- Critical: Handwashing Sink, Installation
- Comment:
- Observed at time of inspection both hand wash sinks in the women's rest room are providing hot water of 100 F. Corrected.
- 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: Hot Water and Chemical
- Comment:
- Observed at time of inspection Heat sanitizing dishwasher is correctly sanitizing the surface of dishes/utensils to 160 F or above as measured by an irreversible thermometer strip. Corrected.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection food above and below cook line is holding at 41 F. 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)
|
05/21/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed at time of inspection left hand wash sink in women's bathroom is not provided with any water. Hand wash sinks shall be provided with hot water of at least 100 F. Correct by repairing hand wash sink so it is providing hot water of at least 100 F. Correct immediately a follow up will occur in about 10 days.,
- 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed at time of inspection heat sanitizing dishwasher is not heating surface of plates/utensils to 160 F. Correct by repair/replacing dishwasher so it is heating the surface of plates/utensils to 160 F. Use the three compartment sink to wash rinse and sanitize until dishwasher is fixed. Correct immediately a follow up will occur in about 10 days.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection under cook line cut tomato's 45 F, tuna salad 47 F pepperoni 47 F, hot dog 45 F. Above cook line cut tomato's 51 F. Cut lettuce 50 F. All ready to eat potentially hazardous cold food must be held at 41 F or below. Correct by discarding all potentially hazardous cold food that has been temperature abused for more then 4 hours. Correct by repair/replacing cooler so that it hold potentially hazardous cold food at 41 F or below. Correct immediately a follow up will occur in about 10 days. This is a repeat violation fill out a risk control plan and submit it to David Pearson at the Wayne County Health Department. If violation is not corrected at follow up an office consultation with associated fee may occur.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Observed at time of inspection filters above cook line have a build up of grease, floor in walk in freezer has a build up of food. Correct by cleaning at a frequency able to prevent the build up of food and grease. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed at time of inspection dumspter lids have been left open. Dumspter lids shall be kept closed when not in use to prevent attracting pest to the facility and to keep refuse from falling out of the dumpster. Correct by closing lids after use. A follow up will occur at the nest routine inspection.
- 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
|
04/23/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED. A METAL STEM FOOD PROBE THERMOMETER HAS BEEN PROVIDED TO MONITOR FOOD TEMPERATURES.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL FOODS IN THE SALAD BAR COOLER OBSERVED AT 38-39*F. ALL FOODS IN THE PIE DISPLAY CASE OBSERVED AT 37-39*F. BOTH UNITS HAVE BEEN SERVICED BY HEATING PLUS COOLING, LTD OF TROY. BAKED POTATOES ARE NO LONGER STORED OUT AT ROOM TEMPERATURE, BAKED POTATOES OBSERVED IN PREP COOLER AT 41*F.
- 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)
|
11/18/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe, Food thermometer(s)
- Locations:
- Facility
- Problems:
- not available, not available
- Corrections:
- Make available at all times., Make available at all times.
