- Critical: Backflow Prevention
- Comment:
- CORRECTED: THE CONDENSATE DRAIN LINE HAS BEEN AIR GAPPED.
- 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: Capacity
- Comment:
- CORRECTED: AT TIME OF RE-INSPECTION THE HOT WATER TANK HAS NOT BEEN REPLACED (40-GALLON, 38K BTU) THE WATER SYSTEM WAS TESTED AND ADEQUATE HOT WATER WAS OBSERVED AT ALL FIXTURES. IF IT OBSERVED IN FUTURE INSPECTION THAT THE SYSTEM CANNOT PROVIDE ADEQUATE HOT WATER AND NEW TANK WLL BE REQUIRED.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED: OBSERVED A PROOF COPY OF THE NEW MENU WITH THE PROPER CONSUMER ADVISORY
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Cooling
- Comment:
- CORRECTED
- General violation description:
- 3-501.14 - ALL FOODS WERE BEING PROPERLY COOLED AND STORED AT T IME OF INSPECTION.
- Critical: Demonstration
- Comment:
- CORRECTED: AT TIME OF RE-INSPECTION PERSON IN CHARGE WAS KNOWLEDGABLE IN THE PROPER PROCEDURES OF THE OPERATION AS IT RELATES TO THE FOOD CODE.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: THE FACILITY HAS BEEN CLEANED TO SIGHT AND TOUCH
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Food-Contact Surfaces
- Comment:
- CORRECTED: ALL DAMAGED RESIDENTIAL EQUIPMENT HAS BEEN REMOVED FROM THE FACILITY. THE 3 RESIDENTIAL STYLE REFRIGERATORS AND FREEZERS ARE HOLDING PROPER TEMPERATURES AND ARE IN FAIR CONDITION. WHEN THE UNITS BECOME DAMAGED AND ARE NO LONGER CLEANABLE THEY WILL HAVE TO BE REPLACED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Comment:
- CORRECTED: PAPER TOWEL HAS BEEN PROVIDED AT ALL HAND WASH STATIONS
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED: SOAP HAS BEEN PROVIDED AT ALL HAND WASH STATIONS.
- 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 Sinks
- Comment:
- CORRECTED: THE BASEMENT PREP AREA HAS BEEN REMOVED.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED: OBSERVED RAW MEATS BEING PROPERLY STORED BELOW AND AWAY FROM READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED: AT TIME OF INSPECTION ALL FOODS WERE BEING PROPERLY DATE MARKED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED TEST HAVE BEEN PROVIDED
- 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)
- Critical: Separation
- Comment:
- CORRECTED: ALL CHEMCIALS ARE BEING PROPERLY STORED BELOW AND AWAY FROM FOOD AND UTENSILS.
- 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
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED: AT TIME OF INSPECTION ALL PLUMBING ISSUES APPEAR TO HAVE BEEN CORRECTED. ALL DRAINS ARE WORKING PROPERLY, MOP SINK DRAINS PROPERLY AND THERE ARE NO LEAKING WATER OR DRAIN LINES.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Temperature Measuring Devices
- Comment:
- CORRECTED: ALL COLD HOLDING EQUIPMENT HAS A THERMOMETER
- 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)
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED: BOTH HAND WASH SINKS HAVE BEEN CLEARED AND ARE NOW EASILY ACCESSIBLE FOR USE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Comment:
- CORRECTED: OBSERVED EMPLOYEES PROPERLY WASHING THEIR HANDS
- 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: Where to Wash
- Comment:
- CORRECTED: OBSERVED EMPLOYEE PROPERLY WASHING HANDS
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Cleaning, Frequency and Restri
- Comment:
- CORRECTED: THE FACILITY IS CLEAN TO SIGHT AND TOUCH
- 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.
- Drainboards
- Comment:
- , CORRECTED: DRYING RACKS HAVE BEEN PROVIDED FOR THE PROPER AIR DRYING OF DISHES.
- General violation description:
- 4-301.13 - Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING.
- Floor and Wall Junctures, Cove
- Comment:
- PROVIDE COVING FOR ALL FLOOR / WALL JUNCTURES
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Food Preparation
- Comment:
- AT TIME OF RE-INSPECTION THERE WAS NO OPEN OR EXPOSED FOOD IN THE BASEMENT OR KITCHEN AREA. AT THE BAR THE MAIN ICE BIN IS STILL UNCOVERED. PROVIDE A COVER FOR ICE BIN.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Food Storage
- Comment:
- CORRECTED: OBSERVED FOOD BEING STORED PROPERLY ABOVE THE FLOOR THROUGHOUT THE FACILTY
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Food Storage, Prohibited Areas
- Comment:
- CORRECTED: OBSERVED NO FOOD BEING STORED UNDER DRAIN LINES IN THE BASEMENT.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Handwashing Signage
- Comment:
- CORRECTED: HAND WASH REMINDER SIGNS HAVE BEEN PROVIDED AT ALL HAND SINKS.
