- Critical: Backflow Prevention
- Comment:
- Drainlines originating from food service equipment must discharge through an air gap. A number of drainlines that drain into the basement floor sink are level with the flood rim of the floor sink, but not air-gapped above it. Cut the ends of the drainlines so that they terminate 2 pipe diameters (minimum 1 inch) above the flood level of the floor sink.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow Prevention, Air Gap
- Comment:
- An air gap is required between the water supply inlet and the flood level rim of the fixture or equipment. The overhead sprayer at the dish area has sagged below the flood level of the dirty dish drainboard. The waterline from the water-cooled refrigeration system in the basement descends into the drain bowl. Elevate the spray hose and cut or elevate the water line from the water-cooled refrigeration system in the basement to provide air gaps.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Cooling
- Comment:
- Foods must be rapidly cooled from 135F to 70F in 2 hours and from 70F to 41F in an additional 4 hours. At about 2:30pm, leftover food from the breakfast service was observed in the walk-in-cooler at the following temperatures: grits 81F, stewed tomatoes 81.8F, hash browns, 74.8F. Discard these foods. Use appropriate methods to rapidly cool leftovers from 135F to 70F in 2 hours and 70F to 41F in an additional 4 hours.
- 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: Cooling Methods
- Comment:
- Appropriate methods such as using shallow pans, ice baths, frequent stirring, etc. must be used to facilitate rapid cooling. According to the manager foods are cooled in an ice bath then covered with plastic wrap and placed in the walk-in-cooler. The leftover items from the breakfast service (see violation 3-501.14) were in covered pans and stacked on top of each other. To help rapidly cool foods, use shallow pans, leave them uncovered, place them on a rack that allows for sufficient air flow or any other appropriate cooling method. Monitor food temperatures to ensure proper cooling.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Gloves, Use Limitation
- Comment:
- If used, single use gloves are to be used for only one task such as working with raw animal products or ready-to-eat foods and discarded when interruptions occur in the operation. Employees were observed moving back and forth from multiple tasks without changing gloves. The same gloves were worn for handling raw food (shell eggs), ready-to-eat food, dirty dishes and clean dishes. Train employees to change gloves at each task change. Another possibility is to have employees work a "station" that handles only raw or ready-to-eat foods or at one single task at a time.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Packaged and Unpackaged Food -
- Comment:
- Raw animal products must be stored below and away from food that can be served without further cooking. In the walk-in-cooler raw shell eggs were stored over Egg Beaters and other pasteurized egg products. Raw Chorizo was stored in the walk-in-cooler (by the door) over bananas, romaine lettuce, mashed potatoes, soup and chopped tomatoes. Store shell eggs below pasteurized egg products. Relocate the chorizo to the bottom shelf with the other raw meats.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold foods must be held at 41F or below. A number of food items were above 41F including the following: At the buffet line: romaine was 51.4F potato Salad was 49.4F cottage cheese was 49.2F cantaloupe was 47.9F At the waitress station: coleslaw on the top portion was 61.7F cantaloupe in the undercounter cooler was 51.5F At the waitress area dessert cooler cheesecake was 52.4F At the front register dessert cooler banana cream pie was 58.2F In the back prep coolers ham in the drawer cooler was 45.3F tuna in the bottom portion of the reach-in-cooler was 48F raw hamburger in the drawer cooler was 43.5F pasta in the drawer cooler was 56.1F Discard all foods that have been out of temperature more than 6 hours. Hold all potentially hazardous cold foods at 41F or below.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- Potentially hazardous hot foods must be held at 135 or above. Marinara sauce in the counter top hot holding unit in the back prep area was at 130F. Discard or reheat to 165F and hold at 135F if food has been out of temperature for less than 4 hours.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Ready-to-eat potentially hazardous food held refrigerated for over 24 hours must be datemarked to use or discard within 7 days, with the day prepared as day one. In the walk-in-cooler mashed potatoes, ham slices, leftover breakfast items like hash browns and cooked eggs were observed without datemarks. Some items like shredded lettuce and tuna salad were datemarked 6/18 - 6/25 (eight days). Develop and institute a datemarking policy where ALL refrigerated potentially hazardous ready-to-eat foods are datemarked and that includes the date prepared or opened as day one. For example, food prepared on 6/18 must be used or discarded by 6/24.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Safe, Unadulterated, and Hones
- Comment:
- Food shall be safe and unadulterated. Two bags of buttermilk pancake mix in the basement storage area had fallen to the floor and were placed back up onto the storage shelves even though they were dirty and wet. The pancake mix is contaminated and is no longer safe to use. Discard immediately. Both bags of pancake mix were discarded at the time of the inspection.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: When to Wash
- Comment:
- Employees must wash hands when changing gloves and after any activity that could contaminate the hands. Employees were observed changing gloves without washing hands and not washing hands after putting hamburger on the grill and cracking eggs or handing dirty dishes. Train employees to wash hands after handling raw animal products such as raw meat and shell eggs, before handling ready-to-eat food, after handling dirty dishes, before handling clean dishes and every time gloves are changed.
