360 Lounge & Grill, 13901 Michigan Ave., Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: 360 LOUNGE & GRILL
Address: 13901 Michigan Ave., Dearborn, MI 48126
Permit #: 063932
Non-smoking facility: No
Last inspection: 01/27/2015
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Inspection findings

Inspection date

Type
  • Critical: Manual and Mechanical Warewash
    Comment:
    CORRECTED BY REPARING DISH MACHINE TO SANITIZE 50PPM 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: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTED BY DATE MARKING REQUIRED FOOD IN COOLER.
    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
 01/27/2015Follow-up
  • Critical: Characteristics
    Comment:
    CORRECTED: OPENED #10 CANS ARE NO LONGER BEING USED TO STORE FOODS.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Manual and Mechanical Warewash
    Comment:
    UNCORRECTED: DISH MACHINE HAS NOT BEEN REPAIRED.,
    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: Ready-to-Eat, Potentially Haza
    Comment:
    UNCORRECTED: NO SYSTEM OF DATE-MARKING IS BEING USED IN FACILITY. FOODS SUCH AS GRAPE LEAVES AND SHREDDED CABBAGE ARE NOT DATE-MARKED. PERSON IN CHARGE STATED THAT FOODS ARE MADE WEEKLY AND USED UNTIL GONE OR SPOILED. EDUCATION WAS PROVIDED AT TIME OF INSPECTION ON REASONS FOR DATE-MARKING FOODS.,
    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: Restriction
    Comment:
    CORRECTED: NO DIESEL FUEL IS PRESENT IN ESTABLISHMENT.
    General violation description:
    7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
01/09/2015Follow-up
  • Critical: Hand Drying Provision
    Comment:
    CORRECTED: PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS.
    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
    Comment:
    CORRECTED: SOAP IS PROVIDED AT ALL HAND SINKS.
    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: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED: PERSON IN CHARGE STATED THAT BOTH WALK-IN COOLER AND PREP COOLER HAD BEEN REPAIRED. MEASURED PEPPERONI AT 38F, RAW LIVER AT 38F, AND HOMMOUS AT 40F IN WALK-IN COOLER. NO FOOD WAS BEING STORED IN PREP COOLER. MEASURED AIR TEMPERATURE AT 33F IN ONE SECTION OF COOLER AND 39F IN ANOTHE SECTION.
    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)
 12/16/2014Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Allow migration of deleterious substances
    Corrections:
    Provide food grade quality and approved surfaces and materials.
    Comment:
    OBSERVED TOMATO SAUCE AND PICKLES BEING STORED IN OPEN #10 CANS. DO NOT STORE FOOD IN OPENED CANS, AS OXYGEN CAN REACT WITH THE METAL AND CAUSE UNSAFE SUBSTANCES TO ENTER THE FOOD. PROVIDE FOOD STORAGE CONTAINERS FOR THESE ITEMS.,
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    kitchen Hand wash sink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    PAPER TOWELS ARE NOT AVAILABLE AT HAND SINKS AT BAR AREA, DISH AREA, OR COOK LINE. STAFF PROVIDED NAPKINS TO COOK LINE HAND SINK AT INSPECTION. PROVIDE PAPER TOWELS TO ENSURE PROPER HAND WASHING BY EMPLOYEES. SUBMIT RISK CONTROL PLAN PROVIDED WITH REPORT FOR THIS REPEAT VIOLATION TO WAYNE COUNTY HEALTH DEPARTMENT, AT CONTACT INFORMATION PROVIDED AT INSPECTION. THE REPEATED NATURE OF THIS VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION WITH ASSOCIATED FEES.,
    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 at handsink
