AND SAUSAGES TO THE COOLER TO HOLD AT 41F OR BELOW.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- PROVIDE CUPS WITH LIDS FOR EMPLOYEE BEVERAGES AND STORE EMPLOYEE BEVERAGES BELOW AND AWAY FROM FOOD AND FOOD-PREP SURFACES.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- POST SIGNS REMINDING EMPLOYEES TO WASH HANDS AT ALL HAND WASH SINKS.
- 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 With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PROVIDE SCOOPS WITH HANDLES FOR THE SUGAR, SALT, HASH BROWNS, FLOUR AND ANY OTHER FOODS THAT HAVE BOWLS FOR SCOOPS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE THE MISSING LIGHT SHIELDS IN THE KITCHEN AND THE BROKEN LIGHT SHIELD IN THE WALK-IN COOLER.
- 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
- Nonfood-Contact Surfaces
- Comment:
- CLEAN THE TRAY BELOW THE WAFFLE MAKER WHERE BATTER IS ACCUMULATED AND THE EXTERIOR OF THE BLENDER/BASE WHERE DEBRIS IS PRESENT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR THE SLIGHT LEAK IN THE WATER LINE BENEATH THE GARBAGE GRINDER SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- THAW FISH AND SOUPS UNDER REFRIGERATOR, UNDER COLD RUNNING WATER, OR DURING THE COOKING PROCESS. DO NOT THAW AT ROOM TEMPERATURE.
- 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
|
02/08/2013 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- NEW BOARD IN PLACE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
09/06/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Comment:
- LONG BOARD HAS NOT BEEN SMOOTHED YET ***PLEASE CORRECT BY SEPTEMBER 6, 2012 OR OFFICE CONSULTATION WILL BE SCHEDULED WHICH COULD INCUR $ 200 COST***,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Safe/Unadult./Honestly Present
- Comment:
- NO OPENED CANS BEING USED AS STORAGE VESSEL(S)
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
08/17/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- can opener BLADE(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- STAFF DISASSEMBLED AND CLEANED/SANITIZED, BUILDUP OF KETCHUP AND BLACK DEBRIS ON BLADE PLEASE KEEP CLEAN TO HELP PREVENT CONTAMINATION OF FOOD
- 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: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) HYGIENIC PRACTICE(S)
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- BOTH COOKS (AT DIFFERENT TIMES) WASHED WITHOUT SOAP AT THE THREE COMPARTMENT SINK PLEASE WASH PROPERLY AS REQUIRED FOR AT LEAST TWENTY SECONDS AT THE HANDSINK NEAR THE DISHMACHINE WHERE SOAP AND TOWELS ARE LOCATED, INSPECTOR AND STAFF DISCUSSED THE REQUIREMENTS TO HELP GAIN COMPLIANCE
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- LONG CUTTING BOARD HAS BECOME DEEPLY SCRATCHED ON BOTH SIDES PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE, ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOOD(S) CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- NACHO CHEESE STORED IN CAN THAT WAS OPENED PLEASE TRANSFER TO CLEAN FOOD GRADE CONTAINER(S) TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
08/07/2012 | Routine |
- Critical: Preventing Contamination from
- Comment:
- COOK WORKING WITH ONE SURGICAL GLOVE TODAY ON HIS NON-DOMINATE HAND
- 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
|
02/09/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cookline FOOD CONTACT SURFACE(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- USE OF A TOWEL IN DIRECTR CONTACT WITH CHEESE PROHIBITED PLEASE USE DISPOSABLE FOIL OR WAX PAPER TO PREVENT STICKING, PERSONNEL REMOVED BOTTOMMOST PIECES OF THREE STACKS AND REMOVED TOWEL
