- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED BY PROVIDING BACKFLOW PREVENTERS ON THE POP/ICE MACHINES, THE SHAKE MACHINE AND THE COFFEE MACHINE.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING AND SANITIZING ALL EQUIPMENT.
- 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
- Cleaning, Frequency and Restri
- Comment:
- CORRECTED BY CLEANING THE FACILITY OF CONSTRUCTION AND OTHER DEBRIS.
- 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.
- Floors, Walls, and Ceilings
- Comment:
- CORRECTED BY INSTALLING SMOOTH AND EASILIY CLEANABLE CEILING TILES IN THE RESTROOMS.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Handwashing Signage
- Comment:
- CORRECTED BY POSTING EMPLOYEE HANDWASH SIGNS AT ALL HANDWASH SINKS INCLUDING THE RESTROOMS.
- 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.
|
06/19/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Utensil(s) and equipment
- Problems:
- Not cleaned every 24 hours when stored at 41 degrees f or less
- Corrections:
- Clean as specified above.
- Comment:
- TONGS OBSERVED SOILED AT THE DESSERT/TURN OVER AREA. ALL UTENSILS SHALL BE IN CLEAN CONDITION. REPLACE TONGS IMMEDIATELY., CORRECTED-TONGS REPLACED WITH CLEAN TONGS TODAY.
- 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
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk-in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- in the reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE DELFIELD REACH IN FREEZER INTERIOR HAS FOOD DEBRIS BUILD UP ON BOTTOM INTERIOR SHELF. ALL EQUIPMENT INTERIORS SHALL BE CLEAN. CLEAN DELFIELD REACH IN FREEZER DAILY AND IMMEDIATELY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- drive-thru window
- Problems:
- Stored soiled
- Corrections:
- Keep clean.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
08/06/2014 | Routine |
| No violation noted during this evaluation. | 08/12/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- LUNCH MEAT AT 52F IN TOP OF SMALL LUNCH MEAT COOLER. THE MEAT WAS STACKED TO HIGH IN PAPER TRAYS. THE MEAT BELOW THAT BATCH WAS 41F. CORRECTED BY TAKING TO WALK IN FREEZER TO RAPID COOL AND WILL USE LESS. LOWER BATCHES IN THE COOLER. THE WALK IN COOLER HAD LUNCH MEAT AT 43-44F. CORRECTED: THE COOLER WAS TURNED TO A COLDER SETTING, AND BEGAN COOLING IMMEDIATELY, AND WAS AT 41F AMBIENT AIR TEMP BY END OF THE 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)
|
08/16/2012 | Routine |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY CUTTING PIPE TO FORM AN AIR GAP.
- 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, Air Gap
- Comment:
- CORRECTED BY PROVIDING AN AIR GAP ON THE SPRAY NOZZLE.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
09/28/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- beverage station
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- THE LOBBY ICE BIN DRAIN HOSE IS IN THE FLOOR DRAIN SURROUNDED BY SPRAY FOAM, WITH NO VISIBLE AIR GAP. PROVIDE AN AIR GAP ON THE LOBBY ICE BIN AS DISCUSSED (2 TIMES THE HOSE DIAMETER). IF THE AIR GAP IS BELOW THE STATION FLOOR, PROVIDE AN INSPECTION PLATE.,
- 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, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- 3-compartment sink(s) spray nozzle
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE IS BELOW THE RIM OF THE SINK. PROVIDE AN AIR GAP OF AT LEAST 1 INCH.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
08/30/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- ENSURE ALL EMPLOYEES EAT IN DESIGNATED BREAK AREA PROVIDED OR OUT OF THE FOOD ESTABLISHMENT WORK AREA......REVIEW RULES FOR EATING/BREAKS, ETC WITH EMPLOYEES.....EMPLOYEE OBSERVED EATING A BANANA DURING THE INSPECTION INSIDE THE FOOD ESTABLISHMENT WORK AREA.
- 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
|
05/11/2010 | Routine Inspection |
| No violation noted during this evaluation. | 12/21/2009 | Follow-up |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- DISCARD FOOD IN REACH IN COOLER WITH WATER ACCUMULATING/CONTAMINATION ON THE TRAY...REPAIR COOLER UNIT AND DO NOT USE TO STORE FOOD INSIDE UNTIL REPAIRED.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES AT 50F AT REACH IN COOLER TOP....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN...@734-727-7165.
- 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)
|
11/24/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE.....ACCUMULATED RESIDUE ON METAL OVERHANG IN ICE BIN STORAGE.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING FLOOR TILES WHERE NEEDED IN UTILITY/SLOP SINK TILE FLOOR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/29/2009 | Routine Inspection |
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