- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good condition. Observed the walk in freezer has a build up of ice. Defrost and maintain equipment in good condition.
- 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.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- There must be sufficient lighting where food is stored and prepared for employee safety. Observed a light bulb over the grill line burned out. Replace bulb to provide sufficient lighting.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light bulbs must be shielded where food is exposed to prevent contamination from shatter. Observed a light shield missing on the front line. Replace and install light shielding to protect food.
- 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
|
05/04/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- Corrected: Observed two clear plastic lines coming from the ice machines that were trimmed down and now have a sufficient air gap. Observed a PVC pipe that was connected to the ice machine on the right hand side that now had a air gap of approximately 2 inches. Observed two copper pipes that were now elevated approximately 2 inches above the drain bowl at the patio bar.
- 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: Controlling Pests
- Comment:
- Corrected: PIC indicated that the food establishment and ECOLAB (pest control) have developed a more aggressive plan to combat fruit flies and ECOLAB is now coming for pest control on a more frequent basis. No fruit flies were observed during the follow-up inspection.
- 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: Equipment, Food-Contact Surfac
- Comment:
- Corrected: The PIC indicated that the crushed ice machine was washed-rinsed-sanitized in place and the crushed ice was discarded. Observed no mildew at the circular portion of the crushed ice machine.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected: PIC indicated that their cooler maintenance company has come out and adjusted the cooler settings at the salad station and saut�. Observed Caesar dressing at 40 F, humus at 39 F, blue cheese dressing at 40 F, honey mustard dressing at 41 F, and ranch dressing at 38 F, cut lettuce at 41 F, romaine lettuce at 41 F, salsa at 38 F, and diced tomatoes at 39 F at the salad station. Observed salsa at 38 F and coleslaw at 39 F at the saut� station.
- 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: Responsibility of Permit Holde
- Comment:
- Corrected: PIC posted the poster on symptoms of foodborne illness and the Big 5. Since inspection, shift meetings have focused on the importance knowing where the poster is located, the symptoms of foodborne illness, and the Big 5.
- 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: Time as a Public Health Contro
- Comment:
- Corrected: Written procedures on using time as public health control for sliced tomato's are available in the recipe book located at the salad station.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: When to Wash
- Comment:
- Corrected: PIC has stressed and retrained all employees on when to wash their hands. PIC indicated that hand washing proper hand washing is now talked about at all shift meetings. Observed employee change their gloves, wash their hands, and put a new pair of gloves on.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Critical: Backflow Prevention
- Comment:
- Corrected: Observed two clear plastic lines coming from the ice machines that were trimmed down and now have a sufficient air gap. Observed a PVC pipe that was connected to the ice machine on the right hand side that now had a air gap of approximately 2 inches. Observed two copper pipes that were now elevated approximately 2 inches above the drain bowl at the patio bar.
- 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: Controlling Pests
- Comment:
- Corrected: PIC indicated that the food establishment and ECOLAB (pest control) have developed a more aggressive plan to combat fruit flies and ECOLAB is now coming for pest control on a more frequent basis. No fruit flies were observed during the follow-up inspection.
- 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: Equipment, Food-Contact Surfac
- Comment:
- Corrected: The PIC indicated that the crushed ice machine was washed-rinsed-sanitized in place and the crushed ice was discarded. Observed no mildew at the circular portion of the crushed ice machine.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected: PIC indicated that their cooler maintenance company has come out and adjusted the cooler settings at the salad station and saut�. Observed Caesar dressing at 40 F, humus at 39 F, blue cheese dressing at 40 F, honey mustard dressing at 41 F, and ranch dressing at 38 F, cut lettuce at 41 F, romaine lettuce at 41 F, salsa at 38 F, and diced tomatoes at 39 F at the salad station. Observed salsa at 38 F and coleslaw at 39 F at the saut� station.
- 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: Responsibility of Permit Holde
- Comment:
- Corrected: PIC posted the poster on symptoms of foodborne illness and the Big 5. Since inspection, shift meetings have focused on the importance knowing where the poster is located, the symptoms of foodborne illness, and the Big 5.
