- Critical: Packaged and Unpackaged Food -
- Comment:
- Food must be protected from cross contamination by storing raw animal products separate or below ready to eat items. Observed on the top of the prep cooler in the kitchen raw chicken and un-boiled eggs next to pans of beets, peppers and tuna salad. At time of inspection raw meat and eggs were moved and stored in a manner so they will not contaminate ready to eat items. This is a repeat violation a Risk Control Plan has been given.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Physical facilities must be cleaned as often as necessary to keep them clean. Observed the wall in the kitchen behind the steam table to have an accumulation of food and grease build up. The handwash sink in the kitchen has an accumulation of food debris around the handles of the faucet. The outside doors to the walk in cooler and walk in freezer should be kept clean. The walk in freezer floor has ice and food debris. Keep facilities clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Bulk items removed from their original packaging and placed into another container must be labeled to identify what they are. Observed several containers of bulk, dry storage items in repurposed containers without proper labels to identify ingredients. Label items when they are removed from original packaging.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Refrigerators must have a temperature measuring device to indicate the temperature. Observed the refrigerator in the server area does not have a conspicuous temperature measuring device to monitor the temperature. Provide a thermometer.
- 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)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by female employees must have a covered waste bin for sanitary napkins. Observed no covered waste bin in the employee restroom. Provide a waste bin with a lid.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Walls and Ceilings, Attachment
- Items:
- Wall attachment(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Ceiling attachments must be properly installed to create a smooth and easily cleanable surface. Observed a large ceiling tile missing in the dry storage area. Replace tile to make the surface smooth and easily cleanable.
- General violation description:
- 6-201.17 - (A) Except as specified in # (B) of this section, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be EASILY CLEANABLE. (B) In a CONSUMER area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean.
|
03/18/2015 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED IN THE KITCHEN. ALL WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAMES OF THE CONTENTS. CORRECTED AT TIME OF INSPECTION BY LABELING THE SPRAY BOTTLES 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.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE WALK-N COOLER OBSERVED RAW CHICKEN STORED ABOVE ZUCCHINI AND ABOVE RAW GROUND BEEF. RAW CHICKEN MUST BE STORED BELOW AND AWAY FROM ALL READY-TO-EAT FOODS AND FROM RAW GROUND BEEF AS CHICKEN REQUIRES A HIGHER COOKING TEMPERATURE THAN RAW GROUND BEEF. CORRECTED AT TIME OF INSPECTION. RAW GROUND BEEF MOVED ABOVE THE RAW CHICKEN, ZUCCHINI MOVED TO VEGETABLE STORAGE AREA AWAY FROM RAW MEATS.
- 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: 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 DISHES AFTER LOADING SOILED DISHES INTO RACKS TO BE CLEANED. EMPLOYEES MUST WASH HANDS WHEN CHANGING TASKS AND AFTER ANY CONTAMINATION. CORRECTED AT TIME OF INSPECTION. EMPLOYEE WAS INSTRUCTED TO WASH HANDS AND DID SO AT THE HAND WASH SINK.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- COOLER THERMOMETER IN SALAD PREP COOLER IS BROKEN, NO COOLER THERMOMETER OBSERVED IN DESSERT COOLER. AN AIR THERMOMETER MUST BE PROVIDED IN EACH COOLER. PROVIDE.
- 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)
|
09/11/2014 | Routine |
- Critical: Cooling
- Comment:
- CORRECTED. FOOD OBSERVED BEING COOLED IN ICE BATH. TEMPERATURES ARE TAKEN DURING THE COOLING PROCESS TO ENSURE THAT FOODS ARE COOLED IN THE REQUIRED TIME FRAMES.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. FOOD ITEMS IN THE WALK-IN COOLER OBSERVED LABELED WITH THE DISCARD DATES. THE DISCARD DATES DO NOT EXCEED 7 DAYS AFTER PREPARATION.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT TEST STRIPS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
04/04/2014 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- 1. MEAT SAUCE PREPARED YESTERDAY OBSERVED AT 46*F IN THE CENTER 2. SAUSAGE GRAVY PREPARED TODAY AT NOON OBSERVED AT 110*F IN THE CENTER 3. TURKEY BREASTS ROASTED THIS MORNING OBSERVED AT 100*F AND INDIVIDUALLY WRAPPED IN PLASTIC WRAP FOODS MUST BE COOLED WITHIN THE FOLLOWING TIME FRAMES TO PREVENT THE GROWTH OF ILLNESS CAUSING MICRO-ORGANISMS: -FROM 135*F TO 70*F OR BELOW WITHIN 2 HOURS -FROM 70*F TO 41*F OR BELOW IN AN ADDITIONAL 4 HOURS DISCARD FOODS THAT WERE IMPROPERLY COOLED AND HAVE BEEN HELD FOR OVER 4 HOURS. REHEAT FOODS TO 165*F THAT DID NOT MEAT THE FIRST COOLING TIME FRAME AND BEGIN THE COOLING PROCESS AGAIN. COOL FOODS PROPERLY USING EFFECTIVE COOLING METHODS AS DESCRIBED IN VIOLATION 3-501.15. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- 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:
