- Critical: Before Use After Cleaning
- Comment:
- CORRECTED. NO WARE WASHING IS CONDUCTED AT THE 1-COMPARTMENT (HAND WASH) SINK IN THE KITCHEN. THE 3-COMPARTMENT SINK IN THE BAR AREA IS PROPERLY SET-UP FOR WARE WASHING WITH WASH-RINSE-SANITIZE SOLUTIONS.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED. NEW, ACCURATE FOOD PROBE THERMOMETERS PROVIDED. 1 DIGITAL AND 1 DIAL THERMOMETER SCALED FROM 0-220*F OBSERVED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED. NO RAW MEATS OBSERVED IN THE GLASS FRONT COOLER OR PREP COOLER TODAY. ALL RAW MEATS ARE IN THE FREEZER. PERSON IN CHARGE STATES THAT THE RAW MEATS ARE STORED ON THE BOTTOM SHELF WHEN IN THE COOLERS.
- 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
- Comment:
- CORRECTED. ALL REQUIRED FOOD ITEMS OBSERVED LABELED WITH THE PREPARATION DATES. NO DATE MARKED FOODS ARE HELD FOR MORE THAN 7 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
- Critical: Responsibility of Permit Holde
- Comment:
- CORRECTED. EMPLOYEES HAVE BEEN TRAINED ON ILLNESS REPORTING REQUIREMENTS, REPORTING AGREEMENT FORMS SIGNED, AND ILLNESS INFO POSTED IN KITCHEN.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Safe, Unadulterated, and Hones
- Comment:
- CORRECTED. NO HOME PREPARED/ CANNED ITEMS OBSERVED. NO WILD CAUGHT VENISON MEAT OBSERVED.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT TABLETS ARE USED AS SANITIZER AND QUAT TEST STRIPS PROVIDED. CHLORINE (BLEACH) IS NOT USED AS SANITIZER.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED. NO WARES OBSERVED IN OR AROUND THE HAND WASH SINK IN THE KITCHEN. THE SINK IS USED FOR HAND WASHING ONLY.
- 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)
|
12/15/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- 1. WARES ARE WASHED AND RINSED AT THE 1-COMPARTMENT SINK (HAND WASH SINK) IN THE KITCHEN. NO SANITIZE STEP IS PERFORMED AFTER THE WARES ARE WASHED AND RINSED. 2. BAR GLASSES ARE IMPROPERLY CLEANED BY WASHING, SANITIZING, THEN RINSING. ALL WARES MUST BE SANITIZED AFTER BEING WASHED IN HOT, SOAPY WATER AND RINSED IN CLEAR WATER. SANITIZED WARES MUST NOT BE RINSED AND MUST BE ALLOWED TO AIR DRY. SANITIZE WARES IN A SOLUTION OF 50-100 PPM CHLORINE AFTER WASHING AND RINSING. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- 2 FOOD PROBE THERMOMETERS OBSERVED IN FACILITY. ONE THERMOMETER IS SCALED FROM 50*F-550*F AND READS 125*F AT ROOM TEMPERATURE. THE OTHER THERMOMETER IS PROPERLY SCALED FROM 0*F-220*F BUT READS 90*F AT ROOM TEMPERATURE. THE FACE OF THE THERMOMETER IS SOILED/DAMAGED AND CANNOT BE READ WHEN PLACED INTO ICE AND WATER. AT LEAST ONE FOOD THERMOMETER THAT IS SCALED FROM 0*F-220*F AND IS ACCURATE TO +/-2 DEGREES MUST BE PROVIDED. PROVIDE ACCURATE FOOD PROBE THERMOMETER. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE GLASS FRONT COOLER, OBSERVED RAW CHICKEN STORED ABOVE BAKED BEANS, KETCHUP, AND BBQ SAUCE. RAW MEATS MUST BE STORED BELOW AND AWAY FROM ALL READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. RELOCATE THE RAW CHICKEN TO PREVENT CROSS-CONTAMINATION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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 OBSERVED ON REQUIRED FOODS SUCH AS