- 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: Time as a Public Health Contro
- Comment:
- Corrected: Written procedures on using time as public health control for sliced tomato's are available in the recipe book located at the salad station.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: When to Wash
- Comment:
- Corrected: PIC has stressed and retrained all employees on when to wash their hands. PIC indicated that hand washing proper hand washing is now talked about at all shift meetings. Observed employee change their gloves, wash their hands, and put a new pair of gloves on.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
11/21/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A direct connection may not exist between the sewage system and a drain originating from equipment in which food is placed. Observed two clear plastic lines coming from the ice machines that were in the drain bowl. Observed a PVC pipe that was connected to the ice machine on the right hand side that was inside of the drain bowl. Observed two copper pipes that were directly inside the drain bowl at the patio bar. An direct connection may not exist. Create an air gap of at least 1.5 times the width of each pipe. ,
- 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: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- The premises shall be maintained free of insects, rodents, and other pests. The presences of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control and eliminating harborage conditions. Observed fruit flies in the dishwashing station, dry storage, and cook line. Observed standing water in the soup and sandwich prep area and at the indoor bar area. Eliminate all fruit flies and eliminate the sanding water. ,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Equipment food-contact surfaces shall be clean to sight and touch. Observed a brown/black colored mildew on the circular portion of the crushed ice machine. Wash-rinse-sanitize the entire ice-machine and discard the ice due to potential contamination. ,
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed 6 dented cans of garbanzo beans and 2 dented cans of black beans. Discard all dented or damaged cans. , Corrected: PIC placed the dented cans in the food establishments damaged goods container.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by arranging each type of food so that cross contamination with another is prevented. Observed raw rib-eye and marinated raw rib-eye that was stored above raw mahi, salmon, and tilapia in the walk in cooler. Store raw fish above raw rib eye because raw fish has a minimum internal cooking temperature of 145 F and raw beef has a minimum internal cooking temperature of 155 F. , Corrected: PIC placed the marinated rib eye and rib eye below the fish.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food shall be maintained at 41 F or less. Observe Caesar dressing at 50 F, humus at 54 F, blue cheese dressing at 50 F, honey mustard dressing at 50 F, and ranch dressing at 50 F, cut lettuce at 44 F, romaine lettuce at 44 F, salsa at 49 F, and diced tomatoes at 47 F at the salad station. Observed salsa at 50 F and coleslaw at 50 F at the salute station. Keep all potentially hazardous cold foods at 41 F or less. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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 permit holder shall require food employees to report symptoms of food borne illness of the Big 5 (Norovirus, Hepatitis A, Shigella, E. coli, and Salmonella). PIC did not recall the Big 5 and did not have an employee health policy. Create an employee health policy and post references to the Big 5 and their Symptoms,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- Written procedures shall be prepared in advance maintained in the food establishment and made available to the regulatory authority upon request. Observed sliced tomatoes at the salad station that time was being used as a public health control but written procedures were not available. When using time as a public health control written procedures must be prepared and available. ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands immediately before engaging in food preparation, during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, and before donning new gloves. Observed employee who was making Cuban sandwiches, changed their gloves to put new gloves on but did not wash their hands before donning new gloves. Observed cooks at the grill station handling raw hamburger with gloves on. The cook changed to a new pair of gloves, but did not wash their hands before donning new gloves. Hands should be washed before putting gloves on and before putting a new pair of gloves on, and before putting a new pair of gloves on to avoid cross contamination.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A direct connection may not exist between the sewage system and a drain originating from equipment in which food is placed. Observed two clear plastic lines coming from the ice machines that were in the drain bowl. Observed a PVC pipe that was connected to the ice machine on the right hand side that was inside of the drain bowl. Observed two copper pipes that were directly inside the drain bowl at the patio bar. An direct connection may not exist. Create an air gap of at least 1.5 times the width of each pipe. ,
- 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: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- The premises shall be maintained free of insects, rodents, and other pests. The presences of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control and eliminating harborage conditions. Observed fruit flies in the dishwashing station, dry storage, and cook line. Observed standing water in the soup and sandwich prep area and at the indoor bar area. Eliminate all fruit flies and eliminate the sanding water. ,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Equipment food-contact surfaces shall be clean to sight and touch. Observed a brown/black colored mildew on the circular portion of the crushed ice machine. Wash-rinse-sanitize the entire ice-machine and discard the ice due to potential contamination. ,
