- Critical: Equipment, Food-Contact Surfac
- Comment:
- The beverage nozzles are cleaned daily/ Clean today.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: System Maintained in Good Repa
- Comment:
- The drain from the bar three compartment sink has been repaired. Corrected.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Nonfood-Contact Surfaces
- Comment:
- The shelves have been replaced in the walk in cooler, the interior of the 1 door cooler has been cleaned and a new cooler is in place on the cookline.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/01/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The beverage nozzles are soiled today. Clean regularly, recheck in 10 days.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- The drain in the bar from the three compartment sink is not lined up over the bar and spills onto the floor. Repair within 10 days.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The interior of the 2 door cooler at the end of the cookline is soiled, clean regularly. The shelves in the walk- in cooler are soiled today, clean regularly to avoid soil accumulations. Recheck next inspection.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/24/2015 | Routine |
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- AT LE, AS LEAST 10 LIQUOR BOTTLES AT BAR OBSERVED WITH DEAD GNATS OR FLIES IN THE LIQUOR. NO LIVE FLIES OR GNATS OBSERVED IN FACILITY AT TIME OF INSPECTION. FOOD MUST BE UNADULTERATED AND FREE FROM CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY DUMPING THE CONTENTS OF ALL BOTTLES CONTAINING FLIES/DISCARDING BOTTLES. PAPER CONE CUPS PLACED ON THE TOPS OF ALL BOTTLES TO PREVENT FUTURE ENTRY OF PESTS.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- INTERIOR SHELVES OF THE WHITE UPRIGHT FREEZER AND EXTERIOR OF FOOD CONTAINERS IN THE FREEZER OBSERVED WITH A HEAVY ACCUMULATION OF ICE/FROST. DEFROST FREEZER AT A FREQUENCY TO PREVENT EXCESSIVE ACCUMULATION OF ICE/FROST.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER PROVIDED AT THE LEFT FAUCET AT THE 3-COMPARTMENT SINK. REPAIR TO PROVIDE HOT WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/21/2014 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics cleaner, Working containers-toxics degreaser
- Problems:
- Not labeled as to content, Not labeled as to content
- Corrections:
- Label all containers as to content., Label all containers as to content.
- Comment:
- 3 CHEMICAL SPRAY BOTTLES CONTAINING PURPLE LIQUID OBSERVED WITHOUT LABELS. CORRECTED AT TIME OF INSPECTION BY LABELING THE CHEMICAL SPRAY BOTTLES AS CLEANER WITH PERMANENT MARKER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- 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 SINGLE-USE PORTION CUPS USED AS SCOOPS AND STORED IN THE COCKTAIL SAUCE AND STRAWBERRIES IN THE GLASS-FRONT COOLER. PROVIDE DURABLE SCOOPS WITH HANDLES AND STORE 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE LIGHT BULBS IN THE WALK-IN COOLER AND WALK-IN FREEZER ARE NOT SHIELDED.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING LEAK OBSERVED IN THE HALLWAY NEAR THE WALK-IN COOLER AND WALK-IN FREEZER. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/25/2014 | 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 PASTAS, RICE, BAKED POTATOES. DATE MARKINGS ON THE MASHED POTATOES, ROAST BEEF, VEGETABLE MEDLEY, SLICED HAM, AND CANNED BEETS ARE ILLEGIBLE. DATE MARKINGS MUST BE PROVIDED FOR ALL READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS. THE DATE MARKINGS MUST BE CLEAR IN ORDER TO ENSURE THAT FOODS ARE NOT HELD FOR MORE THAN 7 DAYS AFTER PREPARATION. CORRECTED AT TIME OF INSPECTION BY DATE MARKING THE REQUIRED FOODS AND RE-WRITING ILLEGIBLE DATE MARKINGS.