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    SOAP IS NOT PROVIDED TO BAR AREA HAND SINK, OR AT COOK LINE HAND SINK. SOAP WAS PROVIDED TO COOK LINE HAND SINK AT INSPECTION. PROVIDE SOAP TO ENSURE PROPER EMPLOYEE HAND WASHING.,
    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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    dish machine(s)
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DISH MACHINE IS NOT DISPENSING MEASURABLE AMOUNTS OF CHLORINE SANITIZER. STAFF STATED THAT 3-COMPARTMENT SINK WILL BE USED TO SANITIZE DISHES WITH BLEACH UNTIL REPAIR IS MADE. REPAIR DISH MACHINE SO THAT DISHES ARE PROPERLY SANITIZED. SUBMIT RISK CONTROL PLAN PROVIDED WITH REPORT TO WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT INSPECTION. FAILURE TO COMPLY MAY RESULT IN AN OFFICE CONSULT WITH ASSOCIATED FEES., ,
    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)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    1) MEASURED TEMPERATURES OF RAW MEAT, RAW CHICKEN, HOMMOUS, AND OTHER FOODS IN LOWER SECTION OF COOK LINE PREP COOLER TO RANGE FROM 59F-69F. STAFF STATED THAT THE FOODS HAD BEEN IN COOLER ALL NIGHT. 2) MEASURED TEMPERATURE OF RAW MEAT, HOMMOUS, AND GARLIC SAUCE IN WALK-IN COOLER TO BE 46F. STAFF ATTEMPTED TO TURN DOWN TEMPERATURE OF COOLER BUT DECIDED TO WAIT FOR OWNER TO CALL FOR REPAIR, STATING FEAR OF ELECTROCUTION. STAFF STATED THAT FOODS HAD BEEN IN WALK-IN FOR A RANGE OF 3 DAYS TO A WEEK. FOODS WERE NOT DATE-MARKED. ALL POTENTIALLY HAZARDOUS FOODS IN THESE COOLERS WERE DISCARDED AT INSPECTION, WITH THE EXCEPTION OF A PAN OF HOMMOUS THAT STAFF STATED WAS MADE YESTERDAY, AND APPEARED TO BE FRESH. SPOKE WITH OWNER ON THE TELEPHONE, WHO STATED THAT REPAIR WILL BE MADE TONIGHT AT AROUND 7:00PM. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH. USE HOMMOUS TODAY AND DISCARD THE REMAINING PORTION. REPAIR COOLER IMMEDIATELY. A FOLLOW-UP INSPECTION WILL TAKE PLACE ON 12/16/14 TO CHECK COMPLIANCE.,
    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: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    NO SYSTEM OF DATE-MARKING IS PRESENT IN FACILITY FOR POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS, INCLUDING HOMMOUS, COOKED RICE, GARLIC SAUCE, AND OTHER FOODS. DATE-MARK FOODS AS STATED ABOVE TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH. SUBMIT RISK CONTROL PLAN PROVIDED WITH REPORT FOR THIS REPEAT VIOLATION TO WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT INSPECTION. CONTINUED NON-COMPLIANCE MAY RESULT IN AN OFFICE CONSULT WITH ASSOCIATED FEES., ,
    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: Restriction
    Items:
    Unnecessary toxic items
    Problems:
    Present in facility Storage area
    Corrections:
    Remove from facility/premises.
    Comment:
    OBSERVED CAN OF DIESEL FUEL IN BACK STORAGE AREA NEAR FREEZER. REMOVE FROM FACILITY TO PREVENT CONTAMINATION OF FOOD OR EQUIPMENT.,
    General violation description:
    7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    HOODS ABOVE THE SIDE OF THE COOK LINE CLOSEST TO THE SEATING AREA HAVE A BUILD-UP OF GREASE. CLEAN TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT.
    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 walls
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    1) OBSERVED SPLASHED REDDISH FOOD DEBRIS DRIED ON WALL OF WALK-IN COOLER BEHIND STORAGE RACK. 2) OBSERVED BUILD-UP OF GRIME ON FLOOR BY RACKS NEAR WALK-IN COOLER. KEEP FACILITIES CLEAN.
