- Critical: Characteristics
- Comment:
- FOOD GRADE BAGS ARE PROVIDED FOR PIZZA DOUGH. CORRECTED.
- 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
- Equipment, Food-Contact Surfac
- Comment:
- FILTERS ARE CLEANED AND CORRECTION WAS PROVIDED BY PROFESSIONAL CLEANING COMPANY. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
02/18/2015 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- OBSERVED PIZZA DOUGH INSIDE WALK-IN FREEZER IN GARBAGE BAGS. FOOD MUST BE STORED IN FOOD GRADE BAGS. PLACE DOUGH IN FOOD GRADE BAGS. FOLLOW UP WITHIN 10 DAYS.,
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE DUST AND FOOD RESIDUE ON HOODS IN THE GRILL AREA. VENTS AND FILTERS SHALL BE CLEANED AS TO AVOID EXCESSIVE FOOD ACCUMULATION. CLEAN FILTERS. VERIFY CORRECTION AT NEXT 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED LEAK AT THE BASE OF HAND WASH SINK INSIDE DISH WASH ROOM. PLUMBING MUST BE MAINTAINED IN GOOD REPAIR. REPAIR LEAK AT HAND WASH SINK. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SANITIZING CLOTHS USED FOR WIPING COUNTER TOPS NOT COMPLETELY SUBMERGED IN SANITIZING SOLUTION. WIPING CLOTHS USED FOR CLEANING COUNTER TOPS SHALL BE COMPLETELY IMMERSED IN THE SANITIZING SOLUTION. WIPING CLOTH WAS IMMERSED IN SANITIZING SOLUTION DURING INSPECTION. CORRECTED., OBSERVED SANITIZING CLOTH USED FOR WIPING COUNTER TOP, LAYING ON TOP OF COUNTER TOP. WIPING CLOTHS USED FOR CLEANING COUNTER TOPS SHALL BE COMPLETELY IMMERSED IN THE SANITIZING SOLUTION. WIPING CLOTH WAS IMMERSED IN SANITIZING SOLUTION DURING INSPECTION. CORRECTED.
- 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
|
02/10/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED. AIR GAP PROVIDED AT THE FLOOR DRAIN WHERE THE WALK IN CONDENSER EMPTIES.
- 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: Handwashing Sink, Installation
- Comment:
- CORRECTED. "DO NOT USE SINK" SIGN HAS BEEN REMOVED AND THE SINK IN NOW IN USE.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
09/16/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AIR GAP NOT PROVIDED AT THE FLOOR DRAIN WHERE THE WALK IN CONDENSER EMPTIES.,
- 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: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- OBSERVED A SIGN STATING "DO NOT USE SINK". OPERATOR STATED THAT THERE WAS A MAJOR LEAK UNDER THE SINK AND MAINTENANCE IS WAITING FOR A PART TO COME IN. REPAIR. MEANWHILE TAKE GLASSES TO THE DISHWASHER IN THE KITCHEN AREA AND USE THE 3 COMPARTMENT SINK AREA AS A HAND WASH SINK AREA UNTIL THE HAND WASH SINK IS REPAIRED.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- 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:
- DATE MARKING IS NOT PROVIDED ON: BOILED EGGS RICE SLICED HAM PASTA PORTIONED RANCH , CORRECTED BY OPERATOR DATE MARKING ITEMS.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- dish washing area
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- HAND WASH SINK WAS BLOCKED BY TO TRASH CANS. , CORRECTED BY MOVING TRASH CANS FROM IN FRONT OF HAND WASH 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)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN ICE MACHINE AND FILTERS OVER GRILL.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASH SIGN NOT PROVIDED AT THE HAND WASH SINK IN BAR AREA.
