- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed a few drain flies in serving area and near restroom's. Establishment must be free of pests. Eliminate all drain flies. Clean all floor drains and work with a pest control provider. Correct immediately,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- a. Observed homemade tarter sauce at 56 degrees in little cups on ice bath tray in serving line. Discard. Store at 41 degrees or less. b. Observed homemade noodles, sauces and other food at 45 - 48 degrees in walk in cooler. Discard. Keep at 41 degrees or less at all times. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no Quaternary ammonium (QUAT) test strips. Provide and use quat test strip to measure sanitizer level of rag buckets. Correct immediately,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dusty lights and cords above serving line. Clean all dust from these lights and cords. Observed dusty floor fan in kitchen. Clean this fan. Physical facilities must be clean. Correct 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Observed while cutting board deeply grooved and stained. Replace cutting board. Cutting boards can not be blacked or deeply grooved. Correct immediately,
- 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.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed excess crusty food debris on and in recipe book in kitchen. Observed excess food debris in utensil drawers in prep area. Clean these items. Non food contact surfaces must be clean and sanitized. Correct immediately,
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Observed bowls used as scoops in many food containers in dry storage and in walk in cooler. Use scoops with handles and store with handle straight up. Correct immediately
- 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
- Repairing
- Items:
- Physical facilities
- Locations:
- Wall(s) floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed floor tiles though out kitchen in poor repair with missing and cracked tiles. Replace/repair all floor damage. Physical facilities must be maintained in good working order Correct by next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/22/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED OBSERVED DRAINLINE FROM ICE MACHINE PROPERLY AIR-GAPPED RUNNING TO SEWAGE DRAIN.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Characteristics
- Comment:
- CORRECTED OBSERVED ITEMS ON STEAM TABLE BEING RE-HEATED IN POTS THAT ARE MADE OF SAFE MATERIALS.
- 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
- Critical: Cooling Methods
- Comment:
- CORRECTED ASKED MANAGER WHAT COOLING PROCEDURES ARE USED. OBSERVED RICE IN REACH IN COOLER PROPERLY COOLING AT TEMPERATURE OF 65F AND IN A SMALLER PAN. ALSO DISCUSSED COOLING MEAT.
- 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
- Comment:
- CORRECTED OBSERVED ITEMS HELD COLD ON ICE IN SERVER LINE TO BE BELOW 41F. MANAGER STATED THAT ITEMS ARE ROTATED EVERY HALF HOUR AND A LOG IS KEPT.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED OBSERVED TEMPERATURE OF ROAST HOT HOLDING ABOVE 135F. TEMPERATURE IS TAKEN FREQUENTLY.
- 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
- Comment:
- CORRECTED OBSERVED ITEMS IN REACH IN COOLER AND WALK IN COOLER DATE MARKED WITH DATE 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: When to Wash
- Comment:
- CORRECTED ASKED EMPLOYEE'S HOW OFTEN THEY CHANGE GLOVES BETWEEN TASKS AND WHETHER THEY PRACTICE GOOD HANDWASHING. I WAS SATISFIED WITH ANSWERS GIVEN ABOUT PERSONAL HYGEINE.
- 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
|
01/13/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- Ice machine(s) drainline(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A DIRECT CONNECTION MAY NOT EXIST BETWEEN THE SEWAGE SYSTEM AND A DRAIN ORIGINATING FROM EQUIPMENT WHERE FOOD IS PLACED. OBSERVED DRAIN LINE ORIGINATING FROM ICE MACHINE DIRECTLY IN SEWAGE DRAIN IN KITCHEN. DRAIN LINE MUST BE PROPERLY AIR GAPPED TO PREVENT BACK SIPHONAGE.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- steam table
- Corrections:
- Provide safe, approved materials.