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- ALL THREE PERSONNEL WITH NO GLOVES ON ANY OF THEIR HANDS PLEASE ALWAYS USE ONE OR MORE GLOVE OR UTENSIL TO PREVENT BARE HAND CONTACT WITH 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- WALK IN COOLER (WIC) RAW OVER READY TO EAT (RTE) FOOD(S)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- SHELL EGGS OVER CABBAGE, PORK CHOPS NEXT TO SLICED HAM IN WALK IN COOLER PLEASE ALWAYS STORE ALL FOODS FROM ANIMAL ORIGIN BELOW AND AWAY FROM THOSE THAT ARE READY TO EAT, PIC HAD ALL ITEMS REARRANGED TO COMPLY
- 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
- Using a Handwashing Sink
- Locations:
- dish machine(s) Hand wash sink(s)
- Comment:
- PLEASE ALWAYS KEEP ALL HANDSINKS ACCESSIBLE TO WASH HANDS FREQUENTLY AS REQUIRED BOTH COOKLINE'S ACCESS BLOCKED TODAY
- 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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01/30/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- COOKLINE COLD FOOD HOLDING TEMPERATURES: DICED TOMATOES 33 F COOKED RICE 38 F SLICED TURKEY 29 F VIOLATION HAS BEEN CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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09/14/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Locations:
- back kitchen area Mop sink(s)
- Comment:
- UTILITY SINK ( WITH VACUUM BREAKER) OBSERVED WITH ATTACHED TRIGGER NOZZLE HOSE. TO KEEP EXISTING VACUUM BREAKER FROM MALFUNCTIONING, REMOVE ALL SHUT-OFF VALVING FROM HOSE END AFTER USE SO THAT VACUUM BREAKER IS NOT KEPT UNDER CONSTANT PRESSURE. REMOVE TRIGGER NOZZLE OR ACQUIRE A "QUICK-CONNECT" COUPLER SO THAT NOZZLE CAN EASILY BE DISCONNECTED AFTER USE., ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hot and cold holding
- Locations:
- Cookline
- Comment:
- COOKLINE COLD FOOD HOLDING UNIT NOT KEEPING FOOD COLD ENOUGH. WORKING BINS OF TOMATOES AT 53 F AND CHEESE AT 53 F ALSO. REACH-IN COOLER BELOW HAD FRANKFURTERS AT 62 F AND SLICED TURKEY AT 51 F. PERSON-IN-CHARGE STATED FOOD HAS ONLY BEEN KEPT THERE FOR LESS THAN AN HOUR. EXCEPT DURING PREPARATION, COOKING OR COOLING OR WHEN TIME ALONE IS USED AS A PUBLIC HEALTH CONTROL, FOOD THAT IS POTENTIALLY HAZARDOUS SHALL BE KEPT AT 41 F OR LESS, IF HELD COLD. SERVICE THE COOKLINE COLD HOLDING UNIT IMMEDIATELY AND KEEP ONLY WORKING PORTION AMOUNTS OF POTENTIALLY HAZARDOUS FOOD THERE. KEEP REMAINING PORTIONS OF POTENTIALLY HAZARDOUS FOOD IN REACH-IN COOLER WHICH WAS PROVEN KEEPING FOOD LESS THAN 41 F., , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Disposition
- Locations:
- drive-thru window reach-in cooler(s)
- Comment:
- CARTONS OF MILK DATED "7/13/2011" OBSERVED IN EAST WALL DRIVE THROUGH WINDOW AREA REACH-IN COOLER. POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE DISCARDED IF IT IS DATED AND THE CURRENT DATE IS BEYOND THAT MARK. DISCARD MILK. CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Locations:
- Cookline Ventilation hood canopy
- Comment:
- VENTILATION HOOD FILTERS AT EAST END OF HOOD OBSERVED DIRTY WITH GREASE. NON-FOOD CONTACT SURFACES SHALL BE CLEANED AT A FREQUENCY TO PRECLUDE ACCUMULATION OF SOIL RESIDUES. CLEAN THE DIRTY VENT HOOD FILTERS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Locations:
- back kitchen area Hand wash sink(s)
- Comment:
- NO HAND DRYING PROVISIONS EXISTED AT THE FOLLOWING TWO HAND SINKS -HAND SINK BY DISHWASH MACHINE -HAND SINK AT EAST END OF COOKLINE. EACH HAND WASH SINK SHALL BE PROVIDED WITH INDIVIDUAL, DISPOSABLE PAPER TOWELS, A CONTINUOUS TOWEL SYSTEM, OR A HEATED-AIR DRYING DEVICE. PROVIDE HAND DRYING PROVISION AT THESE TWO SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Locations:
- near cookline
- Comment:
- LIGHT SHIELDS MISSING FOR CEILING LIGHTS AT WEST END OF COOKLINE. LIGHT BULBS SHALL BE SHIELDED, COATED OR OTHERWISE SHATTER-RESISTANT IN KITCHEN AREAS. PROVIDE LIGHT SHIELDS.
