- Critical: Controlling Pests
- Comment:
- CORRECTED. THE PEST CONTROL OPERATOR HAS BEEN TO THE FACILITY TWICE AFTER THE COMPLAINT INVESTIGATION. MANY MORE GLUE TRAPS HAVE BEEN POSITIONED IN THE FACILITY AND UNDER THE BAR. NO MICE OBSERVED IN THE GLUE TRAPS TODAY. EMPLOYEES STATE THAT NO MICE HAVE BEEN OBSERVED IN THE DINING ROOM OR KITCHEN OVER THE PAST FEW WEEKS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Cleaning, Frequency and Restri
- Comment:
- CORRECTED. CLEANING OF FLOORS BENEATH COOK LINE EQUIPMENT IS DONE NIGHTLY. THE AREA OBSERVED CLEANER AT THAN AT THE COMPLAINT INVESTIGATION.
- 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.
|
07/29/2014 | Follow-up |
- Critical: Controlling Pests
- Comment:
- CORRECTED. THE GNAT POPULATION HAS BEEN GREATLY REDUCED. ERADICO PEST CONTROL SERVICES THE FACILITY. EMPLOYEES TREAT AREAS PRONE TO GNAT PRESENCE WITH "CLEAN FORCE MONOGRAM CONTACT BUG ELIMINATOR SPRAY." THE PESTICIDE IS CLEARLY LABELED AS SAFE FOR FOOD CONTACT SURFACES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL FOOD ITEMS IN THE RIGHT AND CENTER PREP COOLERS ON THE COOK LINE OBSERVED AT 41*F OR BELOW. BOTH COOLERS HAVE BEEN SERVICED.
- 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 DISH WASHING EMPLOYEE WASHING HANDS AT THE HAND WASH SINK AFTER HANDLING SOILED WARES BEFORE HANDLING CLEAN WARES.
- 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
|
06/30/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY GNATS/ DRAIN FLIES OBSERVED IN THE KITCHEN. THE PRESENCE OF PESTS MUST BE CONTROLLED. CONTACT THE PEST CONTROL OPERATOR. TREAT FACILITY FOR GNATS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED COOKED MUSHROOMS AND ONIONS PLACED INTO THE TOP RACK OF THE PREP COOLER AFTER COOKING WITHOUT FIRST COOLING. MUSHROOMS AT 75*F AND ONIONS AT 94*F. BOTH ITEMS WERE PREPARED WITHIN THE PAST 1 HOUR. OBSERVED COOKED CHICKEN BREASTS PLACED INTO THE LOWER PORTION OF THE PREP COOLER IN COVERED PAN AT 135*F AND A SECOND PAN AT 72*F. THE CHICKEN WAS COOKED WITHIN THE LAST 2 HOURS. FOODS MUST BE COOLED USING EFFECTIVE COOLING METHODS SUCH AS LEAVING UNCOVERED, SEPARATING INTO SMALLER PORTIONS, USING ICE BATHS OR ICE WANDS TO ENSURE THAT THE COOLING TIME REQUIREMENTS ARE MET. COOLING IS NOT TO BE CONDUCTED IN A PREP COOLER. COOL THE NOTED ITEMS NOW BEFORE RETURNING TO THE PREP COOLER. CORRECTED AT TIME OF INSPECTION. CHICKEN BREASTS LAID OUT ON SHEET TRAYS AND PLACED IN THE WALK-IN COOLER TO COOL. MUSHROOMS AND ONIONS PLACED INTO THE WALK-IN COOLER TO COOL.
