| No violation noted during this evaluation. | 01/30/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blade and holder in the kitchen on second floor. Food contact equipment must be kept clean. The can opener blade and holder were cleaned to sight and touch in my presence. Violation corrected.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the handsink in the second floor kitchen. Paper towels must be provided. Provide paper towels in dispenser at handsink. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the kitchen handsink on second floor. Provide soap in dispenser at handsink.
- 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed hot and cold water shut off for the kitchen handsink on the second floor. Plumbing must be maintained. Provide hot and cold water under pressure at this handsink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed handsink in second floor kitchen blocked off by food carts. Handsinks must be kept accessible. Remove carts from in front of the handsink.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty exhaust hood filters above the cookline on second floor and exhaust hood above the dishmachine on second floor. Ventilation must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty ceiling tiles and wallls in the second floor kitchen. Facilities must be kept clean. Clean to sight and touch as needed.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing handwashing signs for the handsinks in first floor kitchen and the men's room handsinks. Provide handwashing signs in each of these areas.
- 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
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed three missing light shields in the second floor kitchen. Install three new light shields.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy pop gun holder at the end of the bar. Non-food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometer in the food prep coolers in first floor kitchen. Provide conspicuous thermometers in these coolers.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
01/12/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the front handsink in kitchen. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the sanitizing rinse for the kitchen dishmachine at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. The dishmachine was repaired and provided 50 ppm of chlorine in my presence. Violation corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed bar handsink with beer bottles stored inside and dirty kitchen items in the front kitchen handsink. Handsinks must be kept accessible. These items were removed from the handsinks in my presence. Violation corrected.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the handsinks in bar, kitchen and restrooms. Provide handwashing signs for each of these handsinks.
- 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
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shield for the light fixture near the cookline. Install a light shield.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed mop sink with cleaning suplies stored in sink so it cannot be used. Remove thse items and keep the sink accessible for filling and emptying the mop buckets.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no conspicuous thermometer for the salad prep cooler in kitchen. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
07/09/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- PIC HAS PURCHASED A QUAT SANITIZING TEST KIT FOR ESTABLISHMENT. CORRECTED.
- 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)
|
01/15/2014 | Follow-up |
- Critical: Controlling Pests
- Comment:
- NO GNATS WERE OBSERVED DURING FOLLOW-UP. MANAGEMENT CORRECTED VIOLATION BY CLEANING DRAINS. CORRECTED.
- 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: Sanitizing Solutions, Testing
- Comment:
- A QUAT SANITIZER KIT IS NOT AVAILABLE. PROVIDE A KIT AS SOON AS POSSIBLE. PERSON-IN-CHARGE WILL EMAIL A COP Y OF RECEIPT FOR QUAT SANITIZER TEST KIT TO WAYNE COUNTY HEALTH DEPT. AT AJACKSO4@WAYNECOUNTY.COM. PLEASE ADDRESS EMAIL TO WILMA JACKSON.,
- 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)
|
01/03/2014 | Follow-up |
- Critical: Controlling Pests
- Comment:
- OBSERVED GNATS FLYING NEAR KNOB DISPENSER ADJACENT TO BAR DOOR ENTRANCE. PREMISES SHALL BE MAINTAINED FREE OF INSECTS AND PESTS. PESTS CAN BE ELIMINATED THROUGH TRAPPING OR SOME OTHER METHOD. ELIMINATE GNATS AS SOON AS POSSIBLE. WILL VERIFY CORRECTION WITHIN 5 DAYS.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- QUAT SANITIZER TEST KIT WAS NOT AVAILABLE FOR DISH WASH MACHINES. A TEST KIT MOST BE PROVIDED TO ENSURE ACCURACY OF SANITIZING CONCENTRATION IN MG/L. PROVIDE TEST KIT IMMEDIATELY. WILL VERIFY CORRECTION WITHIN 5 DAYS., ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED LEMON SLICES AND STRAWS INSIDE HAND WASH SINK. HAND WASH SINK SHALL BE USED FOR HAND WASH ONLY AND NOT CULINARY PURPOSES. PERSON-IN-CHARGE CLEARED SINK OUT DURING INSPECTION. CORRECTED.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- BEVERAGE DISPENSER HOLDERS WERE SOILED BEHIND THE BAR. NON-FOOD CONTACT SURFACES SHALL BE CLEANED FREQUENTLY ENOUGH TO PREVENT SOIL BUILD UP. CLEAN HOLDERS IMMEDIATELY. WILL VERIFY AT 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.
|
12/18/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY PROVIDING 50-100PPM CHLORINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING FOOD AT/BELOW 41F IN BOTH COOLERS.
