Amigos Mexican Restaurant, 22085 West, Woodhaven, MI 48183

Inspection findings	Inspection date	Type
Critical: Package Integrity Items: Food package(s) Cans Problems: Dented, dented on seam or swollen Corrections: Discard. Comment: OBSERVED CAN OF OLIVES IN DRY STORAGE ROOM TO HAVE A DENTED RIM. INSPECT CANS FOR SIGNS OF DAMAGE AND DO NOT USE IF DENTED ON SEAM OR RIM. CORRECTED AT INSPECTION BY MANAGER DISCARDING CAN. General violation description: 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Critical: Potentially Hazardous Food (Ti Items: Hot food item(s) Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: MEASURED PAN OF REFRIED BEANS AT COOK LINE STEAM TABLE TO BE 123F. PREP COOK STATED THAT BEANS WERE BROUGHT TO A BOIL ON STOVE BEFORE PLACING ON STEAM TABLE, AT AROUND 10:00AM. KEEP HOT FOODS ABOVE 135F TO PREVENT CONTAMINATION FROM BACTERIAL GROWTH. CORRECTED AT INSPECTION BY STIRRING BEANS THOROUGHLY, AND MEASURING TEMPERATURE AT 135F AT 11:41AM. MANAGER STATED THAT TEMPERATURES WILL BE MONITORED, AND STEAM TABLE WILL BE TURNED UP IF NEEDED. 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) Cleaning, Frequency and Restri Items: Physical facilities/structures floors Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED FLOOR UNDERNEATH DRY STORAGE SHELVES, AND FLOOR UNDERNEATH ICE MACHINE TO HAVE AN ACCUMULATION OF SOIL/GRIME. CLEAN OFTEN ENOUGH TO KEEP CLEAN. General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Good Repair and Proper Adjustm Items: Equipment components doors Problems: Broken Corrections: Repair/replace. Comment: OBSERVED: 1) PAPER TOWEL DISPENSER LOOSE FROM WALL AT HAND SINK AT COOK LINE. 2) SLIDING DOOR OF BEVERAGE COOLER NEAR COOK LINE NOT CLOSING COMPLETELY, AND POPPING OPEN WHEN GENTLY SHUT. HOLDING TEMPERATURES OF FOODS IN THIS UNIT WERE ALL BELOW 41F. REPAIR EQUIPMENT. 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. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED LOWER SHELVES IN DRY STORAGE ROOM TO HAVE AN ACCUMULATION OF DUST/SOIL. CLEAN OFTEN ENOUGH TO 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.	02/26/2015	Routine
Critical: Cooling Comment: CORRECTED BY RAPID COOLING OF COOKED FOOD. THERMOMETER AND LOGS ARE USED TO CONFIRM., 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: CORRECTED BY RAPID COOLING OF COOKED FOOD. THERMOMETER AND LOGS ARE USED TO CONFIRM., General violation description: 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F) Critical: Cooling Methods Comment: CORRECTED BY USING SHALLOW METAL PANS, UNCOVERED IN 35F WALK IN COOLER AND A FREEZER. 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: CORRECTED BY USING SHALLOW METAL PANS, UNCOVERED IN 35F WALK IN COOLER AND A FREEZER. 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: Preventing Contamination from Comment: CORRECTED BY USING TONGS TO DISPENSE CHIPS. 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: CORRECTED BY USING TONGS TO DISPENSE CHIPS. 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: When to Wash Comment: CORRECTED BY WASHING HANDS WHEN NEEDED. 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: CORRECTED BY WASHING HANDS WHEN NEEDED. 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	11/06/2014	Follow-up
Critical: Backflow Prevention Comment: CORRECTED BY PROVIDING AIR GAP ON ICE MACHINE AND BIN. General violation description: 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection. Critical: Cooling Comment: NOT CORRECTED: OBSERVED COOKED HAMBURGER AT 90F IN A THICK PORTION COOLING SINCE MORNING. RICE COOLING IN TALL COVERED CONTAINERS SINCE MORNING AT 46F-59F AND 1 HOTEL PAN OF ICE COVERED SINCE MORNING AT 57F. COOL RAPIDLY 135F-70 WITHIN 2 HOURS THEN 70F-41F WITHIN NEXT 4 HOURS. NOTE: MONITOR COOLING FOOD WITH A THERMOMETER TO ENSURE RAPID COOLING UNTIL 41F IS REACHED., , NOT CORRECTED: OBSERVED COOKED HAMBURGER AT 90F IN A THICK PORTION COOLING SINCE MORNING. RICE COOLING IN TALL COVERED CONTAINERS SINCE MORNING AT 46F-59F AND 1 HOTEL PAN OF ICE COVERED SINCE MORNING AT 57F. COOL RAPIDLY 135F-70 WITHIN 2 HOURS THEN 70F-41F WITHIN NEXT 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 Methods Comment: NOT CORRECTED. COOKED HAMBURGER IN THICK PORTION COOLING - COOL IN THIN PORTION - LESS THEN 4 INCHES THICK. STIR FREQUENTLY. NOTE: BEEF REHEATED TO 165F COOLED IN 4" PORTIONS AT FOLLOWUP. RICE COOLING IN COVERED CONTAINERS STACKED (NESTED) ON ONE ANOTHER. CONTAINERS ARE TALL AND THICK PORITONS USED. USE SHALLOW PANS (METAL) OR SHALLOW THIN PORTIONS AND EITHER UNCOVERED ON TOP SHELF OF COOLER OR WITH LIDS AFAR PROTECTED FROM CONTAMINATION FROM ABOVE. AN OFFICE CONSULTATION WILL BE SCHEDULED. NOTE: RICE SPEARATED INTO SHALLOW PANS AT FOLLOW-UP. , ;(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; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) (6) Adding ice as an ingredient; (Pf) or (7) Other effective methods. (Pf) (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. General violation description: 3-501.15 - Critical: Responsibility of Permit Holde Comment: CORRECTED BY EDUCATING EMPLOYEES ON FOODBORNE ILLNESS SYMPTOMS AND REPORTING REQUIREMENTS. General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.	10/21/2014	Follow-up