- General violation description:
- 3-501.17 - FRESH SALSA, SLICED TOMATOES, GRAVY, POTATO SALAD, SLICED HONEY DEW MELON, COOKED TACO MEAT. ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS UNDER REFRIGERATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK REQUIRED FOOD ITEMS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES PRESENT HAVE NOT BEEN TRAINED ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE KNOWLEDGEABLE ON THE BIG 5 ILLNESSES (E.COLI, SALMONELLA, SHIGELLA, HEPATITIS A, NOROVIRUS) AND THE SYMPTOMS (VOMITING, DIARRHEA, JAUNDICE, SORE THROAT WITH FEVER, INFECTED WOUNDS) THAT REQUIRE REPORTING THE PERSON IN CHARGE. TRAIN CURRENT STAFF AND ANY NEW HIRES ON THE ILLNESS REPORTING REQUIREMENTS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- 1. 5 MASON JARS OF HOME CANNED SALSA AND TOMATO SAUCE OBSERVED IN COOLERS. 2. FROZEN VENISON ROASTS (WILD CAUGHT) OBSERVED IN REACH-IN FREEZER. ALL FOOD MUST BE FROM APPROVED SOURCES. NO HOME PREPARED OR CANNED FOODS OR WILD CAUGHT GAME MEATS ARE PERMITTED. REMOVE THE NOTED ITEMS IMMEDIATELY. ENSURE THAT ALL FOODS ARE FROM APPROVED SOURCES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CHLORINE TEST STRIPS PROVIDED TO MONITOR THE SANITIZER CONCENTRATION. A SANITIZER TEST KIT MUST BE PROVIDED TO MONITOR THE SANITIZER CONCENTRATION DURING WARE WASHING, CLEANING IN PLACE, IN WIPING CLOTH BUCKETS, AND SPRAY BOTTLES. PROVIDE CHLORINE TEST STRIPS. THIS IS THE THIRD CONSECUTIVE CITATION OF THIS VIOLATION DURING ROUTINE INSPECTIONS OF THIS FACILITY. DUE TO ONGOING NON-COMPLIANCE, AN OFFICE CONSULTATION MEETING WILL BE SCHEDULED. THE ASSOCIATED FEES FOR THIS MEETING WILL BE CHARGED. NOTIFICATION FOR THE MEETING WILL BE DELIVERED TO THIS FACILITY. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Cleaning
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- THE HAND WASH SINK IN THE KITCHEN IS USED FOR WASHING WARES. WARES OBSERVED IN THE SINK AT TIME OF INSPECTION. HAND SINKS MUST BE USED FOR HAND WASHING AND NO OTHER PURPOSE. DO NOT USE HAND SINK FOR WARE WASHING. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOOD VENTILATION FILTERS SOILED WITH GREASE. THE MOST RECENT HOOD CLEANING STICKER INDICATES THAT CLEANING OF THE INTAKE SYSTEM WAS DUE IN 2011. SCHEDULE CLEANING OF THE 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.
- 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:
- BAR ICE SCOOP STORED WITH HANDLE LAYING IN THE ICE.
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE RESTROOM THAT IS USED BY FEMALE EMPLOYEES.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS STORED ON COUNTER IN KITCHEN AND NOT IN SANITIZER SOLUTION. NO WIPING CLOTH SANITIZER BUCKET OBSERVED.
- 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
|
12/01/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- CORRECTED. ALL WARES ARE NOW WASHED-RINSED-SANITIZED AT THE 3-COMPARTMENT SINK.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Cleaning Procedure
- Comment:
- CORRECTED. EMPLOYEE OBSERVED USING PAPER TOWELS TO DRY HANDS AFTER HAND WASHING.