- 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.
|
08/26/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED.AIR GAP PROVIDED AT THE OVERHEAD SPRAYER IN THE DISH ROOM. AIR GAP PROVIDED AT THE PIPE LEADING INTO THE FLOOR DRAIN IN THE COMPRESSOR ROOM.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow Prevention
- Comment:
- CORRECTED.AIR GAP PROVIDED AT THE OVERHEAD SPRAYER IN THE DISH ROOM. AIR GAP PROVIDED AT THE PIPE LEADING INTO THE FLOOR DRAIN IN THE COMPRESSOR ROOM.
- 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: Common Name
- Comment:
- CORRECTED. BOTTLES OF CLEANERS WERE ALL LABELED WITH THEIR COMMON NAMES.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Common Name
- Comment:
- CORRECTED. BOTTLES OF CLEANERS WERE ALL LABELED WITH THEIR COMMON NAMES.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. POP GUN HOLDER HAS BEEN CLEANED.
- 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. POP GUN HOLDER HAS BEEN CLEANED.
- 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
- Comment:
- CORRECTED. PAPER TOWEL PROVIDED AT HAND WASH SINK IN THE DISH ROOM AND AT THE BAR HAND WASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Comment:
- CORRECTED. PAPER TOWEL PROVIDED AT HAND WASH SINK IN THE DISH ROOM AND AT THE BAR HAND WASH SINK.
- 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
- Comment:
- CORRECTED. SOAP HAS BEEN PROVIDED AT THE HAND WASH SINK IN THE DISH ROOM AND AT THE BAR HAND WASH SINK.
- 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: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED. SOAP HAS BEEN PROVIDED AT THE HAND WASH SINK IN THE DISH ROOM AND AT THE BAR HAND WASH SINK.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED. WRITTEN PROCEDURE AND LOG HAS BEEN PROVIDED FOR THE MONTH OF FEBRUARY.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED. WRITTEN PROCEDURE AND LOG HAS BEEN PROVIDED FOR THE MONTH OF FEBRUARY.
- 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.
- Equipment, Food-Contact Surfac
- Comment:
- , CORRECTED. FILTERS HAVE BEEN CLEANED TO SIGHT AND TOUCH.
- 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
- Equipment, Food-Contact Surfac
- Comment:
- , CORRECTED. FILTERS HAVE BEEN CLEANED TO SIGHT AND TOUCH.
- 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
- Handwashing Signage
- Comment:
- CORRECTED. HAND WASH SIGNAGE HAS BEEN ADDED AT THE HAND WASH SINK AT THE BAR.
- 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.
- Handwashing Signage
- Comment:
- CORRECTED. HAND WASH SIGNAGE HAS BEEN ADDED AT THE HAND WASH SINK AT THE BAR.
- 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.
|
02/28/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AIR GAP NOT PROVIDED AT THE OVERHEAD SPRAYER IN THE DISH ROOM. AIR GAP NOT PROVIDED AT THE PIPE LEADING INTO THE FLOOR DRAIN IN THE COMPRESSOR ROOM. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AIR GAP NOT PROVIDED AT THE OVERHEAD SPRAYER IN THE DISH ROOM. AIR GAP NOT PROVIDED AT THE PIPE LEADING INTO THE FLOOR DRAIN IN THE COMPRESSOR ROOM. ,
- 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: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- SEVERAL TYPES OF CLEANERS IN THE CABINET WERE FOUND WITHOUT LABELS OF THERE COMMON NAMES. ,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- SEVERAL TYPES OF CLEANERS IN THE CABINET WERE FOUND WITHOUT LABELS OF THERE COMMON NAMES. ,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Cooking equipment
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- POP GUN HOLDER HAS A SLIMY SUBSTANCE FORMING IN THE BOTTOM OF IT. ,
- 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
- Items:
- Cooking equipment
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- POP GUN HOLDER HAS A SLIMY SUBSTANCE FORMING IN THE BOTTOM OF IT. ,
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT HAND WASH SINK IN THE DISH ROOM OR AT THE BAR HAND WASH SINK. ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT HAND WASH SINK IN THE DISH ROOM OR AT THE BAR HAND WASH SINK. ,
- 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
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- NO SOAP AT THE HAND WASH SINK IN THE DISH ROOM OR AT THE BAR HAND WASH SINK.,
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- NO SOAP AT THE HAND WASH SINK IN THE DISH ROOM OR AT THE BAR HAND WASH SINK.,
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- DENTED CAN OF NACHO CHEESE SAUCE IN DRY STORAGE. , CORRECTED. SET ASIDE FOR US FOODS TO PICK UP.