- 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)
|
07/23/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASS MACHINE NOT PROVIDING SANITIZER. CORRECTED BY PRIMING TO PROVIDE 50-100 PPM CHLORINE. IF MACHINE DOES NOT HOLD PRIME - SERVICE.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BOTH COOK LINE PREP COOLERS NOT COMPLIANT: OBSERVED CUT LETTUCE AT 61F AND CUT TOMATOES AT 66F. SWISS CHEESE AT 60F WAS DISCARDED. ARTICHOKE DIP 55F, CHEESE SAUCE SLAW. SALSA 50-55F, DELI MEAT AND NOODLES 45-48F. DISPOSE OF ALL POTENTIALLY HAZARDOUS FOOD FOUND AT OVER 50F. SELL OR DISPOSE OF REMAINDER WITHIN 4 HOURS OF GOING OVER 41F. DO NOT USE COOLERS FOR PHF UNTIL REPAIRED OR REPLACE TO MAINTAIN FOOD AT OR BELOW 41F. FOLLOW UP IN 4-10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- A PIZZA CUTTER WAS STORED IN THE UNSANITARY SPACE BETWEEN COUNTER AND COOLER AT THE COOK LINE. CORRECTED B Y STORING IN A CLEAN MANNER.
- 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
|
06/27/2013 | Routine |
- Critical: Poisonous/Toxic Material Conta
- General violation description:
- 7-203.11 - A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD.
- Critical: Poisonous/Toxic Material Conta
- General violation description:
- 7-203.11 - A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD.
- Critical: Warewashing Equipment, Determi
- Comment:
- OPERATOR HAS ORDERED TEST STRIPS
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Critical: Warewashing Equipment, Determi
- Comment:
- OPERATOR HAS ORDERED TEST STRIPS
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
01/03/2013 | Follow-up |
- Critical: Conveying sewage
- Comment:
- MOP SINK IS AVAILABLE AND OPEN FOR USE
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Conveying sewage
- Comment:
- MOP SINK IS AVAILABLE AND OPEN FOR USE
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR SANITATION RINSE,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR SANITATION RINSE,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
12/21/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED
- 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: Cleaning Freq.,Food Contact Su
- Comment:
- CORRECTED
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Controlling Pests
- Comment:
- CORRECTED
- 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: Conveying sewage
- Comment:
- EMPTY MOP SINKS OF CLEAN TOWELS AND OTHER ARTICLES........MAINTAIN ACFCESSIBLETO MOP WATER DISPOSAL ONLY,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED
- 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
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: When to Wash
- Comment:
- CORRECTED
- 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
|
12/04/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- INTERIOR PLASTIC OVER HANG OBSERVED WITH BLACK GROWTH.........CONDENSATE DRIPPING OVER THE BLACK RESIDUE/GROWTH....... DISCARD ICE, CLEAN AND SANITZE THE ICE MACHINE UPSTAIRS.......THEN BEGIN ICE MAKING PROCESS AGAIN.
- 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: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- UPSTAIRS CAN OPENER OBSERVED WITH ACCUMULATED RESIDUE,,,,,,,INCREASE FREQUENCY OF CLEANING THIS FOOD CONTACT SURFACE.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CONSUMER ADVISORY FOR FOODS COOKED TO ORDER ON THE MENU.....SUCH AS STEAKS AND BURGERTS....NO ADVISORY ON MENU.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- MANY FLIES OBSERVED IN THE FOOD ESTABLISHMENT........REMOVE OBSERVED FLIES.......CALL PEST EXTERMINATOR IF OPERATOR CAN NOT MANAGE THE PROBLEM. UPSTAIRS, REMOVE FLY STRIPS WITH MANY DEAD FLIES OBSERVED ON STRIPS STORED OVER CLEAN UTENSILS AND EQUIPMENT......DISCUSSED WITH OPERATOR ACCEPTABLE STRIP LOCATIONS AWAY FROM CLEAN EQUIPMENT , FOOD PREP, AND FOOD STORAGE.