- 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.
- Surface Characteristics
- Comment:
- AT TIME OF RE-INSPECTION THE BASEMENT PREP AREA HAS BEEN REMOVED AND IS NO LONGER BEING USED. -THE WALK-IN COOLER STILL HASE EXPOSED BARE WOOD AND IS BEING USED TO STORE FOOD. PROVIDE A PROPER FINISH FOR THE WALK-IN COOLER (I.E. FRP) -THE BASEMENT IS STILL UNFIINISHED AND IS BEING USED TO STORE FOOD, SINGLE SERVICE ITEMS AND UTENSILS PROVIDE AN AREA OF THE BASEMENT THAT IS PROPERLY FINISHED FOR STORAGE.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- Using Dressing Rooms and Locke
- Comment:
- CORRECTED: ALL PERSONAL ITEMS ARE BEING PROPERLY STORED AWAY FROM FOOD AND CLEAN UTENSILS.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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04/02/2015 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- THE WALK-IN COOLER CONDENSATE DRAIN LINE AND THE DRAIN LINES UNDER FRONT BAR ARE NOT PROPERLY AIR GAPPED. PROVIDE A PROPER AIR GAP FOR ALL DRAIN LINES. ,
- 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: Capacity
- Comment:
- THE HOT WATER TANK IS NOT SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS OF THE FIXTURES WITHIN THE FACILITY. PROVIDE ADDITIONAL HOT WATER CAPACITY. ,
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Consumption of Animal Foods th
- Comment:
- THE MENU ADVISORY FOR THE CONSUMPTION OF RAW OR UNDER COOKED MEATS IS NOT CORRECT. PROVIDE THE MENU WITH A PROPER DISCLOSURE AND REMINDER STATEMENTS. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Cooling
- Comment:
- OBSERVED SEVERAL CONTAINERS OF COOKED FOOD ITEMS THAT WERE NOT PROPERLY COOLED AND NOT AT PROPER TEMPERATURE. ALL ITEMS (BAKED BEANS, CHILI, SAUCES) WERE DISCARDED AT TIME OF INSPECTION. COOL FOODS PROPERLY AS DESCRIBED ABOVE. ,
- 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: Demonstration
- Comment:
- THE P.I.C. (COOK) WAS UNABLE TO CORRECTLY PROVIDE INFORMATION CONCERNING PROPER COOKING TEMPERATURES, HOLDING TEMPERATURES AND EMPLOYEE HEALTH REQUIREMENTS. THE P.I.C. MUST BE ABLE TO DEMONSTRATE KNOWLEDGE OF THE OPERATION AND PROPER APPLICATION OF THE FOOD CODE. PROVIDE TRAINING TO ALL EMPLOYEE'S. ,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED FOOD AND NON-FOOD CONTACT SURFACES ENCRUSTED WITH OLD FOOD RESIDUES. 1. THE BOTTOM OF THE REACH-IN FREEZERS HAVE A BUILD UP OF FOOD AND BLOOD ENCRUSTED ICE. 2. REACH-IN COOLERS AND PREP TABLES HAVE FOOD RESIDUES 3. THE COOK LINE EQUIPMENT IS ENCRUSTED WITH GREASE AND FOOD RESIDUES. CLEAN AND SANITIZER ALL FOOD AND NON-FOOD CONTACT SURFACES THROUGHOUT THE FACILITY. ,
- 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: Food-Contact Surfaces
- Comment:
- OBSERVED RESIDENTIAL STYLE EQUIPMENT BEING UTILIZED THROUGHOUT THE FACILITY (REACH IN COOLERS AND CROCK POTS) WHICH IS NOT SMOOTH AND EASILY CLEANABLE AND NOT APPROVED FOR A LICENSED FOOD FACILITY. REACH IN COOLERS / REFRIGERATORS HAVE CRACKS AND ARE SHOWING SIGNS OF WEAR. OBSERVED CARDBOARD BOXES BEING USED TO STORE FOOD AND EQUIPMENT THAT WERE GREASY AND ENCRUSTED WITH FOOD RESIDUES. OBSERVED UTENSIL HOLDERS USED TO STORE KNIVES ON WALL ABOVE THE SANDWICH PREP COOLER THAT ARE NOT SMOOTH AND EASILY CLEANABLE (SLATE WALL). REMOVE ALL CARD BOARD USED TO STORE FOOD AND DRY GOODS AT PREP AND COOK LINE AREAS AND PROVIDE SMOOTH EASILY CLEANABLE CONTAINERS. REMOVE ALL RESIDENTIAL STYLE EQUIPMENT THAT IS BROKEN AND DAMAGED. ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Comment:
