Andys Coney Island, 19458 Van Horn, Woodhaven, MI 48183 - inspection findings and violations

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Business Info

Restaurant name: ANDYS CONEY ISLAND
Address: 19458 Van Horn, Woodhaven, MI 48183
Permit #: 053824
Non-smoking facility: No
Last inspection: 04/01/2015
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Inspection findings

Inspection date

Type
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED: ICE MACHINE HAS BEEN CLEANED AND NO MOLD IS VISIBLE.
    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
04/01/2015Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED BLACKISH MOLD INSIDE ICE BIN WHERE CONDENSATION CAN DRIP ONTO ICE. EMPTY AND CLEAN ICE BIN AND KEEP CLEAN TO PREVENT GROWTH OF MOLD WHICH CAN CONTAMINATE ICE.,
    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: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink wait station
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    SOAP WAS NOT PROVIDED TO SERVER AREA HAND SINK. PROVIDE SOAP TO ENSURE PROPER HAND WASHING BY EMPLOYEES. CORRECTED AT INSPECTION BY STAFF PROVIDING SOAP TO HAND 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)
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    CHLORINE CONCENTRATION AT DISH MACHINE COULD NOT BE MEASURED. SANITIZER BUCKET WAS EMPTY. PROVIDE CHLORINE SANITIZER AT A CONCENTRATION AS STATED ABOVE TO ENSURE DESTRUCTION OF BACTERIA THAT CAN CAUSE FOOD BORNE ILLNESS. CORRECTED AT INSPECTION BY OWNER PROVIDING A FULL SANITIZER BUCKET TO DISH MACHINE, AND RUNNING MACHINE UNTIL CHLORINE WAS MEASURED AT ABOUT 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
  • Critical: Reheating for Hot Holding
    Items:
    Reheated food(s)
    Problems:
    Reheated to less than 165 degrees f
    Corrections:
    Reheat to 165 degrees F for 15 seconds.
    Comment:
    OBSERVED TWO POTS OF CHILI ON COOK LINE STEAM TABLE: 1) POT 1 MEASURED AT 69F AT 8:19AM, AND AT 84F AT 9:00AM. 2) POT 2 MEASURED AT 114F AT 8:19AM, AND AT 145F AT 9:00AM. OWNER STATED THAT CHILI IS REHEATED ON THE STOVE TOP BEFORE PLACING IN STEAM TABLE, BUT COULD NOT STATE THE CORRECT TEMPERATURE TO REHEAT CHILI TO. HE STATED THAT CHILI REHEATING BEGAN AT 7:45AM THIS MORNING. REHEAT CHILI TO 165F FOR A MAXIMUM OF 2 HOURS TO DESTROY ORGANISMS THAT CAN CAUSE FOOD BORNE ILLNESS. CORRECTED AT INSPECTION THROUGH EDUCATION, AND BY OWNER HEATING CHILI RAPIDLY. AT 9:35AM POT 1 MEASURED AT 170F, AND POT 2 AT 167F.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    OBSERVED: 1) BLUE TUB STORED ON TOP OF KITCHEN HAND SINK. 2) A BOWL OF BUTTER CUPS STORED IN SERVER AREA HAND SINK. FAUCET OF THIS SINK HAD BEEN TURNED TO THE SIDE WHERE WATER FLOWING FROM IT WOULD NOT RUN INTO SINK, WITH A UTILITY LIGHT CLAMPED ONTO FAUCET. KEEP HAND SINKS ACCESSIBLE AT ALL TIMES TO ENSURE PROPER HAND WASHING BY EMPLOYEES. CORRECTED AT INSPECTION BY: 1) TUB BEING REMOVED FROM KITCHEN HAND SINK. 2) BUTTER CUPS BEING REMOVED FROM SERVER AREA HAND SINK, UTILITY LIGHT REMOVED, AND FAUCET DIRECTED SO THAT WATER WILL FLOW INTO HAND SINK.
    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)
  • Nonfood-Contact Surfaces
    Problems:
    Used as food-contact surface
    Corrections:
    Discontinue use.
    Comment:
    OBSERVED TWO SHELVES IN DRY GOODS STORAGE AREA TO BE LINED WITH CARDBOARD. BAGS OF POTATOES ARE STORED ON CARDBOARD. REMOVE CARDBOARD TO ALLOW EASY CLEANING OF SHELVES.