- Comment:
- MATERIALS THAT ARE USED IN THE CONSTRUCTION OF FOOD CONTACT SURFACES MUST NOT ALLOW POSSIBLE CONTAMINATION FROM DELETERIOUS SUBSTANCES. OBSERVED PLASTIC TUBS USED ON STEAM TABLE IN KITCHEN TO KEEP FOOD HOT. MUST USE FOOD GRADE MATERIALS APPROVED FOR USE IN HOT HEATING APPLICATIONS TO REHEAT OR HOLD FOOD HOT. FIND DOCUMENTATION THAT THE PLASTIC TUBS ARE ACCEPTABLE FOR THIS USE. ,
- 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
- Critical: Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- PREMISES SHALL BE MAINTAINED FREE OF PESTS BY ELIMINATING HARBORAGE CONDITIONS. THE DAMAGED FLOOR AND STANDING WATER IS ALLOWING FOR THE BREEDING OF DRAIN FLIES. A FEW DRAIN FLIES WERE OBSERVED IN THE DISH AREA AND THE BUFFET LINE. ELIMINATE PESTS BY ELIMINATING AREAS WHERE THEY LIVE AND BREED. REPAIR FLOORS AND ELIMINATE STANDING WATER.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- refrigerator
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- COOLING MUST BE ACHIEVED BY SEPARATING INTO SMALLER, THINNER PORTIONS. OBSERVED TURKEY IN REFRIGERATOR THAT WAS COOLED TODAY AT 80F BY TIME OF INSPECTION. COOLING MUST BE ACHIEVED IN A TWO STEP PROCESS WHERE THE TEMPERATURE REACHES 70F WITHIN THE FIRST TWO HOURS OF COOLING AND FROM 70F TO 41F WITHIN FOUR HOURS.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT FREE OF AN ACCUMULATION OF DIRT, FOOD RESIDUE AND OTHER DEBRIS. THE FOLLOWING ITEMS WERE OBSERVED TO BE DIRTY: -EXTERIOR OF FOOD BINS FOR SUGAR, GELATIN, ETC. -FOOD SPILLS ON FLOOR OF SANYO REACH-IN-COOLER -SHELVES IN DRY STORAGE, WALK-IN-COOLER -STOVE TOP CLEAN ALL NOTED EQUIPMENT.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- serving line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD HELD COLD SHOULD BE MAINTAINED AT 41F OR BELOW. OBSERVED PRE-PORTIONED LETTUCE (46F), SHRIMP (44F) AND COLESLAW (44F) ABOVE 41F ON ICE IN CAFETERIA LINE. PASTA SALAD IN KITCHEN REFRIGERATOR WAS 46F. POTENTIALLY HAZARDOUS FOOD HELD COLD HAS TO BE 41F OR BELOW.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- serving line
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD HELD HOT SHOULD BE MAINTAINED AT 135F OR ABOVE. OBSERVED ROAST UNDER HEAT LAMP AT SERVING LINE WITH TEMPERATURE OF 111F. ALL HOT HOLDING FOOD MUST BE MAINTAINED AT 135F OR ABOVE.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- refrigerator
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- READY TO EAT FOOD HELD UNDER REFRIGERATION FOR MORE THAN 24 HOURS MUST BE DATE MARKED. OBSERVED MULTIPLE REFRIGERATED ITEMS-PREPARED PASTA, SLICED HAM WITHOUT BEING DATE MARKED. DATE MARK READY TO EAT FOOD HELD LONGER THAN 24 HOURS.,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After touching bare human body parts other than clean hands/arms
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds
- Comment:
- EMPLOYEES MUST CLEAN HANDS IMMEDIATELY BEFORE HANDLING FOOD OR CLEAN EQUIPMENT AND UTENSILS AFTER TOUCHING BARE HUMAN BODY PARTS. OBSERVED EMPLOYEE IN KITCHEN TOUCH HIS FACE WITH GLOVES ON AND IMMEDIATELY OPEN THE REFRIGERATOR AND MOVE A PAN. EMPLOYEES MUST WASH HANDS AND THEN CHANGE GLOVES IF THEY HAVE TOUCHED PARTS OF THEIR BODY.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. THE LEFT STEAMER WAS LEAKING WATER FROM THE DOOR WHERE THE SEAL WAS DAMAGED. THE OVEN DOOR WAS BENT AND DID NOT CLOSE OR SEAL. THE SANYO COOLER DOOR HANDLES WERE MISSING/DAMAGED. REPAIR ALL DAMAGED EQUIPMENT.
- 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
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE FLUORESCENT LIGHTS IN THE BACK KITCHEN AREA WERE MISSING END CAPS ON THE LIGHT SHIELDS. ALL LIGHTS MUST BE SHIELDED TO ENCLOSE THE GLASS COMPLETELY IN CASE OF BREAKAGE. INSTALL END CAPS WHERE MISSING.
