- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED: DISH ROOM HAND SINK AND WOMEN'S BATHROOM HAND SINK HAVE BOTH BEEN REPAIRED AND ARE PROVIDING HOT WATER.
- 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: When to Wash
- Comment:
- CORRECTED: OBSERVED 2 EMPLOYEES AT COOK LINE AND PREP AREA WASHING THEIR HANDS BETWEEN GLOVE CHANGES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
04/14/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HAND, 1) HAND SINK IN DISH ROOM IS NOT PROVIDING HOT WATER. MANAGER AND STAFF STATED THAT WATER HAD BEEN TURNED OFF FOR A REPAIR AND HAD NOT BEEN TURNED BACK ON. 2) ONE OF THE TWO SINKS IN WOMEN'S BATHROOM IS NOT PROVIDING HOT WATER. REPAIR SINKS TO PROVIDE HOT WATER TO ENSURE PROPER HAND WASHING.,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE AT COOK LINE CHANGING GLOVES WITHOUT FIRST WASHING HANDS. WASH HANDS BETWEEN GLOVE CHANGES TO PREVENT DIRTY HANDS FROM CONTAMINATING CLEAN GLOVES, AND TO AVOID FOOD BORNE ILLNESS.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED BUILD-UP OF GREASE/SOIL ON HOODS ALONG BACK FOOD PREP LINE, AND ON FRONT COOK LINE GRILL HOODS. KEEP CLEAN TO PREVENT HEALTH HAZARDS AND CONTAMINATION.
- 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
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED: 1) GRIMY LIGHT SWITCH AND NEARBY WALL IN STORAGE ROOM. 2) GRIMY LIGHT SWITCH IN WOMEN'S EMPLOYEE BATHROOM. 3) DIRTY WALK-IN COOLER DOOR, AND BUILD-UP OF GRIME ALONG JUNCTION OF WALLS AND FLOOR IN COOLER. KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Equipment, Clothes Washers and
- General violation description:
- 4-401.11 - (A) Except as specified in # (B) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (1) In locker rooms
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED: 1) LOOSE AND DANGLING GASKET AROUND ONE ICE CREAM FREEZER LID AT DESSERT AREA. 2) MISSING GASKET AROUND SECOND ICE CREAM FREEZER, WITH DUCT TAPE USED IN AN ATTEMPT TO REPAIR. DUCT TAPE IS LOOSE. 3) BROKEN FREEZER DOOR HANDLE AT COOK LINE. 4) MISSING TILES ON WALL UNDERNEATH DISH AREA HAND SINK. 5) TILES BROKEN AND MISSING FROM WALL UNDERNEATH SHELVES IN WALK-IN COOLER. 6) DOORKNOB DETACHED AND LOOSE FROM DOOR TO STORAGE ROOM. REPAIR FACILITIES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/19/2015 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean the indoor grease collection system, having accumulation of grease/debris on outside of system. Dump/remove the 5 gallons of grease stored at the collector. Do not allow grease/ oil to accumulate inside of the building.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- hand wash sink(s) Kitchen Area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- There is a foul odor in the dish washing room. The PIC stated that it was from the grease trap. Service the grease trap/ plumbing system to correct the issue causing the odor within 90 days.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/11/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED: PER OWNER AND BIG BOY CORP ONLY SCRAMBLED EGGS ARE SERVED FROM THE CHILD MENU.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED BY PROVIDING HOT RUNNING WATER.
- 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.
|
05/27/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) eggs
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- There is no menu advisory for under-cooked eggs in the child menu. Provide within 10 days.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s) knives
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed unclean knife, and unclean knife holder in rear of kitchen. Corrected by cleaning.
