Bistro 222, 22266 Michigan Ave, Dearborn, MI 48124 - inspection findings and violations

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Business Info

Restaurant name: BISTRO 222
Address: 22266 Michigan Ave, Dearborn, MI 48124
Permit #: 062282
Non-smoking facility: No
Last inspection: 11/26/2014
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Inspection findings

Inspection date

Type
  • Critical: Before Use After Cleaning
    Comment:
    The dishmachine is sanitizing at 50ppm chlorine. Violation corrected.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Sanitizing Solutions, Testing
    Comment:
    Chlorine test strips are available today and mounted above the dishmachine. Violation 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)
 11/26/2014Follow-up
  • Critical: Before Use After Cleaning
    Comment:
    The dishmachine has not been repaired, chlorine sanitizer is not being fed through the machine, sanitize in three compartment sink until repaired. Correct within 10 days.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Sanitizing Solutions, Testing
    Comment:
    The sanitizer test strips have not been provided. Correct immediately.,
    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)
 10/15/2014Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    The dishmachine is not sanitizing today. 0ppm chlorine found today. Sanitizer in 3 comp sink until repaired. Recheck within 10 days.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Chlorine test strips are needed for the dishmachine, test daily to ensure 50-100ppm. 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)
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not sloped to drain
    Corrections:
    Repair/replace so that sloped to drain.
    Comment:
    Repair floor tiles that are missing /cracked around floor drain in front of 3 comp sink. Floor must be smooth, durable and easily cleanable. Water is pooling in this area today. Recheck in 6 months.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
 08/29/2014Routine
  • Critical: Hand Drying Provision
    Comment:
    HAND WASH SINK NEAR KITCHEN ICE MACHINE NOW HAS SUPPLY OF PAPER TOWELS. VIOLATION 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: Manual and Mechanical Warewash
    Comment:
    DISH WASH MACHINE CHLORINE SANITIZER RINSE NOW TESTS AT 100 PPM. SANITIZER APPLICATION TUBING REPLACED. VIOLATION 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: Using a Handwashing Sink
    Comment:
    HAND WASH SINK NEAR ICE MACHINE IN KITCHEN IS NOW FREE OF CLUTTER AND USEABLE. 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)
 03/06/2014Follow-up
  • Critical: Hand Drying Provision
    Locations:
    at the Hand wash sink(s)
    Comment:
    HAND SINK NEAR ICE MACHINE DOES NOT HAVE ANY PAPER TOWELS. EACH HANDWASHING SINK SHALL BE PROVIDED WITH DISPOSABLE PAPER TOWELS OR OTHER HAND DRYING PROVISION. PROVIDE PAPER TOWELS. CORRECT IN 10 DAYS. COFFEE STATION HAND WASH SINK NEEDED PAPER TOWELS AND WAS EQUIPPED WITH THEM. CORRECTED AT TIME OF INSPECTION.,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Manual and Mechanical Warewash
    Locations:
    basement Dish machine
    Comment:
    DISHWASH MACHINE SANITIZER CHLORINE RINSE TESTED LESS THAN 10 PPM. A CHEMICAL SANITIZER USED IN A DISHWASH MACHINE CHEMICAL SANITIZING SOLUTION SHALL BE 50-100 PPM FOR CHLORINE. SERVICE DISHWASH MACHINE IMMEDIATELY. REVISIT IN 10 DAYS TO ASSESS COMPLIANCE.,
    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: Using a Handwashing Sink
    Locations:
    By the ice machine(s)
    Comment:
    HAND WASH SINK NEAR ICE MACHINE IS FULL OF ITEMS AND UNUSABLE. A HAND WASH SINK SHALL BE MAINTAINED SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. REMOVE ITEMS FROM SINK TO RENDER IT USABLE. CORRECT WITHIN 10 DAYS.,
    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)
  • Frozen Food
    Locations:
    basement reach-in freezer(s)
    Comment:
    REACH-IN FREEZER IN BASEMENT HAD UNFROZEN CONTENTS. STORED FROZEN FOODS SHALL BE MAINTAINED FROZEN. SERVICE FREEZER IF THIS CONTINUES. DOOR MAY NOT HAVE BEEN FULLY SHUT.