- Comment:
- 1. DIGITAL FOOD PROBE THERMOMETER ON COOK LINE DOES NOT TURN ON. 2. MANAGER'S FOOD PROBE THERMOMETER IS LOCKED IN THE OFFICE AND NOT ACCESSIBLE FOR USE. A METAL STEM FOOD PROBE THERMOMETER MUST BE PROVIDED TO MONITOR FOOD TEMPERATURES WHEN RECEIVING, COOKING, COOLING, HOLDING, REHEATING, ETC. PROVIDE AN ACCURATE FOOD PROBE THERMOMETER. ENSURE THAT THERMOMETER IS KEPT ACCESSIBLE FOR USE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- COLD FOOD HELD ABOVE 41*F: 1. ON THE SALAD BAR OBSERVED THE FOLLOWING FOODS AT 48-55*F: VARIOUS MACARONI SALADS, SHELL PASTA SALAD, COTTAGE CHEESE, CORN WITH GREEN BEAN SALAD, CHICK PEAS, CORN WITH PEA SALAD, SLICED CANTALOUPE. 2. IN THE PIE CASE OBSERVED CREAM PIES HELD AT 50-52*F. 3. BAKED POTATOES HELD AT ROOM TEMPERATURE ON THE COOK LINE. EMPLOYEE STATES THAT THE POTATOES ARE LEFT OUT FOR SEVERAL DAYS. POTENTIALLY HAZARDOUS COLD FOOD MUST BE HELD AT 41*F OR BELOW. DISCARD ITEMS THAT HAVE BEEN ABOVE 41*F FOR MORE THAN 4 HOURS. KEEP NOTED FOODS BELOW 41*F. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. ,
- 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)
- Clean Condition
- Items:
- Employee clothing apron
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EMPLOYEE WEAR APRON INTO THE EMPLOYEE RESTROOM AND THEN RETURN TO THE COOK LINE WITH THE SAME APRON ON. EMPLOYEES MUST WEAR CLEAN CLOTHING TO PROTECT FOOD FROM CONTAMINATION. DO NOT WEAR APRONS INTO THE RESTROOM. CHANGE APRONS ONCE CONTAMINATION MAY HAVE OCCURRED.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- 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
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AIR TEMPERATURE IN SALAD BAR COOLER AT 48*F. AIR TEMPERATURE IN PIE CASE AT 50*F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. AN AIR TEMPERATURE OF 38*F IS RECOMMENDED. REPAIR OR ADJUST THE COOLERS TO HOLD PROPER TEMPERATURE.
- 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.
- Microwave Ovens
- Items:
- Microwave oven(s)
- Problems:
- Do not meet safety standards
- Corrections:
- Replace.
- Comment:
- CEILING SURFACE OF THE MICROWAVE OVEN IN FRONT SERVICE AREA OBSERVED TO BE RUSTY AND PEELING.
- General violation description:
- 4-501.13 - Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens.
|
10/30/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- METAL STEMMED PRODUCT THERMOMETER PROVIDED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Cleanser, Availabi
- Comment:
- SOAP PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
- 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 Equipment, Determi
- Comment:
- CHEMICAL TEST STRIPS AVAILABLE AND USED AS REQUIRED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Cleaning of Plumbing Fixtures
- Comment:
- HANDWASHING SINK CLEANED.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Comment:
- FLOORING CLEANED.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Kitchenware and Tableware
- Comment:
- UTENSILS STORED INVERTED TO PREVENT CONTAMINATION.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Toilet Room Receptacle, Covere
- Comment:
- COVERED WASTE RECEPTACLE PROVIDED TO EMPLOYEE RESTROOM.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
05/22/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Facility
- Problems:
- not available
- Corrections:
- Make available at all times.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT HANDSINKS: 1) MEN'S EMPLOYEE RESTROOM 2) DISH WASHING AREA,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) RAW HAMBURGERS AT 47F INISDE COOLING DRAWER AT COOKLINE 2) TOMATOES AT 51F, LETTUCE AT 55F, DRESSING AT 52F ON COLD RAIL AT COOKLINE ,
- 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 Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- Wait station wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE SANITIZINGSOLUTION EXCEEDS 50-100PPM AT WAIT STATION WIPING CLOTH CONTAINER., CHLORINE SANITIZING SOLUTION EXCEEDS 50-100PPM AT WAIT STATION WIPING CLOTH CONTAINER.,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- Dish washing Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- cookline filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD FILTERS SOILED AT COOKLINE ABOVE BOTH GRILLS.