- 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
- Exterior Walls and Roofs, Prot
- Comment:
- Perimeter walls and roofs must effectively protect the establishment from the weather. Water seeps through the basement walls after heavy rains. Waterproof the basement walls, install drainage tiles or other effective means to keep the basement food storage area dry.
- General violation description:
- 6-202.16 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Good Repair and Proper Adjustm
- Comment:
- Equipment shall be maintained in good condition. The majority of the coolers were not holding foods at 41F or below. Repair units to be able to hold food at 41F or below.
- 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.
- In-Use Utensils, Between-Use S
- Comment:
- In use utensils must be stored in an approved manner such as in the food with the handles extended above the food, on a clean sanitized surface or in a running dipper well of sufficient velocity to flush food particles to the drain. Observed ice cream scoops in a dipper well that was not running, but only dripping. The pie spatula was sitting in a container of standing water in the pie cooler. Ice scoops were stored on top of the ice machines. Turn the dipper well on to allow sufficient flow of water. Store the pie spatula on a clean sanitized surface or have a spatula for each pie. Store the ice scoops in the ice in such a manner that the handle remains above the ice or on a clean sanitized surface or container.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Miscellaneous Sources of Conta
- Comment:
- Food must be protected from contamination during storage. Food is stored in the basement which is prone to flooding. Do not store food on the bottom shelves in the basement. If the basement cannot be sufficiently waterproofed, do not store food (including pop syrup) in the basement.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- System Maintained in Good Repa
- Comment:
- The plumbing system must be maintained in good repair. The floor sink in the basement was clogged, and water was spilling over the flood rim of the floor sink and onto the floor. Clear the floor sink drain.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Comment:
- Wiping cloths used for wiping food spills from tableware and carryout containers that occur as food is being served shall be clean, maintained dry and used for no other purpose. Wiping cloths used for wiping counters and other equipment surfaces shall be held in a chemical sanitizer solution between uses. A dirty wiping cloth was stored on the counter and used to blot the underside of a serving of over easy eggs. Store damp wiping cloths in a sanitizer solution. Use clean, dry wiping cloths to wipe spills from plates. Do not allow any wiping cloth to touch food.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/18/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED FOOD THERMOMETER NOT BEING READILY ACCESSIBLE TO TAKE TEMPERATURES ON COOK LINE. A FOOD TEMPERATURE MEASURING DEVICE SHALL BE EASILY ACCESSIBLE TO ATTAIN AND MAINTAIN FOOD TEMPERATURES. PERSON-IN-CHARGE(PIC) PROVIDED FOOD THERMOMETER DURING INSPECTION. CORRECTED.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED DIRTY WIPING CLOTHS INSIDE MOP SINK. PHYSICAL FACILITIES SHALL BE MAINTAINED CLEANED. PIC HAD DISHWASHER CLEAR OUT MOP SINK. CORRECTED.