    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.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    OBSERVED MOP STORED IN BUCKET OF DIRTY WATER. HANG MOPS TO AIR DRY.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED PAN OF COOKED RICE AND BOX OF ORANGES BEING STORED DIRECTLY ON FLOOR IN WALK-IN COOLER. STORE FOODS AT LEAST 6 INCHES ABOVE FLOOR TO PREVENT CONTAMINATION OF FOOD.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED SHELVES IN WALK-IN COOLER TO BE RUSTY. REPAIR/REPLACE.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    restroom(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO SIGN REMINDING EMPLOYEES TO WASH THEIR HANDS WAS OBSERVED IN MEN'S BATHROOM. PROVIDE SIGN TO ENSURE PROPER HAND WASHING BY EMPLOYEES.
    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.
  • Maintaining Premises, Unnecess
    Items:
    Unnecessary item(s)
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    A LARGE QUANTITY OF UNUSED EQUIPMENT, BOXES, AND OTHER ITEMS IS STORED IN BACK DRY GOODS AREA SO THAT IT BLOCKS ACCESS TO THE AREA FOR CLEANING, AND MAY CREATE HARBORAGE CONDITIONS FOR PESTS. REMOVE ITEMS THAT ARE NOT FUNCTIONING OR ARE NO LONGER NEEDED.
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair Worn spots
    Corrections:
    Repair/replace.
    Comment:
    1) OBSERVED FLOOR TILES MISSING FROM FLOOR NEAR DISH 2) DOOR TO MOP SINK ROOM IS LOOSE ON ITS HINGES. REPAIR/REPLACE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 12/15/2014Routine
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    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 disposable, paper towels
    Locations:
    kitchen Hand wash sink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTED-PAPER TOWELS INSTALLED AT BAR HANDSINK DURING INSPECTION.
    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
    Locations:
    dish machine(s)
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    NO SANITIZER OBSERVED AT DISH MACHINE. ALL DISH MACHINES SHALL PROPERLY SANITIZE DISHWARE. REPAIR UNIT SO IT PROPERLY SANITIZES IMMEDIATELY., ITEM REPAIRED TODAY AND SHOWING 75 P.P.M. OF 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: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW CHICKEN OBSERVED STORED ABOVE LETTUCE IN THE WALK IN COOLER. ALL RAW ANIMAL FOODS SHALL BE SEPARATED TO AVOID CONTAMINATION. SEPARATE CHICKEN AND TRAIN STAFF ON REQUIREMENT IMMEDIATELY., CORRECTED-CHICKEN SEPARATED TO PROPER LOCATION IN WALK IN COOLER FOR SEPARATION TODAY.
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Cookline
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    EMPLOYEE OBSERVED HANDLING READY TO EAT FOODS WITH BARE HANDS. BARE HAND CONTACT SHALL BE AVOIDED WITH READY TO EAT FOODS. TRAIN STAFF ON GLOVE USAGE AND AVOID BARE HAND CONTACT IMMEDIATELY., CORRECTED-STAFF EDUCATED DURING INSPECTION.
    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, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    open containers of milk observed without date markings. all open milks shall be date marked. date mark milks immediately., corrected- milks date marked.
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE KITCHEN WALLS AND FLOORS ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN AREAS DAILY, ITEM TO BE RECHECKED WITHIN 90 DAYS.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE KITCHEN HANDSINK AND THREE COMPARTMENT SINK LEAK WATER. ALL EQUIPMENT SHALL BE IN GOOD REPAIR. REPAIR UNITS SO THEY DO NOT LEAK IMMEDIATELY.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    restroom(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.
 05/28/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Locations:
    kitchen Hand wash sink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Keep a working supply of paper hand towels at the hand wash sink located adjacent to the three compartment sink to encourage frequent and PROPER staff hand wash activities. , The Person in Charge replaced the paper hand towels a the kitchen hand wash sink during todays Routine Inspection. Keep up this important Health & Hygiene practice well into the future.