- 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: Conveying sewage
- Items:
- Sewage
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- MOLP SINK LOADED WITH ARTICLES AND TOWELS.......MAINTAIN SINK OPEN FOR MOP WATER DISPOSAL DAILY.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR EMPLOYEE DRINKS.......NO OPEN DRINKS OR TWIST CAP BOTTLES.......BOTH WERE OBSERVED IN EMPLOYEE WORK AREAS.
- 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:
- COOKED POTATOES RECORDED AT 60F......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW INSIDE REACH IN COOLER......SLICED TOMATORES AT 50F AT TOP OF COOLER OF SAME COOLER. REPAIR / REPLACE COOLER TO MAINTAIN 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: Poisonous/Toxic Material Conta
- Items:
- Toxic containers
- Comment:
- REMOVE TOXIC NON FOOD GRADE CHEMICAL PESTICIDES......REMOVE RAID PESTICIDE OBSERVED UPSTAIRS IN CHEMICAL STORAGE OF THE FOOD WORK AREA
- General violation description:
- 7-203.11 - A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD.
- Critical: Separation, Packaging, & Segre
- Comment:
- COOK OBSERVED HANDLING RAW BURGTER WITH BARE HANDS.......THEN WIPING HANDS ON WIPING CLOTH, HANDLING FOOD, EQUIPMENT , AND OPENING FREEZER DOORS.........EVENTUALLY PUTTING ON GLOVES WITHOUT HAND WASH.........DISCONTINUE CROSS CONTAMINATION OF FOOD AND EQUIPMENT AFTER HANDLING RAW ANIMAL FOODS.......WASH HANDS PROMPTLY.
- 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: Warewashing Chem.San., Temp/pH
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- UPSTAIRS DISHWASHERS WAS NOT DISPENSING SANITIZER AFTER OPERATOR RAN 5-6 TIMES.......REPAIR MACHINE TO DISPENSE SANITIZER AT 50-100PPM.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- 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:
- ENSURE EMPLOYEES WASH HANDS AFTER CONTAMINATING WITH RAW ANIMAL FOODS AND BEFORE PUTTING ON GLOVES.......COOK DID NOT WASH HANDS AFTER HAANDLING RAW BURGERS WITH BARE HANDS.......NO HAND WASH OBSERVED ........GLOVES PUT ON ....NO HANDWASHING WAS OBSERVED. NO HAND WASHING WAS OBSERVED DURING THE ENTIRE IN SPECTION ........4 PEOPLE I N FOOD SERVICE IN THE KITCHEN WORK AREA......BUT THE SPECIFIC HANDWASHING EVENT OBSERVED IS DETAILED ABOVE. ENSURE EMPLOYEES ARE WASHING HANDS BEFORE PUTTING ON GLOVES, AFTER CONTAMINATING HANDS, AFTER BREAKS, EATING, SMOKING
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ENSURE EMPLOYEES WEAR HAT CAP OR HAIRNET WHEN WORKING WITH FOODS
- 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
|
06/15/2012 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- THE PERSON IN CHARGE HAD KNOWLEDGE OF WHEN EMPLOYEES SHOULD REPORT TO HIM ABOUT THEIR HEALTH AND POSTED A FOODBOURNE ILLNESS GUIDELINE FOR ALL EMPLOYEES TO SEE.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CHECKED BANQUET KITCHEN DISHWASHER AND BAR DISHWASHER WHICH MET THE SPECIFIC CRITERIA FOR SANITIZING.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
01/13/2012 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Comment:
- THE PERMIT HOLDER SHALL REQUIRE FOOD EMPLOYEES TO REPORT TO THE PERSON IN CHARGE INFORMATION ABOUT THEIR HEALTH RELATIVE TO DISEASES TRANSMISSIBLE THROUGH FOOD. PERSONS IN CHARGE MUST MAKE STAFF KNOWLEDGEABLE ABOUT HEALTH CONDITIONS RELATED TO TRANSMISSIBLE DISEASES. PROVIDE ADEQUATE RESOURCE TO EMPLOYEES BY 12-29-11
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Warewashing Chem.San., Temp/pH
