Holiday Grille, 22926 Michigan, Dearborn, MI 48124 - inspection findings and violations

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Business Info

Restaurant name: HOLIDAY GRILLE
Address: 22926 Michigan, Dearborn, MI 48124
Permit #: 033506
Non-smoking facility: No
Last inspection: 02/23/2015
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Inspection findings

Inspection date

Type
  • Critical: Package Integrity
    Comment:
    Corrected: PIC indicated that the two cans of sour kraut were returned to the authorized provider. Observed no dented cans during the follow-up inspection.
    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: Potentially Hazardous Food (Ti
    Comment:
    Corrected: The cooler has been properly adjusted and the air temperature was 38.2 F. Observed chopped lettuce at 41 F, sliced tomatoes at 39 F, tuna salad at 40 F, diced ham at 41 F on the top cold holding portion of the Atosa cooler near the cook line. Cooked and cooled chicken and cooked and cooled gyro meat was not observed in the top portion of the Atosa cooler at the time of the follow-up inspection.
    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
    Comment:
    Corrected: Observed no bare hand contact during the follow-up inspection. Observed two cooks wearing gloves and/or using tongs and deli tissue to properly handle food.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: When to Wash
    Comment:
    Corrected: Observed properly washing their hands. PIC retrained employees to wash hands during any task change, when removing and donning new gloves, and after any type of potential contamination. Observed dish washer wash their hands when going from dirty to clean dishes.
    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
 02/23/2015Follow-up
  • Critical: Package Integrity
    Items:
    Food package(s) Cans
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    Food packages shall be in good condition to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed two cans of sour kraut that were dented. Discard dented cans. ,
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Walk-in cooler
    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 chopped lettuce at 61 F, sliced tomatoes at 54 F, tuna salad at 55 F, diced ham at 54 F, cooked cooled chicken and gyro meat at 56 F on the top cold holding portion of the Atosa cooler near the cook line. Maintain all potentially hazardous cold food at 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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    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, and single use gloves. Observed employee handle a hamburger setup (lettuce and tomato) with their bare hands. Avoid bare hand contact with ready-to-eat food at all times. Use suitable utensils such as deli tissue, spatulas, tongs, and single use gloves.,
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: 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. Multiple tasks were changed where employees did not wash their hands. Observed employee remove gloves and then the employee picked up a burger setup (tomato and lettuce) and did not wash their hands between tasks. The employee then put a new pair of gloves on and did not wash their hand before putting on new gloves. Observed a dish washer who put soiled dishes into the dish machine. When the dishes were clean the employee handled the clean dishes with their soiled hands. Employees must wash their hands after any contamination occurs, at each task change, when changing from dirty 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
  • Cleaning of Plumbing Fixtures
    Items:
    Handwashing facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed hand washing sink near the 3-compartment sink that was soiled with food debris. Keep hand washing sinks clean. Do not use hand washing sinks for dumping or cleaning other items.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed a bag of onions that was being stored on the stairs that lead up to the dry storage area. 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
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    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
 02/10/2015Routine
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    At time of inspection, 2 large containers of soup were found cooling in the back kitchen area on floor with lids on. Cool with lids off, in small shallow pans or containers, use ice baths, or ice paddles. Cool to 70F within 2 hours and to 41F within an additional 4 hours. Correct practice immediately. Soup lids removed, place in smaller containers immediately. Recheck within 10 days. Noodles for beef tips were at room temp cooling on counter with a serving strainer in them. Noodles that are cooling must be placed in the cooler once they reach room temp ( or keep them over 135F-hot). Noodles placed in cooler at time of inspection. Corrected.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Walk-in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The cooler adjacent to the walk in cooler and the cookline had cut tomatoes at 55F, lettuce at 50F, sauces at 52F, hash brown potatoes at 51F, adjust, repair immediately. Move phf items to another cooler until repaired. Revisit within 10 days. Monitor temps throughout the 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)
  • 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:
    Handwash sink at front counter/waitstation had pitchers full of water in the sink at time of inspection. Use the kitchen culinary sinks for filling pitchers, keep handsinks clear at all times . Corrected at time of inspection, pitchers moved and handsinks cleared.
