Aladdin Sweets And Cafe, 11945 Conant, Hamtramck, MI 48212

Inspection findings	Inspection date	Type
Critical: Controlling Pests Items: Pest(s) gnats Locations: basement Problems: Present in facility Corrections: Remove pests from facility. Comment: GNATS OBSERVED AROUND RETURNABLES IN LARGE KITCHEN BASEMENT. General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Equipment Locations: Facility Problems: Soiled Corrections: Keep clean. Comment: FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FRYER BASKETS HEAVILY SOILED IN LARGE KITCHEN 2) PREP TABLE SHELVES IN LARGE KITCHEN 3) CUTTING BOARD AT PREP STATION COOLER IN SMALL KITCHEN 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 Display Items: Food on display Locations: buffet table Problems: Lacking protection Corrections: Protect against contamination Comment: FOODS UNCOVERED ON BUFFET TABLE WITH NO MEANS OF PROTECTION. General violation description: 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING Critical: Hand Drying Provision Items: Sanitary hand drying provisions Locations: Unisex restroom Problems: Not provided 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 Critical: Packaged and Unpackaged Food - Items: Raw animal food(s) Locations: Facility Problems: Stored over/next to Ready-to-eat food(s) Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: CROSS CONTAMINATON OF FOODS: 1) RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE THE WALK-IN COOLER 2) RAW MEAT STORED ABOVE COOKED FOOD AND PRODUCE IN 2-GLASS DOOR COOLER AT STAIRWELL 3) RAW MEAT ABOVE OTHER FOODS INSIDE REACH-IN FREEZER AT STAIRWELL 4) RAW MEAT STORED ON TOP OF OTHER FOODS IN LARGE KITCHEN CHEST FREEZER 5) RAW CHICKEN STORED ABOVE OTHER FOODS IN 6-DOOR COOLER IN LARGE COOLER 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: Potentially Hazardous Food (Ti Items: Cold food item(s) Locations: Facility Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: IMPROPER COLD HOLDING: 1) BOXES OF RAW CHICKEN AT48F INSIDE 6 DOOR COOLER IN LARGE KITCHEN 2) SALAD AT 67F ON BUFFET TABLE 3) PAN OF RAW MEAT ON STAIRWELL AT 49F - DISCARD 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 Items: Hot food item(s) Locations: buffet table Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: TANDOORI CHICKEN AT 126F AT BUFFET CHAFING UNIT. 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: dessert display cooler Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. 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 Characteristics Items: Food-contact surface(s) and utensils Locations: wooden spoon Kitchen Area Problems: Constructed from materials that are not Finished to be smooth & easily cleanable Corrections: Provide smooth, durable, non-absorbent, easily cleanable materials. Comment: LARGE WOODEN STIRRING SPOON CRACKED IN LARGE KITCHEN - REPLACE. 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 Cleaning Ventilation Systems, Items: Ventilation system Locations: cookline filters Problems: Not clean Corrections: Keep clean Comment: VENTILATION HOOD FILTERS HEAVILY SOILED IN SMALL KITCHEN. 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 Locations: Facility Problems: Not clean Corrections: Keep clean Comment: PHYSICAL FACILITIES NOT CLEAN: 1) BASEMENT DRY STORAGE AREA FLOOR WET FROM LEAKING PIPES - DO NOT PUT CARDBOARD OR PAPER ON FLOOR 2) BASMENT FLOOR WET WHERE RETURNABLES ARE STORED - REMOVE RETURNABLES FROM FLOOR AT LEAST SIX INCHES 3) SPICES SPILLED ON FLOOR AT STAIRWELL 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. Effectiveness Items: Hair restraint Locations: Facility Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: EMPLOYEES PREPARING FOODS WITHOUT HAIR RESTRAINTS. 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 Equipment, Utensils, Linens, a Items: Single-service/single-use article(s) Locations: Storage area UPPER LEVEL Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. General violation description: 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location Food Storage Items: Food item(s) in storage Locations: Cookline Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: LARGE OPEN POT OF COOKED VEGETABLES ON FLOOR IN SMALL KITCHEN. 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 Containers, Ident Items: Food item(s) Locations: Facility Problems: Not identified Corrections: Label containers with common name. Comment: LABEL ALL SPICE AND DRY GOODS CONTAINERS WITH THE COMMON ANME OF THE FOOD ITEM. 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. Heating, Ventilating, Air Cond Items: HVAC system Locations: Ventilation hood canopy Problems: Not constructed, designed, installed according to law Corrections: Remove and replace to be in compliance with law. Comment: MISSING FILTER OR SPACER IN LARGE KITCHEN VENTILATION HOOD CANOPY. 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. Light Bulbs, Protective Shield Items: Light shielding Locations: Facility Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: MISSING LIGHT SHIELDS: 1) SMALL KITCHEN 2) WALK-IN COOLER General violation description: 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Locations: Facility Problems: Soiled Corrections: Keep clean. Comment: NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FOOD DEBRIS INSIDE HOT FOOD DISPLAY UNIT FRONT COUNTER 2) 3-COMPARTMENT SINK WELLS HEAVILY SOILED SMALL KITCHEN 3) RACK ABOVE 3-COMPARTMENT SINK IN SMALL KITCHEN General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. System Maintained in Good Repa Items: Plumbing system Locations: Dry storage area basement Problems: Not maintained Corrections: Maintain in good repair Comment: PIPES LEAKING IN BASEMENT DRY STORAGE AREA. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Toilet Room Receptacle, Covere Items: Covered waste receptacle(s) Locations: Unisex restroom Problems: Not provided Corrections: Provide. General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Toilet Rooms, Enclosed Items: Toilet room(s) Locations: Unisex restroom Problems: Not provided with Self-closing door Corrections: Provide self-closing door. General violation description: 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Wiping Cloths, Use Limitation Items: Wiping cloth(s) Locations: Kitchen Area Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: HEAVILY SOILED WIPING CLOTHS STORED ON COUNTER NEAR COFFEE STATION IN SMALL KITCHEN. 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	06/16/2015	Routine
Critical: Before Use After Cleaning Comment: Observed 3 compartment sink set up correctly and employees sanitizing utensils. Corrected General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Characteristics Comment: Observed no milk crates used for food. Observed no garbage cans used for food. Observed no garbage bags used to hold food. Corrected 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: Equipment, Food-Contact Surfac Comment: Observed tongs, knives and other utensils clean in kitchens. Corrected General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Hand Drying Provision Comment: Observed paper towels at all 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: Handwashing Sink, Installation Comment: Observed hot and cold water at all hand washing sinks. Corrected General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Critical: Packaged and Unpackaged Food - Comment: Observed no cross contamination in coolers. Corrected General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: Potentially Hazardous Food (Ti Comment: Observed home made dressings and may stored in cooler under 41 degrees. Observed yogurts and other food in large display case at 41 degrees. Corrected General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Ready-to-Eat, Potentially Haza Comment: Observed proper date marking in cooler. Corrected General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: Separation Comment: Observed chemicals stored correctly away from food and utensils. Corrected 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	01/22/2015	Follow-up
Critical: Common Name Comment: Observed chemicals labeled. Corrected 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: Conditions of Use Comment: Observed no unapproved pest sprays. Corrected General violation description: 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY Critical: Controlling Pests Comment: Observed no gnats, cockroaches, mouse droppings or rat droppings. Corrected General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Food Display Comment: Observed food covered at buffet lines. Corrected General violation description: 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING Critical: Potentially Hazardous Food (Ti Comment: Observed no hot food held under 135 degrees. Corrected General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Rodent Bait Stations Comment: Observed no open rodent bait stations. Corrected General violation description: 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station. Maintaining Premises, Unnecess Comment: Observed basements cleaned of debris and unused equipment. Band saw removed from upstairs large kitchen. Corrected 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	01/05/2015	Follow-up
Critical: Before Use After Cleaning Items: Clean utensil(s) and food-contact surface(s) Problems: Not sanitized Corrections: Equipment/utensils must be sanitized after cleaning. Comment: OBSERVED EMPLOYEES JUST WASHING GLASSES AT WAIT STATION SINK. EMPLOYEES MUST WASH, RINSE, SANITIZE WITH 50 - 100PPM CHLORINE THEN AIR DRY UTENSILS. TRAIN ALL EMPLOYEES HOW TO SANITIZE UTENSILS AND FOOD CONTACT SURFACES. CORRECT IMMEDIATELY, General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Characteristics Items: Food-contact surface(s) and utensils Problems: Constructed from materials that are not Safe Corrections: Provide safe, approved materials. Comment: OBSERVED MANY FOOD CONTAINERS OR CONTACT SURFACES THAT ARE NOT SAFE: - MILK CRATES FOR STORAGE OF PEELED ONIONS - RAW CHICKEN STORED IN GARBAGE BAGS IN FREEZER - RAW MEATS STORED IN CARRY-OUT PLASTIC BAGS (MOSTLY IN THE FREEZERS) - DIRTY TOWELS USED FOR BREAD - GARBAGE CANS USED TO STORE SUGAR AND DRY MEAL - OBSERVED SINGLE-USE CONTAINERS THAT APPEARED TO HAVE BEEN WASHED TO POSSIBLY RE-USE. ALSO, SPICE CONTAINERS RE-USED FOR OTHER SPICES. SINGLE-USE CONTAINERS SHALL NOT BE RE-USED. USE ONLY FOOD APPROVED CONTAINERS/BAGS TO STORE FOOD IN., 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: Common Name Items: Working containers-toxics cleaner Problems: Not labeled as to content Corrections: Label all containers as to content. Comment: Observed glass cleaner and other spray bottles not labeled. Label all chemicals to prevent misuse and contamination. Label all spray bottles. Correct immediately, 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: Conditions of Use Items: Poisonous/toxic material(s) restricted use Problems: Not used according to manufacturer's label instructions Corrections: Use according to manufacturer label directions. Comment: Observed 4 unapproved pest sprays in establishment. Black flag and other containers state for household use only. Remove facility. Use commercial pest sprays and work with pest control company. Correct immediately, General violation description: 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY Critical: Controlling Pests Items: Pest(s) gnats Problems: Present in facility Corrections: Remove pests from facility. Comment: Observed gnats in basement under large kitchen. Establishment must be free of pests. Eliminate all drain flies. Observed a cock roach in smaller kitchen. Eliminate all cockroaches. Establishment must be free of pests. Observed mouse and rat droppings in upstairs storage areas. Clean up and remove all droppings. Correct immediately Correct immediately, General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Equipment can openers Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED MANY FOOD CONTACT SURFACES SOILED OR WITH DEBRIS: - CAN OPENER BLADE - PEELER MULTIPLE IN PLASTIC CONTAINER - OUTSIDES AND LIDS OF ALL SPICE AND FOOD CONTAINERS (SALT, LENTILS, SUGAR, ETC) - KNIVES ON KNIFE RACK -- WALK-IN COOLER DOOR HANDLE , 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 Display Items: Food on display Problems: Lacking protection Sneeze guards Corrections: Protect against contamination Comment: Observed food at buffet line uncovered. Provide lids for sneeze guards for buffet line to prevent contamination., General violation description: 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING Critical: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Problems: Not provided At hand sink Corrections: provide Comment: 2ND FLOOR RESTROOM AND LARGE KITCHEN NEXT TO 3 COMP SINK, 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 Sink, Installation Items: Handwashing facility Locations: 1-door upright freezer(s) Problems: Lack of hot water Comment: NO HOT OR COLD RUNNING WATER AT LARGE KITCHEN HANDSINK NEAR STAIRS. NO COLD WATER ON 2ND FLOOR EMPLOYEE RESTROOM., General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Critical: Packaged and Unpackaged Food - Items: Raw animal food(s) Problems: Stored over/next to Ready-to-eat food(s) Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: OBSERVED CROSS CONTAMINATION IN THE FOLLOWING AREAS: - CARTON OF RAW EGGS STORED WITH USED CRACKED SHELLED EGGS STORED NEXT TO COOKED CHICKEN. - GLASS 2-DOOR COOLER IN THE BACK HAD RAW GROUND BEEF STORED OVER CELERY AND PEPPERS. - REPACKAGED RAW MEATS STORED JUMBLED IN FREEZERS. - FOOD NOT COVERED IN THE WALK-IN AND REACH-IN COOLERS. