3 Nicks Tap Room, 14594 Eureka, Southgate, MI 48195 - inspection findings and violations

Business Info

Restaurant name: 3 NICKS TAP ROOM
Address: 14594 Eureka, Southgate, MI 48195
Permit #: 038617
Non-smoking facility: No
Last inspection: 01/15/2015

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Inspection findings	Inspection date	Type
Critical: Sanitizing Solutions, Testing Comment: QUAT TEST STRIPS HAVE NOW BEEN ACQUIRED FOR BOTH THE BAR AND KITCHEN AREAS. VIOLATION IS NOW 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)	01/15/2015	Follow-up
Critical: Backflow Prevention Device, Wh Comment: THE VACUUM BREAKER IS NOW INSTALLED ON THE UTILITY SINK. VIOLATION CORRECTED. General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Cooling Methods Comment: NO FOODS BEING COOLED IMPROPERLY AT TIME OF FOLLOW-UP VISIT. A CONTAINER OF CHILI IN WALK-IN COOLER WAS 41 F. ITEM CONSIDERED CORRECTED. General violation description: 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans Critical: Sanitizing Solutions, Testing Comment: CHLORINE TEST STRIPS ARE NOW ON SITE AT THE KITCHEN THREE COMPARTMENT SINK, BUT QUAT TEST STRIPS STILL NEED TO BE ACQUIRED. THEY ARE DIFFERENT AND CHANGE FROM A YELLOW COLOR TO A BLUE GREEN IN THE PRESENCE OF QUAT SANITIZER. ACQUIRE QUAT TEST STRIPS. A REVISIT WILL OCCUR AFTER JANUARY 5 2015 TO VERIFY ACQUISITION OF THESE STRIPS. OR, A RECEIPT OR INVOICE COULD BE E-MAILED TO ME OR FAXED TO (734) 727-7165 ATTN JOE NAGI TO SERVE AS PROOF OF ACQUISITION. USE THE CHLORINE TEST STRIPS FOR THE WIPING CLOTH BUCKET WHERE BLEACH IS USED AND THE QUAT STRIPS FOR THE BAR AND KITCHEN THREE COMPARTMENT SINKS., 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) Wiping Cloths, Use Limitation Comment: WIPING CLOTHS STORED IN A SOLUTION OF SANITIZER SOLUTION THAT TESTED POSITIVE FOR CHLORINE. VIOLATION CORRECTED. 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	12/22/2014	Follow-up
Critical: Backflow Prevention Device, Wh Locations: on the mop sink faucet Comment: INSTALL A HOSE BIBB TYPE VACUUM BREAKER ON THE UTILITY SINK FAUCET. THE VACUUM BREAKER CAN BE ACQUIRED AT HARDWARE TYPE STORES. A REVISIT LATE NEXT WEEK WILL OCCUR TO VERIFY INSTALLATION OF VACUUM BREAKER., General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Cooling Methods Locations: in the Walk-in cooler Comment: A COVERED TUB OF SOUP (MADE TODAY) IN THE WALK IN COOLER WAS 105 F. SOUP WAS PLACED IN AN ICE BATH AT TIME OF VISIT TO HASTEN COOLING. ITEM CONSIDERED RESOLVED. DURING RE-VISIT NEXT WEEK, AN EVALUATION WILL BE MADE TO BE SURE THAT ANY HOT POTENTIALLY HAZARDOUS FOODS ARE BEING PROPERLY COOLED FIRST IF THEY WILL BE PUT INTO COLD STORAGE. , General violation description: 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans Critical: Sanitizing Solutions, Testing Comment: THERE ARE NO SANITIZER TEST STRIPS FOR THE FACILITY. ACQUIRE QUAT TEST STRIPS FOR BOTH THE KITCHEN AND BAR THREE COMPARTMENT SINK AREAS AND ALSO, CHLORINE TEST STRIPS FOR THE WIPING CLOTH BUCKETS WHERE BLEACH IS USED. A REVISIT WILL OCCUR LATE NEXT WEEK TO VERIFY ACQUISITION OF TEST STRIPS., , General violation description: 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf) Food Storage Containers, Ident Items: Food item(s) Locations: Above the 3-compartment sink Problems: Not identified Corrections: Label containers with common name. Comment: THERE WERE PLASTIC BINS OF CRACKER MEAL AND SUGAR THAT WERE NOT LABELED. CONTAINERS WERE MARKED AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION, General violation description: 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Wiping Cloths, Use Limitation Locations: in the wiping cloth container Comment: SOLUTION IN WIPING CLOTH BUCKET AT BAR DID NOT TEST FOR ADEQUATE SANITIZER. PROVIDE SANITIZER SOLUTION OF PROPER STRENGTH FOR WET WIPING CLOTH STORAGE., 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	12/12/2014	Routine
