- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- LIGHT IS NOT WORKING IN THE UTILITY ROOM. REPLACE FIXTURE BY NEXT INSPECTION IF CHANGING THE BULB DID NOT WORK. RECHECK NEXT INSPECTION, IN 6 MONTHS.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE VENTILATION FILTERS AND HOOD ARE IN NEED OF CLEANING, TODAY THERE IS EXCESSIVE GREASE BUILD-UP. CLEAN REGULARLY, RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/16/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE LIGHT FIXTURE IN THE UTILITY ROOM IS NOT WORKING, REPAIR REPLACE BY NEXT INSPECTION. RECHECK IN 6 MONTHS. LIGHTING MUST BE ADEQUATE FOR PROPER MAINTENANCE.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- THE BACK DOOR IS PROPPED OPEN TODAY WITH A BROOM. PROVIDE PROPER SCREENING BY NEXT INSPECTION OR KEEP DOOR CLOSED TO PREVENT PEST ENTRY. RECHECK NEXT INSPECTION.
- 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
|
07/18/2013 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment cutting board
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- THE SMALL CUTTING BOARD IN THE BACK IS SEVERELY STAINED AND SCORED AND MUST BE DISCARDED IMMEDIATELY. THE LARGE CUTTING BOARD IS STAINED AND SCORED AS WELL BUT THE UNDERSIDE IS CLEAN AND HAS NOT BEEN USED. FLIP THE LARGE CUTTING BOARD OR REPLACE IMMEDIATELY., THE SMALL CUTTING BOARD HAS BEEN DISCARDED, THE LARGE CUTTING BOARD HAS BEEN TURNED OVER TO THE UNUSED SIDE AND SANITIZED. CORRECTED AT TIME OF INSPECTION.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR UNDER THE COOKLINE, ESPECIALLY TO THE SIDE OF THE FRYER HAS FOOD AND GREASE BUILD-UP, INCREASE CLEANING FREQUENCY, RECHECK NEXT INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A HANDWASH REMINDER SIGN OVER THE KITCHEN HANDSINK BY NEXT INSPECTION, FOR EXAMPLE: "EMPLOYEES MUST WASH HANDS".
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- FRONT DOOR SELF-CLOSING MECHANISM IS BROKEN, REPAIR/REPLACE BY NEXT INSPECTION. RECHECK IN 6 MONTHS.
- 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
|
01/23/2013 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED BY STORING ALL FOOD IN FOOD-GRADE CONTAINERS. NO BLUE PLASTIC "STERILITE" CONTAINERS OR "HOME DEPOT" BUCKETS OBSERVED TODAY.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE CAN OPENER BLADE AND VEGETABLE PEELERS AS REQUIRED.
- 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: When to Wash
- Comment:
- CORRECTED BY WASHING HANDS AS REQUIRED. HAND WASH SINKS ARE ACCESSIBLE AND BEING USED.
- 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
|
09/21/2012 | Follow-up |
- Critical: Characteristics
- Comment:
- NOT CORRECTED. FOOD ITEMS ARE STILL STORED IN BLUE STERILITE PLASTIC CONTAINERS. FOOD CONTAINERS MUST BE CONSTRUCTED OF MATERIALS THAT ARE INTENDED TO STORE FOOD THAT ARE SAFE, DURABLE, RESISTANT TO CRACKS/BREAKS, INTENDED TO BE REPEATEDLY WASHED. PROVIDE FOOD-GRADE CONTAINERS.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOT CORRECTED. OBSERVED DRIED FOOD DEBRIS ON SEVERAL VEGETABLE PEELERS AND THE CAN OPENER BLADE. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE CAN OPENER BLADE AND VEGETABLE PEELERS NOW AND KEEP CLEAN.,
- 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: When to Wash
- Comment:
- NOT CORRECTED. THE 2 HAND WASH SINKS IN THE FACILITY HAVE NO EVIDENCE OF HAND WASHING. BOTH SINKS ARE DRY WITH NO ACCESS TO THE KITCHEN HAND WASH SINK DUE TO A CART WITH RICE COOKER STORED IN FRONT OF THE SINK. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN ENTERING THE KITCHEN AFTER RETURNING FROM THE RESTROOM, EATING, TAKING OUT TRASH. IN THE KITCHEN HANDS MUST BE WASH AFTER EVERY TASK CHANGE. TRAIN STAFF ON PROPER HAND WASHING.,
- 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
|