    General violation description:
    4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
 02/26/2015Routine
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The walk in cooler is at 51f and food temperature for all food is 51f - 52f including ham, eggs, feta cheese, bacon, commercial chili, sausage, commercial gravy, hot dogs. Hold at or below 41f. Corrected by taking to the walk in cooler next door at Iggy's Pizza (same owner). Repair on cooler has been ordered.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    Walk-in cooler
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Feta cheese and turkey lunch meat not date marked in the walk in cooler. Corrected by date marking.
    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
 08/06/2014Routine
  • Critical: Consumption of Animal Foods th
    Comment:
    CORRECTED BY PROVIDING ASTERISKS AT REQUIRED FOOD ON CONSUMER ADVISORIES.
    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 ASTERISKS AT REQUIRED FOOD ON CONSUMER ADVISORIES.
    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 ASTERISKS AT REQUIRED FOOD ON CONSUMER ADVISORIES.
    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 ASTERISKS AT REQUIRED FOOD ON CONSUMER ADVISORIES.
    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: Ready-to-Eat, Potentially Haza
    Items:
    Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Walk-in cooler
    Problems:
    Without date of consumption marking, Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above., Provide proper date marks as stated above.
    Comment:
    DATE MARK THE FETA CHEESE, SLICED TURKEY HAM AT THE TIME IT IS OPENED. DATE MARK THE GRAVY WHEN PUT INTO THE COOLER TO COOL. DATE MARK THE COMMERCIALLY MADE COLE SLAW IF/WHEN TAKEN OUT OF ORIGINAL MANUFACTURER CONTAINER. CORRECTED BY DATE MARKING THOSE ITEMS. REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Walk-in cooler
    Problems:
    Without date of consumption marking, Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above., Provide proper date marks as stated above.
    Comment:
    DATE MARK THE FETA CHEESE, SLICED TURKEY HAM AT THE TIME IT IS OPENED. DATE MARK THE GRAVY WHEN PUT INTO THE COOLER TO COOL. DATE MARK THE COMMERCIALLY MADE COLE SLAW IF/WHEN TAKEN OUT OF ORIGINAL MANUFACTURER CONTAINER. CORRECTED BY DATE MARKING THOSE ITEMS. REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Walk-in cooler
    Problems:
    Without date of consumption marking, Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above., Provide proper date marks as stated above.
    Comment:
    DATE MARK THE FETA CHEESE, SLICED TURKEY HAM AT THE TIME IT IS OPENED. DATE MARK THE GRAVY WHEN PUT INTO THE COOLER TO COOL. DATE MARK THE COMMERCIALLY MADE COLE SLAW IF/WHEN TAKEN OUT OF ORIGINAL MANUFACTURER CONTAINER. CORRECTED BY DATE MARKING THOSE ITEMS. REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Walk-in cooler
    Problems:
    Without date of consumption marking, Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above., Provide proper date marks as stated above.
    Comment:
    DATE MARK THE FETA CHEESE, SLICED TURKEY HAM AT THE TIME IT IS OPENED. DATE MARK THE GRAVY WHEN PUT INTO THE COOLER TO COOL. DATE MARK THE COMMERCIALLY MADE COLE SLAW IF/WHEN TAKEN OUT OF ORIGINAL MANUFACTURER CONTAINER. CORRECTED BY DATE MARKING THOSE ITEMS. REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM.
    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
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    Under Hand wash sink(s)
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    ONIONS STORED UNDER EDGE OF HAND SINK. CORRECTED BY MOVING TO A SHELF AWAY FROM THE SINK.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    Under Hand wash sink(s)
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    ONIONS STORED UNDER EDGE OF HAND SINK. CORRECTED BY MOVING TO A SHELF AWAY FROM THE SINK.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    Under Hand wash sink(s)
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    ONIONS STORED UNDER EDGE OF HAND SINK. CORRECTED BY MOVING TO A SHELF AWAY FROM THE SINK.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    Under Hand wash sink(s)
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    ONIONS STORED UNDER EDGE OF HAND SINK. CORRECTED BY MOVING TO A SHELF AWAY FROM THE SINK.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Single-Service and Single-Use
    Items:
    Single-service/single-use items
    Locations:
    storage shelves
    Problems:
    Reused
    Corrections:
    Do not reuse single-service/single-use items.
    Comment:
    ROASTING PANS WERE WASHED AND STORED TO BE RE-USED: DO NOT RE-USE. DISCARD AFTER ONE USE. THOSE PANS ARE NOT DURABLE OR EASILY CLEANABLE, AND MAY HARBOR PATHOGENS FROM OLD FOOD RESIDUE. DISPOSE OF THE PANS IMMEDIATELY AFTER ONE USE.
