- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
* Uncover food items was observed in the single door refrigerator unit, during time of inspection.
- Cooling Potentially Hazardous Food (46.384(a)(b))
* Large containers of gravy was cooling in large portions. Owner placed food items in small container and placed in the walk-in refrigerator unit, during time of inspection.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
* Tuna fish was held at 50, cole slaw was held at 53 degrees F rather than 41 degrees F or below as required. The listed food items was placed in freezer until 40 degrees was observed.
- Date Marking of Ready-to-Eat Potentially Hazardous Foods (46.385(b))
46.385(b) - Date Marking of Ready-to-Eat Potentially Hazardous Foods (b) Date marking of ready-to-eat, potentially hazardous food. (1) Except as specified in paragraph (4) or (5), refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food facility for more than 48 hours shall be clearly marked to indicate either of the following: (i) The date by which the food shall be consumed on the premises, sold or discarded. (ii) The date on which the food was prepared. (2) Refrigerated ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked with the date the original container is opened in a food facility. Except as specified in paragraphs (4) and (5), all food repackaged from the original container by the food facility shall be clearly marked to indicate the date by which the food shall be consumed on the premises, sold or discarded, and in no case may this date be beyond the manufacturer’s use-by date. (3) A refrigerated, ready-to-eat, potentially hazardous food that is frequently rewrapped (such as lunchmeat or a roast), or for which date marking is impractical (such as soft serve mix or milk in a dispensing machine), shall be marked as in paragraph (1) or (2), or by an alternative method acceptable to the Department. (4) Paragraphs (1) and (2) do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. (5) Paragraph (2) does not apply to the following: (i) Fermented sausages produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’ and which retain the original casing on the product. (ii) Shelf stable, dry fermented sausages. (iii) Shelf stable salt-cured products such as prosciutto and parma (ham) produced in a Federally inspected food processing plant that are not labeled ‘‘keep refrigerated’’—provided that when the face is cut, the remaining portion is whole and intact. (6) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, potentially hazardous food is subsequently combined with additional ingredients or portions of food, shall retain the date marking of the earliest-prepared or first-prepared ingredient. * Potentially hazardous ready to eat food (deli meat and cold salads), prepared in the food facility and held for more than 48 hours, located in the *, was not date marked.
- Equipment in Good Repair & Proper Adjustment (46.671)
* Partition was not observed in the dry (no ice present) in the ice bin at the bar area.
- Chemical Sanitization for Mechanical or Manual Warewashing Equipment (46.674(d))
* The chlorine concentration in the sanitizing solution of the warewash washing unit was 0 ppm, rather than 50-100 ppm as required. Service man from TERMAC arrived to the above location to make the proper repairs to the warewash unit, during time of inspection.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
* Hose bib was not observed on the hose connection in the basement.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
* Fly adhesive strip was observed in the food prep area in the basement.
- Lighting Intensity (46.943)
* No lighting in the single door reach-in refrigeration unit in the kitchen.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
* Ceiling is leaking in the rear dry storage area in the basement area.
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07/22/2010 | Regular |
- Designation of Person in Charge (46.101)
* No one is certified in the establishment, during time of inspection.
- Hair Restraints (46.152)
* Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
- Preventing Cross-Contamination of Packaged and Unpackaged Food by Separation, Packaging & Segregation (46.281)
* Food items in the walk-in refrigerator and single door refrigerator.
- Identification of Content on Food Storage Containers (46.282)
* Working bulk food ingredient storage containers are not labeled with the common name of the food.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
* Raw eggs held at 68 degrees F, rather than 45 degrees F or below as required. * The following food items are stored at improper cold holding temperature: cold slaw 50 degress, tomatos 58 degrees, tuna fish 58 degreee, chicken salad 52 degrees, sliced cheese 59 degrees, scrapple 74 degres, thousand island salad dressing 61 degrees, italian salad dressing 61 and house salad dressing 64. All listed food items are not to be served and need to be discarded immediately.
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
46.423 - Consumer Advisory for Raw or Undercooked Animal-Derived Food Except as specified in § § 46.361(c) and (d)(3) and 46.461 (relating to cooking raw animal-derived foods
- Equipment in Good Repair & Proper Adjustment (46.671)
* Carbon dioxide tanks are not properly sercured, during time of inspection.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
* Hose bib was not observed on the hose connection in the basement. * Catch basins in basement are not clean.
- Maintaining & Using a Handwashing Facility (46.825(a) & 46.981(h))
* No paper towel observed in the establishment during time of inspection.
- Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
* Unscreened open doors are observed in the front of the establishment. * Screen or fan guard is not observed at the exhuast fan in the basement area.
- Repair & Cleaning Various Premises, Structures, Attachments & Fixtures (46.981(a)-(c)(g)(n))
* Missing wall tiles near rear exit doors. * Wall behind flat grill and deep fryer are not clean, where it is needed.
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04/24/2010 | Regular |
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