Critical: Backflow Prevention Comment: NOT CORRECTED. THE DRAIN LINES FROM THE ICE MACHINE HAVE NOT BEEN ADJUSTED TO PROVIDE ADEQUATE AIR GAP BETWEEN THE END OF THE DRAIN LINE AND THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. PROVIDE AIR GAP BETWEEN THE ICE MACHINE DRAIN LINES AND FLOOR DRAIN AS REQUIRED. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. General violation description: 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection. Critical: Backflow Prevention Comment: NOT CORRECTED. THE DRAIN LINES FROM THE ICE MACHINE HAVE NOT BEEN ADJUSTED TO PROVIDE ADEQUATE AIR GAP BETWEEN THE END OF THE DRAIN LINE AND THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. PROVIDE AIR GAP BETWEEN THE ICE MACHINE DRAIN LINES AND FLOOR DRAIN AS REQUIRED. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. General violation description: 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection. Critical: Cooling Comment: NOT CORRECTED. OBSERVED SEVERAL FULL 1/3 PANS OF COOKED RICE IN THE WALK-IN COOLER AT 78-82F. THE RICE WAS PREPARED MORE THAN 6 HOURS PRIOR TO INSPECTION. DISCARD IMPROPERLY COOLED FOOD. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. 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: NOT CORRECTED. OBSERVED SEVERAL FULL 1/3 PANS OF COOKED RICE IN THE WALK-IN COOLER AT 78-82F. THE RICE WAS PREPARED MORE THAN 6 HOURS PRIOR TO INSPECTION. DISCARD IMPROPERLY COOLED FOOD. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. 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: NOT CORRECTED. EFFECTIVE COOLING METHODS NOT USED TO COOL RICE IN THE REQUIRED TIME FRAMES. FULL 1/3 PANS OF RICE OBSERVED IN THE WALK-IN COOLER STACKED WITH LIDS ON. USE EFFECTIVE COOLING METHODS. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. 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: NOT CORRECTED. EFFECTIVE COOLING METHODS NOT USED TO COOL RICE IN THE REQUIRED TIME FRAMES. FULL 1/3 PANS OF RICE OBSERVED IN THE WALK-IN COOLER STACKED WITH LIDS ON. USE EFFECTIVE COOLING METHODS. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. 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: Food Temperature Measuring Dev Comment: CORRECTED. 2 FOOD PROBE THERMOMETERS PROVIDED ON COOK LINE. General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Critical: Food Temperature Measuring Dev Comment: CORRECTED. 2 FOOD PROBE THERMOMETERS PROVIDED ON COOK LINE. General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Critical: 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 SERVER REACHING INTO BULK CONTAINER OF TORTILLA CHIPS WITH BARE HANDS AND PLACING CHIPS INTO BOWL FOR SERVICE TO CUSTOMERS. UTENSILS OR GLOVES MUST BE USED TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. TRAIN STAFF ON PROPER FOOD HANDLING TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.\ COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: 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 SERVER REACHING INTO BULK CONTAINER OF TORTILLA CHIPS WITH BARE HANDS AND PLACING CHIPS INTO BOWL FOR SERVICE TO CUSTOMERS. UTENSILS OR GLOVES MUST BE USED TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. TRAIN STAFF ON PROPER FOOD HANDLING TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.\ COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Responsibility of Permit Holde Comment: NOT CORRECTED. THE PERSON IN CHARGE AND SERVER INTERVIEWED AT TIME OF INSPECTION HAVE NOT BEEN TRAINED ON THE ILLNESSES/ SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. TRAIN STAFF ON ILLNESS REPORTING REQUIREMENTS. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission. Critical: Responsibility of Permit Holde Comment: NOT CORRECTED. THE PERSON IN CHARGE AND SERVER INTERVIEWED AT TIME OF INSPECTION HAVE NOT BEEN TRAINED ON THE ILLNESSES/ SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. TRAIN STAFF ON ILLNESS REPORTING REQUIREMENTS. COMPLETE THE RISK CONTROL PLAN. COMPLIANCE WILL BE CONFIRMED AT A 2ND FOLLOW-UP INSPECTION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission. Critical: When to Wash Items: Employee(s) Problems: Did not wash hands after handling soiled equipment, surfaces, utensils Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: OBSERVED SERVER ENTER KITCHEN FROM DINING ROOM AND BEGIN HANDLING READY-TO-EAT FOODS WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS WHEN CHANGING TASKS, BEFORE HANDLING FOOD AFTER OTHER TASKS, AND AFTER ANY CONTAMINATION OCCURS. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. 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: OBSERVED SERVER ENTER KITCHEN FROM DINING ROOM AND BEGIN HANDLING READY-TO-EAT FOODS WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS WHEN CHANGING TASKS, BEFORE HANDLING FOOD AFTER OTHER TASKS, AND AFTER ANY CONTAMINATION OCCURS. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. 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	09/23/2014	Follow-up