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER ACCORDING TO FINAL COOK TEMPERATURE., 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: Potentially Hazardous Food (Ti Items: Hot food item(s) Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: OBSERVED LARGE POT OF COOKED RICE AT 121 DEGREES. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD HOT AT OR ABOVE 135F. OBSERVED ALL FOOD ITEMS IN HOT HOLDING WELL AT 98-127 DEGREES. DISCARD. KEEP AT OR ABOVE 135 DEGREES AT ALL TIMES. Correct immediately., 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 Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: OBSERVED THE FOLLOWING COOLERS WITH FOOD ABOVE 41F: TOMATO PASTE FROM A CAN AND MAYO STORED AT ROOM TEMPERATURE AT 75 DEGREES IN KITCHEN. DISCARD. FACILITY MADE GARLIC OIL DRESSING (LEMON, OIL, MINT SAUCE) AT 80F IN SQUIRT BOTTLE ON TOP OF PREP COOLER. LARGE FRONT DISPLAY COOLER AT 55 DEGREES. YOGURT, MINT YOGURT AND OTHER HAZARDOUS FOOD IN COOLER AT 46- 55 DEGREES. DISCARD. OBSERVED CUT LETTUCE ON BUFFET LINE AT 60 DEGREES. DISCARD. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F AT ALL TIMES. DRESSING IS FACILITY MADE AND SHALL BE HELD 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: Ready-to-Eat, Potentially Haza Items: In house prepared ready-to-eat potentially hazardous food(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: DID NOT OBSERVE ANY READY TO EAT POTENTIALLY HAZARDOUS PREPARED AND HELD FOR OVER 24 HOURS. FACILITY PREPARES FOOD FOR 2 OR MORE DAY USE. DATE MARK REQUIRED FOODS. DATE MARK ITEMS LIKE YOGURTS AND HOMEMADE DRESSINGS. CORRECT IMMEDIATELY, 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: Rodent Bait Stations Items: Rodent bait station(s) Problems: Not covered Corrections: Cover. Comment: Observed open bait station in upstairs storage area near stairs. Bait stations must be in closed tamper containers. Correct immediately., General violation description: 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station. Critical: Separation Items: Poisonous/toxic material(s) Problems: Not separated from Food Corrections: Provide adequate separation to prevent contamination. Comment: Observed lotions, medicine, rubbing alcohol and other chemicals stored over and next to food and utensils. Store all chemicals below and away from food and utensils. Correct immediately, 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: 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: Observed employee reporting to work and not washing hands before putting on gloves. Employees must wash hands when reporting to work as well as before glove use. Correct immediately 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 Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Not clean Corrections: Keep clean Comment: THE WHOLE FACILITY INCLUDING, BUT NOT LIMITED TO: WALLS, FLOORS AND CEILINGS ARE VERY SOILED WITH GREASE, FOOD DEBRIS, MOLD AND CRUD. THE SMALL KITCHEN CEILING TILES AND WALLS ARE BLACK. CEILING VENTS ARE DUSTY. THE WHOLE FACILITY NEEDS TO BE 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. Cutting Surfaces Items: Cutting surface(s) cutting board(s) Problems: With deep cuts/grooves Corrections: Repair/replace to provide smooth cutting surface. Comment: OBSERVED SMALL WHITE CUTTING BOARD IN LARGE KITCHEN OBSERVED HEAVILY GROOVED AND BLACKENED. RESURFACE OR REPLACE CUTTING BOARDS TO BE SMOOTH AND EASILY CLEANABLE. General violation description: 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Equipment, Utensils, Linens, a Items: Clean equipment/utensil(s) Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: OBSERVED SINGLE-USE UTENSILS STORED ON THE FLOOR IN UPSTAIRS DRY STORAGE AREA. KEEP OFF GROUND. General violation description: 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location Floors, Walls, and Ceilings Items: Ceiling(s) Problems: Not constructed, designed, installed to be Smooth Corrections: Repair/replace to be smooth and easily cleanable. Comment: OBSERVED PERFORATED CEILING TILES IN THE BACK AREA WHERE THE GLASS 2-DOOR COOLER AND UPRIGHT FREEZERS ARE STORED. INSTALL SMOOTH, EASILY CLEANABLE CEILING TILES. General violation description: 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. 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: ONIONS IN MILK CRATES ON FLOOR IN KITCHEN, NUMEROUS FOODS ON FLOOR IN WALKIN COOLER, SODA AND CANNED GOODS ON FLOOR IN CLOSET OFF OF DINING ROOM. STORE 6" ABOVE 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 Containers, Ident Items: Food item(s) Problems: Not identified Corrections: Label containers with common name. Comment: OBSERVED FOOD ITEMS WITHOUT CONTENT LABELS: SPECIFICALLY, SALT, SUGAR, LENTILS, SPICES, ETC. LABEL WITH COMMON NAME. 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. Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Corrections: Repair/replace. Comment: RICE COOKER LATCH BROKEN WITH JAGGED EDGE AND INTERIOR CHIPPED. REPLACE TO PROVIDE SMOOTH SURFACE. - CHEST FREEZER OUTER LIDS RUSTY ALL FREEZERS HAVE EXCESS ICE BUILD UP. DEFROST. HANDLE OF SMALL KNIFE HAS DUCK TAPE. REPAIR OR REPLACE. EQUIPMENT MUST BE MAINTAINED. 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. In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: BROKEN STYROFOAM CUP USED AS SCOOP IN YOGURT AT FRONT COUNTER DELI CASE. 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 Intensity Items: Lighting intensity at work levels Comment: THE SMALL KITCHEN HOOD LIGHTS WERE NOT ON. BASEMENT HAS INADEQUATE LIGHTING AND A FLASHLIGHT HAD TO BE USED. PROVIDE ADEQUATE LIGHTING IN THESE AREAS. General violation description: 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning Light Bulbs, Protective Shield Items: Light shielding Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: COOK LINE LIGHTS, LIGHT BULB IN ONION STORAGE AREA AND LIGHT IN WALK-IN COOLER WERE NOT SHIELDED. PROVIDE SHIELDS ON THE LIGHTS. CORRECT IMMEDIATELY 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 Maintaining Premises, Unnecess Items: Unnecessary item(s) items that don't pertain to business Problems: Not removed from facility Corrections: Remove from facility/premises. Comment: Observed band saw unit in large kitchen and many unused and unnecessary equipment and garbage in basement under large kitchen. Establishment must be free of clutter and unused items. Eliminate all broken, unused, and unnecessary items. Corrected, 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 Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: Not easily cleanable Corrections: Repair/replace to be easily cleanable. Comment: OBSERVED MANY SHELVES LINED WITH CARDBOARD AND/OR ALUMINUM FOIL. OBSERVED CRATE MADE OF PLYBOARD FOR THE STORAGE OF BAGGED FLOUR. OBSERVED PLYBOARD AS A PARTIAL WALL WHERE THE 2 FREEZERS AND 2-DOOR GLASS COOLER ARE STORED. OBSERVED ORIGINAL WRAPPING STILL ON BOTTOM SHELF OF DELI CASE COOLER - REMOVE. MANY WOOD SHELVES HAVE PAINT CHIPPING/PEELING. REMOVE CARDBOARD AND FOIL FROM SHELVING. RESURFACE OR PAINT BARE WOOD AREAS TO BE SMOOTH AND EASILY CLEANABLE. General violation description: 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED MANY NONFOOD CONTACT SURFACES THAT ARE SOILED OR HAVE ACCUMULATION OF DEBRIS INCLUDING, BUT NOT LIMITED TO THE FOLLOWING ITEMS: SHELVING INSIDE 2 DOOR DISPLAY COOLER, INSIDES OF FREEZERS INCLUDING GASKETS, COOKING EQUIPMENT IN BOTH KITCHENS ENCRUSTED WITH DEBRIS AND GREASE, DOORS AND DOOR HANDLES OF COOLERS AND FREEZERS, INSIDE OF THE HOT HOLD DISPLAY UNIT AT FRONT COUNTER, CLEAN ALL NONFOOD CONTACT SURFACES OF EQUIPMENT AND 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. Repairing Items: Physical facilities Problems: In poor repair Corrections: Repair/replace. Comment: FACILITY HAS MANY CRACKED AND MISSING FLOOR AND CEILING TILES. REPAIR/REPLACE TILES. MANY COVING/MOLDING FALLING OFF OR MISSING IN SMALL KITCHEN. FACILITY HAS MANY AREAS OF WALLS THAT HAVE PEELING PAINT. REPAIR. General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair. Sponges, Use Limitation Items: Sponges Problems: Used With cleaned and sanitized surface(s) Corrections: Discontinue use. Comment: OBSERVED SPONGE USED FOR CLEAN PLATES AT FRONT COUNTER. SPONGES CAN NOT BE USED ON CLEAN SURFACES. CORRECT IMMEDIATELY General violation description: 4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES. Standards of Identity Items: Food(s) Problems: Do not comply with standards of identity Corrections: provide Comment: Observed items in deli case all labeled with same label and ingredients. Food items in deli case must be labeled with correct ingredients in order from greatest to least. Correct product name must be on label also. Correct immediately General violation description: 3-601.11 - PACKAGED FOOD shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 # Food Standards: General and 9 CFR 319 Subpart A # General. System Maintained in Good Repa Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: -OBSERVED DRAIN LINE OF SMALL KITCHEN 3-COMPARTMENT SINK LEAKING. - THE MOP SINK IN SMALL KITCHEN IS LEAKING WHERE THE PIPE PROTRUDES DOWNSTAIRS AND A GARBAGE CAN IS PLACED UNDERNEATH TO CATCH WATER. -CONDENSER OF WALK-IN COOLER IS LEAKING AND THE FACILITY HAS A PAN UNDERNEATH TO CATCH WATER. - HAND WASH SINK FAUCET LOOSE FROM SINK FIXTURE AT THE BAR. REPAIR ALL PLUMBING ISSUES. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Temperature Measuring Devices Items: Thermometer(s) hot holding cabinet Problems: Not provided Corrections: Provide. Comment: PROVIDE MISSING THERMOMETER IN HOT HOLDING DISPLAY CASE. 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) Toilet Room Receptacle, Covere Items: Covered waste receptacle(s) in public restroom Problems: Not provided Corrections: Provide. Comment: UNISEX HANDICAPPED RESTROOM DID NOT HAVE A COVERED GARBAGE RECEPTACLE. PROVIDE A COVERED GARBAGE CAN. General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Toilet Rooms, Enclosed Items: Toilet room(s) Problems: Not provided with Self-closing door Corrections: Provide self-closing door. Comment: UNISEX HANDICAPPED BATHROOM DOES NOT HAVE A SELF-CLOSING DOOR. INSTALL A SELF-CLOSER ON BATHROOM DOOR. General violation description: 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Ventilation Hood Systems, Drip Items: Exhaust ventilation hood system(s) Problems: Designed to allow grease or condensation from draining/dripping onto Corrections: Repair/replace to prevent grease accumulation/dripping/draining. Comment: SOME OF THE FILTERS AT COOKLINE HOOD ARE MISSING AND SOME OF THE FILTERS ARE ALSO DUSTY. PROVIDE FILTERS AND CLEAN. General violation description: 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.	12/16/2014	Routine
Critical: Backflow Prevention Device, Wh Comment: Observed avb on hose thread under prep sink in large kitchen. 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: Backflow Prevention Device, Wh Comment: Observed avb on hose thread under prep sink in large kitchen. 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: Characteristics Comment: Observed no garbage bags used for food. Observed milk creates not used for food. Observed utensils in good repair. Corrected 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: Characteristics Comment: Observed no garbage bags used for food. Observed milk creates not used for food. Observed utensils in good repair. Corrected 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: Cleaning Procedure Comment: Observed proper hand washing at hand sinks. Corrected General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Cleaning Procedure Comment: Observed proper hand washing at hand sinks. Corrected General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Controlling Pests Comment: Observed no cockroaches, mice or gnats in establishment. Corrected General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Controlling Pests Comment: Observed no cockroaches, mice or gnats in establishment. Corrected General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Demonstration Comment: Manager knowledgeable on how to set up 3 compartment sink and how to use test strips. Corrected General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Demonstration Comment: Manager knowledgeable on how to set up 3 compartment sink and how to use test strips. Corrected General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Equipment, Food-Contact Surfac Comment: Observed can opener clean, spice containers, tongs, knife rack, knives, knife sharpener, shelves in coolers, and fryer baskets clean. Corrected General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Equipment, Food-Contact Surfac Comment: Observed can opener clean, spice containers, tongs, knife rack, knives, knife sharpener, shelves in coolers, and fryer baskets clean. Corrected General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Food Labels Comment: Manager states that same ingredients in all products in display case. Corrected General violation description: 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement Critical: Food Labels Comment: Manager states that same ingredients in all products in display case. Corrected General violation description: 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement Critical: Hand Drying Provision Comment: Observed paper towels at all 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: Hand Drying Provision Comment: Observed paper towels at all 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: Handwashing Cleanser, Availabi Comment: Observed soap at all hand sinks. Corrected 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: Handwashing Cleanser, Availabi Comment: Observed soap at all hand sinks. Corrected 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 Comment: Observed 3 compartment sink set up correctly. 