08/31/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED FOOD STORED IN PLASTIC CONTAINERS THAT ARE NOT FOOD-GRADE, SUCH AS NOODLES AND SPRING ROLLS STORED IN BLUE PLASTIC "STERILITE" CONTAINERS AND ICED TEA STORED IN AN ORANGE "HOME DEPOT" BUCKET. FOOD CONTAINERS MUST BE CONSTRUCTED OF MATERIALS THAT ARE SAFE FOR THE STORAGE OF FOOD. PROVIDE FOOD GRADE CONTAINERS OR FOOD GRADE BAGS/LINERS TO PREVENT THE POSSIBLE CONTAMINATION OF FOOD. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON 3 VEGETABLE PEELERS AND ON THE CAN OPENER BLADE. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE PEELERS AND CAN OPENER BLADE NOW AND AFTER USE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., ,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- NO HAND WASHING OBSERVED DURING INSPECTION. EMPLOYEE ENTERED KITCHEN AFTER SITTING IN DINING ROOM, THE SOLE HAND WASH SINK IN THE KITCHEN IS DRY AND NO PAPER TOWELS ARE AVAILABLE FOR DRYING HANDS IN THE FACILITY. EMPLOYEES STATE THAT HANDS ARE WASHED IN THE BATHROOM BUT NOT AGAIN ONCE THE EMPLOYEE RE-ENTERS THE KITCHEN. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, WHEN RE-ENTERING THE WORK AREA FROM THE DINING ROOM, RESTROOM OR OUTDOORS. INCREASE HAND WASHING FREQUENCY. TRAIN ALL STAFF ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., ,
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- INCREASE THE CLEANING FREQUENCY OF THE HOOD VENTILATION FILTERS TO ENSURE THAT THE FILTER CAPACITY IS SUFFICIENT TO COLLECT GREASE FROM THE AIR.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- LOCATE THE FOOD PROBE THERMOMETER AND KEEP IT AVAILABLE FOR USE AT ALL TIMES.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWELS AT EACH HAND WASH SINK. PROPER HAND WASHING REQUIRES A SANITARY HAND DRYING PROVISION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO ENSURE THAT THE SANITIZER CONCENTRATION IS 50-100PPM CHLORINE.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
08/03/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CORRECTED BY DISCARDING RICE AND ENSURING IT WILL BE HELD AT OR ABOVE 135F., FRONT AREA WHITE RICE IN HOLDER AT 118F-124F. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE AT OR ABOVE 135F. ENSURE RICE HELD AT 135F. DISCARD RICE.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- 3-DOOR REACH-IN COOLER HAD TUB OF RAW CHICKEN AND CARTONS OF RAW EGGS ON SHELF WITH SPROUTS AND VEGETABLES AND ABOVE RAW BEEF. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER. REORGANIZE COOLER TO STORE ITEMS PROPERLY., CORRECTED BY MOVING RAW CHICKEN TO BOTTOM SHELF AND RAW EGGS WITH RAW BEEF AWAY FROM READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FACILITY HAS MANY AREAS THAT HAVE ACCUMULATION OF SOIL: PREP COOLER LIDS AND DOORS, SHELVES ABOVE PREP COOLER, LAMINATED MENU HANGING AT PREP COOLER, WALL AT HANDWASH SINK AND ALSO TOP OF PAPER TOWEL HOLDER, WALL AT 3-COMPARTMENT SINK. CLEAN ALL AREAS AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOOD FILTERS HAVE ACCUMULATION OF GREASE AND AREAS OF HANGING GREASE OVER THE WOK LINE. CLEAN AND KEEP CLEAN TO PREVENT ANY CONTAMINATION OF FOOD.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- 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
|
02/08/2012 | Routine Inspection |
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s), Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned At least every 4 hours during continual use, Not cleaned
- Corrections:
- Clean as specified above., Clean as required above.
- Comment:
- ICE MACHINE HAS SOME RUST ON INSIDE OF BIN. CLEAN AND REMOVE RUST.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOKS NOT WEARING HAT OR HAIRNET. PROVIDE AND WEAR.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- FACILITY HAD FRONT AND BACK DOORS PROPPED OPEN. KEEP DOORS CLOSED TO PREVENT ANY PEST ENTRY.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Cookline
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HANDWASH SINK AT COOKLINE NOT ACCESSIBLE DUE TO CART WITH PLATES AND RICE STORED IN FRONT OF IT. STORE CART ELSEWHERE TO PROVIDE COMPLETE ACCESS TO ONLY KITCHEN HANDWASH 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)
|
08/17/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTED. WHEN NOT IN USE THE HOSE IS DETACHED FROM FAUCET AT MOP SINK.
