- Critical: Capacity
- Comment:
- Observed at time of inspection hot water has been restored to the facility. Corrected.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Food-Contact Surfaces
- Comment:
- Observed at time of inspection new containers have been provided for spices and dry storage products. Corrected.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection chlorine sanitizer test kit capable of reading chlorine sanitizer solution at 10, 50, 100 and 200 ppm provided. Corrected.
- 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)
|
04/24/2015 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- Observed at time of inspection no hot water in the facility. Facility must be able to supply hot water for peak demand/capacity. Facility voluntarily closed. Do not re open until facility is able to provided hot water at peak demand for sanitization. A follow up will occur in about 10 days to make sure facility has hot water.,
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection containers for dry spices have lips that are broken or jagged. Equipment must be free of breaks, open seams cracks and chips. Correct by discarding and replacing containers that are in good repair. Correct immediately a follow up will occur in about 10 days.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection chlorine sanitizer test kit that was provided was not designed to display concentrations of chlorine higher then 20 ppm. Sanitizer test strips must be provided that can test for the required minimum 50 ppm chlorine sanitizer for the dishwasher. Correct immediately by providing. ,
- 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)
- Areas, Enclosures, and Recepta
- Items:
- Receptacle(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection dumpster outside is missing a lid. Correct by reaping dumpster lid to prevent attracting pest and rodents to the facility. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-501.111 - Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnable's shall be maintained in good repair.
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- Observed at time of inspection can opener blade was dull with nicks. Correct by sharpening or replacing blade to prevent metal fragments from contaminating food. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- dish machine(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection no hand wash signs provided to multiple hand wash sinks. Correct by provided hand wash signs to all hand wash sinks as soon as possible a follow up will occur at the next routine inspection.
- 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.
- 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:
- Observed at time of inspection several scoops in dry storage product were stored with scoops in the product. Ice scoop was stored in holder next to the ice machine but was not inverted so there was no way to use the scoop without touching the food contact end. Correct by storing scoops in dry storage product so that the handle is out of the product and store the ice scoop so it is inverted to prevent contamination of the scoop from hands. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
|
04/10/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- 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)
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- Cookline
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- 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.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- dish machine(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EMPLOYEE BATHROOM WALLS HAVE WATER DAMAGE. ALL FACILITIES SHALL BE IN SOUND CONDITION AND SHAPE. REPAIR WALLS IMMEDIATELY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/04/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- TEST STRIPS WERE PURCHASED AND THE VIOLATION HAD BEEN CORRECTED.
- 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)
|
04/17/2014 | Follow-up |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Found a Tomato Puree dented can. When the can is damaged on the seam, the contaminants and bacteria goes inside and contaminates the product. If the can is dented on the seam, discard the contents or return the dented can to the supplier. The dented can was separated to return to the supplier. Violation was corrected by education.
- 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- The tandoori chicken was at 115f. Hot Potentially Hazardous Food shall be maintained above 135f. Reheat the chicken to 165f and maintain 135f. Before placing the food in the warmer make sure it maintains proper temperature. At the time of inspection the chicken was reheated to above 165f and was held at above 135f in the warmer. Violation was corrected by education.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy Chlorine test strips. A follow up inspection will be conducted with in 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)
|
04/07/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 41F AND THE HEAVY CREAM WAS AT 40F. THE COOLER FANS WERE REPLACED, GASKETS WERE CHANGED, THERMO COUPLE WAS CHANGED. VIOLATION HAD BEEN 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)
|
11/21/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER AIR TEMPERATURE WAS AT 53F AND THE CHICKEN WAS AT 48.8F, THE VEGETABLE SOUP WAS AT 46F. GASKETS WERE REPLACED, COILS WERE CLEANED. A RISK CONTROL FORM WAS PROVIDED TO THE OPERATOR. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DISCARD ALL THE FOOD IN THE COOLER. DO NOT STORE ANY FOOD IN THE COOLER UNTIL IT MAINTAINS 41F OR LOWER. EVEN IF THE COOLER IS REPAIRED, DO NOT STORE FOOD WITH OUT CHECKING FOR A DAY. ,
- 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)
|
11/13/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 53F AND THE CHICKEN WAS AT 53F. DISCARD ALL THE PHF STORED FOR MORE THAN 4 HOURS IN THIS COOLER. AT THE TIME OF INSPECTION ALL THE FOOD WAS DISCARDED. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT IS MAINTAINING 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- 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)
|
11/05/2013 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CORRECT THE FOLLOWING VIOLATIONS 1.THE UTENSILS WERE STORED IN A STORAGE DRAWER WITH WATER AND IT IS SOILED. THE UTENSILS ARE CONTAMINATED. WASH, RINSE AND SANITIZE THE DRAWER AND REWASH THE UTENSILS. PATHOGENS CAN TRANSFER TO FOOD FROM UTENSILS THAT ARE STORED ON SURFACES WHICH HAVE NOT BEEN CLEANED AND SANITIZED. AT THE TIME OF INSPECTION BOTH DRAWER & UTENSILS WERE CLEANED AND SANITIZED. VIOLATION WAS CORRECTED. 2. WET TOWELS WERE USED TO COVER THE SAMOSAS AND CHICKEN IN THE 3 DOOR IN RAIL COOLER WHICH WAS OUT OF TEMPERATURE. DO NOT USE CLOTHS TO COVER THE FOOD. PATHOGENS CAN TRANSFER FROM THE TOWELS TO THE FOOD. DISCARD THE CONTAMINATED FOOD. THE FOOD WAS DISCARDED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 3 DOOR VICTORY IN RAIL COOLER WAS AT 52F AND THE CHICKEN PIECES IN THE BASE OF THE COOLER WAS AT 49F AND ALL THE PH FOOD WAS DISCARDED. THE SANDWICH PORTION ON THE TOP WAS WORKING GOOD. THE CHICKEN WAS AT 37F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE OF 41F- 135F. DO NOT STORE ANY PHF IN THIS COOLER (IN THE BOTTOM) UNTIL IT MAINTAINS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., , ,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Bare hand/arm contact not minimized
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- THE EMPLOYEE WAS HOLDING THE NAN-BREAD (READY TO EAT FOOD) WITH BARE HANDS. THE NAN-BREAD WAS DISCARDED AND THE VIOLATION WAS CORRECTED BY EDUCATION. THE PATHOGENS FROM THE HANDS MAY CONTAMINATE THE FOOD. WHILE HANDLING READY TO EAT FOOD WEAR GLOVES OR USE 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
|
10/28/2013 | Routine Inspection |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink
- Locations:
- bar(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY PROVIDING SOAP AT THE 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)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- RICE PUDDING AND SEVERAL PANS OF CHICKEN WITHOUT DATE MARKING. CORRECTED BY DATE MARKING.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- 2 door cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE GASKET ON THE REACH N COOLER DOOR IS BROKEN AND DOES NOT SEAL. REPLACE THE GASKET.