Critical: Cooling Comment: CORRECTED BY COOLING RAPIDLY - ALSO SEE 3-501.15. General violation description: 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F) Critical: Cooling Methods Comment: CORRECTED BY COOLING WITH RAPID COOLING METHODS General violation description: 3-501.15 - LIDS AJAR, COOLER AT 37-38F, THERMOMETER USED TO MONITOR. Critical: Potentially Hazardous Food (Ti Comment: CORRECTED BY REPAIRING COOLERS AND HOLDING PHF AT 41F. General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Potentially Hazardous Food (Ti Comment: CHILI WAS AT 130F, HAMBURGER 126, ONIONS 82F AT BEGINNING OF INSPECTION: CORRECTED AT INSPECTION BY REHEATING TO 165F, ADDING HOT WATER TO STEAM TABLE (WAS TOO LOW). AND ONIONS TO BE HELD IN THE COOLER. COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM. 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)	07/11/2014	Follow-up
Critical: Cooling Items: Cooked food(s) cooled Problems: From 70 degrees f to 41 degrees F for more than 4 hours Corrections: Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items. Comment: OBSERVED SOUP COOLING FOR OVER 1 DAY AT 52F IN TIGHTLY COVERED CONTAINER NEAR DOOR OF WALK IN COOLER. COOL RAPIDLY AS STATED. THE SOUP WAS DISCARDED., General violation description: 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F) Critical: Cooling Methods Items: Food item(s) cooled, Food item(s) cooled Locations: walk-in cooler(s) prep cooler Problems: Improperly In plastic container, Improperly Covered Corrections: Utilize metal pans to maximize heat transfer., Cool items uncovered on the top shelf of cooler. Comment: CHICKEN BREAST STACKED IN PLASTIC CONTAINER WITH TIGHT LID IN PREP COOLER BOTTOM AND VARIOUS PLASTIC LIDDED CONTAINERS OF SOUP AND NOODLES COOLING IN WALK IN COOLER NEAR DOOR IN WARMEST AREA OF COOLER: COOL AS STATED IN THIN QUANTITIES, METAL CONTAINERS WITH LIDS AJAR TO ALLOW RAPID COOLING. COOL FOOD IN REAR OF COOLER WAY FROM DOOR. PROVIDE COOLER TEMPS AT OR BELOW 38F FOR RAPID COOLING., General violation description: 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Locations: walk-in cooler(s) prep cooler Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: 1) Walk in cooler: noodles, ham, raw chicken and beef steaks, soup at 47-49f near door of cooler. Food in rear of cooler at 42f. 2) kitchen prep cooler: torn/cut lettuce, cut tomatoes 53f in top of cooler. Cut tomatoes and ham at 44f in bottom of cooler General violation description: 3-501.16 - CORRECT VIOLATION TODAY. USE OR DISPOSE OF NOTED FOOD BY END OF TODAY. USE OR DISCARD FOOD OVER 50F WITHIN 4 HOURS OF GOING OVER 50F. DO NOT USE COOLERS PAST TODAY FOR POTENTIALLY HAZARDOUS FOOD UNLESS 41F FOOD TEMP CAN BE MAINTAINED. FOLLOW UP IN 1-7 DAYS., Critical: Potentially Hazardous Food (Ti Items: Hot food item(s) Locations: Cookline Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: NOODLES HOT HELD AT 100F AND ONIONS AT 80F. HOLD AT OR ABOVE 135F. THE ONIONS WERE REHEATED TO 165F AND NOODLES TAKEN TO 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) Floor Carpeting, Restrictions Items: Carpeting Locations: kitchen Corrections: Remove carpet and provide smooth, durable, non-absorbent, easily cleanable, light in color flooring. Comment: REMOVE THE RUG FROM THE KITCHEN FLOOR. General violation description: 6-201.14 - (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under # (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method	06/18/2014	Routine