- 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 Temperature Measuring Dev
- Comment:
- CORRECTED. FOOD PROBE THERMOMETER SCALED FROM 0-220*F PROVIDED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Hand Drying Provision
- Comment:
- CORRECTED. PAPER TOWELS/ TOWEL DISPENSER PROVIDED AT THE HAND WASH SINK IN THE KITCHEN.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED. RAW GROUND BEEF STORED ON THE LOWEST SHELF OF THE PREP COOLER. NO RAW GROUND BEEF OBSERVED IN THE COCA COLA COOLER TODAY.
- 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
- Comment:
- CORRECTED. OBSERVED FOODS DATE MARKED WITH THE PREPARATION DATE.
- 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: Responsibility of Permit Holde
- Comment:
- CORRECTED. EMPLOYEES HAVE BEEN TRAINED ON ILLNESS REPORTING REQUIREMENTS. ENSURE THAT ANY NEW EMPLOYEES ARE ALSO TRAINED ON ILLNESS REPORTING BEFORE THEIR FIRST SHIFT WORKING WITH FOOD.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT TEST STRIPS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED. HAND WASH SINK IN THE KITCHEN IS USED FOR ONLY FOR HAND WASHING AND NO WARE WASHING OR OTHER PURPOSE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
06/24/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- UTENSILS AND DISHES IN THE KITCHEN ARE NOT SANITIZED AFTER WASHING WITH SOAP AND WATER. ALL FOOD-CONTACT SURFACES MUST BE SANITIZED AFTER WASHING. SANITIZE ALL WARES USING AN APPROVED CHEMICAL AFTER WASHING AND RINSING. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Used common towel
- Corrections:
- Discontinue use.
- Comment:
- EMPLOYEE USING KITCHEN TOWEL TO DRY HANDS AFTER HAND WASHING. USE PAPER TOWELS TO DRY HANDS. CORRECT IMMEDIATELY. 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE ONE FOOD PROBE THERMOMETER AVAILABLE IN THE FACILITY IS SCALED FROM 50-500*F. A FOOD THERMOMETER THAT IS SCALED FROM 0-220*F MUST BE PROVIDED TO MONITOR BOTH COLD AND HOT FOOD TEMPERATURES. PROVIDE AN APPROVED FOOD PROBE THERMOMETER THAT IS CAPABLE OF MEASURING FOOD TEMPERATURES FROM 0-220*F. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO PAPER TOWELS PROVIDED AT THE KITCHEN HAND WASH SINK. PROVIDE PAPER TOWELS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE PREP COOLER RAW HAMBURGER PATTIES STORED ON THE TOP SHELF ABOVE TOMATOES. IN THE COCA COLA COOLER RAW HAMBURGER MEAT ROLL STORED ON THE TOP SHELF ABOVE BREAD AND CHEESE. STORE MEATS BELOW AND AWAY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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 MARKING OBSERVED ON CONTAINER OF PIZZA SAUCE IN THE COCA COLA COOLER. EMPLOYEE STATES THE SAUCE IS ABOUT A WEEK OLD. PROVIDE DATE MARKINGS ON POTENTIALLY HAZARDOUS, READY TO EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE COOLER. DISCARD ITEMS WITHIN 7 DAYS OF OPENING/PREPARATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 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
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES HAVE NOT BEEN TRAINED ON THE ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE AND EXCLUSION/RESTRICTION FROM WORKING IN THE FACILITY. TRAIN ALL STAFF ON THE ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED EDUCATIONAL HANDOUTS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO TEST STRIPS PROVIDED TO MONITOR THE SANITIZER CONCENTRATION. PROVIDE QUAT TEST STRIPS FOR THE SANITIZER TABS USED AT THE BAR AND PROVIDE CHLORINE TEST STRIPS IF CHLORINE (BLEACH) IS USED IN THE FACILITY. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Cleaning
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- HAND WASH SINK IN THE KITCHEN IS USED FOR WARE WASHING. HAND SINKS MAY NOT BE USED FOR ANY PURPOSE OTHER THAN HAND WASHING. WASH DISHES AND UTENSILS AT THE 3-COMPARTMENT SINK BEHIND THE BAR. DO NOT USE THE HAND SINK FOR DISH WASHING. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOOD AND HOOD FILTERS SOILED WITH ACCUMULATED GREASE. THE SERVICE STICKER ON THE HOOD INDICATES THAT THE NEXT SERVICE WAS DUE IN MAY 2011. SCHEDULE CLEANING FOR THE HOOD VENTILATION SYSTEM. CLEAN THE HOOD VENTILATION FILTERS REGULARLY.