- 1. MANY FOODS IN THE WALK-IN COOLER THAT REQUIRE DATE MARKINGS ARE NOT DATE MARKED
- General violation description:
- 3-501.17 - SUCH AS COOKED PASTAS, COOKED RICE, CORNED BEEF HASH, SWISS STEAK, AMERICAN GOULASH, ETC 2. SEVERAL FOOD ITEMS ARE DATE MARKED WITH DISCARD DATES THAT ARE 12-13 DAYS AFTER THE PREPARATION DATES. ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE MARKED. DATE MARKED FOODS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. THE PREPARATION DATE IS COUNTED AS DAY 1. FOR EXAMPLE, A FOOD PREPARED ON 3/20 MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON 3/26. DATE MARK ALL REQUIRED FOODS. ENSURE THAT DISCARD DATES DO NOT EXCEED 7 DAYS FROM THE PREP DATE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE QUATERNARY AMMONIUM (QUAT) TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK QUAT DISPENSER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- 2 UNCOVERED EMPLOYEE BEVERAGES CUPS OBSERVED STORED ON THE SHELVES ABOVE THE STEAM TABLE. STORE EMPLOYEE BEVERAGES IN COVERED CUPS AND KEEP THEM IN AN AREA WHERE FOOD AND EQUIPMENT CANNOT BECOME CONTAMINATED.
- 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
|
03/20/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1. 4 SOILED KNIVES OBSERVED IN THE KNIFE RACK 2. CAN OPENER BLADE SOILED WITH DRIED FOOD DEBRIS 3. DRIED FOOD DEBRIS OBSERVED ON THE ORANGE JUICE DISPENSER AND THE MILK SHAKE MIXER CORRECTED AT TIME OF INSPECTION BY CLEANING ALL NOTED AREAS.
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 3 SEVERELY DENTED CANS ON THE CAN RACK IN THE DRY STORAGE ROOM. CORRECTED DURING INSPECTION BY REMOVING THE DENTED CANS AND PLACING THE M IN A DESIGNATED AREA FOR RETURN TO THE SUPPLIER.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Packaged and Unpackaged Food -
- Comment:
- IN THE WALK-IN COOLER OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION: 1. RAW CHICKEN STORED ABOVE PANCAKE BATTER AND BEEF DRIPPINGS 2. RAW CHICKEN KABOBS AND RAW LAMB CHOPS STORED ABOVE COOKED POTATOES 3. RAW CHICKEN STORED OVER VEGETABLES CORRECTED AT TIME OF INSPECTION BY REARRANGING THE NOTED FOODS TO PREVENT CROSS CONTAMINATION. ALL RAW MEATS WERE PLACED ON THE LOWEST SHELF OF THE WALK-IN COOLER AND OF THE SPEED RACK.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE DESSERT COOLER OBSERVED THE FOLLOWING FOODS HELD AT 47-51*F: PORTIONED CUPS OF RICE PUDDING, CHEESE CAKE, COFFEE CREAMERS REQUIRING REFRIGERATION, WHIP CREAM, CHOPPED LETTUCE. AMBIENT AIR TEMPERATURE IN THE COOLER OBSERVED AT 54*F. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOODS. THIS DESSERT COOLER WILL NOT BE USED TO HOLD POTENTIALLY HAZARDOUS FOODS UNTIL IT IS HOLDING FOOD AT 41*F OR BELOW.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE DESSERT COOLER OBSERVED AT 54*F. THIS DESSERT COOLER WILL NOT BE USED TO HOLD POTENTIALLY HAZARDOUS FOODS UNTIL IT IS HOLDING FOOD AT 41*F OR BELOW.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS OBSERVED STORED ON COUNTERS IN THE KITCHEN AND SERVER AREA. STORE THE WIPING CLOTHS IN THE SANITIZER SOLUTION BETWEEN EACH USE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
09/26/2013 | Routine |
- 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:
- PHFs in walk in cooler are not date marked: cooked ribs, cooked rice (3 pans), sliced corned beef, tuna salad, sliced ham. Date with expiration date of not more than 7 days from date of preparation., PHFs all dated 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Shelves in dry storage area, carry out and serving areas have crumbs, etc. 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 walls
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Walls in kitchen are dirty: wall adjoining dry storage area, wall next to slicer, wall below 3 compartment sink. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
09/27/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- BOTH BOARDS HAVE BEEN DISCARDED TO BE REPLACED WITH NEW ONES, TWO SMALLCUTTING BOARDS HAVE BECOME DEEPLY SCRATCHED ON BOTH SIDES PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- A) VENTILATION HOOD ABOVE HIGH TEMPERATURE DISHMACHINE SOILED PLEASE CLEAN REGULARLY B) PIE CASE SHELVES SOILED PLEASE CLEAN AND MAINTAIN CLEAN TO HELP PROTECT AGAINST DEBRIS CONTAMINATING FOOD(S) SUCH AS RICE PUDDING
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/27/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s), walk-in cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- Several potentially hazardous foods in walk-in cooler without date mark: sliced ham, sliced roast beef, chicken salad, egg salad, cooked ribs, cooked lasagna slices. Date mark with an expiration date of not more than 7 days from date of opening/preparation., Items 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Wait station counter(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Coffee beans scattered on counter underneath coffee machine and pop machine. 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.
