- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, and holding by storing raw foods below and away from ready-to-eat foods. Observed raw shell eggs stored above muffins in the prepared food walk-in cooler in the banquet kitchen Store all raw foods away and below all ready-to-eat foods.
- 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:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed melon at 50 F, sliced tomatoes at 48 F in the salad station cold holding portion of the terrace kitchen. Observed spinach at 80 F on the counter on the cook line of the terrace kitchen. Observed sliced deli meats at 51 F in the 1-door walk-in cooler across from the griddle at 51 F. Maintain potentially hazardous cold food at 41 F or less. Discard all potentially hazardous cold food that is not 41 F or less.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked rice, salad mix, pasta salad, sliced tomatoes, and bread pudding, multiple 5-gallon buckets of various soups and stocks, and bread pudding in the walk-in cooler in the banquet kitchen that was not date marked. Observed cooked pasta, various sauces, cooked chicken, cooked beef, salad mix, and melons that were not date marked in the 3-door standing cooler across from the cook line. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.
- 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
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kit shall be provided that accurately measures the concentration in mg/L of QUAT sanitizing solution. Observed employees using a QUAT sanitizing solution to clean wares. QUAT test strips were not observed. Provide QUAT sanitizer test strips and make them easily accessible to all employees.
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing on the cook line that was blocked by a cart and was being used for storage in the terrace kitchen. Hand washing sinks can not be blocked and must be accessible at all times for employee use. Hand washing sinks shall be used only for hand washing and can not be used for storage.
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands immediately before engaging in food preparation, after handling soiled equipment, and before donning a new pair of gloves. Observed an employee wearing gloves change their gloves and did not wash their hands before donning new gloves in the banquet kitchen. Observed a dish washer handle clean dishes and then moved on to handling dirty dishes and did not wash their hands from potential contamination. Employees must wash their hands after any contamination occurs, at each task change, which includes from working with dirty dishes to clean dishes, and at each glove change. Train staff on "when to wash" requirements.
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- An employee shall eat, drink, or use any form of tobacco only in designated areas to prevent the contamination of exposed food, clean equipment, or other items. Observed employee drinking out of a cup with out a lid. Employees are allowed to have employee beverages. Employee beverages must be covered with a lid and drunk from a straw. Require all employee beverages to have a lid and straw.
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Foods employees shall wear hair restraints such as hats or hair nets to prevent potential contamination. Observed multiple food employees that did not wear a hat or hair restraints while working on cook line in the terrace kitchen. Provide hats and/or hair restraints and require employees to use them.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Clean equipment or utensils shall be stored at least 6 inches off of the floor. Clean equipment and utensils shall be stored with their food contact portions not exposed to potential contamination. Observed multiple clean plans and hotel trays being stored on the floor near the dish washing area. Observed forks, knives, and spoons being stored with their food contact portions facing upwards in both the banquet kitchen and the terrace kitchen. Store clean equipment and utensils at least 6 inches above the floor. Store clean silverware with the non-food contact portions facing upwards and the food contact portions facing down to avoid potential contamination.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed multiple food containers on the floor of the produce walk-in cooler and the prepared food walk-in cooler. Store all food at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- 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. Observed a can opener blade that was dull Replace or sharpen can opener blade.
- 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.
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During handling
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- Knives, forks. and spoons shall be presented so that only their handles are touched by employees. Observed a food employee touch the food contact portion of forks, knives, and spoons when wrapping them in the banquet kitchen. When wrapping silver where only touch the handles or wear gloves.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues. Observed a build-up of food debris and grease on the filters in the hood above the cook line. Clean the filers in the hood above the cook line. Develop routine cleaning practices for the filters in the hood above the cook line.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/24/2015 | Routine |
- Critical: Food-Contact Surfaces
- Comment:
- Cutting boards have been replaced and are in good (new) condition. Corrected.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Comment:
- The salad cooler was adjusted. It was off today-the establishment is seasonally closed. 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)
|
01/12/2015 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s) cutting board(s)
- Problems:
- Rough
- Corrections:
- Repair/replace.