    General violation description:
    4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
  • Single-Service and Single-Use
    Items:
    Single-service/single-use items
    Locations:
    storage shelves
    Problems:
    Reused
    Corrections:
    Do not reuse single-service/single-use items.
    Comment:
    ROASTING PANS WERE WASHED AND STORED TO BE RE-USED: DO NOT RE-USE. DISCARD AFTER ONE USE. THOSE PANS ARE NOT DURABLE OR EASILY CLEANABLE, AND MAY HARBOR PATHOGENS FROM OLD FOOD RESIDUE. DISPOSE OF THE PANS IMMEDIATELY AFTER ONE USE.
    General violation description:
    4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
  • Single-Service and Single-Use
    Items:
    Single-service/single-use items
    Locations:
    storage shelves
    Problems:
    Reused
    Corrections:
    Do not reuse single-service/single-use items.
    Comment:
    ROASTING PANS WERE WASHED AND STORED TO BE RE-USED: DO NOT RE-USE. DISCARD AFTER ONE USE. THOSE PANS ARE NOT DURABLE OR EASILY CLEANABLE, AND MAY HARBOR PATHOGENS FROM OLD FOOD RESIDUE. DISPOSE OF THE PANS IMMEDIATELY AFTER ONE USE.
    General violation description:
    4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
  • Single-Service and Single-Use
    Items:
    Single-service/single-use items
    Locations:
    storage shelves
    Problems:
    Reused
    Corrections:
    Do not reuse single-service/single-use items.
    Comment:
    ROASTING PANS WERE WASHED AND STORED TO BE RE-USED: DO NOT RE-USE. DISCARD AFTER ONE USE. THOSE PANS ARE NOT DURABLE OR EASILY CLEANABLE, AND MAY HARBOR PATHOGENS FROM OLD FOOD RESIDUE. DISPOSE OF THE PANS IMMEDIATELY AFTER ONE USE.
    General violation description:
    4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
 02/12/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY HOLDING AT 41F. 38F OBSERVED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY HOLDING AT 41F. 38F OBSERVED.
    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)
 09/23/2013Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    NOT CORRECTED: WALK IN COOLER - GRAVY, EGGS, FETA CHEESE, HOT DOGS AT 43F-45F. CORRECT WITHIN 2 DAYS TO HOLD AT OR BELOW 41F. COMPLETE RISK CONTROL PLAN.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    NOT CORRECTED: WALK IN COOLER - GRAVY, EGGS, FETA CHEESE, HOT DOGS AT 43F-45F. CORRECT WITHIN 2 DAYS TO HOLD AT OR BELOW 41F. COMPLETE RISK CONTROL PLAN.,
    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)
 08/27/2013Follow-up
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE DISCLOSURE ASTERISKS AT THE FOOD OFFERED UNDER-COOKED TO COMPLETE THE CONSUMER ADVISORIES IN THE MENUS, AS DISCUSSED WITHIN 90 DAYS, TO BE CONFIRMED AT THE NEXT ROUTINE 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: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE DISCLOSURE ASTERISKS AT THE FOOD OFFERED UNDER-COOKED TO COMPLETE THE CONSUMER ADVISORIES IN THE MENUS, AS DISCUSSED WITHIN 90 DAYS, TO BE CONFIRMED AT THE NEXT ROUTINE 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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Walk-in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IN THE WALK IN COOLER: FETA CHEESE AT 44 AND 46F, HAM, GRAVY, CHILI AT 44F. ALSO IN COOLER UNOPENED SLAW AND MILK. HOLD AT OR BELOW 41F. CORRECTED WITHIN 1 DAY. NOTE: COOKED FOOD IS COOLED IN THIS COOLER: PLEASE PROVIDE AIR TEMP OF 38F OR LOWER TO ENSURE RAPID COOLING., ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Locations:
    steam table
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store above 135 degrees F.
    Comment:
    SMALL CONTAINER OF SOUP WAS AT 110F. THE CONTAINER WAS NOT IN THE STEAM TABLE (STACKED ON ANOTHER CONTAINER ABOVE THE HOT WELL). HOLD AT OR ABOVE 135F. ENSURE THAT THE CONTAINER IS FULLY IN THE STEAM TABLE., CORRECTED BY REHEATING TO 165F AND HOLDING IN THE STEAM TABLE.