    General violation description:
    3-501.11 - Stored frozen FOODS shall be maintained frozen.
  • Repairing
    Comment:
    A) STOVE-TOP HOOD HAD BURNED-OUT LIGHT BULBS B) BASEMENT CEILING NEAR DISHWASH MACHINE WAS BADLY DAMAGED PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. REPLACE BURNED OUT LIGHT BULBS. REPAIR DAMAGED CEILING. IT MUST BE SMOOTH DURABLE AND EASILY CLEANABLE. CORRECT IN 90 DAYS.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 02/24/2014Routine Inspection
  • Critical: Before Use After Cleaning
    Comment:
    100 PPM CHLORINE IN DISHMACHINE TODAY. CORRECTED.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Controlling Pests
    Comment:
    THERE ARE ONLY A FEW DRAINFLIES IN ESTABLISHMENT TODAY. CONTINUE WORKING WITH LPCO. STRIPS AND BAIT TRAPS ARE USED, NUMBERS HAVE DECREASED. SLOP SINK BUCKET IS EMPTIED EVERY NIGHT. CORRECTED, MONITOR AND CONTINUE EFFORTS.
    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
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    NO KNIVES FOUND BETWEEN COOLERS TODAY. CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: System Maintained in Good Repa
    Comment:
    ALL PLUMBING REPAIRS ARE COMPLETE. 3 COMPARTMENT SINK NO LONGER LEAKS. PREP SINK FAUCET IS REPLACED AND WORKING. COLD HANDLE ON BASEMENT HANDSINK IS REPAIRED. UTILITY SINK FAUCET IN BASEMENT IS REPLACED. 3 COMPARTMENT SINK DRAIN IS CLEAR AND FUNCTIONAL.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 10/25/2013Follow-up
  • Critical: Before Use After Cleaning
    Comment:
    O PPM CHLORINE IN DISHMACHINE TODAY. CORRECT IMMEDIATELY. 50-100PPM CHLORINE IS REQUIRED. REVISIT IN 10 DAYS. USE 3 COMPARTMENT SINK UNTIL REPAIRED.,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Controlling Pests
    Comment:
    THERE ARE STILL MANY GNATS IN THE KITCHEN, IT HAS IMPROVED SLIGHTLY. ELIMINATE PESTS WITHIN 10 DAYS. USE MORE PEST STRIPS. DUMP "SLOP SINK BUCKET" NIGHTLY AND KEEP COVERED BETWEEN USE. NO MOUSE DROPPINGS WERE FOUND TODAY. REVISIT IN 10 DAYS.,
    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
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    KNIVES WERE FOUND BETWEEN PREP TABLES TODAY. DISCONTINUE PLACING THEM IN THESE AREAS, IMMEDIATELY. WASH KNIVES.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    THE PREP TABLES ARE BELOW 41F TODAY, CUT TOMATOES, LETTUCE, ALL UNDER 41F TODAY. TABLES HAVE BEEN REPAIRED. VIOLATION CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: System Maintained in Good Repa
    Comment:
    THE 3 COMPARTMENT SINK WASH SINK IS STILL LEAKING INTO A BUCKET BELOW. THE PREP SINK FAUCET IS STILL MISSING. THE COLD HANDLE ON THE BASEMENT HANDSINK IS NOT WORKING. THE UTILITY SINK IN THE BASEMENT IS LEAKING. THE DRAIN ON THE 3 COMPARTMENT SINK IS FULL TO THE TOP TODAY. CLEAR IMMEDIATELY. REPAIR ALL SINKS WITHIN 10 DAYS.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 09/25/2013Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    THE DISHMACHINE WAS NOT SANITIZING TODAY, 0 PPM CHLORINE. THE BUCKET WAS CHANGED AND THE MACHINE PRIMED AND 50PPM CHLORINE WAS ACHIEVED. CORRECTED TODAY. MONITOR DAILY., ,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Controlling Pests
    Items:
    Pest(s) gnats, Pest(s) rodents mice
    Problems:
    Not performed, Present in facility
    Corrections:
    Remove pests from facility., Remove pests from facility.
