- Critical: Sanitizing Solutions, Testing
- Comment:
- Quaternary test strips were purchased by th PIC. A receipt and picture was submitted to the Wayne County Health Department through email. 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)
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06/10/2015 | Follow-up |
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s)
- Problems:
- Not scaled to increments of 1 pound per square inch or smaller
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- OBSERVED HAND HELD FOOD THERMOMETER INSIDE THE KITCHEN READING 20 DEGREES HIGHER THAN THE ACTUAL FOOD TEMPERATURE. FOOD THERMOMETER SHALL BE CALIBRATED FOR ACCURATE FOOD TEMPERATURE READINGS. PIC CALIBRATED THERMOMETER THROUGH ICE METHOD. CORRECTED.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND WASH SINK BEHIND THE BAR. DRYING PROVISIONS, SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED AT OR ADJACENT TO HAND WASH SINK. PERSON-IN-CHARGE(PIC) PROVIDED PAPER TOWELS AT HAND WASH SINK. 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: 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:
- OBSERVED RANCH DRESSING AND SALSA INSIDE BAR COOLER WITH NO CURRENT DATE MARKINGS. DATE MARKS INDICATED THAT FOOD SHALL BE DISCARDED ON 5/15/2015. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS(PHF) STORED IN A COOLING UNIT FOR MORE THAN 24 HOURS SHALL BE DATE MARKED. THE MAXIMUM ALLOWABLE TIME IS 7 DAYS. DAY 1 BEGINS WHEN FOOD IS FIRST PREPARED OR OPENED. PIC AND COOK DATE MARKED PHF AT INSPECTION. CORRECTED.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED WET QUATERNARY TEST STRIPS BEHIND THE BAR. A TEST KIT SHALL BE PROVIDED TO ENSURE THE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. PROVIDE TEST STRIPS IMMEDIATELY. FOLLOW UP WITHIN 10 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED TORN GASKET ON UPRIGHT FREEZER INSIDE KITCHEN. EQUIPMENT COMPONENTS SHALL BE IN GOOD REPAIR. REPAIR OR REPLACE GASKET. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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06/01/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. THE HAMBURGERS AND STEAKS HAVE BEEN DENOTED BY USING DOTS FOR COOKED TO ORDER ITEMS. PICTURE SENT TO VERIFY CORRECTION.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY OPERATOR PURCHASING AND SENDING A PICTURE OF THE QUAT 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)
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05/23/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- STATEMENT ON THE MENU CORRECTLY HOWEVER BURGERS AND STEAKS ARE NOT DENOTED.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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04/15/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HAND WASH SINK BEHIND THE BAR DID NOT HAVE PAPER TOWELS. EACH HAND WASH SINK SHALL HAVE A DRYING PROVISIONS SUCH AS DISPOSABLE PAPER TOWELS. PAPER TOWELS WERE SUPPLIED AT THE BEGINNING OF THE INSPECTION. VIOLATION IS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- ICE MACHINE IS DEVELOPING MOLD ALONG THE INTERIOR RIGHT SIDE AND ON THE TOP AS WELL. EQUIPMENT SHOULD BE CLEANED AT A FREQUENCY TO AVOID MOLD ACCUMULATION. CLEAN ICE MACHINE. WILL VERIFY AT NEXT INSPECTION.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- ICE SCOOPS WERE STORED ON TOP OF ICE MACHINES. DURING PAUSES IN FOOD PREPARATION OR DISPENSING, DISPENSING UTENSILS SHALL BE STORED IN A CLEAN PROTECTED LOCATION. STORE ICE SCOOP IN CLEAN AND PROTECTED LOCATION. WILL VERIFY AT NEXT INSPECTION.
- 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
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10/23/2013 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line Shelfs
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep MUCH cleaner the storage shelf located at the end of the grill line. As this shelf becomes greasy to sight or touch, properly wash and sanitize all surfaces.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Locations:
- Grill line reach-in freezer(s)
- Problems:
- Used as food-contact surface
- Comment:
- Clean and keep free of old food residuals the reach in freezer located adjacent to the grill line. Simply wipe down and sanitize often as old breading debris begins to accumulate.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Grill line floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the floor areas of the grill line especially the areas adjacent to the grill and all areas under various fixed equipment. Simply sweep and mop often.