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed 6 dented cans of garbanzo beans and 2 dented cans of black beans. Discard all dented or damaged cans. , Corrected: PIC placed the dented cans in the food establishments damaged goods container.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by arranging each type of food so that cross contamination with another is prevented. Observed raw rib-eye and marinated raw rib-eye that was stored above raw mahi, salmon, and tilapia in the walk in cooler. Store raw fish above raw rib eye because raw fish has a minimum internal cooking temperature of 145 F and raw beef has a minimum internal cooking temperature of 155 F. , Corrected: PIC placed the marinated rib eye and rib eye below the fish.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food shall be maintained at 41 F or less. Observe Caesar dressing at 50 F, humus at 54 F, blue cheese dressing at 50 F, honey mustard dressing at 50 F, and ranch dressing at 50 F, cut lettuce at 44 F, romaine lettuce at 44 F, salsa at 49 F, and diced tomatoes at 47 F at the salad station. Observed salsa at 50 F and coleslaw at 50 F at the salute station. Keep all potentially hazardous cold foods at 41 F or less. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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 permit holder shall require food employees to report symptoms of food borne illness of the Big 5 (Norovirus, Hepatitis A, Shigella, E. coli, and Salmonella). PIC did not recall the Big 5 and did not have an employee health policy. Create an employee health policy and post references to the Big 5 and their Symptoms,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- Written procedures shall be prepared in advance maintained in the food establishment and made available to the regulatory authority upon request. Observed sliced tomatoes at the salad station that time was being used as a public health control but written procedures were not available. When using time as a public health control written procedures must be prepared and available. ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands immediately before engaging in food preparation, during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, and before donning new gloves. Observed employee who was making Cuban sandwiches, changed their gloves to put new gloves on but did not wash their hands before donning new gloves. Observed cooks at the grill station handling raw hamburger with gloves on. The cook changed to a new pair of gloves, but did not wash their hands before donning new gloves. Hands should be washed before putting gloves on and before putting a new pair of gloves on, and before putting a new pair of gloves on to avoid cross contamination.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
11/19/2014 | Routine |
| No violation noted during this evaluation. | 06/11/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed a foil plate wrapped around the drain line for the dishmachine. Back siphonage must be prevented. Remove the foil plate to provide an air gap and repair drain line so it does not leak on the floor.
- 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).
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies at onion bin in the dry storage room. 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed wet floors in the walk-in cooler and at the bar. Clean and dry these floors to prevent mold build-up.
- 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 right paper towel dispenser in the men's room. Repair or replace the dispenser so paper towels are provided.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed drain lines in dry storage room and at bar leaking water on floor because drain lines are not centered over the floor drains. Repair or relace the drain lines so they drain properly.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed a foil plate wrapped around the drain line for the dishmachine. Back siphonage must be prevented. Remove the foil plate to provide an air gap and repair drain line so it does not leak on the floor.
- 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).
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies at onion bin in the dry storage room. 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed wet floors in the walk-in cooler and at the bar. Clean and dry these floors to prevent mold build-up.
- 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 right paper towel dispenser in the men's room. Repair or replace the dispenser so paper towels are provided.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed drain lines in dry storage room and at bar leaking water on floor because drain lines are not centered over the floor drains. Repair or relace the drain lines so they drain properly.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/27/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed on speed racks a build up of food residue and in the walk in freezer on the condenser ice is starting to build up. Correct by cleaning often enough to prevent the build up of food particles on the speed racks and ice on the condenser. Correct as soon as possible.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/26/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing paper towels for the dishroom handsink. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
05/21/2013 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- OPERATOR IS SANITIZING ENTIRELY BY CHEMICL UNTIL THE NEW DISHWASHER ARRIVES
- 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
|
02/01/2013 | Follow-up |
- Critical: Hot Water and Chemical
- Comment:
- PERATOR HAS TEMPORARILY CONVERTED MACHINE TO CHLORINE CHEMICAL SANITIZATION AND IT IS DISPENSING AT 50-100PPM AS REQUIRED FOR CHEMICAL SANITIZTION, ,
- 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
|
11/29/2012 | Follow-up |
- Critical: Hot Water and Chemical
- Comment:
- OPERATOR HAS CONVERTED DISHWASHER TO CHEMICAL SANITIZATION UNTIL PARTS FOR THE DISHWASHER ARE INSTALLED TOMORROW .,
- 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
|
11/27/2012 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- SANITATION RINSE DID NOT ACHIEV RE THE MINUMUM 180F REQUIRED AND TEST STRIP DID NOT MELT AFTER 2 CONSECUTIVE RUNS....REPAIR MACHINE TO PROPERLY SANITIXZE WITH HEAT. OPERATOR IS SETTING UP TO CHEMICALLY SANITIZE AND HAS CALLED SERVICER TO CORRECT THE PROBLEM. ENSURE ALL EARLIER UTENSILS AND EQUIPMENT HAVE BEEN SANITZE PRIOPER BEFORE USING., , ,
- 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
|
11/20/2012 | Routine |
| No violation noted during this evaluation. | 05/25/2012 | Routine Inspection |
- Food storage
- 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
|
10/31/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- ALL EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESESES
- 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.
