| No violation noted during this evaluation. | 05/29/2015 | Follow-up |
| No violation noted during this evaluation. | 05/20/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed no air gap for the drainline under the kitchen 3 compartment sink. Back siphonage must be prevented. Raise the end of the drainline above the flood rim of the floor drain. Recommend installing a drain bowl under the drainline.
- 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: Conveying Sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed drain pipe for the dishroom handsink not extended over the floor drain by the walk-in cooler. Water is draining on floor when handsink water is running. Wastewater must be properly disposed. Install additional drain pipe to extend to the edge of the floor drain.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test kit for checking the sanitizer in the bar glasswasher. Provide a chlorine test kit.
- 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)
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed dried food debris inside the microwave oven, especially on the ceiling. Cooking equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the dishroom and men's room handsinks. *rovide handwashing signs at these handsinks.
- 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.
|
05/06/2015 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- Corrected: Soap is now being provided at the hand washing sink in the bar area.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Corrected: Observed raw hamburger patties at the bar reach-in cooler that were properly date marked. Observed raw chicken wings in the walk-in cooler that were properly date marked. Observed cooked chili and cooked barley soup that was not date marked in the reach in cooler in the back that were properly date marked.
- 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
|
12/08/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Each hand washing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Observed hand washing sink in the bar area that did not have any type of hand cleansing liquid. Provide hand washing liquid at the hand washing sink at the bar as soon as possible. PIC instructed employees to wash hands at the hand washing sink near the 3 compartment sink for the time being,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed raw hamburger patties at the bar reach-in cooler that were not date marked. Observed raw chicken wings in the walk-in cooler that were not date marked. Observed cooked chili and cooked barley soup that was not date marked in the reach in cooler in the back. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees. Observed missing hand washing signage in the men's and women's restroom's that are used by employees. Provide hand washing signage for the men's and women's restroom
- 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.
|
11/24/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: A COPY OF THE RECEIPT FOR CHLORINE TEST STRIPS WAS FAXED TO THE WAYNE COUNTY HEALTH DEPARTMENT. VIOLATION IS CONSIDERED CORRECTED.
- 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)
|
06/18/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- UNCORRECTED: NO CHLORINE STRIPS AVAILABLE FOR BAR DISH MACHINE. SPOKE WITH AMBER (MANAGER) OVER THE PHONE AND SHE SAID THAT SHE MISUNDERSTOOD WHICH KIND OF STRIPS TO PROVIDE. SHE STATED THAT SHE WOULD PURCHASE CHLORINE STRIPS AND FAX THE RECEIPT AND LABEL TO WAYNE COUNTY HEALTH DEPARTMENT AT 734-727-7165.,
- 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)
|
06/13/2014 | Follow-up |
- Critical: Cooling Methods
- Comment:
- CORRECTED: OBSERVED CHILI IN SMALL CONTAINERS IN WALK-IN FOR RAPID COOLING.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Sanitizing Solutions, Testing
- Comment:
- UNCORRECTED: QUATERNARY AMMONIUM STRIPS ARE PROVIDED AT THE 3-COMPARTMENT SINK. NO TEST STRIPS FOR CHLORINE ARE AVAILABLE BEHIND THE BAR. PROVIDE TEST STRIPS AND SUBMIT RISK CONTROL PLAN. , ,
- 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)
|
05/23/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Stock pot
- Corrections:
- Utilize long, shallow pans.