    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)
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    Soup containers in back room were found cooling on the floor. Keep all food items at least 6"off floor at all times. Corrected at time of inspection, buckets placed on a cart.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
    General violation description:
    3-305.11 -
08/21/2014Routine
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE CAN OPENER BLADE HAS OLD DARK DEBRIS. KEEP CLEAN.,
    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: Non-Continuous Cooking of Raw
    Locations:
    Walk-in cooler
    Comment:
    SAUSAGES PAR-COOKED HALF DONE, NOT LABELED AS PARTIALLY COOKED. CORRECTED BY LABELING.
    General violation description:
    3-401.14 - Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Walk-in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE WALK IN COOLER IS OVER 41F FOOD TEMP: TURKEY BREAST AND RICE WERE 47F. TUNA SALAD, LETTUCE, MOUSSAKA, FETA CHEESE, RICE PUDDING, HAM, RAW FISH WERE 46F. CHICKEN BROTH 50F. PROVIDE 41F OR LOWER FOOD TEMPS BY END OF DAY TODAY. DISPOSE OF ANY FOOD NOT BELOW 41F BY END OF TODAY.,
    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 and Restri
    Items:
    Physical facilities/structures walls
    Locations:
    dish washing area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE WALL AT THE DISH WASHING AREA HAVING MOLD/MILDEW LIKE BUILD UP. REMOVE COBWEBS FROM ATTIC CEILING.
    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.
  • Equipment and utensils
    Items:
    Equipment and utensil(s)
    Problems:
    Not durable
    Corrections:
    Repair/replace to be durable under normal use.
    Comment:
    OBSERVED TAPE ON THE OUTSIDE AREA OF THE DRINK MIXER MACHINE. REMOVE TAPE AND REPAIR/REPLACE MACHINE IF NEEDED TO BE DURABLE AND EASILY CLEANABLE.,
    General violation description:
    4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    FOOD STORED IN ATTIC UNDER EXPOSED FIBER-GLASS INSULATION WRAPPED AROUND PIPES. COVER THE EXPOSED FIBER-GLASS OR REMOVE FOOD FROM THAT AREA.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    COOLER DOOR HANDLES HAVE OLD DEBRIS. CLEAN DAILY TO REDUCE THE LIKELIHOOD OF HAND CONTAMINATION FROM THE HANDLES WHILE WORKING WITH FOOD. CLEAN THE FAN COVER IN THE WALK IN COOLER.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 02/10/2014Routine
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    Comment:
    DO NOT STORE UTENSILS IN STANDING WATER. TONGS AT SALAD STATION WERE FOUND IN 75F WATER TODAY. KEEP IN-USE UTENSILS IN WATER OVER 135F, RUNNING WATER OR ON A CLEAN DRY SURFACE AND WASH EVERY 4 HOURS. CORRECTED TODAY, UTENSILS STORED ON THE COUNTER IN A DRY CUP.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE HANDLES ON THE REACH IN COOLERS ON THE COOKLINE ARE SOILED WITH BUILT-UP FOOD DEBRIS. NON-FOOD CONTACT SURFACES MUST BE CLEANED AT A FREQUENCY TO AVOID SOIL ACCUMULATION. RECHECK NEXT INSPECTION.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 08/13/2013Routine
  • Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    EMPLOYEES PREPARING FOOD IN THE KITCHEN MUST WEAR HATS OR HAIRNETS. TODAY COOKS IN THE BACK OF THE KITCHEN WERE NOT WEARING HAIR RESTRAINTS. 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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE TOILET TANK LID IS MISSING IN THE WOMEN'S RESTROOM ON ONE OF THE TOILETS, REPLACE BY NEXT 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.
  • System Maintained in Good Repa
    Items:
    Plumbing system water line(s) hot
    Problems:
    Not maintained
    Corrections:
    Trim, file and maintain.
    Comment:
    THE HOT WATER HANDLE ON THE BACK KITCHEN HANDWASH SINK IS IN DISREPAIR, REPAIR BY NEXT INSPECTION. HANDLE LEAKS AND WAS SHUT OFF FROM BELOW SINK TODAY. MANAGER WAS ABLE TO TURN SINK BACK ON TODAY. REPAIR LEAK BY NEXT INSPECTION.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 02/20/2013Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED DRIED FOOD DEBRIS ON THE DELI SLICER BLADE AND AROUND THE BLADE GUARD. OBSERVED BLACK DEBRIS ON THE CAN OPENER BLADE. OBSERVED THE CEILING OF THE COOK LINE MICROWAVE OVEN TO BE SOILED WITH DRIED FOOD SPLATTER. OBSERVED THE UPPER SURFACES OF THE MILK SHAKE MIXER ABOVE EXPOSED BEVERAGES TO BE SOILED WITH DRIED FOOD DEBRIS. FOOD CONTACT SURFACES OF FOOD EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOW AND KEEP CLEAN. CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANITIZING NOTED AREAS. DELI SLICER DISASSEMBLED FOR CLEANING.
