- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- EMPLOYEE DID NOT DEMONSTRATE PROPER COOKING TEMPERATURES AND FINAL COOK TEMPERATURES ARE NOT TAKEN. DEMONSTRATE KNOWLEDGE OF THE FOOD CODE REQUIREMENTS.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Food Labels
- Items:
- Packaged food label(s)
- Problems:
- Do not include Name and address of manufacturer, packer, distributor
- Corrections:
- Provide.
- Comment:
- THE EXPRESS PICK-UP COUNTER AREA HAS ITEMS FOR CUSTOMER SELF-GRAB - GREEK SALAD, WRAPS, PASTA SALAD. THESE ITEMS HAVE THE COMMON NAME AND INGREDIENTS BUT DO NOT INCLUDE NAME OF FACILITY OR MAJOR ALLERGENS. ON THE LABELS INCLUDE: 1) THE NAME OF FACILITY WITH AN ADDRESS OR WEBSITE 2) A LIST OF MAJOR FOOD ALLERGENS CONTAINED IN THE FOOD SUCH AS WHEAT, NUTS, ETC.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- BAR GLASSWASHER TESTED AT 0PPM CHLORINE. REPAIR TO PROVIDE 50 TO 100PPM CHLORINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WALK-IN COOLER HAS FOOD ITEMS ABOVE 41F. OBSERVED HAM AND BURGER AT 45F, TZATZIKI SAUCE AT 45F-47F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- COOKLINE HANDWASH SINK HAD A PITCHER IN IT, BAR HANDWASH SINK WAS BLOCKED WITH A BOX ON TOP OF IT, EXPRESS PICK-UP COUNTER AREA HANDWASH SINK HAD A SANITIZER CONTAINER IN IT. ENSURE HANDWASH SINKS ARE EASILY ACCESSIBLE BY NOT HAVING ITEMS STORED IN OR ON TOP OF SINKS.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- COOKLINE FLOOR IS EXTREMELY SOILED AND HAS ACCUMULATED DEBRIS. CLEAN AND KEEP 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.
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED COOKS PUTTING HATS ON WHEN INSPECTION BEGAN. FOOD EMPLOYEES SHALL WEAR A HAIR RESTRAINT AT ALL TIMES.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- THE DOOR GASKETS ARE TORN AT THE 2-DOOR REACH-IN COOLER AND THE TWO PREP COOLERS. REPLACE GASKETS. THE WALK-IN COOLER DOOR DOES NOT CLOSE PROPERLY, RESULTING IN THE COOLER NOT HOLDING PROPER TEMPERATURE. REPAIR WALK-IN COOLER DOOR TO CLOSE PROPERLY.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- BAR 3-COMPARMENT SINK DRAIN LINE IS LEAKING AND THERE IS A CONTAINER UNDERNEATH COLLECTING WATER. REPAIR LEAK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/12/2015 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly With exposed food
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- 2 CANDY BARS STORED IN 2 PREP COOLERS ON THE COOK LINE, ONE IS OPEN AND PARTIALLY EATEN. ONE SCREW TOP WATER BOTTLE STORED ON TOP SHELF OF 2-DOOR UPRIGHT COOLER ON THE COOK LINE. EMPLOYEES MUST STORE PERSONAL FOOD AND BEVERAGES IN A DESIGNATED AREA THAT IS BELOW AND AWAY FROM FOOD OFFERED FOR CUSTOMER CONSUMPTION. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS. EMPLOYEES MUST EAT IN A DESIGNATED AREA THAT IS AWAY FROM FOOD AND FOOD ITEMS. EMPLOYEES MAY NOT EAT WHILE PREPARING FOOD. DESIGNATE AN AREA FOR THE STORAGE OF PERSONAL FOOD AND BEVERAGES. ENSURE THAT EMPLOYEES ARE EATING IN THE DESIGNATED BREAK AREA. ENSURE THAT EMPLOYEES ARE DRINKING FROM APPROVED CONTAINERS WHEN IN WORK AREAS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- DOOR SEAL GASKETS ON THE 2-DOOR VICTORY REACH-IN COOLER ARE TORN. REPLACE TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AND A PROPER DOOR SEAL.
