- Critical: Demonstration
- Comment:
- CORRECTED BY SHOWING KNOWLEDGE.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Hand Drying Provision
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED BY PROVIDING SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. FOOD AT 41F OR BELOW IN 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: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. OBSERVED FOODS DATE MARKED WITH STICKERS.
- 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: Separation
- Comment:
- CORRECTED BY STORING CHEMICALS BELOW AND AWAY FROM SINKS.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED. HANDWASH SINK ACCESSIBLE.
- 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)
- Handwashing Signage
- Comment:
- CORRECTED BY POSTING SIGNS.
- 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
- Comment:
- CORRECTED BY USING DIPPER WELL.
- 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
|
05/22/2014 | Follow-up |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- COMPLIANCE AND FOOD SAFETY KNOWLEDGE WERE NOT DEMONSTRATED. EMPLOYEES DID NOT KNOW COLD HOLDING TEMPERATURE. ENSURE COMPLIANCE AND KNOWLEDGE.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- PAPER TOWEL DISPENSER BROKEN AND NOT PROVIDING PAPER TOWEL AT THE COFFEE BEANERY HANDWASH SINK BY ICE BIN AND THE HANDWASH SINK IN THE KITCHEN. NO PAPER TOWEL OBSERVED AT EITHER HANDWASH SINK IN THE BAR. PROVIDE PAPER TOWEL AT HANDWASH SINKS AT ALL TIMES.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED THE FOLLOWING HANDWASH SINKS WITHOUT SOAP: - THE 2 IN THE COFFEE BEANERY - THE 2 AT THE BAR PROVIDE SOAP AT HANDWASH SINKS AT ALL TIMES.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- KITCHEN PREP COOLER TOP HAS FETA CHEESE 43.9F, ROAST BEEF 46F, TUNA SALAD 46F, HAM 44F, TURKEY 45F. REACH-IN OF SAME UNIT HAS DICED CHICKEN 48-50F, CHICKEN TENDERS 50, LETTUCE 51F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F AT ALL TIMES. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DID NOT OBSERVE AN FOODS DATE MARKED INCLUDING: CUT MELONS, OPENED HAM, OPENED FETA CHEESE, ETC. DATE MARK POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD UNDER REFRIGERATION OVER 24 HOURS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED A SPRAY BOTTLE OF GLASS CLEANER AND STAINLESS STEEL CLEANER SITTING AT PREP SINK. ALSO ANOTHER CHEMICAL SPRAY BOTTLE HANGING ABOVE SANITIZE SINK OF 3-COMPARTMENT SINK. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND CLEAN EQUIPMENT. DURING INSPECTION, THESE ITEMS WERE MOVED BELOW AND AWAY FROM THE SINKS.,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED BOXES STORED IN FRONT OF KITCHEN HANDWASH SINK. DO NOT STORE ITEMS IN FRONT OF HANDWASH SINK, MAKE EASILY ACCESSIBLE AT ALL TIMES.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- KITCHEN PREP COOLER LID HINGES ARE BROKEN SO THE LID DOES NOT STAY UP. ALSO THE WHOLE LID IS FALLING APART AND THE FOAM INSULATION IS FALLING OUT OF IT. REPAIR/REPLACE LID. DIPPERWELL HANDLE IS STRIPPED AND NOT WORKING. REPAIR TO WORK PROPERLY.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE BAR HAS 2 HANDWASH SINKS AND NEITHER HAVE A SIGN STATING " EMPLOYEES MUST WASH HANDS". PROVIDE A SIGN AT EACH HANDWASH SINK.,
- 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 To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- SPOONS USED TO STIR MILK IN COFFEE ARE RINSED AT HANDWASH SINK AND PLACED ON SURFACE. THE DIPPER WELL SHOULD BE USED FOR THIS PURPOSE. USE DIPPER WELL.,
- 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
|
05/07/2014 | Routine |
- Critical: Food Labels
- Comment:
- CORRECTED BY PROVIDING LABLING AND ALLERGENS FOR ALL ITEMS.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
|
07/01/2013 | Follow-up |
- Critical: Food Labels
- Items:
- Packaged food label(s)
- Problems:
- Do not include
- Corrections:
- Provide.
- Comment:
- FACILITY HAS SELF-GRAB ITEMS: THE MUFFINS AND OTHER PASTRIES DO NOT HAVE ANY LABELS
- General violation description:
- 3-602.11 - THE SANDWICHES, YOGURT PARFAITS, FRUIT ALL HAVE LABEL WITH COMMON NAME AND INGREDIENTS. PROVIDE PLAQUARD FOR PASTRIES AND PROVIDE MORE INFORMATION ON SANDWICHES, ETC. LABELS MUST HAVE: COMMON NAME OF FOOD, LIST OF INGREDIENTS IN DESCENDING ORDER BY WEIGHT, NAME AND PLACE OF MANUFACTURER, NAME OF FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN. CORRECT WITHIN 2 WEEKS.,
|
05/24/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- DELI COOLER IS AT 35F, TURKEY IN COOLER WAS 40F. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Responsibility of Person in Ch
- Comment:
- ALL EMPLOYEES ARE AWARE OF HEALTH POLICY. VIOLATION CORRECTED.