- Comment:
- COOLING SHALL BE ACCOMPLISHED BY 1) PLACING THE FOOD IN SHALLOW PANS, 2) STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, 3) OTHER EFFECTIVE METHODS. OBSERVED LEFTOVER SOUPS STORED IN REACH-IN COOLER IN BACK PREP AREA IN HOT-HOLDING CONTAINERS. EMPLOYEE STATED THAT A LARGE STOCK POT OF CHILI IS PREPARED EACH WEEK AND PLACED INTO THE WALK-IN, IN THE STOCK POT USED TO PREPARE THE CHILI WITHOUT OTHER COOLING METHODS USED. STOCK POT HOLDS APPROXIMATELY 5 GALLONS OF CHILI. COOL POTENTIALLY HAZARDOUS FOODS LIKE CHILI AND SOUPS IN UNCOVERED SHALLOW PANS IN THE WALK-IN, BY PLACING THE CHILI INTO A CONTAINER PLACED IN AN ICE BATH AND STIRRING, OR ANOTHER EFFECTIVE METHOD, IN ORDER TO QUICKLY COOL FOODS AND PREVENT BACTERIAL CONTAMINATION. ,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF SANITIZING SOLUTIONS SHALL BE PROVIDED. NO TEST STRIPS FOR QUATERNARY AMMONIUM WERE AVAILABLE. THIS QUAT SANITIZER IS BEING USED IN THE 3-COMPARTMENT SINK. NO TEST STRIPS FOR CHLORINE SANITIZER ARE AVAILABLE. CHLORINE IS BEING USED TO SANITIZE GLASSES IN THE BAR AREA. PROVIDE TEST STRIPS FOR BOTH SANITIZERS TO ENSURE THAT THE RIGHT CONCENTRATION OF SANITIZER IS BEING USED., , ,
- 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- INTAKE AND EXHAUST AIR DUCTS SHALL BE CLEANED AND FILTERS CHANGED SO THEY ARE NOT A SOURCE OF CONTAMINATION. HOODS AND FILTERS ABOVE GRILL HAVE AN ACCUMULATION OF GREASE AND SOIL. CLEAN HOODS AND REPLACE FILTERS TO PREVENT CONTAMINATION OR FIRE.
- 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- Kitchen Area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FACILITY SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP IT CLEAN. OBSERVED: 1) COBWEBS AND SOIL UNDER ICE MACHINE BY BACK DOOR. 2) OBSERVED BUILD-UP OF SOIL AND BOTTLE CAPS ON FLOOR BELOW DISH MACHINE AND ICE MACHINE IN BAR AREA. 3) OBSERVED ACCUMULATION OF SOIL IN SODA DISPENSER HOLDER. 4) OBSERVED LARGE AREA OF SPILLED GREASE AND DRIED FOOD ON SHELF BELOW GRILL COOK TOP. CLEAN ABOVE AREAS FREQUENTLY ENOUGH TO PREVENT BUILD-UP OF SOIL.
- 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 Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD WHERE IT IS NOT EXPOSED TO CONTAMINATION. SUGAR IS BEING STORED IN THE DRY GOODS AREA INSIDE A GLASS JAR THAT IS CRACKED. STORE FOODS IN CONTAINERS THAT WILL NOT EXPOSE THEM TO CONTAMINATION FROM CRACKED GLASS.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- FOOD UTENSILS SHALL BE STORED IN RUNNING WATER OR IN A CLEAN, PROTECTED LOCATION. UTENSILS AT GRILL ARE BEING STORED IN STANDING WATER. STORE UTENSILS IN A CLEAN, PROTECTED AREA TO PREVENT CONTAMINATION.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- A PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. 3-COMPARTMENT SINK CANNOT HOLD WATER. WASHING, RINSING, AND SANITIZING IS OCCURRING IN TUBS IN THE SINK. CORRECT BY REPAIRING SINK SO THAT IT HOLDS WATER OR BY PROVIDING DRAIN STOPPERS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/09/2014 | Routine |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Locations:
- Storage area
- Comment:
- Pesticides in a food establishment must include "allowed in a food establishment" on the label. Observed in closet next to bathroom wasp/bee spray that was not approved for use in a food establishment. Corrected at time of inspection pesticide removed form 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Potentially hazardous hot held food shall be held at 135 F or above observed broccoli and cheese soup held at 100 F correct by holding at 135 F. Was set out at 11:00 am corrected at time of inspection soup reheated to 165 and held at 165.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Kitchen Area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dust accumulating on walls and ceiling correct by cleaning frequently enough to prevent build up of dust.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Observed 3 compartment sink could not hold water. Wash rinsing and sanitizing is occurring in tubs in the sink. Correct by fixing / repairing sink so it holds water.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/05/2013 | Routine |
- Critical: Assignment
- Comment:
- CORRECTED BY PROVIDING A PERSON IN CHARGE.