- 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.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- OBSERVED LOTS OF GAPS IN THE VENTILATION SYSTEM OVER THE GRILL AND ABOVE THE STOVE IN THE KITCHEN AREA ALONG COOK LINE. VENTILATION SYSTEM AND COMPONENTS SHALL BE ADEQUATE TO AVOID STAINING WALLS. PROVIDE NEW FILTERS. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
12/04/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE SANITIZER IS AT 200 PPM ON DISH WASH MACHINE. CHLORINE SANITIZING CONCENTRATION SHALL BE BETWEEN 50 PPM TO 100 PPM FOR WARE WASHING. ADJUST THE SANITIZER TO THE ABOVE SPECIFIED CONCENTRATION. FOLLOW UP WITHIN 10 DAYS. AT THE END OF THE INSPECTION PIC HAD CHEMICAL COMPANY LOWER CONCENTRATION. SANITIZER TESTED BETWEEN 50 PPM AND 100 PPM. 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED DENTED CANS OF PIE FILLING AND OLIVES IN DRY STORAGE AREA. PACKAGING SHALL MAINTAIN GOOD INTEGRITY TO ENSURE THE SAFETY OF THE FOOD. PERSON-IN-CHARGE(PIC) DISCARDED CANS DURING INSPECTION. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED CORN NUGGETS WITHOUT TIME MARKINGS ON SALAD BAR. WHEN USING TIME AS A PUBLIC HEALTH CONTROL,PHF FOR HOT HOLDING SHALL HAVE AN INITIAL TEMPERATURE OF 135 F AND THEN TIME MARKINGS FOR UP TO 4 HOURS. PROVIDE TIME MARKINGS. AFTER DISCUSSING THE WRITE-UP, OWNER DECIDED HE WILL ONLY COOK CORN NUGGETS AT THE CUSTOMER'S REQUEST AND NOT PROVIDE IT AS A SALAD BAR ITEM. CORRECTED. FOLLOW UP WITHIN 10 DAYS.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Equipment Food-Contact Surface
- Items:
- Storage container(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- OBSERVED MOLD BUILD UP ON TWO ADJACENT ICE MACHINES. ICE BINS SHALL BE CLEANED AT A FREQUENCY TO AVOID SOIL AND MOLD ACCUMULATION. CLEAN MACHINES. VERIFY AT NEXT INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN COOLER IS LEAKING ONTO SHELVING. PIC HAS A TUB TO CATCH THE LEAK. EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR WALK-IN COOLER. VERIFY CORRECTION AT NEXT 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.
|
06/16/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED. FOOD 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. SAUSAGE NOT OBSERVED UNDER HEATING LAMP AND NOT AVAILABLE FOR A TEMPERATURE. OPERATOR DISCUSSED HOLDING THE SAUSAGE AT 41F AND BELOW INSTEAD.
- 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)
- Temperature Measuring Devices
- Comment:
- PIE COOLER MILK COOLER WAITRESS PREP COOLER CORRECTED. THE FOLLOWING COOLERS HAVE HANGING THERMOMETERS.
- 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)
|
01/10/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OPERATOR WAS USING A THERMOMETER THAT MEASURES THE SURFACE TEMPERATURE. A PROBE THERMOMETER IS REQUIRED.,
- 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:
- Hot food item(s)
- Corrections:
- Store above 135 degrees F.