- THE PAPER TOWEL DISPENSER AT THE MEN'S RESTROOM WAS EMPTY. PROVIDE HAND DRYING PROVISIONS FOR ALL HAND SINKS. ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- SOAP WAS MISSING FROM THE KITCHEN AND BAR HAND WASH STATIONS. HAND LOTION WAS BEING UTILIZED AS A CLEANSER AT THE KITCHEN HAND SINK. PROVIDE SOAP FOR ALL HAND WASH STATIONS. ,
- 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 Sinks
- Comment:
- A NEW FOOD PREPARATION AREA HAS BEEN LOCATED IN THE BASEMENT WITHOUT A PROPER HAND WASH STATION. A HAND WASH SINK MUST BE PROVIDED FOR ALL FOOD PREPARATION AREAS. NOTE: THE BASEMENT HAS NOT BEEN APPROVED AS FOOD PREPARATION AREA. ,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Packaged and Unpackaged Food -
- Comment:
- OBSERVED RAW MEATS (BEEF) BEING STORED OVER AND NEXT TO READY TO EAT FOODS (PRODUCE AND TORTILLAS). STORE ALL RAW MEATS BELOW AND AWAY FROM READY TO EAT FOODS. ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- OBSERVED FOOD THROUGHOUT THE FACILITY NOT PROPERLY DATED MARKED. THE FACILITY DID HAVE A DAY DOT SYSTEM AVAILABLE BUT WAS NOT UTILIZING THE SYSTEM. DATE MARK ALL READY TO EAT FOODS HELD MORE THAN 24 HOURS. ,
- 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: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS FOR TESTING THE CONCENTRATION OF WIPING CLOTH BUCKETS WERE NOT AVAILABLE. PROVIDE TEST STRIPS. ,
- 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)
- Critical: Separation
- Comment:
- OBSERVED SEVERAL CHEMICAL BOTTLES SITTING OPEN ON TOP OF THE BASEMENT PREP TABLE. CHEMICALS ALSO WERE OBSERVED STORED IN BETWEEN THE JOISTS OVER SINGLE SERVICE ITEMS. OBSERVED WIPING CLOTH BUCKETS BEING STORED ON TOP OF THE SANDWICH PREP COOLER. PROPERLY STORE CHEMICALS BELOW AND AWAY FROM FOOD, SINGLE SERVICE ITEMS AND CLEAN UTENSILS. ,
- 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
- Critical: System Maintained in Good Repa
- Comment:
- DURING INSPECTION THE FOLLOWING ISSUES WERE OBSERVED: 1. THE MOP SINK IN THE BASEMENT WAS BLOCKED AND FULL OF DIRTY WATER,SEWAGE AND FOOD (POTATO). 2. PLUMBING LINES FROM THE MEN'S RESTROOM WERE NOT COMPLETED ALLOWING WATER TO DRAIN TO THE BASEMENT FLOOR 3. THE LID OF THE GREASE TRAP APPEARS TO NOT TO BE PROPERLY SECURED ALLOWING GREASE TO OVERFLOW. 4. A CONDENSATE PUMP WHICH WAS PLUMBED TO THE MOP SINK WAS OBSERVED HANGING FROM THE FLOOR JOISTS. 5. DURING INTERVIEW THE P.I.C. DETAILED THAT THE KITCHEN FLOOR DRAINS WILL OVERFLOW ON TO THE FLOOR IF THE 3-COMP SINK IS ALLOWED TO DRAIN TO FAST. 6. DRAIN LINE ABOVE THE MOP SINK WAS LEAKING AND A TRAY WAS BEING UTILIZED TO DIRECT SEWAGE WATER INTO THE MOP SINK. 7. AT THE BAR THERE IS A LEAK NEAR THE 3-COMP SINK / ICE MACHINE ALLOWING WATER TO POOL ONTO THE FLOOR AND LEAKING INTO THE BASEMENT. THE TILE FLOOR IN THIS AREA OF THE BAR HAS BEEN DAMAGED TO STANDING WATER. PROPERLY REPAIR AND MAINTAIN THE PLUMBING SYSTEM. SNAKE AND UNCLOG ALL DRAIN LINES SO THEY FLOW PROPERLY AND DO NOT CAUSE SEWAGE TO BACK UP ON TO FLOORS OR SINKS. REPAIR ALL LEAKING DRAIN LINES. REPAIR ANY LEAKING SUPPLY LINES. COMPLETE INSTALLATION OF DRAIN LINES TO ALL FLOOR DRAINS. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Temperature Measuring Devices
