Andiamo's Of Livonia Llc, 38703 Seven Mile, Livonia, MI 48152 - inspection findings and violations

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Business Info

Restaurant name: ANDIAMO'S OF LIVONIA LLC
Address: 38703 Seven Mile, Livonia, MI 48152
Permit #: 057946
Non-smoking facility: No
Last inspection: 03/18/2015
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Inspection findings

Inspection date

Type
  • Critical: Sanitizing Solutions, Testing
    Comment:
    Corrected Quat Sanitizer Test Kit was provided for bar sanitizing solution.
    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: When to Wash
    Comment:
    Corrected Observed employees washing hands in between changing gloves on the cookline. Employees have been reminded by management on when to wash 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
 03/18/2015Follow-up
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit quaternary ammonia
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    A test kit that accurately measures the concentration of sanitizing solution must be provided. Observed a chlorine test kit at the bar is being incorrectly used for a quaternary ammonium based sanitizer. Provide a quaternary test kit for quat sanitizers.,
    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: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Food employees must properly wash hands before donning a new pair of gloves when working with food. Observed on the grill line a cook was handling food and not washing hands in between changing a new pair of gloves. Employees must wash hands when donning new gloves or when new gloves are changed. ,
    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 Ceiling
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Physical facilities must be clean as often as necessary to maintain them as clean. Observed the ceiling tiles to have an accumulation of dust. Keep ceilings clean as often as necessary.
    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:
    Equipment must be maintained in a state of good repair. Observed the catches for the lids of two prep coolers are broken. Also one of the oven doors does not close properly. Repair equipment to be in good working order.
    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:
    Light bulbs must be shielded in areas where food is prepared or stored in order to prevent shattered glass from contaminating food. Observed several light shields in the kitchen to be missing in the prep area. Also a single light bulb for the prep area ventilation does not have a shield. Replace light shields for light bulbs that do not have a protective cover.
    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
  • System Maintained in Good Repa
    Items:
    Plumbing system drain line(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    A plumbing system must be maintained in good repair. Observed the drain pipe at the prep sink near the office to have a leak. Repair and maintain plumbing.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Cold holding equipment used for potentially hazardous items must have at least one conspicuous temperature measuring device. Observed no thermometer to measure air temperature is provided in any of the prep line coolers. Provide hanging thermometers in prep coolers.
    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)
  • Ventilation Hood Systems, Drip
    Items:
    Exhaust ventilation hood system(s)
    Problems:
    Designed to allow grease or condensation from draining/dripping onto Equipment
    Corrections:
    Repair/replace to prevent grease accumulation/dripping/draining.
    Comment:
    Exhaust ventilation hood systems must include ducting that is designed to prevent grease or condensation from draining or dripping into food. Observed baffle filters on grill line are missing in the ventilation and are creating gaps. Replace with new filters to create a tight fit along the entire ventilation.
    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.
 03/09/2015Routine
  • Critical: Backflow Prevention Device, De
    Comment:
    Corrected: The Y splitter on the faucet at the mop sink has been removed. Since the Y splitter has been removed and there are no shut off valves the AVB will not fail. The spray nozzle is not attached to the hose and is stored separately in-between uses.
    General violation description:
    5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
  • Critical: Backflow Prevention Device, Wh
    Comment:
    Corrected: An approved AVB has been installed at the restaurant mop sink faucet.
    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
 11/06/2014Follow-up
  • Critical: Consumption of Animal Foods th
    Comment:
    The employees have been trained to know that raw egg whites are in the tiramisu.
    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: Hot Water and Chemical
    Comment:
    The dishes are being sanitized manually in the 3 compartment sink. The dish amchine will be serviced., CIP equipment is being sanitized after cleaning with fresh sanitizer solution not used for wiping cloth storage.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Responsibility of Permit Holde
    Comment:
    Employees have been trained to know the Big 5 illnesses. A Foodborne Illness sign has been posted in the kitchen.
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Critical: Using a Handwashing Sink
    Comment:
    The bar hand wash sink is cleared of miscellaneous items and is ready for use.
    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)
 09/22/2014Follow-up
  • Critical: Backflow Prevention Device, De
    Items:
    Backflow/backsiphonage prevention device
    Problems:
    Not properly Installed
    Corrections:
    Replace/maintain to meet requirements above.