100 ppm chlorine present at 3rd compartment. Corrected General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Manual and Mechanical Warewash Comment: Observed 3 compartment sink set up correctly. 100 ppm chlorine present at 3rd compartment. Corrected General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Potentially Hazardous Food (Ti Comment: Observed cooked rice held over 135 degrees. Corrected General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Potentially Hazardous Food (Ti Comment: Observed cooked rice held over 135 degrees. Corrected General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Preventing Contamination from Comment: Observed gloves used when handling ready to eat foods. Corrected 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 Comment: Observed gloves used when handling ready to eat foods. Corrected 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: Private Homes and Living or Sl Comment: No one is living upstairs now. Observed bedroom converted to an office. Corrected General violation description: 6-202.111 - A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations.(P) Critical: Private Homes and Living or Sl Comment: No one is living upstairs now. Observed bedroom converted to an office. Corrected General violation description: 6-202.111 - A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations.(P) Critical: Ready-to-Eat, Potentially Haza Comment: Observed proper date marking. Corrected General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: Ready-to-Eat, Potentially Haza Comment: Observed proper date marking. Corrected General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: Separation Comment: Observed chemicals stored correctly away from food and utensils. Corrected 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: Separation Comment: Observed chemicals stored correctly away from food and utensils. Corrected 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: Using a Handwashing Sink Comment: Observed hand sink in small kitchen accessible. No items store in or in front of hand sink. Corrected General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Critical: Using a Handwashing Sink Comment: Observed hand sink in small kitchen accessible. No items store in or in front of hand sink. Corrected General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Critical: When to Wash Comment: Observed employees washing hand at correct times. Corrected General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Critical: When to Wash Comment: Observed employees washing hand at correct times. Corrected General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Critical: Where to Wash Comment: Observed hand washing sinks used to wash hands. Corrected General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Critical: Where to Wash Comment: Observed hand washing sinks used to wash hands. Corrected General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Effectiveness Comment: Observed hats worn when preparing food. Corrected 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 Comment: Observed hats worn when preparing food. Corrected 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 Maintaining Premises, Unnecess Comment: Observed no band saw in establishment. Corrected 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 Maintaining Premises, Unnecess Comment: Observed no band saw in establishment. Corrected 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 Outer Openings, Protected Comment: Observed front door and windows closed. Corrected General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings Outer Openings, Protected Comment: Observed front door and windows closed. Corrected General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings Outside Receptacles Comment: Observed dumpster lid closed. Corrected General violation description: 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit. Outside Receptacles Comment: Observed dumpster lid closed. Corrected General violation description: 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit. Preset Tableware Comment: Observed no preset silver ware on tables. Corrected General violation description: 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated Preset Tableware Comment: Observed no preset silver ware on tables. Corrected General violation description: 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated Toilet Room Receptacle, Covere Comment: Observed lid on handicapped restroom garbage can. Corrected General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Toilet Room Receptacle, Covere Comment: Observed lid on handicapped restroom garbage can. Corrected General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Ventilation Hood Systems, Drip Comment: Observed filters at cook lines tight fitting and clean. Corrected General violation description: 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Ventilation Hood Systems, Drip Comment: Observed filters at cook lines tight fitting and clean. Corrected General violation description: 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.	07/02/2014	Follow-up
Critical: Backflow Prevention Device, Wh Items: Backflow prevention backflow/backsiphonage device vacuum breaker Problems: Not provided Corrections: Provide. Comment: HOSE THREAD BY PREP SINK IN LARGE KITCHEN DOES NOT HAVE BACKFLOW PREVENTION. MANAGER STATES THAT HOSE HANGING ON WALL IS ATTACHED AND USED TO CLEAN THE FACILITY. PROVIDE AN AVB ON HOSE THREAD TO PREVENT BACKFLOW., 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: Backflow Prevention Device, Wh Items: Backflow prevention backflow/backsiphonage device vacuum breaker Problems: Not provided Corrections: Provide. Comment: HOSE THREAD BY PREP SINK IN LARGE KITCHEN DOES NOT HAVE BACKFLOW PREVENTION. MANAGER STATES THAT HOSE HANGING ON WALL IS ATTACHED AND USED TO CLEAN THE FACILITY. PROVIDE AN AVB ON HOSE THREAD TO PREVENT BACKFLOW., 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: Characteristics Items: Food-contact surface(s) and utensils Problems: Constructed from materials that are not Safe Corrections: Provide safe, approved materials. Comment: OBSERVED MANY FOOD CONTAINERS OR CONTACT SURFACES THAT ARE NOT SAFE: - MILK CRATES FOR STORAGE OF PEELED ONIONS - RAW CHICKEN STORED IN GARBAGE BAGS - RAW MEATS STORED IN CARRY-OUT PLASTIC BAGS (MOSTLY IN THE FREEZERS) - DAMAGED/TORN STRAINER AT COOK LINE - DIRTY TOWELS USED FOR BREAD - CHIPPED/BROKEN FOOD CONTAINER WITH COOKED CHICKEN IN WALK-IN COOLER - GARBAGE CANS USED TO STORE SUGAR AND DRY MEAL - OBSERVED SINGLE-USE CONTAINERS THAT APPEARED TO HAVE BEEN WASHED TO POSSIBLY RE-USE. ALSO, SPICE CONTAINERS RE-USED FOR OTHER SPICES. SINGLE-USE CONTAINERS SHALL NOT BE RE-USED. - PAINT BRUSH USED FOR OIL (THIS WAS DISCARDED DURING INSPECTION). - ICE USED FOR CUSTOMER DRINKS OBSERVED STORED IN A CARDBOARD BOX IN ICE CREAM FREEZER AT FRONT COUNTER USE ONLY FOOD APPROVED CONTAINERS/BAGS TO STORE FOOD IN., 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: Characteristics Items: Food-contact surface(s) and utensils Problems: Constructed from materials that are not Safe Corrections: Provide safe, approved materials. Comment: OBSERVED MANY FOOD CONTAINERS OR CONTACT SURFACES THAT ARE NOT SAFE: - MILK CRATES FOR STORAGE OF PEELED ONIONS - RAW CHICKEN STORED IN GARBAGE BAGS - RAW MEATS STORED IN CARRY-OUT PLASTIC BAGS (MOSTLY IN THE FREEZERS) - DAMAGED/TORN STRAINER AT COOK LINE - DIRTY TOWELS USED FOR BREAD - CHIPPED/BROKEN FOOD CONTAINER WITH COOKED CHICKEN IN WALK-IN COOLER - GARBAGE CANS USED TO STORE SUGAR AND DRY MEAL - OBSERVED SINGLE-USE CONTAINERS THAT APPEARED TO HAVE BEEN WASHED TO POSSIBLY RE-USE. ALSO, SPICE CONTAINERS RE-USED FOR OTHER SPICES. SINGLE-USE CONTAINERS SHALL NOT BE RE-USED. - PAINT BRUSH USED FOR OIL (THIS WAS DISCARDED DURING INSPECTION). - ICE USED FOR CUSTOMER DRINKS OBSERVED STORED IN A CARDBOARD BOX IN ICE CREAM FREEZER AT FRONT COUNTER USE ONLY FOOD APPROVED CONTAINERS/BAGS TO STORE FOOD IN., 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: Cleaning Procedure Items: Employee(s) Problems: Improperly washed hands Rinsed hands only Corrections: Hands shall be washed for at least 20 seconds with hot water,soap, and friction. Comment: OBSERVED EMPLOYEE ONLY RINSING HANDS WITHOUT USING ANY SOAP AND DID NOT USE PAPER TOWEL TO DRY HANDS. EMPLOYEES MUST WASH HANDS FOR 20 SECONDS WITH SOAP AND DRY WITH PAPER TOWEL., General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Cleaning Procedure Items: Employee(s) Problems: Improperly washed hands Rinsed hands only Corrections: Hands shall be washed for at least 20 seconds with hot water,soap, and friction. Comment: OBSERVED EMPLOYEE ONLY RINSING HANDS WITHOUT USING ANY SOAP AND DID NOT USE PAPER TOWEL TO DRY HANDS. EMPLOYEES MUST WASH HANDS FOR 20 SECONDS WITH SOAP AND DRY WITH PAPER TOWEL., General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Controlling Pests Items: Pest(s) gnats Problems: Present in facility Corrections: Remove pests from facility. Comment: OBSERVED A COCKROACH RUN UP THE WALL TO THE SIDE OF THE 3-COMPARTMENT SINK IN SMALL KITCHEN. OBSERVED A DEAD MOUSE IN A TRAP AND GNATS SURROUNDING THE TRAP. FACILITY SHALL ELIMINATE PESTS AND CLEAN HARBORAGE CONDITIONS. PERSON IN CHARGE STATED PEST CONTROL COMES OUT ONCE A MONTH., General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Controlling Pests Items: Pest(s) gnats Problems: Present in facility Corrections: Remove pests from facility. Comment: OBSERVED A COCKROACH RUN UP THE WALL TO THE SIDE OF THE 3-COMPARTMENT SINK IN SMALL KITCHEN. OBSERVED A DEAD MOUSE IN A TRAP AND GNATS SURROUNDING THE TRAP. FACILITY SHALL ELIMINATE PESTS AND CLEAN HARBORAGE CONDITIONS. PERSON IN CHARGE STATED PEST CONTROL COMES OUT ONCE A MONTH., General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Cooling Items: Cooked food(s) cooled Problems: From 135 degrees f to 70 degrees F for more than 2 hours Corrections: Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items. Comment: OBSERVED THE FOLLOWING COOLING VIOLATIONS: - COOKED CHICKEN ON TOP SHELF BY BREAD STATION IS 81F-95F (DONE COOKING AT 10:30AM AND NOW IT'S 2:30PM) - THE 2-DOOR MAXX COOLER IN SMALL KITCHEN HAS MARSALA SAUCE IN A 5 GALLON BUCKET AT 46F THAT WAS MADE YESTERDAY. - THE 2-DOOR MAXX COOLER IN LARGE KITCHEN HAS YOGURT AT 46F-50F THAT WAS MADE YESTERDAY. POTENTIALLY HAZARDOUS FOODS SHALL BE COOLED FROM 135F TO 70F IN 2 HOURS AND THEN TO 41F IN ANOTHER 4 HOURS. 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 Items: Cooked food(s) cooled Problems: From 135 degrees f to 70 degrees F for more than 2 hours Corrections: Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items. Comment: OBSERVED THE FOLLOWING COOLING VIOLATIONS: - COOKED CHICKEN ON TOP SHELF BY BREAD STATION IS 81F-95F (DONE COOKING AT 10:30AM AND NOW IT'S 2:30PM) - THE 2-DOOR MAXX COOLER IN SMALL KITCHEN HAS MARSALA SAUCE IN A 5 GALLON BUCKET AT 46F THAT WAS MADE YESTERDAY. - THE 2-DOOR MAXX COOLER IN LARGE KITCHEN HAS YOGURT AT 46F-50F THAT WAS MADE YESTERDAY. POTENTIALLY HAZARDOUS FOODS SHALL BE COOLED FROM 135F TO 70F IN 2 HOURS AND THEN TO 41F IN ANOTHER 4 HOURS. 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: Demonstration Items: Person-in-charge Problems: Does not demonstrate required knowledge Corrections: Knowledge is to be obtained through an approved training program. Comment: PERSON IN CHARGE DID NOT DEMONSTRATE KNOWLEDGE OF THE FOOD CODE INCLUDING: WHEN ASKED WHAT POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT COLD, THE PIC ANSWERED 35F General violation description: 2-102.11 - WHEN ASKED TO TEST THE CHLORINE SANITIZER AT THE 3-COMPARTMENT SINK, THE PIC WAS USING PH TEST STRIPS - WHEN TOLD THESE AREN'T THE RIGHT TEST STRIPS, HE TOOK OUT QUAT AND CHLORINE TEST STRIPS BUT DIDN'T KNOW WHICH ONES TO USE., Critical: Demonstration Items: Person-in-charge Problems: Does not demonstrate required knowledge Corrections: Knowledge is to be obtained through an approved training program. Comment: PERSON IN CHARGE DID NOT DEMONSTRATE KNOWLEDGE OF THE FOOD CODE INCLUDING: WHEN ASKED WHAT POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT COLD, THE PIC ANSWERED 35F General violation description: 2-102.11 - WHEN ASKED TO TEST THE CHLORINE SANITIZER AT THE 3-COMPARTMENT SINK, THE PIC WAS USING PH TEST STRIPS - WHEN TOLD THESE AREN'T THE RIGHT TEST STRIPS, HE TOOK OUT QUAT AND CHLORINE TEST STRIPS BUT DIDN'T KNOW WHICH ONES TO USE., Critical: Equipment Food-Contact Surface Items: Food-contact surface(s) and utensil(s) Problems: Not cleaned At least every 4 hours during continual use Corrections: Clean as specified above. Comment: IN-USE UTENSILS AND PANS AT COOKLINE ARE NOT BEING CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. IN-USE UTENSILS SHALL BE WASHED, RINSED, SANITIZED AT LEAST EVERY 4 HOURS TO PREVENT BACTERIA GROWTH. 