- Comment:
- BREAKFAST SAUSAGE BEING HELD UNDER A HEATING LAMP HAS A TEMPERATURE RANGE OF 107-119F. RISK CONTROL PLAN ISSUED. ,
- 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: When to Wash
- Items:
- Employee(s)
- Locations:
- dish washing area
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED DISHWASHER HANDLING SOILED DISHES AND IMMEDIATELY HANDLING CLEAN DISHES., CORRECTED. MANAGEMENT ORDERED EMPLOYEE TO WASH HANDS AND FOLLOW THE STORE POLICY.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DOORS TO THE REACH IN COOLERS UNDER THE GRILL NEED THEIR GASKETS TO BE REPLACES. DOORS ARE DIFFICULT TO KEEP CLOSED. , DOORS TO THE REACH IN COOLERS UNDER THE GRILL NEED THEIR GASKETS TO BE REPLACED. DOORS ARE DIFFICULT TO KEEP CLOSED.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETER ARE NEEDED IN THE FOLLOWING AREAS: PIE COOLER MILK COOLER WAITRESS PREP 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)
|
12/23/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE CLEAN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Time as a Public Health Contro
- Comment:
- ITEMS MARKED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
06/12/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE SOILED. CLEAN.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Cookline, Cookline
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- MAIN LINE HAND WASH SINK LACKING PAPER TOWELS., PAPER TOWELS PROVIDED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW CHICKEN BREAST WERE NEXT TO SLICED CHEESE IN LOWER COOLER UNIT ON MAIN LINE., RE-ORGANIZED
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ONE DOOR TRUE REACH IN COOLER HAD SLICED LUNCH MEAT AT 45F, COOKED PASTA 45F AND SLICED EGGS 45F. ADJUST UNIT PROVIDE 41F TEMPERATURE., THESE ITEMS WERE PLACED INTO WALK IN COOLER AND NOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SLICED LUNCH MEAT AND COOKED PASTA WERE LACKING DATE MARKS IN REACH IN COOLER AND IN WALK IN COOLER UNIT. PROVIDE, DATE MARKS PROVIDED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- Not clearly marked or identified with time control For time of 4 hours past removal of temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- SLICED TOMATOES 46F ON GRILL LINE NO TIME MARKS OBSERVED.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOOR IN BASEMENT AND UNDER EQUIPMENT IN PREPARATION AREA.
- 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 doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- GASKET SERVING ICE MACHINE TORN AND ICE BUILD UP OBSERVED IN WALK IN COOLER CONDENSER.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELDS MISSING IN BASEMENT.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
06/04/2013 | Routine |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- AT TIME OF INSPECTION, 0 PPM CHLORINE WAS FOUND IN DISHMACHINE. EACH DAY THE CHLORINE MUST BE TESTED TO ENSURE PROPER SANITIZING OF DISHES AND UTENSILS. THIS IS A REPEAT VIOLATION. CORRECT IMMEDIATELY., DURING INSPECTION, MANAGER WAS ABLE TO CHANGE THE CHLORINE BUCKET, AND PRIME MACHINE. MACHINE WAS THEN ABLE TO SANITIZE DISHES AT 100 PPM. VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE DOOR FOR THE WALK IN FREEZER HAS A LARGE ICE BUILD-UP AND WILL NOT CLOSE PROPERLY. REMOVE ICE, REPAIR BY NEXT 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE GARBAGE DISPOSAL DRAIN LINE HAS A LEAK AND WATER IS BEING COLLECTED IN BUCKETS BELOW DRAINLINE. REPAIR BY NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/14/2012 | Routine |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE IS SANITIZING AT 100PPM CHLORINE. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Sanitizing Solution Testing De
- Comment:
- TEST STRIPS ARE USED DAILY, DEMONSTRATED AT TIME OF INSPECTION.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
07/06/2012 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHMACHINE IS NOT SANITIZING AT 50-100 PPM CHLORINE, REPAIR/ADJUST. MONITOR DAILY TO ENSURE PROPER SANITIZING. USE 3 COMPARTMENT SINK SANITIZING UNTIL REPAIRED. REVISIT IN 10 DAYS, CORRECT IMMEDIATELY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR WALK IN FREEZER DOOR, DEFROST, FREEZER DOOR WILL NOT CLOSE TODAY DUE TO ICE BUILD-UP ON FRAME. CORRECT WITHIN 6 MONTHS, RECHECK NEXT INSPECTION., REPAIR WALK IN COOLER FAN THAT IS ICED UP AND DRIPPING CONDENSATION. A PAN WAS PLACED UNDER DRIP TODAY. CORRECT BY NEXT INSPECTION, 6 MONTHS.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE TEST STRIPS TO ENSURE CHLORINE SANITIZING IS WORKING ON DISHMACHINE. TEST DAILY, CORRECT PRACTICE IMMEDIATELY, RECHECK IN 10 DAYS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR SMALL LEAK AT POP MACHINE/ICE BIN AT WAITSTAFF STATION. CORRECT BY NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/18/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- DRAIN LINES FROM THE FOOD EQUIPMENT HAD PROPER AIR GAPS INSTALLED. VIOLATION CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- TOMATOES (SLICED) ON THE TOP RAIL OF THE PREP COOLER WERE AT 43 F STILL ABOVE THE REQUIRED 41 F FOR HOLDING. COTTAGE CHEESE AND MELONS AT THE BUFFET WERE BOTH AT 41 F WHICH IS NOT A VIOLATION. SUGGESTED THAT THE TOMATOES USE TIME AS A MEANS OF CONTROL INSTEAD OF TEMPERATURE. LEFT A RISK CONTROL PLAN.,
- 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)
|
01/13/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- 2-compartment sink(s) ice machine(s)
- Corrections:
- Provide adequate air gap.