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- AN ACCUMULATION OF GREASE/DUST OBSERVED ON THE VENTILATION HOOD AT THE COOK LINE.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- OBSERVED BLACK DEBRIS ON SEVERAL OF THE SODA AND JUICE DISPENSING NOZZLES.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- NO LIGHT BULB SHIELDS OBSERVED ON THE 2 LIGHT FIXTURES IN THE DRY STORAGE ROOM AND THE LIGHT FIXTURE OUTSIDE OF THE WALK-IN FREEZER.
- 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
|
10/29/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s) plates
- Locations:
- Cookline
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED FOOD SPILLAGE LEFT ON PLATES STORED ON SHELF UNDER COOK LINE CUTTING COUNTER. CORRECTED BY CLEANING.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels, Sanitary hand drying provisions, Sanitary hand drying provisions
- Locations:
- bar Hand wash sink(s), bar(s) men's restroom
- Problems:
- Not provided, Not provided At hand sink, Broken
- Corrections:
- Provide adequate sanitary hand drying aids/devices., provide, Repair/replace.
- Comment:
- CORRECTED BY PROVIDING PAPER TOWELS.
- 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 at handsink bar, Soap
- Locations:
- bar Hand wash sink(s), bar(s)
- Problems:
- Not provided, Not provided At hand sink
- Corrections:
- Provide adequate supply of soap at all hand sinks., provide
- 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)
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- Cookline
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- PLATES STORED UNDER COOK LINE CUTTING COUNTER RECEIVING FOOD SPILLAGE DURING PREP. THE PLATES DO NOT FIT ENTIRELY UNDER THE COUNTER AND EDGES AREA EXPOSED AND OBSERVED TO BE CONTAMINATED BY FOOD DEBRIS. MOVE PLATES AWAY FROM THIS PREP AREA, OR COVER/OTHERWISE PROTECT SUITABLY.
- 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
|
10/30/2012 | Routine |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY INSTALLING PVC PIPE ON ICE MACHINE AND PROVIDING AIR GAP. ICE BIN IN BAR AIR GAPPED AND DRAIN BOWL ADDED TO DRAIN PIPE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING ALL PHF RTE HELD 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: Ready-to-Eat Food, Disposition
- Comment:
- CORRECTED. DID NOT OBSERVE ANY FOODS HELD BEYOND USE BY DATE. ITEMS CHECKED AT END OF SHIFT AND EMPLOYEE SIGNS OFF THAT ITEMS CHECKED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS IN ALL COOLERS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY REPAIRING HOT WATER HANDLE ON MENS RESTROOM HANDSINK, 2-COMPARTMENT SINK DRAIN BOWL FUNCTIONING PROPERLY, BEVERAGE AIR COOLER CONDENSER HOSE REPAIRED AND RAG REMOVED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/26/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- ICE MACHINE HAS DRAIN HOSE LAYING ON FLOOR AND PARALLEL TO DRAIN BOWL. ICE BIN IN BAR HAS PVC PIPE GOING INTO DRAIN BOWL. PROVIDE AT LEAST A 1 INCH AIR GAP FOR BOTH OF THESE DRAIN LINES.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- hotel restaurant reach-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED MANY ITEMS WITHOUT ANY DATE MARKING: WALK-IN COOLER: SLICED HAM AND TURKEY, OPENED FETA CHEESE. BEVERAGE AIR COOLER ON END OF COOKLINE BY DISH MACHINE: SLICED TURKEY, FETA CHEESE, DICED TOMATOES. BEVERAGE AIR COOLER AT OTHER END OF COOKLINE: MASHED POTATOES, ROAST, SAUCES, COOKED CHICKEN. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER 24 HOURS IN REFRIGERATION MUST BE DATE MARKED NOT TO EXCEED 6 DAYS FROM OPENING / MAKING. REFER TO HANDOUT. REPEAT - SUBMIT RISK CONTROL PLAN. ,