|
05/24/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- EMPLOYEE OBSERVED OPENING LID ON PLASTIC CUP TO GET A DRINK........USE LIDDED CUPS WITH STRAWS FOR DRINKS AT FOOD PREP......CORRECTED Y DISCARDING DRINK.
- 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: 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:
- DISHWASHER WAS NOT PROPERLY SANITIZING EQUIPMENT AS DETERMINED BY THERMOLABEL NOT MELTING....BOOSTER WAS OFF AT FIRST AND WASH WATER WAS AT 145F .......SERVICE COMPANY CORRECTED AT VISIT BY BRINGING WASH WATER HOLDING TO ABOVE 160F AND NOTING THAT THE WASH WATER HOLDING TANK MUST BE ON ALL THE TIME. \ AFTER THE CORRECTIONS....THERMOLABEL PAAED THE TEST ONE TIME THROUGH AS REQUIRED.,
- 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 Person in Ch
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT SYMPTOMS OF DIARRHEA/VOMITING TO THE PERSON IN CHARGE ON THEIR DAY OFF AND ON A REGULAR SCHEDULED WORK DAY........SOME EMPLOYEES WERE NOT KNOWLEDGEABLE IN THE ABOVE . SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON @ 734-727-7165 PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- PROVIDE BARRIERS AT BAR HANDWASH SINK TO PROTECT THE CLEAN GLASSWARE FROM SPLASH OR CONTAMINATION OR MOVE CLEAN GLASSWARE ON BOTH SIDE OF THE SINK TO A DIFFERENT LOCATION.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
04/26/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- CORRECTION MADE: THE FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HER. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. CONCLUDING WITH THE PROCEDURES TO REMOVE THE RESTRICTIONS. NOTIFYING THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING
- General violation description:
- 2-201.11 - REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Correction Made: Observed needed hand-wash signs posted at each hand-wash basin.
- 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.
|
10/28/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CORRECTED. PERSON IN CHARGE HAD ITEMS DISCARDED AND COOLERS WILL BE MONITORED AND POTENTIALLY HAZARDOUS FOODS HELD AT OR BELOW 41F. RISK CONTROL PLAN RECEIVED. , PANTRY TOP WELL HAD DICED TOMATOES 48F, SALSA 48F, GRILLED CORN 53F, SLICED TOMATOES 47F. FURTHER DOWN REACH-IN HAD COOKED CHICKEN 47F AND LOBSTER QUESADILLA'S 48F. HOLD POTENTIALLY HAZARDOUS FOODS COLD AT OR BELOW 41F. REPEAT FROM LAST ROUTINE - SUBMIT 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)
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- ONE OF THE HANDSINKS ON FRONT LINE HAS LEAK FOR HOT WATER AND WAS TURNED OFF. REPAIR LEAK AND PROVIDE HOT WATER AT ALL TIMES.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/27/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- Observed adequate air gaps between both the main bar and outdoor bar ice bin drain lines and flood rims.
- 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).
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- 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:
- COMPLIANT 3-501.16 Observed P.H.foods stored at 41*F 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)
|
10/26/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Bahama Breeze 3019, 19600 Haggerty Road, Livonia, MI 48152 »