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- DENTED CAN OF NACHO CHEESE SAUCE IN DRY STORAGE. , CORRECTED. SET ASIDE FOR US FOODS TO PICK UP.
- 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:
- IN THE REACH IN COOLER RAW CHICKEN WAS STORED ON TOP OF RAW FISH AND RAW HARD SHELLED EGGS WERE STORED OVER HAM. , CORRECTED BY MOVING RAW CHICKEN AND RAW SHELLED EGGS TO THE BOTTOM OF THE 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: 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:
- IN THE REACH IN COOLER RAW CHICKEN WAS STORED ON TOP OF RAW FISH AND RAW HARD SHELLED EGGS WERE STORED OVER HAM. , CORRECTED BY MOVING RAW CHICKEN AND RAW SHELLED EGGS TO THE BOTTOM OF THE 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: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- IN THE REACH IN COOLER 2% MILK THAT WAS NOT OPENED HAD AN EXPIRATION DATE ON IT OF 1/27/14., CORRECTED. MILK HAD BEEN JUST DELIVERED AND WAS SET ASIDE FOR CREDIT FOR US FOODS TO PICK UP.
- 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, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- IN THE REACH IN COOLER 2% MILK THAT WAS NOT OPENED HAD AN EXPIRATION DATE ON IT OF 1/27/14., CORRECTED. MILK HAD BEEN JUST DELIVERED AND WAS SET ASIDE FOR CREDIT FOR US FOODS TO PICK UP.
- 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: 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:
- RAW SHELLED EGGS WERE STORED ON THE COUNTER WITHOUT A WRITTEN PROCEDURE. EGGS DISCARDED. ,
- 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: 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:
- RAW SHELLED EGGS WERE STORED ON THE COUNTER WITHOUT A WRITTEN PROCEDURE. EGGS DISCARDED. ,
- 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.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FILTERS ARE SOILED AND DEBRIS IS HANGING FROM THE FILTERS. CLEAN FILTER IMMEDIATELY THERE IS HAZARD THAT THE PARTICLES MAY FALL INTO THE FOOD. , ,
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FILTERS ARE SOILED AND DEBRIS IS HANGING FROM THE FILTERS. CLEAN FILTER IMMEDIATELY THERE IS HAZARD THAT THE PARTICLES MAY FALL INTO THE FOOD. , ,
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- COOLERS THAT NEED HANGING THERMOMETERS: BAR COOLER PIZZA COOLER LOCATED IN THE BACK OF KITCHEN
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- COOLERS THAT NEED HANGING THERMOMETERS: BAR COOLER PIZZA COOLER LOCATED IN THE BACK OF KITCHEN
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
02/17/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- GRILL WAS CLEANED THERE WAS ONLY MINIMAL ACCUMULATION. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Equipment, Food-Contact Surfac
- Comment:
- GRILL WAS CLEANED THERE WAS ONLY MINIMAL ACCUMULATION. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SHREDDED CHEESE WAS 41.2F, CUCUMBER 39.2F, CUT LETTUCE 38.7 INSIDE DOUBLE DOOR COOLER. 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:
- SHREDDED CHEESE WAS 41.2F, CUCUMBER 39.2F, CUT LETTUCE 38.7 INSIDE DOUBLE DOOR COOLER. 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)
|
08/27/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Cooking equipment
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- THE GRILL USED FOR NIGHT SHIFT HAD ACCUMULATION OF GREASE AND FOOD DEBRIS. EQUIPMENT FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. CLEAN GRILL UNDER VENTILATION AS SOON AS POSSIBLE. WILL VERIFY WITHIN 10 DAYS.,
- 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
- Items:
- Cooking equipment
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- THE GRILL USED FOR NIGHT SHIFT HAD ACCUMULATION OF GREASE AND FOOD DEBRIS. EQUIPMENT FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. CLEAN GRILL UNDER VENTILATION AS SOON AS POSSIBLE. WILL VERIFY WITHIN 10 DAYS.,
- 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:
