- Critical: Consumption of Animal Foods th
- Comment:
- Corrected Observed menu has consumer advisory note on menus for items that are cooked to order.
- 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 When asked, Person in Charge exhibited knowledge of what symptoms to watch for and what foodborne illnesses need to be reported to their employer and to the Health Department.
- 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.
|
04/01/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection menu was missing consumer advisory for under cooked hamburgers and steak. Correct by providing correct consumer advisory. Consumer advisory can be done in one of two ways: 1. The menu is provided with the ask you server statement or 2. The menu items are identified with an asterisk linking it to a discloser statement that states the menu item can be cooked to order or could contain raw or under cooked ingredients and a reminder statement underneath is provided. A follow up will occur at the next routine inspection. If you have any questions about consumer advisory you can reach Stephanie Brown at the Wayne County Health Department phone: 734-727-5688 or e-mail sbrown@waynecounty.com ,
- 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
- Items:
- Person-in-charge
- Comment:
- The Person in charge must be knowledgeable of the "Big 5" foodborne illnesses or where the information can be found in case a situation arises where any employee is either exhibiting symptoms or have been diagnosed with one of the illnesses. Person in charge, at time of inspection, was interviewed and did not know the "Big 5" foodborne illnesses or where to find the information required by the food code. Employees must be trained to know that they are required to report if they have an illness diagnosed by a doctor due to: Norovirus, Hepatitis A Virus (HAV), Salmonella Typhi, Shigella or shiga toxin producing E-Coli. Properly train employees, especially those left in charge, to know to know these foodborne illnesses and the related symptoms that they need to be aware of.,
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A sign or poster must be placed near every handwash sink to remind employees to wash hands. Observed no handwash sign in the women's restroom. Provide a sign reminding 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.
|
03/20/2015 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Used common towel
- Corrections:
- Discontinue use.
- Comment:
- EMPLOYEE USED CLOTH TOWEL TO DRY HANDS. EMPLOYEES MUST USE PAPER TOWEL OR OTHER SANITARY HAND DRYING MEANS. CORRECTED AT TIME OF INSPECTION. PAPER TOWELS PROVIDED AND USED TO DRY HANDS.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO PAPER TOWEL PROVIDED AT HAND SINK IN THE KITCHEN. PAPER TOWEL OR OTHER SANITARY HAND DRYING MEANS MUST BE PROVIDED AT EACH HAND SINK. CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWEL AT THE HAND SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
09/11/2014 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- CORRECTED. THE FACILITY IS SANITIZING USING CHLORINE IN THE 2-COMPARTMENT SINK AFTER DISHES ARE WASHED IN THE DISH MACHINE. THE DISH MACHINE IS SCHEDULED FOR MAINTENANCE THIS WEEK. THE MAINTENANCE TECHNICIAN HAS RESCHEDULED THE VISIT TWO TIMES PRIOR TO THIS WEEK. CHLORINE TEST STRIPS PROVIDED. BAR GLASSES ARE WASHED-RINSED-SANITIZED AT THE BAR 3-COMPARTMENT SINK USING CHLORINE. FACILITY WILL CONTINUE TO USE CHLORINE TO SANITIZE WARES UNTIL THE DISH MACHINE IS HEAT SANITIZING AS REQUIRED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. ALL REQUIRED FOOD ITEMS HAVE BEEN DATE MARKED WITH THE DISCARD DATE. RISK CONTROL PLAN SUBMITTED.