Critical: Backflow Prevention Items: Backflow/backsiphonage prevention device(s) Problems: Not provided on Ice machine Corrections: Provide adequate air gap. Comment: THE 2 DRAIN LINES FROM THE ICE MACHINE IN THE KITCHEN OBSERVED EXTENDING WELL BELOW THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. AN AIR GAP OF AT LEAST 1 INCH MUST BE PROVIDED BETWEEN THE END OF A DRAIN LINE FROM FOOD EQUIPMENT AND THE FLOOD RIM OF THE DRAIN. ADJUST, SECURE, OR SHORTEN THE DRAIN LINES FROM THE ICE MACHINE TO PROVIDE AN ADEQUATE AIR GAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., General violation description: 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection. 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 RINSE HANDS AT THE SPRAY ARM NEAR THE DISH MACHINE BETWEEN HANDLING SOILED WARES AND CLEAN, SANITIZED WARES. EMPLOYEES MUST WASH HANDS AT A DESIGNATED HAND WASH SINK WITH WARM WATER AND SOAP FOR AT LEAST 20 SECONDS WHEN CHANGING TASKS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH EMPLOYEE. HANDS WERE WASHED AT THE HAND WASH SINK WITH THE PROPER HAND WASH PROCEDURE. 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: 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: COOKED RICE OBSERVED SITTING ON BACK PREP TABLE IN FULL 1/3 PANS. THE PANS ARE LOOSELY COVERED BUT NO EFFECTIVE COOLING METHODS ARE BEING USED. RICE OBSERVED AT 100-115F. THE RICE WAS PREPARED APPROXIMATELY 3 HOURS PRIOR TO INSPECTION. WHEN COOLING FOODS, THE FOOD MUST COOL WITHIN THE FOLLOWING TIME FRAMES: FROM 135F TO 70F WITHIN 2 HOURS AND FROM 70F TO 41F OR BELOW WITHIN 4 ADDITIONAL HOURS FOR A TOTAL COOLING TIME OF NO MORE THAN 6 HOURS EMPLOYEES MUST MONITOR FOOD TEMPERATURE DURING THE COOLING PROCESS TO ENSURE THAT THESE TIME REQUIREMENTS ARE MET. ONCE A FOOD COOLS TO 135F, EFFECTIVE COOLING METHODS MUST BE USED AS DISCUSSED IN VIOLATION 3-501.15. RE-HEAT THE RICE TO 165F AND BEGIN THE COOLING PROCESS AGAIN USING EFFECTIVE METHODS TO ENSURE THAT THE TIME REQUIREMENTS ARE MET. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. , 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: COOKED RICE OBSERVED SITTING ON BACK PREP TABLE IN FULL 1/3 PANS. THE PANS ARE LOOSELY COVERED BUT NO EFFECTIVE COOLING METHODS ARE BEING USED. RICE OBSERVED AT 100-115F. THE RICE WAS PREPARED APPROXIMATELY 3 HOURS PRIOR TO INSPECTION. EFFECTIVE COOLING METHODS MUST BE USED TO COOL FOODS WITHIN THE REQUIRED TIME FRAMES AS DISCUSSED IN VIOLATION 3-501.14 USE COOLING METHODS SUCH AS ICE BATH, ICE WAND, STIRRING, SHALLOW PORTIONS, PLACING UNCOVERED FOOD ON THE TOP SHELF OF THE WALK-IN COOLER TO COOL. MONITOR FOOD TEMPERATURES WHILE COOLING. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION., 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: Food Temperature Measuring Dev Items: Food thermometer(s) probe Problems: Not provided Corrections: Provide. Comment: NO FOOD PROBE THERMOMETER AVAILABLE IN FACILITY FOR STAFF TO MONITOR FOOD TEMPERATURES. A FOOD PROBE THERMOMETER MUST BE AVAILABLE. FOOD THERMOMETER MUST BE CAPABLE OF MEASURING TEMPERATURES FROM 0F-220F. PROVIDE FOOD PROBE THERMOMETER TO MONITOR TEMPERATURES OF FOODS THAT ARE BEING HELD HOT/COLD, WHEN RECEIVING FOODS, DURING COOKING AND COOKING PROCESSES, ETC. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Critical: Responsibility of Permit Holde Items: Person-in-charge Problems: Fail to require employees to report illness as rule requires Corrections: Require reporting as stated above. Comment: EMPLOYEES PRESENT HAVE NOT BEEN TRAINED ON THE ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE INFORMED OF THE BIG 5 ILLNESSES AND THE ILLNESS SYMPTOMS SUCH AS NAUSEA, VOMITING, DIARRHEA, JAUNDICE, AND INFECTED WOUNDS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. TRAIN ALL STAFF ON THE ILLNESS REPORTING REQUIREMENTS. ILLNESS HANDOUTS PROVIDED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission. Eating, Drinking, or Using Tob Items: Beverage container Problems: Not covered Corrections: Keep covered. Comment: 1. UNCOVERED EMPLOYEE BEVERAGE STORED ON KITCHEN SHELF ABOVE STEAM TABLE 2. EMPLOYEE PERSON FOOD OBSERVED STORED ABOVE CUSTOMER FOOD IN THE WALK-IN COOLER AND ON TOP OF CUSTOMER FOOD IN THE COCA COLA COOLER. STORE EMPLOYEE DRINKS IN COVERED CUPS. STORE EMPLOYEE PERSONAL FOODS IN A DESIGNATED AREA BELOW AND AWAY FROM CUSTOMER FOODS. General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Light Bulbs, Protective Shield Items: Light shielding Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: 4 LIGHT FIXTURES IN THE KITCHEN MISSING LIGHT SHIELDS. REPLACE THE MISSING LIGHT SHIELDS. General violation description: 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD Temperature Measuring Devices Items: Thermometer(s) refrigeration Problems: Not provided Corrections: Provide. Comment: NO AIR THERMOMETERS PROVIDED IN THE COOK LINE PREP COOLER OR THE COCA COLA COOLER. PROVIDE AIR THERMOMETER IN EACH COOLER. General violation description: 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf) Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: SEVERAL WET WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN. KEEP WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE. 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	08/29/2014	Routine