    Comment:
    Atmospheric vacuum breakers (AVB) must be installed and maintained for that specific application and type of device. The AVB on the waterline to the submerged water inlet at the garbage disposal sink was missing a cap and was viably clogged with debris. This device must be replaced with a new AVB. The AVB on the hose bib at the mop sink faucet has shut off valves installed downstream of it. Shut off valves installed down stream of an AVB will cause the device to fail. Move the hose bib vacuum breaker to after the shut off valve on the Y splitter on the faucet and do not store the spray nozzle on the hose when not in use.
    General violation description:
    5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
  • Critical: Backflow Prevention Device, Wh
    Locations:
    mop sink faucet
    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: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Raw egg whites are an ingredient in the tiramisu made and served in the establishment. The raw eggs must be disclosed to consumers who ask about raw or under cooked foods on the menu. Train your servers to know that tiramisu contains raw egg whites and that consuming raw egg whites may increase the potential for food borne illness.,
    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: Hot Water and Chemical
    Items:
    Hot water sanitizer
    Locations:
    Dish machine
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Comment:
    The hot water rinse temperature was not achieving a utensil surface temperature of 160 F. The thermal temperature sensitive tape did not indicate that the required temperature was being achieved. The third compartment of the 3 compartment sink was set up to manually sanitize dishes after being washed and rinsed., The clean in place (CIP) equipment (such as the slicer and the steam kettles) must be sanitized using a chemical sanitizer at the proper concentration. The CIP equipment was being wiped down with the wiping cloth stored in a bucket with sanitizer meant to keep bacteria from contaminating the cloth. Provide a fresh bucket of sanitizer for sanitizing CIP equipment., ,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Responsibility of Permit Holde
    Items:
    Person-in-charge
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    The person in charge did not know the Big 5 illnesses or know where to find that information required by the Food Code. A waiter was interviewed and he was not aware of the Big 5 illnesses or where to get that information. Employees must be trained to know that they are required to report if they have an illness diagnosed by a doctor due to :Norovirus, Hepatitus A virus, Shigella, Salmonella Typhi, or shiga toxin producing E-coli. Train all employees to know these illnesses. A poster with the above information has been left with the person in charge.,
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    bar
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    Miscellaneous items were store in the sink to prevent employees from washing their hands. Remove items from inside the hand wash sink at the bar to allow employees access to use for hand washing.,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 09/19/2014Routine Inspection
No violation noted during this evaluation. 03/13/2014Follow-up
  • Critical: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed fruit flies at the bar above ice bin and in pop gun holder at front of bar, as well as by the floor drain. Pests must be eliminated. 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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no paper towels for the pantry and bar handsinks. Provide paper towels.
    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:
    Observed no soap for the pantry and bar handsinks. Provide soap.
    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: 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:
    Observed no available employee health policy. Employees must report their health status upon employment. Provide an employee health policy.
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no chlorine test kit for kitchen or quaternary ammonia test kit for bar. Provide a chlorine test kit for the kitchen dishmachine and an accurate quaternary ammonia test kit for the bar 3 compartment sink.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: Temperature Measuring Devices,
    Items:
    Thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    Observed inaccurate metal stem thermometer for checking the food temperatures. Thermometers must be accurate. 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)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed dusty light fixtures in the kitchen. Clean these fixtures 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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no handwashing sign for the bar handsink. Provide a handwashing sign.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Observed missing light shield above the walk-in cooler. Install a light shield.
    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
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed missing drain bowl for the pantry food prep sink. Water is splashing on the floor. Plumbing must be maintained. Install a drain bowl large enough to prevent water splashing on the floor.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed missing thermometers in the milk cooler and the middle and left food prep coolers. Provide conspicuous thermometers in each of these coolers.
    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)
  • Ventilation Hood Systems, Adeq
    Items:
    Ventilation hood
    Problems:
    Inadequate
    Corrections:
    Provide adequate ventilation.
    Comment:
    Observed steam escaping from the exhaust hood above the kitchen dishmachine. Provide adequate ventilation. Repair or replace the exhaust hood.
    General violation description:
    4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
  • 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:
    Observed missing baffle filters in the exhaust hood above the cooking equipment. Replace the missing filters.
    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.
 03/03/2014Routine
No violation noted during this evaluation. 09/06/2013Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Locations:
    food prep sink
    Problems:
    Not provided on
    Corrections:
    Provide adequate air gap.