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A CHEMICAL SANITIZER USED IN A SANITIZING SOLUTION FOR MECHANICAL OPERATION AT EXPOSURE TIME SHALL MEET SPECIFIC CRITERIA. OBSERVED BANQUET KITCHEN DISHWASHER AND BAR DISHWASHER DID NOT MEET SPECIFIC CRITERIA FOR CHLORINATED SANITIZER. REPAIR DISHWASHER BY 12-29-11
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- EACH HANDWASHING SINK SHALL BE PROVIDED WITH A SUPPLY OF HAND CLEANING LIQUID (SOLUTION). OBSERVED BANQUET KITCHEN COOK-LINE SINK WAS OUT OF SOAP. PROVIDE AN AMPLE SUPPLY OF SOAP BY 6-19-11.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS. OBSERVED SINKS AROUND RESTAURANT WITHOUT PROPER SIGNAGE. HANDWASHING POSTER WAS PROVIDED 12-19-11
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- KNIVES, FORKS AND SPOONS THAT ARE NOT PREWRAPPED SHALL BE PRESENTED SO THAT ONLY HANDLES ARE TOUCHED BY EMPLOYEES AND BY CONSUMERS. OBSERVED FORKS AND SPOONS IN BANQUET KITCHEN STORAGE AREAS STORED HANDLE DOWN. STORE TABLEWARE IN CORRECT MANNER WITH HANDLE DOWN BY 6-19-11.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT BULBS SHALL BE SHIELDED OR OTHERWISE SHATTER-RESISTANT IN AREAS WHERE THERE IS EXPOSED FOOD. OBSERVED IN KITCHEN AREA THAT THE LIGHTS HAD NO PROTECTIVE SHIELDING AND ALSO IN THE BANQUET KITCHEN UNDER THE HOOD (FOR COOK LINE). PROVIDE SHIELDING BY 6-19-11 OR NEXT INSPECTION.
- 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
- Outside receptacles
- Items:
- Waste receptacle(s)
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TRASH RECEPTACLES (OUTSIDE) FOR REFUSE AND RECYCLABLES SHALL BE INSTALLED SO ACCUMULATION OF DEBRIS AND INSECT AND RODENT ATTRACTION AND HARBORAGE ARE MINIMIZED. OBSERVED EXCESSIVE DEBRIS AND THE OUTSIDE OF THE DUMPSTER. CLEAN AREA AND DISPOSE OF RUBBISH IN TRASH CONTAINER BY 6-19-11 OR NEXT INSPECTION.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED CEILING TILES MISSING IN DOWNSTAIRS WOMEN'S BATHROOM, BROKEN FLOOR TILE BY WALK-IN FRIDGE AND AN UNSECURED ELECTRIC WIRE IN THE DRY GOODS STORAGE AREA. REPAIR PROBLEM AREAS BY 6-19-11
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR SANITARY NAPKINS. OBSERVED IN DOWNSTAIRS WOMEN'S BATHROOM NO SUCH DEVICE. PROVIDE PROPER RECEPTACLES BY 6-19-11
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/19/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- MEALT SLICER BLADE HAS BEEN CLEANED
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
08/29/2011 | Follow-up |
- Critical: Conveying sewage
- Comment:
- MOP SINK IS OPEN AND AVAILABLE FOR USAGE
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Eating, Drinking or Tobacco
- Comment:
- BREAK AREA PROVIDED
- 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: Preventing Contamination from
- Comment:
- GLOVES USED IN FOOD PREP
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- LABELING OBSERVED WHERE REQUIRED
- 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
- Comment:
- NO EXPIRED FOODOBSERVED
- 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
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY
- 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
|
08/01/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CLEAN BACK OF MEAT SLICER BLADE OF DRIED FOOD PARTICLES.,
- 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: Cleaning Freq.,Food Contact Su
- Comment:
- CLEAN BACK OF MEAT SLICER BLADE OF DRIED FOOD PARTICLES.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Conveying sewage
- Comment:
- REMOVE POWER TOOLS SUCH AS ELECTRIC DRILLS AND POWER TOOL STORAGE UNITS FROM UTILITY SINK TO ALLOW SINK TO BE USED FOR MOP WATER DISPOSAL.,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Eating, Drinking or Tobacco