Critical: Manual and Mechanical Warewash Comment: CORRECTED BY PROVIDING 100 PPM CHLORINE SANITIZER IN THE DISH MACHINE. 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	03/07/2014	Follow-up
Critical: Cooling Methods Items: Food item(s) cooled, Food item(s) cooled Locations: walk-in cooler(s) prep cooler Problems: Improperly Covered, Improperly Corrections: Cool items uncovered on the top shelf of cooler., Comment: 1) RICE OBSERVED AT 50-64F IN THE TOP OF THE PREP COOLER. THE RICE WAS COOKED BEFORE LUNCH, THEN SAT OUT DURING LUNCH SERVICE AND PUT INTO COOLER TOP AFTER LUNCH. DO NOT COOL IN THE COOLER TOP TO ENSURE THAT THE FOOD COOLS RAPIDLY. THE COOLER TOP IS DESIGNED TO HOLD FOOD AT 41F THAT GOES INTO THE COOLER COLD., BUT IS NOT CAPABLE OF COOLING FOOD FROM ROOM TEMP TO 41F QUICKLY. COOL IN THE WALK IN COOLER. 2) OBSERVED COOK CHICKEN COOLING WITH A LID ON THE WALK IN COOLER. LEAVE LID OFF WITH FOOD ON UPPER SHELF OR WITH LID AJAR. CORRECTED BY COOLING THEW RICE THE WALK IN COOLER AND COOLING CHICKEN WITH LID AJAR. 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: Manual and Mechanical Warewash Items: Chlorine solution concentration Locations: Dish machine Problems: Below 50 ppm Corrections: Provide correct concentration as stated above. Comment: THE DISH MACHINE TESTED AT LESS THAN 10 PPM CHLORINE SANITIZER. PROVIDE 50-100 PPM AT ALL TIMES TO ENSURE DESTRUCTION OF HARMFUL PATHOGENS. A NEW BUCKET WAS INSTALLED ON MACHINE AND PROVIDED 50 PPM CHLORINE. USE THE MONITORING FORMS PROVIDED LAST THE LAST ROUTINE INSPECTION, AND MONITOR DAILY DURING THE FIRST RUN OF THE MACHINE. FAX 2 TIMES WEEKLY TO M. BAKER AT 734-727-7165 OR E-MAIL (SEE BUSINESS CARD) UNTIL FURTHER NOTICE. COMPLETE RISK CONTROL PLAN AND SEND TO ABOVE FAX OR E-MAIL WITHIN 2 DAYS. NOTE: OFFICE CONSULTATION MAY SCHEDULED AT WCHD TO ADDRESS THIS CHRONIC VIOLATION., General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Packaged and Unpackaged Food - Items: Raw animal food(s) Locations: Glass door cooler 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: RAW BEEF STORED OVER READY TO EAT FOOD IN THE GLASS DOOR COOLER. CORRECTED BY STORING ON BOTTOM SHELF OF WALK IN 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 Equipment Food-Contact Surface Items: Food-contact surface(s) used for nonpotentially hazardous food(s) Locations: Ice machine(s) Problems: Not cleaned Corrections: Clean as required above. Comment: THE TOP OF THE ICE MACHINE HAS MOLD/ MILDEW LIKE DEBRIS FORMING. CLEAN AND MAINTAIN. 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	02/07/2014	Routine
Equipment Food-Contact Surface Comment: CORRECTED BY CLEANING THE ICE MACHINE. 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	10/09/2013	Follow-up
Critical: Potentially Hazardous Food (Ti Comment: CORRECTED BY HOLDING FOOD AT 41F IN WALK IN AND BOTH REACH IN COOLERS IN KITCHEN AND WAIT STATION. OBSERVED 85F SALSA - TIME CONTROLLED FOR SAFETY BEING RE-MARKED FOR 6 MORE HOURS AFTER BEING EXPIRED. THE SALSA WAS DISCARDED AND EMPLOYEE INFORMED OF CORRECT PROCEDURES - IE DISPOSAL OF EXPIRED FOOD. CORRECTED AT INSPECTION. 4 HOURS USE ONLY ALLOWED. 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)	10/04/2013	Follow-up
Critical: Food Temperature Measuring Dev Comment: CORRECTED BY PROVIDING A THERMOMETER. General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Critical: Handwashing Sink, Installation Comment: CORRECTED BY REPAIRING HAND SINK: HOT WATER PROVIDED. 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: NOT CORRECTED. 1) WALK IN COOLER: ALL FOOD INCLUDING BEANS, RAW GROUND BEEF, CHEESES, COOKED FOOD AT 45F-47F. 2) UPRIGHT COOLER WAITSTATION: SOUR CREAM 52F - JUST PORTIONED - DISCARD. SALSA 47F - ALL TAKEN TO FREEZER. 3) UPRIGHT COOLER NEAR REAR DOOR: COOKED CHICKEN, RAW BEEF (VERY SMALL QUANTITIES) 47F - DISCARD. 4) PREP COOLER: CORRECTED. OBSERVED FOOD AT 41F. CORRECT VIOLATION TODAY. DISCONTINUE USE OF NON-COMPLIANT COOLERS (OVER 41F FOOD TEMP). FOLLOW UP 1-5 DAYS. IF UNCORRECTED, AN OFFICE CONSULTATION WITH $200 FEE WILL BE CALLED AT WCHD. ALSO: SALSA OUT OF TEMP CONTROL AT 70F WITHOUT TIME MARKING. MADE AT 4PM - 30 MINUTES. TIME MARK OR DISCARD (FOR 4 HOURS OR LESS). , 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 Comment: CORRECTED BY PROVIDING A CHLORINE TEST KIT. 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) Equipment Food-Contact Surface Comment: NOT CORRECTED: CLEAN TOP OF ICE MACHINE AND ENSURE BOTTOM PART BEHIND APRON IS CLEAN AS WELL., 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	09/09/2013	Follow-up