- Comment:
- There are numerous cutting boards that are scored and stained. Replace if no longer cleanable. Correct immediately, recheck within 10 days.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- In the banquet kitchen there was produce in the prep table next raw/rare meat in the prep top. Move lexon containers around so that produce is separated from raw/rare meats so there is no chance of cross contamination. Meats moved to unit below at time of inspection. Violation corrected.
- 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:
- The salad/pie cooler in the banquet , dining room has prepared salads at 50F today. Cooler must be adjusted/repaired so cut lettuce can be held under 41F at all times. Correct immediately, revisit within 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Chemical spray bottles found in food prep areas or over food prep areas must be relocated immediately to areas away from food. Corrected at time of inspection, chemicals moved to designated storage area.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Knives were found today in the main kitchen handwash sink, and in the banquet kitchen the handsink was used to fill a pan with water for cooking. Keep handsinks clear at all times and use prep sinks for food preparation. Corrected today, handsinks cleared and using sinks for culinary purposes was addressed.
- 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:
- Not clean
- Corrections:
- Keep clean
- Comment:
- There are areas in the kitchen, especially under equipment where the floor is soiled. Increase cleaning frequency to avoid accumulation of soils. Recheck next inspection. The floor in the basement storage room is soiled and has an accumulation of debris, 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- There were many uncovered drinks found today in both kitchens, keep all employee drinks covered with lids and straws at all times. Correct immediately. Recheck next inspection.
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Many cooks/food preparers were not wearing hair restraints today. All food preparers must keep hair covered. Correct by next 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
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- The floor in the basement storage room is peeling and chipping. Floor must be smooth, durable and easily cleanable. Refinish/paint floor within 6 months, next routine inspection.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Many items in the basement storage area are still in open bags and must be placed in closable containers. Today there were open bags of rice, cornmeal, beans, etc. Provide lidded containers for these items.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Storage
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Many coats and purses found today throughout in kitchen on shelves where food is stored. Relocate personal items to an area away from food items immediately. Recheck next routine inspection.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
12/11/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Comment:
- THE STORAGE BINS FOR THE DRY GOODS ARE IN PLACE IN THE BASEMENT, ALL DRY GOODS ARE IN CLOSED CONTAINERS AND PROTECTED FROM CONTAMINATION.
- 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: Packaged and Unpackaged Food -
- Comment:
- THE STORAGE BINS FOR THE DRY GOODS ARE IN PLACE IN THE BASEMENT, ALL DRY GOODS ARE IN CLOSED CONTAINERS AND PROTECTED FROM CONTAMINATION.
- 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
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- THE FLOOR TILES ARE BROKEN AND MISSING AROUND THE DISHMACHINE IN THE LARGE MAIN KITCHEN. REPAIR/REPLACE B Y NEXT INSPECTION. THERE IS ALSO WATER POOLING AROUND THE NEWLY ADDED ABOVE GROUND DRAIN BOWL. CORRECT DRAINAGE SITUATION SO THAT WATER .
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- THE FLOOR TILES ARE BROKEN AND MISSING AROUND THE DISHMACHINE IN THE LARGE MAIN KITCHEN. REPAIR/REPLACE B Y NEXT INSPECTION. THERE IS ALSO WATER POOLING AROUND THE NEWLY ADDED ABOVE GROUND DRAIN BOWL. CORRECT DRAINAGE SITUATION SO THAT WATER .