    Comment:
    One compartment food prep sink was directly connected to the drain line. Provide an air gap on drain line. Correct within ten days. ,
    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 Device, Wh
    Items:
    Backflow prevention
    Locations:
    mop sink faucet
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Atmospheric Vacuum Breaker (AVB) may not be installed with a shut off valve down stream of it. Install an AVB between the red hose and the y-splitter. Correct within ten days. Do not store the spray nozzle on the red hose when not in use. Nozzle was removed at time of inspection., ,
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Reach through cooler on the end of the cook line had cheese tarts at 51 F, and cooked potatoes at 54 F. Cook line reach in cooler had cooked portabella mushrooms at 50 F raw chicken at 66 F and cooked rice at 46 F. Walk in cooler raw pork was 45 F raw Lamb was 44 F and mozzarella cheese was 45 F. A follow up will be conducted within ten 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: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    walk-in cooler(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Condenser drain line had a drip. Repair the drain line to eliminate drip. Repair within ten days.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Kitchenware and Tableware
    Items:
    Kitchenware and tableware
    Problems:
    Allows for contamination of food-contact/lip-contact surfaces During handling
    Corrections:
    Handle so as to prevent contamination.
    Comment:
    EMPLOYEE WAS NOT WEARING GLOVES WHILE POLISHING SILVER WARE AND THEN STORING WITH TINES UP. EMPLOYEES SHOULD WEAR GLOVES WHEN POLISHING TO AVOID TOUCHING LIP CONTACT SURFACE OF SILVER WARE. SILVER WARE SHOULD ALSO BE STORED WITH THE TINES FACING DOWN SO AS TO AVOID CROSS CONTAMINATION WITH LIP CONTACT SURFACE.
    General violation description:
    4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    Cookline
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Storage
    Items:
    Personal items
    Locations:
    Dry storage area
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    Observed purses, pants, and shoes above wine and other food related items. Relocate personal items away from food storage.
    General violation description:
    7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
08/08/2013Routine
No violation noted during this evaluation. 02/11/2013Follow-up
  • Critical: Manual Warewashing Equipment,
    Items:
    Manual warewash sanitizing solution temperature
    Problems:
    Less than 170 degrees f
    Corrections:
    Repair/replace booster heater.
    Comment:
    Observed sanitizing rinse temperature of only 158 degrees F. Sanitizing rinse must be a minimum temperature of 170 degrees F on the guage and 160 degrees F at the dish surface in order to turn thermal label black. Repair or replace the booster heater.
    General violation description:
    4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
  • Critical: Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no thermometer in the broiler cooler. A thermometer was provided in my presence. Violation corrected.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed dust on wall and ceiling tiles by the dishmachine. Clean to sight and touch as needed.
    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 broken soap dispenser at the bar handsink. REpair the dispenser. Ice on floor of walk-in freezer. Defrost this freezer.
    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
    Corrections:
    Provide.
    Comment:
    Provide handwashing signs for each kitchen handsink. Handwashing signs were provided in my presence. Violation corrected.
    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.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed missing hot water handle for the bar handsink. Plumbing must be maintained. Replace the missing handle.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 01/30/2013Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    REACH IN COOLER OVERHANG OBSERVED WITH PINK RESIDUE... DISCARD ICE....CLEAN AND SANITIZE INTERIOR OF ICE MACHINE......THEN BEGIN ICE MAKING PROCESS.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Methods-Hot Water and Chemical
    Items:
    Hot water sanitizer
    Problems:
    Not immersed in
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    DISHWASHER WAS NOT ACHIEVING THE MINUMUM TEMPERATURE TO MELT THERMOLABEL........UTENSILS AND EQUIPMENT WERE NOT HOT TO THE TOUCH AFTER OPERATOR RAN MACHINE.. REPAIR MACHINE TO MELT THE WAX.....ON A PLATE OR GLASS .....MELTING PT OF WAX AT 161F.......
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    DISCARD FOOD AT END OF DIKSDCARD DATE......BNLU CHEESE OBSERVD WITH 7-14-12.........TIRAMISU DATED WITH 7-16-12 DISCARD DATES......OPERATOR REMOVE FROM COOLERS AT VISIT......TO BE DISCARDED.