Critical: Consumption of Animal Foods th Comment: CORRECTED BY PROVIDING DISCLOSURES ON MENUS. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Consumption of Animal Foods th Comment: CORRECTED BY PROVIDING DISCLOSURES ON MENUS. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Food Temperature Measuring Dev Items: Food thermometer(s) probe Locations: cookline Problems: Not provided Corrections: Provide. Comment: PROVIDE AN USE A THERMOMETER AT THE COOK LINE TO MONITOR FINAL COOKING TEMPS., General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Critical: Food Temperature Measuring Dev Items: Food thermometer(s) probe Locations: cookline Problems: Not provided Corrections: Provide. Comment: PROVIDE AN USE A THERMOMETER AT THE COOK LINE TO MONITOR FINAL COOKING TEMPS., General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Critical: Handwashing Sink, Installation Items: Handwashing facility Locations: kitchen Problems: Lack of hot water Corrections: Provide hot water. Comment: THE KITCHEN HAND SINK HOT WATER FAUCET HANDLE IS MISSING, AND EMPLOYEES ARE WASHING HANDS IN COLD WATER. REPAIR WITHIN 1 WEEK., 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: Handwashing Sink, Installation Items: Handwashing facility Locations: kitchen Problems: Lack of hot water Corrections: Provide hot water. Comment: THE KITCHEN HAND SINK HOT WATER FAUCET HANDLE IS MISSING, AND EMPLOYEES ARE WASHING HANDS IN COLD WATER. REPAIR WITHIN 1 WEEK., 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: Manual and Mechanical Warewash Items: Chlorine solution concentration Locations: Dish machine Problems: Below 50 ppm Corrections: Provide correct concentration as stated above. Comment: THE DISH MACHINE (IN USE) TESTED AT 0 PPM CHLORINE. CORRECTED: WCHD PRIMED MACHINE AND IT PRODUCED AT 50- 100 PPM CONSISTENTLY. THIS IS A REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 3 DAYS. 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 Locations: Dish machine Problems: Below 50 ppm Corrections: Provide correct concentration as stated above. Comment: THE DISH MACHINE (IN USE) TESTED AT 0 PPM CHLORINE. CORRECTED: WCHD PRIMED MACHINE AND IT PRODUCED AT 50- 100 PPM CONSISTENTLY. THIS IS A REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 3 DAYS. General violation description: 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Locations: Cooler/s Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: ALL COOLERS IN THIS FACILITY ARE OVER 41F. 1) UPRIGHT COOLER NEAR WALK IN COOLER: ALL FOOD IS AT 70F INCLUDING CHORIZO (PORK), TAMALES, BEEF AND CHICKEN BURRITOS. ALL WERE DISCARDED. 2) WALK IN COOLER: COOLING RICE IS AT 85F AND 55F. ALL OTHER FOOD IN THE WALK IN IS AT 50F SUCH AS COOKED MEAT DISHES, VARIOUS PHF CHEESES, RAW HAMBURGER, SALSA. RICE COOLING, CURRENTLY AT 55-85 F WAS PUT INTO A FREEZER ALONG WITH CHEESES AND COOKED FOOD. 3) IN THE MAKE TABLE COOLER TOP: RICE, CUT LETTUCE, CUT TOMATOES, CHEESES, WERE AT 50F AND GUACAMOLE AT 64F. 4) UPRIGHT COOLER AT KITCHEN WAIT STATION SOUR CREAM, JUST PORTIONED, AT 67F AND MILK AND SALSA AT 50F. ALL TAKEN TO A FREEZER. ALL PHF OVER 50F WAS DISCARDED AND REPAIR COMPANY ARRIVED DURING INSPECTION. IF ANY OF THE NOTED FOOD WAS IN COOLER ABOVE 41F PRIOR TO PREP TIME THIS MORNING - DISCARD, DO NOT SELL. CORRECT VIOLATION 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) Locations: Cooler/s Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: ALL COOLERS IN THIS FACILITY ARE OVER 41F. 1) UPRIGHT COOLER NEAR WALK IN COOLER: ALL FOOD IS AT 70F INCLUDING CHORIZO (PORK), TAMALES, BEEF AND CHICKEN BURRITOS. ALL WERE DISCARDED. 2) WALK IN COOLER: COOLING RICE IS AT 85F AND 55F. ALL OTHER FOOD IN THE WALK IN IS AT 50F SUCH AS COOKED MEAT DISHES, VARIOUS PHF CHEESES, RAW HAMBURGER, SALSA. RICE COOLING, CURRENTLY AT 55-85 F WAS PUT INTO A FREEZER ALONG WITH CHEESES AND COOKED FOOD. 3) IN THE MAKE TABLE COOLER TOP: RICE, CUT LETTUCE, CUT TOMATOES, CHEESES, WERE AT 50F AND GUACAMOLE AT 64F. 4) UPRIGHT COOLER AT KITCHEN WAIT STATION SOUR CREAM, JUST PORTIONED, AT 67F AND MILK AND SALSA AT 50F. ALL TAKEN TO A FREEZER. ALL PHF OVER 50F WAS DISCARDED AND REPAIR COMPANY ARRIVED DURING INSPECTION. IF ANY OF THE NOTED FOOD WAS IN COOLER ABOVE 41F PRIOR TO PREP TIME THIS MORNING - DISCARD, DO NOT SELL. CORRECT VIOLATION 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: Sanitizing Solutions, Testing Items: Sanitizer test kit chlorine Locations: Dish machine Problems: Not provided Corrections: Provide. Comment: PROVIDE A CHLORINE SANITIZER TEST KIT AT THE DISH MACHINE (HAVING REPEAT SANITIZER VIOLATION) AND MONITOR SANITIZER CONCENTRATION LEVELS DAILY., General violation description: 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf) Critical: Sanitizing Solutions, Testing Items: Sanitizer test kit chlorine Locations: Dish machine Problems: Not provided Corrections: Provide. Comment: PROVIDE A CHLORINE SANITIZER TEST KIT AT THE DISH MACHINE (HAVING REPEAT SANITIZER VIOLATION) AND MONITOR SANITIZER CONCENTRATION LEVELS DAILY., 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) Equipment Food-Contact Surface Items: Food-contact surface(s) used for nonpotentially hazardous food(s) Locations: Ice machine(s) Problems: Not cleaned Corrections: Clean as required above. Comment: THE TOP OF THE ICE MACHINE HAS EXCESSIVE MOLD LIKE DEBRIS. CLEAN AND KEEP CLEAN. CLEAN ON A MORE FREQUENT SCHEDULE., , 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 Equipment Food-Contact Surface Items: Food-contact surface(s) used for nonpotentially hazardous food(s) Locations: Ice machine(s) Problems: Not cleaned Corrections: Clean as required above. Comment: THE TOP OF THE ICE MACHINE HAS EXCESSIVE MOLD LIKE DEBRIS. CLEAN AND KEEP CLEAN. CLEAN ON A MORE FREQUENT SCHEDULE., , General violation description: 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY	08/22/2013	Follow-up