- 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
- Repairing
- Items:
- Physical facilities
- Locations:
- Wall(s) floor
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED WATER ON THE FLOOR ESPECIALLY IN THE FRONT SERVING AREA, IN FRONT OF THE DISH AREA AND IN THE DISH AREA. THE GROUTING BETWEEN THE TILES WAS WORN AND LOW. THE WATER IS GETTING UNDERNEATH THE FLOOR TILES IN THE DISH AREA. ALSO THE PAINT IS PEELING ON THE WALLS, CEILING IN THE ENTIRE BACK KITCHEN AREA. REPAIR THE MANY DAMAGED TILES, REGROUT AND RESEAL AS NECESSARY TO PREVENT FURTHER DAMAGE. SCRAPE, SAND AND REPAINT OR REFINISH PEELING WALLS AND CEILINGS. MAINTAIN FACILITY IN GOOD REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/15/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- front serving line
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- 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)
- Locations:
- walk-in cooler(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) WALK-IN COOLER STORAGE RACKS 2) FAN GUARDS IN 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.
|
06/10/2014 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE CHLORINE IN THE 3 COMPARTMENT SINK WAS LESS THAN 10 PPM TODAY. CHLORINE WAS ADDED TO ENSURE 50-100 PPM ( 100 PPM TESTED AFTER ADDED.) MONITOR TO ENSURE PROPER SANITIZING. CORRECTED TODAY.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- THE FLOOR TILES IN THE KITCHEN ARE BROKEN IN AREAS AND THE GROUT IS LOW IN AREAS. THE CEILING PAINT IS PEELING IN MANY AREAS AS WELL. REPAIR BY NEXT INSPECTION. FLOORS WALLS AND CEILINGS MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. RECHECK IN 6 MONTHS.
- 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.
|
12/05/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- DISHMACHINE IS SANITIZING AT 100PPM CHLORINE. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CHOCOLATE MILK IN MILK COOLER IS 40F. COOLER AIR TEMP IS 34F. 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)
- Critical: Warewashing Equipment, Determi
- Comment:
- CHLORINE TEST STRIPS ARE USED TO TEST MACHINE REGULARLY. CORRECTED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
07/19/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- THE DISHMACHINE HAS 0PPM CHLORINE SANITIZER TODAY. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WHITE AND CHOCOLATE MILK IN THE REACH IN COOLER WERE 47-48F. DEFROST/ADJUST COOLER AND MAINTAIN POTENTIALLY HAZARDOUS FOODS UNDER 41F 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: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- USE CHLORINE TEST KIT DAILY TO ENSURE PROPER CONCENTRATION OF CHLORINE SANITIZER AT DISH MACHINE.,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s), Floor(s)
- Problems:
- Not constructed, designed, installed to be, Not constructed, designed, installed according to law
- Corrections:
- Repair/replace to be smooth and easily cleanable., Remove and replace to be in compliance with law.
- Comment:
- THE PAINT IS PEELING ON THE CEILING IN THE KITCHEN, ESPECIALLY OVER THE DISHMACHINE AREA. REPAINT/REFINISH BY NEXT INSPECTION. THERE ARE MANY BROKEN FLOOR TILES IN THE KITCHEN AND SOME MISSING TILES BY THE DISH MACHINE. REPLACE/REPAIR FLOOR BY NEXT INSPECTION. REGROUT WHERE GROUT IS LOW CAUSING WATER TO POOL BETWEEN TILES. RECHECK IN 6 MONTHS.
- 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.
|
06/27/2013 | Routine |
- 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 SLICING COOKED TURKEY WITH BARE HANDS. READY TO EAT FOODS SHALL BE HANDLED WITH UTENSILS OR GLOVED HANDS. , CORRECTED DURING INSPECTION BY EMPLOYEE PUTTING ON GLOVES TO CUT TURKEY.
- 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
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- OBSERVED 2 WHITE AND 1 GREEN CUTTING BOARD STORED ON RACK BEHIND DISH MACHINE AREA. ALL CUTTING BOARDS WERE HEAVILY SCORED. REPLACE CUTTING BOARDS DUE TO NOT BEING ABLE TO PROPERLY CLEAN AND SANITIZE ONCE HEAVILY SCORED.