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WOOD WALK IN FREEZER IN THE BASEMENT HAS "SNOW " BUILD-UP ON ALL OF THE SURFACES. MANY THINGS COULD CAUSE THIS, AT THE END OF THE DEFROST CYCLE THE EVAPORATOR FANS COULD BE BLOWING THE LAST OF THE MELTED ICE OFF THE COIL AND INTO THE FREEZER, THERE COULD BE A HOLD IN THE PANELS, OR GAPS, ETC. ELIMINATE THE "SNOW" BUILD-UP ON ALL SURFACES BY NEXT INSPECTION. REPAIR/ADJUST, RECHECK NEXT ROUTINE.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WOOD WALK IN FREEZER IN THE BASEMENT HAS "SNOW " BUILD-UP ON ALL OF THE SURFACES. MANY THINGS COULD CAUSE THIS, AT THE END OF THE DEFROST CYCLE THE EVAPORATOR FANS COULD BE BLOWING THE LAST OF THE MELTED ICE OFF THE COIL AND INTO THE FREEZER, THERE COULD BE A HOLD IN THE PANELS, OR GAPS, ETC. ELIMINATE THE "SNOW" BUILD-UP ON ALL SURFACES BY NEXT INSPECTION. REPAIR/ADJUST, RECHECK NEXT ROUTINE.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE SMALL KITCHEN, ON THE WEST SIDE OF THE BUILDING HAD MANY SOILED AREAS TODAY. THE PREP TOP COOLERS WERE SOILED FROM FOOD DEBRIS FROM THE WEEKEND, THE SHELVES HAD LEFT OVER FOOD THAT WAS NOT DISCARDED, ETC. KEEP FOOD AREAS CLEAN TO SIGHT AND TOUCH. CLEAN AFTER EACH USE TO AVOID ATTRACTING PESTS. TODAY THERE WAS A FOUL ODOR IN THE KITCHEN DUE TO LEFT OVER FOOD DEBRIS AND RESIDUES.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE SMALL KITCHEN, ON THE WEST SIDE OF THE BUILDING HAD MANY SOILED AREAS TODAY. THE PREP TOP COOLERS WERE SOILED FROM FOOD DEBRIS FROM THE WEEKEND, THE SHELVES HAD LEFT OVER FOOD THAT WAS NOT DISCARDED, ETC. KEEP FOOD AREAS CLEAN TO SIGHT AND TOUCH. CLEAN AFTER EACH USE TO AVOID ATTRACTING PESTS. TODAY THERE WAS A FOUL ODOR IN THE KITCHEN DUE TO LEFT OVER FOOD DEBRIS AND RESIDUES.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/24/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Comment:
- THE KITCHEN IS CLOSED UNTIL MARCH 7, 2014. THE BINS HAVE BEEN ORDERED BUT ARE NOT IN YET. REVISIT WILL BE CONDUCTED in MARCH 2014.
- 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
|
01/14/2014 | Follow-up |
- Critical: Ice Used as Exterior Coolant,
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- ICE AS A COOLANT CANNOT BE USED AS AN INGREDIENT. AT TERRACE BAR, WINE AND WATER BOTTLES WERE FOUND IN ICE FOR CUSTOMERS. DISCONTINUE IMMEDIATELY. BOTTLES REMOVED TODAY. MONITOR DAILY. CORRECTED TODAY.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Packaged and Unpackaged Food -
- Items:
- Cased or palloted food item(s)
- Problems:
- Not protected from cuts
- Corrections:
- Provide protection.
- Comment:
- IN THE DRY STORAGE ROOM IN THE BASEMENT THERE ARE OPENED CONTAINERS OF FLOURS, LENTILS, ETC. THESE FOODS MUST BE PROTECTED IN LIDDED CONTAINERS. PROVIDED CLOSEABLE CONTAINERS FOR DRY GOODS WITHIN 10 DAYS TO PROTECT FROM CONTAMINATION.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- THE HANDSINK IN THE KITCHEN BY THE DISHMACHINE ( TERRACE KITCHEN) WAS BLOCKED TODAY BY A CART. KEEP HANDSINK CLEAR AND ACCESSIBLE AT ALL TIMES. CORRECTED TODAY, CART MOVED. KEEP SINK CLEAR DAILY.