- 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: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- The employee rest rooms did not have hot water at hand sinks (64f). The kitchen hand sink hot water temp was inconsistent, measured at 69f, then later was hot. Repair to provide consistent hot water.,
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Inside of both Crescor hot holders, handles of utensil drawers and various cooler door handles have debris build up. Clean daily minimum.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- hand wash sink(s) Kitchen Area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- The hot water capacity at the only kitchen hand sink is low. Repair to provide adequate hot water flow.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/12/2014 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Cookline grill
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- THE COOK RINSED HANDS IN THE COOK LINE SANITIZER BUCKET, AND ALSO RINSED HANDS IN THE FOOD SINK. USE THE HAND SINK ONLY FOR HAND CLEANING TO PREVENT CONTAMINATING THE FOOD SINK AND TO HAVE SOAP AND TOWELS. DO NOT RINSE HANDS IN SANITIZER. CORRECTED BY USING THE HAND SINK AND WASHING WITH SOAP AND DRYING HANDS ON PAPER TOWELS.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Cookline grill
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- THE COOK RINSED HANDS IN THE COOK LINE SANITIZER BUCKET, AND ALSO RINSED HANDS IN THE FOOD SINK. USE THE HAND SINK ONLY FOR HAND CLEANING TO PREVENT CONTAMINATING THE FOOD SINK AND TO HAVE SOAP AND TOWELS. DO NOT RINSE HANDS IN SANITIZER. CORRECTED BY USING THE HAND SINK AND WASHING WITH SOAP AND DRYING HANDS ON PAPER TOWELS.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline grill
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- THE COOK HANDLED SANDWICH BUNS AND TOPPINGS WITH BARE HANDS. CORRECTED BY USING GLOVES.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline grill
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- THE COOK HANDLED SANDWICH BUNS AND TOPPINGS WITH BARE HANDS. CORRECTED BY USING GLOVES.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE BROKEN DOOR CLOSER ON THE WALK IN COOLER. REPAIR THE DAMAGED/ INEFFECTIVE DRAWER GASKETS AT COOK LINE COOLER DRAWERS. SOME OF THE COOLER DRAWERS ARE DIFFICULT TO OPEN AND CLOSE AND SO WERE NOT COMPLETELY CLOSED. REPAIR THE DRAWERS TO MOVE EASILY TO PREVENT WARMING OF FOOD WHEN LEFT PARTIALLY OPEN.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE BROKEN DOOR CLOSER ON THE WALK IN COOLER. REPAIR THE DAMAGED/ INEFFECTIVE DRAWER GASKETS AT COOK LINE COOLER DRAWERS. SOME OF THE COOLER DRAWERS ARE DIFFICULT TO OPEN AND CLOSE AND SO WERE NOT COMPLETELY CLOSED. REPAIR THE DRAWERS TO MOVE EASILY TO PREVENT WARMING OF FOOD WHEN LEFT PARTIALLY OPEN.
- 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.
- Repairing
- Items:
- Physical facilities Ceiling(s), Physical facilities Floor(s)
- Locations:
- salad bar
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- THERE IS CEILING LEAK OVER THE SALAD BAR AND A PAN IS ON TOP OF THE SALAD BAR TO CATCH THE WATER AND CEILING TILE REMOVED. REPAIR THE ROOF/CEILING LEAK TO PREVENT BACTERIA FROM BIRDS AND OTHER CONTAMINATES FROM ENTERING THE FOOD. CORRECT WITHIN 90 DAYS. THE FLOOR IS DAMAGED AND SWOLLEN IN THE SALAD BAR AISLE WAY. REPAIR THE FLOOR WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities Ceiling(s), Physical facilities Floor(s)
- Locations:
- salad bar
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- THERE IS CEILING LEAK OVER THE SALAD BAR AND A PAN IS ON TOP OF THE SALAD BAR TO CATCH THE WATER AND CEILING TILE REMOVED. REPAIR THE ROOF/CEILING LEAK TO PREVENT BACTERIA FROM BIRDS AND OTHER CONTAMINATES FROM ENTERING THE FOOD. CORRECT WITHIN 90 DAYS. THE FLOOR IS DAMAGED AND SWOLLEN IN THE SALAD BAR AISLE WAY. REPAIR THE FLOOR WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Locations:
- employee restroom
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Locations:
- employee restroom
- 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.
|
10/31/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY USING TIME CONTROL ON SALAD COOLER. PHF WITH TIME CONTROL LOG SHEET WITH 4 HOUR USE OR DISCARD PROCEDURE.
- 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 USING TIME CONTROL ON SALAD COOLER. PHF WITH TIME CONTROL LOG SHEET WITH 4 HOUR USE OR DISCARD PROCEDURE.
- 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)
|
05/14/2013 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- MAIN LINE SLICED TOMATOES AND LETTUCE 38F, SLICED HAM IN COOLER DRAWER 41F AND WAITRESS STATION PIE COOLER HAS CREAM PIE AT 37F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/18/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES 49F AND LETTUCE 49F LOCATED ON MAIN LINE. ALSO, SLICED HAM 51F IN DRAWER COOLER LOCATED AT END OF MAIN LINE ACROSS FROM GRILL., PIE COOLER ABOVE WAITRESS STATION HAS CREAM PIES AT 52F.,
- 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)
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- SIDE SLIDING DOOR WAS OPENED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE DOOR SWEEP FOR WALK IN COOLER UNIT AND ADJUST DOOR GASKET ON WALK IN FREEZER UNIT.