- 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 floors
- Locations:
- men's restroom
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- POOLED LIQUID ON THE MEN'S RESTROOM FLOOR IN FRONT OF THE URINAL.,
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) sanitized multi-use
- Locations:
- coffee station
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- dry storage room
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MISSING CEILING TILOES IN DRY STORAGE ROOM.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) COLD WATER FAUCET HANDLE IN EMPLOYEE MEN'S RESTROOM EXTREMELY DIFFICULT TO TURN ON 2) 3-COMPARTMENT SINK FAUCET LEAKING AT BASE 3) DISH AREA HANDSINK FAUCET DRIPPING, PLUMBING IN POOR REPAIR: 1) COLD WATER FAUCET HANDLE IN EMPLOYEE MEN'S RESTROOM EXTREMELY DIFFICULT TO TURN ON - CORRECTED - REPAIRED 2) 3-COMPARTMENT SINK FAUCET LEAKING AT BASE 3) DISH AREA HANDSINK FAUCET DRIPPING
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO COVER ON WASTE RECEPTACLE INSIDE EMPLOYEE WOMEN'S RESTROOM.,
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
05/02/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap, Soap at restroom handsink Employee
- Locations:
- Employee(s) men's restroom
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide.
- Comment:
- CORRECTED AT TIME OF INSPECTION BY PROVIDING SOAP IN THE MEN'S EMPLOYEE RESTROOM.
- 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, Soap at restroom handsink Employee
- Locations:
- Employee(s) men's restroom
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide.
- Comment:
- CORRECTED AT TIME OF INSPECTION BY PROVIDING SOAP IN THE MEN'S EMPLOYEE RESTROOM.
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE DID NOT WASH HANDS OR CHANGE GLOVES BEFORE HANDLING READY-TO-EAT FOODS AFTER PLACING RAW HAMBURGER PATTIES ONTO THE GRILL. TO PREVENT CROSS-CONTAMINATION, EMPLOYEES MUST WASH HANDS AND CHANGE GLOVES WHEN CHANGING TASKS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH EMPLOYEE. GLOVES WERE CHANGED AND HANDS WERE WASHED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE DID NOT WASH HANDS OR CHANGE GLOVES BEFORE HANDLING READY-TO-EAT FOODS AFTER PLACING RAW HAMBURGER PATTIES ONTO THE GRILL. TO PREVENT CROSS-CONTAMINATION, EMPLOYEES MUST WASH HANDS AND CHANGE GLOVES WHEN CHANGING TASKS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH EMPLOYEE. GLOVES WERE CHANGED AND HANDS WERE WASHED.
- 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 vents to the outside
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE HOOD VENT FILTERS AT THE HAMBURGER GRILL.
- 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 Ventilation Systems,
- Items:
- Ventilation system vents to the outside
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE HOOD VENT FILTERS AT THE HAMBURGER GRILL.
- 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- DRIED FOOD DEBRIS/SOIL OBSERVED IN THE COOK LINE MICROWAVE.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- DRIED FOOD DEBRIS/SOIL OBSERVED IN THE COOK LINE MICROWAVE.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A THERMOMETER IN EACH COOLER WHERE ONE IS NOT PROVIDED OR THE PROVIDED THERMOMETER IS INACCURATE INCLUDING THE COOLER AT THE SOUTH END OF THE COOK LINE AND THE PIE DISPLAY COOLER.
- 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:
- PROVIDE A THERMOMETER IN EACH COOLER WHERE ONE IS NOT PROVIDED OR THE PROVIDED THERMOMETER IS INACCURATE INCLUDING THE COOLER AT THE SOUTH END OF THE COOK LINE AND THE PIE DISPLAY COOLER.
- 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)
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11/26/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CORRECTED DURING INSPECTION BY LABELING THE 2 SPRAY BOTTLES OF WINDOW CLEANER AND THE 1 SPRAY BOTTLE OF SANITIZER WITH PERMANENT MARKER.
- 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:
- CORRECTED DURING INSPECTION BY LABELING THE 2 SPRAY BOTTLES OF WINDOW CLEANER AND THE 1 SPRAY BOTTLE OF SANITIZER WITH PERMANENT MARKER.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap, Soap at handsink dishwash area
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide.
- Comment:
- CORRECTED BY PROVIDING SOAP AT THE HAND WASH SINK IN THE DISHWASHING AREA.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap, Soap at handsink dishwash area
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide.