- 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
|
04/21/2014 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- HOT WATER SANITIZING DISH MACHINE DOES NOT REACH ADEQUATE TEMPERATURE TO SANITIZE WARES AS MEASURED BY THERMO LABEL. THE TEMPERATURE GAUGE ON THE MACHINE INDICATES THAT THE SANITIZE RINSE WATER IS REACHING 155-165*F AFTER RUNNING THE MACHINE FOR SEVERAL CYCLES. A WATER TEMPERATURE OF 180*F IS NEEDED TO ENSURE THAT THE SURFACE TEMPERATURE OF THE WARES REACHES AT LEAST 160*F. REPAIR THE DISH MACHINE HEATER TO ENSURE THAT WARES ARE SANITIZED PROPERLY. USE THE 2-COMPARTMENT SINK TO SANITIZE ALL WARES IN SANITIZER SOLUTION AT 50-100 PPM CL AFTER THEY ARE WASHED IN THE DISH MACHINE. (KITCHEN DOES NOT HAVE A 3-COMPARTMENT SINK) UNTIL THE DISH MACHINE IS PROPERLY SANITIZING. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: 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:
- ZIP TOP BAGS CONTAINING DELI MEATS (TURKEY, HAM, CORNED BEEF) OBSERVED STORED IN THE SAME PAN AS ZIP TOP BAGS OF RAW GROUND BEEF PATTIES AND BULK RAW GROUND BEEF IN THE PREP COOLER AND THE WALK-IN-COOLER. RAW MEATS MUST BE STORED BELOW AND SEPARATED FROM READY-TO-EAT FOODS SUCH AS DELI MEATS. CORRECTED DURING INSPECTION BY SEPARATING THE RAW GROUND BEEF AND THE DELI MEATS INTO SEPARATE CONTAINERS.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- COOK OBSERVED CHOPPING LETTUCE WITH BARE HANDS. EMPLOYEES MUST USE MEANS TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. CORRECTED AT TIME OF INSPECTION. COOK WASHED HANDS AND PUT ON GLOVES TO HANDLE THE LETTUCE.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON PACKAGES OF THAWED DELI MEATS (TURKEY, HAM, CORNED BEEF), COOKED PEPPERS AND ONIONS, PORTIONED COLE SLAW, MACARONI AND CHEESE, AND BANANA PUDDING. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD IN THE REFRIGERATOR FOR MORE THAN 24 HOURS MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION/ THAWING/ OPENING. NOTED FOOD ITEMS LABELED WITH THE DISCARD DATES AT THE TIME OF INSPECTION. ONGOING COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- ITEMS SUCH AS BLEACH JUG, DISH SOAP CONTAINER, AND SCOURING PAD STORED IN HAND WASH SINK IN THE KITCHEN BLOCKING ACCESS FOR HAND WASHING. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR HAND WASHING AT ALL TIMES. CORRECTED AT TIME OF INSPECTION BY REMOVING ITEMS FROM THE HAND WASH SINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In prep sink
- Corrections:
- Wash hands in a handwashing sink only.
- Comment:
- EMPLOYEE WASHED HANDS AT THE 2-COMPARTMENT PREP SINK IN THE KITCHEN. EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINK. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH EMPLOYEES. HANDS WILL BE WASHED AT THE DESIGNATED HAND SINK.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. PAPER CUP USED AS SCOOP AND STORED IN THE SALSA IN THE KITCHEN PREP COOLER 2. BAR ICE SCOOP STORED WITH HANDLE CONTACTING THE ICE SCOOPS FOR FOOD MUST BE DURABLE, MUST HAVE HANDLES, AND MUST BE STORED TO PREVENT HAND CONTACT WITH THE FOOD.