- 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.
|
10/09/2012 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WAITRESS STATION CHEST FREEZER FOR ICE CREAM HAS WORN GASKET. ALSO, MINUTE MAID BEVERAGE DISPENSER HAS A SMALL LEAK. REPAIR THESE ITEMS.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
04/18/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED SAUSAGE WAS 126F IN KITCHEN. ADJUST LOCATION TO ENSURE 135F IS MAINTAINED., THIS ITEM WAS POSITIONED TO BE CLOSER TO HEATING ELEMENT AND TEMPERATURE ACHIEVED 135F.
- 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/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN AND MAINTAIN FLOORS NEAR WATER HEATER.
- 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.
- Outside receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Left open
- Corrections:
- Keep closed.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
10/24/2011 | Routine Inspection |
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- Do not meet requirements of rule
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- CURRENTLY 4 DRAWER 2 DOOR REACH IN COOLER ON MAIN LINE HAS DAMAGED DRAWER. REPAIR AND MAINTAIN.
- 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.
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OUTSIDE, UNUSED EQUIPMENT IS STORED, PLEASE REMOVE.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
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04/12/2011 | Routine Inspection |
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- ICE IS ACCUMULATING IN THE WALK IN FREEZER. GET IT REPAIRED BY NEXT ROUTINE INSPECTION.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- ICE IS ACCUMULATING IN THE WALK IN FREEZER. GET IT REPAIRED BY NEXT ROUTINE INSPECTION.
- 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.
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10/19/2010 | Routine Inspection |
- Critical:
- Comment:
- The salad bar was at 39f and the blue cheese was at 39f. Some parts were changed and the manager does not know what they were. Violation had been 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:
- Comment:
- The salad bar was at 39f and the blue cheese was at 39f. Some parts were changed and the manager does not know what they were. Violation had been 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: Hot and cold holding
- Comment:
- The salad bar was at 39f and the blue cheese was at 39f. Some parts were changed and the manager does not know what they were. Violation had been 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)
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05/13/2010 | Follow-up |
- Critical:
- Comment:
- The dish washer is working properly. Noticed about 150 ppm concentration. The sanitizer tube was not transferring sanitizer. It was repaired and the violation had been corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical:
- Comment:
- 1.The in rail cooler was at 40.8f and the eggs were at 39.4f. Temperature was adjusted. Violation for this cooler had been corrected. 2. the salad bar the dishes on the side were under 41f.(cheese -40.2f, scrambled eggs - 35f) and the dishes in the center failed to meet the temperature. The pepperoni was at 44.4f and the cheese potato was at 41.7f. Discard the phf that is stored for more than 4 hours that are above 41f.. A folllow up inspection will be conducted with in 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:
- Comment:
- The dish washer is working properly. Noticed about 150 ppm concentration. The sanitizer tube was not transferring sanitizer. It was repaired and the violation had been corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical:
- Comment:
- 1.The in rail cooler was at 40.8f and the eggs were at 39.4f. Temperature was adjusted. Violation for this cooler had been corrected. 2. the salad bar the dishes on the side were under 41f.(cheese -40.2f, scrambled eggs - 35f) and the dishes in the center failed to meet the temperature. The pepperoni was at 44.4f and the cheese potato was at 41.7f. Discard the phf that is stored for more than 4 hours that are above 41f.. A folllow up inspection will be conducted with in 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: Hot and cold holding
- Comment:
- 1.The in rail cooler was at 40.8f and the eggs were at 39.4f. Temperature was adjusted. Violation for this cooler had been corrected. 2. the salad bar the dishes on the side were under 41f.(cheese -40.2f, scrambled eggs - 35f) and the dishes in the center failed to meet the temperature. The pepperoni was at 44.4f and the cheese potato was at 41.7f. Discard the phf that is stored for more than 4 hours that are above 41f.. A folllow up inspection will be conducted with in 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: Warewashing Chem.San., Temp/pH
- Comment:
- The dish washer is working properly. Noticed about 150 ppm concentration. The sanitizer tube was not transferring sanitizer. It was repaired and the violation had been corrected.