    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: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands After other activities
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED COOK TALKING ON MOBILE PHONE WHILE COOKING AT THE COOK LINE. COOK DID NOT WASH HANDS AFTER HANDLING THE PHONE BEFORE HANDLING FOOD. EMPLOYEES MUST WASH HANDS WHEN CHANGING TASKS AND AFTER ANY POSSIBLE CONTAMINATION OF THE HANDS. WASH HANDS AFTER HANDLING MOBILE PHONES BEFORE HANDLING FOOD. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE AND EMPLOYEE. HANDS WASHED.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE TOP OF THE COOLER UNIT THAT THE FLAT TOP GRILL AND RANGE ARE INSTALLED ABOVE WHERE GREASE AND FOOD DEBRIS ARE ACCUMULATED.
    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
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE FLOORS BENEATH THE COOK LINE EQUIPMENT WHERE FOOD DEBRIS, TRASH AND GREASE IS ACCUMULATED.
    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.
 08/15/2012Routine
  • Critical: Hot and cold holding
    Comment:
    CORRECTED. FACILITY NOW KEEPING GYRO AND CHICKEN IN HOT HOLDER. OBSERVED BOTH AT 150F TO 163F. CHILI IS BEING COOKED ON STOVE THEN HELD IN STEAM TABLE. OBSERVED CHILI AT 180F TODAY.
    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)
 02/20/2012Follow-up
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED COOKED CHICKEN BREAST IN PAN ON TOP OF GRILL AT 95F-100F AND A FEW SLICES OF GRYO MEAT IN ANOTHER PAN AT 86F-97F. PERSON IN CHARGE STATED THESE ITEMS USED FOR LUNCH AND USUALLY GO IN 10 TO 20 MINUTES. ALSO CHILI IN STEAM TABLE AT 107F-118F THAT WAS BEING HEATED UP. DO NOT USE STEAM TABLE TO HEAT/COOK ITEMS - USED ONLY FOR HOLDING. POTENTIALLY HAZARDOUS FOODS HELD HOT MUST BE AT OR ABOVE 135F. THE PANS FOR GYRO AND CHICKEN DID HAVE WATER IN THE BOTTOM, BUT WAS NOT HOLDING THEM AT 135F. REPEAT.,
    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)
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    OBSERVED KNIVES AT COOKLINE STORED BETWEEN WALL AND SHELF. STORE UTENSILS ON A CLEAN SURFACE TO PREVENT FROM CONTAMINATION. ALSO OBSERVED PLASTIC FORKS AND SPOONS STORED WITH FOOD CONTACT PORTION UP - STORE INVERTED SO THEY ARE GRABBED BY HANDLES.
    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
 02/08/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED. SLICER JUST USED TODAY. EMPLOYEE STATED IT IS THOROUGHLY CLEANED AFTER USE AND NO LONGER THAN 2 OR 3 HOURS.
    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: Eating, Drinking or Tobacco
    Comment:
    CORRECTED. EMPLOYEES USING PROPER BEVERAGE CONTAINERS.
    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. SMALL PEPSI COOLER HAD DRESSINGS AT 41F. TURKEY AND TOMATOES AT COOKLINE PREP 40F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Comment:
    CORRECTED. CHICKEN IN PAN ON GRILL ABOVE 135F. DID NOT OBSERVE BURGER BUT OWNER STATED THOSE ABOVE 135F.
    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
    Comment:
    CORRECTED. OBSERVED EMPLOYEES WEARING GLOVES TO HANDLE READY TO EAT FOODS.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED. SLICER JUST USED TODAY. EMPLOYEE STATED IT IS THOROUGHLY CLEANED AFTER USE AND NO LONGER THAN 2 OR 3 HOURS.
    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: Eating, Drinking or Tobacco
    Comment:
    CORRECTED. EMPLOYEES USING PROPER BEVERAGE CONTAINERS.
    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. SMALL PEPSI COOLER HAD DRESSINGS AT 41F. TURKEY AND TOMATOES AT COOKLINE PREP 40F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Comment:
    CORRECTED. CHICKEN IN PAN ON GRILL ABOVE 135F. DID NOT OBSERVE BURGER BUT OWNER STATED THOSE ABOVE 135F.