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
 07/19/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ICE MACHINE INTERIOR APPEARS TO BE CLEANED
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Comment:
    FOOD TEMPERATURES AT 38F ....REPAIRED 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)
 03/01/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    PINK RESIDUE AND BLACK RESIDUE OBSERVED ON OVERHANG INSIDE ICE MACHINE/ICE BIN. DISCARD ICE, CLEAN AND SANITIZE INSIDE OF ICE MACHINE THEN BEGIN MAKING ICE. SUBMIT RISK CONTROL PLAN.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Comment:
    CAESAR (HOUSEMADE) DRESSING RECORDED AT 47F, MOZZARELLA CHEESE BALL RECORDED AT 50F, BLUE CHEESE CRUMBLES AT 50F IN REACH-IN-COOLER. COOLER THERMOMETER BELOW RECORDED AIR TEMPERATURE AT 48F. DISCARD ALL POTENTIALLY HAZARDOUS FOODS IN REACH-IN-COOLER. REPAIR TO MAINTAIN 41 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: Preventing Contamination from
    Comment:
    EMPLOYEE OBSERVED HANDLING FOOD W/ GLOVES. 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: Ready-to-Eat Food, Date Markin
    Comment:
    DATEMARKING OBSERVED WHERE REQUIRED. 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
 01/11/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN PINK RESIDUE OR GROWTH INSIDE ICE MACHINE....DISCARD ICE/CLEAN ICE MACHINE INTERIOR ESPECIALLY PLASTIC OVERHANG......THEN BEGIN ICE MAKING PROCESS AGAIN.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    BLU CHEESE CRUM[PLES AT TOP OF REACH IN COOLER RECORDED AT 47F ......MAINTAIN AT 41F OR BELOW.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: 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:
    NO BARE HAND CONTACT WITH READY TO EAT FOODS AS OBSERVED.......COOK HANDLING AND CUTTING SALAMI FOR STUFFED CUCUMBER MIX
    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 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 DISCARD DATES ON ALL POTENTIALLY HAARDOUS FOODS / READY TIO EAT OR COOKED TO BE REHEATED....NO DATES OBSERVED ON YESTERDAY'S COOKED CHICKEN FILET AND TOMATO RELISH.
    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
 12/07/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    ALL TEMPERATUIRES AT 41F OR BELOW.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Methods-Hot Water and Chemical
    Comment:
    DISHWASHER IS ACHIEVING TEMPERATURES DURING WASH AND RINSE THAT MELT AND PASS THE THERMOLABEL TEST.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Ready-to-Eat Food, Disposition
    Comment:
    NO EXPIRED FOODS OBSERVED .
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Responsibility of Person in Ch
    Comment:
    MOST EMPLOYEES WERE AWARE OF THE NEED TO BE WELL 1-2 DAYS OR A DOCTOR VISIT REQUIRED WHEN ILL WITH SYMPTOMS OF DIARHEA OR VOMITING.
    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: Separation, Packaging, & Segre
    Comment:
    RAW MEATS STORED PROPERLY.
    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
 06/06/2011Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    FETA CHEESE AND MAYO DRESSING MIXED WITH OTHER INGREDIENTS WERE RECORDED AT 50F......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW..........NOTE : THE REACH IN COOLER NEAR THE OFFICE APPEARS TO BE HAVING A PROBLEM HOLDING THE TEMPERATURE AT 41F OR BELOW AT THE TOP FAR RIGHT OVER THE CONDENSER........PERHAPS STORAGE OF NON POTENTIALLY HAZARDOUS FOODS IN THIS LOCATION WILL CORRECT THE PROBLEM.....AS THE LEFT TOP AND THE BOTTOM OF THE REACH IN COOLER WERE IKN COMPLIANCE.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    FETA CHEESE AND MAYO DRESSING MIXED WITH OTHER INGREDIENTS WERE RECORDED AT 50F......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW..........NOTE : THE REACH IN COOLER NEAR THE OFFICE APPEARS TO BE HAVING A PROBLEM HOLDING THE TEMPERATURE AT 41F OR BELOW AT THE TOP FAR RIGHT OVER THE CONDENSER........PERHAPS STORAGE OF NON POTENTIALLY HAZARDOUS FOODS IN THIS LOCATION WILL CORRECT THE PROBLEM.....AS THE LEFT TOP AND THE BOTTOM OF THE REACH IN COOLER WERE IKN COMPLIANCE.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Methods-Hot Water and Chemical
    Items:
    Hot water sanitizer
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Corrections:
    Provide 170 degree F hot water for sanitizing.