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- OBSERVED MANY FOOD ITEMS HELD PAST THE USE BY DATE. BEVERAGE AIR COOLER ON END OF COOKLINE BY DISH MACHINE: SLICED HAM DATED 4/6 BEVERAGE AIR COOLER AT OTHER END OF COOKLINE: MEATLOAF 4/6, SAUCES 4/5. 2-DOOR BEVERAGE AIR COOLER: PIZZA SAUCE 3/30, HASBROWNS 4/6 ENSURE POTENTIALLY HAZARDOUS READY TO EAT FOODS ARE DISCARDED BY THE 6TH DAY OF OPENING / MAKING. DISCARD ALL OF THESE ITEMS. ,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- 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:
- IN BEVERAGE AIR COOLER ON END OF COOKLINE, OBSERVED PAN OF RAW BURGER PATTIES STORED WITH MASHED POTATOES AND MEATLOAF AND OVER ROAST AND OTHER READY TO EAT FOODS. IN WALK-IN COOLER, OBSERVED TRAY OF RAW EGGS ABOVE BUTTER AND APPLES. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. REFER TO HANDOUT.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- men's restroom
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- MENS EMPLOYEE RESTROOM HOT WATER TURNED OFF AT PIPE DUE TO HANDLE ON FAUCET NOT WORKING PROPERLY. REPAIR HANDLE SO THAT HOT WATER CAN BE TURNED ON AND OFF. DRAIN BOWL OF 2-COMPARTMENT SINK NOT DRAINING PROPERLY AND HAS ACCUMULATION OF STANDING WATER. REPAIR TO DRAIN PROPERLY. OBSERVED WATER DRIPPING IN BEVERAGE AIR COOLER CLOSER TO DISH MACHINE AREA AND A SOILED RAG WRAPPED AROUND DRAIN HOSE OF CONDENSER. REMOVE RAG AND REPAIR SO THAT WATER DRAINS PROPERLY THROUGH HOSE. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FOLLOWING AREAS SOILED: OUTSIDES AND TOP OF FRIGIDAIR FREEZER (GREASE AND DIRT), INSIDE AND OUTSIDE OF BEVERAGE AIR COOLER ACROSS FROM FREEZER, SHELVES AND TRAYS IN WALK-IN COOLER SOILED, DRAIN BOWL OF 2-COMPARTMENT SINK HAS EXTREME BUILD-UP OF MOLD/SLIME, DRAWERS FOR UTENSILS AT COOKLINE, MENS EMPLOYEE RESTROOM TOILET. CLEAN ALL AREAS AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s) shelving
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- OBSERVED ALUMINUM FOIL ON ALL SHELVES IN BEVERAGE AIR COOLER AND RUSTY SHELVES. CARDBOARD IN BOTTOM OF FREEZER. DO NOT USE FOIL OR CARDBOARD - SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. REPAIR/REPLACE SHELVES.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- SEALS ON BOTH BEVERAGE AIR COOLERS ARE BROKEN. REPAIR/REPLACE.
- 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 at handsink bar
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- PROVIDE SOAP AT HANDSINK BY JUICE DISPENSER.
- 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 Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- PROVIDE PAPERE TOWEL IN BOTH EMPLOYEE RESTROOMS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SIGN STATING "EMPLOYEES MUST WASH HANDS" AT BAR HANDSINK.
- 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
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE SHEILD ON LIGHTS IN STORAGE ROOM WHERE EXTRA SUPPLIES STORED.