- 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
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04/28/2010 | Follow-up |
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CONCENTRATION WAS BELOW 25 PPM. MAKE SURE THE DISH WASHER IS WORKING PROPERLY. SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING COOLING EQUIPMENT WERE NOT MAINTAINING THE PROPER TEMPERATURE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. THE 1ST IN RAIL COOLER CLOSE TO THE ICE MAKER WAS AT 44.4F, THE EGGS WERE AT 43.4F, THE POTATO PAN CAKE MIX WAS AT 44.6F AND THE CHICKEN WAS AT 42.5F. MAKE SURE ALL THE POTENTIALLY HAZARDOUS FOOD IS STORED UNDER 41F. DISCARD ALL THE PHF ITEMS IN THIS COOLER THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. 2. THE SALAD BAR WAS AT 43F AND THE SCRAMBLED EGG WAS AT 42.9-43.1F
- General violation description:
- 3-501.16 - THE RANCH DRESSING WAS AT 43.3F AND THE FETA CHEESE WAS AT 45.2 F. DISCARD ALL PHF ITEMS THAT WERE STORED FOR MORE THAN 4 HOURS WITH A TEMPERATURE OF ABOVE 41F. ,
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CONCENTRATION WAS BELOW 25 PPM. MAKE SURE THE DISH WASHER IS WORKING PROPERLY. SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING COOLING EQUIPMENT WERE NOT MAINTAINING THE PROPER TEMPERATURE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. THE 1ST IN RAIL COOLER CLOSE TO THE ICE MAKER WAS AT 44.4F, THE EGGS WERE AT 43.4F, THE POTATO PAN CAKE MIX WAS AT 44.6F AND THE CHICKEN WAS AT 42.5F. MAKE SURE ALL THE POTENTIALLY HAZARDOUS FOOD IS STORED UNDER 41F. DISCARD ALL THE PHF ITEMS IN THIS COOLER THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. 2. THE SALAD BAR WAS AT 43F AND THE SCRAMBLED EGG WAS AT 42.9-43.1F
- General violation description:
- 3-501.16 - THE RANCH DRESSING WAS AT 43.3F AND THE FETA CHEESE WAS AT 45.2 F. DISCARD ALL PHF ITEMS THAT WERE STORED FOR MORE THAN 4 HOURS WITH A TEMPERATURE OF ABOVE 41F. , ,
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CONCENTRATION WAS BELOW 25 PPM. MAKE SURE THE DISH WASHER IS WORKING PROPERLY. SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING COOLING EQUIPMENT WERE NOT MAINTAINING THE PROPER TEMPERATURE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. THE 1ST IN RAIL COOLER CLOSE TO THE ICE MAKER WAS AT 44.4F, THE EGGS WERE AT 43.4F, THE POTATO PAN CAKE MIX WAS AT 44.6F AND THE CHICKEN WAS AT 42.5F. MAKE SURE ALL THE POTENTIALLY HAZARDOUS FOOD IS STORED UNDER 41F. DISCARD ALL THE PHF ITEMS IN THIS COOLER THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. 2. THE SALAD BAR WAS AT 43F AND THE SCRAMBLED EGG WAS AT 42.9-43.1F
- General violation description:
- 3-501.16 - THE RANCH DRESSING WAS AT 43.3F AND THE FETA CHEESE WAS AT 45.2 F. DISCARD ALL PHF ITEMS THAT WERE STORED FOR MORE THAN 4 HOURS WITH A TEMPERATURE OF ABOVE 41F. , ,
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING COOLING EQUIPMENT WERE NOT MAINTAINING THE PROPER TEMPERATURE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. THE 1ST IN RAIL COOLER CLOSE TO THE ICE MAKER WAS AT 44.4F, THE EGGS WERE AT 43.4F, THE POTATO PAN CAKE MIX WAS AT 44.6F AND THE CHICKEN WAS AT 42.5F. MAKE SURE ALL THE POTENTIALLY HAZARDOUS FOOD IS STORED UNDER 41F. DISCARD ALL THE PHF ITEMS IN THIS COOLER THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. 2. THE SALAD BAR WAS AT 43F AND THE SCRAMBLED EGG WAS AT 42.9-43.1F
- General violation description:
- 3-501.16 - THE RANCH DRESSING WAS AT 43.3F AND THE FETA CHEESE WAS AT 45.2 F. DISCARD ALL PHF ITEMS THAT WERE STORED FOR MORE THAN 4 HOURS WITH A TEMPERATURE OF ABOVE 41F. , ,
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CONCENTRATION WAS BELOW 25 PPM. MAKE SURE THE DISH WASHER IS WORKING PROPERLY. SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
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04/14/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Big Boy, 27050 Telegraph, Flat Rock, MI 48134 »