- 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
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED AT THE DISH MACHINE. THE SANITIZER PUMP DOES NOT APPEAR TO BE HOLDING PRIME. 50-100 PPM CHLORINE MUST BE PROVIDED. SERVICE THE DISH MACHINE. USE THE 3-COMPARTMENT SINK TO SANITIZE WARES UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- -IN THE RIGHT PREP COOLER ON THE COOK LINE OBSERVED TUNA SALAD AT 50*F, BLEU CHEESE AT 49*F, FETA CHEESE AT 47*F. AMBIENT AIR TEMPERATURE IN THE COOLER AT 44*F. -IN THE CENTER PREP COOLER ON THE COOK LINE OBSERVED RAW HAMBURGER PATTIES AT 53*F. AMBIENT AIR TEMPERATURE IN THE COOLER AT 55*F WITH ICE ACCUMULATION NOTED ON THE CONDENSER/FAN. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR BELOW. MOVE THE NOTED ITEMS TO A COOLER THAT IS HOLDING PROPER TEMPERATURE. KEEP COLD 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:
- DISH WASHING EMPLOYEE DID NOT WASH HANDS BEFORE HANDLING CLEAN, SANITIZED WARES AFTER HANDLING SOILED WARES. EMPLOYEES MUST WASH HANDS AFTER CONTAMINATION OCCURS, WHEN SWITCHING TASKS, AND BEFORE HANDLING FOOD OR CLEAN WARES. 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly With exposed food
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- EMPLOYEE PERSONAL FOOD ITEMS OBSERVED STORED ABOVE AND AMONG FOOD FOR CUSTOMER CONSUMPTION IN THE DELFIELD 2-DOOR UPRIGHT COOLER. PROVIDE A DESIGNATED AREA FOR EMPLOYEE FOOD STORAGE THAT IS BELOW AND AWAY FROM CUSTOMER FOOD.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- PREP COOLERS ON THE COOK LINE NOT HOLDING PROPER TEMPERATURE RIGHT PREP COOLER: 44*F AIR TEMPERATURE CENTER PREP COOLER: 55*F AIR TEMPERATURE COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW AT ALL TIMES. AN AMBIENT AIR TEMPRATURE OF 38*F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS FREQUENTLY OPENED. REPAIR THE COOLERS.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AMBIENT AIR THERMOMETERS IN THE COOK LINE PREP COOLERS TO MONITOR THE AIR TEMPERATURE.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
06/19/2014 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- EMPLOYEE RINSED HANDS AT THE SPRAY ARM IN THE WARE WASHING AREA WITHOUT SOAP. EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINKS WITH WARM WATER AND SOAP BEFORE DRYING WITH PAPER TOWEL. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE AND EDUCATION OF THE EMPLOYEE. HANDS WERE WASHED PROPERLY.
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- -EMPLOYEE BEVERAGES STORED ON COOK LINE SHELVES ABOVE EXPOSED FOODS -EMPLOYEE PERSONAL FOOD ITEMS STORED IN THE PREP COOLER ABOVE AND AMONG CUSTOMER FOOD STORE EMPLOYEE FOOD AND BEVERAGES IN A DESIGNATED AREA THAT IS BELOW AND AWAY FROM CUSTOMER FOOD.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF CUPS, SINGLE USE UTENSILS STORED ON THE FLOOR IN THE LOWER LEVEL STORAGE AREA. MOVE UP OFF THE FLOOR BY AT LEAST 6 INCHES.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- , ONE HOOD VENTILATION FILTER IS MISSING. 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.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LEAK OBSERVED FROM THE HOT WATER SUPPLY LINE AT THE HAND WASH SINK ON THE COOK LINE. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/09/2013 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. STICKERS WITH THE CONSUMER ADVISORY STATEMENT HAVE BEEN ORDERED AND WILL BE AFFIXED TO THE BREAKFAST MENUS TO WARN CONSUMERS OF THE RISKS ASSOCIATED WITH EATING UNDERCOOKED EGGS.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Responsibility of Permit Holde
- Comment:
- CORRECTED. EMPLOYEES HAVE BEEN VERBALLY INFORMED OF THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE.