- 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.
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- Grill line food prep area
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Begin practice of properly storing all staff personal items either on-person, or in a designated storage location that is BELOW & AWAY from all food related surfaces or equipment.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
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06/12/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment slicer
- Locations:
- kitchen slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of the slicer located in the kitchen. Simply wash and sanitize this entire unit more frequently to remove of particles that collect on rear surfaces. , The chef immediately cleaned and sanitized this slicer at the time of todays Routine Inspection when visual accumulations were pointed out. Good Compliance. Keep up with this important Food Safety practice.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen cooling fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the grill area of the personal cooling fan located high on shelf above the grill area. Simply brush and wash often to remove dust accumulations. Do this cleaning project out of doors.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Locations:
- kitchen reach-in freezer(s)
- Problems:
- Used as food-contact surface
- Comment:
- Clean and keep MUCH cleaner the interior surfaces of the reach in freezer. Do not let old breading / food residuals accumulate on these interior surfaces without frequent washings.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filters located within the ventilation hood canopy.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer buckets when not in use. This practice will help reduce bacterial loading on these cloths.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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12/07/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Reorganize the walk in cooler so that ALL raw meat products are properly stored BELOW AND AWAY from any / all ready to eat type products such as lettuce. , The kitchen manager had staff reorganize the walk in cooler at the time of todays Routine Inspection. All raw meat products are now properly stored on the lowest cooler shelf as required. Keep up this important food safety practice well into the future.
- 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)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Do not let old breading accumulate on these interior surfaces without frequent washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor areas at the grill line paying extra attention to the areas that are under & adjacent to various pieces of equipment. Simply increase the frequency of kitchen floor cleanings.
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- food prep area counter(s)
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Begin practice of properly thawing frozen food products either under cold running water OR under refrigeration. Do not thaw at room temperature until thawed.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Grill line Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue storing items in the bowl of the kitchen hand wash sink. Keep free of items to encourage frequent and proper staff hand washing.
- 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)
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06/21/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE DELI SLICE BLADE/GUARD, KNIVES, TONGS, AND CAN OPENER BLADE AS REQUIRED.
- 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: Working containers, Common Nam
- Comment:
- CORRECTED BY LABELING THE 2 SPRAY BOTTLES IN THE KITCHEN AS BLEACH.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
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12/22/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE FOLLOWING FOOD-CONTACT SURFACES OF UTENSILS: -DELI SLICER BLADE AND FOOD GUIDE/HAND GUARD -4 KNIVES STORED NEXT TO THE GRILL -TONGS -CAN OPENER BLADE FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOTED ITEMS NOW AND KEEP CLEAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED 2 SPRAY BOTTLES CONTAINING BLEACH IN THE KITCHEN WITHOUT LABELS INDICATING THE CONTENTS OF THE BOTTLES. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. LABEL THE CHEMICAL SPRAY BOTTLES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1. OBSERVED AN ACCUMULATION OF GREASE/DEBRIS ON THE WIRE RACK SHELVES NEXT TO THE COOK LINE. 2. OBSERVED AN ACCUMULATION OF DUST/DEBRIS ON THE BOX FAN ON THE COOK LINE. NON-FOOD CONTACT SURFACES OF EQUIPMENT MUST BE CLEANED OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL. CLEAN THE WIRE RACK SHELVES AND THE BOX FAN NOW AND AS OFTEN AS NECESSARY TO PREVENT THE ACCUMULATION 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.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean Creating source of contamination
- Corrections:
- Keep clean
- Comment:
- OBSERVED A LARGE ACCUMULATION OF GREASE ON THE HOOD VENT FILTERS. HOOD VENT FILTERS MUST BE CLEANED OFTEN ENOUGH TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND EQUIPMENT. CLEAN THE HOOD VENT FILTERS NOW AND INCREASE THE CLEANING FREQUENCY TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT AND TO REDUCE THE RISK OF FIRE.