- 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.
- Comment:
- OBSERVED HANDLE MISSING ON DINING ROOM MICROWAVE AND ALSO ON 2-DOOR SANYO REACH-IN COOLER IN THE KITCHEN. REPAIR/REPLACE HANDLES.
- 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:
- AREA WITH BINS OF FLOUR AND ETC IS SOILED, OUTSIDES OF FLOUR AND OTHER BINS ARE HEAVILY SOILED, METAL PANS WITH SPICES BY OTHER BINS ARE SOILED, EQUIPMENT RACKS BEHIND DISH MACHINE SOILED, 3-DOOR RAETONE COOLER HAS TRAYS ON TOP RACK THAT ARE ENCRUSTED AND COULD CONTAMINATE FOOD BELOW, HANDWASH SINKS IN KITCHEN SOILED, INSIDE OF ICE MACHINE HAS ACCUMULATION OF MOLD. CLEAN ALL AREAS TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- OBSERVED ALUMINUM PIE TINS AND OTHER FOOD EQUIPMENT STORED IN WOMENS EMPLOYEE RESTROOM. REMOVE AND RELOCATE THESE ITEMS TO APPROVED STORAGE AREA.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FLOOR TILES IN KITCHEN ARE CRACKED AND/OR MISSING AND CREATING POOLING OF WATER. REPAIR/REPLACE TILES TO BE IN GOOD REPAIR AND TO PREVENT POOLING OF WATER.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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12/05/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- IN WALK-IN COOLER OBSERVED DUST ON CONDENSER FANS AND CEILING. OBSERVED DUST ON CONDENSER FAN IN PIE COOLER ON LINE. CLEAN COOLERS 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.
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06/04/2012 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY REPAIRING THE SPRAY NOZZLE AND PROVIDING AN AIR GAP OF AT LEAST 1 INCH.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Characteristics
- Comment:
- CORRECTED BY NOT USING GARBAGE BAGS TO COVER FOOD. OBSERVED PLASTIC WRAP USED.
- 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
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING RAW WHOLE BEEF ABOVE RAW GROUND BEEF.
- 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: System Maintained in Good Repa
- Comment:
- CORRECTED BY PROVIDING HOT WATER AT HANDSINK IN DISH WASH AREA.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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12/15/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAY NOZZLE AT DISH MACHINE IS BELOW RIM OF DRAIN BOARD. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN SPRAY NOZZLE AND RIM.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED TRAY OF CHICKEN AND OTHER MEAT IN FREEZER COVERED WITH BLACK GARBAGE BAGS THAT DIRECTLY CONTACT FOOD. ONLY USE FOOD APPROVED LINERS/PLASTIC WRAP.,
- 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
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- IN WALK-IN COOLER OBSERVED TRAY WITH MANY BAGS OF RAW GROUND BEEF ABOVE WHOLE BEEF. STORE GROUND BEEF BELOW WHOLE BEEF.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- DISH MACHINE AREA HAND SINK DOES NOT HAVE HOT WATER. PROVIDE HOT WATER AT ALL TIMES. REPAIR.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- AREA WITH BINS OF FLOUR AND ETC IS SOILED, EQUIPMENT RACKS BEHIND DISH MACHINE SOILED, UNDER SNEEZE GUARD IN FRONT STEAM TABLE AREA IS ACCUMULATING DEBRIS. CLEAN ALL AREAS TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Comment:
- OBSERVED FOOD DEBRIS IN DIPPER WELL WITH UTENSILS. ENSURE DIPPER WELL WATER RUNNING SUFFICIENT ENOUGH TO FLUSH FOOD DEBRIS.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MANY FLOOR TILES IN KITCHEN MISSING OR CRACKED AND CRUMBLING. THIS IS CAUSING POOLING OF WATER IN AREAS. REPAIR/REPLACE TILES. CEILING ABOVE DISH MACHINE AREA HAS PAINT PEELING. REPAIR TO PREVENT PAINT FALLING ON EQUIPMENT.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto Equipment
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- OBSERVED ACCUMULATION OF CONDENSATION ABOVE DISH MACHINE AREA FROM THE STEAM. CONDENSATION IS DRIPPING ONTO CLEAN EQUIPMENT THAT IS UPSIDE DOWN. CONTACT CITY BUILDING DEPARTMENT AND INSTALL HOOD FOR VENTILATION OR USE ANOTHER MEANS TO PREVENT CONDENSATION.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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12/05/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- WALK-IN HAD RAW SAUSAGE AND RAW GROUND BEEF ABOVE RAW WHOLE PORK/BEEF. TRAY RACK HAD RAW GROUND CHUCK ABOVE RAW FISH AND BOTH ABOVE STUFFING. STORE RAW ANIMAL PRODUCTS SEPARATED., CORRECTED. RAW GROUND PRODUCTS MOVED TO BOTTOM SHELF. STUFFING MOVED TO TOP SHELF WITH RAW FISH BELOW AND RAW GROUND CHUCK ON BOTTOM.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OUTSIDE OF BINS FOR FLOUR, SUGAR, ETC ARE SOILED. WALK-IN COOLER HAS DUST ACCUMULATION ON CEILING. 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 3-DOOR RAETONE HAS ACCUMULATION OF WATER. CLEAN AND REPAIR.