    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 at handsink kitchen
    Locations:
    kitchen Hand wash sink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Keep a working supply of hand soap at the hand wash sink located adjacent to the dish washing area to encourage frequent and PROPER staff hand washing activities. , The Person in Charge immediately replaced the hand soap at the kitchen hand wash sink when violation was pointed out. Good timely compliance. Keep up with this important Food Safety & Hygiene practice.
    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)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures Ceiling
    Locations:
    kitchen Air diffuser(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean and keep much cleaner the overhead air diffuser(s) located within kitchen areas. See the air diffuser located directly over the ice machine. Simply wash diffusers often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially exposed.
    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.
  • Heating, Ventilating, Air Cond
    Items:
    HVAC system
    Locations:
    ventilation system Baffle Filters
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    Reposition the baffle filters located overhead within the ventilation hood canopy in front area of the kitchen. These filters appear to have fallen out of position resulting in large gaps. Simply reposition these filters tightly together vertically to allow for the proper capture and collection of smokes and greases by the system.
    General violation description:
    6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
  • Nonfood-Contact Surfaces
    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 located within the kitchen. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 10/03/2013Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    bar(s) Beverage machine pop caps and spigots
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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:
    Chlorine solution
    Locations:
    dish machine(s)
    Problems:
    Not immersed in For at least 7 seconds
    Corrections:
    Submerse for at least 7 seconds.
    Comment:
    EMPTY SANITIZER CONTAINER REPLACED.
    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: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    RICE, PEPPERONI, FETA CHEESE, ETC STORED INSIDE WALK-IN COOLER WITHOUT A CONSUME BY DATE., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE MARKED.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) TOP SHELF AT COOKLINE 2) BASE OF FOOD PROCESSOR 3) SHELVES AT BAR STORING MUGS, ETC. 4) TABLE AT COOKLINE 5) FAN AT BAR 6) FAN GUARDS IN WALK-IN COOLER 7) CEILING FAN BLADES IN DINING AREA 8) INTERIOR OF ICE CREAM FREEZER
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    2-door freezer unit(s) Rubber gasketing
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    men's & women's RESTROOMS
    Problems:
    Not provided At hand sink
    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.
 08/29/2012Routine
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR ROOF OF STAINLESS STEEL MICROWAVE OVEN 2) SHELVES ABOVE PREP STATION COOLER AT COOKLINE 3) INTERIOR OF PREP STATION COOLER AND DOORS AT COOKLINE 4) REAR TABLE NEAR ICE MACHINE 5) SHELF AT BAR STORING GLASSES/ MUGS 6) INTERIOR SURFACE OF ICE CREAM FREEZER AT BAR - DO NOT STORE ANYTHING BUT FOOD IN THIS COOLER
    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
    Locations:
    cookline
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    VENTILATION HOOD FILTERS HEAVILY SOILED ABOVE CHARBROILER.
    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 receptacles
    Items:
    Refuse container(s)
    Locations:
    kitchen
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    5-501.116 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPEMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under # 5-402.13. (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    walk-in cooler(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    walk-in cooler(s) door(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    cookline
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Cookline
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit chlorine
    Locations:
    Cookline wiping cloth container
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    SANITIZING SOLUTION CONCENTRATION EXCEEDS 50-100PPM CHLORINE - PROVIDE AND USE 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)
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    hand wash sink(s) dish washing area
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    HANDSINK CLOGGED NEAR DISH WASHING MACHINE IN KITCHEN.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    kitchen
    Problems:
    Used for culinary purposes
    Corrections:
    Discontinue use of hand sink for this use and use appropriate sink.
    Comment:
    DISH AREA HANDSINK HAS FOOD COLLANDER AND COOKLINE HANDSINK HAS BLOOD JUICES INSIDE.
    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)
 02/27/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 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: Working containers, Common Nam
    Comment:
    ALL CHEMICAL SPRAY BOTTLES LABELED WITH THE COMMON NAME.
    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
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    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
    Comment:
    FLOORING CLEANED., CEILING VENTS AND GRATES CLEANED.
    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.
  • Good Repair and Proper Adjustm
    Comment:
    EQUIPMENT REPAIRED.