- 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.
|
12/16/2014 | Routine |
- Critical: Utensils, Consumer Self-Servic
- Items:
- Self-serve dispensing utensil(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- WASHED APPLES ARE AVAILABLE FOR CUSTOMER SELF-SERVICE. THE APPLES ARE NOT PROTECTED FROM HAND CONTACT BY CUSTOMERS. CORRECTED AT TIME OF INSPECTION BY PROVIDING TONGS FOR THE APPLES.
- General violation description:
- 4-302.11 - A FOOD dispensing UTENSIL shall be available for each container displayed at a CONSUMER self-service unit such as a buffet or salad bar. (Pf)
- Prohibition
- Items:
- Jewelry watch(es)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- COOK LINE EMPLOYEE OBSERVED WEARING WRIST WATCH WHILE PREPARING FOOD. NO JEWELRY/WATCHES ARE TO BE WORN ON THE HANDS/WRISTS DURING FOOD PREP.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AMBIENT AIR THERMOMETERS IN THE 2 COOK LINE PREP COOLERS AND THE SERVICE AREA DISPLAY COOLER. PLACE THERMOMETERS IN THE WARMEST AREA OF EACH COOLER IN A LOCATION WHERE THEY ARE EASILY READABLE.
- 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)
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06/19/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE BAR GLASS WASHER. THE SANITIZER JUG OBSERVED NEARLY EMPTY. CORRECTED AT TIME OF INSPECTION BY PROVIDING A NEW JUG OF SANITIZER. 100 PPM CL DETECTED AFTER PRIMING THE SANITIZER PUMP. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DOOR GASKET SEALS ON THE COOK LINE PREP COOLER, VICTORY 2-DOOR UPRIGHT COOLER AND VICTORY 1 DOOR UPRIGHT FREEZER OBSERVED TORN/CRACKED. REPLACE GASKETS TO BE SMOOTH, EASILY CLEANABLE.
- 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.
|
12/19/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 1. O PPM CHLORINE DETECTED IN THE SANITIZER RINSE AT THE MAIN DISH MACHINE. THE SANITIZER IS LOW IN THE BUCKET AND IS NOT DISPENSING. 2. 10 PPM CHLORINE DETECTED IN THE SANITIZER RINSE AT THE BAR GLASS WASHER. CORRECTED DURING INSPECTION. 1. A FRESH SANITIZER BUCKET WAS PROVIDED AT THE MAIN DISH MACHINE, THE PUMP WAS PRIMED AND 100 PPM CHLORINE DETECTED. 2. THE PERSON IN CHARGE ADJUSTED THE SANITIZER PUMP AT THE BAR GLASS WASHER TO INCREASE THE SANITIZER CONCENTRATION DISPENSED. 50 PPM CHLORINE DETECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: 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:
- 1. EMPLOYEE DID NOT WASH HANDS BEFORE HANDLING CLEAN, SANITIZED WARES AFTER LOADING SOILED WARES INTO THE DISH MACHINE. 2. EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES TO HANDLE FOOD AFTER HANDLING CELL PHONE AND JACKET. CORRECTED AT TIME OF INSPECTION. EMPLOYEES WERE INSTRUCTED TO WASH HANDS AND DID SO. THE PERSON IN CHARGE WILL CONTINUE MONITORING EMPLOYEE HAND WASHING TO ENSURE THAT HANDS ARE WASHED WHEN CHANGING TASKS.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- STANDING WATER OBSERVED ON THE FLOOR BENEATH THE ICE MACHINE AND ADJACENT PREP TABLE. NO LEAKS OBSERVED, THE PERSON IN CHARGE STATES THERE WAS A SPILL EARLIER IN THE DAY.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/13/2013 | Routine |
| No violation noted during this evaluation. | 12/05/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF GLASS COOLER. COOLER IS DIRTY, BROKEN GLASS, DEBRIS, ETC. CLEAN ON A REGULAR BASIS, RECHECK IN 6 MONTHS, NEXT ROUTINE 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.