- Comment:
- THERMOMETERS ARE MISSING FROM REACH-IN COOLERS THROUGHOUT THE FACILITY. PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS. ,
- 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)
- Critical: Using a Handwashing Sink
- Comment:
- OBSERVED BOTH THE HAND WASH SINKS IN THE KITCHEN AND AT THE FAR SIDE OF THE BAR BLOCKED WITH BOXES AND EQUIPMENT AND WERE NOT ACCESSIBLE FOR HAND WASHING. KEEP ALL HAND WASH STATIONS FREE OF DEBRIS AND EASILY ACCESSIBLE FOR HAND WASHING ,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Comment:
- OBSERVED COOK NOT PROPERLY WASHING HANDS BETWEEN HANDLING RAW MEATS (HAMBURGER) AND READY-TO-EAT FOODS (BUNS AND PRODUCE) PROPERLY WASH HANDS AND CHANGE GLOVES BETWEEN HANDLING RAW AND READY TO EAT FOODS TO PREVENT POTENTIAL CROSS CONTAMINATION. ,
- 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: Where to Wash
- Comment:
- OBSERVED THE BAR TENDER WASHING HANDS IN THE BAR 3-COMPARTMENT SINK. EMPLOYEE'S MAY NOT WASH HANDS IN A WARE-WASHING SINK. EMPLOYEES MUST UTILIZE A HAND WASH SINK FOR WASHING HANDS. ,
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Cleaning, Frequency and Restri
- Comment:
- OBSERVED FOOD AND DEBRIS COLLECTING UNDERNEATH EQUIPMENT IN THE KITCHEN AND BAR AREAS CLEAN AT A GREATER FREQUENCY TO KEEP THE PHYSICAL FACILITY 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.
- Drainboards
- Comment:
- INTEGRAL DRAIN BOARDS FOR 3-COMPARTMENT SINK HAVE NOT BEEN PROVIDED FOR THE STORAGE OF CLEAN AND SOILED UTENSILS. PROVIDE DRYING RACKS AND / OR BUS CARTS FOR THE PROPER STORAGE OF UTENSILS. , ,
- General violation description:
- 4-301.13 - Drainboards, UTENSIL racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary UTENSIL holding before cleaning and after SANITIZING.
- Floor and Wall Junctures, Cove
- Comment:
- THE FLOOR / WALL JUNCTURES OF THE WALK-IN COOLER (INSIDE AND OUTSIDE), BASEMENT PREP AREA, KITCHEN, BAR AREA AND THE RESTROOM'S ARE NOT COVED. PROVIDE COVING FOR ALL WALL JUNCTURES IN ALL FOOD PREPARATION AND RESTROOM AREAS. ,
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Food Preparation
- Comment:
- OBSERVED CROCK POTS OF FOOD OPEN AND EXPOSED IN THE BASEMENT PREP AREA. THE COCKTAIL ICE BIN WAS MISSING A COVER AND ICE WAS EXPOSED. KEEP FOOD COVERED AND PROVIDE A COVER FOR THE ICE BIN. ,
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Food Storage
- Comment:
- OBSERVED FOOD BEING STORED ON THE FLOOR IN THE BASEMENT STORAGE / PREP AREA / WALK-IN COOLER. STORE ALL FOOD AND UTENSILS A MINIMUM OF 6" ABOVE THE GROUND., ;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Food Storage, Prohibited Areas
- Comment:
- OBSERVED FOOD BEING STORED AND PREPARED UNDER UNSHIELDED DRAIN LINES. PROPERLY A PROPER STORAGE AND PREP AREA FOR FOOD. ,
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Handwashing Signage
- Comment:
- HAND WASH REMINDER SIGNS WERE MISSING FROM THE KITCHEN AND BAR HAND SINKS. PROVIDE REMINDER SIGNS FOR ALL HAND WASH STATIONS. ,
- 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.