    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
    Comment:
    CORRECTED. OBSERVED EMPLOYEES WEARING GLOVES TO HANDLE READY TO EAT FOODS.
    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
08/31/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment slicer
    Locations:
    slicer
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED LOTS OF FOOD DEBRIS ON SLICER BLADE AND GUARD. FOOD CONTACT SURFACES SHALL BE CLEAN. ENSURE SLICER CLEANED.,
    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: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Locations:
    on counter(s)
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED AT COOKLINE AN UNCOVERED CUP AND THE OTHER WITH A COVER BUT NO STRAW. AT DISH MACHINE AREA OBSERVED AN UNCOVERED CUP. ENSURE ALL EMPLOYEE BEVERAGES ARE COVERED AND HAVE STRAWS. REPEAT FROM LAST ROUTINE INPSECTION - SUBMIT RISK CONTROL PLAN.,
    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:
    SMALL PEPSI COOLER NEAR FRONT HAD CAESAR DRESSING AND FACILITY MADE RANCH AND GREEK AT 56F. COOKLINE PREP COOLER REACH-IN HAD BOWL OF DICED TOMATOES 67F AND TURKEY 55F - COOK STATED THESE HAD BEEN SITTING OUT POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE AT OR BELOW 41F. ENSURE THESE ITEMS HELD AT OR BELOW 41F.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED COOKED BURGER IN PAN OF WATER ON GRILL AT 113F AND COOKED CHICKEN ON GRIDDLE AT 126F-145F. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE AT OR ABOVE 135F AT ALL TIMES. ,
    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:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OBSERVED EMPLOYEE WITH GLOVE ON LEFT HAND BUT NO GLOVE ON RIGHT HAND GRAB HOT DOG BUNS AND TOUCH WITH BOTH HANDS. READY TO EAT FOODS SHALL BE HANDLED WITH GLOVED HANDS OR SUITABLE UTENSILS. ENSURE UTENSILS OR GLOVES USED.,
    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
  • Cooling methods
    Items:
    Food item(s) cooled
    Comment:
    FACILITY HAD JUST MADE THE RANCH AND GREEK DRESSINGS AND FOUND THEM TO BE BETWEEN 50F TO 55F IN THE SMALL PEPSI COOLER AND THE WAITSTATION PREP COOLER. ROOM TEMPERATURE ITEMS SHOULD BE COOLED TO 41F WITHIN 4 HOURS. COOL DRESSINGS TO 41F OR BELOW BEFORE PUTTING IN A PREP COOLER.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE PAPER TOWEL AT FRONT COOKLINE HANDSINK, WAITSTATION HANDSINK AND EMPLOYEE RESTROOM.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE AT WAITSTATION HANDSINK.
    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.
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment slicer
    Locations:
    slicer
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED LOTS OF FOOD DEBRIS ON SLICER BLADE AND GUARD. FOOD CONTACT SURFACES SHALL BE CLEAN. ENSURE SLICER CLEANED.,
    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: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Locations:
    on counter(s)
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED AT COOKLINE AN UNCOVERED CUP AND THE OTHER WITH A COVER BUT NO STRAW. AT DISH MACHINE AREA OBSERVED AN UNCOVERED CUP. ENSURE ALL EMPLOYEE BEVERAGES ARE COVERED AND HAVE STRAWS. REPEAT FROM LAST ROUTINE INPSECTION - SUBMIT RISK CONTROL PLAN.,
    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:
    SMALL PEPSI COOLER NEAR FRONT HAD CAESAR DRESSING AND FACILITY MADE RANCH AND GREEK AT 56F. COOKLINE PREP COOLER REACH-IN HAD BOWL OF DICED TOMATOES 67F AND TURKEY 55F - COOK STATED THESE HAD BEEN SITTING OUT POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE AT OR BELOW 41F. ENSURE THESE ITEMS HELD AT OR BELOW 41F.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED COOKED BURGER IN PAN OF WATER ON GRILL AT 113F AND COOKED CHICKEN ON GRIDDLE AT 126F-145F. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE AT OR ABOVE 135F AT ALL TIMES. ,
    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:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OBSERVED EMPLOYEE WITH GLOVE ON LEFT HAND BUT NO GLOVE ON RIGHT HAND GRAB HOT DOG BUNS AND TOUCH WITH BOTH HANDS. READY TO EAT FOODS SHALL BE HANDLED WITH GLOVED HANDS OR SUITABLE UTENSILS. ENSURE UTENSILS OR GLOVES USED.,
    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
  • Cooling methods
    Items:
    Food item(s) cooled
    Comment:
    FACILITY HAD JUST MADE THE RANCH AND GREEK DRESSINGS AND FOUND THEM TO BE BETWEEN 50F TO 55F IN THE SMALL PEPSI COOLER AND THE WAITSTATION PREP COOLER. ROOM TEMPERATURE ITEMS SHOULD BE COOLED TO 41F WITHIN 4 HOURS. COOL DRESSINGS TO 41F OR BELOW BEFORE PUTTING IN A PREP COOLER.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE PAPER TOWEL AT FRONT COOKLINE HANDSINK, WAITSTATION HANDSINK AND EMPLOYEE RESTROOM.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE AT WAITSTATION HANDSINK.