    Comment:
    THERE ARE MANY GNATS (FRUIT FLIES) THROUGHOUT THE KITCHEN, ESPECIALLY BY THE FRONT HANDWASH SINK, MOP AREA AND THE DISHMACHINE IN THE BASEMENT. CONTACT A LICENSED PEST CONTROL OPERATOR IMMEDIATELY. THERE ARE ALSO MOUSE DROPPINGS ON THE SHELVES IN THE PREP AREA. ELIMINATE MICE AND GNATS/FRUIT FLIES IMMEDIATELY. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. USE PEST STRIPS AND TRAPPING DEVICES. KEEP AREA CLEAN AND DRY. MONITOR FOR MOUSE DROPPINGS DAILY., ,
    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
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Utensil(s) knives
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    DO NOT STORE KNIVES BETWEEN PREP TABLES AND COOLERS. THIS AREA IS NOT CLEAN. CLEAN AND SANITIZE KNIVES TODAY. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED PRIOR TO USE. CORRECTED TODAY. KNIVES MOVED AND WASHED., ,
    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: 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 FISH AND SHRIMP STORED OVER LETTUCE IN REACH IN COOLER TODAY. ALWAYS STORE RAW ANIMAL FOODS BELOW AND AWAY FROM READY TO EAT FOODS. CORRECTED TODAY, COOLER REARRANGED, FISH AND SHRIMP REMOVED FROM OVER PRODUCE. MONITOR DAILY.
    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:
    THE PREP TABLE ON THE COOKLINE HAD CUT TOMATOES AT 46F, CUT LETTUCE AT 51F, REPAIR/ADJUST IMMEDIATELY SO PHF'S ARE UNDER 41F AT ALL TIMES. DISCARD ALL ITEMS OVER 41F . REVISIT IN 10 DAYS.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    basement sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE 3 COMPARTMENT SINK WASH SINK IS LEAKING INTO A BUCKET BELOW. THE PREP SINK FAUCET IS MISSING. THE HANDSINK IN THE BASEMENT DOES NOT WORK. REPAIR ALL 3 OF THESE SINKS WITHIN 10 DAYS. PLUMBING MUST BE MAINTAINED IN GOOD WORKING ORDER AT ALL TIMES., ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Floors, Walls, and Ceilings
    Items:
    Ceiling(s)
    Problems:
    Not constructed, designed, installed to be
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    REPLACE MISSING/BROKEN CEILING TILES OVER DISHMACHINE WITHIN 6 MONTHS. CEILING MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
 08/09/2013Routine
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Prep area slicer
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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 and Restri
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES SOILED: 1) WALL SURFACE BEHIND KITCHEN PREP TABLE 2) WALL SURFACE SOILED WITH BLACK SUBSTANCE IN BASEMENT AT STORAGE RACK 3) CEILING VENT IN KITCHEN
    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.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Locations:
    Mop sink(s)
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    MOP STORED IN BUCKET OF SOILED WATER AT MOP SINK. DUMP SOILED WATER AND HANG MOP TO DRY.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    base of food processor prep area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    basement sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    LEAKS AT BASEMENT HANDSINK AND MOP SINK - WATER SUPPLY SHUT OFF DAILY - REPAIR LEAKS TO PREVENT WATER SHUT OFF.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 01/11/2013Routine
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    Facility
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    COOK UNAWARE OF PROPER COOLING PROCEDURE FOR COOKED RICE TO BE COOLED., PROPER COOLING PROCEDURES EXPLAINED AND UTILIZED.