- 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: Characteristics
- Comment:
- CORRECTED. DID NOT OBSERVE ANY CANNED ITEMS AND ALL FOOD IN APPROVED BAGS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CORRECTED. ALL IN-USE UTENSILS ARE BEING WASHED, RINSED AND SANITIZED EVERY 4 HOURS.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. OBSERVED RICE NOODLES AND SAUCES WITH PREP AND USE BY DATES.
- 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: Restriction and Storage, Medic
- Comment:
- CORRECTED. ALL MEDICINES REMOVED FROM SHELF AND NOT STORED BY FOOD OR EQUIPMENT.
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
03/16/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAY NOZZLE ATTACHED TO HOSE AT MOP SINK. WHEN NOT IN USE, REMOVE SPRAY NOZZLE OR WHOLE HOSE.,
- 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: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED MANY OPEN CAN ITEMS STILL IN CAN. IF NOT USING CANNED ITEM IMMEDIATELY, THEN TRANSFER INTO FOOD APPROVED CONTAINER. OBSERVED FOOD ITEMS STORED IN TAKE-OUT BAGS. DISCONTINUE USE OF THESE BAGS AND ONLY USE FOOD APPROVED BAGS.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- OBSERVED RICE SCOOP STORED IN WATER AND IN BACK KITCHEN RICE SCOOP ON PLATE. PERSON IN CHARGE STATED THESE AND OTHER IN-USE UTENSILS GET CLEANED AT THE END OF THE NIGHT. IN-USE UTENSILS MUST BE WASHED, RINSED AND SANITIZED AT LEAST EVERY 4 HOURS.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DID NOT OBSERVE SAUCES AND RICE NOODLES WITH ANY DATE MARKING. ALL OTHER ITEMS MADE DAILY (SOUP, RICE, COOKED CHICKEN) OR COOKED FROM FROZEN (EGG ROLLS). DATE MARK THE FACILITY MADE SAUCES AND RICE NOODLES TO INDICATE USE BY DATE.,
- 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: Restriction and Storage, Medic
- Items:
- Medication(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBESRVED SHELF WITH VASELINE, ALLERGY MEDICATION, TYLENOL, ALCOHOL ALL ABOVE MICROWAVE, PLATES AND TAKE-OUT CONTAINERS. STORE EMPLOYEE MEDICINES BELOW AND AWAY FROM ANY EQUIPMENT OR FOOD.,
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED COOKED CHICKEN IN COVERED CONTAINER PUT IN PREP COOLER. COOL CHICKEN IN SHALLOWER PANS AND USE FREEZER AS A METHOD DUE TO FACILITY NOT HAVING A WALK-IN COOLER.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOKS DID NOT HAVE HAT OR HAIRNET ON. WEAR HAT OR HAIRNET.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Cookline
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWEL AT KITCHEN HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY USES CHLORINE TO SANITIZE EQUIPMENT, BUT HAD QUATERNARY TEST STRIPS. PROVIDE AND USE CHLORINE TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Cookline
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HANDWASH SINK AT COOKLINE NOT ACCESSIBLE DUE TO CART WITH PLATES AND RICE STORED IN FRONT OF IT. STORE CART ELSEWHERE TO PROVIDE COMPLETE ACCESS TO ONLY KITCHEN HANDWASH 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)
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03/04/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- dry goods storage containers Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Cookline
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- near the microwave oven
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Cookline
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- 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)
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09/22/2010 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Cookline Ventilation hood filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Cookline Kitchen Area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
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03/11/2010 | Routine Inspection |
- 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: Conditions of Use
- Comment:
- UNAPPROVED CHEMICAL FOR FOOD ESTABLISHMENT USE REMOVED FROM FACILITY.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Controlling Pests
- Comment:
- NO INSECTS OBSERVED INSIDE THE FACILITY.
- 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
- Clean, Vent. Sys., Prev. Disch
- Comment:
- VENTILATION HOOD CANOPY CLEANED.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Comment:
- WALL SURFACES CLEANED.
- 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.
- Food Temperature Measuring Dev
- Comment:
- Corrective Action Taken: Observed METAL STEMMED PRODUCT thermometer.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
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10/02/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Bangkok Grille, 22815 Michigan Ave., Dearborn, MI 48124 »