- Comment:
- CORRECTED BY PROVIDING SOAP AT THE HAND WASH SINK IN THE DISHWASHING AREA.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE HAND WASH SINKS THROUGHOUT THE KITCHEN.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE HAND WASH SINKS THROUGHOUT THE KITCHEN.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system vents to the outside
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- SCHEDULE CLEANING FOR THE HOOD VENTILATION SYSTEM.
- 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 Ventilation Systems,
- Items:
- Ventilation system vents to the outside
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- SCHEDULE CLEANING FOR THE HOOD VENTILATION SYSTEM.
- 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.
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) condensate drainage
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- COOK LINE PREP COOLER CONDENSER IS LEAKING AND A LARGE TUB OF CONDENSATE WATER OBSERVED BELOW THE CONDENSER. REPAIR.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) condensate drainage
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- COOK LINE PREP COOLER CONDENSER IS LEAKING AND A LARGE TUB OF CONDENSATE WATER OBSERVED BELOW THE CONDENSER. REPAIR.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
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05/17/2013 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- Handle has been replaced. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/09/2012 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- hand wash sink(s) cookline
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Hot water handle is broken on cookline hand wash sink. Repair immediately., Use other hand sinks in kitchen until repaired. WCHD will return within 3 days to ensure this Priority violation (P) is corrected.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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11/02/2012 | 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:
- SAUSAGE LINKS AT PREP COOKLINE AREA AT 122F-134F. HOLD AT OR ABOVE 135F., CORRECTED BY MOVING PAN DIRECTLY UNDER HEAT LAMP INSTEAD OF TO THE SIDE. OBSERVED SAUSAGE LINKS AT 160F-171F.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AT HANDSINK AT END OF COOKLINE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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04/23/2012 | Routine Inspection |
- Critical: Cooling
- Comment:
- Items from breakfast cooler (eggs) at 50 F in process of cooling
- General violation description:
- 3-501.14 - eggs are vented, no longer tightly wrapped. RCP submitted. VIOLATION CORRECTED.
- Critical: Hot and cold holding
- Comment:
- Salad bar holding PHFs below 41F-tuna salad 40 F, egg salad 39 F, pasta salad 41 F. VIOLATION 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: Methods-Hot Water and Chemical
- Comment:
- Hot water sanitizing dishmachine has reached 160 F surface temp w/irreversible temp indicator. VIOLATION CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Preventing Contamination from
- Comment:
- Employees wearing gloves while handling ready-to-eat foods. VIOLATION CORRECTED.
- 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
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09/26/2011 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Items taken off of breakfast bar around 11:30 am above 70 F two hours later: scrambled eggs 98 F, grits 105 F, sausage gravy 100 F. Items were tightly wrapped on a cart in the walk-in cooler. Two (2) handouts provided to PIC., This is a repeat critical violation. PIC will complete Risk Control Plan in lieu of an office consultation.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- salad bar
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Salad bar in dining room is not holding potentially hazardous foods (PHFs) to internal temperatures of 41 F or less: cottage cheese 45 F
- General violation description:
- 3-501.16 - pasta salads 49 F, 52 F, 46 F
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- high temperature sanitizing dishmachine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- Hot water sanitizing dishmachine is not heating water to utensil surface temperature of 160 F using an irreversible registering temperature indicator. Booster heater is indicating a maximum temperature of 135 F., Until repaired, manually wash, rinse, & sanitize dishes using 3 compartment sink.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Employee placed chopped onions on top of a customer's chili with his bare hands. Bare hand contact with ready-to-eat foods is not permissible. , Handout provided to PIC.,