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Assignment
- Comment:
- CORRECTED BY PROVIDING A PERSON IN CHARGE.
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Cooling Methods
- Comment:
- CORRECTED. NO COOLING PROBLEMS OBSERVED, MEAT IS AT 41F.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Cooling Methods
- Comment:
- CORRECTED. NO COOLING PROBLEMS OBSERVED, MEAT IS AT 41F.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Person in Charge
- Comment:
- CORRECTED BY ACQUIRING KNOWLEDGE OF AND POSTING REQUIRED COLD TEMPS AND AQUIRING INFO ON DELIVERY TEMPS AND WILL CHECK DELIVERY TEMPS.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Person in Charge
- Comment:
- CORRECTED BY ACQUIRING KNOWLEDGE OF AND POSTING REQUIRED COLD TEMPS AND AQUIRING INFO ON DELIVERY TEMPS AND WILL CHECK DELIVERY TEMPS.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDIGN AT 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDIGN AT 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOODS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOODS.
- 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
|
06/27/2013 | Follow-up |
- Critical: Assignment
- Items:
- Person-in-charge
- Problems:
- Not present
- Corrections:
- A Person in Charge is required to be present during all hours of operation.
- Comment:
- EMPLOYEES STATED THAT THE PERSON IN CHARGE STEPPED OUT AND NO ONE WAS LEFT IN CHARGE. PROVIDE A PIC AT ALL TIMES, KNOWLEDGABLE ABOUT FOOD SAFETY. CORRECT WITHIN 1 DAY.,
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Assignment
- Items:
- Person-in-charge
- Problems:
- Not present
- Corrections:
- A Person in Charge is required to be present during all hours of operation.
- Comment:
- EMPLOYEES STATED THAT THE PERSON IN CHARGE STEPPED OUT AND NO ONE WAS LEFT IN CHARGE. PROVIDE A PIC AT ALL TIMES, KNOWLEDGABLE ABOUT FOOD SAFETY. CORRECT WITHIN 1 DAY.,
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- LUNCH MEAT CUT TODAY AND AT 52F-54F WAS COOLED IN PREP COOLER. HAMBURGER AT 52F - PATTIED TODAY AND COOLED IN PREP COOLER - PREP COOLER IS ABOVE 41F AND OPENED FREQUENTLY. COOL IN A HOLDING COOLER WITH AIR TEMP BELOW 41F CONSISTENTLY. CORRECT WITHIN 1 DAY.,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- LUNCH MEAT CUT TODAY AND AT 52F-54F WAS COOLED IN PREP COOLER. HAMBURGER AT 52F - PATTIED TODAY AND COOLED IN PREP COOLER - PREP COOLER IS ABOVE 41F AND OPENED FREQUENTLY. COOL IN A HOLDING COOLER WITH AIR TEMP BELOW 41F CONSISTENTLY. CORRECT WITHIN 1 DAY.,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING THE MICROWAVE AND BREAD MAKER.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING THE MICROWAVE AND BREAD MAKER.