- 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
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FLOORS IN KITCHEN, UNDER EQUIPMENT, ON COOKLINE ESPECIALLY, NEED TO BE CLEANED. THERE IS AN ACCUMULATION OF FOOD DEBRIS AND DIRT. CLEAN REGULARLY TO AVOID ACCUMULATIONS OF SOILS. RECHECK IN 6 MONTHS, NET ROUTINE INSPECTION.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- THERE ARE LOW GROUT AREAS IN THE KITCHEN, IN FRONT OF THE OVENS, THAT HAVE POOLING WATER BETWEEN THE TILES. REGROUT LOW GROUT AREAS SO WATER AND FOOD DEBRIS DOES NOT COLLECT IN THOSE AREAS. THERE ARE WATER DAMAGED CEILING TILES IN TH "POT STORAGE AREA". REPLACE SO CEILING IS SMOOTH, DURABLE AND EASILY CLEANABLE. THE FLOOR IN THE DRY STORAGE ROOM IN THE BASEMENT HAS PEELING PAINT. REFINISH BY NEXT INSPECTION SO FLOOR IS SMOOTH, DURABLE AND EASILY CLEANABLE. RECHECK FLOORS AND CEILINGS IN 6 MONTHS, CORRECT BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTILATION HOOD FILTER IN BOTH KITCHENS MUST BE CLEANED, THEY ARE SOILED. RECHECK IN 6 MONTHS. NON-FOOD CONTACT SURFACES OF EQUIPMENT MUST BE CLEAN TO SIGHT AND TOUCH AT A FREQUENCY TO AVOID SOIL ACCUMULATIONS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/10/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE FLOORS THROUGHOUT ARE SOILED. THE BASEMENT PREP AREA, THE DRY STORAGE ROOM, AND THE MAIN FLOOR KITCHEN FLOORS ARE SOILED, ESPECIALLY UNDER EQUIPMENT. INCREASE CLEANING SCHEDULE, RECHECK IN 6 MONTHS TO VERIFY COMPLIANCE. THERE ARE MANY DEAD FLIES ON THE BASEMENT FLOOR MOP SINK. REMOVE DEAD FLIES IMMEDIATELY.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE A LIGHT SHIELD FOR OVER TWO COMPARTMENT SINK IN BASEMENT. TODAY THE COVER IS MISSING FROM THE LIGHT FIXTURE. RECHECK IN 6 MONTHS.
- 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
|
06/18/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CEILING TILES IN DISH MACHINE ROOM ARE SOILED AND MOLDY, WALLS IN SAME ROOM ARE SOILED. PERSON IN CHARGE AND MAINTENANCE EMPLOYEE STATED WALLS AND CEILING ARE GOING TO BE REDONE THIS WINTER. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED OUTSIDES OF COOLERS AND OTHER EQUIPMENT SOILED, BOTH WALK-IN COOLERS CONDENSER FANS HAVE ACCUMULATION OF DUST. CLEAN ITEMS 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.
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED EMPLOYEE BELONGINGS STORED ON SHELVES WITH FOOD AND LINENS. STORE EMPLOYEE BELONGINGS BELOW AND AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
|
11/16/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. DID NOT OBSERVE EMPLOYEES CHEWING GUM IN KITCHEN.
- 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
- Critical: Hot and cold holding
- Comment:
- CORRECTED. SNACK BAR PREP COOLER HOLDING PHF AT/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)
- Cutting surfaces
- Comment:
- CORRECTED BY PROVIDING A NEW 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.
- Jewelry Prohibitions
- Comment:
- CORRECTED. EMPLOYEES NOT WEARING BRACELETS.