Critical: Consumption of Animal Foods th Items: Menu advisories for raw or undercooked food(s)/ingredient(s) meat Corrections: Provide. Comment: MENU ADVISORIES ARE INADEQUATE. NO DISCLOSURE ASTERISKS PRESENT AT FOODS OFFERED UNDER-COOKED OR AT BOTTOM OF PAGE. PROVIDE ASTERISKS AT THE FOOD (STEAK, HAMBURGERS) AND AT THE REMINDER STATEMENT AT BOTTOM MENU PAGE. TO BE CONFIRMED AT NEXT INSPECTION. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Cooling Methods Items: Food item(s) cooled, Food item(s) cooled Locations: walk-in cooler(s) Problems: Improperly Covered, Improperly Nested on top each other Corrections: Cool items uncovered on the top shelf of cooler., Do not nest pans. Comment: RICE WAS BEING COOLED TIGHTLY COVERED WITH CONTAINERS STACKED. ALSO OBSERVED CONDENSATION ON INSIDE OF LIDS. KEEP LID AJAR UNTIL COOLED AND DO NOT STACK WHILE COOLING TO ALLOW WARM AIR TO ESCAPE PANS. CORRECTED BY UNSTACKING AND LOOSENING THE LIDS. 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: Manual and Mechanical Warewash Items: Chlorine solution concentration Locations: Dish machine Problems: Below 50 ppm Corrections: Provide correct concentration as stated above. Comment: THE DISH MACHINE TESTED AT 0 PPM. CORRECTED BY REPAIRING A KINK IN THE HOSE AND PROVIDING 50-100 PPM. 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	02/28/2013	Routine
Cleaning, Frequency/Restrictio Items: Physical facilities/structures Ceiling Problems: Not clean Corrections: Keep clean Comment: CLEAN DUSTY CEILING IN KITCHEN. 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. Outer Openings, Protected Items: Outer opening(s) Problems: Not tight-fitting Corrections: Repair/replace to meet requirements above. Comment: PROVIDE DOOR SWEEP FOR SIDE SCREEN 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	09/05/2012	Routine
Critical: Clean Sight/Touch-No Accum/Enc Comment: ICE MACHINE CLEAN. General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Clean Sight/Touch-No Accum/Enc Comment: ICE MACHINE CLEAN. General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: System Maintained in Good Repa Comment: CHANNEL LOCKS USED FOR HANDLE, PART ON ORDER. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: System Maintained in Good Repa Comment: CHANNEL LOCKS USED FOR HANDLE, PART ON ORDER. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	02/21/2012	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE. , General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE. , 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: Separation, Packaging, & Segre Items: Raw animal product(s) Problems: Not separated from each other Corrections: Keep separate. Comment: RAW BEEF STORED NEXT TO PARTIALLY COOKED CHICKEN IN WALK IN COOLER., THIS WAS CORRECTED BY RE-ARRANGING THE RAW BEEF. 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: Separation, Packaging, & Segre Items: Raw animal product(s) Problems: Not separated from each other Corrections: Keep separate. Comment: RAW BEEF STORED NEXT TO PARTIALLY COOKED CHICKEN IN WALK IN COOLER., THIS WAS CORRECTED BY RE-ARRANGING THE RAW BEEF. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: System Maintained in Good Repa Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: PROVIDE HANDLE FOR HAND WASH SPIGOT IN KITCHEN., General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: System Maintained in Good Repa Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: PROVIDE HANDLE FOR HAND WASH SPIGOT IN KITCHEN., General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Cleaning, Frequency/Restrictio Items: Physical facilities/structures floors Problems: Soiled Corrections: Keep clean. Comment: CLEAN FLOOR UNDER EQUIPMENT AND VENTILATION HOOD SYSTEM. General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Cleaning, Frequency/Restrictio Items: Physical facilities/structures floors Problems: Soiled Corrections: Keep clean. Comment: CLEAN FLOOR UNDER EQUIPMENT AND VENTILATION HOOD SYSTEM. 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. Hand Drying Provision Items: Sanitary hand drying provisions Problems: Not provided At hand sink Corrections: provide Comment: PROVIDE PAPER TOWEL FOR KITCHEN 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 Hand Drying Provision Items: Sanitary hand drying provisions Problems: Not provided At hand sink Corrections: provide Comment: PROVIDE PAPER TOWEL FOR KITCHEN 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 Light Bulbs, Protective Shield Items: Light shielding Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: PROVIDE LIGHT SHIELDS FOR LIGHT OVER STOVE AND NEXT TO 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 Light Bulbs, Protective Shield Items: Light shielding Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: PROVIDE LIGHT SHIELDS FOR LIGHT OVER STOVE AND NEXT TO 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	02/14/2012	Routine Inspection