- 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
- Lighting, Intensity
- Items:
- Lighting intensity
- Comment:
- KITCHEN HAS MANY LIGHTS THAT ARE NOT WORKING AND SOME ARE BLINKING, ONLY ONE LIGHT WORKS IN DRY STORAGE AREA (CANNED ITEMS STORED HERE). PROVIDE ADEQUATE LIGHTING BY REPLACING LIGHT BULBS.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
04/16/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL PHF IN REACH-IN COOLERS AND WALK-IN COOLER ARE DATEMARKED. 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
|
09/16/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- hotel restaurant Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food residue on can opener blade. Clean and sanitize this food contact surface after each use., Food contact surfaces cleaned and sanitized during inspection. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- hotel restaurant reach-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially Hazardous Foods (PHFs) in reach in coolers at prep line are not date marked: 2 pans of cooked chicken, gravy, cooked baked potatoes, Marinara sauce, meatloaf. Cooked roast, sliced ham & sliced turkey in walk-in cooler not date marked. Mark with expiration date of not more than 10 days from date of prep/opening., WCHD will return within 10 days to ensure this critical violation is 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
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink bar
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at bar hand sink. 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at bar hand sink. Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- hotel restaurant KITCHEN
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Broken reach-in freezer sitting in kitchen. Remove broken/unused equipment.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- hotel restaurant Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food residue on can opener blade. Clean and sanitize this food contact surface after each use., Food contact surfaces cleaned and sanitized during inspection. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- hotel restaurant reach-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially Hazardous Foods (PHFs) in reach in coolers at prep line are not date marked: 2 pans of cooked chicken, gravy, cooked baked potatoes, Marinara sauce, meatloaf. Cooked roast, sliced ham & sliced turkey in walk-in cooler not date marked. Mark with expiration date of not more than 10 days from date of prep/opening., WCHD will return within 10 days to ensure this critical violation is 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
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink bar
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at bar hand sink. 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towels at bar hand sink. Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- hotel restaurant KITCHEN
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Broken reach-in freezer sitting in kitchen. Remove broken/unused equipment.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
09/07/2011 | Routine Inspection |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Locations:
- Dry Storage room
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Chemical removed from premises. VIOLATION CORRECTED., PESTICIDE USED IN ESTABLISHMENT IS LABELED FOR RESIDENTIAL USE ONLY. ONLY PESTICIDES DESIGNATED FOR FOODSERVICE USE MAY BE USED.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- 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 (149 F). , Machine has been converted to chemical sanitizing
- General violation description:
- 4-703.11 - sanitizer level at ~75 ppm chlorine. DO NOT USE HIGH TEMPERATURE CYCLE IN MACHINE UNTIL REPAIRED AND INSPECTED BY WCHD. VIOLATION CORRECTED DURING INSPECTION.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- kitchen Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- BOTH VENT HOODS ARE EXCESSIVELY GREASY. CLEAN.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- FOOD/CRUMBS INSIDE ALL THREE (3) MICROWAVES (IN KITCHEN AND WAITRESS AREA). CLEAN AT LEAST ONCE EVERY 24 HOURS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink bar
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- PROVIDE SOAP AT BAR HAND SINK.
- 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 Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- PROVIDE PAPER TOWELS AT BAR 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
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Locations:
- Dry Storage room
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Chemical removed from premises. VIOLATION CORRECTED., PESTICIDE USED IN ESTABLISHMENT IS LABELED FOR RESIDENTIAL USE ONLY. ONLY PESTICIDES DESIGNATED FOR FOODSERVICE USE MAY BE USED.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- 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 (149 F). , Machine has been converted to chemical sanitizing
- General violation description:
- 4-703.11 - sanitizer level at ~75 ppm chlorine. DO NOT USE HIGH TEMPERATURE CYCLE IN MACHINE UNTIL REPAIRED AND INSPECTED BY WCHD. VIOLATION CORRECTED DURING INSPECTION.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- kitchen Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- BOTH VENT HOODS ARE EXCESSIVELY GREASY. CLEAN.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- FOOD/CRUMBS INSIDE ALL THREE (3) MICROWAVES (IN KITCHEN AND WAITRESS AREA). CLEAN AT LEAST ONCE EVERY 24 HOURS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink bar
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- PROVIDE SOAP AT BAR HAND SINK.