- 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)
- Locations:
- Wait station
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- RICE SCOOP IN STANDING 78F WATER. STORE AS STATED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
10/23/2012 | Routine |
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Exposed,unused, not removed from table when customers seated
- Corrections:
- Remove from table when customer is seated.
- Comment:
- SILVERWARE IS EXPOSED. COVER THEM TO AVOID POSSIBLE CONTAMINATION.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
04/19/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTED BY INTSALLING AN ASSE 1022 BACKFLOW PREVENTER ON THE CARBONATOR.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY PROVIDING A BACKFLOW PREVENTER AND PIC STATED THAT THE HOSE WILL ASLO BE RAISED BY ATTACHING A SPRING.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 36F-41F IN PREP COOLER.
- 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)
- System Maintained in Good Repa
- Comment:
- CORRECTED BY PROVDING HOT WATER AT DISHWASH AREA HANDSINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/04/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Locations:
- carbonator
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ASSE 1022 BACKFLOW PROTECTION ON THE CARBONATOR COULD NOT BE LOCATED. PROVIDE ABOVE PROTECTOR OR MAKE ACCESSIBLE FOR INSPECTION WITHIN 10 DAYS. PLEASE CONTACT YOUR POP SUPPLIER.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- spray nozzle
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE HANGS BELOW RIM OF SINK: PROVIDE AN AIR GAP OF AT LEAST 1 INCH.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- 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:
- IN THE PREP COOLER BOTTOM: OBSERVED COOKED SHRIMP, PAR COOKED CHICKEN, PAR COOKED ONIONS. COOKED POTATOES, BOILED, SHELLED EGGS, CREAM, PEAS AT 48-53F. MOST OF THE FOOD IN THE COOLER SINCE YESTERDAY. DISPOSE OF THAT FOOD AND HOLD AT OR BELOW 41F TO PROTECT CUSTOMERS FROM BACTERIAL GROWTH.,
- 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)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SHIELD THE CEILING LIGHTS IN THE STORE ROOM, DISH WASHING AREA, AND 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- dish washing area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER AT THE DISH WASHING AREA HAND SINK. PROVIDE HOT WATER.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/24/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- FOUR NEW BOARDS ARE IN USE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- ICE MKR CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
05/13/2011 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FOUR CUTTING 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
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FOUR CUTTING 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
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOOD(S) DENTED AND/OR DAMAGED
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- CAN OF TOMATOES WITH LARGE DENT IN THE SIDE PLEASE DO NOT USE , PIC DISCARDED THE CAN
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
04/20/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/09/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CUTTING KNIVES OBSERVED IN STORAGE DRAWER WITH FOOD RESIDUE ON BLADE SIDE .....OPERATOR SENT ALL DRAWER UTENSILS TO THE DISHWASHER FOR CLEANING......MAINTAIN CLEAN UTENSILS IN STORAGE DRAWERS......INSPECT CLEAN UTENSILS FOR DRIED FOOD RESIDUE AFTER DISHWAQSHING BEFORE PUTTING THEM AWAY
- 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: Controlling Pests
- Items:
- Pest(s)
- Comment:
- REMOVE BUG CATCHER TRAP FROM OVER FOOD OR FOOD PREPARATION AREA AS OBSERVED.......ALSO MAINTAIN BACK DOOR CLOSED TO PREVENT INSECT ENTRY......BACK DOOR OBSERVED PROPPED WIDE OPEN WHEN THERE IS NO DELIVERY.
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE RE-HEATED STORED IN WALK IN COOLERS 24HOURS OR GREATER.....MANY FOODS WITHOUT DATEMARKING MADE YESTERDAY SUCH AS YOGURT....ENSURE ALL POTENTIALLY HAZARDOUS FOODS ARE DATED WITH PREP DATE, DISCARD DATE, OR BOTH. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ...FAX @ 734-727-7165
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- MAINTAIN BACK HAND SINK ACCESSIBLE FOR USAGE DO NOT BLOCK PATHWAY WITH FOOD CARTS OR GARBAGE CAN.....COOKS HANDWASH SINK WAS BLOCKED BY FOOD CART.
- 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)
|
10/15/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Ashoka Indian Cuisine, 2100 Haggerty, Canton, MI 48187 »