    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.
  • Hand Cleanser, Availabilty
    Comment:
    SOAP PROVIDED TO EACH 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)
  • Hand Drying Provision
    Comment:
    HANDTOWELS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • System Maintained in Good Repa
    Comment:
    PLUMBING REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Temperature Measuring Devices
    Comment:
    THERMOMETER PROVIDED TO COOLER IN ORDER TO MONITOR AMBIENT AIR TEMPERATURE.
    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)
  • Wiping Cloths, Use Limitation
    Comment:
    DISPOSABLE TOWELS USED IN PLACE OF WIPING 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
 10/27/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Beverage machine pop caps and spigots
    Problems:
    Soiled
    Corrections:
    Keep 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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING TEMPERATURES: 1) MILK, ORANGE JUICE, REAL WHIPPED CREAM AT 54F ON RAISED RAIL OF BAR PREP STATION COOLER 2) PANS AND CASE OF RAW CHICKEN , COOKED RICE, MILK, ORANGE JUICE AT 60F INSIDE THE WALK-IN COOLER 3) DICED AND SLICED TOMATOES AT COOKLINE PREP STATION COOLER RAISED RAIL AT 69F - STORED IN UNIT SINCE DAY BEFORE DISCARD ALL POTENTIALLY HAZARDOUS FOODS.
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING TEMPERATURES: 1) MILK, ORANGE JUICE, REAL WHIPPED CREAM AT 54F ON RAISED RAIL OF BAR PREP STATION COOLER 2) PANS AND CASE OF RAW CHICKEN , COOKED RICE, MILK, ORANGE JUICE AT 60F INSIDE THE WALK-IN COOLER 3) DICED AND SLICED TOMATOES AT COOKLINE PREP STATION COOLER RAISED RAIL AT 69F - STORED IN UNIT SINCE DAY BEFORE DISCARD ALL POTENTIALLY HAZARDOUS FOODS.,
    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: Working containers, Common Nam
    Items:
    Working containers-toxics
    Locations:
    Chemical spray bottle(s)
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    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)
    Locations:
    shelves Walk-in cooler
    Problems:
    Soiled
    Corrections:
    Keep clean.
    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
    Locations:
    cookline
    Problems:
    Not clean
    Corrections:
    Keep clean
    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
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) FLOOR SOILED BESIDE/ BEHIND/BENEATH COOKING EQUIPMENT 2) CEILING VENTS SOILED IN KITCHEN, MEN'S RESTROOM AND WOMEN'S RESTROOM
    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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) FLOOR SOILED BESIDE/ BEHIND/BENEATH COOKING EQUIPMENT 2) CEILING VENTS SOILED IN KITCHEN, MEN'S RESTROOM AND WOMEN'S RESTROOM , ,
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Walk-in cooler
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    WALK-IN COOLER NOT MAINTAINING SAFE STORAGE TEMPERATURES OF 41F OR BELOW AND WALK-IN COOLER DOOR LOWER HALF NOT ATTACHED TO HINGE. REPAIR IMMEDIATELY - DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS INSIDE THIS UNIT UNTIL IT IS REPAIRED.
    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:
    Walk-in cooler
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    WALK-IN COOLER NOT MAINTAINING SAFE STORAGE TEMPERATURES OF 41F OR BELOW AND WALK-IN COOLER DOOR LOWER HALF NOT ATTACHED TO HINGE. REPAIR IMMEDIATELY - DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS INSIDE THIS UNIT UNTIL IT IS REPAIRED. ,
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    cookline
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) BAR 2) KITCHEN COOKLINE 3) KITCHEN DISHWASHING AREA
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) BAR 2) KITCHEN COOKLINE 3) KITCHEN DISHWASHING AREA,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    bar(s) sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    MISSING HOT WATER FAUCET HANDLE AT BAR SINK.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    bar(s) sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    MISSING HOT WATER FAUCET HANDLE AT BAR SINK.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    DID NOT OBSERVE A HANGING THERMOMETER INSIDE EACH COOLER/ FREEZER IN ORDER TO MONITOR THE AMBIENT AIR TEMPERATURE.