Critical: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Equipment can openers Problems: With accumulation of debris Corrections: Keep clean. Comment: CORRECTED AT TIME OF INSPECTION BY CLEANING THE ACCUMULATED DRIED FOOD DEBRIS FROM THE CAN OPENER BLADE. 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: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Equipment can openers Problems: With accumulation of debris Corrections: Keep clean. Comment: CORRECTED AT TIME OF INSPECTION BY CLEANING THE ACCUMULATED DRIED FOOD DEBRIS FROM THE CAN OPENER BLADE. 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: Reheating for Hot Holding Items: Food item(s) reheated Problems: Longer than two hours to reach 165 degrees f In warmer Corrections: Reheat food items quickly. Comment: CHILI IN SOUP WARMER OBSERVED AT 125F IN THE CENTER AND 160F ON THE OUTER EDGES AFTER 2.5 HOURS IN THE WARMING UNIT. WHEN REHEATING FOOD FOR HOT HOLDING, FOOD MUST BE REHEATED TO 165F OR HOTTER IN 2 HOURS OR LESS. CORRECTED AT TIME OF INSPECTION BY REHEATING THE CHILI ON THE RANGE TOP TO 165F. 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). Critical: Reheating for Hot Holding Items: Food item(s) reheated Problems: Longer than two hours to reach 165 degrees f In warmer Corrections: Reheat food items quickly. Comment: CHILI IN SOUP WARMER OBSERVED AT 125F IN THE CENTER AND 160F ON THE OUTER EDGES AFTER 2.5 HOURS IN THE WARMING UNIT. WHEN REHEATING FOOD FOR HOT HOLDING, FOOD MUST BE REHEATED TO 165F OR HOTTER IN 2 HOURS OR LESS. CORRECTED AT TIME OF INSPECTION BY REHEATING THE CHILI ON THE RANGE TOP TO 165F. 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).	12/17/2013	Routine
Critical: Common Name Items: Working containers-toxics Problems: Not labeled as to content Corrections: Label all containers as to content. Comment: SEVERAL CHEMICAL SPRAY BOTTLES IN THE KITCHEN WITH NO LABELS. CORRECTED DURING INSPECTION BY LABELING THE SPRAY BOTTLES WITH PERMANENT MARKER. 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. Critical: Common Name Items: Working containers-toxics Problems: Not labeled as to content Corrections: Label all containers as to content. Comment: SEVERAL CHEMICAL SPRAY BOTTLES IN THE KITCHEN WITH NO LABELS. CORRECTED DURING INSPECTION BY LABELING THE SPRAY BOTTLES WITH PERMANENT MARKER. 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. Critical: Hot Water and Chemical Items: Quaternary ammonia solution Problems: Not immersed in For at least 30 seconds Corrections: Submerse for at least 30 seconds. Comment: 1. BAR GLASSES DIPPED INTO QUAT SANITIZER AND REMOVED WITHOUT THE REQUIRED 30 SECOND CONTACT TIME WITH THE SANITIZER. 2. 1 QUAT SANITIZER TABLET USED IN THE KITCHEN 3-COMPARTMENT SINK. THE PRODUCT LABEL SPECIFIES THAT 1 TABLET SHOULD BE USED FOR EACH 1-2 GALLONS OF WATER FOR 200-400 PPM OF QUAT IN THE SOLUTION. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION. THE BAR GLASSES WERE LEFT IN THE SANITIZER SOLUTION FOR AT LEAST 30 SECONDS. 4 QUAT TABLETS WERE ADDED TO THE KITCHEN 3-COMPARTMENT SINK TO PROVIDE 200 PPM QUAT. General violation description: 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111 Critical: Hot Water and Chemical Items: Quaternary ammonia solution Problems: Not immersed in For at least 30 seconds Corrections: Submerse for at least 30 seconds. Comment: 1. BAR GLASSES DIPPED INTO QUAT SANITIZER AND REMOVED WITHOUT THE REQUIRED 30 SECOND CONTACT TIME WITH THE SANITIZER. 