- 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.
|
05/29/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DELI DISPLAY COOLER ON COFFEE BEANERY SIDE HAS SANDWICHES AT 48F, HAM, TURKEY, ETC. YOGURTS WERE 44F, AIR TEMP COMING FROM UNIT WAS 44F-UNIT HAS AN OPEN FRONT. DISCARD SANDWICHES NOT MADE WITHIN THE LAST TWO HOURS. CORRCT IMMEDIATELY, REVISIT IN 10 DAYS. KEEP ALL PHF'S UNDER 41F AT ALL TIMES (KEEP LOGS CURRENT)
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EDUCATE ALL EMPLOYEES ON BIG 5 ILLNESSES, SYMPTOMS, REPORTING REQUIREMENTS, RESTRICTIONS, ETC. USE POSTER PROVIDED TO EDUCATE ALL EMPLOYEES ON HEALTH POLICY. CORRECT IMMEDIATELY, REVISIT IN 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE TEST STRIPS FOR SANITIZER AT 3 COMP SINK WITHIN 10 DAYS, TO ENSURE PROPER CONCENTRATION. TEST DAILY, RECHECK IN 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- KEEP HANDWASH SINK IN KITCHEN CLEAR AT ALL TIMES, BOXES WERE BLOCKING SINK, AS WELL AS A GARBAGE CAN, AND A BUCKET WAS IN THE SINK. KEEP CLEAR AT ALL TIMES FOR PROPER HANDWASHING. CORRECT 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)
|
04/27/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- bar(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Mold in drain under beer tap. 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light shield missing over 3 compartment sink. Replace shield or provide shatter-proof bulbs.
- 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
|
04/26/2011 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- HANDWASH SINK IS REPAIRED AT LEGENDS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Comment:
- THE LID FOR THE PREP TABLE IS ATTACHED, NOT STORED ON FLOOR.
- 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.
- Hand Cleanser, Availabilty
- Comment:
- SOAP IS AVAILABLE AT ALL SINKS.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- In-Use Utensils/Between-Storag
- Comment:
- DIPPER WELL IS ON AT COFFEE BEANERY SIDE, SANITIZER BUCKETS ARE ONLY USED FOR WIPING CLOTHS, NO KNIVES STORED IN BUCKETS TODAY.
- 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
- Comment:
- LIGHT SHIELD IS IN THE FIXTURE IN THE KITCHEN.
- 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
- Thawing
- Comment:
- NO FOODS FOUND THAWING IN STANDING WATER IN KITCHEN TODAY.
- 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
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS ARE STORED IN SANITIZER SOLUTION TODAY.
- 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
|
06/14/2010 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR HANDWASH SINK AT LEGENDS SIDE THAT HAS NO WORKING HANDLES.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR HANDWASH SINK AT LEGENDS SIDE THAT HAS NO WORKING HANDLES. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- kitchen prep table
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE LID FOR THE PREP TABLE HAS NO HINGES AND IS OFF AND ON THE FLOOR BLOKING THE HANDWASH SINK. REPAIR LID, DO NOT STORE ON FLOOR, DO NOT BLOCK HANDWASH SINK WITH LID.
- 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 components
- Locations:
- kitchen prep table
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE LID FOR THE PREP TABLE HAS NO HINGES AND IS OFF AND ON THE FLOOR BLOKING THE HANDWASH SINK. REPAIR LID, DO NOT STORE ON FLOOR, DO NOT BLOCK HANDWASH SINK WITH LID.,
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- NO SOAP FOR HANDWASHING AVAILABLE AT LEGENDS BAR. NO SOAP AT HANDWASH SINK IN KITCHEN. CORRECT IMMEDIATELY.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- NO SOAP FOR HANDWASHING AVAILABLE AT LEGENDS BAR. NO SOAP AT HANDWASH SINK IN KITCHEN. CORRECT IMMEDIATELY.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DIPPER WELL MUST REMAIN ON AT ALL TIMES. TWO LARGE KITCHEN KNIVES FOUND IN KITCHEN IN A BUCKET WITH A WIPING CLOTH. DO NOT STORE KNIVES IN THE SANITIZER BUCKETS AT ANY TIME.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DIPPER WELL MUST REMAIN ON AT ALL TIMES. TWO LARGE KITCHEN KNIVES FOUND IN KITCHEN IN A BUCKET WITH A WIPING CLOTH. DO NOT STORE KNIVES IN THE SANITIZER BUCKETS AT ANY TIME.,
- 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:
- REPLACE MISSING LIGHT SHIELD OVER THREE COMPARTMENT SINK.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE MISSING LIGHT SHIELD OVER THREE COMPARTMENT SINK.,
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is above 70 degrees f