    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)
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    DID NOT OBSERVE A HANGING THERMOMETER INSIDE EACH COOLER/ FREEZER IN ORDER TO MONITOR THE AMBIENT AIR TEMPERATURE.,
    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)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
 07/08/2011Routine Inspection
  • Good Repair and Proper Adjustm
    Comment:
    CORRECTION MADE: Observed both rest room doors kept closed by self closing door mechanism.
    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.
  • Toilet Room Receptacle, Covere
    Comment:
    CORRECTION MADE: Observed covered waste basket in the women's rest room.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 12/23/2010Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CORRECTION MADE: Observed the soda pop nozzles are clean to sight and touch
    General violation description:
    4-601.11 - no visible mold present.
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
    Locations:
    bar pop nozzles
    Problems:
    Not cleaned At least every 24 hours
    Corrections:
    Clean as specified above.
    Comment:
    CORRECTION MADE: Observed the pop nozzles and associated surfaces are cleaned and sanitized once every 24 hours.
    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: Demonstration of Knowledge
    Items:
    Person-in-charge
    Locations:
    kitchen Food Employee
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    CORRECTION MADE: FOLLOWING INSTRUCTION FROM THE CFM. THE FOOD EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE TO BE HELD FOR AT LEAST 15 SECONDS TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
    General violation description:
    2-102.11 - BEEF 155*F FOR THIN SLICED OR GROUND: BEEF 165*F FOR POULTRY AND FOR REHEATING FOODS. CORRECTION MADE: FOLLOWING INSTRUCTION FROM THE CFM. THE FOOD EMPLOYEES PRESENT KNOW TO CALIBRATE THE STAB TYPE FOOD THERMOMETER TO READ 32*F IN AN ICE AND WATER BATH
  • Critical: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Locations:
    kitchen Food Employee
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    CORRECTION MADE: THE FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HER. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. CONCLUDING WITH THE PROCEDURES TO REMOVE THE RESTRICTIONS. NOTIFYING THE PERSON IN CHARGE. FOLLOWING DIARRHEA OR VOMITING
    General violation description:
    2-201.11 - REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK.
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    kitchen walk-in refrigerator
    Problems:
    Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    CORRECTION MADE: Observed the sack of raw carrots and case of head lettuce relocated off the floor and placed on shelf 6" or more off the floor on the produce side of the walk-in cooler; safe from possible contamination from raw meat drip page on the floor.;(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; (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas; (3) Cleaning EQUIPMENT and UTENSILS as specified under 4-602.11(A) and SANITIZING as specified under  4-703.11; (4) Except as specified in (B) of this section, storing the FOOD in packages, covered containers, or wrappings; (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (6) Protecting FOOD containers that are received PACKAGED together in a case or overwrap from cuts when the case or overwrap is opened; (7) Storing damaged, spoiled, or recalled FOOD being held in the FOOD ESTABLISHMENT as specified under  6-404.11; and (8) Separating fruits and vegetables, before they are washed as specified under  3-302.15 from READY-TO-EAT FOOD. (B) Subparagraph (A)(4) of this section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) PRIMAL CUTS, quarters, or sides of raw MEAT or slab bacon that are hung on clean, SANITIZED hooks or placed on clean, SANITIZED racks; (3) Whole, uncut, processed MEATS such as country hams, and smoked or cured sausages that are placed on clean, SANITIZED racks; (4) FOOD being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) SHELLSTOCK.
    General violation description:
    3-302.11 -
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Locations:
    Grill line reach-in cooler(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    CORRECTION MADE: Observed the raw meats are properly segregated with poultry on the bottom shelf, ground meat on next above shelf, whole muscle meat on next above shelf and raw sea food on shelf above all.