2. 1 QUAT SANITIZER TABLET USED IN THE KITCHEN 3-COMPARTMENT SINK. THE PRODUCT LABEL SPECIFIES THAT 1 TABLET SHOULD BE USED FOR EACH 1-2 GALLONS OF WATER FOR 200-400 PPM OF QUAT IN THE SOLUTION. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION. THE BAR GLASSES WERE LEFT IN THE SANITIZER SOLUTION FOR AT LEAST 30 SECONDS. 4 QUAT TABLETS WERE ADDED TO THE KITCHEN 3-COMPARTMENT SINK TO PROVIDE 200 PPM QUAT. General violation description: 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111 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: COOK OBSERVED HANDLING HAMBURGER BUNS AND TOPPINGS WITH BARE HANDS WHILE PLATING. CORRECTED DURING INSPECTION BY PUTTING ON GLOVES TO PREVENT 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: 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: COOK OBSERVED HANDLING HAMBURGER BUNS AND TOPPINGS WITH BARE HANDS WHILE PLATING. CORRECTED DURING INSPECTION BY PUTTING ON GLOVES TO PREVENT 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: Responsibility of Permit Holde Items: Person-in-charge Problems: Fail to require employees to report illness as rule requires Corrections: Require reporting as stated above. Comment: NEW EMPLOYEE HAS NOT BEEN TRAINED ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. EMPLOYEES MUST BE TRAINED ON THE ILLNESS REPORTING REQUIREMENTS BEFORE THEIR FIRST SHIFT WORKING WITH FOOD. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE EMPLOYEE. GUIDANCE MATERIALS PROVIDED. 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: Responsibility of Permit Holde Items: Person-in-charge Problems: Fail to require employees to report illness as rule requires Corrections: Require reporting as stated above. Comment: NEW EMPLOYEE HAS NOT BEEN TRAINED ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. EMPLOYEES MUST BE TRAINED ON THE ILLNESS REPORTING REQUIREMENTS BEFORE THEIR FIRST SHIFT WORKING WITH FOOD. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE EMPLOYEE. GUIDANCE MATERIALS PROVIDED. 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: When to Wash Items: Employee(s) Problems: Did not wash hands after handling soiled equipment, surfaces, utensils Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: 1. COOK DID NOT WASH HANDS AT EACH GLOVE CHANGE DURING FOOD PREP AND AFTER HANDLING SOILED DISHES 2. WAIT STAFF DID NOT WASH HANDS AFTER BUSSING DIRTY DISHES BEFORE HANDLING CLEAN DISHES AND FOOD CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH EMPLOYEES AND MANAGER. EMPLOYEES WASHED HANDS AS REQUIRED. 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 Critical: When to Wash Items: Employee(s) Problems: Did not wash hands after handling soiled equipment, surfaces, utensils Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: 1. COOK DID NOT WASH HANDS AT EACH GLOVE CHANGE DURING FOOD PREP AND AFTER HANDLING SOILED DISHES 2. WAIT STAFF DID NOT WASH HANDS AFTER BUSSING DIRTY DISHES BEFORE HANDLING CLEAN DISHES AND FOOD CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH EMPLOYEES AND MANAGER. EMPLOYEES WASHED HANDS AS REQUIRED. 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 Effectiveness Items: Hair restraint Problems: Not worn on head/hair Corrections: Provide hat or hair net. 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 Effectiveness Items: Hair restraint Problems: Not worn on head/hair Corrections: Provide hat or hair net. 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 Good Repair and Proper Adjustm Items: Equipment Locations: ventilation system filter(s) Problems: In poor repair Broken Corrections: Repair/replace. Comment: THE HOOD VENT FILTERS ARE BROKEN/NOT INTACT. 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. Good Repair and Proper Adjustm Items: Equipment Locations: ventilation system filter(s) Problems: In poor repair Broken Corrections: Repair/replace. Comment: THE HOOD VENT FILTERS ARE BROKEN/NOT INTACT. 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.	06/04/2013	Routine