|
08/30/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener Can opener blade
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- , FOOD RESIDUE ON CAN OPENER BLADE. THIS FOOD-CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EACH USE., THIS IS A REPEAT CRITICAL VIOLATION. PIC HAS OPTED TO COMPLETE RISK CONTROL PLAN INSTEAD OF SCHEDULING OFFICE CONSULTATION., COMPLETE RISK CONTROL PLAN AND FAX TO 734-727-7165, ATTN: MELINDA., , 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Wait station
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- MOLD IN FLOOR DRAIN CUP UNDER SOUP WELLS (WAITRESS STATION). SLIME IN 3 COMPARTMENT SINK AIR GAPS. CLEAN THESE AREAS REGULARLY TO PREVENT SMELLS AND INSECT HABITATION.
- 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.
|
02/25/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener Can opener blade
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER BLADE IS GREASY. THIS FOOD-CONTACT SURFACE MUST BE CLEANED AND SANITIZED 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Discussed matter with employee and provided handout. Employee washed hands and donned gloves. VIOLATION CORRECTED. , EMPLOYEE HANDLED HAMBURGER BUNS WITH BARE HANDS. READY-TO-EAT (RTE) FOODS MUST BE HANDLED BY EMPLOYEES WEARING CLEAN GLOVES OR USING APPROPRIATE UTENSILS.
- 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 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:
- POTENTIALLY HAZARDOUS, READY TO EAT FOODS LABELED WITH PROPER DATE MARKS DURING INSPECTION. VIOLATION CORRECTED., STUFFING, COOKED RIBS, AND COOKED LASAGNA ARE NOT MARKED WITH EXPIRATION DATES. MARK WITH EXPIRATION DATE (NOT MORE THAN 7 DAYS FROM DATE OF PREPARATION OR OPENING).
- 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, Frequency/Restrictio
- Items:
- Physical facilities/structures, Physical facilities/structures walls
- Locations:
- Wait station, Behind the dish machine(s) wall(s)
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- DEBRIS IN FLOOR DRAIN UNDER SOUP WELLS (WAITRESS STATION). WALL BEHIND DISHMACHINE GREASY. CLEAN REGULARLY.
- 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 walls, Physical facilities/structures
- Locations:
- Behind the dish machine(s) wall(s), Wait station
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- DEBRIS IN FLOOR DRAIN UNDER SOUP WELLS (WAITRESS STATION). WALL BEHIND DISHMACHINE GREASY. CLEAN REGULARLY.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment components seals
- Locations:
- walk in freezer door(s), reach-in cooler
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- GASKETS ON WALK-IN FREEZER DOOR & REACH-IN COOLER (BELOW GLASS DESSERT COOLER) DOOR ARE CRACKED. 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment components seals
- Locations:
- reach-in cooler, walk in freezer door(s)
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- GASKETS ON WALK-IN FREEZER DOOR & REACH-IN COOLER (BELOW GLASS DESSERT COOLER) DOOR ARE CRACKED. 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.
|
08/17/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Temperatures on top of prep line cooler are below 41 F: tartar sauce at 39 F, feta at 40 F, sliced tomatoes at 41 F, coleslaw at 39 F, hard boiled eggs at 39 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)
|
03/11/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIC WILL BE CONTACTED BY WCHD REGARDING FURTHER ENFORCEMENT., TOP OF PREP LINE COOLER IS NOT HOLDING FOODS BELOW 41 F INTERNAL TEMPERATURE. KITCHEN-MADE TARTAR SAUCE AT 47 F, FETA CHEESE AT 47 F, SLICED TOMATOES AT 47 F, KITCHEN-MADE COLESLAW AT 45 F, TUNA SALAD AT 47 F, HARD-BOILED EGGS AT 48 F, SLICED CHEESE AT 52 F.,
- 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)
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- Dumpster(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- SLIDING DOORS ON SIDE OF DUMPSTER ARE OPEN. KEEP ALL DOORS TO DUMPSTERS CLOSED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
|
02/22/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Wait station prep cooler holding diced tomatoes at 38 F, in-house prepared ranch at 40 F, in house prepared Italian at 38 F. Walk-in cooler holding steak at 33 F, pierogi at 38 F, potatoes at 40 F. VIOLATION IS 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)
|
10/14/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Romulus House Restaurant, 9110 Wayne, Romulus, MI 48174 »