    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: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    basement dish washing area
    Problems:
    Not immersed in For at least 7 seconds
    Corrections:
    Submerse for at least 7 seconds.
    Comment:
    EMPTY SANITIZER CONTAINER REPLACED.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    basement 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 EMPLOYEE HANDWASHING WHEN NEEDED.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) COOKLINE SHELF STORING SPICES 2) INTERIOR FLOOR OF BASEMENT REACH-IN FREEZER
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    basement
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    BASEMENT FLOOR AND STAIRWELL SOILED.
    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.
  • Food Temperature Measuring Dev
    Items:
    Thermometer(s)
    Locations:
    Facility
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) COOKLINE 2) PREP AREA 3) BASEMENT DISH AREA
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit chlorine
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Sponges
    Items:
    Sponges
    Locations:
    3-compartment sink(s)
    Problems:
    Used
    Corrections:
    Discontinue use.
    General violation description:
    4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    basement Hand wash sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    LEAK AT BASEMENT DISH AREA HANDSINK - WATER SUPPLY SHUT OFF - REPAIR IMMEDIATELY TO PREVENT TURNING OFF WATER SUPPLY.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    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
 06/06/2012Routine Inspection
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) FLOOR BEHIND COOKING EQUIPMENT 2) CEILING VENT INSIDE THE KITCHEN 3) WALL SURFACE SURROUNDING THE DISH MACHINE IN BASEMENT
    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.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    basement
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) DRAINLINE LEAKING AT BASEMENT HANDSINK - NO WATER SUPPLY TO BASEMENT HANDSINK IN DISH AREA 2) BASE OF MOP SINK FAUCET IN BASEMENT LEAKING WHEN WATER IS TURNED ON
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Cookline
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    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)
 12/06/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Utensil(s) knives
    Locations:
    prep station cooler Utensil Storage
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    KNIVES STORED SOILED IN BETWEEN PREP STATION COOLER AND COUNTER AT COOKLINE. CLEAN AND SANITIZE AFTER USE., ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    basement 2 door cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CONTAINER OF RICE AT 49F INSIDE THE BASEMENT 2-DOOR COOLER - PREPARED THE DAY PRIOR., POTENTIALLY HAZARDOUS FOOD DISCARDED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    behind the cooking equipment
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    basement
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) DRAINLINE LEAKING AND NO WATER SUPPLY AT DISH AREA HANDSINK 2) MOP SINK FAUCET BROKEN AND NO COLD WATER SUPPLY
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 05/25/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Prep area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) PREP SINK 2) SLICER , Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE OVEN 2) INTERIOR FLOOR OF BASEMENT REACH-IN FREEZER
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    Cookline Vent hood(s) and Filters
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    FLOORING SOILED: 1) COOKLINE BENEATH AND BEHIND THE COOKING EQUIPMENT 2) BASEMENT IN FRONT OF DISHMACHINE BENEATH RUBBER MAT
    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.
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    COOK LINE HANDSINK AND BASEMENT DISH AREA HANDSINK SOILED.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    NO WATER SUPPLY TO BASEMENT DISH AREA HANDSINK - WATER TURNED OFF DUE TO LEAK - REPAIR.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Using Dressing Rooms and Locke
    Items:
    Locker(s)/designated storage area(s) for employee belongings storage
    Locations:
    Dry storage area basement
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    OBSERVED EMPLOYEE CLOTHING STORED WITH FOODS IN BASEMENT DRY STORAGE AREA.
    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.
 11/15/2010Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
    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: Hot and cold holding
    Comment:
    NO POTENTIALLY HAZARDOUS FOODS ARE STORED INSIDE EITHER UNIT.