Critical: Food Temperature Measuring Dev Comment: OBSERVED 2 STAB THERMOMETERS. CORRECTED General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Critical: Sanitizing Solutions, Testing Comment: OBSERVED CHLORINE TEST STRIPS. 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) Critical: Temperature Measuring Devices Comment: OBSERVED THERMOMETER IN WIC. CORRECTED 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)	12/11/2012	Follow-up
Critical: Food Temperature Measuring Dev Items: Food thermometer(s) probe Problems: Not provided Corrections: Provide. Comment: OBSERVED NO STAB THERMOMETER THAT MEASURES COLD TEMPERATURES. PROVIDE A STAB THERMOMETER TO TAKE FOOD TEMPERATURES AT PREP TABLE. CORRECT IMMEDIATELY, General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Critical: Hand Drying Provision Items: Sanitary hand drying provisions Problems: Not provided Corrections: Provide. Comment: NO PAPER TOWELS PROVIDED FOR BACK HAND WASHING SINK IN KITCHEN AND BAR HAND WASHING SINKS. PROVIDE PAPER TOWELS FOR THIS HAND SINKS. CORRECT IMMEDIATELY CORRECTED AT TIME OF INSPECTION BY PLACING PAPER TOWELS BY THESE HAND SINKS. 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: Sanitizing Solutions, Testing Items: Sanitizer test kit chlorine Problems: Not provided Corrections: Provide. Comment: A. OBSERVED NO CHLORINE TEST STRIPS TO MEASURE SANITIZER LEVEL OF BACK 3 COMPARTMENT SINK AND RAG BUCKET. PROVIDE CHLORINE TEST STRIPS. B. OBSERVED NO QUATERNARY AMMONIUM( QUAT) TEST STRIPS TO MEASURE SANITIZER LEVEL OF BAR 3 COMPARTMENT SINK. PROVIDE QUAT TEST STRIPS. CORRECT IMMEDIATELY, General violation description: 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf) Critical: Temperature Measuring Devices Items: Thermometer(s) Problems: Not provided Corrections: Provide. Comment: OBSERVED NO THERMOMETER IN WALK IN COOLER. PROVIDE A WORKING THERMOMETER IN WALK IN COOLER. CORRECT IMMEDIATELY, 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) Service Sink Items: Mop/utility sink(s) Comment: OBSERVED MOP SINK INACCESSIBLE. MANAGER STATES THAT MOP WATER IS THROWN IN TOILETS. TOILETS CAN NOT BE USED FOR MOP WATER. USE MOP SINK TO DISPOSE OF MOP WATER. MAKE MOP SINK ACCESSIBLE TO BE USED TO DISPOSE MOP WATER AND TO WASH OUT MOPS. CORRECT IMMEDIATELY General violation description: 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.	11/27/2012	Routine
Critical: Conveying sewage Comment: BOTH CONDENSER DRAIN PAN ISSUES HAVE BEEN REPAIRED 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.	05/31/2012	Follow-up
Critical: Conveying sewage Items: Sewage Locations: WALK IN COOLER (WIC) CONDENSATE (DRAIN WATER) Problems: Not conveyed to point of disposal Corrections: Repair/replace to meet requirements above. Comment: BOTH CONDENSERS HAVE WATER DRIPPING FROM BOTTOMS OF DRAIN PANS PLEASE CORRECT TO ELIMINATE TODAY, BEER CASES THAT ARE COVERED IN TARPS ARE THE ONLY "FOOD/BEVERAGE" UNDERNEATH HOWEVER, THERE IS WATER ON THE FLOOR PLEASE MAINTAIN TARPS UNTIL DRAINAGE IS REPAIRED, 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: Separation, Packaging, & Segre Items: Raw animal food(s) Locations: WALK IN COOLER (WIC) RAW OVER READY TO EAT (RTE) FOOD(S) Problems: Stored over/next to Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: EGGS MOVED TO LOWEST SHELF, SHELL EGGS STORED OVER CHEESE IN WALK IN COOLER PLEASE STORE ALL FOODS OF ANIMAL ORIGIN THAT ARE UNCOOKED BELOW AND AWAY FROM THOSE THAT ARE READY TO EAT 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	05/21/2012	Routine Inspection