Critical: Ready-to-Eat Food, Date Markin Comment: COOKED RICE HAS BEEN DATE MARKED. General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less	08/23/2011	Follow-up
Critical: Ready-to-Eat Food, Date Markin Items: In house prepared ready-to-eat potentially hazardous food(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: PROVIDE DATE MARKS FOR COOKED RICE IN WALK IN COOLER. CORRECT CRITICAL VIOLATION WITH IN 10 DAYS. A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE., 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 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: DISH WASHER DID NOT WASH HANDS BETWEEN HANDLING SOILED DISHES TO CLEAN DISHES., THIS WAS CORRECTED DURING INSPECTION BY INSTRUCTING EMPLOYEE ON PROPER PROCEDURES. 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 Light Bulbs, Protective Shield Items: Light shielding Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: PROVIDE LIGHT SHIELD FOR LIGHTS OVER REAR STOVE AND IN KITCHEN NEAR DISH MACHINE. 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 Outer Openings, Protected Items: Outer opening(s) Problems: Not tight-fitting Corrections: Repair/replace to meet requirements above. Comment: REAR DOOR IS SLIGHTLY OPENED DURING INSPECTION. KEEP CLOSED TO PREVENT RODENT ENTRY. 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	08/11/2011	Routine Inspection
Critical: Eating, Drinking or Tobacco Comment: EMPLOYEE BEVERAGES ARE COVERED. General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Critical: System Maintained in Good Repa Comment: PLUMBING SYSTEM REPAIRED. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	02/24/2011	Follow-up
Critical: Eating, Drinking or Tobacco Items: Employee(s) Problems: Drinking From uncovered beverage container Corrections: Beverage container must be covered. Comment: Opened coffee cup in rear preparation area. Provide covered container for employee beverages., General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Critical: System Maintained in Good Repa Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: Currently a sign stating water back-up do not use compartments of three compartment sink in kitchen. Repair and maintain this sink drain., , General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Covering receptacles Items: Waste container(s)/container(s) Problems: Not covered Corrections: Cover. Comment: Outside grease container lid is not providing a tight fit. Adjust lid to provide tight seal., Outside grease container is not providing a tight fit. provide tight fitting lid., , General violation description: 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Comment: Handle for hand wash sink is missing. provide handle for sink., 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. Light Bulbs, Protective Shield Items: Light shielding Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: Provide light shield for light next to stove. 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 Outer Openings, Protected Items: Outer opening(s) Problems: Not tight-fitting Corrections: Repair/replace to meet requirements above. Comment: Side door has damaged door sweep along bottom. Repair and maintain. This will minimize any rodent entry. 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	02/15/2011	Routine Inspection
Critical: Comment: The cooler was at 35f and the chicken was at 37.9f. The employees do not know what kind of repair was done to the cooler. Violation had been 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: Comment: The ice maker was washed, rinsed and sanitized. Violation had been 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: Comment: Did not find any open glasses of drink. Violation had been corrected by education. General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Critical: Clean Sight/Touch-No Accum/Enc Comment: The ice maker was washed, rinsed and sanitized. Violation had been 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: Eating, Drinking or Tobacco Comment: Did not find any open glasses of drink. Violation had been corrected by education. General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Critical: Hot and cold holding Comment: The cooler was at 35f and the chicken was at 37.9f. The employees do not know what kind of repair was done to the cooler. Violation had been 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)	09/28/2010	Follow-up