    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.
 08/16/2011Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Comment:
    ALL EMPLOYEE BEVERAGES WERE FOUND COVERED.
    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: Food Contact Surfaces and Uten
    Comment:
    THE CAN OPNER IS FOUND TO BE CLEAN DURING TODAYS REVISIT INSPECTION.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Preventing Contamination from
    Comment:
    EMPLOYEES FOUND TO WASH THEIR HANDS WHEN REQUIRED.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Raw Animal Foods
    Comment:
    COMMUNITED MEAT FOUND TO BE COOKED TO THE PROPER TEMPERATURE.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    HAM, BEEF AND MILK MARKED PROPERLY.
    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: Separation, Packaging, & Segre
    Comment:
    NO DENTED CANS FOUND IN FACILITY -ALL IN SOUND CONDITION.
    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: Eating, Drinking or Tobacco
    Comment:
    ALL EMPLOYEE BEVERAGES WERE FOUND COVERED.
    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: Food Contact Surfaces and Uten
    Comment:
    THE CAN OPNER IS FOUND TO BE CLEAN DURING TODAYS REVISIT INSPECTION.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Preventing Contamination from
    Comment:
    EMPLOYEES FOUND TO WASH THEIR HANDS WHEN REQUIRED.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Raw Animal Foods
    Comment:
    COMMUNITED MEAT FOUND TO BE COOKED TO THE PROPER TEMPERATURE.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    HAM, BEEF AND MILK MARKED PROPERLY.
    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: Separation, Packaging, & Segre
    Comment:
    NO DENTED CANS FOUND IN FACILITY -ALL IN SOUND CONDITION.
    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
 02/22/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Locations:
    on counter(s)
    Problems:
    Not covered
    Corrections:
    Cover.
    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: Food Contact Surfaces and Uten
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Food Contact Surfaces and Uten
    Comment:
    Soiled can opener found on counter top. All food contact surfaces shall be clean. Wash rinse and sanitize item. Corrected-can opener washed rinsed and sanitized during inspection.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Preventing Contamination from
    Items:
    Employee(s)
    Locations:
    Cookline
    Problems:
    With soiled/contaminated hands/arms
    Corrections:
    Hands/arms shall be washed with soap and hot water at handsink.
    Comment:
    Rags found used to handle utensils and dry off hands. Employees shall properly wash hands and not use reusable towels to hand food items. Train employees to handle foods items properly and not to use re-usable towels.,
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Raw Animal Foods
    Items:
    Cooking of raw animal food(s)
    Locations:
    Cookline
    Problems:
    Not cooked to 155 degrees F for 15 seconds or equivalent Comminuted meat or fish
    Corrections:
    Cook to proper temperature.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Ham, beef, milk not porpely date marked. All potentiall hazardous ready to eat foods shall be properly date marked. Properly date mark all foods. ,
    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: Separation, Packaging, & Segre
    Items:
    Damaged/spoiled/recalled food(s)
    Locations:
    Dish washing Area
    Problems:
    Stored over/next to
    Corrections:
    Store separately.
    Comment:
    Aented can found in storage area near dish washing machine. All canned foods shal be in sound condition. Discard can for safety.,
    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
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    By the restroom(s)
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    near coffee station
    Problems:
    Not provided
    Corrections:
    Provide adequate sanitary hand drying aids/devices.
    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)
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    women's restroom
    Problems:
    Not provided At hand sink
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Dry Storage room
    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
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Locations:
    on counter(s)
    Problems:
    Not covered
    Corrections:
    Cover.