- 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
- Outside receptacles
- Locations:
- dumpster area
- Comment:
- AREA AROUND DUMPSTER WAS FOUND CLUTTERED WITH CARDBOARD BOXES. OUTDOOR TRASH RECEPTACLES SHALL BE INSTALLED SO THAT ACCUMULATION OF DEBRIS AND INSECT ATTRACTION IS MINIMIZED. CLEAN AREA AROUND DUMPSTER.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Using a Handwashing Sink
- Locations:
- dish machine(s) Hand wash sink(s)
- Comment:
- HAND SINK BY DISHWASH MACHINE FOUND OBSCURED BY CLUTTER. HAND SINK SHALL BE LOCATED TO ALLOW CONVENIENT USE BY EMPLOYEES. CLEAR THE CLUTTER FROM THE AREA.
- 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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07/14/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- SOUR CREAM IN COOLER TESTED 41 F
- 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: Time as a Public Health Contro
- Comment:
- LAMINATED CHART IN USE WEST OF GRILL RCP APPROVED
- 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.
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02/08/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 1-door refrigerator(s) POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- gyro sauce tested 45 f OWNER/INSPECTOR DIALED COLDER FROM (4) TO (51/2) ,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Grill line WORKING SUPPLY(IES)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- SEVERAL ITEMS (HASH BROWNS, SAUSAGE, SHELL EGGS) TESTED 54 - 83 F NO CHART WAS IN USE TODAY, IT HAS BEEN LOST PIC DISCARDED SHELL EGGS AND REFRIGERATED OTHERS PROVIDED RISK CONTROL PLAN (RCP) AND 3-501.19 PLEASE PROVIDE AND BEGIN USING LAMINATED CHART AND SUBMIT COMPLETED RCP AT FOLLOW-UP ,
- 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.
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- kitchen POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Improperly
- Comment:
- PLEASE BEGIN USING ACCEPTED METHODS OF TWO STAGE COOLING AS DISCUSSED BOILED POTATOES FOR EXAMPLE WERE AT 119 F AND NOT BEING PHYSICALLY COOLED IN ANY WAY THEREFORE, AS WAS THE CASE TODAY, SPLIT SOUPS INTO HALF PORTIONS AND USE ICE STICK(S) AND MAINTAIN SINK FOR POTATO COOLING WHICH SHOULD BE APPROPRIATE FOR THE SIZE OF THIS KITCHEN
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline SCOOP(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- BOWL BEING USED TO SCOOP BOILED POTATOES PLEASE PROVIDE A UTENSIL WITH A HANDLE
- 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
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01/28/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL PRODUCTS TESTED AT THE GRILL RETARDER 41 F OR LOWER
- 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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09/13/2010 | Follow-up |
- Critical: Conveying sewage
- Comment:
- WIC CONDENSER IS NO LONGER LEAKING
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Hot and cold holding
- Comment:
- TODAY, ALL PHF'S TESTED 55 - 60 F AT THE GRILL RETARDER EVEN THOUGH THE UNIT WAS SERVICED ON THE SAME DAY AS THE ROUTINE INSPECTION...SERVICE TECH ARRIVED DURING FOLLOW-UP VISIT, AND HE SAID THAT THERMOSTAT HAD BEEN ADJUSTED INCORRECTLY, THUS HE RESET AND WILL RECHECK TOMORROW, AND THEN OWNER SAID HE WOULD CONTACT WCHD WHEN ASSURED THAT IT WAS HOLDING 41 F OR LOWER RCP APPROVED PLEASE CORRECT BY SEPT 1, 2010 OR OFFICE CONSULTATION WILL BE SCHEDULED
- 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
- Comment:
- TODAY, ALL PHF'S TESTED 55 - 60 F AT THE GRILL RETARDER EVEN THOUGH THE UNIT WAS SERVICED ON THE SAME DAY AS THE ROUTINE INSPECTION...SERVICE TECH ARRIVED DURING FOLLOW-UP VISIT, AND HE SAID THAT THERMOSTAT HAD BEEN ADJUSTED INCORRECTLY, THUS HE RESET AND WILL RECHECK TOMORROW, AND THEN OWNER SAID HE WOULD CONTACT WCHD WHEN ASSURED THAT IT WAS HOLDING 41 F OR LOWER RCP APPROVED PLEASE CORRECT BY SEPT 1, 2010 OR OFFICE CONSULTATION WILL BE SCHEDULED,
- 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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08/11/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Wild Coney & Grill, 15099 Northline Road, Southgate, MI 48195 »