    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:
    Walk-in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IN THE WALK IN COOLER: FETA CHEESE AT 44 AND 46F, HAM, GRAVY, CHILI AT 44F. ALSO IN COOLER UNOPENED SLAW AND MILK. HOLD AT OR BELOW 41F. CORRECTED WITHIN 1 DAY. NOTE: COOKED FOOD IS COOLED IN THIS COOLER: PLEASE PROVIDE AIR TEMP OF 38F OR LOWER TO ENSURE RAPID COOLING., ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Locations:
    steam table
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store above 135 degrees F.
    Comment:
    SMALL CONTAINER OF SOUP WAS AT 110F. THE CONTAINER WAS NOT IN THE STEAM TABLE (STACKED ON ANOTHER CONTAINER ABOVE THE HOT WELL). HOLD AT OR ABOVE 135F. ENSURE THAT THE CONTAINER IS FULLY IN THE STEAM TABLE., CORRECTED BY REHEATING TO 165F AND HOLDING IN THE STEAM TABLE.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    Walk-in cooler
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OPENED FETA CHEESE AND HAM WITHOUT DATE MARKING., CORRECTED BY DATE MARKING THAT FOOD.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    Walk-in cooler
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OPENED FETA CHEESE AND HAM WITHOUT DATE MARKING., CORRECTED BY DATE MARKING THAT FOOD.
    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
 08/21/2013Routine
  • Critical: Raw Animal Foods
    Comment:
    CORRECTED BY REMOVING DISCLOSURE FROM CHILD MENU HAMBURGER AND NO LONGER OFFERED UNDER COOKED.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
  • Critical: Using a Handwashing Sink
    Comment:
    CORRECTED BY KEEPING SINK ACCESSIBLE FOR HAND CLEANING.
    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)
  • Light Bulbs, Protective Shield
    Comment:
    CORRECTED BY PROVIDING COVER ON BULB.
    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
 02/27/2013Follow-up
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Locations:
    walk-in cooler(s)
    Problems:
    Improperly In large container
    Corrections:
    Utilize long, shallow pans.
    Comment:
    SAUSAGES COOLED IN A THICK PORTION (96F IN THE CENTER OF THE FOOD AND 72F AT THE EDGE) IN A NON-SHALLOW PAN. CORRECTED BY SPREADING OUT IN A HOTEL PAN.
    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: Raw Animal Foods
    Items:
    Cooking of raw animal food(s)
    Problems:
    Not cooked to 155 degrees F for 15 seconds or equivalent
    Corrections:
    Cook to proper temperature.
    Comment:
    HAMBURGERS ON THE CHILD MENUS OFFERED UNDER-COOKED. REMOVE THE MENU ADVISORY DISCLOSURE ASTERISK FROM THE CHILD PORTION OF THE MENU. DO NOT OFFER OR SERVE UNDER-COOKED HAMBURGER FROM THAT PART OF THE MENU. CORRECT WITHIN 2 WEEKS.,
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    kitchen
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    KNIFE RACK IN THE HAND SINK. KEEP ACCESSIBLE FOR HAND CLEANING ONLY.,
    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)
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    storage area
    Problems:
    Improperly stored To prevent contamination of food or food related items
    Corrections:
    Store in manner that does not contaminate items
    Comment:
    A CUP WITHOUT A HANDLE IS FOR A FOOD SCOOP IN THE BISCUIT FLOUR. PROVIDE A SCOOP WITH TO MINIMIZE HAND CONTAMINATION RISK.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    walk-in cooler(s)
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    COVER THE LIGHT IN THE 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
 02/01/2013Routine
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    ADJUST REAR DOOR SWEEP TO PROVIDE TIGHT FIT.
    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
 08/10/2012Routine
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DISH MACHINE WAS NOT SANITIZING., THIS WAS CORRECTED BY ADJUSTING SANITIZER LEVEL.
    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
 01/18/2012Routine Inspection
No violation noted during this evaluation. 07/19/2011Routine Inspection
  • Critical: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Beyond consume by date
    Corrections:
    Dispose of food item.