- 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: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- EMPLOYEES ARE NOT KNOWLEDGEABLE ABOUT SAFE HOLDING TEMPERATURES. EMPLOYEES ARE NOT CHECKING DELIVERY TEMPERATURES OF MEAT PRODUCTS. A PIC SHALL ENSURE ABOVE ARE COMPLIANT. EMPLOYEES SHALL CHECK AND ENSURE SAFE DELIVERY TEMPERATURES AND BE KNOWLEDGEABLE ABOUT FOOD SAFETY AS IT RELATES TO THEIR JOB DUTIES. PEROVIDE TRAINING AND INSTRUCTION. THE PIC SHALL ENSURE PROPER COOLING METHODS. CORRECT WITHIN 1 DAY.,
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- EMPLOYEES ARE NOT KNOWLEDGEABLE ABOUT SAFE HOLDING TEMPERATURES. EMPLOYEES ARE NOT CHECKING DELIVERY TEMPERATURES OF MEAT PRODUCTS. A PIC SHALL ENSURE ABOVE ARE COMPLIANT. EMPLOYEES SHALL CHECK AND ENSURE SAFE DELIVERY TEMPERATURES AND BE KNOWLEDGEABLE ABOUT FOOD SAFETY AS IT RELATES TO THEIR JOB DUTIES. PEROVIDE TRAINING AND INSTRUCTION. THE PIC SHALL ENSURE PROPER COOLING METHODS. CORRECT WITHIN 1 DAY.,
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED: HAMBURGER WAS AT 52F, 47F AND 45F IN 3 CONTAINERS. JACK CHEESE WAS 49F, SLICED HAM AND TURKEY 52F-54F, CUT LETTUCE 45F AND CUT TOMATOES 46F. HOLD AT OR BELOW 41F. DISCARD LUNCH MEAT AND HAMBURGER. PERSON IN CHARGE STATED THAT THE HAMBURGER AND LUNCH MEAT WARMED DURING PREP. CORRECT VIOLATION WITHIN 1 DAY. OFFICE CONSULTATION WITH $200 FEE MAY BE CALLED IF NOT CORRECTED. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED: HAMBURGER WAS AT 52F, 47F AND 45F IN 3 CONTAINERS. JACK CHEESE WAS 49F, SLICED HAM AND TURKEY 52F-54F, CUT LETTUCE 45F AND CUT TOMATOES 46F. HOLD AT OR BELOW 41F. DISCARD LUNCH MEAT AND HAMBURGER. PERSON IN CHARGE STATED THAT THE HAMBURGER AND LUNCH MEAT WARMED DURING PREP. CORRECT VIOLATION WITHIN 1 DAY. OFFICE CONSULTATION WITH $200 FEE MAY BE CALLED IF NOT CORRECTED. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/03/2013 | Follow-up/crit added |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE BREAD MAKER AND MICROWAVE ARE NOT CLEAN INSIDE. BREAD MAKER HAS BUILD IP OF OLD DEBRIS. KEEP CLEAN. CORRECT TODAY.,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- KEEP PAPER TOWELS CONVENIENT AT THE BAR, AND USE. CORRECTED BY PROVIDING.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED BY PROVIDING SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- bar(s) prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW HAMBURGER, LUNCH MEAT, HOT DOGS, PEPPER JACK CHEESE AT 54-55F IN BAR PREP COOLER BOTTOM, AND CUT TOMATOES 49F AND CUT LETTUCE 54F IN TOP OF COOLER. HOLD AT OR BELOW 41F. THE HAMBURGER, TOMATOES, HOT DOGS, 1 PACKAGE OF LUNCH MEAT, LETTUCE, AND CHEESE WAS PUT INTO THE COOLER LATE MORNING AND WAS TAKEN TO THE WALK IN COOLER. 2 PACKAGES OF LUNCH MEAT IN COOLER OVER-NIGHT WERE DISCARDED. DO NOT USE COOLER FOR POTENTIALLY HAZARDOUS FOOD UNTIL 41F OR LOWER CAN BE MAINTAINED. CORRECT VIOLATION TODAY., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- LUNCH MEAT IN THE WALK IN COOLER HAS DATE OF FREEZING, BUT NOT DATE WHEN THAWED FOR USE WITHIN 6 DAYS AFTER OPENING. DATE MARK AT TIME THAWING BEGINS, AND USE OR DISPOSE OF THAT FOOD WITHIN 6 DAYS AFTER THAWING TO MINIMIZE LISTERIA BACTERIA RISK.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Kitchen Area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE KITCHEN FLOOR, INCLUDING UNDER REACH IN COOLER AND FREEZER. CLEAN THE CEILING.