- 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:
- FLOOR BENEATH BAR/BAR SINKS IS WET/SOILED. CLEAN NOW AND KEEP 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.
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- 1. UNCOVERED EMPLOYEE BEVERAGE CUP OBSERVED ON COUNTER IN KITCHEN. 2. AT LEAST 6 CIGARETTE BUTTS OBSERVED ON THE FLOOR BENEATH THE BAR.
- 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
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- EMPLOYEE STATES THAT MOP WATER IS DUMPED INTO THE TOILET. TOILETS MAY NOT BE USED AS A SERVICE SINK FOR THE DISPOSAL OF MOP WATER AND SIMILAR LIQUID WASTE. USE THE MOP/UTILITY SINK IN THE BACK ROOM FOR THE DISPOSAL OF MOP WATER. CLEAR OUR THE SINK AND THE SURROUNDING AREA TO PROVIDE ACCESS.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AN AMBIENT AIR THERMOMETER TO MONITOR THE AIR TEMPERATURE IN THE PREP COOLER.
- 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)
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06/11/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST STRIP WAS PURCHASED FOR ESTABLISHMENT. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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01/08/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Comment:
- HOT WATER FAUCET REACHES 100F INSIDE EMPLOYEE RESTROOM,MEN'S BATHROOM, AND WOMEN'S BATHROOM. HOT WATER WAS SUPPLIED BY TURNING UP THE HOT WATER VALVE LOCATED IN THE CEILING OF THE ESTABLISHMENT. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Sanitizing Solutions, Testing
- Comment:
- NO QUAT TEST STRIPS AVAILABLE. PROVIDE IMMEDIATELY. PIC WILL FAX A RECEIPT OF PURCHASE TO WCHD AT 734-727-7165 AND BRING ATTENTION TO WILMA JACKSON.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Light Bulbs, Protective Shield
- Comment:
- A LIGHT COVER WAS PLACED OVER LIGHT BULB IN PREP AREA. CORRECTED.
- 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
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12/23/2013 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED NO HOT WATER INSIDE ALL THE BATHROOMS WHICH INCLUDE THE EMPLOYEE,AND MEN'S AND WOMEN'S BATHROOM. WATER TEMPERATURES WERE BETWEEN 56F- 60F. HAND WASH SINK NEEDS HOT WATER AT A TEMPERATURE OF 100F. WASH HANDS WHEN YOU LEAVE BATHROOM AND THEN WASH HANDS IN BAR AREA. CORRECT VIOLATION BY MONDAY, 12/23/13 ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO QUAT SANITIZING TEST KIT FOR SANITIZING SOLUTION . A TEST KIT MUST BE PROVIDED TO TEST SANITIZING SOLUTION CONCENTRATION IN MG/L. PROVIDE TEST KIT. WILL VERIFY CORRECTION WITHIN 10 DAYS., ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED ICE SCOOP ON TOP OF ICE MACHINE. DURING PAUSES IN PREPARATION UTENSILS SHALL BE STORED IN A CLEAN PROTECTED CONTAINER. PERSON-IN CHARGE(PIC) PLACED ICE SCOOP IN A CLEAN PITCHER DURING INSPECTION. CORRECTED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED LIGHTING IN PREP AREA WITHOUT PROTECTIVE COVERING. LIGHTS SHALL HAVE PROTECTIVE COVER IN FOOD PREP AREA. PROVIDE COVER FOR LIGHT. WILL VERIFY CORRECTION AT NEXT INSPECTION.,
- 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
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12/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Kickstand Bar And Grill, 30747 Eureka Rd, Romulus, MI 48174 »