    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: Food Contact Surfaces and Uten
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Food Contact Surfaces and Uten
    Comment:
    Soiled can opener found on counter top. All food contact surfaces shall be clean. Wash rinse and sanitize item. Corrected-can opener washed rinsed and sanitized during inspection.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Preventing Contamination from
    Items:
    Employee(s)
    Locations:
    Cookline
    Problems:
    With soiled/contaminated hands/arms
    Corrections:
    Hands/arms shall be washed with soap and hot water at handsink.
    Comment:
    Rags found used to handle utensils and dry off hands. Employees shall properly wash hands and not use reusable towels to hand food items. Train employees to handle foods items properly and not to use re-usable towels.,
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Raw Animal Foods
    Items:
    Cooking of raw animal food(s)
    Locations:
    Cookline
    Problems:
    Not cooked to 155 degrees F for 15 seconds or equivalent Comminuted meat or fish
    Corrections:
    Cook to proper temperature.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Ham, beef, milk not porpely date marked. All potentiall hazardous ready to eat foods shall be properly date marked. Properly date mark all foods. ,
    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: Separation, Packaging, & Segre
    Items:
    Damaged/spoiled/recalled food(s)
    Locations:
    Dish washing Area
    Problems:
    Stored over/next to
    Corrections:
    Store separately.
    Comment:
    Aented can found in storage area near dish washing machine. All canned foods shal be in sound condition. Discard can for safety.,
    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
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    By the restroom(s)
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    near coffee station
    Problems:
    Not provided
    Corrections:
    Provide adequate sanitary hand drying aids/devices.
    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)
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    women's restroom
    Problems:
    Not provided At hand sink
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Dry Storage room
    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
 02/03/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
    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: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW. 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)
  • Thawing
    Comment:
    FROZEN FOOD PLACED IN COOLER FOR THAWING. VIOLATION CORRECTED.
    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
 09/24/2010Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    drink station beverage machine pop caps
    Problems:
    Soiled
    Corrections:
    Keep clean.
    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: Clean Sight/Touch-No Accum/Enc
    Comment:
    Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) TUNA AT 57F, SAUSAGE LINKS AT 62F ON RAISED RAIL - SLICD HAM AT 54, GYRO MEAT AT 67F INSIDE PREP STATION COOLER - AMBIENT AIR TEMPERATURE AT 58F. 2) SLICED TOMATOES AT 46F, COLESLAW AT 45F ON RAISED RAIL OF SALAD PREP COOLER FRONT COUNTER - AMBIENT AIR TEMPERATURE INSIDE UNIT AT 46F
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) TUNA AT 57F, SAUSAGE LINKS AT 62F ON RAISED RAIL - SLICD HAM AT 54, GYRO MEAT AT 67F INSIDE PREP STATION COOLER - AMBIENT AIR TEMPERATURE AT 58F. 2) SLICED TOMATOES AT 46F, COLESLAW AT 45F ON RAISED RAIL OF SALAD PREP COOLER FRONT COUNTER - AMBIENT AIR TEMPERATURE INSIDE UNIT AT 46F ,
    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 Food, Date Markin
    Comment:
    PH, RTE FOODS HELD UNDER REFRIGERATION > 24 HOURS DATE MARKED AS REQUIRED. , POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK OR DISCARDED.
    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: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    1/2 PAN OF RICE PUDDING EXPIRED INSIDE THE WALK-IN COOLER., EXPIRED DATE MARKED FOOD DISPOSED OF AS REQUIRED.
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Good Repair and Proper Adjustm
    Comment:
    MISSING VENTILATION HOOD FILTER REPLACED., EQUIPMENT REPLACED.
    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:
    women's restroom
    Problems:
    Not provided At hand sink
    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.
  • Light Bulbs, Protective Shield
    Comment:
    Corrected: Observed protective light shields and end caps are in place as needed., COMPLIANT 6-301.14 Protective light shields are in place as needed.
    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
  • Thawing
    Items:
    Frozen food(s) for thawing
    Locations:
    kitchen prep area
    Problems:
    Stored above 41 degrees f thawed or partially thawed At room temperature
    Corrections:
    Store under refrigeration.
    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
  • Wiping Cloths, Use Limitation
    Comment:
    Corrected 3-304.14 Observed: Wiping cloths are stored in adequate strength sanitizer solution.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 08/23/2010Routine Inspection

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