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: Equipment Food-Contact Surface Items: Food-contact surface(s) and utensil(s) Problems: Not cleaned At least every 4 hours during continual use Corrections: Clean as specified above. Comment: IN-USE UTENSILS AND PANS AT COOKLINE ARE NOT BEING CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. IN-USE UTENSILS SHALL BE WASHED, RINSED, SANITIZED AT LEAST EVERY 4 HOURS TO PREVENT BACTERIA GROWTH. 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: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Equipment can openers Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED MANY FOOD CONTACT SURFACES SOILED OR WITH DEBRIS: - INSIDE MICROWAVE TOP - CAN OPENER BLADE - PEELER - OUTSIDES AND LIDS OF ALL SPICE AND FOOD CONTAINERS (SALT, LENTILS, SUGAR, ETC) - CLEAN DISHES STORED ON SHELF ABOVE PREP COOLER HAVE FOOD DEBRIS IN THEM - TONGS STORED ON SOILED RUNG OF SHELVING UNIT OVER PREP COOLER - MAGNETIC KNIFE RACK - KNIVES AND SPOON ON MAGNETIC KNIFE RACK - KNIFE SHARPNER - WALK-IN COOLER DOOR HANDLE - SHELVING UNITS IN ALL COOLERS - LARGE KITCHEN STORAGE SHELF HAD DIRTY PANS STORED WITH CLEAN PANS. - FRYER BASKETS IN LARGE KITCHEN WERE ENCRUSTED IN GREASE, 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: OBSERVED MANY FOOD CONTACT SURFACES SOILED OR WITH DEBRIS: - INSIDE MICROWAVE TOP - CAN OPENER BLADE - PEELER - OUTSIDES AND LIDS OF ALL SPICE AND FOOD CONTAINERS (SALT, LENTILS, SUGAR, ETC) - CLEAN DISHES STORED ON SHELF ABOVE PREP COOLER HAVE FOOD DEBRIS IN THEM - TONGS STORED ON SOILED RUNG OF SHELVING UNIT OVER PREP COOLER - MAGNETIC KNIFE RACK - KNIVES AND SPOON ON MAGNETIC KNIFE RACK - KNIFE SHARPNER - WALK-IN COOLER DOOR HANDLE - SHELVING UNITS IN ALL COOLERS - LARGE KITCHEN STORAGE SHELF HAD DIRTY PANS STORED WITH CLEAN PANS. - FRYER BASKETS IN LARGE KITCHEN WERE ENCRUSTED IN GREASE, 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 Labels Items: Packaged food label(s) Comment: OBSERVED THE DELI CASE FOOD ITEMS WITH A LABEL, BUT IT'S THE SAME LABEL FOR EVERY FOOD ITEM. LABELS ARE NOT REQUIRED FOR THESE ITEMS SINCE THEY ARE NOT CUSTOMER SELF-SERVICE. EITHER REMOVE LABELS OR PUT THE CORRECT LABELS ON EACH FOOD ITEM., General violation description: 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement Critical: Food Labels Items: Packaged food label(s) Comment: OBSERVED THE DELI CASE FOOD ITEMS WITH A LABEL, BUT IT'S THE SAME LABEL FOR EVERY FOOD ITEM. LABELS ARE NOT REQUIRED FOR THESE ITEMS SINCE THEY ARE NOT CUSTOMER SELF-SERVICE. EITHER REMOVE LABELS OR PUT THE CORRECT LABELS ON EACH FOOD ITEM., General violation description: 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement Critical: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Problems: Not provided At hand sink Corrections: provide Comment: COOK LINE, BAR AND UPSTAIRS EMPLOYEE BATHROOM HAND WASH SINKS DID NOT HAVE PAPER TOWELS. PROVIDE PAPER TOWEL AT ALL TIMES. THE COOK LINE HAND WASH SINK SHOULD HAVE A HOLDER INSTALLED. AS OF NOW, THE ROLL OF PAPER TOWEL IS PUT ON THE RUNG OF THE SHELVING UNIT ABOVE THE PREP COOLER., General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Problems: Not provided At hand sink Corrections: provide Comment: COOK LINE, BAR AND UPSTAIRS EMPLOYEE BATHROOM HAND WASH SINKS DID NOT HAVE PAPER TOWELS. PROVIDE PAPER TOWEL AT ALL TIMES. THE COOK LINE HAND WASH SINK SHOULD HAVE A HOLDER INSTALLED. AS OF NOW, THE ROLL OF PAPER TOWEL IS PUT ON THE RUNG OF THE SHELVING UNIT ABOVE THE PREP COOLER., 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 bar Problems: Not provided At hand sink Corrections: provide Comment: OBSERVED NO SOAP AT THE BAR HANDWASH SINK. PROVIDE SOAP AT ALL TIMES., 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: Handwashing Cleanser, Availabi Items: Soap at handsink bar Problems: Not provided At hand sink Corrections: provide Comment: OBSERVED NO SOAP AT THE BAR HANDWASH SINK. PROVIDE SOAP AT ALL TIMES., 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 Comment: 3-COMPARTMENT SINK WAS SET UP DURING INSPECTION AND THE CHLORINE SANITIZER TESTED HIGH ABOVE 200PPM. PROVIDE 50-100PPM CHLORINE., General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Manual and Mechanical Warewash Items: Chlorine solution concentration Comment: 3-COMPARTMENT SINK WAS SET UP DURING INSPECTION AND THE CHLORINE SANITIZER TESTED HIGH ABOVE 200PPM. PROVIDE 50-100PPM CHLORINE., General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Packaged and Unpackaged Food - Items: Raw animal food(s) Problems: Stored over/next to Ready-to-eat food(s) Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: OBSERVED CROSS CONTAMINATION IN THE FOLLOWING AREAS: - UN PACKAGED RAW CHICKEN ON PREP TABLE WITH CARDBOARD BOXES OF RAW CHICKEN DIRECTLY ON TOP OF IT. ALSO RAW CHICKEN IS ON PREP TABLE NEXT TO CHEESE AND RAW DOUGH. - RAW CHICKEN ABOVE RANCH DRESSING IN PREP COOLER. - CARTON OF RAW EGGS STORED WITH AND ABOVE SOUPS AND SAUCES IN THE WALK-IN COOLER. - GLASS 2-DOOR COOLER IN THE BACK HAD RAW GROUND BEEF STORED NEXT TO BUNS AND OVER CELERY AND PEPPERS. - REPACKAGED RAW MEATS STORED JUMBLED IN FREEZERS. - FOOD NOT COVERED IN THE WALK-IN AND REACH-IN COOLERS. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER ACCORDING TO FINAL COOK TEMPERATURE. 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: Packaged and Unpackaged Food - Items: Raw animal food(s) Problems: Stored over/next to Ready-to-eat food(s) Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: OBSERVED CROSS CONTAMINATION IN THE FOLLOWING AREAS: - UN PACKAGED RAW CHICKEN ON PREP TABLE WITH CARDBOARD BOXES OF RAW CHICKEN DIRECTLY ON TOP OF IT. ALSO RAW CHICKEN IS ON PREP TABLE NEXT TO CHEESE AND RAW DOUGH. - RAW CHICKEN ABOVE RANCH DRESSING IN PREP COOLER. - CARTON OF RAW EGGS STORED WITH AND ABOVE SOUPS AND SAUCES IN THE WALK-IN COOLER. - GLASS 2-DOOR COOLER IN THE BACK HAD RAW GROUND BEEF STORED NEXT TO BUNS AND OVER CELERY AND PEPPERS. - REPACKAGED RAW MEATS STORED JUMBLED IN FREEZERS. - FOOD NOT COVERED IN THE WALK-IN AND REACH-IN COOLERS. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER ACCORDING TO FINAL COOK TEMPERATURE. 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: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: OBSERVED THE FOLLOWING COOLERS WITH FOOD ABOVE 41F: 2-DOOR BEVERAGE AIR COOLER AT COOKLINE HAS VEGETABLE DISH 43F, VARIOUS COOKED CHICKEN DISHES 43F-47F, LENTIL SOUP 44F, MARSALA SAUCE 44F. PREP COOLER TOP HAS DICED TOMATOES 50F, REACH-IN OF UNIT HAS RAW CHICKEN 56F. FACILITY MADE DRESSING (LEMON, OIL, MINT SAUCE) AT 80F IN SQUIRT BOTTLE ON TOP OF PREP COOLER. 6-DOOR HOBART IN LARGE KITCHEN HAS SALAD 47F, YOGURT 55F-57F, SUET 47F, FLOUR/DRY MILK ITEM 53F, RAW CHICKEN 43F/44F, CHEESE 43F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F AT ALL TIMES. DRESSING IS FACILITY MADE AND SHALL BE HELD 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: Potentially Hazardous Food (Ti Items: Hot food item(s) Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: OBSERVED LARGE POT OF COOKED RICE AT 128F-144F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD HOT AT OR ABOVE 135F., 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 Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: OBSERVED THE FOLLOWING COOLERS WITH FOOD ABOVE 41F: 2-DOOR BEVERAGE AIR COOLER AT COOKLINE HAS VEGETABLE DISH 43F, VARIOUS COOKED CHICKEN DISHES 43F-47F, LENTIL SOUP 44F, MARSALA SAUCE 44F. PREP COOLER TOP HAS DICED TOMATOES 50F, REACH-IN OF UNIT HAS RAW CHICKEN 56F. FACILITY MADE DRESSING (LEMON, OIL, MINT SAUCE) AT 80F IN SQUIRT BOTTLE ON TOP OF PREP COOLER. 6-DOOR HOBART IN LARGE KITCHEN HAS SALAD 47F, YOGURT 55F-57F, SUET 47F, FLOUR/DRY MILK ITEM 53F, RAW CHICKEN 43F/44F, CHEESE 43F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F AT ALL TIMES. DRESSING IS FACILITY MADE AND SHALL BE HELD 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: Potentially Hazardous Food (Ti Items: Hot food item(s) Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: OBSERVED LARGE POT OF COOKED RICE AT 128F-144F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD HOT AT OR ABOVE 135F., General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Preventing Contamination from Items: Ready-to-eat food(s) Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: OBSERVED EMPLOYEES TOUCHING COOKED BREAD WITH BARE HANDS. READY TO EAT FOODS SHALL BE HANDLED WITH GLOVED HANDS OR UTENSILS., General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: 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: OBSERVED EMPLOYEES TOUCHING COOKED BREAD WITH BARE HANDS. READY TO EAT FOODS SHALL BE HANDLED WITH GLOVED HANDS OR UTENSILS., General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Private Homes and Living or Sl Items: Private home living quarters Problems: Used for retail food establishment operations Comment: UPSTAIRS OF THE FACILITY IS BEING USED TO STORE SINGLE-SERVICE ITEMS AND SOME FOOD (AN ICE CREAM FREEZER USED TO STORE FOOD). A PERSON LIVES IN ONE OF THE ROOMS IN THIS UPSTAIRS APARTMENT AND HE WALKS THROUGH AREAS WHERE THESE ITEMS ARE STORED SO HE CAN USE THE RESTROOM. DISCONTINUE STORAGE OF ITEMS UPSTAIRS OR DO NOT HAVE ANYONE LIVING IN THE ROOM., General violation description: 6-202.111 - A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations.(P) Critical: Private Homes and Living or Sl Items: Private home living quarters Problems: Used for retail food establishment operations Comment: UPSTAIRS OF THE FACILITY IS BEING USED TO STORE SINGLE-SERVICE ITEMS AND SOME FOOD (AN ICE CREAM FREEZER USED TO STORE FOOD). A PERSON LIVES IN ONE OF THE ROOMS IN THIS UPSTAIRS APARTMENT AND HE WALKS THROUGH AREAS WHERE THESE ITEMS ARE STORED SO HE CAN USE THE RESTROOM. DISCONTINUE STORAGE OF ITEMS UPSTAIRS OR DO NOT HAVE ANYONE LIVING IN THE ROOM., General violation description: 6-202.111 - A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters may not be used for conducting FOOD ESTABLISHMENT operations.(P) Critical: Ready-to-Eat, Potentially Haza Items: In house prepared ready-to-eat potentially hazardous food(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: DID NOT OBSERVE ANY READY TO EAT POTENTIALLY HAZARDOUS FOODS DATE MARKED EXCEPT FOR A FEW TAKE OUT CONTAINERS OF YOGURT AT FRONT DELI. FACILITY PREPARES FOOD FOR 2 OR MORE DAY USE. DATE MARK REQUIRED 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: Ready-to-Eat, Potentially Haza Items: In house prepared ready-to-eat potentially hazardous food(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: DID NOT OBSERVE ANY READY TO EAT POTENTIALLY HAZARDOUS FOODS DATE MARKED EXCEPT FOR A FEW TAKE OUT CONTAINERS OF YOGURT AT FRONT DELI. FACILITY PREPARES FOOD FOR 2 OR MORE DAY USE. DATE MARK REQUIRED 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: Separation Items: Poisonous/toxic material(s) Problems: Not separated from Food Corrections: Provide adequate separation to prevent contamination. Comment: OBSERVED BOTTLE OF RUBBING ALCOHOL STORED ON SHELF ABOVE PREP TABLE. IN BASEMENT ON A SHELF, BLEACH WAS STORED NEXT TO SOY SAUCE, STYROFOAM CUPS AND VINEGAR. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND CLEAN EQUIPMENT., 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: Separation Items: Poisonous/toxic material(s) Problems: Not separated from Food Corrections: Provide adequate separation to prevent contamination. Comment: OBSERVED BOTTLE OF RUBBING ALCOHOL STORED ON SHELF ABOVE PREP TABLE. IN BASEMENT ON A SHELF, BLEACH WAS STORED NEXT TO SOY SAUCE, STYROFOAM CUPS AND VINEGAR. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND CLEAN EQUIPMENT., 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: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored On Corrections: Remove items from handsink. Do not store items at handsink. Comment: COOKLINE HANDWASH SINK WAS NOT ACCESSIBLE DUE TO A LARGE POT OF RICE SITTING ON A MILKCRATE IN FRONT OF THE SINK. DO NOT STORE ITEMS IN FRONT OF OR IN HANDWASH SINKS - MAKE ACCESSIBLE 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) Critical: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored On Corrections: Remove items from handsink. Do not store items at handsink. Comment: COOKLINE HANDWASH SINK WAS NOT ACCESSIBLE DUE TO A LARGE POT OF RICE SITTING ON A MILKCRATE IN FRONT OF THE SINK. DO NOT STORE ITEMS IN FRONT OF OR IN HANDWASH SINKS - MAKE ACCESSIBLE 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) 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: DID NOT OBSERVE EMPLOYEES WASHING HANDS AT ALL DURING THE INSPECTION. EMPLOYEES WERE HANDLING RAW MEATS, PUTTING GLOVES ON, HANDLING READY TO EAT FOODS, USING THE 3-COMPARTMENT SINK - NO HANDWASHING WAS OBSERVED BY ANY EMPLOYEE. HANDWASHING SHALL OCCUR AFTER ANY CONTAMINATION OF HANDS., 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: DID NOT OBSERVE EMPLOYEES WASHING HANDS AT ALL DURING THE INSPECTION. EMPLOYEES WERE HANDLING RAW MEATS, PUTTING GLOVES ON, HANDLING READY TO EAT FOODS, USING THE 3-COMPARTMENT SINK - NO HANDWASHING WAS OBSERVED BY ANY EMPLOYEE. HANDWASHING SHALL OCCUR AFTER ANY CONTAMINATION OF HANDS., 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: Where to Wash Items: Employee washed/rinsed hands Problems: In three compartment sink Corrections: Hands shall be washed in handsink(s) only. Comment: OBSERVED EMPLOYEES WASH HANDS BY RINSING THEM OFF AT THE 3-COMPARTMENT SINK. USE ONLY A HANDWASH SINK FOR HANDWASHING., General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Critical: Where to Wash Items: Employee washed/rinsed hands Problems: In three compartment sink Corrections: Hands shall be washed in handsink(s) only. Comment: OBSERVED EMPLOYEES WASH HANDS BY RINSING THEM OFF AT THE 3-COMPARTMENT SINK. USE ONLY A HANDWASH SINK FOR HANDWASHING., General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Not clean Corrections: Keep clean Comment: THE WHOLE FACILITY INCLUDING, BUT NOT LIMITED TO: WALLS, FLOORS AND CEILINGS ARE VERY SOILED WITH GREASE, FOOD DEBRIS, MOLD AND CRUD. THE SMALL KITCHEN CEILING TILES AND WALLS ARE BLACK. CEILING VENTS ARE DUSTY. THE WHOLE FACILITY NEEDS TO BE 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. Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Not clean Corrections: Keep clean Comment: THE WHOLE FACILITY INCLUDING, BUT NOT LIMITED TO: WALLS, FLOORS AND CEILINGS ARE VERY SOILED WITH GREASE, FOOD DEBRIS, MOLD AND CRUD. THE SMALL KITCHEN CEILING TILES AND WALLS ARE BLACK. CEILING VENTS ARE DUSTY. THE WHOLE FACILITY NEEDS TO BE 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. Cutting Surfaces Items: Cutting surface(s) cutting board(s) Problems: With deep cuts/grooves Corrections: Repair/replace to provide smooth cutting surface. Comment: PREP COOLER CUTTING BOARD AND SMALL WHITE CUTTING BOARD IN LARGE KITCHEN OBSERVED HEAVILY GROOVED AND BLACKENED. RESURFACE OR REPLACE CUTTING BOARDS TO BE SMOOTH AND EASILY CLEANABLE. General violation description: 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting Surfaces Items: Cutting surface(s) cutting board(s) Problems: With deep cuts/grooves Corrections: Repair/replace to provide smooth cutting surface. Comment: PREP COOLER CUTTING BOARD AND SMALL WHITE CUTTING BOARD IN LARGE KITCHEN OBSERVED HEAVILY GROOVED AND BLACKENED. RESURFACE OR REPLACE CUTTING BOARDS TO BE SMOOTH AND EASILY CLEANABLE. General violation description: 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Effectiveness Items: Hair restraint hat Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: OBSERVED FOOD EMPLOYEES NOT WEARING HATS OR HAIRNETS. PROVIDE AND WEAR HAT OR HAIRNET., 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 hat Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: OBSERVED FOOD EMPLOYEES NOT WEARING HATS OR HAIRNETS. PROVIDE AND WEAR HAT OR HAIRNET., 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 Equipment, Utensils, Linens, a Items: Clean equipment/utensil(s) Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: OBSERVED SINGLE-USE UTENSILS STORED ON THE FLOOR IN UPSTAIRS DRY STORAGE AREA. General violation description: 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location Equipment, Utensils, Linens, a Items: Clean equipment/utensil(s) Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: OBSERVED SINGLE-USE UTENSILS STORED ON THE FLOOR IN UPSTAIRS DRY STORAGE AREA. General violation description: 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location Floors, Walls, and Ceilings Items: Ceiling(s) Problems: Not constructed, designed, installed to be Smooth Corrections: Repair/replace to be smooth and easily cleanable. Comment: OBSERVED PERFORATED CEILING TILES IN THE BACK AREA WHERE THE GLASS 2-DOOR COOLER AND UPRIGHT FREEZERS ARE STORED. INSTALL SMOOTH, EASILY CLEANABLE CEILING TILES. OBSERVED BASEMENTS BEING USED FOR FOOD/SINGLE-USE STORAGE, BUT THE FLOOR IS UNFINISHED CEMENT AND THE CEILING IS OPEN BARE WOOD. PROVIDE SMOOTH EASILY CLEANABLE FLOORS AND CEILINGS. General violation description: 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Floors, Walls, and Ceilings Items: Ceiling(s) Problems: Not constructed, designed, installed to be Smooth Corrections: Repair/replace to be smooth and easily cleanable. Comment: OBSERVED PERFORATED CEILING TILES IN THE BACK AREA WHERE THE GLASS 2-DOOR COOLER AND UPRIGHT FREEZERS ARE STORED. INSTALL SMOOTH, EASILY CLEANABLE CEILING TILES. OBSERVED BASEMENTS BEING USED FOR FOOD/SINGLE-USE STORAGE, BUT THE FLOOR IS UNFINISHED CEMENT AND THE CEILING IS OPEN BARE WOOD. PROVIDE SMOOTH EASILY CLEANABLE FLOORS AND CEILINGS. General violation description: 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. 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 FOOD STORED ON FLOOR OF WALK-IN COOLER, ONIONS IN MILK CRATES STORED ON FLOOR. STORE FOOD AT LEAST 6 INCHES ABOVE 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 Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: OBSERVED FOOD STORED ON FLOOR OF WALK-IN COOLER, ONIONS IN MILK CRATES STORED ON FLOOR. STORE FOOD AT LEAST 6 INCHES ABOVE 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 Containers, Ident Items: Food item(s) Problems: Not identified Corrections: Label containers with common name. Comment: OBSERVED FOOD ITEMS IN CONTAINERS THAT WERE NOT LABELED AS TO CONTENTS General violation description: 3-302.12 - INCLUDING SALT, SUGAR, DRY MEAL, LENTILS, ETC. LABEL ALL FOOD CONTAINERS. Food Storage Containers, Ident Items: Food item(s) Problems: Not identified Corrections: Label containers with common name. Comment: OBSERVED FOOD ITEMS IN CONTAINERS THAT WERE NOT LABELED AS TO CONTENTS General violation description: 3-302.12 - INCLUDING SALT, SUGAR, DRY MEAL, LENTILS, ETC. LABEL ALL FOOD CONTAINERS. Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Corrections: Repair/replace. Comment: MANY PIECES OF EQUIPMENT ARE NOT IN GOOD REPAIR: - TORN SEAM AT 3-COMPARTMENT SINK - CHEST FREEZER OUTER LIDS RUSTY - GASKETS/SEALS OF THE REACH-IN COOLER DOORS - GLASS 2-DOOR COOLER DOOR SHELVES FALLING APART - MANY COOLERS DO NOT HAVE LEGS: USING MILK CRATES, CANS OR CEMENT BLOCKS AS LEGS - PREP TABLE IN LARGE KITCHEN BROKEN LEG CAUSING TABLE TO LEAN - TOP LATCH MISSING ON THE RICE HOLDER 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 Problems: In poor repair Corrections: Repair/replace. Comment: MANY PIECES OF EQUIPMENT ARE NOT IN GOOD REPAIR: - TORN SEAM AT 3-COMPARTMENT SINK - CHEST FREEZER OUTER LIDS RUSTY - GASKETS/SEALS OF THE REACH-IN COOLER DOORS - GLASS 2-DOOR COOLER DOOR SHELVES FALLING APART - MANY COOLERS DO NOT HAVE LEGS: USING MILK CRATES, CANS OR CEMENT BLOCKS AS LEGS - PREP TABLE IN LARGE KITCHEN BROKEN LEG CAUSING TABLE TO LEAN - TOP LATCH MISSING ON THE RICE HOLDER 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. In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: - OBSERVED IN-USE UTENSILS STORED IN STANDING WATER AT COOKLINE. - IN-USE UTENSILS SHALL BE STORED ON A CLEAN SURFACE. - OBSERVED STYROFOAM AND PLASTIC CUPS AND BOWLS USED AS SCOOPS IN FOOD CONTAINERS. PROVIDE SCOOPS WITH HANDLES AND STORE WITH HANDLES OUT OF FOOD. 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 In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: - OBSERVED IN-USE UTENSILS STORED IN STANDING WATER AT COOKLINE. - IN-USE UTENSILS SHALL BE STORED ON A CLEAN SURFACE. - OBSERVED STYROFOAM AND PLASTIC CUPS AND BOWLS USED AS SCOOPS IN FOOD CONTAINERS. PROVIDE SCOOPS WITH HANDLES AND STORE WITH HANDLES OUT OF FOOD. 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 Intensity Items: Lighting intensity at work levels Comment: THE SMALL KITCHEN HOOD LIGHTS WERE NOT ON. BASEMENT HAS INADEQUATE LIGHTING AND A FLASHLIGHT HAD TO BE USED. PROVIDE ADEQUATE LIGHTING IN THESE AREAS. General violation description: 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning Intensity Items: Lighting intensity at work levels Comment: THE SMALL KITCHEN HOOD LIGHTS WERE NOT ON. BASEMENT HAS INADEQUATE LIGHTING AND A FLASHLIGHT HAD TO BE USED. PROVIDE ADEQUATE LIGHTING IN THESE AREAS. General violation description: 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning Kitchenware and Tableware Items: Utensil(s) Problems: Stored with food-contact portion exposed Corrections: Store inverted. Comment: OBSERVED PLASTIC FORKS, SPOONS AND KNIVES DISPLAYED JUMBLED FOR THE CUSTOMERS TO GRAB. STORE WITH HANDLES FACING ONE WAY SO THAT CUSTOMERS GRAB HANDLES General violation description: 4-904.11 - NOT THE FOOD CONTACT PART. Kitchenware and Tableware Items: Utensil(s) Problems: Stored with food-contact portion exposed Corrections: Store inverted. Comment: OBSERVED PLASTIC FORKS, SPOONS AND KNIVES DISPLAYED JUMBLED FOR THE CUSTOMERS TO GRAB. STORE WITH HANDLES FACING ONE WAY SO THAT CUSTOMERS GRAB HANDLES General violation description: 4-904.11 - NOT THE FOOD CONTACT PART. Light Bulbs, Protective Shield Items: Light shielding Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: COOKLINE LIGHTS, LIGHT BULB IN ONION STORAGE AREA AND LIGHT IN WALK-IN COOLER WERE NOT SHIELDED. PROVIDE SHIELDS ON THE LIGHTS. 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 Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: COOKLINE LIGHTS, LIGHT BULB IN ONION STORAGE AREA AND LIGHT IN WALK-IN COOLER WERE NOT SHIELDED. PROVIDE SHIELDS ON THE LIGHTS. 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 Maintaining Premises, Unnecess Items: Unnecessary item(s) items that don't pertain to business Problems: Not removed from facility Corrections: Remove from facility/premises. Comment: OBSERVED A BAND SAW IN THE LARGE KITCHEN. PERSON IN CHARGE STATED IT WAS A FRIENDS AND IT WILL NOT BE USED. REMOVE FROM FACILTY., 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 Maintaining Premises, Unnecess Items: Unnecessary item(s) items that don't pertain to business Problems: Not removed from facility Corrections: Remove from facility/premises. Comment: OBSERVED A BAND SAW IN THE LARGE KITCHEN. PERSON IN CHARGE STATED IT WAS A FRIENDS AND IT WILL NOT BE USED. REMOVE FROM FACILTY., 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 Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED MANY NONFOOD CONTACT SURFACES THAT ARE SOILED OR HAVE ACCUMULATION OF DEBRIS INCLUDING, BUT NOT LIMITED TO THE FOLLOWING ITEMS: SHELVING ABOVE 3-COMPARTMENT SINK AND PREP COOLER, SHELVING INSIDE COOLERS, INSIDES AND OUTSIDES OF COOLERS AND FREEZERS INCLUDING GASKETS, COOKING EQUIPMENT IN BOTH KITCHENS ENCRUSTED WITH DEBRIS AND GREASE, DOORS AND DOOR HANDLES OF COOLERS AND FREEZERS, INSIDE OF THE HOT HOLD DISPLAY UNIT AT FRONT COUNTER, MANY WIRE SHELVING UNITS HAVE PLASTIC BAGS TIED TO THE RUNGS - REMOVE. CLEAN ALL NONFOOD CONTACT SURFACES OF EQUIPMENT AND 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. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: Not easily cleanable Corrections: Repair/replace to be easily cleanable. Comment: OBSERVED MANY SHELVES LINED WITH CARDBOARD AND/OR ALUMINUM FOIL. OBSERVED CRATE MADE OF PLYBOARD FOR THE STORAGE OF BAGGED FLOUR. OBSERVED PLYBOARD AS A PARTIAL WALL WHERE THE 2 FREEZERS AND 2-DOOR GLASS COOLER ARE STORED. OBSERVED ORIGINAL WRAPPING STILL ON BOTTOM SHELF OF DELI CASE COOLER - REMOVE. MANY WOOD SHELVES HAVE PAINT CHIPPING/PEELING. REMOVE CARDBOARD AND FOIL FROM SHELVING. RESURFACE OR PAINT BARE WOOD AREAS TO BE SMOOTH AND EASILY CLEANABLE. General violation description: 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED MANY NONFOOD CONTACT SURFACES THAT ARE SOILED OR HAVE ACCUMULATION OF DEBRIS INCLUDING, BUT NOT LIMITED TO THE FOLLOWING ITEMS: SHELVING ABOVE 3-COMPARTMENT SINK AND PREP COOLER, SHELVING INSIDE COOLERS, INSIDES AND OUTSIDES OF COOLERS AND FREEZERS INCLUDING GASKETS, COOKING EQUIPMENT IN BOTH KITCHENS ENCRUSTED WITH DEBRIS AND GREASE, DOORS AND DOOR HANDLES OF COOLERS AND FREEZERS, INSIDE OF THE HOT HOLD DISPLAY UNIT AT FRONT COUNTER, MANY WIRE SHELVING UNITS HAVE PLASTIC BAGS TIED TO THE RUNGS - REMOVE. CLEAN ALL NONFOOD CONTACT SURFACES OF EQUIPMENT AND 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. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: Not easily cleanable Corrections: Repair/replace to be easily cleanable. Comment: OBSERVED MANY SHELVES LINED WITH CARDBOARD AND/OR ALUMINUM FOIL. OBSERVED CRATE MADE OF PLYBOARD FOR THE STORAGE OF BAGGED FLOUR. OBSERVED PLYBOARD AS A PARTIAL WALL WHERE THE 2 FREEZERS AND 2-DOOR GLASS COOLER ARE STORED. OBSERVED ORIGINAL WRAPPING STILL ON BOTTOM SHELF OF DELI CASE COOLER - REMOVE. MANY WOOD SHELVES HAVE PAINT CHIPPING/PEELING. REMOVE CARDBOARD AND FOIL FROM SHELVING. RESURFACE OR PAINT BARE WOOD AREAS TO BE SMOOTH AND EASILY CLEANABLE. General violation description: 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Outer Openings, Protected Items: Outer opening(s) Problems: Not sealed to prevent pest entry Corrections: Seal to prevent pest entry. Comment: UPON ARRIVING FOR INSPECTION, OBSERVED THE FRONT DOOR OPEN. THE UPSTAIRS AREA WHERE THERE ARE 3 CHEST FREEZERS HAD AN OPEN WINDOW. KEEP DOORS AND WINDOWS CLOSED AT ALL TIMES., General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings Outer Openings, Protected Items: Outer opening(s) Problems: Not sealed to prevent pest entry Corrections: Seal to prevent pest entry. Comment: UPON ARRIVING FOR INSPECTION, OBSERVED THE FRONT DOOR OPEN. THE UPSTAIRS AREA WHERE THERE ARE 3 CHEST FREEZERS HAD AN OPEN WINDOW. KEEP DOORS AND WINDOWS CLOSED AT ALL TIMES., General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings Outside Receptacles Items: Waste receptacle(s) dumpster Problems: With doors,lids or covers Left open Corrections: Keep closed. Comment: DUMPSTER LIDS WERE LEFT OPEN. KEEP LIDS CLOSED AT ALL TIMES. LIDS WERE CLOSED DURING INSPECTION., General violation description: 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit. Outside Receptacles Items: Waste receptacle(s) dumpster Problems: With doors,lids or covers Left open Corrections: Keep closed. Comment: DUMPSTER LIDS WERE LEFT OPEN. KEEP LIDS CLOSED AT ALL TIMES. LIDS WERE CLOSED DURING INSPECTION., General violation description: 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit. Preset Tableware Items: Preset tableware Problems: Not protected from contamination By being wrapped, covered, or inverted Corrections: Provide wrapping, cover or invert to prevent contamination. Comment: OBSERVED UNWRAPPED SILVERWARE ON DINING ROOM TABLES. EITHER WRAP SILVERWARE OR PLACE ONCE CUSTOMERS ARE SEATED., General violation description: 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated Preset Tableware Items: Preset tableware Problems: Not protected from contamination By being wrapped, covered, or inverted Corrections: Provide wrapping, cover or invert to prevent contamination. Comment: OBSERVED UNWRAPPED SILVERWARE ON DINING ROOM TABLES. EITHER WRAP SILVERWARE OR PLACE ONCE CUSTOMERS ARE SEATED., General violation description: 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated Prohibitions Items: Clean equipment/utensil(s) Problems: Stored Under other source of contamination Corrections: Remove and store in protected area. Comment: OBSERVED BASEMENTS BEING USED TO STORE FOOD, SINGLE-SERVICE ITEMS, CHEST FREEZERS, ETC. WHICH ARE STORED UNDER SEWER PIPES AND/OR UNFINISHED CEILINGS. DO NOT STORE THESE ITEMS IN THE BASEMENT. 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 Prohibitions Items: Clean equipment/utensil(s) Problems: Stored Under other source of contamination Corrections: Remove and store in protected area. Comment: OBSERVED BASEMENTS BEING USED TO STORE FOOD, SINGLE-SERVICE ITEMS, CHEST FREEZERS, ETC. WHICH ARE STORED UNDER SEWER PIPES AND/OR UNFINISHED CEILINGS. DO NOT STORE THESE ITEMS IN THE BASEMENT. 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 Repairing Items: Physical facilities Problems: In poor repair Corrections: Repair/replace. Comment: FACILITY HAS MANY CRACKED AND MISSING FLOOR AND CEILING TILES. REPAIR/REPLACE TILES. FACILITY HAS MANY AREAS OF WALLS THAT HAVE PEELING PAINT. REPAIR. General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair. Repairing Items: Physical facilities Problems: In poor repair Corrections: Repair/replace. Comment: FACILITY HAS MANY CRACKED AND MISSING FLOOR AND CEILING TILES. REPAIR/REPLACE TILES. FACILITY HAS MANY AREAS OF WALLS THAT HAVE PEELING PAINT. REPAIR. General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair. System Maintained in Good Repa Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: -OBSERVED DRAINLINE OF BOTH KITCHEN 3-COMPARTMENT SINKS LEAKING. - THE MOP SINK IN SMALL KITCHEN IS LEAKING WHERE THE PIPE PROTRUDES DOWNSTAIRS AND A GARBAGE CAN IS PLACED UNDERNEATH TO CATCH WATER. -CONDENSER OF WALK-IN COOLER IS LEAKING AND THE FACILITY HAS A PAN UNDERNEATH TO CATCH WATER. - HANDWASH SINK FAUCET LOOSE FROM SINK FIXTURE AT THE BAR. REPAIR ALL PLUMBING ISSUES. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW System Maintained in Good Repa Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: -OBSERVED DRAINLINE OF BOTH KITCHEN 3-COMPARTMENT SINKS LEAKING. - THE MOP SINK IN SMALL KITCHEN IS LEAKING WHERE THE PIPE PROTRUDES DOWNSTAIRS AND A GARBAGE CAN IS PLACED UNDERNEATH TO CATCH WATER. -CONDENSER OF WALK-IN COOLER IS LEAKING AND THE FACILITY HAS A PAN UNDERNEATH TO CATCH WATER. - HANDWASH SINK FAUCET LOOSE FROM SINK FIXTURE AT THE BAR. REPAIR ALL PLUMBING ISSUES. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Temperature Measuring Devices Items: Thermometer(s) hot holding cabinet Problems: Not provided Corrections: Provide. Comment: HOT HOLD DISPLAY CABINET DID NOT HAVE A THERMOMETER. MOST OF THE COOLERS DID NOT HAVE A THERMOMETER INSIDE. PROVIDE THERMOMETERS IN ALL COLD AND HOT HOLDING EQUIPMENT. 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) hot holding cabinet Problems: Not provided Corrections: Provide. Comment: HOT HOLD DISPLAY CABINET DID NOT HAVE A THERMOMETER. MOST OF THE COOLERS DID NOT HAVE A THERMOMETER INSIDE. PROVIDE THERMOMETERS IN ALL COLD AND HOT HOLDING EQUIPMENT. 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) Toilet Room Receptacle, Covere Items: Covered waste receptacle(s) in public restroom Problems: Not provided Corrections: Provide. Comment: UNISEX HANDICAPPED RESTROOM DID NOT HAVE A COVERED GARBAGE RECEPTACLE. PROVIDE A COVERED GARBAGE CAN., General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Toilet Room Receptacle, Covere Items: Covered waste receptacle(s) in public restroom Problems: Not provided Corrections: Provide. Comment: UNISEX HANDICAPPED RESTROOM DID NOT HAVE A COVERED GARBAGE RECEPTACLE. PROVIDE A COVERED GARBAGE CAN., General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Toilet Rooms, Enclosed Items: Toilet room(s) Problems: Not provided with Self-closing door Corrections: Provide self-closing door. Comment: UNISEX HANDICAPPED BATHROOM DOES NOT HAVE A SELF-CLOSING DOOR. INSTALL A SELF-CLOSER ON BATHROOM DOOR. General violation description: 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Toilet Rooms, Enclosed Items: Toilet room(s) Problems: Not provided with Self-closing door Corrections: Provide self-closing door. Comment: UNISEX HANDICAPPED BATHROOM DOES NOT HAVE A SELF-CLOSING DOOR. INSTALL A SELF-CLOSER ON BATHROOM DOOR. General violation description: 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Ventilation Hood Systems, Drip Items: Exhaust ventilation hood system(s) Problems: Designed to allow grease or condensation from draining/dripping onto Corrections: Repair/replace to prevent grease accumulation/dripping/draining. Comment: SOME OF THE FILTERS AT COOKLINE HOOD ARE MISSING AND SOME OF THE FILTERS ARE ALSO DUSTY. PROVIDE FILTERS AND CLEAN., General violation description: 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Ventilation Hood Systems, Drip Items: Exhaust ventilation hood system(s) Problems: Designed to allow grease or condensation from draining/dripping onto Corrections: Repair/replace to prevent grease accumulation/dripping/draining. Comment: SOME OF THE FILTERS AT COOKLINE HOOD ARE MISSING AND SOME OF THE FILTERS ARE ALSO DUSTY. PROVIDE FILTERS AND CLEAN., General violation description: 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: OBSERVED WET AND VERY SOILED WIPING CLOTHS SITTING ON COUNTER. WET WIPING CLOTHS SHALL BE FREE OF DEBRIS AND SUBMERGED 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 Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: OBSERVED WET AND VERY SOILED WIPING CLOTHS SITTING ON COUNTER. WET WIPING CLOTHS SHALL BE FREE OF DEBRIS AND SUBMERGED 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	05/29/2014	Routine
Critical: Backflow Prevention Device, Wh Comment: OBSERVED HOSES NOT ATTACHED TO HOSE THREADS. MANAGER STATES THEY ARE NO LONGER USED. 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: Backflow Prevention Device, Wh Comment: OBSERVED HOSES NOT ATTACHED TO HOSE THREADS. MANAGER STATES THEY ARE NO LONGER USED. 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: Before Use After Cleaning Comment: OBSERVED EMPLOYEES WASHING, RINSING, AND SANITIZING UTENSILS AT 3 COMPARTMENT SINK WITH 50 - 100 PPM CHLORINE. CORRECTED General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Before Use After Cleaning Comment: OBSERVED EMPLOYEES WASHING, RINSING, AND SANITIZING UTENSILS AT 3 COMPARTMENT SINK WITH 50 - 100 PPM CHLORINE. CORRECTED General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Packaged and Unpackaged Food - Comment: OBSERVED NO CROSS CONTAMINATION IN COOLERS. CORRECTED General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: Packaged and Unpackaged Food - Comment: OBSERVED NO CROSS CONTAMINATION IN COOLERS. CORRECTED General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: Potentially Hazardous Food (Ti Comment: OBSERVED ALL COLD FOOD HELP IN COOLERS UNDER 41 DEGREES. CORRECTED General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Potentially Hazardous Food (Ti Comment: OBSERVED ALL COLD FOOD HELP IN COOLERS UNDER 41 DEGREES. CORRECTED General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Ready-to-Eat, Potentially Haza Comment: OBSERVED PROPER DATE MARKING IN COOLERS. CORRECTED General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: Ready-to-Eat, Potentially Haza Comment: OBSERVED PROPER DATE MARKING IN COOLERS. CORRECTED General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: When to Wash Comment: OBSERVED PROPER HAND WASHING. CORRECTED General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Critical: When to Wash Comment: OBSERVED PROPER HAND WASHING. CORRECTED General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms	02/13/2014	Follow-up
Critical: Cooling Comment: OBSERVED NO FOOD COOLED IMPROPERLY. ALL COOKED FOOD IN COOLERS UNDER 41 DEGREES. CORRECTED 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 Comment: OBSERVED NO FOOD COOLED IMPROPERLY. ALL COOKED FOOD IN COOLERS UNDER 41 DEGREES. CORRECTED 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: OBSERVED NO IMPROPER COOLING PRACTICES. 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: Cooling Methods Comment: OBSERVED NO IMPROPER COOLING PRACTICES. 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: Equipment, Food-Contact Surfac Comment: OBSERVED TONGS, CAN OPENER, AND OTHER UTENSILS NEAR PREP COOLER CLEAN. CORRECTED General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Equipment, Food-Contact Surfac Comment: OBSERVED TONGS, CAN OPENER, AND OTHER UTENSILS NEAR PREP COOLER CLEAN. CORRECTED General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N	01/09/2014	Follow-up
Critical: Cleaning Procedure Comment: OBSERVED PROPER HAND WASHING. CORRECTED General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Conditions of Use Comment: OBSERVED NO UNAPPROVED PEST SPRAYS IN ESTABLISHMENT. CORRECTED General violation description: 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY Critical: Controlling Pests Comment: OBSERVED NO DRAIN FLIES PRESENT. CORRECTED General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Hand Drying Provision Comment: OBSERVED PAPER TOWELS AT ALL 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: Handwashing Cleanser, Availabi Comment: OBSERVED SOAP AT ALL HAND SINKS. CORRECTED 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: Handwashing Sink, Installation Comment: OBSERVED NOT AND COLD WATER AT HAND SINK IN LARGE KITCHEN. CORRECTED General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Critical: Potentially Hazardous Food (Ti Comment: OBSERVED ALL HOT FOOD HELD ABOVE 135 DEGREES. CORRECTED General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Preventing Contamination from Comment: OBSERVED GLOVES USED FOR READY TO EAT FOODS. CORRECTED 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: Using a Handwashing Sink Comment: OBSERVED ALL HAND SINKS ACCESSIBLE AND USED CORRECTLY, CORRECTED General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Critical: Where to Wash Comment: OBSERVED HAND SINKS USED TO WASH HANDS. CORRECTED General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Cleaning Ventilation Systems, Comment: OBSERVED HOOD AREA CLEAN. CORRECTED 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. Effectiveness Comment: OBSERVED HATS WORN BY EMPLOYEES PREPARING FOOD. CORRECTED 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 Miscellaneous Sources of Conta Comment: OBSERVED NO FOOD THAWING IN MOP SINK. CORRECTED General violation description: 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. Thawing Comment: OBSERVED NO FOOD THAWING AT ROOM TEMPERATURE. CORRECTED General violation description: 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less	12/18/2013	Follow-up