Critical: Items: Cold food item(s) Locations: 2-door cooler(s) Walk-in cooler Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: The 2 door in rail cooler in the kitchen was at 43.8f and the steak was at 43.2 f and the sour cream was at 43.7f. The potentially hazardous food (PHF) shall be maintained under 41f. Toxin production or bacterial growth may occur if PHF is stored in the temperature danger zone of 41f- 135f. Discard all the phf that are above 41f and was stored in this cooler for more than 4 hours. A follow up inspection will be conducted with in 10 days. General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: Mold started growing inside the ice maker. Empty the ice machine, clean, wash, rinse and sanitize all the food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days. General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Items: Employee(s) Problems: Drinking From uncovered beverage container Corrections: Beverage container must be covered. Comment: Found open containers of coffee and drinks stored on the food preparation tables. Cover the containers and store them in a safe place where even if it falls down accidentally, the food, food contact surfaces and utensils may not get contaminated. A follow up inspection will be conducted with in 10 days. General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Critical: Items: Cold food item(s) Locations: 2-door cooler(s) Walk-in cooler Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: The 2 door in rail cooler in the kitchen was at 43.8f and the steak was at 43.2 f and the sour cream was at 43.7f. The potentially hazardous food (PHF) shall be maintained under 41f. Toxin production or bacterial growth may occur if PHF is stored in the temperature danger zone of 41f- 135f. Discard all the phf that are above 41f and was stored in this cooler for more than 4 hours. A follow up inspection will be conducted with in 10 days., General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: Mold started growing inside the ice maker. Empty the ice machine, clean, wash, rinse and sanitize all the food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days., General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Items: Employee(s) Problems: Drinking From uncovered beverage container Corrections: Beverage container must be covered. Comment: Found open containers of coffee and drinks stored on the food preparation tables. Cover the containers and store them in a safe place where even if it falls down accidentally, the food, food contact surfaces and utensils may not get contaminated. A follow up inspection will be conducted with in 10 days., General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: Mold started growing inside the ice maker. Empty the ice machine, clean, wash, rinse and sanitize all the food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days., General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Eating, Drinking or Tobacco Items: Employee(s) Problems: Drinking From uncovered beverage container Corrections: Beverage container must be covered. Comment: Found open containers of coffee and drinks stored on the food preparation tables. Cover the containers and store them in a safe place where even if it falls down accidentally, the food, food contact surfaces and utensils may not get contaminated. A follow up inspection will be conducted with in 10 days., General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Critical: Hot and cold holding Items: Cold food item(s) Locations: 2-door cooler(s) Walk-in cooler Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: The 2 door in rail cooler in the kitchen was at 43.8f and the steak was at 43.2 f and the sour cream was at 43.7f. The potentially hazardous food (PHF) shall be maintained under 41f. Toxin production or bacterial growth may occur if PHF is stored in the temperature danger zone of 41f- 135f. Discard all the phf that are above 41f and was stored in this cooler for more than 4 hours. A follow up inspection will be conducted with in 10 days., General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Items: Microwave oven door seals and cavities Problems: Not cleaned per manufacturers instructions Corrections: Clean according to manufacturer specifications Comment: Clean the inside top portion of the microwave ovens. General violation description: 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Items: Preset tableware Problems: Not protected from contamination Corrections: Provide wrapping, cover or invert to prevent contamination. 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 Items: Microwave oven door seals and cavities Problems: Not cleaned per manufacturers instructions Corrections: Clean according to manufacturer specifications Comment: Clean the inside top portion of the microwave ovens. General violation description: 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Items: Preset tableware Problems: Not protected from contamination Corrections: Provide wrapping, cover or invert to prevent contamination. 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 Cooking and Baking Equipment Items: Microwave oven door seals and cavities Problems: Not cleaned per manufacturers instructions Corrections: Clean according to manufacturer specifications Comment: Clean the inside top portion of the microwave ovens. General violation description: 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Preset Tableware Items: Preset tableware Problems: Not protected from contamination Corrections: Provide wrapping, cover or invert to prevent contamination. 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	08/18/2010	Routine Inspection

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Amigos Mexican Restaurant, 22085 West, Woodhaven, MI 48183 - inspection findings and violations

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