- 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
|
09/19/2011 | Routine Inspection |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Items taken off of breakfast bar around 11:30 am above 70 F two hours later: scrambled eggs at 74 F, 78 F
- General violation description:
- 3-501.14 - grits 82 F, 84 F. Items were tightly wrapped on a cart in walk-in cooler., PIC informed
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Dumpster enclosure
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Trash on ground around dumpster enclosure. Keep this area clean.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Grill line Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Hot water handle on grill line hand sink is stripped. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/23/2011 | Routine Inspection |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back room Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- WET MOPS SITTING IN MOP SINK. HANG MOPS BY HANDLES TO DRY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Dumpster enclosure
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DUMPSTER ENCLOSURE HAS TRASH ON GROUND. GREASE BARREL LID IS OPEN. KEEP THIS AREA CLEAN.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
|
09/22/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Salad bar holding food below 41 F-cottage cheese at 40 F, cucumber salad, beets, corn salad, salad dressings, taco salad, macaroni salad at 41 F. VIOLATION 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)
|
03/23/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- salad bar
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PHFS AT SALAD BAR NOT HELD AT 41 F OR BELOW: POTATO SALAD AT 51 F, PASTA SALADS AT 51 F, 51 F, SLICED TOMATOES AT 53 F, COTTAGE CHEESE AT 51 F, CUBED FETA AT 51 F, CAULIFLOWER SALAD AT 49 F. NON-PHFS: APPLESAUCE AT 51 F, SALAD DRESSING 50 F. PHF MUST BE STORED AT 41 F OR BELOW., WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE CRITICAL VIOLATION IS 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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- Dish washing Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAULKING BETWEEN FRP & STAINLESS SPLASH GUARD IS MOLDY. FOOD DEBRIS ON FLOOR OF WALK-IN COOLER. DEBRIS ON FLOOR OF DRY STORAGE ROOM. 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components fasteners
- Locations:
- walk-in cooler(s) door
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- DOOR LATCH ON WALK-IN COOLER DOOR IS NOT ENGAGING, NOT PERMITTING DOOR TO COMPLETELY CLOSE. REPAIR/REPLACE.
- 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.
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Dumpster enclosure
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DUMPSTER ENCLOSURE HAS TRASH ON GROUND. AREA OF ASPHALT IN FRONT OF ENCLOSURE HAS ACCRUED TRASH. KEEP CLEAN.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Repairing
- Items:
- Physical facilities Wall(s), Physical facilities Ceiling(s), Physical facilities Ceiling(s), Physical facilities
- Locations:
- Dry Storage room, walk-in cooler(s) ceiling, kitchen ceiling, rear exit door(s)
- Problems:
- In poor repair, In poor repair, In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace., Repair/replace., Repair/replace.
- Comment:
- HOLE IN WALL ABOVE COVING TILE NEAR POP BOXES. CEILING OF WALK-IN COOLER IS DRIPPING ONTO FLOOR ALONG SEAMS OF CEILING PANELS. CEILING IS ALSO DRIPPING IN DRY STORAGE ROOM, IN KITCHEN IN FRONT OF WALK-IN COOLER DOOR, & IN WOMEN'S PUBLIC RESTROOM. COVING TILE IS BROKEN ON BOTH SIDES OF BACK DOOR. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities, Physical facilities Wall(s), Physical facilities Ceiling(s), Physical facilities Ceiling(s)
- Locations:
- rear exit door(s), Dry Storage room, walk-in cooler(s) ceiling, kitchen ceiling
- Problems:
- In poor repair, In poor repair, In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace., Repair/replace., Repair/replace.
- Comment:
- HOLE IN WALL ABOVE COVING TILE NEAR POP BOXES. CEILING OF WALK-IN COOLER IS DRIPPING ONTO FLOOR ALONG SEAMS OF CEILING PANELS. CEILING IS ALSO DRIPPING IN DRY STORAGE ROOM, IN KITCHEN IN FRONT OF WALK-IN COOLER DOOR, & IN WOMEN'S PUBLIC RESTROOM. COVING TILE IS BROKEN ON BOTH SIDES OF BACK DOOR. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/10/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Big Boy, 8210 Merriman, Romulus, MI 48174 »