Critical: Backflow Prevention Device, Wh Items: Backflow prevention backflow/backsiphonage device vacuum breaker Problems: Not provided Corrections: Provide. Comment: OBSERVED NO ATMOSPHERIC VACUUM BREAKER (AVBS) ON HOT WATER TANK HOSE THREAD AND HOSE THREAD ON WALL. MANAGER STATES THAT HOSE THAT IS LAYING IN BASEMENT IS HOOKED UP TO THESE SPIGOTS. PROVIDE AVBS ON BOTH THESE HOSE BIBS TO PREVENT BACK FLOW. CORRECT IMMEDIATELY, 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: Before Use After Cleaning Items: Clean utensil(s) and food-contact surface(s) Problems: Not sanitized Corrections: Equipment/utensils must be sanitized after cleaning. Comment: OBSERVED EMPLOYEES JUST WASHING PANS AND OTHER UTENSILS AT MIDDLE SECTION OF 3 COMPARTMENT SINK. EMPLOYEES MUST WASH, RINSE, SANITIZE WITH 50 - 100PPM CHLORINE THEN AIR DRY UTENSILS. TRAIN ALL EMPLOYEES HOW TO SANITIZER UTENSILS AND FOOD CONTACT SURFACES. CORRECT IMMEDIATELY, General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Cleaning Procedure Items: Employee(s) Problems: Improperly washed hands Rinsed hands only Corrections: Hands shall be washed for at least 20 seconds with hot water,soap, and friction. Comment: OBSERVED EMPLOYEES WASHING HANDS IN 3 COMPARTMENT SINK WITH NO SOAP FOR LESS THEN 20 SECONDS THEN AIR DRYING HANDS. EMPLOYEES MUST WASH HANDS FOR AT LEAST 20 SECONDS IN A HAND SINK WITH SOAP THEN DRY HANDS WITH PAPER TOWELS. TRAIN EMPLOYEES ON HOW TO WASH HANDS. CORRECT IMMEDIATELY, General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Conditions of Use Items: Poisonous/toxic material(s) restricted use Problems: Not used according to manufacturer's label instructions Corrections: Use according to manufacturer label directions. Comment: OBSERVED DOMESTIC BLACK FLAG FOGGER AND DOMESTIC FLY SPRAY IN ESTABLISHMENT. USE COMMERCIAL PEST SPRAYS AND WORK WITH PEST CONTROL OPERATOR. REMOVE UNAPPROVED PEST SPRAYS. CORRECT IMMEDIATELY, General violation description: 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY Critical: Controlling Pests Items: Pest(s) gnats Problems: Present in facility Corrections: Remove pests from facility. Comment: OBSERVED OVER 10 DRAIN FLIES IN DRY STORAGE AREA UPSTAIRS. ESTABLISHMENT MUST BE FREE OF PESTS. ELIMINATE ALL DRAIN FLIES. WORK WITH PEST CONTROL PROVIDER AND CLEAN ALL FLOOR DRAINS. CORRECT IMMEDIATELY, General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Cooling Items: Cooked food(s) cooled Problems: From 135 degrees f to 70 degrees F for more than 2 hours Corrections: Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items. Comment: OBSERVED TWO 5 GALLON CONTAINERS ON TIKK MASALA SAUCE (GRAVY) MADE TWO DAYS AGO AT 65 DEGREES. DISCARD. POTENTIALLY HAZARDOUS FOOD MUST BE COOLED FROM 135 DEGREES TO 70 DEGREES IN 2 HOURS OR LESS AND FROM 70 DEGREES TO 41 DEGREES OR LESS IN 4 HOURS OR LESS. TRAIN EMPLOYEES HOW TO COOL COOKED FOOD QUICKLY. CORRECT IMMEDIATELY, 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 Problems: Improperly In large container 5 gallon bucket Corrections: Utilize long, shallow pans. Comment: OBSERVED TIKK MASALA SAUCE (GRAVY) COOLED IN 2 5 GALLON CONTAINERS. USE SHALLOW PANS, ICE BATHS, ICE PADDLES AND STIRRING OR COMBINATION OF METHODS TO COOL ITEMS QUICKLY. CORRECT IMMEDIATELY, 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: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Equipment can openers Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED HAND HELD AN OPENER AND 4 TONGS BY 2 DOOR COOLER TO BE FOOD ENCRUSTED. CLEAN THESE ITEMS. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY, General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Problems: Not provided At hand sink Corrections: provide Comment: OBSERVED NO PAPER TOWELS AT HAND SINK IN SMALL KITCHEN, BOTH HAND SINKS IN MAIN KITCHEN AND AT HAND SINK AT FRONT COUNTER. ALL HAND WASHING SINKS MUST HAVE SOAP AT ALL TIMES. CORRECT IMMEDIATELY, 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 bar Problems: Not provided At hand sink Corrections: provide Comment: OBSERVED NO SOAP AT BOTH HAND SINKS IN LARGE KITCHEN AND AT HAND WASHING SINK AT BAR AREA. HAND SINKS MUST HAVE SOAP AT ALL TIMES. CORRECT IMMEDIATELY, 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: Handwashing Sink, Installation Items: Handwashing facility Problems: Lack of hot water Corrections: Provide hot water. Comment: OBSERVED NO HOT OR COLD RUNNING WATER AT HAND WASHING SINK IN LARGE KITCHEN NEAR UPSTAIRS STAIRCASE. PROVIDE HOT AND COLD RUNNING WATER TO THIS HAND SINK. HAND WASHING SINKS MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. CORRECT IMMEDIATELY, General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Critical: Packaged and Unpackaged Food - Items: Raw animal food(s) Problems: Stored over/next to Ready-to-eat food(s) Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: OBSERVED RAW BEEF LOCATED OVER CUCUMBERS AND LETTUCE IN 2 DOOR SLIDE COOLER. OBSERVED RAW CHICKEN STORED OVER LETTUCE AND OTHER PRODUCE IN WALK IN COOLER. STORE ALL RAW CHICKEN AND BEEF BELOW AND AWAY FROM READY TO EAT FOODS. CORRECT IMMEDIATELY, 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: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: OBSERVED CUT LETTUCE IN A PAN AT 65 DEGREES ON BUFFET LINE. KEEP AT 41 DEGREES OR LESS OR TIME MARK. DISCARD. OBSERVED HARD BOILED EGGS AT 65, COUNTRY FRESH CREAM/MILK AT 53 DEGREES AND RAW TOMATOES AT 65 DEGREES HELD OUTSIDE OF REFRIGERATION ON COUNTERS. KEEP AT 41 DEGREES OR LESS AT ALL TIME BY COOLERS OR ICE BATHS. DISCARD. OBSERVED CUT TOMATOES AND CUT LETTUCE AT 47 DEGREES ON TOP LEVEL OF 2 DOOR COOLER IN COOKING AREA OF SMALL KITCHEN. KEEP AT 41 DEGREES OR LESS. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY, 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 Items: Hot food item(s) Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: OBSERVED LAMB MEAT AT 111 DEGREES HOT HOLDING IN PAN AT STOVE FOR BUFFET AREA. KEEP AT 135 DEGREES OR HIGHER. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 135 DEGREES OR HIGHER. CORRECT IMMEDIATELY, General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Preventing Contamination from Items: Ready-to-eat food(s) Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: OBSERVED CUCUMBERS, LETTUCE AND TOMATOES HANDLED WITH BARE HANDS. EMPLOYEES MUST USE GLOVES, TONGS OR DELI TISSUE WHEN HANDLING READY TO EAT FOODS. CORRECT IMMEDIATELY, 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) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: THE FRONT DISPLAY COOLER HAS TAKE OUT CONTAINERS OF DESSERTS CONTAINING DAIRY PRODUCTS WHICH REQUIRE DATE MARKING. THE TWO DOOR REACH IN COOLER ACROSS FROM THE COOK LINE HAS CONTAINERS OF COOKED LAMB, BEEF, CHICKEN AND VEGETABLES WHICH REQUIRE DATE MARKING. THESE FOODS ARE ALL HELD FOR MORE THEN 24 HOURS., 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: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored On Corrections: Remove items from handsink. Do not store items at handsink. Comment: A, OBSERVED ONLY HAND SINK IN SMALL KITCHEN (ONLY KITCHEN USED AT TIME OF INSPECTION) WITH TREY ON TOP OF AND BONE DRY. HAND SINKS MUST BE FULLY ACCESSIBLE AT ALL TIMES. ITEMS WERE REMOVED FROM ON TOP OF HAND SINK AT TIME OF INSPECTION. B. OBSERVED HAND SINK NEAR BACK STAIRS IN LARGE KITCHEN WITH UTENSILS STORED IN IT. REMOVE ITEMS FROM HAND SINK. HAND WASHING SINKS MUST BE FULLY ACCESSIBLE AT ALL TIMES. CORRECT IMMEDIATELY , 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) 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: OBSERVED EMPLOYEES NOT WASHING HANDS AFTER TOUCHING SOILED RAGS AND SOILED UTENSILS. EMPLOYEES MUST WASH HANDS AFTER TOUCHING SOILED ITEMS. TRAIN EMPLOYEES ON WHEN TO WASH HANDS. CORRECT IMMEDIATELY, 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: Where to Wash Items: Employee washed/rinsed hands Problems: In three compartment sink Corrections: Hands shall be washed in handsink(s) only. Comment: OBSERVED EMPLOYEES WASHING HANDS IN 3 COMPARTMENT SINK. EMPLOYEES MUST WASH HANDS FOR AT LEAST 20 SECONDS WITH SOAP AND WATER IN A HAND SINK. TRAIN EMPLOYEES TO USE HAND SINKS TO WASH HANDS. CORRECT IMMEDIATELY, General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Cleaning Ventilation Systems, Items: Ventilation system intake air ducts Problems: Not clean Corrections: Keep clean Comment: OBSERVED VERY DUSTY FILTERS AND AREA AROUND AND IN BACK OF FILTER/HOOD AREA IN SMALL KITCHEN AREA. CLEAN THIS AREA. FILTERS MUST BE CLEAN. CORRECT IMMEDIATELY, General violation description: 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Not clean Corrections: Keep clean Comment: OBSERVED CEILING AND VENTS IN SMALL KITCHEN DUSTY. CLEAN ALL VENTS AND CEILING TILES OF DUST IN SMALL KITCHEN. PHYSICAL FACILITES MUST BE CLEAN. CORRECT IMMEDIATELY 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. Effectiveness Items: Hair restraint hat Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: OBSERVED 4 EMPLOYEES PREPARING FOODS WITHOUT HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAIR OR HAIR NET (HAIR RESTRAINT) TO HELP PREVENT PHYSICAL CONTAMINATION OF FOOD. CORRECT IMMEDIATELY, 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 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: A. OBSERVED MANY FOOD ITEMS IN ALL COOLER NOT COVERED. COVER ALL ITEMS IN ALL COOLER WITH A LID OR WRAP. B. OBSERVED ONIONS ON GROUND IN STORAGE AREA AND PRODUCE ON GROUND IN WALK IN COOLER. STORE ALL FOOD AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. C. OBSERVED RICE WARMER STORED ON GROUND UNDER HAND SINK ON COOK LINE. FOOD CAN NOT BE STORED UNDER HAND SINKS. MOVE WARMER. CORRECT THESE FOOD STORAGE ISSUES. CORRECT IMMEDIATELY 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: A. OBSERVED FILTERS MISSING AND OPEN GAPS IN HOOD EXHAUST SYSTEM IN SMALL KITCHEN. PROVIDE FILTERS FOR UNDER THE HOOD IN SMALL KITCHEN. EQUIPMENT MUST BE MAINTAINED. B. OBSERVED WHITE CUTTING BOARD USED FOR CHICKEN BLACKENED. REPLACE. CORRECT 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 Problems: Not provided At hand sink Corrections: provide Comment: OBSERVED NO HAND WASHING SIGNS AT BOTH BATHROOM HAND SINKS IN DINING AREA AND IN UPSTAIRS BATHROOM. ALL HAND SINKS USED BY EMPLOYEES MUST HAVE A HAND SIGN. CORRECT IMMEDIATELY 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. In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: OBSERVED MANY IN USE SCOOPS STORED IN STANDING WATER IN A CONTAINER ON GROUND NEAR STOVE. STORE IN USE UTENSILS IN OR ON A CLEAN SURFACE IN BETWEEN USE. CORRECT IMMEDIATELY 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 Miscellaneous Sources of Conta Items: Food Problems: Not protected Corrections: Store in protected manner. Comment: OBSERVED RAW FISH IN CONTAINER THAWING IN MOP SINK ON GROUND. DO NOT USE MOP SINK FOR ANYTHING BUT MOP AND MOP WATER. FOOD MUST BE PROTECTED FROM CONTAMINATION. CORRECT IMMEDIATELY, General violation description: 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED SHELVES ABOVE 2 DOOR PREP COOLER IN SMALL KITCHEN COATED IN DUSTY. CLEAN THESE SHELVES. REMOVE ALL FOOD ON SHELVES AND BELOW SHELVES BEFORE CLEANING. CLEAN THE TOP OF BOTH MICROWAVES. SOILED. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. System Maintained in Good Repa Items: Plumbing system drain line(s) Problems: Not repaired according to law Corrections: Repair according to law. Comment: A. OBSERVED MOP SINK DRAIN LINE LEAKING IN BASEMENT. FIX LEAK. B. OBSERVED WALK IN COOLER CONDENSER DRIPPING INTO COLLECTION BUS TUB IN WALK IN COOLER. FIX LEAK AND REMOVE COLLECTION TUB AFTER FIXING. PLUMBING SYSTEM MUST BE MAINTAINED. CORRECT IMMEDIATELY General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Thawing Items: Frozen food(s) for thawing Problems: Stored in water That is standing Corrections: Use cool, running water with enough flow to remove particles. Comment: OBSERVED RAW FISH THAWING IN A CONTAINER IN MOP SINK. THAW SUBMERGED UNDER COLD RUNNING WATER, AS PART OF COOKING PROCESS, OR IN COOLER AND NOT IN A MOP SINK. CORRECT IMMEDIATELY, General violation description: 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less	11/20/2013	Routine
Critical: Food-Contact Surfaces Items: Food-contact surface(s) Problems: In poor repair Corrections: Repair/replace. Comment: THE KITCHEN CUTTING BOARD HAS MANY DEEP GROOVES IN IT AND IS DEEPLY DISCOLORED. ALL FOOD SHALL CONTACT SOUND AND INTACT SURFACES AND EQUIPMENT. REPLACE OR RESURFACE CUTTING BOARD WITHIN ONE WEEK. General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Critical: Hand Drying Provision Items: Sanitary hand drying provisions Problems: Not provided Corrections: Provide. Comment: CORRECTED-PAPER TOWELS STOCKED AT HAND SINKS 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: Handwashing Cleanser, Availabi Items: Soap Problems: Not provided Corrections: Provide. Comment: CORRECTED-HAND SINKS STOCKED WITH HAND SOAP DURING INSPECTION. 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 Problems: Below 25 ppm Corrections: Provide correct concentration as stated above. Comment: A SMALL STAINLESS STEEL BOWL WITH A RAG IN IT IS USED TO WIPE KNIVES BETWEEN USES. ALL RAGS SHALL BE USED WITH SANITIZER. REMOVE ALL ITEMS AND USE NEW UTENSILS AND SANITIZER AT PROPER LEVELS IMMEDIATELY. TRAIN STAFF ON REQUIREMENTS OF SANITIZER AND UTENSILS., CORRECTED-ITEMS REMOVED AND NEW SANITIZER USED WITH FRESH UTENSILS TODAY. 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) Problems: Stored over/next to Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: EGGS STORED IN WALK IN COOLER AND REAR COOLER # 2 ON MIDDLE SHELVES ABOVE READY TO EAT FOODS.. ALL RAW ANIMAL FOODS SHALL BE PROPERLY SEPARATED FROM CONTAMINATING OTHER FOODS. CORRECT IMMEDIATELY., CORRECTED-EMPLOYEES STORED EGGS SEPARATELY FROM OTHER FOODS DURING INSPECTION. 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: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: THE FRONT #1 COOLER IS 57 F FOR MIXED VEGETABLES, FRONT COOLER #2 IS AT 58 F FOR POTATO DESSERTS, THE MAIN KITCHEN REACH IN COOLER IS AT 56 F FOR CHICKEN AND THE WALK IN COOLER IS AT 52 F. ALL COOLERS SHALL OPERATE AT 41 F OR LOWER AT ALL TIMES. CORRECT IMMEDIATELY. ITEMS TO BE CHECKED ON REVISIT IN ABOUT ONE WEEK. 