- 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 Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- PROVIDE PAPER TOWELS AT BAR 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
|
02/25/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Food contact surfaces have been 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
- Critical: Hot and cold holding
- Comment:
- WIC cooler holding foods below 41 F-cheese 40 F, Swedish meatballs 40 F. VIOLATION 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: Ready-to-Eat Food, Date Markin
- Comment:
- All PHF is datemarked. 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
- Critical: System Maintained in Good Repa
- Comment:
- Drain cleaned. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/22/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers, Food-contact surface(s) Equipment slicer
- Locations:
- kitchen Can opener blade slicer
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- SLICER BLADE CONTAINS FOOD RESIDUE. THIS FOOD CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EACH USE., CAN OPENER BLADE IS GREASY. THIS FOOD CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EACH USE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers, Food-contact surface(s) Equipment slicer
- Locations:
- kitchen Can opener blade slicer
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- SLICER BLADE CONTAINS FOOD RESIDUE. THIS FOOD CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EACH USE., CAN OPENER BLADE IS GREASY. THIS FOOD CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EACH USE.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment slicer, Food-contact surface(s) Equipment can openers
- Locations:
- slicer, kitchen Can opener blade
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- SLICER BLADE CONTAINS FOOD RESIDUE. THIS FOOD CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EACH USE., CAN OPENER BLADE IS GREASY. THIS FOOD CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EACH USE.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FOOD NOT BEING HELD TO INTERNAL TEMPERATURE OF 41 F OR LESS IN WALK-IN COOLER: CHICKEN AT 45 F, GROUND BEEF AT 43 F, CHEESES AT 44 F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT INTERNAL TEMPERATURE OF 41 F OR LESS.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FOOD NOT BEING HELD TO INTERNAL TEMPERATURE OF 41 F OR LESS IN WALK-IN COOLER: CHICKEN AT 45 F, GROUND BEEF AT 43 F, CHEESES AT 44 F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT INTERNAL TEMPERATURE OF 41 F OR LESS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- kitchen reach-in refrigerator(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- POTENTIALLY HAZARDOUS FOODS (PHF) ARE NOT DATE MARKED IN COOLERS ON EITHER SIDE OF PREP LINE: SLICED LUNCH MEAT, COOKED BEEF & CHICKEN, MASHED POTATOES. COOKED CHICKEN IN WALK-IN COOLER NOT DATE MARKED. ALL PHF MUST BE DATED WITH EXPIRATION DATE OF NO LATER THAN 7 DAYS FROM DATE OF OPENING/PREPARATION. THIS IS A REPEAT CRITICAL 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- kitchen reach-in refrigerator(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- POTENTIALLY HAZARDOUS FOODS (PHF) ARE NOT DATE MARKED IN COOLERS ON EITHER SIDE OF PREP LINE: SLICED LUNCH MEAT, COOKED BEEF & CHICKEN, MASHED POTATOES. COOKED CHICKEN IN WALK-IN COOLER NOT DATE MARKED. ALL PHF MUST BE DATED WITH EXPIRATION DATE OF NO LATER THAN 7 DAYS FROM DATE OF OPENING/PREPARATION. THIS IS A REPEAT CRITICAL 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: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- kitchen prep sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DIRTY WATER IS SITTING IN DRAIN CUP HANGING BELOW PREP SINK ACROSS FROM PIZZA OVEN. MOLD/SLIME IS GROWING ON/NEAR LIQUID AND A PUTRID STENCH FILLS THE ENTIRE KITCHEN. REPAIR, CLEAN, & MAINTAIN THIS DRAIN (AND ALL DRAINS).