    Comment:
    AFTER NUMEROUS RUNS OF A GLASS , PLASTIC CUP, AND A PLATE,.....THERMOLABEL FAILED TO MELT, THEREBY FAILING THE MELT TEST WCHD USES TO DETERMINE IF A HIGH TEMPERATURE DISHWASHER IS ADEQUATELY SANITIZING......OPERATOR INDICATES HIS TEST LABEL WHICH CHANGES COLOR PASSED. WAYNE COUNTY HEALTH DEPT USES A WAX THAT MELTS WHEN THE SURFACE TEMPERATURE ACHIEVES 170F..........FAILURE TO MELT THE WAX CONSTITUTES A PROBLEM WITH THE RINSE TEMP, WASH TEMP, DURATION OF RINSE OR NOZZLE CLOGGING. FURTHER MORE THE WASH TEMPERATURE WAS ABOUT 150F WHICH OFTEN IS THE PROBLEM WITH THIS TYUPE OF DISHWASHER,,,,,,,USUALLY, A WASH TEMPERATURE OF 160F IS REQUIRED. REPAIR / REPLACE MACHINE TO ACHIEVE THE MINUMUM SPECIFICATIONS TO PROPERLY SANITIZE EQUIPMENT AND UTENSILS AND PASS THE THERMOLABEL MELT TEST. ENSURE ALL EARLIER EQUIPMENT AND UTENSILS HAVE BEEN SANITIZED CHEMICALLY USING AN APPROVED SANITIZER BEFORE USING THOSE UTENSILS......CALL SERVICE TO ADDRESS THE PROBLEM.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Methods-Hot Water and Chemical
    Items:
    Hot water sanitizer
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Corrections:
    Provide 170 degree F hot water for sanitizing.
    Comment:
    AFTER NUMEROUS RUNS OF A GLASS , PLASTIC CUP, AND A PLATE,.....THERMOLABEL FAILED TO MELT, THEREBY FAILING THE MELT TEST WCHD USES TO DETERMINE IF A HIGH TEMPERATURE DISHWASHER IS ADEQUATELY SANITIZING......OPERATOR INDICATES HIS TEST LABEL WHICH CHANGES COLOR PASSED. WAYNE COUNTY HEALTH DEPT USES A WAX THAT MELTS WHEN THE SURFACE TEMPERATURE ACHIEVES 170F..........FAILURE TO MELT THE WAX CONSTITUTES A PROBLEM WITH THE RINSE TEMP, WASH TEMP, DURATION OF RINSE OR NOZZLE CLOGGING. FURTHER MORE THE WASH TEMPERATURE WAS ABOUT 150F WHICH OFTEN IS THE PROBLEM WITH THIS TYUPE OF DISHWASHER,,,,,,,USUALLY, A WASH TEMPERATURE OF 160F IS REQUIRED. REPAIR / REPLACE MACHINE TO ACHIEVE THE MINUMUM SPECIFICATIONS TO PROPERLY SANITIZE EQUIPMENT AND UTENSILS AND PASS THE THERMOLABEL MELT TEST. ENSURE ALL EARLIER EQUIPMENT AND UTENSILS HAVE BEEN SANITIZED CHEMICALLY USING AN APPROVED SANITIZER BEFORE USING THOSE UTENSILS......CALL SERVICE TO ADDRESS THE PROBLEM.,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    BLEU CHEESE DRESSING DATED 5-10 DISCARD DATE.....DISCARD FOOD AT THE END OF THE DAY OF DISCARD....CORRECTED AT VISIT BY REMOVING FROM WALK IN COOLER. SUBMIT RISK CONTROL PLKAN FOR REPEAT CRITICAL ITEM
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    BLEU CHEESE DRESSING DATED 5-10 DISCARD DATE.....DISCARD FOOD AT THE END OF THE DAY OF DISCARD....CORRECTED AT VISIT BY REMOVING FROM WALK IN COOLER. SUBMIT RISK CONTROL PLKAN FOR REPEAT CRITICAL ITEM,
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Comment:
    SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNEESES AND SYMPTOMS........EMPLOYEE WAS NOT AWARE OF THE 24 HOURS OF WELLNESS REQUIRED BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B AND HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.
    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 Person in Ch
    Items:
    Person-in-charge
    Comment:
    SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNEESES AND SYMPTOMS........EMPLOYEE WAS NOT AWARE OF THE 24 HOURS OF WELLNESS REQUIRED BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B AND HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
    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: Separation, Packaging, & Segre
    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:
    RAW VEAL STORED IN FRONT OF RAW CHICKEN IN REACH IN COOLER........STORE RAW CHICKEN IN FRONT (FIRST OUT ) WHEN IT IS NECESSARY TO STORE DIFFERENT RAW ANIMAL FOODS TOGETHER ON THE BOTTOM SHELF........CORRECTED AT TIME OF VISIT, BY RELOCATING RAW VEAL BEHIND THE RAW CHICKEN. SUBMIT RISK CONTROL PLAN FOR REPOEAT CRITICAL ITEM,
    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 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:
    RAW VEAL STORED IN FRONT OF RAW CHICKEN IN REACH IN COOLER........STORE RAW CHICKEN IN FRONT (FIRST OUT ) WHEN IT IS NECESSARY TO STORE DIFFERENT RAW ANIMAL FOODS TOGETHER ON THE BOTTOM SHELF........CORRECTED AT TIME OF VISIT, BY RELOCATING RAW VEAL BEHIND THE RAW CHICKEN. SUBMIT RISK CONTROL PLAN FOR REPOEAT CRITICAL ITEM,,
    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
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    REPAIR SOAP DISPENSER SITTING IN THE HANDWASH SINK OR PROVIDE A DIFFERENT DISPENSER FOR SOAP AT BAR HANDWASH SINK.