|
06/05/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED: OBSERVED THE TO GO CONTAINERS OF POTENTIALLY HAZARDOUS FOODS AT THE GRAB AND GO CASE DATE MARKED WITH A CONSUME BY DATE. ,
- 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
|
11/22/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- , OBSERVED PRE-MADE SANDWICHES IN GRAB AND GO DELI CASE WITHOUT DISCARD OR CONSUME BY DATES. PROVIDE DATE MARKING FOR ALL INDIVIDUAL PRE-MADE MEAL CONTAINERS. CORRECT IMMEDIATELY - A FOLLOW-UP INSPECTION WILL OCCURR WITHIN TEN (10) DAYS TO CHECK FOR COMPLIANCE.
- 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
- Food Preparation
- Comment:
- THE BEVERAGE DISPENSERS AND SINGLE SERVICE ITEMS (POP LIDS AND CUPS) ARE IN CLOSE PROXIMITY TO THE HAND SINK AT THE FRONT COUNTER AND CAN BE EXPOSED TO SPLASH. PROVIDE A SPLASH GUARD OR REMOVE SINGLE SERVICE ITEMS AND BLOCK THE LEFT SIDE OF HAND WAS SINK WITH THE BEVERAGE DISPENSER.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Prohibitions
- Comment:
- OBSERVED A DIRTY DRAIN SNAKE STORED ON THE LOWER SHELF OF THE PREP SINK TABLE WITH CLEAN DISHES AND UTENSILS. REMOVE THE DRAIN SNAKE AND STORE IN A PROPER PLACE AWAY FROM FOOD AND CLEAN UTENSILS. CLEAN AND SANITIZE ALL EQUIPMENT AT THE PREP TABLE. CORRECTED AT TIME OF INSPECTION - SNAKE REMOVED AND EQUIPMENT CLEANED.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Single-Ser./Use Art., Use Limi
- Comment:
- OBSERVED PRE-MADE CONTAINERS OF PASTA SALAD BEING STORED IN RE-USED CARD BOARD BOXES WITHIN THE WALK-IN COOLER DO NOT RE-USE SINGLE SERVICE ITEMS AS THEY ARE NOT SMOOTH AND EASILY CLEANABLE. PROVIDE PROPER STORAGE CONTAINERS. CORRECTED AT TIME OF INSPECTION - BOXES REMOVED AND DISCARDED.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
|
11/11/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS IN PREP COOLER ARE TIME-MARKED, TEMPS ARE TAKEN EVERY 4 HOURS. IF ABOVE 41F, FOOD IS DISCARDED. 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)
|
06/09/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER HOLDING TUNA SALAD, HAM AT 65F, FETA CHEESE AT 55F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 6-4-11 TO VERIFY COMPLIANCE.
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER HOLDING TUNA SALAD, HAM AT 65F, FETA CHEESE AT 55F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 6-4-11 TO VERIFY COMPLIANCE.,
- 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)
|
05/25/2011 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- THE DISHWASHER/GLASSWASHER IS AT 15PPM IODINE, AT TIME OF INSPECTION OPERATORS TEST KIT WAS USED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
01/27/2011 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- glass washer
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- OPPM IODINE DETECTED AT GLASSWASHER, REPAIR/ADJUST. USE BACK DISHMACHINE OR THREE COMPARTMENT SINK UNTIL REPAIRED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- glass washer
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- OPPM IODINE DETECTED AT GLASSWASHER, REPAIR/ADJUST. USE BACK DISHMACHINE OR THREE COMPARTMENT SINK UNTIL REPAIRED.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
|
11/22/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Slapshotz/Natlconey Island Exp (#13/14), Metro Airport-Mcnamara-A, Gate A24, Romulus, MI 48242 »