- INSIDE DOUBLE DOOR COOLER IN THE FRONT KITCHEN AREA, LETTUCE WAS 46F, SHREDDED CHEESE 48F, AND CUCUMBER 48.9F. EXCEPT FOR DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEEDS TO BE MAINTAINED AT 41F OR LESS. MAINTANIN PHF FOR COLD HOLDING AT 41F OR LESS. WILL VERIFY WITHIN 10 DAYS.,
- 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:
- INSIDE DOUBLE DOOR COOLER IN THE FRONT KITCHEN AREA, LETTUCE WAS 46F, SHREDDED CHEESE 48F, AND CUCUMBER 48.9F. EXCEPT FOR DURING PREPARATION, COOKING, OR COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEEDS TO BE MAINTAINED AT 41F OR LESS. MAINTANIN PHF FOR COLD HOLDING AT 41F OR LESS. WILL VERIFY WITHIN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
08/22/2013 | Routine |
- Critical: Food-Contact Surfaces
- Comment:
- WASHED VEGETABLES ARE STORED IN PROPER CONTAINERS IN FACILITY. ITEM CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food-Contact Surfaces
- Comment:
- WASHED VEGETABLES ARE STORED IN PROPER CONTAINERS IN FACILITY. ITEM CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
05/06/2013 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Locations:
- WALK IN COOLER (WIC) BULK FOOD CONTAINER(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PLEASE BEGIN USING SIX TO EIGHT PLASTIC BINS TO STORE READY TO EAT VEGETABLES AFTER THEY HAVE BEEN WASHED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
01/31/2013 | Routine |
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- kitchen
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- Comment:
- Numerous instances of coolers without the proper compressor / condenser covers in-place. These covers were originally installed for a purpose...to help keep working components of these cooling units contained and NOT exposed to kitchen areas. Replace ALL missing covers to the various cooling units throughout the kitchen.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Utility Area ceiling
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Large portion of the ceiling area in the utility room is missing. Reinstall the ceiling areas of this room so that overhead roof structures of the establishment are properly covered. All ceiling areas must be properly maintained in good condition.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
|
07/31/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s) outsides of equipment
- Locations:
- kitchen food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior handle portions of the can opener contraption. Simply was and sanitize as old food residuals accumulate.
- 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: Separation, Packaging, & Segre
- Items:
- Canned item(s)
- Locations:
- kitchen dry storage room
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of canned goods stored in the dry storage room. As the canned product becomes lightly soiled on top, wash and sanitize prior to opening.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Grill line oven (s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair or replace the damaged/broken oven located adjacent to the Food Prep Area. All kitchen equipment must be kept in good working order.
- 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.
|
01/17/2012 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics sanitizer
- Locations:
- kitchen food prep area
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Keep ALL working containers of chemical solutions properly labled with the common name of the liquid that they contain. This practice will help to minimize the chance of accidental product misuse., The CFM Mr. Pearson properly labled the unlabled working containers of sanitizer at the time of todays Routine Inspection. Keep up with this important safety practice.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the ventilation hood canopy including but not limited to the baffle filters. As filters become visually covered with greases and dusts, they must be removed and 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.