- 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: Using a Handwashing Sink
- Comment:
- CORRECTED. ALL HAND WASH SINKS ARE ACCESSIBLE FOR HAND WASHING AND ARE NOT BEING USED FOR OTHER PURPOSES 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)
|
07/02/2013 | Follow-up |
- Critical: Capacity
- Comment:
- CORRECTED. THE HOT WATER HEATER HAS BEEN REPLACED. BRADFORD WHITE/ 100 G/ 199,999 BTU/ 193.9 GPH HOT WATER IS PROVIDED TO ALL FIXTURES IN THE ESTABLISHMENT.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Capacity
- Comment:
- CORRECTED. THE HOT WATER HEATER HAS BEEN REPLACED. BRADFORD WHITE/ 100 G/ 199,999 BTU/ 193.9 GPH HOT WATER IS PROVIDED TO ALL FIXTURES IN THE ESTABLISHMENT.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CONSUMER ADVISORY STATEMENT PROVIDED ON THE BREAKFAST MENUS. EGGS ARE OFFERED COOKED TO ORDER IN THE "ERMA'S ORIGINAL BREAKFAST." PROVIDE THE REQUIRED CONSUMER ADVISORY STATEMENT TO WARN CONSUMERS OF THE RISKS ASSOCIATED WITH CONSUMING RAW OR UNDER COOKED EGGS. CORRECT BY 6/23/13. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CONSUMER ADVISORY STATEMENT PROVIDED ON THE BREAKFAST MENUS. EGGS ARE OFFERED COOKED TO ORDER IN THE "ERMA'S ORIGINAL BREAKFAST." PROVIDE THE REQUIRED CONSUMER ADVISORY STATEMENT TO WARN CONSUMERS OF THE RISKS ASSOCIATED WITH CONSUMING RAW OR UNDER COOKED EGGS. CORRECT BY 6/23/13. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- 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 BEEF STEAKS IN MARINADE AND RAW EGG BATTER FOR FRENCH TOAST OBSERVED STORED ON THE SHELF ABOVE GREEN PEPPERS AND COOKED CHICKEN BREASTS IN THE COOK LINE PREP COOLER. CORRECTED DURING INSPECTION BY REARRANGING THE ITEMS TO PREVENT CROSS-CONTAMINATION. THE RAW BEEF AND EGGS WERE PLACED ON THE LOWER SHELF BELOW THE GREEN PEPPERS AND COOKED CHICKEN.
- 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: 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 BEEF STEAKS IN MARINADE AND RAW EGG BATTER FOR FRENCH TOAST OBSERVED STORED ON THE SHELF ABOVE GREEN PEPPERS AND COOKED CHICKEN BREASTS IN THE COOK LINE PREP COOLER. CORRECTED DURING INSPECTION BY REARRANGING THE ITEMS TO PREVENT CROSS-CONTAMINATION. THE RAW BEEF AND EGGS WERE PLACED ON THE LOWER SHELF BELOW THE GREEN PEPPERS AND COOKED CHICKEN.
- 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: 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:
- 3 OF 3 EMPLOYEES INTERVIEWED AT TIME OF INSPECTION STATE THAT THEY HAVE NOT BEEN INFORMED OF THE 5 BIG ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. TRAIN STAFF ON ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED INFORMATION. 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: 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:
- 3 OF 3 EMPLOYEES INTERVIEWED AT TIME OF INSPECTION STATE THAT THEY HAVE NOT BEEN INFORMED OF THE 5 BIG ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. TRAIN STAFF ON ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED INFORMATION. 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- COOK LINE HAND WASH SINK IS COVERED WITH A (REMOVABLE) STAINLESS STEEL PANEL. HAND WASH SINK AT THE BAR IS BLOCKED BY A PAN AND IS USED FOR DUMP SINK. (THERE ARE 2 OTHER SINKS AT THE BAR THAT MAY BE USED FOR HAND WASHING BUT MUST BE SUPPLIED WITH SOAP AND PAPER TOWEL.) REMOVE ITEMS FROM HAND WASH SINKS TO ENSURE ACCESS FOR HAND WASHING AT ALL TIMES. 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- COOK LINE HAND WASH SINK IS COVERED WITH A (REMOVABLE) STAINLESS STEEL PANEL. HAND WASH SINK AT THE BAR IS BLOCKED BY A PAN AND IS USED FOR DUMP SINK. (THERE ARE 2 OTHER SINKS AT THE BAR THAT MAY BE USED FOR HAND WASHING BUT MUST BE SUPPLIED WITH SOAP AND PAPER TOWEL.) REMOVE ITEMS FROM HAND WASH SINKS TO ENSURE ACCESS FOR HAND WASHING AT ALL TIMES. 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)
- 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:
- EMPLOYEE DID NOT WASH HANDS BEFORE HANDLING CLEAN, SANITIZED WARES AFTER LOADING SOILED WARES INTO THE DISH MACHINE. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE MANAGER HAND EMPLOYEE. EMPLOYEE WASHED HANDS AS REQUIRED.