Critical: Food Contact with Equipment an Comment: BOTH I MKRS ARE CLEAN General violation description: 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code. Critical: Frequency Before Use After Cle Comment: ALL THREE COMPARTMENTS HAVE PLUGS NOW General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.	11/14/2011	Follow-up
Critical: Food Contact with Equipment an Items: Equipment Locations: ICE MAKER(S) INTERIOR(S) Problems: Not properly cleaned and sanitized Corrections: Equipment shall be washed, rinsed, and sanitized after contamination and between uses. Comment: TWO SMALL ICE MAKERS HAVE MOLD ON INTERIORS PLEASE EMPTY, WASH. RINSE, SANITIZE, AIR DRY, THEN REFILL ROUTINELY, General violation description: 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code. Critical: Frequency Before Use After Cle Items: Clean utensil(s) and food-contact surface(s) Locations: kitchen THREE (3) COMPARTMENT SINK Problems: Not sanitized Corrections: Equipment/utensils must be sanitized after cleaning. Comment: PLEASE PURCHASE AND USE A STOPPER FOR THE SINK SO THAT ALL DISHWARE CAN BE TOTALLY IMMERSED FOR AT LEAST SEVEN SECONDS (CHLORINE), THIRTY SECONDS FOR (QUAT), General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Cooling methods Items: Food item(s) cooled Locations: WALK IN COOLER (WIC) COOLING OF COOKED PHF'S Problems: Improperly Comment: LARGE POT OF 16 BEAN SOUP COOLING IN WALK IN COOLER PLEASE SPLIT INTO SMALLER PORTIONS AS DISCUSSED AND OR USE ONE OF THE METHODS RECOMMENDED IN THE FOOD CODE TODAY PIC/COOK/INSPECTOR SPLIT BIG POT INTO TWO LEXONS AND PUT INTO DEEP FREEZER PLEASE FOLLOW STICKER POSTED FOR TWO STAGE COOLING General violation description: 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans Fixed Equipment, Spacing/Seali Items: Fixed equipment Locations: 3-compartment sink(s) Problems: Not sealed to adjoining Wall(s) Corrections: Seal to wall/equipment to facilitate cleaning. Comment: PLEASE PAINT CINDER BLOCK WALL AND THEN SEAL IT TO THE TOP OF THE SINK FOR REGULAR CLEANING General violation description: 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT In-Use Utensils/Between-Storag Items: Dispensing utensil(s) Locations: kitchen UTENSIL(S) Problems: Improperly stored Corrections: Relocate. Comment: KNIVES STORED IN GAP (CITED AT LAST ROUTINE INSPECTION) BETWEEN THREE COMPARTMENT SINK AND WALL PLEASE STORE IN CLEAN DRY LOCATION BETWEEN USES 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	11/03/2011	Routine Inspection
Critical: Approved Sewage Disposal Syste Comment: CORRECTED BY DUMPING MOP WATER INTO THE MOP SINK. THE MOP SINK AREA HAS BEEN CLEARED AND IS ACCESSIBLE FOR USE. NO MOP WATER IS DUMPED INTO THE ALLEY OR STORM DRAIN PER THE PERSON IN CHARGE. General violation description: 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant Critical: Clean Sight/Touch-No Accum/Enc Comment: CORRECTED BY CLEANING THE CAN OPENER BLADE AND THE DELI SLICER 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: Methods-Hot Water and Chemical Comment: CORRECTED BY TRAINING STAFF ON PROPER SET-UP OF THE 3-COMPARTMENT SINK FOR WARE WASHING. SINKS ARE SET-UP PROPERLY WITH WASH-RINSE-SANITIZE SOLUTIONS TODAY. SANITIZER OBSERVED AT 100 PPM CL. General violation description: 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111 Critical: Responsibility of Person in Ch Comment: CORRECTED BY TRAINING EMPLOYEES ON THE ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. EMPLOYEES HAVE REVIEWED AND SIGNED AN ILLNESS REPORTING AGREEMENT. MDA ILLNESS SIGN IS POSTED IN THE KITCHEN. 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.	05/25/2011	Follow-up
