- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment cobra head holders
- Locations:
- bar(s) cobra head guns
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Slime and residue on pop gun nozzles and guns. Clean and sanitize these food contact surfaces. , Pop gun caps and holders cleaned and sanitized during routine inspection. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
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06/12/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- A CONTAINER OF CAESAR DRESSING IS MARKED WITH THE DATE OF PREPARATION: 12/14/14. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation
- Comment:
- THE TOXIC CHEMICAL ITEMS HAVE BEEN REMOVED FROM THE CORNER OF THE KITCHEN WHERE THE FOOD ITEMS ARE. VIOLATION CORRECTED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
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12/19/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Locations:
- at the Dish machine
- Comment:
- THE FINAL RINSE DID NOT PROVIDE ADEQUATE SANITIZER RINSE, BUT AFTER RUNNING IT A FEW CYCLES, ADEQUATE CHLORINE RINSE WAS DETECTED. ITEM CORRECTED AT TIME OF INSPECTION.
- 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: Ready-to-Eat, Potentially Haza
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE WALK-IN COOLER, CONTAINERS OF SALAD DRESSINGS AND PARTIALLY FULL CONTAINERS OF MILK ARE IN NEED OF DATE MARKING. A RE-VISIT WILL OCCUR IN ABOUT 10 DAYS TO CHECK THIS. (COMMERCIAL SALAD DRESSINGS NEED NOT BE DATE MARKED, BUT ONLY IF NO EXTRA INGREDIENTS ARE ADDED TO THEM.),
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation
- Comment:
- IN THE CORNER OF THE KITCHEN, A CONTAINER OF BUTANE AND OTHER CHEMICAL ITEMS WERE STORED NEAR A JAR OF PEANUT BUTTER ETC. SEPARATE THE TOXIC ITEMS FROM THE FOOD ITEMS. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO VERIFY CORRECTION.,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Food Storage
- Locations:
- in the walk-in freezer
- Comment:
- IN THE WALK-IN FREEZER, METAL TRAYS OF MEAT AND BOXES OF FOOD WERE ON FLOOR. STORE ALL ITEMS UP OFF OF FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Handwashing Signage
- Locations:
- in the employee restroom
- Comment:
- POST HAND WASH SIGNAGE AT REST ROOM SINKS USED BY EMPLOYEES.
- 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.
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12/09/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s) ice machine(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Moldy floor drain behind the ice machine (room next to bar). Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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06/26/2014 | Routine |
| No violation noted during this evaluation. | 12/16/2013 | Routine |
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Locations:
- ventilation system
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Table top commercial fryer is not under ventilation hood. Do NOT use this equipment unless it is under ventilation 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
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07/01/2013 | Routine |
| No violation noted during this evaluation. | 12/05/2012 | Routine |
| No violation noted during this evaluation. | 06/29/2012 | Routine Inspection |
| No violation noted during this evaluation. | 12/14/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/01/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/24/2010 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MAKER HAS BEEN CLEANED TO GAIN FULL COMPLIANCE, PLEASE FAX RCP TO WCHD TO M MYERS OR T MATLOCK AT 734-727-7165
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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05/10/2010 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY THEN REFILL LEFT PIC WITH RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- kitchen screen door
- Problems:
- Not provided with
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OUTSIDE DOOR FROM KITCHEN HELD OPEN WITH BUNGEE CORD AND NO SCREEN DOOR IN PLACE PLEASE KEEP CLOSED EXCEPT FOR DELIVERIES AND NORMAL ENTRIES AND EXITS OR INSTALL A TIGHT FITTING SCREEN DOOR TO HELP PREVENT PEST ENTRY INTO KITCHEN
- 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
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04/29/2010 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED PINEAPPLES BEING PREPARED WITH BARE HANDS BY PERSONNEL PLEASE ALWAYS WEAR GLOVE(S) WHEN WORKING WITH READY TO EAT FOOD(S) OR PROVIDE ANOTHER SUITABLE MEANS TO PREVENT BARE HAND CONTACT RISK CONTROL PLAN SUBMITTED, APPROVED , SEE PREVIOUS COMMENT
- 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
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10/23/2009 | Routine Inspection |
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