- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DATE MARKING NOT PROVIDED: IN THE WALK IN BEEF EYE ROUNDS (3) PANS EYE ROUNDS (2) IN DELI CASE POTATO SALAD COLESLAW , CORRECTED. DATE MARK PROVIDED ON FOODS LISTED. TO EXERCISE BETTER DATE MARKING PRACTICES, DATE MARK ALL POTENTIALLY HAZARDOUS FOODS FOR THE DAY BEFORE CLOSING DOWN. THIS WAY, DATE MARKING WILL ALWAYS BE DONE. IT IS EVERYONE'S RESPONSIBILITY.
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- LABEL NOT PROVIDED FOR DRY STORAGE BIN OF BREAD CRUMBS.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MOP/UTILITY SINK NOT PROVIDED. VARIANCE APPLICATION WILL BE MAILED. PLEASE COMPLETE APPLICATION EXPLAINING THE STANDARD PROCEDURE OF DISPOSING MOP WATER.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
|
04/08/2015 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- storage area
- Corrections:
- Discard.
- Comment:
- OBSERVED CAN OF TUNA ON DRY STORAGE RACK TO BE DENTED SEVERELY ON RIM AND SEAM OF CAN. OBSERVED SEVERAL CANS OF MANDARIN ORANGES TO HAVE DENTS ON SIDES OF CANS AND ON RIMS. DO NOT SERVE FOOD FROM DENTED CANS. KEEP THESE ITEMS STORED IN A LOCATION SEPARATE FROM FOODS TO BE SERVED FOR RETURN TO SUPPLIER, OR DISCARD. CORRECTED AT INSPECTION BY PERSON IN CHARGE DESIGNATING A SPOT AWAY FROM FOODS TO BE SERVED FOR STORAGE OF DAMAGED CANS. SUBMIT RISK CONTROL PLAN FOR THIS REPEATED VIOLATION TO WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT INSPECTION. A REPEAT OF THIS VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION WITH ASSOCIATED FEES.
- 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: 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 STAFF CUTTING CUCUMBERS THAT ARE READY-TO-EAT WITH BARE HANDS. USE GLOVES OR UTENSILS AS STATED ABOVE TO PREVENT FOOD BORNE ILLNESS FROM CONTAMINATION BY HANDS. CORRECTED AT INSPECTION BY PERSON IN CHARGE DIRECTING STAFF TO WEAR GLOVES INSTEAD OF CUTTING CUCUMBERS WITH BARE HANDS. EDUCATION PROVIDED AT INSPECTION ON FOOD CODE REQUIREMENTS FOR HANDLING 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- , , OBSERVED BUILD-UP OF DEBRIS ON SEVERAL DRY GOODS BINS. CLEAN OFTEN ENOUGH TO PREVENT BUILD-UP OF SOIL.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/14/2014 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- storage area
- Corrections:
- Discard.
- Comment:
- Observed 3 rusted cans of food. Corrected by discarding.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Glass door cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- In the front deli case: roast beef, beer salami, ham without date marking used for up to 3 days. Corrected by date marking.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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05/28/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue practice of using a simple bowl / plate as a product scoop. Begin practice of using a food grade scoop with handle always keeping the handle properly extended OUT of the various food products being dispensed.
- 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:
- kitchen reach-in cooler(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in cooler located within the kitchen. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/18/2013 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen dry storage room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various single service type dry goods a minimum 6" off the floor of the dry storage room. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue practice of allowing the bulk product dispenser handles to come into direct contact with food materials being dispensed. Begin practice of always keeping the handle properly extended OUT of the various food products being dispensed.
- 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
|
05/07/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT LETTUCE AT 47 DEGREES ON TOP LEVEL OF 2 DOOR FRONT AREA PREP COOLER. HOMEMADE ITALIAN DRESSING AT 47 DEGREES ON TOP LEVEL. THESE ITEMS WERE DISCARDED. MANAGER STATES THAT NO PHF WILL BE KEPT IN THIS COOLER UNTIL CORRECTED. COOLER AIR TEMP AT 44 DEGREES, PHF MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY DISCARDING ITEMS. 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)
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s) utensils
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- OBSERVED EMPLOYEE DRYING UTENSILS WITH A RAG. UTENSILS MUST BE AIR DRIED. CORRECT IMMEDIATELY
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- 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 CUPS USED AS SCOOPS IN SOME FOOD BINS. USE SCOOPS WITH HANDLES AND STORE OUTSIDE OF FOOD BIN. 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED FOOD ENCRUSTED PREP COUNTER UNDER MIXER BOWL AREA AND ENCRUSTED SHELF UNDERNEATH. OBSERVED FOOD ENCRUSTED MIXERS. OBSERVED FOOD ENCRUSTED COVERS TO FOOD BINS UNDER PREP TABLE. OBSERVED EXCESS FOOD DEBRIS ON TOP AND BOTTOM SHELVES ON PREP LINE. OBSERVED EXCESS FOOD DEBRIS ON BOTTOM OF 1 DOOR TALL COOLER. NON FOOD CONTACT SURFACES MUST BE CLEAN. CORRECT IMMEDIATELY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/14/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED OPEN POP CANS. USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE., CORRECTED BY DISCARDING CANS.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- UTENSILS IN PAN THAT HAVE FOOD DEBRIS. ENSURE PAN IS CLEAN FOR CLEAN UTENSILS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/15/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/11/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED CUP AND BOTTLED BEVERAGE. IN FOOD AREAS, MUST USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE. USE APPROVED CONTAINERS., CORRECTED. BOTTLE DISCARDED AND CUP REMOVED.
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED 3 OPENED GALLON CONTAINERS OF MILK DATED 4/30/11. POTENTIALLY HAZARDOUS FOODS CAN NOT GO BEYOND USE BY DATE. DISCARD MILK., CORRECTED. MILK DISCARDED.
- 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
- Equip., Clothes Washer/Dryers,
- Items:
- Equipment
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- FACILITY HAS MANY POTS AND AND OTHER EQUIPMENT THAT ARE NOT USED THAT ARE STORED IN THE RESTROOM. REMOVE ITEMS FROM RESTROOM.
- General violation description:
- 4-401.11 - (A) Except as specified in # (B) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (1) In locker rooms
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY USES CHLORINE TO SANITIZE BUT ONLY HAS QUATERNARY TEST STRIPS. PROVIDE CHLORINE TEST STRIPS.
- 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)
|
05/04/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/30/2010 | Routine Inspection |
| No violation noted during this evaluation. | 04/27/2010 | Routine Inspection |
| No violation noted during this evaluation. | 10/30/2009 | Routine Inspection |
| No violation noted during this evaluation. | 04/03/2009 | Routine Inspection |
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