    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: Storage and Display, Separatio
    Items:
    Retail toxic material(s)
    Locations:
    Ice machine(s) top of ice machine
    Problems:
    Stored over/with Ice machine
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    CORRECTION MADE: OBSERVED TOP OF ICE MACHINE CLEAN. ITEMS ARE NO LONGER STORED ON TOP OF UNIT, THE GASOLINE CONTAINERS ARE REMOVED FROM THE FOOD FACILITY.
    General violation description:
    7-301.11 - POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    kitchen storage rack(s)
    Problems:
    Stored over/with Food
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    CORRECTION MADE: OBSERVED THE CHEMICAL GLASS CLEANER STORED DOWN AND AWAY FROM ALL FOOD STORAGE AND FOOD CONTACT SURFACES.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CORRECTION MADE: Observed the raw meat drip page on the floor had be cleaned and sanitized to sight and touch.
    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
    Locations:
    kitchen table shelf
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CORRECTION MADE: Observed the floors in the kitchen, walk in cooler and ice machine area are clean.
    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.
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    Utility room mops
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    CORRECTION MADE: Observed the wet mop draped over the squeeze chamber to quicken drying time and reduce bacterial growth.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Food Contact Surfaces and Uten
    Locations:
    food prep area counter(s)
    Corrections:
    Clean as specified above.
    Comment:
    CORRECTION MADE: Observed food preparation counter are clean and sanitized prior to use.
    General violation description:
    4-701.10 - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
  • Food Storage, prohibited Areas
    Items:
    Food(s) stored
    Locations:
    bar Freezer(s)
    Problems:
    In prohibited area(s) In or under other sources of contamination
    Corrections:
    Store in protected manner.
    Comment:
    CORRECTION MADE: Observed the ice cream safely stored in the freezer chest
    General violation description:
    3-305.12 - non-food related items no longer stored in the freezer chest.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    women's restroom door(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTION MADE: Observed hand cleanser stocked at hand wash basins.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    CORRECTION MADE: Observed paper towels stocked at hand wash basins.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    Grill line reach-in cooler(s)
    Problems:
    Improperly stored Laying on prep table or cooking equipment That is not cleaned and sanitized at least every 4 hours
    Corrections:
    Clean and sanitize at least every 4 hours.
    Comment:
    CORRECTION MADE: Observed through food employee interview that the service line in use food utensil are cleaned and sanitized once every 4 hours.
    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
  • Prohibitions
    Items:
    Clean equipment/utensil(s)
    Locations:
    Under the hand wash sink counter
    Problems:
    Stored Under unshielded sewer lines
    Corrections:
    Remove and store in protected area.
    Comment:
    CORRECTION MADE: Observed food equipment no longer stored under plumbing previously cited under the hand wash sink.
    General violation description:
    4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s) in ladies restroom
    Locations:
    women's restroom Trash bin
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Unnecessary Items and Litter
    Items:
    Unnecessary item(s) items that don't pertain to business
    Locations:
    back kitchen wall counter(s)
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
 12/02/2010Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
    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: Preventing Contamination from
    Comment:
    EMPLOYEES NO LONGER HANDLING READY TO EAT FOODS WITH BARE HANDS.
    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: Storage, Separation
    Comment:
    TOXIC/POISONOUS MATERIALS REMOVED FROM AREA & MOVED TO SEPARATE AREA AWAY FROM FOOD PRODUCTS.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Clean Freq, Nonfood-Contact Su
    Comment:
    ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
    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
    Comment:
    VENTILATION HOOD FILTERS CLEANED.
    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.
  • Food storage
    Comment:
    CORRECTED 3-305.11 OBSERVED CITED ITEM(S) STORED 6" OR MORE OFF THE FLOOR.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
    General violation description:
    3-305.11 -
  • Food storage
    Comment:
    ALL STORED FOOD PRODUCTS COVERED FOR PROTECTION.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Temperature Measuring Dev
    Comment:
    Corrective Action Taken: Observed METAL STEMMED PRODUCT thermometer.