- Comment:
- EMPLOYEE OBSERVED DRINKING FROM AN OPEN CUP.....USE LIDDED CUPS WITH STRAWS FOR EMPLOYEE DRINKS.,
- 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:
- SAUSAGE, HAM AND PEPERONI WERE RECORDED AT 47F AT THE TOP OF THE REACH IN COOLER.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Comment:
- COOK OBSERVED SLIDING CHICKEN SLICES OFF BLADE WITH THUMBS......ENSURE FOOD HANDLERS USE GLOVES AND UTENSILS...NO BARE HAND CONTACT WITH 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: Ready-to-Eat Food, Disposition
- Comment:
- BLU CHEESE IDSCARD DATE 6/26, RANCH DISCARD DATE 6/24, AND TARTAR SAUCE DISCARD DATE 6/26......THEST HOUSE MADE POTENTIALLY HAZARDOUS DRESSINGS MUST BE DISCARDED AT THE END OF THE DISCARD DATE.,
- 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
- Critical: System Maintained in Good Repa
- Comment:
- LAUNDRY TUB IS NOW REPAIRED TO PROVIDE WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- SANITIZER DETECTED AT THE KITEHEN DISHWASHER AND UPSTAIRS DISHWAHER.......BAR SANITZER IS NOW USING IODINE AS A SANITIZER AGENT.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
06/28/2011 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- NO SANITIZER DETECTED AT THE GLASSWASHER....SEND ALL BAR GLASSWARE AND EQUIPMENT TO THE KITCHEN TO BE SANITIZED MANUELLY AT THE 3 COMPARTMENT SINK. KITCHEN DISHWASHER IS NOT DISPENSING SANITIZER 50-100PPM EVERY CYCLE.......NO SANITIZER DETECTED AFTER THE FIRST 2 RUNS......SANITIZER WAS TRACE TO 10PPM ON THE 3RD RUN AND 50PPM WAS ACHIEVED ON THE 4TH RUN,,,,,,,ADDITIONAL RUNS WITH THE MANAGER, REVEALED TRACE TO LESSTHAN 50PPM ....OPERATOR CALLED THE SERVICE COMPANY TO CORRECT THE PROBLEM AT TIME OF VISIT. ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
06/06/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF OF ICE MACHINE UPSTAIRS......INTERIOR OVERHANG OBSERVED WITH BLACK GROWTH ACCUMULATING........CONDENSATE DRIPS OVER GROWTH OR RESIDUE ON TO THE ICE IN BIN. DISCARD ICE IN BIN....CLEAN AND SANITIZE INTERIOR OF MACHINE....THEN BEGIN ICE MAKING PROCESS. ALSO, CLEAN CAN OPENER AND MEAT SLICER ( BOTH UPSTAIRS ) OF ACCUMULATING DRIED FOOD DEBRIS. , ,
- 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: Cleaning Freq.,Food Contact Su
- Items:
- Utensil(s) and equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- INCREASE THE FREQUENCY OF CLEANING FOOD CONTACT EQUIPMENT .......OBSERVED ACCUMULATING DRIED FOOD DEBRIS ON MEAT SLICER BLADE AND CAN OPENER BLADE.......RECOMMEND CLEANING MEAT SLICER IMMEDIATELY AFTER USING., ,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REMOVE TOOLS , PLEDGE, CHARCOAL BRICKETS FROM UTILITY SINK ..........ENSURE MOP WASTE WATER IS DISCARDED IN THIS SINK......THE UTILITY SINK IS FOR WASTE WATER DISPOSAL........SUBMIT VARIENCE REQUEST TO WCHD TO BYPASS TRHIS SYSTEM., ,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- PROVIDE BREAK AREA FOR EMPLOYEES TO EAT OUTSIDE OF THE WORK AREA....BARTENDER OBSERVED EATING SOUP IN THE KITCHEN WORK (WAITSTAFF AREA INSIDE KITCHEN)......NO EMPLOYEE EATING IN THE EMPLOYEE WORK AREAS., ,
- 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:
- SAUSAGE AND HAM TOPPINGS RECORDED AT 48F AT SALAD REACH IN COOLER.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW........DISCARD THOSE POTENTIALLY HAZARDOUS FOODS NOT MAINTAINED AT 41F OR BELOW.........CHEF WAS AWARE OF THE TOP OF COOLER PROBLEM AND INDICATES A SERVICE REQUEST WAS IN TO REPAIR., SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM., ,