- 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/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF FOOD DEBRIS AND GREASE BENEATH THE COOKING EQUIPMENT ON THE COOK LINE. THE PHYSICAL FACILITY MUST BE KEPT CLEAN. CLEAN BENEATH THE COOKING EQUIPMENT ON THE COOK LINE.
- 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.
- Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED SEVERAL DRAIN FLIES (SEWAGE GNATS) IN THE BASEMENT NEAR THE SUMP PUMP. THE PRESENCE OF PESTS MUST BE CONTROLLED. ERADICATE DRAIN FLIES FROM FACILITY. CALL PEST CONTROL OPERATOR IF NECESSARY.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FLOORING OF THE COOK LINE IS IN POOR REPAIR. OBSERVED SEVERAL WORN SPOTS WHERE THE FLOOR COVERING IS MISSING AND THE WOODEN SUBFLOOR IS EXPOSED. THE PHYSICAL FACILITY MUST BE KEPT IN GOOD REPAIR. FLOORS MUST BE SMOOTH, EASILY CLEANABLE AND DURABLE. REPAIR/REPLACE COOK LINE FLOOR COVERING AS REQUIRED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Rinsing procedures
- Items:
- Washed equipment/utensil(s)
- Problems:
- Not rinsed After washing and before sanitizing
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- Comment:
- NO RINSE STEP IS PERFORMED AFTER WASHING AND BEFORE SANITIZING AT THE 3-COMPARTMENT SINK. TO PROPERLY WARE WASH, ALL WARES MUST BE WASHED, RINSED, AND SANITIZED. TRAIN ALL EMPLOYEES TO RINSE WARES AFTER WASHING AND BEFORE SANITIZING.
- General violation description:
- 4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
- 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:
- VENTILATION HOOD DRIP TRAY IS MISSING. EMPTY CANS ARE BEING USED AS REPLACEMENT FOR DRIP TRAY BUT THE GREASE IS OBSERVED DRIPPING DOWN THE WALL AND ONTO THE COOKING EQUIPMENT. THE VENTILATION HOOD MUST BE DESIGNED TO PREVENT CONTAMINATION OF FOOD/EQUIPMENT. REPLACE THE MISSING DRIP TRAY. ENSURE THAT GREASE DOES NOT DRIP ONTO EQUIPMENT.
- 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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12/09/2010 | Routine Inspection |
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- AT ABOUT 1:45 P.M., COOKED PASTA WAS OBSERVED IN THE STEAM TABLE AT ABOUT 124 DEGREES F. THE OPERATOR STATED THE PASTA HAD BEEN TRANSFERRED ABOUT 5- 15 MINUTES AGO FROM THE WALK IN COOLER, TO THE STEAM TABLE TO BE REHEATED. IN GENERAL THE STEAM TABLE IS DESIGNED FOR HOLDING FOODS HOT (AT 135 DEGREES F OR GREATER) AND NOT FOR RAPIDLY HEATING FOODS TO 165 DEGREES F. POTENTIALLY HAZARDOUS FOODS REQUIRING REHEATING MUST BE RAPIDLY HEATED WITHIN 2 HOURS FROM START TO 165 DEGREES F (FOR 15 SECONDS). TO ACHIEVE THIS, REHEAT COOKED FOODS IN THE MICRO WAVE, IN THE OVEN, OR ON THE STOVE. AT THE TIME OF INSPECTION, AT ABOUT 1:55 P.M.,THE PERSON IN CHARGE TRANSFERRED THE CONTAINER ON THE STOVE TO REHEAT. AT ABOUT 2:29 P.M., THE PASTSA HAD BEEN TRANSFEERED BACK TO THE STEAM TABLE AND A TEMPERATURE CHECK GAVE A READING OF ABOUT 179 DEGREES F. THE VIOLATION IS NOW CONSIDERED CORRECTED. COMMENTS: REFER TO SECTION 3-402.11 OF THE 2005 FOOD CODE FOR FURTHER INFORMATION ON REHEATING POTENTIALLY HAZARDOUS FOODS.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
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06/30/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- , ,
- 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: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- ,
- 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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12/26/2009 | Routine Inspection |
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