    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)
  • Hand Cleanser, Availabilty
    Comment:
    SOAP PROVIDED TO EACH 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)
  • Handwashing Signage
    Comment:
    HANDWASHING SIGNAGE PROVIDED AT EACH HANDSINK.
    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
    Comment:
    COMPLIANT 6-301.14 Protective light shields are in place as needed.
    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
  • Sanitizing Solution Testing De
    Comment:
    CHEMICAL TEST STRIPS PROVIDED.
    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)
  • System Maintained in Good Repa
    Comment:
    PLUMBING LEAK REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 05/20/2010Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) BEVERAGE MACHINE POP CAPS AND SPIGOTS AT BAR 2) HAND-HELD CAN OPENER
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) BEVERAGE MACHINE POP CAPS AND SPIGOTS AT BAR 2) HAND-HELD CAN OPENER,
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Facility
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    FACILITY OUT OF GLOVES.
    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)
    Locations:
    Facility
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    FACILITY OUT OF GLOVES.,
    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: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    kitchen storage rack(s)
    Problems:
    Stored over/with Food
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    3 BOTTLES OF GLASS CLEANER STORED WITH FOODS ON KITCHEN STORAGE RACK.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    kitchen storage rack(s)
    Problems:
    Stored over/with Food
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    3 BOTTLES OF GLASS CLEANER STORED WITH FOODS ON KITCHEN STORAGE RACK.,
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ICE CREAM FREEZER AT BAR 2) TWO STORAGE SHELVES AT COOKLINE 3) MICROWAVE OVEN AT COOKLINE 4) UNUSED SLICER IN REAR PREP AREA 5) REAR PREP AREA HANDSINK 6) SOILED SHELF LINERS BENEATH HANDSINK NEAR DISHMACHINE
    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
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ICE CREAM FREEZER AT BAR 2) TWO STORAGE SHELVES AT COOKLINE 3) MICROWAVE OVEN AT COOKLINE 4) UNUSED SLICER IN REAR PREP AREA 5) REAR PREP AREA HANDSINK 6) SOILED SHELF LINERS BENEATH HANDSINK NEAR DISHMACHINE,
    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
    Locations:
    Cookline filter(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in cooler(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    LARGE BAG OF CARROTS, CASE OF HAMBURGER PATTIES, CASE OF ORANGES, LARGE POT OF LIQUID STORED DIRECTLY ON WALK-IN COOLER FLOOR.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen storage rack(s)
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    SPICES STORED UNCOVERED ON STORAGE RACK SHELVES.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in cooler(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    LARGE BAG OF CARROTS, CASE OF HAMBURGER PATTIES, CASE OF ORANGES, LARGE POT OF LIQUID STORED DIRECTLY ON WALK-IN COOLER FLOOR.,
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen storage rack(s)
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    SPICES STORED UNCOVERED ON STORAGE RACK SHELVES.,
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    women's restroom door(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    WOMEN'S RESTROOM DOOR SELF-CLOSING MECHANISM NOT WORKING PROPERLY.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINKS: 1) KITCHEN NEAR DISHMACHINE 2) WOMEN'S RESTROOM 3) COOKLINE
    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)
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINKS: 1) KITCHEN NEAR DISHMACHINE 2) WOMEN'S RESTROOM 3) COOKLINE ,
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) BAR 2) COOKLINE 3) REAR PREP AREA 4) NEAR DISH MACHINE
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    men's rest room
    Problems:
    Not provided At hand sink
    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:
    Cookline
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELD AT COOKLINE ABOVE PIZZA OVEN.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Cookline
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELD AT COOKLINE ABOVE PIZZA OVEN.,
    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
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit chlorine
    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)
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    bar sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    BAR SINK FAUCET LEAKING AT BASE WHEN WATER IS ON.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    bar sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    BAR SINK FAUCET LEAKING AT BASE WHEN WATER IS ON.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    NO SANITIZING SOLUTION AT BAR OR COOKLINE FOR WIPING CLOTH STORAGE IN BETWEEN USES.
    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
 05/10/2010Routine Inspection

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