- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed at time of inspection employee preparing food without hat/hair restraint. Correct by providing hats/hair restraints to employees when preparing food. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Observed at time of inspection hand wash sink cold water has a slight leak. Correct by repairing as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/30/2015 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- JAR OF PEPPER RINGS OBSERVED DRAINING IN THE REAR HAND WASH SINK. HAND SINKS MUST BE KEPT ACCESSIBLE FOR HAND WASHING AT ALL TIMES AND MAY NOT BE USED FOR ANY PURPOSE OTHER THAN HAND WASHING. CORRECTED AT TIME OF INSPECTION BY REMOVING THE JAR OF PEPPER RINGS FROM THE HAND SINK. THE 3-COMPARTMENT SINK WILL BE USED FOR FOOD PREP.
- 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)
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING BOARD IN REAR PREP AREA OBSERVED TO BE HEAVILY SCORED/STAINED. CUTTING BOARDS MUST BE EASILY CLEANABLE. RESURFACE OR REPLACE THE REAR CUTTING BOARD.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WIRE RACK SHELVES AT THE 3-COMPARTMENT SINK OBSERVED SOILED/STICKY. EQUIPMENT MUST BE KEPT FREE OF ACCUMULATED SOIL. CLEAN NOW 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.
|
09/03/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- COOLER DOOR SEAL GASKETS OBSERVED CRACKED/SPLIT. 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
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- COOLER DOOR SEAL GASKETS OBSERVED CRACKED/SPLIT. 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.
- 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:
- SCOOP FOR COOKED PASTA AND TONGS FOR PICKLES OBSERVED STORED WITH HANDLE IN THE FOOD. KEEP UTENSIL HANDLES OUT OF THE FOOD TO PREVENT HAND CONTACT WITH THE FOODS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- SCOOP FOR COOKED PASTA AND TONGS FOR PICKLES OBSERVED STORED WITH HANDLE IN THE FOOD. KEEP UTENSIL HANDLES OUT OF THE FOOD TO PREVENT HAND CONTACT WITH THE FOODS.
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED SAUSAGE LEFT OUT AT ROOM TEMPERATURE TO THAW. THAW USING APPROVED METHODS SUCH AS IN THE COOLER, UNDER COLD RUNNING WATER, OR AS PART OF THE COOKING PROCESS.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED SAUSAGE LEFT OUT AT ROOM TEMPERATURE TO THAW. THAW USING APPROVED METHODS SUCH AS IN THE COOLER, UNDER COLD RUNNING WATER, OR AS PART OF THE COOKING PROCESS.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
03/11/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- CORRECTED. THE GNAT POPULATION HAS BEEN ELIMINATED THROUGH CLEANING OF THE SLICER AND SURROUNDING AREA.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Comment:
- CORRECTED. THE GNAT POPULATION HAS BEEN ELIMINATED THROUGH CLEANING OF THE SLICER AND SURROUNDING AREA.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. THE DELI SLICER HAS BEEN CLEANED AS REQUIRED.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. THE DELI SLICER HAS BEEN CLEANED AS REQUIRED.
- 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: Food in a Hermetically Sealed
- Comment:
- CORRECTED. NO HOME CANNED FOODS OBSERVED STORED IN OR SERVED IN THE FACILITY. PEPPERS AND PICKLES PROVIDED BY AN APPROVED SOURCE.
- General violation description:
- 3-201.12 - FOOD in a HERMETICALLY SEALED CONTAINER shall be obtained from a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory agency that has jurisdiction over the plant.
- Critical: Food in a Hermetically Sealed
- Comment:
- CORRECTED. NO HOME CANNED FOODS OBSERVED STORED IN OR SERVED IN THE FACILITY. PEPPERS AND PICKLES PROVIDED BY AN APPROVED SOURCE.
- General violation description:
- 3-201.12 - FOOD in a HERMETICALLY SEALED CONTAINER shall be obtained from a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory agency that has jurisdiction over the plant.
|
09/24/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY GNATS OBSERVED NEAR THE DELI SLICER IN THE BACK PREP AREA. THE PRESENCE OF PESTS MUST BE CONTROLLED. ERADICATE GNATS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY GNATS OBSERVED NEAR THE DELI SLICER IN THE BACK PREP AREA. THE PRESENCE OF PESTS MUST BE CONTROLLED. ERADICATE GNATS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DELI SLICER IN THE BACK PREP AREA OBSERVED TO BE SOILED WITH ACCUMULATED DRIED FOOD DEBRIS. FOOD CONTACT SURFACES SHALL BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN SLICER NOW AND AFTER USE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DELI SLICER IN THE BACK PREP AREA OBSERVED TO BE SOILED WITH ACCUMULATED DRIED FOOD DEBRIS. FOOD CONTACT SURFACES SHALL BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN SLICER NOW AND AFTER USE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Food in a Hermetically Sealed
- Items:
- Canned food item(s)
- Problems:
- Canned home-style In facility
- Corrections:
- Remove from facility.