- Comment:
- THE 2 COMPARTMENT PREP SINK AND 2 OF THE DRAIN LINES FROM THE ICE MACHINES HAD AN AIR BREAK, BUT NOT AN AIR GAP. THE DRAIN LINES FROM THE FOOD EQUIPMENT SUCH AS ICE MACHINES OR PREP SINKS ARE NOT TO DESCEND BELOW THE FLOOD RIM OF THE RECEIVING DRAIN BOWL. ELEVATE OR SHORTEN THE DRAIN LINES TO PROVIDE A COMPLETE AIR GAP BETWEEN THE DRAIN LINE AND THE DRAIN BOWL.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Comment:
- CARAMEL SAUCE WAS STORED IN THE ORIGINAL CAN THAT HAD EXPOSED SHARP EDGES. FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. CANS ARE NOT MEANT TO BE USED FOR STORAGE ONCE OPENED. PUT THE CARAMEL SAUCE IN AN EASILY CLEANABLE CONTAINER ONCE OPENED. CORRECTED AT INSPECTION BY PUTTING CARAMEL INTO AN APPROVED CONTAINER.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOMATOES (SLICED) ON THE TOP RAIL OF THE PREP COOLER WERE AT 45 F. COTTAGE CHEESE AND MELONS AT THE BUFFET WERE 45 F AND 48 F RESPECTIVELY. CREAM PIE AT THE BACK PIE CASE WAS AT 52 F. ALL POTENTIALLY HAZARDOUS COLD FOODS MUST BE HELD AT 41 F OR BELOW TO LIMIT BACTERIAL GROWTH. REPAIR COOLERS OR MODIFY PROCEDURES TO HOLD FOOD AT 41 F OR BELOW. FOR EXAMPLE: DO NOT STACK TOMATO SLICES ABOVE THE PAN IN THE PREP COOLER. MONITOR FOOD TEMPERATURES REGULARLY.
- 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: 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 WAS HANDLING RAW MEATS WITH GLOVED HANDS AND THEN WENT TO HANDLE READY-TO-EAT FOODS WITHOUT WASHING HAND OR CHANGING GLOVES, BUT DID NOT INDICATE THAT HANDS NEED TO BE WASHED. HANDS MUST BE WASHED AFTER HANDLING RAW MEATS, DIRTY DISHES OR ANY OTHER SOURCE OF CONTAMINATION AND BEFORE HANDLING READY-TO-EAT FOOD, CLEAN DISHES OR WHEN CHANGING GLOVES. AFTER INSTRUCTION, EMPLOYEE WASHED HANDS AND PUT ON A CLEAN PAIR OF GLOVES. CORRECTED AT INSPECTION.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- A HAND WASH REMAINDER SIGN WAS NOT POSTED IN THE EMPLOYEE BATHROOMS. ALL HAND SINKS MUST BE PROVIDED WITH A HAND WASH REMINDER SIGN. PLEASE POST
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
12/06/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- CHEESE STORAGE TRAY WAS SEVERELY SCORED AND HAD HOLES AT TIME OF INSPECTION., TRAY WAS DISCARDED AT TIME OF INSPECTION, MONITOR FOOD CONTAINERS FOR DISREPAIR.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- THREE CHEMICAL SPRAY BOTTLES WERE FOUND HANGING TODAY ON CLEAN GLASS STORAGE RACK IN DISH ROOM., CHEMICAL SPRAY BOTTLES WERE MOVED TO THE SHELF BY THE DISHMACHINE AT TIME OF INSPECTION.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 2-compartment sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR FAUCET OF TWO COMPARTMENT SINK, HOT WATER IS NOT FUNCTIONAL TODAY, HANDLE IS BROKEN, BOTH HANDLES SPRAY WATER WHEN FAUCET IS TURNED ON. REPAIR BY NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/03/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN THE SHIELD OF THE ICE MACHINE ON THE LEFT ( SEE RUST STARTING TO ACCUMULATE) .