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: Sanitizing Solutions, Testing Items: Sanitizer test kit Problems: Not provided Corrections: Provide. Comment: FACILITY HAS QUAT TEST STRIPS BUT CHLORINE FOR SANITIZER. ALL TESTING DEVICES SHALL MATCH THE SANITIZER USED IN FACILITY. ACQUIRE PROPER TESTING STRIPS/DEVICE WITHIN ONE WEEK. 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) Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Not clean Corrections: Keep clean Comment: THE FOLLOWING ITEMS ARE UNCLEAN:THE REAR KITCHEN FLOOR, REAR KITCHEN STOVE AND ITS CLEAN OUT TRAY, BASEMENT FLOOR AND THE KITCHEN FLOOR. ALL ITEMS SHALL BE CLEANED DAILY AND AS REQUIRED. CLEAN ITEMS DAILY. General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Handwashing Signage Items: Handwashing signage Problems: Not provided Corrections: Provide. 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. Miscellaneous Sources of Conta Items: Food Problems: Adulterated/contaminated Corrections: Discard. Comment: SOMEONE HAS FILLED THE HAND SOAP DISPENSER WITH DISH SOAP. IT IS NOW HARDENED AND NOTHING COMES OUT OF DISPENSER AT KITCHEN COOKLINE HAND SINK. REPLACE HANDSOAP DISPENSER IMMEDIATELY., CORRECTED-HANDSOAP DISPENSER REPLACED WITH NEW UNIT AND SOAP DURING INSPECTION. General violation description: 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. Repairing Items: Physical facilities Problems: In poor repair Corrections: Repair/replace. Comment: THE COOKLINE IS MISSING MANY HOOD FILTERS AND/OR SPACERS. ALL HOODS SHALL BE IN SOUND CONDITION TO PREVENT FIRES ETC. INSTALL NEW FILTERS AND SPACERS WITHIN TEN DAYS. General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair. Thawing Items: Frozen food(s) for thawing Problems: Stored above 41 degrees f thawed or partially thawed Corrections: Store under refrigeration. Comment: DESSERT TYPE OF POTATOES THAWING (AT 39 F) AT ROOM TEMPERATURE. ALL FOODS SHALL BE PROPERLY THAWED\D AT ALL TIMES. PROPERLY THAW ALL FOODS DAILY AND TRAIN STAFF AS REQUIRED. General violation description: 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less	05/20/2013	Routine
Critical: Hand Drying Provision Items: Sanitary hand drying provisions Problems: Not provided Corrections: Provide. Comment: THE REAR BAR AREA HAS NO HAND DRYING PROVISIONS. ALL HAND SINKS SHALL BE PROPERLY STOCKED AT ALL TIMES. STOCK HAND SINK WITH HAND DRYING PROVISIONS IMMEDIATELY., CORRECTED-HAND TOWELS PROVIDED AT REAR AREA HAND SINK. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Handwashing Cleanser, Availabi Items: Soap Problems: Not provided Corrections: Provide. Comment: THERE IS NO HAND SOAP AT REAR AREA BAR AREA HAND SINK. ALL FACILITIES SHALL HAVE PROPERLY STOCKED HAND SINKS AT ALL TIMES. STOCK HAND SOAP IMMEDIATELY AT HAND SINK., HANDSOAP PROVIDED AT REAR HANDSINK. CORRECTED. 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 Items: Cold food item(s) Locations: 2-door cooler(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: THERE ARE SEVERAL CASES OF GALLON MILK DELIVERED AND NOT PUT IN COOLER AFTER DELIVERY. MILK AT 44 F. ALL FOODS SHALL BE IMMEDIATELY PLACED IN COOLERS TO SLOW THE GROWTH OF BACTERIA. IMMEDIATELY STORE ALL MILK IN COOLER THAT HAS BEEN DELIVERED. , CORRECTED-ALL MILK PUT AWAY INTO COOLER DURING INSPECTION. 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) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: CHICKEN, COOKED VEGETABLES AND EGG DISHES FOUND WITHOUT DATE MARKINGS. ALL REQUIRED FOODS SHALL BE DATE MARKED. MARK ALL FOODS IMMEDIATELY., FOODS MARKED DURING INSPECTION. ITEM CORRECTED. General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Soiled Corrections: Keep clean. Comment: THE ENTIRE KITCHEN AREA WALLS, FLOORS AND CEILINGS ARE SOILED. ALL FACILITIES SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN ALL AREAS IMMEDIATELY. A POWER WASHER IS SUGGESTED TO REMOVED BUILT UP SOIL. 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. Repairing Items: Physical facilities Problems: In poor repair Corrections: Repair/replace. Comment: THE REAR KITCHENS THREE COMPARTMENT SINK PIPE IS LEAKING. THE FRONT KITCHENS HOOD FILTERS ARE MISSING ON THE RIGHT SIDE. ALL FACILITIES SHALL REMAIN IN GOOD STANDING. REPAIR LEAKING PIPE AND REPLACE HOOD FILTERS IMMEDIATELY. General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.	11/15/2012	Routine
No violation noted during this evaluation.	06/12/2012	Follow-up
No violation noted during this evaluation.	06/04/2012	Follow-up
Critical: Cleaning Freq.,Food Contact Su Items: Food-contact surface(s) and utensil(s) Problems: Not cleaned Corrections: Clean as specified above. Comment: Observed soiled conditions inside the 2 reach-in freezers outside the kitchen and the display cooler inside the kitchen. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit. 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: Controlling Pests Items: Pest(s) Problems: Present in facility Corrections: Remove pests from facility. Comment: Observed flies in dining room. Keep exterior door closed and contact a licensed pest control operator. General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Critical: Conveying sewage Items: Sewage Problems: Not conveyed to point of disposal Corrections: Repair/replace to meet requirements above. Comment: Observed rain water pouring down basement wall and on to the floor. Sewage must be properly discarded. Repair the basement drainage system to remove water from floor. 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: Hot and cold holding Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: Observed sliced tomatoes and chicken in the food prep cooler in kitchen at 46 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Hot and cold holding Items: Hot food item(s) Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: Observed samosa meat pie in the hot holding unit at front counter with a temperature of only 110 degrees F. Potentially hazardous foods must be held above 135 degrees F. Repair or replace the hot holding unit. 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: Storage, Separation Items: Poisonous/toxic material(s) Problems: Not separated from Corrections: Relocate. Comment: Observed flying insect spray stored next to mayonaise container in dry storage room. Poisonous materials must be stored away from food or food contact equipment. Person in charge removed the spray can in my presence. Violation corrected. 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) Problems: Soiled Corrections: Keep clean. Comment: Observed soiled door tracks on the kitchen display cooler. Clean to sight and touch on a weekly basis. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean, Vent. Sys., Prev. Disch Items: Ventilation system Problems: Not clean Corrections: Keep clean Comment: Clean the baffles filters and fire suppression system in the exhaust hood above the cooking 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/Restrictio Items: Physical facilities/structures Problems: Soiled Corrections: Keep clean. Comment: Clean the floor under the cooking equipment to remove grease on a weekly basis. 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. 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: Large cooking pots stored on floor of the basement. Store all pots above the floor on storage 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 Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Corrections: Repair/replace. Comment: Replace the missing handle on the lid of the food prep cooler. 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 Drying Provision Items: Sanitary hand drying provisions Problems: Not provided Corrections: Provide. Comment: Provide paper towel dispensers for front counter and kitchen handsinks. 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) Problems: Improperly stored Corrections: Relocate. Comment: Observed food tongs for meat pies stored on newspaper inside a metal bowl. Store tongs in clean metal bowl without newspaper. 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 Maintaining/Using Handwashing Items: Handwashing facility Problems: Soiled Corrections: Keep clean. Comment: Clean the handsink in the women's restroom. General violation description: 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Outer Openings, Protected Items: Outer opening(s) Problems: Not sealed to prevent pest entry Corrections: Seal to prevent pest entry. Comment: Front door propped open. Keep closed to prevent entry of pests. General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings Ventilation Hoods, Drip preven Items: Exhaust ventilation hood system(s) Problems: Designed to allow grease or condensation from draining/dripping onto Corrections: Repair/replace to prevent grease accumulation/dripping/draining. Comment: Install a spacer bar in exhaust hood above the bread oven. General violation description: 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.	05/23/2012	Routine Inspection
No violation noted during this evaluation.	11/30/2011	Follow-up
Critical: Cleaning Freq.,Food Contact Su Comment: Observed soiled display cooler in kitchen, walk-in cooler shelves and stove tops and ovens. Food contact equipment must be kept clean on a daily basis. Clean to sight and touch. 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 Clean Freq, Nonfood-Contact Su Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: Clean the exterior of the spice containers on a weekly basis. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean, Vent. Sys., Prev. Disch Items: Ventilation system Problems: Not clean Corrections: Keep clean Comment: Clean the fire suppression system on a weekly basis. General violation description: 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. Cleaning, Frequency/Restrictio Items: Physical facilities/structures Problems: Not clean Corrections: Keep clean Comment: Clean the following items: kitchen floor, walls and ceiling, and basement floor. 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: Provide mop hooks above the mop sink for hanging up 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: Store large pans above the floor in basement. 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: Thermometer(s) Problems: Not accurate Corrections: Calibrate to requirement above. Comment: Repair or replace the metal stem thermometer. General violation description: 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf) Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Corrections: Repair/replace. Comment: Replace the missing handle on prep cooler lid and defrost condenser in front display cooler. 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. Outer Openings, Protected Items: Outer opening(s) Problems: Not sealed to prevent pest entry Corrections: Seal to prevent pest entry. Comment: Install a weatherstrip at bottom of delivery door. General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings	11/17/2011	Routine Inspection
No violation noted during this evaluation.	09/06/2011	Follow-up
No violation noted during this evaluation.	06/10/2011	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Cooking equipment Problems: Soiled Corrections: Clean prior to opening. Comment: Observed heavy build-up of food debris on the stove top. Cooking equipment must be kept clean. Clean to sight and touch on a daily basis. General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Controlling Pests Items: Pest(s) Problems: Present in facility Corrections: Remove pests from facility. Comment: Observed numerous fruit flies in the dry storage areas on first floor and in basement. Pests must be eliminated. Contact a licensed pest control operator. Fill out a risk control plan and return a copy to the inspector during the revisit. General violation description: 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies Clean Freq, Nonfood-Contact Su Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: Observed food debris on inside of left door for food prep cooler. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean, Vent. Sys., Prev. Disch Items: Ventilation system Problems: Not clean Corrections: Keep clean Comment: Clean the baffle filters in exhaust hood. 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 Problems: Not clean Corrections: Keep clean Comment: Floor, walls, and ceiling in kitchen are dirty and basement floor is wet. Clean and dry these areas to sight and touch. 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: Observed a leaking faucet on the 3 compartment sink and a missing handle for the lid on the food prep cooler. Repair the leak and replace the missing handle on lid. 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. Repairing Items: Physical facilities Problems: In poor repair Corrections: Repair/replace. Comment: Replace the missing floor drain cover for the basement floor. General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.	05/24/2011	Routine Inspection
No violation noted during this evaluation.	11/22/2010	Follow-up

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Aladdin Sweets And Cafe, 11945 Conant, Hamtramck, MI 48212 - inspection findings and violations

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