- 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
- 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:
- EMPLOYEE DID NOT WASH HANDS BEFORE HANDLING CLEAN, SANITIZED WARES AFTER LOADING SOILED WARES INTO THE DISH MACHINE. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE MANAGER HAND EMPLOYEE. EMPLOYEE WASHED HANDS AS REQUIRED.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- -UTENSILS STORED IN DIPPER WELL WHILE THE WATER FLOW IS OFF KEEP THE DIPPER WELL WATER FLOW ON WHEN UTENSILS ARE STORED IN THE DIPPER WELL. -SOUP SPOONS STORED WITH MOUTH PORTIONS UPWARDS. POSITION SPOONS TO PREVENT HAND-CONTACT WITH THE MOUTH PORTIONS.
- 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-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- -UTENSILS STORED IN DIPPER WELL WHILE THE WATER FLOW IS OFF KEEP THE DIPPER WELL WATER FLOW ON WHEN UTENSILS ARE STORED IN THE DIPPER WELL. -SOUP SPOONS STORED WITH MOUTH PORTIONS UPWARDS. POSITION SPOONS TO PREVENT HAND-CONTACT WITH THE MOUTH PORTIONS.
- 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:
- LIGHT SHIELDS MISSING IN THE WALK-IN FREEZER AND THE LOWER LEVEL DRY STORAGE AREA.
- 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:
- LIGHT SHIELDS MISSING IN THE WALK-IN FREEZER AND THE LOWER LEVEL DRY STORAGE AREA.
- 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
|
06/13/2013 | Follow-up |
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED. THE CAP OF THE ATMOSPHERIC VACUUM BREAKER AT THE SPRAY ARM SINK HAS BEEN REPLACED AND IS IN GOOD REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/17/2012 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS AT THE COOK LINE HAND WASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE CAP OF THE ATMOSPHERIC VACUUM BREAKER AT THE SPRAY ARM SINK IS MISSING. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. REPLACE THE MISSING BACK FLOW PREVENTER CAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- 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:
- EMPLOYEE DID NOT WASH HANDS AFTER HANDLING SOILED WARES AT THE DISH MACHINE BEFORE HANDLING THE CLEAN, SANITIZED WARES. EMPLOYEES MUST WASH HANDS BETWEEN HANDLING SOILED WARES AND CLEAN WARES AND AFTER ANY CONTAMINATION OCCURS. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE AND EMPLOYEE. EMPLOYEE WASHED HANDS AT THE HAND WASH SINK BETWEEN HANDLING SOILED AND CLEAN WARES AS REQUIRED.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- REPLACE THE MISSING SHIELD FOR THE WALK-IN FREEZER LIGHT.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
12/05/2012 | Routine |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPAIR FLOOR INTO WALK IN COOLER, STEEL ON RAMP IS CRACKED AND UNSTEADY. REPLACE TO BE SMOOTH, DURABLE AND EASILY CLEANABLE WITHIN 6 MONTHS.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- 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 IN WALK IN FREEZER AND DRY STORAGE AREA, REPLACE CRACKED LIGHT SHIELD BY DISH AREA, REPLACE WITHIN 6 MONTHS, BY NEXT ROUTINE 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
|
06/05/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTED AT TIME OF INSPECTION - VALVE REMOVED. , THERE IS A SHUT-OFF VALVE INSTALLED DOWNSTREAM OF THE A.V.B BACKFLOW DEVICE AT THE MOP SINK. REMOVE THE SHUT-OFF VALVE OR PROVIDE A HOSE BIB VACUUM BREAKER DOWNSTREAM OF THE VALVE.