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Single-Ser./Use Art., Use Limi
- Items:
- Bulk milk tube
- Locations:
- bulk milk machine(s) dispensing tubes
- Problems:
- Not cut at 45 degree angle
- Corrections:
- Cut milk tube as specified above.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
|
12/06/2010 | Routine Inspection |
- Controlling Pests
- Items:
- Routine inspections
- Problems:
- Not performed
- Corrections:
- Inspections must be performed as stated above.
- Comment:
- 2 tiny flies were seen at bottom of stairs. Inspect basement when it is cleaned daily. Increase pest control if numerous flies are present.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- , In the wait station the salad cooler has water accumulating in the bottom. Eliminate the condensate leak. In the Walk-In Cooler ice is building-up on the unit. Remove the ice. Remind the employees to close the cooler door and the freezer door.
- 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.
- Single-Ser./Use Art., Use Limi
- Items:
- Bulk milk tube
- Problems:
- Not cut at 45 degree angle
- Corrections:
- Cut milk tube as specified above.
- Comment:
- corrected today by manager.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- The soap dispenser for the handwash sink near the salad prep area is too low, interferes with the sink hot water faucet. Move the dispenser.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/09/2010 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- CORRECTED TODAY. REPAIRMAN FROM "ADVANCE" ARRIVED TO REPAIR MACHINE BEFORE INSPECTION WAS COMPLETED., THE DISHMACHINE DOES NOT SANITIZE PROPERLY - - - - THE CHLORINE TEST STRIP DOES NOT INDICATE SANITIZER ABOVE 10 PPM, THE FINAL RINSE TEMPERATURE DOES NOT GO ABOVE 170 DEGREES. (THE MACHINE IS A CONVERTED HEAT SANITIZER).
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE UTENSIL DRAWER IN THE TABLE UNDER THE SLICER.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR IN THE WALK-IN COOLER AND FREEZER.
- 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.
|
12/02/2009 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- Dish washing Area Dish machine
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- DISHMACHINE DOES NOT TEST FOR SANITIZER - CHEMICAL OR HEAT. REPAIR THE MACHINE, MANUALLY SANITIZE ITEMS CLEANED UNTIL MACHINE IS WORKING PROPERLY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- food prep area Salad prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALAD COOLER THERMOMETER READ 56 DEGREES. SLICED EGGS = 47 DEGREES. CHICKEN SLICES = 55 DEGREES. IN ORDER TO CORRECT THIS VIOLATION - REPAIR OR REPLACE THE COOLER, AND COMPLETE THE ENCLOSED RISK CONTROL PLAN.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Items:
- Equipment
- Locations:
- food prep area cookline
- Problems:
- Stored over/next to
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- FOOD PREP EMPLOYEE DROPPED RAW EGG ON FLOOR. AFTER PICKING UP EGG EMPLOYEE DID NOT CHANGE GLOVES OR WASH HANDS, BUT DID CONTINUE PREPARING FOOD.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- RE-ATTACH THE LID LINER ON THE LEFT ICE MACHINE.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLACE A COVERED WASTE CONTAINER IN THE EMPLOYEE RESTROOM.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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06/25/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Big Boy, 10450 Telegraph, Taylor, MI 48180 »