Critical: Approved Sewage Disposal Syste Items: Sewage disposal system sewage treatment plant Problems: Not approved for use Corrections: Discontinue use. Comment: MOP WATER IS DUMPED IN THE ALLEY/STORM DRAIN. THE MOP SINK IS INACCESSIBLE FOR USE DUE TO BEING BLOCKED BY ITEMS AND COVERED WITH A BOARD. WASTE WATER MUST BE DISPOSED OF THROUGH THE SEWAGE SYSTEM AND MAY NOT BE DUMPED OUT DOORS OR THOUGH A STORM DRAIN. A MOP/UTILITY SINK MUST BE PROVIDED AND AVAILABLE FOR USE. DISCONTINUE PRACTICE OF DUMPING MOP WATER IN ALLEY/STORM DRAIN. CLEAN THE MOP SINK AREA TO ENSURE THAT THE SINK IS AVAILABLE FOR USE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., General violation description: 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Equipment Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED DRIED FOOD DEBRIS ON THE CAN OPENER BLADE AND ON THE BLADE AND FOOD GUARD OF THE DELI SLICER. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN AND SANITIZE THE NOTED AREAS NOW AND KEEP CLEAN. CORRECT IMMEDIATELY. 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: Methods-Hot Water and Chemical Items: Quaternary ammonia solution Locations: 3-compartment sink(s) Problems: Not immersed in For at least 30 seconds Corrections: Submerse for at least 30 seconds. Comment: OBSERVED THE 3-COMPARTMENT SINK IN THE KITCHEN SET-UP IMPROPERLY FOR WARE WASHING AS FOLLOWS: 1. WATER WITH BLEACH 2. SOAPY WATER 3. WATER WITH QUATERNARY AMMONIUM TABLETS. EMPLOYEE STATES WARES ARE DIPPED INTO THE 3RD SINK AND IMMEDIATELY TAKEN OUT TO AIR DRY. WHEN WARE WASHING, 3-COMPARTMENT SINKS MUST BE SET-UP AS FOLLOWS: 1. HOT, SOAPY WATER 2. CLEAR WATER 3. WARM WATER WITH 200PPM QUATERNARY AMMONIUM (QUAT) OR 50-100PPM CHLORINE (BLEACH). **ONLY ONE SANITIZER CHEMICAL IS TO BE USED WARES MUST BE SUBMERGED IN THE SANITIZER FOR AT LEAST 30 SECONDS IF QUAT IS USED OR AT LEAST 10 SECONDS IF CHLORINE IS USED. TRAIN STAFF ON PROPER WARE WASHING PROCEDURES. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., General violation description: 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111 Critical: Responsibility of Person in Ch Items: Person-in-charge Problems: Fail to require employees to report illness as rule requires Corrections: Require reporting as stated above. Comment: EMPLOYEES PRESENT ARE NOT KNOWLEDGEABLE ON THE ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE TRAINED ON THE BIG 5 ILLNESSES AND THE ILLNESS SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. TRAIN STAFF ON ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED INFORMATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., 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. Cleaning, Frequency/Restrictio Items: Physical facilities/structures Ceiling Locations: ceiling Kitchen Area Problems: Soiled Corrections: Keep clean. Comment: CLEAN THE CEILING TILES AND CEILING VENTS THROUGHOUT THE KITCHEN WHERE DUST AND GREASE ARE ACCUMULATED. 