- 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 Storage
- Items:
- Food item(s) in storage
- Locations:
- storage shelves
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED BREAD COOLING ON STORAGE SHELF WITHOUT WRAPPING. COOL/STORE ON A CLEAN, SANITIZED SURFACE SUCH AS PLATE OR TRAY, NOT EXPOSED ON SHELVES. CORRECTED BY COOLING ON A PLATE.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- CUP WITH HANDLE IN FLOUR, AND SPOON HANDLES IN SALT AND SUGAR. STORE WITH HANDLES OUT OF THE FOOD.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING TILES ARE MISSING IN THE KITCHEN AND HEAVY DUST IS HANGING OVER THE ICE MACHINE FROM PIPES. REPLACE THOSE TILES. 1 TILE IS HANGING DOWN. REPAIR THAT TILE. REPLACE CEILING OVER WALK IN COOLER OR ADD WALL BETWEEN EDGE OF COOLER AND DROP CEILING TO SEAL THAT DEBRIS FROM THE KITCHEN FOOD AND SUPPLIES. IT IS RECOMMENDED TO VENTILATE THAT WALL OR CEILING TO PREVENT COOLER CONDENSER FROM OVER-HEATING.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/28/2013 | Routine |
- Critical: Warewashing Equipment, Determi
- Comment:
- TEST STRPS AVAILABLE
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
12/14/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKING OBSERVED WHERE REQUIRED
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKING OBSERVED WHERE REQUIRED
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- NO EXPIRED FOODS OBSERVED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- NO EXPIRED FOODS OBSERVED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY
- 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: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY
- 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: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHEMICAL TEST STRIPS TO MONITOR SANITZER CONCENTRATION,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHEMICAL TEST STRIPS TO MONITOR SANITZER CONCENTRATION,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Removing Dead or Trapped Birds
- Items:
- Dead/trapped pest(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- REMOVE DEAD INSECTS AND INSECT TRAP OVER THE VICINITY OF THE ICE MACHINE.......INSECT CATCHING DEVICES MAY ONLY BE KEPT IN AN AREA WHERE THERE IS NO FOOD STORAGE OR FOOD PREPARATION.
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Removing Dead or Trapped Birds
- Items:
- Dead/trapped pest(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- REMOVE DEAD INSECTS AND INSECT TRAP OVER THE VICINITY OF THE ICE MACHINE.......INSECT CATCHING DEVICES MAY ONLY BE KEPT IN AN AREA WHERE THERE IS NO FOOD STORAGE OR FOOD PREPARATION.