    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)
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    AT , BAR ,,,,,ICE SCOOP HANDLE WAS OBSERVED IN THE ICE...STORE SCOOP HANDLES OUT OF THE ICE WHEN NOT IN USE.
    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
 05/12/2011Routine Inspection
  • Critical: Cleaning Freq.,Food Contact Su
    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:
    CORRECTED. PERSON IN CHARGE STATED THE EMPLOYEES WILL BE TRAINED ON CLEANING AND SANITIZING SLICER AFTER USE AND THE IN-USE UTENSILS AT LEAST EVERY 4 HOURS., PERSON IN CHARGE STATED SLICER IS CLEANED AT END OF DAY AND IN-USE UTENSILS CLEANED BETWEEN SHIFTS. FACILITY OPENS AT 11:30 AND SHIFT CHANGE IS AT 4, THEN END OF NIGHT IS 10:30 OR LATER. CLEAN/SANITIZE SLICER AFTER USE AND NOT MORE THEN 4 HOURS. CLEAN/SANITIZE IN-USE UTENSILS AT LEAST EVERY 4 HOURS.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    WALK-IN COOLER HAD OPENED CAN OF ENERGY DRINK, PREP TABLE HAD UNCOVERED CUPS. EMPLOYEE BEVERAGES MUST PREVENT CONTAMINATION. USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE. PROVIDE., CORRECTED. BEVERAGES DISCARDED. PROVIDED CUPS WITH LIDS AND STRAWS FOR EMPLOYEES TO USE.
    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: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    OBSERVED SAUCE IN WALK-IN COOLER WITH USE BY DATE OF 11/7. AT WAITSTATION, OBSERVED GALLON OF MILK DATED 11/7, CONTAINER OF 1/2 & 1/2 DATED 11/1 AND ANOTHER 11/7. POTENTIALLY HAZARDOUS READY TO EAT FOODS MUST BE DISCARDED AT END OF DAY ON USE BY DATE. DISCARD THESE ITEMS., CORRECTED. PERSON IN CHARGE DISCARDED ITEMS.
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    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:
    WALK-IN COOLER HAD BOX OF RAW EGGS STORED ABOVE MILK AND RAW VEGETABLES. OBSERVED RAW PORK STORED NEXT TO CHICKEN AND BELOW GROUND SAUSAGE. RAW ANIMAL PRODUCTS MUST BE STORED BELOW AND AWAY FROM READY TO EAT ITEMS AND SEPARATED FROM EACH OTHER., CORRECTED. PERSON IN CHARGE MOVED EGGS ON SHELF WITH RAW PORK AND THE PORK WAS MOVED UP ON SHELF ABOVE CHICKEN AND SEPARATED FROM GROUND SAUSAGE.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s) shelving
    Problems:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    SHED USED TO STORE EXTRA FOOD EQUIPMENT - ON BARE WOOD. COAT/PAINT WOOD 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.
 11/11/2010Routine Inspection
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored In standing water Dipper well turned off
    Corrections:
    Keep dipper well turned on.
    Comment:
    DIPPER WELLS ON COOKLINE HOLDING UTENSILS ARE TURNED OFF. KEEP DIPPER WELLS ON WHEN UTENSILS ARE STORED WITHIN.
    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
 05/28/2010Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    COMPLIANT 3-501.16 POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Methods-Hot Water and Chemical
    Comment:
    CORRECTED 4-703.11 SANITIZING WATER TEMPERATURE ON FINAL RINSE >160F ON PLATE,>180F AT MANIFOLD. THIS WAS TESTED WITH A MIN/MAX THERMOMETER AND IRREVERSIBLE HEAT TAPE. ,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK TO CORRECT VIOLATION. ,
    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
 12/04/2009Follow-up

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