- 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.
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06/10/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- CORRECTED. DID NOT OBSERVE ANY DRAIN FLIES IN FACILITY OR DISH WASHING AREA. TILES TO BE REPAIRED TONIGHT.
- 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
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04/28/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW.
- 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: System Maintained in Good Repa
- Comment:
- HOT WATER RESTORED TO HANDSINK AND EXCESSIVE AMOUNT OF WATER ELIMINATED FROM FLOOR AT DISH MACHINE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- ceiling fan blades serving line
- 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.
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- Facility
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- DRY GOODS AND SPICE CONTAINERS NOT LABELED WITH COMMON NAME IN KITCHEN PREP AREA.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Cooling methods
- Comment:
- HOT FOODS LOOSELY COVERED WHILE COOLING TO ALL ADEQUATE HEAT TRANSFER.
- 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
- Frequency
- Items:
- Pick up frequency for refuse
- Locations:
- employee restroom women's restroom
- Problems:
- Inadequate
- Corrections:
- Increase pick-up frequency.
- Comment:
- TRASH OVERFLOWING FROM BOTH TRASH CANS INSIDE EMPLOYEE WOMEN'S RESTROOM.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
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12/08/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door reach-in cooler Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) COOKED RICE AT 53F, GREEN BEANS AT 63F, LIMA BEANS AT 68F INSIDE THE 2-D00R REACH IN COOLER INSIDE THE KITCHEN -DOOR WAS OBSERVED TO BE AJAR - AMBIENT AIR TEMPERATURE AT 60F 2) SALAD WITH SHRIMP ON TOP AT 56F ON ICE AT SALAD BAR.
- 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:
- 2-door reach-in cooler Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) COOKED RICE AT 53F, GREEN BEANS AT 63F, LIMA BEANS AT 68F INSIDE THE 2-D00R REACH IN COOLER INSIDE THE KITCHEN -DOOR WAS OBSERVED TO BE AJAR - AMBIENT AIR TEMPERATURE AT 60F 2) SALAD WITH SHRIMP ON TOP AT 56F ON ICE AT SALAD BAR.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Dish washing Area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) DISH WASHING AREA HANDSINK WITHOUT HOT WATER 2) DISH WASHING AREA HANDSINK DRAINLINE FLOODING FLOOR - TOO MUCH WATER FLOWING INTO FLOOR DRAIN FROM DRAINLINES CAUSING EXCESSIVE AMOUNTS OF POOLED WATER
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Dish washing Area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) DISH WASHING AREA HANDSINK WITHOUT HOT WATER 2) DISH WASHING AREA HANDSINK DRAINLINE FLOODING FLOOR - TOO MUCH WATER FLOWING INTO FLOOR DRAIN FROM DRAINLINES CAUSING EXCESSIVE AMOUNTS OF POOLED WATER,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- 2-door reach-in cooler Kitchen Area
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED TWO LARGE TURKEY BREASTS WRAPPED TIGHTLY AT 152F INSIDE THE 2-DOOR REACH-IN 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
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- 2-door reach-in cooler Kitchen Area
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED TWO LARGE TURKEY BREASTS WRAPPED TIGHTLY AT 152F INSIDE THE 2-DOOR REACH-IN 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
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06/15/2010 | Routine Inspection |
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