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
11/21/2012 | Routine |
- 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:
- PROVIDE DISCARD DATES ON SLICED HAM, TURKEY, SATURDAYS CHILI(5-12),YESTERDAYS CHILI(5-14), CHICKEN NOODLE SOUP. ...LABEL DISCARD CARD DATES ON POTENTIALY HAZARDOUS FOODSSUCH AS THE FOODS ABOVE AND THE HOUSE MADE RANCH DRESSING MADE ON 5-14....ADD 6 DAYS TO DETERMINE DISCARD 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- DISCARD CHICKEN CHUNKS WITH DISCARD DATE OF 5-9-12........AND DISCARD OR PROPERLY DATE CORNED BEEF DATED 5-12 AS A DISCARD DATE
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- 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:
- STORE RAW CHICKEN IN FRONT OF COOKED FOODS STORED ON THE BOTTOM SHELF TOGETHER....RAW CHICKEN OBSERVED BEHIND THE CHILI. ALSO RAW PORK UNDER RAW BURGER IN WALKIN COOLER ......STORE RAW PORK ABOVE THE RAW HAMBURGER AND NOT ON THE BOX OF BURGERS
- 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
|
05/21/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- MEAT SLICER IN USE OPERATOR INDICATE MACHIME IS BROKEN DOWN WASHED ,RINSED 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
|
12/13/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- MEAT SLICER OBSERVED WITH DRIED FOOD RESIDUE ON THE BACK OF SLICER BLADE AND ON HOUSING CREASE WHERE FOOD PRODUCT BUILDS UP.SUBMIT RISK CONTROL PLAN ,
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- OPERATOR IS PROPERLY DATE MARKING........SLICED TURKEY AND HAM DATED 12-5 WILL BE DISCARDED BEFORE OPENING
- 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
|
12/06/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN MEAT SLICER BLADE AND MICROWAVE INTERIOR OF OBSERVED DRIED FOOD DEBRIS, , ,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR EMPLOYEE DRINKS......OPEN GLASS OF POP STORED ON THE MEAT SLICER,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED TOMATOES AT 48F AND SLICED TOMATOES AT 46F IN REACH IN COOLER (TOP)......MAINTAIN ALL POTENTIALLY NHAZARDOUS FOODS AT 41F 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)
- 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:
- PROVIDE DISCARD DATES ON HOUSE MADE DRESSING, BAGGIED TURKEY, HAM , & ROAST BEEF AND VEGETABLE SOUP STORED IN REACH IN AND UPRIGHT COOLERS, ,
- 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, Packaging, & Segre
- 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:
- STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARATE FROM OTHER FOODS......RAW HAMBURGER OBSERVED OVER LUNCH MEATS IN REACH IN COOLER,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED AT GLASSWASHER....REPAIR MACHIME TO DISPENS 50-100 PPM. SEND ALL GLASSWARE TO THE BARE 3 COMPARTMENT SINK TO BE SANITIZED MANUELLY.,
- 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
|
10/31/2011 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- ONLY HOT WATER OBSERVED AT THE BACK HAND WASH SINK...........VERY HOT .....NOT TEMPERED FOR EMPLOYEE USE. PROVIDE FUNCTIONAL HAND WASH SINK WITH HOT AND COLD WATER TO GIVE TEMPERED WATER FOR EMPLOYEE USAGE. ALSO PROVIDE SOAP AND TOWELING AT HANDWASH SINK FOR EMPLOYEE USAGE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/05/2011 | Follow-up |
- Critical: System Maintained in Good Repa
- Comment:
- OPERATOR HAS INSTALLED A COLD WATER LINE T0 MIX WITH HOT WATER FOR TEMPERED WATER BUT SINK CANNOT BE USED DUE TO A WATER LINE LEAK THAT HAS DEVELOPED.............SERVICE SCHLDULED FOR TONIGHT ACCORDING TO THE MANAGER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Comment:
- OPERATOR HAS INSTALLED A COLD WATER LINE T0 MIX WITH HOT WATER FOR TEMPERED WATER BUT SINK CANNOT BE USED DUE TO A WATER LINE LEAK THAT HAS DEVELOPED.............SERVICE SCHLDULED FOR TONIGHT ACCORDING TO THE MANAGER., ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/29/2011 | Follow-up |
- Critical: System Maintained in Good Repa
- Comment:
- PROVIDE HANDWEASH SINK IN BACKROOM WITH BOTH HOT AND COLD WATER FOR HANDWASHING.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Comment:
- PROVIDE HANDWEASH SINK IN BACKROOM WITH BOTH HOT AND COLD WATER FOR HANDWASHING., , ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/30/2011 | Follow-up |
Restaurant representatives - add corrected or new information about Bench Pub, 33653 Five Mile, Livonia, MI 48154 »