- Surface Characteristics
- Comment:
- 1. THE FLOORS , WALLS AND CEILINGS OF THE BASEMENT FOOD PREPARATION, DRY STORAGE AREA AND WALK-IN COOLER ARE NOT SMOOTH, EASILY CLEAN AND NON-ABSORBENT. A. THERE ARE EXPOSED BARE WOOD JOISTS ABOVE THE PREP / DRY STORAGE AREAS. B. THERE IS A BARE CONCRETE FLOOR C. ROUGH CONCRETE BLOCK WALL D. THE WALK-IN COOLER HAS BEEN LINED WITH BARE AND PAINTED CHIP BOARD. 2. THE TILE FLOOR AT THE BAR AREA NEAR THE 3-COMPARTMENT SINK IS DAMAGED. THE TILE FLOOR IN THE MENS RESTROOM IS DAMAGED. ALL ROOM FINISHES MUST BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT. REPAIR / REPLACE ALL DAMAGED FLOOR TILES. ,
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- Using Dressing Rooms and Locke
- Comment:
- OBSERVED PERSONAL ITEMS STORED IN KITCHEN AREA ABOVE FOOD AND CLEAN UTENSILS. PROVIDE A PROPER AREA FOR THE STORAGE OF PERSONAL ITEMS. ,
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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03/09/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- BARTENDER SUBMITTED QUAT TEST STRIP VIA EMAIL AND OWNER STATES HE USING QUAT SANITIZER ONLY. THE ESTABLISHMENT IS NOT USING CHLORINE TO SANITIZE ANY DISHES. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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10/07/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- TWO DIFFERENT TEST STRIPS ARE NEEDED INSIDE ESTABLISHMENT. A CHLORINE TEST KIT IS NEEDED IN KITCHEN AT 3 COMPARTMENT SINK AND A QUAT TEST KIT IS NEEDED AT BAR. OFFICE CONSULTATION IS RECOMMENDED.,
- 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)
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09/15/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SLICED TOMATOES AND SHREDDED LETTUCE WERE 41.9 F THROUGH THE USAGE OF ICE BATHS. 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: Sanitizing Solutions, Testing
- Comment:
- THERE IS NO QUAT SANITIZING TEST STRIP INSIDE ESTABLISHMENT. RISK CONTROL PLAN PROVIDED. THERE IS NO CHLORINE TEST STRIP IN KITCHEN. PROVIDE SANITIZING TEST STRIPS OR AN OFFICE CONSULTATION WILL BE RECOMMENDED., ,
- 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)
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09/05/2014 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED A SPRAY CONTAINERS WITH AN UNKNOWN CHEMICAL AND NO LABEL ON THE BOTTLE. WORKING CONTAINERS MUST HAVE LABEL OF CLEANING OR TOXIC SUBSTANCES. PIC DUMPED THE CONTENTS FROM THE BOTTLE. CORRECTED.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND WASHING SINK IN KITCHEN AREA. DRYING PROVISIONS SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED FOR PROPER HAND DRYING. PIC PROVIDED A ROLL OF PAPER TOWELS DURING INSPECTION. CORRECTED.
- 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
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW CHICKEN STORED ON TOP OF BEER KEGS INSIDE THE WALK-IN COOLER IN THE BASEMENT. RAW FOOD SHALL BE STORED AWAY FROM READY-TO-EAT FOODS/BEVERAGES TO AVOID CROSS CONTAMINATION. PERSON-IN-CHARGE(PIC) PLACED CHICKEN ON BOTTOM SHELF AWAY FROM THE BEER KEGS. INSPECTOR EDUCATED PIC ON POSSIBILITY OF CROSS CONTAMINATION. CORRECTED.