- Employee Accommodations, Desig
- Items:
- Break area(s) for employee
- Locations:
- kitchen food prep table
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Relocate staff keys from grill line area(s). Keep keys and all other personal staff items either on person or in a designated area BELOW and AWAY from all food related surfaces or equipment.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- dumpster area
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- All equipment must remain in good working order. Repair / replace the malfunctioning dumpster/compactor unit. Continue to keep rubbish in alternative location until repairs are made.
- 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.
|
07/11/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE GARLAND RANGE INCLUDING DRIP PANS. CLEAN THE BLODGETT OVENS, THE BROILER, THE MAGIC CHEF COOLER, ALL STORAGE CABINETS AND PREP TABLE SHELVES. CLEAN THE FOOD WARMER WELL TO REMOVE SLIME. CLEAN THE WARMER CABINET.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR UNDER EQUIPMENT, IN THE DRY STORAGE ROOM, IN TTHE BEER COOLER COMPRESSOR CLOSET.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom(s) covered waste container
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/21/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE END OF THE DRAIN LINES FROM THE ICE BIN/BEVERAGE DISPENSER AND THE RIM OF THE DRAIN CUP NEAR THE BEVERAGE UNIT. THE AIR GAP WAS CREATED BY CUTTING OFF A LAYER OF THE DRAIN CUP. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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.
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06/21/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE END OF THE DRAIN LINES FROM THE ICE BIN/BEVERAGE DISPENSER WERE FOUND AT THE LEVEL OF THE RIM OF THE DRAIN CUP NEAR THE BEVERAGE UNIT. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE DRAIN LINES AND THE RIM OF THE DRAIN CUP BELOW. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN FOR VIOLATION 5-402.11 WAS GIVEN ON 10-23-2009. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE END OF THE DRAIN LINES FROM THE ICE BIN/BEVERAGE DISPENSER WERE FOUND AT THE LEVEL OF THE RIM OF THE DRAIN CUP NEAR THE BEVERAGE UNIT. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE DRAIN LINES AND THE RIM OF THE DRAIN CUP BELOW. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN FOR VIOLATION 5-402.11 WAS GIVEN ON 10-23-2009. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. ,
- 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.
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04/29/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE ICE MACHINE DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY SECURING THIS LINE TO ONE OF THE SUPPORT LEGS OF THE MACHINE WITH A METAL CLAMP. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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.
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11/02/2009 | Follow-up |
- Critical: Backflow prevention
- Comment:
- THE FOLLOWING AIR GAP VIOLATIONS WERE CORRECTED: 1.) AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE DRAIN LINE FROM THE DISH SINK AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY SECURING THIS LINE TO THE FRAME SUPPORTING THE DRAIN BOARD WITH A ZIP TIE. 2.) AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE POP GUN HOLDER DRAIN TUBE AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP WAS CREATED BY SECURING THE TUBE TO THE FRAME SUPPORTING THE ICE BIN WITH A ZIP TIE. AN AIR GAP OF AT LEAST 1 INCH WAS PROVIDED BETWEEN THE END OF THE ICE MACHINE DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. HOWEVER, THE AIR GAP WAS CREATED BY PLACING THE LINE ON TOP OF UNSECURED 1 INCH X 1 INCH WOOD BLOCKS. THE MEANS BY WHICH AN AIR GAP IS CREATED MUST RESULT IN A PERMANENT FIX. IN GENERAL, PROPPING A DRAIN LINE ON TOP OF A SET WOOD BLOCK(S), BRICK(S), ETC. IS NOT CONSIDERED A PERMANENT FIX. PROVIDE AN AIR GAP FOR THIS DRAIN LINE USING A SECURING METHOD THAT WILL RESULT IN A PERMANENT FIX. A SECOND FOLLOW UP INSPECTION WILL BE CONDUCTED IN 10 DAYS. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE FOLLOW UP INSPECTION. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. CONSIDER USING A PIPE HANGER, PIPE CLAMP, PIPE STRAP OR OTHER SUITABLE METHODS. ,
- 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.
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10/23/2009 | Follow-up |
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