    Comment:
    RTE PHF SHALL BE DISCARDED IF IT EXCEEDS TIME DATE ON CONTAINER. TWO ONE GALLON CONTAINERS WERE OUT DATED (1-3-11). THESE GALLON CONTAINERS WERE DISCARDED IMMEDIATELY UPON NOTIFICATION. CORRECTED. PLEASE OBSERVE THE FIRST IN FIRST OUT METHOD., ITEM WAS 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
 01/05/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    one tray of eggs were kept out and the time they were taken out of the cooler were marked. The written procedure is available. 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: Preventing Contamination from
    Comment:
    Gloves are available and the cook is wearing them. Violation had been 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: System Maintained in Good Repa
    Comment:
    Hot and cold water is available at the hand wash station and 3 compartment sink. The drain pipe is reconnected and the air gap was provided. Violation had been corrected.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Hair Restraint Effectiveness
    Comment:
    The cook is wearing the hair restraint.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
 08/26/2010Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Grill line POTENTIALLY HAZARDOUS FOODS (PHF)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    6 TRAYS OF EGGS OUT AT TIME OF INSPECTION, 4 TRAYS WERE PLACED BACK IN THE COOLER AT TIME OF INSPECTION. DO NOT PLACE LARGE AMOUNTS OF EGGS OUT AT ROOM TEMPERATURE. THIS IS A REPEATED VIOLATION, AN OFFICE CONSULTATION MAY BE SCHEDULED. THE EGGS WERE 53F, A RISK CONTROL PLAN WAS GIVEN DURING THE LAST INSPECTION.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Cookline
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    NO GLOVES WERE AVAILABLE AT THE BEGINNING OF INSPECTION, AND COOK WAS UNAWARE OR REQUIREMENTS OF GLOVE USE, AND STATED THAT SHE DID NOT USE GLOVES. GLOVES WERE BROUGHT FROM NEXT DOOR AT TIME OF INSPECTION, BUT ALL FOOD EMPLOYEES MUST PRACTICE PROPER GLOVE USE, AND BECOME EDUCATED ON CURRENT FOOD PREPARER REQUIREMENTS. ,
    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: System Maintained in Good Repa
    Items:
    Plumbing system water line(s)
    Locations:
    3-compartment sink(s)
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    HANDWASH SINK AND THREE COMPARTMENT SINK IN THE PREP ROOM HAD NO HOT OR COLD RUNNING WATER, CORRECT IMMEDIATELY. RECONNECT DRAIN PIPE UNDER THREE COMPARTMENT SINK. CORRECT WITHIN 10 DAYS.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Locations:
    Cookline
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    COOK MUST WEAR HAIR RESTRAINTS THAT COVER HAIR, HATS OR HAIR NETS AT ALL TIMES. ,
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
 07/22/2010Routine Inspection
  • Critical: Consumption of Raw Animal Food
    Comment:
    asterisks placed on breakfast items, thereby completing consumer advisory
    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 Contact Surfaces and Uten
    Comment:
    boards now have smooth surfaces, they were flipped over
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hot and cold holding
    Comment:
    smaller portions being held at front coolers, excess is charted on time control rcp approved
    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)
 01/06/2010Follow-up
  • Critical: Consumption of Raw Animal Food
    Items:
    Menu advisories
    Locations:
    MENU(S) Consumer Advisory
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    BACK PAGE OF MENU WHERE BREAKFASTS ARE LISTED HAVE NO DISCLOSURE OR REMINDER, OTHER TWO PAGES HAVE REMINDERS BUT NO DISCLOSURES PLEASE ADD WRITTEN PORTIONS NECESSARY TO MENUS TO COMPLETE ADVISORIES, OR INSTRUCT STAFF TO BE PREPARED TO BRIEFLY EXPLAIN TO ALL PATRONS AT ALL TIMES IF REQUESTED,
    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 Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Locations:
    kitchen ACRYLIC CUTTING BOARD(S)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    TWO BOARDS DEEPLY SCRATCHED PLEASE SAND OR PLANE DOWN SMOOTH OR REPLACE,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Grill line POTENTIALLY HAZARDOUS FOODS (PHF)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    WORKING SUPPLIES OF (RAW) BACON, SAUSAGE, AND SHELL EGGS TESTED 53 F LEFT PIC WITH BLANK RISK CONTROL PLAN (RCP), AND COPY OF 3-501.19 PLEASE FILL OUT RCP THOROUGHLY AND IMPLEMENT COMPLIANCE FOR FOLLOW-UP TODAY, PIC PUT ALL THREE PHF'S BACK INTO WALK IN COOLER KEEP IN MIND THAT ENTIRE EXPOSURE TIME OF FOUR HOURS MUST DEDUCT FROM TIME ABOVE 41 F TODAY AND TIME IT TAKES RIGHT NOW TO COOL BACK DOWN BELOW 41 F, SO THAT TOMORROW, IF BROUGHT OUT MUST BE USED AND EATEN OR DISCARDED AT THE TIME OF THE SUM,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 12/17/2009Routine Inspection

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