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- A PACKAGE OF HAM WAS FOUND IN 90F WATER IN THE PREP SINK, FOLLOW PROPER THAWING PROCEDURES. PLACE HAM IN REFRIGERATION IMMEDIATELY.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is above 70 degrees f
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- A PACKAGE OF HAM WAS FOUND IN 90F WATER IN THE PREP SINK, FOLLOW PROPER THAWING PROCEDURES. PLACE HAM IN REFRIGERATION IMMEDIATELY.,
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS ON COFFEE BEAN SIDE WERE NOT IN A SANITIZER SOLUTION, MANY WERE ON THE COUNTER. KEEP IN A SANITIZER SOLUTION AT ALL TIMES.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS ON COFFEE BEAN SIDE WERE NOT IN A SANITIZER SOLUTION, MANY WERE ON THE COUNTER. KEEP IN A SANITIZER SOLUTION AT ALL TIMES.,
- 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
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04/29/2010 | Routine Inspection |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The soap container in the coffee beanery was broken. A temporary can was provided. Violation was corrected at the time of inspection.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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10/08/2009 | Routine Inspection |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO DOOR IN RAIL SANDWICH COOLER WAS AT 46F AND CREAM CHEESE WAS AT 52.1F. ABOUT 2 # OF INDIVIDUALLY PORTIONED CONTAINERS OF CREAM CHEESE WERE DISCARDED. THE TEMPERATURE OF THE UNIT WAS LOWERED AT THE TIME OF THE INSPECTION BY THE REPAIR PERSON AND AFTER 10 MINUTES THE COOLER WAS AT 41.7F AND THE VIOLATION WAS CORRECTED. 2. TWO MILK CARTONS WERE STORED ON THE COUNTER FOR ABOUT 45 MINUTES. THEY WERE AT 58F. BOTH WERE DISCARDED.
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO DOOR IN RAIL SANDWICH COOLER WAS AT 46F AND CREAM CHEESE WAS AT 52.1F. ABOUT 2 # OF INDIVIDUALLY PORTIONED CONTAINERS OF CREAM CHEESE WERE DISCARDED. THE TEMPERATURE OF THE UNIT WAS LOWERED AT THE TIME OF THE INSPECTION BY THE REPAIR PERSON AND AFTER 10 MINUTES THE COOLER WAS AT 41.7F AND THE VIOLATION WAS CORRECTED. 2. TWO MILK CARTONS WERE STORED ON THE COUNTER FOR ABOUT 45 MINUTES. THEY WERE AT 58F. BOTH WERE DISCARDED.
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO DOOR IN RAIL SANDWICH COOLER WAS AT 46F AND CREAM CHEESE WAS AT 52.1F. ABOUT 2 # OF INDIVIDUALLY PORTIONED CONTAINERS OF CREAM CHEESE WERE DISCARDED. THE TEMPERATURE OF THE UNIT WAS LOWERED AT THE TIME OF THE INSPECTION BY THE REPAIR PERSON AND AFTER 10 MINUTES THE COOLER WAS AT 41.7F AND THE VIOLATION WAS CORRECTED. 2. TWO MILK CARTONS WERE STORED ON THE COUNTER FOR ABOUT 45 MINUTES. THEY WERE AT 58F. BOTH WERE DISCARDED.
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO DOOR IN RAIL SANDWICH COOLER WAS AT 46F AND CREAM CHEESE WAS AT 52.1F. ABOUT 2 # OF INDIVIDUALLY PORTIONED CONTAINERS OF CREAM CHEESE WERE DISCARDED. THE TEMPERATURE OF THE UNIT WAS LOWERED AT THE TIME OF THE INSPECTION BY THE REPAIR PERSON AND AFTER 10 MINUTES THE COOLER WAS AT 41.7F AND THE VIOLATION WAS CORRECTED. 2. TWO MILK CARTONS WERE STORED ON THE COUNTER FOR ABOUT 45 MINUTES. THEY WERE AT 58F. BOTH WERE DISCARDED.
- 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)
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- THE ICE SCOOPS HANDLES WERE TOUCHING THE ICE. THEY WERE STORED PROPERLY(WITH THE HANDLE UPWARDS) AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- THE ICE SCOOPS HANDLES WERE TOUCHING THE ICE. THEY WERE STORED PROPERLY(WITH THE HANDLE UPWARDS) AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- THE ICE SCOOPS HANDLES WERE TOUCHING THE ICE. THEY WERE STORED PROPERLY(WITH THE HANDLE UPWARDS) AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- THE ICE SCOOPS HANDLES WERE TOUCHING THE ICE. THEY WERE STORED PROPERLY(WITH THE HANDLE UPWARDS) AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
|
04/02/2009 | Routine Inspection |
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT EACH HAND WASH STATION.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND WASH SIGN AT EACH HAND WASH STATION INDICATING EMPLOYEES TO WASH HANDS.
- 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.
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT EACH HAND WASH STATION.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND WASH SIGN AT EACH HAND WASH STATION INDICATING EMPLOYEES TO WASH HANDS.
- 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.
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10/29/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Legends Sports Bar/Coffee Beanery, Metro Airport #6, North Terminal 6-1, Romulus, MI 48174 »