    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: Preventing Contamination from
    Comment:
    EMPLOYEES NO LONGER HANDLING READY TO EAT FOODS WITH BARE HANDS.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Separation, Packaging, & Segre
    Comment:
    RAW ANIMAL FOODS PROPERLY SEPARATED FROM OTHER FOODS. VIOLATION 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: System Maintained in Good Repa
    Comment:
    PLUMBING REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning, Frequency/Restrictio
    Comment:
    FLOORING CLEANED., WALL SURFACES CLEANED.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Light Bulbs, Protective Shield
    Comment:
    COMPLIANT 6-301.14 Protective light shields are in place as needed.
    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
 06/22/2010Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Prep area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    DICER SOILED ON SHELF ABOVE 3-COMPARTMENT SINK.
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Prep area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    DICER SOILED ON SHELF ABOVE 3-COMPARTMENT SINK.,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) RAW SHELL EGGS AT 48F, RAW CHICKEN AT 49F, TOMATOES AT 46F INSIDE THE BASEMENT 2-DOOR REACH-IN COOLER 2) DRESSING AT 47FON RAISED RAIL, CALAMARI AT 51F INSIDE COOKLINE SALAD PREP COOLER
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) RAW SHELL EGGS AT 48F, RAW CHICKEN AT 49F, TOMATOES AT 46F INSIDE THE BASEMENT 2-DOOR REACH-IN COOLER 2) DRESSING AT 47FON RAISED RAIL, CALAMARI AT 51F INSIDE COOKLINE SALAD PREP COOLER,
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Cookline
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    COOKS OBSERVED USING ONE GLOVE IMPROPERLY TOUCHING READY TO EATS WITH BOTH THE GLOVED AND UNGLOVED HANDS - TWO GLOVES ARE REQUIRED.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Cookline
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    COOKS OBSERVED USING ONE GLOVE IMPROPERLY TOUCHING READY TO EATS WITH BOTH THE GLOVED AND UNGLOVED HANDS - TWO GLOVES ARE REQUIRED.,
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    Facility
    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 SHELL EGGS STORED ABOVE FRESH PRODUCE INSIDE THE BASEMENT 2-DOOR REACH-IN COOLER.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    Facility
    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 SHELL EGGS STORED ABOVE FRESH PRODUCE INSIDE THE BASEMENT 2-DOOR REACH-IN COOLER.,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) NO WATER SUPPLY AT BASEMENT DISH AREA HANDSINK 2) LEAK AT 3-COMPARTMENT SINK DRAINLINE
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) NO WATER SUPPLY AT BASEMENT DISH AREA HANDSINK 2) LEAK AT 3-COMPARTMENT SINK DRAINLINE ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) BASEMENT FLOOR 2) WALL SURFACES AT 3-COMPARTMENT SINK, AT BASEMENT DISH MACHINE, AT MOP SINK
    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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) BASEMENT FLOOR 2) WALL SURFACES AT 3-COMPARTMENT SINK, AT BASEMENT DISH MACHINE, AT MOP SINK, ,
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    basement
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    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
 05/12/2010Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
    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: Controlling Pests
    Comment:
    NO INSECTS OBSERVED INSIDE THE FACILITY.
    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
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK. VIOLATION CORRECTED.
    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: Separation, Packaging, & Segre
    Comment:
    COMPLIANT 3-302.11 NO CROSS CONTAMINATION POTENTIAL IN STORAGE OBSERVED.
    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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Comment:
    WALL SURFACES CLEANED., FLOORING CLEANED.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Hand Cleanser, Availabilty
    Comment:
    SOAP PROVIDED TO EACH HANDSINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Maintaining/Using Handwashing
    Comment:
    HANDSINKS CLEANED.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • System Maintained in Good Repa
    Comment:
    PLUMBING REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Wiping Cloths, Use Limitation
    Comment:
    WIPING CLOTHS ARE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES.
    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
 12/17/2009Follow-up

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