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. Fixed Equipment, Spacing/Seali Items: Fixed equipment Locations: 3-compartment sink(s) Problems: Not sealed to adjoining Wall(s) Corrections: Seal to wall/equipment to facilitate cleaning. Comment: THE 3-COMPARTMENT SINK IS NOT SEALED TO THE WALL WHERE IT IS INSTALLED LEAVING A GAP THAT CANNOT BE EASILY CLEANED. EQUIPMENT THAT IS INSTALLED IN A FIXED LOCATION MUST BE SEALED TO ADJOINING WALLS TO FACILITATE CLEANING. SEAL THE 3-COMPARTMENT SINK TO THE WALL USING CAULK OR OTHER MEANS. General violation description: 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT Hair Restraint Effectiveness Items: Hair restraint Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: EMPLOYEES PREPARING FOOD MUST WEAR A FULL HEAD HAIR RESTRAINT SUCH AS A HAT OR HAIR NET. PROVIDE. 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 Handwashing Signage Items: Handwashing signage Locations: restroom(s) Problems: Not provided Corrections: Provide. Comment: POST SIGNS REMINDING EMPLOYEES TO WASH HANDS IN THE BOTH THE MEN'S AND WOMEN'S RESTROOMS. 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. Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: REMOVE ALL ITEMS FROM THE HAND WASH SINK IN THE KITCHEN AND KEEP SINK CLEAR AND AVAILABLE FOR USE AT ALL TIMES. 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)	05/16/2011	Routine Inspection
Critical: Clean Sight/Touch-No Accum/Enc Comment: UNDERSIDE OF NEW BOARD AND TABLETOP VISIBLY CLEAN 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: Food Contact Surfaces and Uten Comment: NEW BOARD IN USE ALSO, NO HOLES WERE DRILLED INTO IT WHICH INHIBITS HABIT OF NOT CLEANING BOTTOM OR NOT ALLOWING IT TO PROPERLY AIR DRY AFTER SANITIZING AND PUTTING BACK INTO SERVICE General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Critical: Safe/Unadult./Honestly Present Comment: NO STORAGE OF FOODS IN THEIR ORIGINAL CANS TODAY, SIGN POSTED ACCORDINGLY TO EMPLOYEES General violation description: 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.	11/15/2010	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Locations: kitchen ACRYLIC CUTTING BOARD(S) Problems: Soiled Corrections: Keep clean. Comment: SOME MOLD ON THE UNDERSIDE OF SURFACE BETWEEN BOARD AND TABLETOP PLEASE ALWAYS CLEAN/SANITIZE/AIR DRY AT LEAST ONCE/DAY AND ENSURE THAT BOTH BOARD AND TABLETOP ARE DRY BEFORE PUTTING BACK INTO PLACE, 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: Food Contact Surfaces and Uten Items: Food-contact surface(s) Locations: kitchen ACRYLIC CUTTING BOARD(S) Problems: Not easily cleanable Corrections: Repair/replace to be easily cleanable. Comment: SMALL BOARD HAS BECOME DEEPLY SCRATCHED AGAIN PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE, General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Critical: Safe/Unadult./Honestly Present Items: Food Locations: CANNED GOODS CANNED GOOD(S) Problems: Not safe Corrections: Discard. Comment: OPENED CAN OF KETCHUP STORED IN ORIGINAL CAN PLEASE ALWAYS IMMEDIATELY TRANSFER ALL OPENED CANNED GOODS CONTENTS TO CLEAN, FOOD GRADE CONTAINER(S) TO PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION, General violation description: 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented. Critical: Safe/Unadult./Honestly Present Items: Food Locations: walk-in cooler(s) SPOILED/EXPIRED FOOD(S) Problems: Not safe Corrections: Discard. Comment: THEY WERE THROWN AWAY, SEVERAL MOLDY LEMONS PLEASE ALWAYS THOROUGHLY INSPECT BEFORE ACCEPTING FROM SUPPLIER General violation description: 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.	11/03/2010	Routine Inspection

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