- 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:
- ENSURE EMPLOYEES WEAR GLOVES WHEN HANDLING READY TO EAT FOODS SUCH AS LETTUCE AND TOMATO THAT WAS OBSERVED HANDLED WITH THE CHEF'S BARE HAND.....NO BARE HAND CONTACT WITH READY TO EAT FOODS....USE GLOVES AND UTENSILS., ,
- 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: Ready-to-Eat Food, Date Markin
- 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:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOUR OR MORE IN WALK IN COOLER.........SPINACH DIP, HONEY MUSTARD/MAYO, SALAMI OPENED ROLL AND OPENED HAM ROLL OBSERVED WITHOUT DATEMARKING.,
- 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)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- HONEY MUSTARD/MAYO DATED DISCARD 5-18, TARTAR SAUCE/HOUSE MADE DATED FOR DISCARD ON 5-29 IN WALK IN AND BLU CHEESE DRESSING DATED 5-23 IN WAITRESS COOLER OBSERVED ........DISXCARD ALL THESE FOODS AND ALL POTENTIALLY HAZARDOUS FOODS AT THE END OF THE DISCARD DATE. SUBMIT RISK CONTROL PLAN TO MWALTON @ 7340727-7165., ,
- 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
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS SEPARATE FROM EACH OTHER WITH RAW CHICKEN ON THE VERY BOTTOM SHELF, THEN RAW GROUND ROUND ABOVE , THEN RAW BEEF AND PORK ABOVE THE GROUND ROUND......RAW SEAFOOD IS OFTEN STORED ABOVE IT ALL BUT CAN BE STORE WITH THE RAW PORK AND WHOLE MUSCLE BEEF SINCE THEY HAVE THE SAME KILL TEMPERATURE OF 145F......RAW EGGS ALSO HAVE A KILL TEMPERATURE OF 145F. WHEN STORING RAW ANIMAL FOODS WITH DIFFERENT KILL COOKING TEMPERATURES TOGETHER ON THE SAME SHELF .........OPERATOR MUST SEPARATE BY BARRIER OR SPACE. AT VISIT OPERATOR HAD RAW BURGER STORED OVER RAW BEEF AND PORK.....ALSO TAPPED KEG IS STORED NEXT TO RAW MEAT SHELVING ......PULL KEG AWAY FROM RAW MEAT SHELVING OR PROVIDE A BARRIER BETWEEN THE KEG AND RAW ANIMAL STORAGE. ,
- 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)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- EPAIR UTILITY SINK(LAUNDRY TUB) TO PROVIDE RUNNING WATER. SUBMIT RISK CONTROL PLAN.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED AT BAR GLASSWASHER. NO SANITIZER DETECTED AT KITCHEN DISHWASHER. RAISE SANITIZER CONCENTRATION ON THE DISHWASHER UPSTAIRS FROM TRACE TO ( 50-100PPM) CALL SERVICE TO REPAIR OR REPLACE THE ABOVE 3 DISH/GLASS WASHING MACHINES......SET UP 3 COMPARTMENT SINK TO ENSURE ALL EQUIPMENT AND UTENSILS HAVE BEEN PROPERLY SANITIZED. SEND ALL EQUIPMENT FROM BAR AND KITCHEN DISHWASHER TO 3 COMPARTMENT SINK TO BE PROPERLY SANITIZED USING AN APPROVED SANITIZER.......MACHINE UPSTAIRS WAS INACTIVE AT TIME OF VISIT., ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE TEST STRIPS TO MONITOR DISHWASHER SANITIZER CONCENTRATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- PROVIDE HANDLED UTENSIL FOR DISPENSING ICE........PLASTIC CUP IS STORED IN THE ICE BIN AT THE POP DISPENSER /SIDE ROOM.......SCOOP AVAILABLE BUT PLASTIC CUP IS USED FROM TIME TO TIME....DISCONTINUE PLASTIC CUP USE AS DISPENSER AND DISCONTINUE PLASTIC CUP STORAGE IN ICE. USE A HANDLED SCOOP.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not easily readable
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE SMALL SALAD DRESSING COOLER WITH COOLER THERMOMETER TO MONITOR AIR TEMPERATURE OF COOLER ......ENSURE ALL REACH IN COOLERS HAVE COOLER THERMOMETERS.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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06/02/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about 1 Under Bar & Grill, 35780 Five Mile Rd., Livonia, MI 48154 »