- 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:
- SLICED TOMATOES AND SHREDDED LETTUCE WERE 50 F INSIDE REACH-IN COOLER INSIDE KITCHEN. EXCEPT DURING PREPARATION, COOLING, COOKING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD FOR COLD HOLDING SHALL BE HELD AT 41 F OR LESS. DURING INSPECTION BOTH FOOD ITEMS WERE DISCARDED. TEMPERATURE LOGS SHALL BE KEPT ON THE SLICED TOMATOES AND SHREDDED LETTUCE TO ENSURE FOOD SAFETY. SUBMIT A 7 DAY LOG OF FOOD TEMPERATURES OF THE ABOVE FOOD ITEMS TO THE WAYNE COUNTY HEALTH DEPARTMENT VIA WJACKSO4@WAYNECOUNTY.COM AND ADDRESS COMMUNICATIONS TO WILMA JACKSON. FOLLOW UP WITHIN 10 DAYS. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON-IN- CHARGE(PIC) WAS UNAWARE OF THE BIG 5 FOOD BORNE ILLNESSES AND HOW TO HANDLE AN EMPLOYEE WITH A POSSIBLE FOOD BORNE DIAGNOSIS. THE BIG 5 FOOD BORNE ILLNESSES INCLUDE THE FOLLOWING: (1) SALMONELLA, (2) HEPATITIS A VIRUS, (3) ECOLI, (4) SHIGELLA, AND (5) NOROVIRUS. A FOOD EMPLOYEE WHO HAS BEEN DIAGNOSED WITH ANY OF THESE ILLNESSES MUST REPORT THEM TO THE PIC. INSPECTOR EDUCATED PIC AND PROVIDED A FOOD BORNE ILLNESS POSTER. CORRECTED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO SANITIZING TEST KIT AT BAR FOR GLASSWARE WHICH IS SANITIZED WITH QUATERNARY SOLUTION. THERE IS NO TEST KIT AVAILABLE AT 3 COMPARTMENT SINK FOR CHLORINE SOLUTION. A TEST KIT SHALL BE AVAILABLE TO TEST SANITIZING SOLUTION CONCENTRATION IN MG/L. PROVIDE. FOLLOW UP WITHIN 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- OBSERVED HAND WASHING SINK WITH A DRILL MOTOR, GARBAGE BAG, AND SHOE STRING INSIDE IT IN KITCHEN AREA. A HAND WASHING SINK SHALL BE EASILY ACCESSIBLE AT ALL TIMES. PIC REMOVE ITEMS. CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED DUMPSTER WITH OPEN LID. RECEPTACLES SHALL CLOSED TIGHT FITTING LIDS. CLOSE RECEPTACLES. VERIFY COMPLIANCE AT NEXT 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASHING SIGNAGE INSIDE THE MEN AND WOMEN'S BATHROOM. HAND WASH SIGNAGE SHALL BE PROVIDED TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE SIGNAGE. VERIFY AT NEXT INSPECTION.
- 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.
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08/25/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- AIR GAP IS PROVIDED ON 3 COMPARTMENT SINK BEHIND THE BAR. CORRECTED.
- 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: Food Temperature Measuring Dev
- Comment:
- A FOOD THERMOMETER IS PROVIDED. 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)
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03/19/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO AIR GAP ON 3 COMPARTMENT SINK BEHIND THE BAR. AN AIR GAP SHALL BE PROVIDED TO PREVENT BACK FLOW CONTAMINATION. PROVIDE. FOLLOW UP WITHIN 10 DAYS.,
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO FOOD THERMOMETER AVAILABLE IN FACILITY. A FOOD THERMOMETER MUST BE AVAILABLE AT ALL TIMES TO MAINTAIN AND OBTAIN FOOD TEMPERATURES. PROVIDE. FOLLOW UP WITHIN 10 DAYS.,
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO SOAP AT HAND WASH SINK IN GRILL AREA. SOAP,LIQUID, OR POWDER FORM MUST BE AVAILABLE AT ALL HAND WASH SINKS FOR HAND WASHING. PERSON-IN-CHARGE PROVIDED HAND SOAP DURING INSPECTION. CORRECTED.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- OBSERVED MERCURY LIGHT BULB ON KNIVES. TOXIC AND POSSIBLE TOXIC ITEMS SHALL NOT BE STORED ON UTENSILS. PIC REMOVED DURING INSPECTION. CORRECTED.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND WASH SIGNS WERE IN BOTH THE MEN'S AND WOMEN'S RESTROOM. HAND WASH SIGNAGE NEEDS TO BE PROVIDED BY ALL HAND WASH SINKS TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE. WILL VERIFY AT NEXT INSPECTION.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WAS NO LID ON TRASH CAN FOR SANITARY NAPKINS. WHEREVER FEMALES USE RESTROOMS A COVERED RECEPTACLE MUST BE PROVIDED FOR SANITARY NAPKINS. PROVIDE. WILL VERIFY AT NEXT INSPECTION.
- 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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02/20/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- ADVISORY IS NOW POSTED ON BAR MIRROR.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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09/04/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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08/23/2013 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- KIT PROVIDED.
- 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)
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06/14/2013 | Follow-up |
Restaurant representatives - add corrected or new information about Big League Brews, 20428 Ecorse Rd, Taylor, MI 48180 »