- 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
- Food Preparation
- Comment:
- UNCOVERED COFFEE / FILTERS AND CLEAN COFFEE CUPS ARE EXPOSED TO SPLASH FROM THE HAND SINK ADJACENT TO THE THE COFFEE MAKER. PROVIDE A SPLASH GUARD ON THE RIGHT SIDE OF THE HAND SINK.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Good Repair and Proper Adjustm
- Comment:
- THE COOLING UNIT WITHIN THE WALK-IN FREEZER IS FROZEN AND DRIPPING CONDENSATE ON TO THE STORAGE RACKS AND FLOOR. REPAIR / REPLACE THE UNIT. THE COVER IS MISSING OFF THE A.V.B. BACKFLOW DEVICE AT THE GARBAGE DISPOSAL. REPLACE COVER.
- 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
- Comment:
- HAND WASH STATIONS ARE MISSING HAND WASH REMINDER SIGNS. PROVIDE REMINDER SIGNAGE, SOAP, PAPER TOWEL AND WASTE RECEPTACLES AT ALL HAND WASH STATIONS.
- 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.
- Light Bulbs, Protective Shield
- Comment:
- LIGHT FIXTURE IN KITCHEN IS MISSING ITS PROTECTIVE COVER. REPLACE THE PROTECTIVE SHIELD
- 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
- Using a Handwashing Sink
- Comment:
- OBSERVED HAND WASH STATIONS BLOCKED WITH UTENSILS AND OTHER ITEMS. HAND WASH STATIONS MUST BE MAINTAINED CLEAN AND UTILIZED ONLY 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)
- Using Dressing Rooms and Locke
- Comment:
- JACKETS, CLOTHING AND SOILED APRONS OBSERVED STORED OVER AND ON TOP OF FOOD AND CLEAN UTENSILS IN BOTH THE KITCHEN AND BAR AREA. STORE ALL PERSONAL AND SOILED ITEMS IN A DESIGNATED AREA.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
|
11/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/25/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/17/2010 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Single-service/use items
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED SPRAY BOTTLES OF CLEANER HANGING ON RACK HOLDING SINGLE-SERVICE ITEMS, COFFEE FILTERS. CHEMICALS MUST BE STORED BELOW/AWAY FROM FOOD AND EQUIPMENT. CORRECTED AT TIME OF INSPECTION BY RELOCATING SPRAY BOTTLES TO AN APPROPRIATE AREA.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- 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
|
05/18/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- 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 GROUND BEEF STORED OVER LETTUCE IN WALK-IN COOLER. RAW ANIMAL FOODS MUST BE STORED BELOW READY-TO-EAT FOODS. CORRECTED AT TIME OF INSPECTION BY MVING LETTUCE TO ANOTHER SHELF.
- 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
- HVAC System Vents
- Items:
- HVAC system
- Problems:
- Not constructed, designed, installed according to law
- Comment:
- HOOD ABOVE STOVE/GRILL IS MISSING A FILTER. REPLACE MISSING FILTER.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED KNIVES STORED IN SANI WATER. KNIVES MAY BE STORED ON A CLEAN, FOOD PREP SURFACE OR UNDER RUNNING WATER OR IN WATER THAT IS AT LEAST 135F.
- 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
|
11/23/2009 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE DISHMACHINE DOES NOT DISPENSE ADEQUATE SANITIZER. REPAIR THE MACHINE ( SERVICE WAS CALLED DURING INSPECTION). IF NECESSARY MANUALLY SANITIZE ITEMS CLEANED IN MACHINE UNTIL REPAIRS ARE COMPLETED.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline cooler drawers
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE COOLER DRAWERS UNDER THE GRILL ARE NOT HOLDING COLD FOOD AT 41 DEGREES F. OR LESS. THE DRAWER TEMPERATURE READOUT = 52 DEGREES, RAW BURGER = 49 & 47 DEGREES, RAW CHICKEN = 41 DEGREES, MARINATED CHICKEN = 53 DEGREES. REPAIR THE DRAWER COOLERS, OR USE TIME AS A CONTROL. TIME AS A CONTROL REQUIRES A WRITTEN SOP.,
- 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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- REMOVE DEBRI FROM UNDER RACKS IN DOWNSTAIRS STORAGE AREAS.
- 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.
|
05/06/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Max & Ermas (#12), Metro Airport-Mcnamara-A, Gate A30, Romulus, MI 48242 »