- 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 drain line(s)
- Locations:
- kitchen prep sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DIRTY WATER IS SITTING IN DRAIN CUP HANGING BELOW PREP SINK ACROSS FROM PIZZA OVEN. MOLD/SLIME IS GROWING ON/NEAR LIQUID AND A PUTRID STENCH FILLS THE ENTIRE KITCHEN. REPAIR, CLEAN, & MAINTAIN THIS DRAIN (AND ALL DRAINS).,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- HANDOUT PROVIDED (NTL. REST. ASSOC.-CLEANING & SANITIZING)., INTERIOR OF REACH-IN COOLERS, ESPECIALLY SHELVES THEREIN, ARE ENCRUSTED WITH FOOD RESIDUE. REACH-IN COOLER TO RIGHT OF PREP LINE HAS LARGE AMOUNT OF GREEK DRESSING SPILLED ON SHELVES, DOOR, AND HANDLE OF COOLER AS WELL AS FLOOR BELOW. CLEAN REGULARLY., PREP LINE HOT HOLDING UNIT IS LITTERED WITH OLD, DRIED FOOD DEBRIS, INCLUDING LETTUCE, AND DIRTY WET RAGS. KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- walk-in cooler(s) floor, kitchen
- Problems:
- With accumulation of debris, Greasy
- Corrections:
- Keep clean., Keep clean.
- Comment:
- FLOOR OF WALK-IN COOLER CONTAINS FOOD DEBRIS AND OTHER LITTER. CONDENSER IN WALK-IN COOLER IS LEAKING ONTO PUDDLE OF GREASE, SPREADING GREASE ACROSS WALK-IN COOLER FLOOR. WALLS INSIDE WALK-IN COOLER AND FREEZER CONTAIN VARIOUS COLOURED MOLDS. KEEP CLEAN., FLOOR BEHIND COOK LINE IS CAKED WITH GREASE, PARTICULARLY FLOOR DRAIN NEAR WHERE FRYERS WERE FORMERLY LOCATED. KEEP THIS AREA CLEAN., ICE BUILDUP ON ALMOST ENTIRE WALK-IN FREEZER FLOOR. DEFROST FREEZER AND REPAIR LEAK IN COMPRESSOR.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- kitchen, walk-in cooler(s) floor
- Problems:
- Greasy, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- FLOOR OF WALK-IN COOLER CONTAINS FOOD DEBRIS AND OTHER LITTER. CONDENSER IN WALK-IN COOLER IS LEAKING ONTO PUDDLE OF GREASE, SPREADING GREASE ACROSS WALK-IN COOLER FLOOR. WALLS INSIDE WALK-IN COOLER AND FREEZER CONTAIN VARIOUS COLOURED MOLDS. KEEP CLEAN., FLOOR BEHIND COOK LINE IS CAKED WITH GREASE, PARTICULARLY FLOOR DRAIN NEAR WHERE FRYERS WERE FORMERLY LOCATED. KEEP THIS AREA CLEAN., ICE BUILDUP ON ALMOST ENTIRE WALK-IN FREEZER FLOOR. DEFROST FREEZER AND REPAIR LEAK IN COMPRESSOR.
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- WET, DIRTY, MOP IN GREASY MOP BUCKET IN KITCHEN. EMPTY BUCKET AND HAND DIRTY MOP BY HANDLE TO DRY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- COMPRESSOR OF WALK-IN COOLER IS LEAKING. COMPRESSOR OF WALK-IN FREEZER IS LEAKING. WALK-IN COOLER IS NOT HOLDING FOODS BELOW 41 F. REPAIR.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- NO PAPER TOWELS AT WAIT STATION HAND SINK
- General violation description:
- 6-301.12 - AUTOMATIC TOWEL DISPENSER IN DISH WASHING AREA NOT FUNCTIONING. PROVIDE.
|
08/05/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Food contact surfaces have been 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
|
03/03/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Can opener cleaned & sanitized. VIOLATION CORRECTED., SLICER BLADE HAS FOOD RESIDUE-NOT CORRECTED.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- All PHF is datemarked. 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
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Chlorine tested at approximately 50 ppm. VIOLATION CORRECTED.
- 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
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02/23/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Palms Cafe & Lounge (Best Western Hotel), 9191 Wickham, Romulus, MI 48174 »