- Comment:
- OBSERVED CANNED PEPPERS AND PICKLES STORED AND SERVED IN THE FACILITY. FOOD IN HERMETICALLY SEALED PACKAGING MUST BE OBTAINED FROM A REGULATED AND INSPECTED FOOD PROCESSING PLANT. REMOVE THE FACILITY-CANNED FOODS IMMEDIATELY. OBTAINED CANNED PEPPERS AND PICKLES FROM APPROVED SOURCES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-201.12 - FOOD in a HERMETICALLY SEALED CONTAINER shall be obtained from a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory agency that has jurisdiction over the plant.
- Critical: Food in a Hermetically Sealed
- Items:
- Canned food item(s)
- Problems:
- Canned home-style In facility
- Corrections:
- Remove from facility.
- Comment:
- OBSERVED CANNED PEPPERS AND PICKLES STORED AND SERVED IN THE FACILITY. FOOD IN HERMETICALLY SEALED PACKAGING MUST BE OBTAINED FROM A REGULATED AND INSPECTED FOOD PROCESSING PLANT. REMOVE THE FACILITY-CANNED FOODS IMMEDIATELY. OBTAINED CANNED PEPPERS AND PICKLES FROM APPROVED SOURCES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-201.12 - FOOD in a HERMETICALLY SEALED CONTAINER shall be obtained from a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory agency that has jurisdiction over the plant.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE ANY WATER DAMAGED/STAINED/ BOWING CEILING TILES THROUGHOUT THE FACILITY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE ANY WATER DAMAGED/STAINED/ BOWING CEILING TILES THROUGHOUT THE FACILITY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A THERMOMETER TO MONITOR AMBIENT AIR TEMPERATURE IN EACH COOLER.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A THERMOMETER TO MONITOR AMBIENT AIR TEMPERATURE IN EACH COOLER.
- 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)
|
09/10/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- Prep line cooler is holding PHFs to internal temperatures of 41 F or less: meat (salami/capicola/ham/pepperoni) at 41 F, turkey 39 F, ham 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)
|
10/04/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- Prep line cooler is not holding potentially hazardous foods (PHFs) to internal temperatures of 41 F or less: meat slices (salami, capicola, ham, pepperoni) 51 F, 57 F
- General violation description:
- 3-501.16 - turkey slices 50 F
- Repairing
- Comment:
- Several floor tiles missing in front of 3 compartment sink. Replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/01/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 2-door cooler(s) Fan guard(s)
- Problems:
- Soiled
- Corrections:
- 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, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- cookline filters
- Problems:
- Not clean
- Corrections:
- Keep 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- kitchen floor
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- MISSING TILE FLOORING IN FRONT OF 3-COMPARTMENT SINK.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) LEAK AT FRONT COUNTER HANDSINK - WATER SUPPLY TURNED OFF 2) LEAK BENEATH MOP SINK BACKFLOW PREVENTER WHEN WATER IS ACTIVATED
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- restroom(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
04/05/2012 | Routine Inspection |
- Repairing
- Items:
- Physical facilities Floor(s)
- Locations:
- kitchen floor
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Broken floor tiles near 3 compartment sink. Replace broken tiles.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/31/2011 | Routine Inspection |
- Critical: Conditions of Use
- Comment:
- Chemical removed from premises. VIOLATION CORRECTED.
- 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: Hot and cold holding
- Comment:
- No steak on stove. Sausage at 159 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)
|
09/29/2010 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- prep line
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- THIS CRITICAL VIOLATION HAS BEEN CITED FOR THREE (3) STRAIGHT ROUTINE INSPECTIONS. A RISK CONTROL PLAN (RCP) WAS COMPLETED DURING PREVIOUS ROUTINE INSPECTION., Foods reheated to 185 F, hot held to 135 F. A handout has been provided to PIC. THIS VIOLATION HAS BEEN CITED THREE (3) STRAIGHT ROUTINE INSPECTIONS. WCHD WILL SEND NOTICE OF OFFICE CONSULTATION VIA CERTIFIED MAIL. , STEAK IN PAN ON STOVE AT 110 F. SAUSAGE IN WARMING UNIT AT 120 F. FOOD MUST BE HOT HELD AT 135 F OR ABOVE.,
- 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)
|
08/13/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- prep line
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Sausage and chicken reheated to above 165 F. Risk control plan completed and approved by inspector during inspection. VIOLATION CORRECTED., PIC HAS OPTED TO COMPLETE RISK CONTROL PLAN IN LIEU OF AN OFFICE CONSULTATION., SAUSAGE AT 112 F, 120 F
- General violation description:
- 3-501.16 - CHICKEN AT 110 F, 95 F ON STEAM TABLE. THIS IS A REPEAT CRITICAL VIOLATION.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- hot holding unit(s)
- Problems:
- Not provided In service area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELDS MISSING FROM FIXTURE IN PREP AREA AND IN DISH AREA. PROVIDE SHATTER PROOF BULBS OR PLASTIC SLEEVES FOR FLUORESCENT BULBS.
- 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
|
02/09/2010 | Routine Inspection |
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