- 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
- Prohibition
- Items:
- Jewelry watch(es)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- EMPLOYEE OBSERVED WEARING WRISTWATCH WHILE WORKING WITH EXPOSED FOOD. NO JEWELRY ON THE HANDS OR WRISTS (WITH THE EXCEPTION OF A PLAIN WEDDING BAND) MAY BE WORN WHILE PREPARING FOOD.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
|
04/01/2014 | Routine |
- 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 COOKED TACO MEAT AND COOKED PEPPERS AND ONIONS STORED IN THE PRE COOLER. DATE MARK THE TACO MEAT AND COOKED PEPPERS AND ONIONS. CORRECTED AT TIME OF INSPECTION BY DATE MARKING THE NOTED FOODS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- 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:
- PLASTIC PORTION CUPS OBSERVED USED AS SCOOPS AND STORED IN FOODS SUCH AS MARINARA SAUCE, SALSA AND SAUERKRAUT. CORRECTED AT TIME OF INSPECTION BY REMOVING THE PLASTIC PORTION CUPS. SPOONS WILL BE USED AS SCOOPS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
10/04/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Ice machine cleaned and sanitized. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
11/09/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Mold present inside of ice machine. Clean and sanitize interior of ice machine and hoses. , This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation is corrected.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- prep station cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting board on prep cooler is scored. Sand, flip over, or replace board. (Sanitize board after sanding or flipping over.)
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
|
10/25/2012 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- MENUS ARE CORRECTED. CONSUMER ADVISORY IS ADDED ON CENTER PAGE. VIOLATION CORRECTED.
- 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
|
05/21/2012 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Comment:
- CONSUMER ADVISORY IS NOT ON MENU YET, PIC STATED THAT THEY HAVE BEEN ORDERED (STICKERS). REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKING IS IN PLACE ON ALL RTE PHF'S. VIOLATION CORRECTED.
- 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
|
04/27/2012 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CONSUMER ADVISORY IS NEEDED ON MENUS, WITHIN 10 DAYS. "CERTAIN MENU ITEMS MAY BE SERVED RAW OR UNDERCOOKED, ASK YOUR SERVER ABOUT THESE ITEMS. CONSUMING RAW OR UNDERCOOKED MEATS MAY INCREASE THE POSSIBILITY OF CONTRACTING FOODBORNE ILLNESS" ADD TO LUNCH MENUS AND REGULAR MENUS. REVISIT IN 10 DAYS.,
- 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: Ready-to-Eat Food, Date Markin
- 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:
- DATE MARK ALL RTE PHF'S IN WIC THAT LAST LONGER THAN 24 HOURS. DATE MARK FOR 7 DAYS, OPENED HOT DOGS, DELI MEATS, TUNA SALAD, SOUPS, COLESLAW, ETC. DATE MARK TO AVOID BACTERIAL GROWTH WHICH COULD OCCUR IN FOODS HELD LONGER THAN 7 DAYS, CORRECT IMMEDIATELY, REVISIT IN 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
|
04/16/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/05/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Under 2-compartment sink
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Mold has accrued on drain pipe and in drain under 2 compartment sink. Clean regularly to avoid harborage conditions for drain flies.
- 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.
|
04/08/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- Rinse/sanitize/temperature of dishmachine reaching 160 F/180 F water temp as measured with irreversible temperature indicator. VIOLATION CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
11/10/2010 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- high temperature sanitizing dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- HOT TEMPERATURE SANITIZING DISH MACHINE FINAL RINSE NOT REACHING 160 F SURFACE TEMP/180 F WATER TEMP. MEASURED RINSE TEMP WITH IRREVERSIBLE TEMPERATURE INDICATOR & WATERPROOF THERMOMETER (WATER TEMP=155 F). , UNTIL MACHINE PROPERLY SANITIZES, ALL DISHES MUST BE MANUALLY SANITIZED USING 3-COMPARTMENT SINK., THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SOUP, CHILI, CHOPPED TOMATOES, 2 CONTAINERS OF COLESLAW ARE NOT DATE MARKED. MARK WITH EXPIRATION DATE (NOT MORE THAN 7 DAYS FROM DATE OF OPENING)., PHF datemarked during inspection. VIOLATION CORRECTED.
- 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
|
11/01/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- back room
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DIRTY RAGS ON THE FLOOR
- General violation description:
- 6-501.12 - BAGS OF DEPOSIT BOTTLES ON FLOOR. KEEP AREA TIDY.
|
05/05/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/05/2009 | Routine Inspection |
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