- 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.
|
06/07/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- ,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ,
- 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)
- Cutting surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- ,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- 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
- Jewelry Prohibitions
- Items:
- Jewelry bracelet's)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- ,
- 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.
|
05/23/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/01/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- GLASS 2-DOOR COOLER HAD ITALIAN DRESSING 48F, HAM 47F, SAUCE 47F. POTENTIALLY HAZARDOUS FOODS HELD COLD MUST BE AT OR BELOW 41F., CORRECTED. ITEMS HELD OVER 4 HOURS DISCARDED AND OTHER MOVED TO WALK-IN 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
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- BAR 3-COMPARTMENT SINK HAS LEAK AT FAUCET. SMALL DISH MACHINE IN SIDE KITCHEN SPRAYING OUT WATER. REPAIR ITEMS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/21/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding cabinets Kitchen Area
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN TENDERS AT 117F INSIDE HOT HOLDING CABINET IN KITCHEN., UNIT TEMPERATURE RAISED -POTENTIALLY HAZARDOUS FOODS STORED AT 135 DEGREES 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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) WALK-IN COOLER FLOOR NEAR SNACK SHOP 2) FLOOR BENEATH 3-COMPARTMENT SINK IN DISH AREA 3) WALLS MOLDY SURROUNDING DISH MACHINE IN DISH AREA
- 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.
- Controlling Pests
- Items:
- Routine inspections of premises for evidence of pests
- Locations:
- basement dry storage room
- Problems:
- Not performed
- Corrections:
- Inspections must be performed as stated above.
- Comment:
- RODENT DROPPINGS OBSERVED ON FLOOR OF BASEMENT DRY STORAGE BENEATH RACK WHERE RICE IS STORED.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- basement walk-in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EXCESSIVE AMOUNT OF ICE ACCUMULATED INSIDE BASEMENT WALK-IN FREEZER ON FLOOR, STORAGE RACKS AND FOOD ITEMS - REPAIR TO PREVENT ICE ACCUMULATION.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- basement Single use article storage area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- toilet(s) employee restrooms
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/20/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding cabinets Kitchen Area
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN AT 113 F AND MASHED POTATOES AT 120-128 F INSIDE KITCHEN HOT HOLDING CABINET., UNIT TEMPERATURE RAISED -POTENTIALLY HAZARDOUS FOODS STORED AT 135 DEGREES 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SPICE SHELF IN COOKLINE PREP AREA 2) UNSUED STEAM TABLE AT COOKLINE CONTAINS FOOD DEBRIS 3) SHELF BELOW THE COOKLINE SINK 4) DRAINBOARD AT MAIN BAR NEXT TO HANDSINK
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORING SOILED: 1) BASEMENT WALK-IN COOLER 2) KITCHEN COOKLINE BENEATH AND BEHIND EQUIPMENT 3) SNACK BAR 4) HALLWAY FROM DISH AREA TO SNACK BAR
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- WET MOP HEADS STORED ON FLOOR INSIDE UTILITY ROOM. HANG ALL MOPS OR STORE INVERTED TO ALLOW PROPER DRYING.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- women's restroom basement
- Problems:
- Less than 1 inch
- Corrections:
- provide
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
04/22/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- ice cream freezer(s) snack bar
- 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:
- RAW CHICKEN AND HAMBURGER PATTIES STORED INSIDE ICE CREAM FREEZER AT SNACK BAR., RAW ANIMAL FOODS HAVE BEEN MOVED TO AN ALTERNATE LOCATION, DOWN & AWAY FROM READY TO EAT FOODS.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- main bar drainboard(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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- dish rack dish washing area
- 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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- lower prep table shelves cookline
- 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:
- Ventilation hood 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.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
10/08/2009 | Routine Inspection |
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- 3-door reach-in cooler snack bar
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- MOLDY, CLOTH TOWELS LINING THE FLOOR OF THE 3-DOOR REACH-IN COOLER IN SNACK BAR.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- main bar drainboard(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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling vent snack bar
- Problems:
- Not clean
- Corrections:
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FLOORING SOILED: 1) BASEMENT WALK-IN FREEZER 2) PRODUCE WALK-IN COOLER BENEATH STORAGE RACKS 3) BACK HALLWAY FROM DISHWASHING AREA TO SNACK BAR 4) AROUND THE MOP SINK
- 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.
|
04/15/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Dearborn Country Club, 800 N Military, Dearborn, MI 48124 »