Bizzy Bee Coney Island, 12118 Fort, Southgate, MI 48195 - inspection findings and violations

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Business Info

Restaurant name: BIZZY BEE CONEY ISLAND
Address: 12118 Fort, Southgate, MI 48195
Permit #: 049762
Non-smoking facility: No
Last inspection: 04/15/2015
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Inspection findings

Inspection date

Type
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s) Facility
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Ready to eat, potentially hazardous foods in walk in cooler (held over 24 hours) are not date marked: sliced ham, cooked bacon, sliced turkey. Date mark with an expiration date of not more than 7 days from date of preparation (day made/opened plus 6 days)., PHFs dated during inspection. 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
 04/15/2015Routine
  • Critical: Common Name
    Items:
    Working containers-toxics
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    5 CHEMICAL SPRAY BOTTLES OBSERVED WITHOUT LABELS INDICATING THE CONTENTS. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. CORRECTED AT TIME OF INSPECTION BY LABELING ALL OF THE SPRAY BOTTLES USING PERMANENT MARKER.
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    UNCOVERED EMPLOYEE BEVERAGE OBSERVED STORE ON THE DELI SLICER. 2 PACKS OF CIGARETTES OBSERVED STORED IN THE KITCHEN ABOVE FOOD PREP SURFACES OR CLEAN DISHES. STORE EMPLOYEE BEVERAGES IN A COVERED CONTAINER. STORE BEVERAGES AND CIGARETTES IN A DESIGNATED AREA THAT IS BELOW AND AWAY FROM FOOD PREP AREAS AND CLEAN DISHES.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Equipment, Utensils, Linens, a
    Items:
    Single-service/single-use article(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    CASES OF NAPKINS, FOAM CUPS, CARRY OUT CONTAINERS STORED ON THE FLOOR IN THE DRY STORAGE ROOM. STORE SINGLE USE ITEMS UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    SEVERAL FOOD ITEMS OBSERVED STORED ON THE FLOOR OF THE WALK-IN COOLER BENEATH THE WIRE RACK SHELVES SUCH AS A BAG OF ONIONS, PAN OF GRAVY, CASES OF BACON AND RAW CHICKEN. KEEP FOOD UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHT SHIELD IN THE WALK-IN COOLER OBSERVED BROKEN, 2 MISSING LIGHT SHIELDS IN COOK LINE AREA AND 1 MISSING LIGHT SHIELD IN KITCHEN. REPLACE MISSING OR DAMAGED LIGHT SHIELDS.
    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
  • Prohibitions
    Items:
    Single-service and single-use article(s)
    Problems:
    Stored In mechanical room
    Corrections:
    Remove and store in protected area.
    Comment:
    CASE OF DRINKING STRAWS OBSERVED STORED IN THE MECHANICAL ROOM CONTAINING BOILER AND HOT WATER HEATER. THE MECHANICAL ROOM IS A PROHIBITED AREA FOR THE STORAGE OF ANY SINGLE USE ITEMS OR FOOD. RELOCATE STRAWS TO APPROVED STORAGE AREA.
    General violation description:
    4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
 10/15/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED. THE WALK IN COOLER HAS BEEN SERVICED AND AMBIENT AIR TEMPERATURE OF 38*F OBSERVED. THE COOLER AIR TEMPERATURE HAS BEEN MONITORED DAILY AND MONITORING LOGS COMPLETED. ALL FOOD ITEMS STORED IN THE WALK-IN COOLER OBSERVED AT 40*F OR BELOW TODAY.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 05/09/2014Follow-up
  • Critical: Characteristics
    Comment:
    CORRECTED. NO EGG CRATES OBSERVED RE-USED IN THE FACILITY AT TIME OF INSPECTION.
    General violation description:
    4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
  • Critical: Cooling Methods
    Comment:
    CORRECTED. EFFECTIVE COOLING METHODS OBSERVED AT TIME OF INSPECTION. SOUPS PLACED INTO SHALLOW PANS. RCP SUBMITTED.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Food Temperature Measuring Dev
    Comment:
    CORRECTED. FOOD PROBE THERMOMETER PROVIDED.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Manual and Mechanical Warewash
    Comment:
    CORRECTED. DISH MACHINE HAS BEEN SERVICED BY ECOLAB. SANITIZER HOSE REPLACED. 100 PPM CHLORINE DETECTED. RCP SUBMITTED.
    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: Potentially Hazardous Food (Ti
    Comment:
    NOT CORRECTED. ALL FOOD ITEMS IN THE WALK-IN COOLER OBSERVED AT 50-54*F INCLUDING COOKED PASTAS, SOUPS, SHELL EGGS, MILK, DELI MEATS, TUNA SALAD, SLICED/CHOPPED TOMATOES, ETC. AMBIENT AIR TEMPERATURE OBSERVED AT 50*F. PIC STATES THAT THE SERVICE TECHNICIAN SERVICED THE COOLER. THE CONDENSER COILS HAVE BEEN CLEANED. NO TEMPERATURE MONITORING LOGS HAVE BEEN COMPLETED. IT IS UNKNOWN FOR HOW LONG THE TEMPERATURE IN THE COOLER HAS BEEN ABOVE 41*F AND THE FOODS HAVE BEEN IN THE TEMPERATURE DANGER ZONE. COLD, POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR BELOW. DISCARD ALL PHF HELD AT UNSAFE TEMPERATURES (ABOVE 41*F) IN THE WALK-IN COOLER. SERVICE THE COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. USE PREP COOLERS TO HOLD FOOD AT SAFE TEMPERATURE. COMPLETE THE TEMPERATURE MONITORING LOG FOR THE WALK-IN COOLER FROM TODAY UNTIL THE NEXT FOLLOW-UP INSPECTION TO BE CONDUCTED WITHIN ONE WEEK (BY 5/9/14). FAILURE TO COMPLY WILL RESULT IN AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 05/02/2014Follow-up
  • Critical: Characteristics
    Items:
    Single-service/use articles
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED CARDBOARD SHELL EGG TRAYS RE-USED IN VARIOUS AREAS OF THE FACILITY SUCH AS IN THE BUN WARMER, AS LANDING MATS FOR COOK LINE UTENSILS AND LIDS, AS SHELF LINERS IN THE SALAD DRESSING COOLER, UNDER BAGS OF BURGER BUNS ON THE COOK LINE SHELF. DUE TO POTENTIAL FOR CROSS-CONTAMINATION, TRAYS THAT HAD BEEN USED TO STORE RAW SHELL EGGS MAY NOT BE RE-USED. DISCARD THE EGG TRAYS AND DISCONTINUE THE PRACTICE OF RE-USING THE EGG TRAYS. CORRECT IMMEDIATELY. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
    General violation description:
    4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
  • Critical: Characteristics
    Items:
    Single-service/use articles
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED CARDBOARD SHELL EGG TRAYS RE-USED IN VARIOUS AREAS OF THE FACILITY SUCH AS IN THE BUN WARMER, AS LANDING MATS FOR COOK LINE UTENSILS AND LIDS, AS SHELF LINERS IN THE SALAD DRESSING COOLER, UNDER BAGS OF BURGER BUNS ON THE COOK LINE SHELF. DUE TO POTENTIAL FOR CROSS-CONTAMINATION, TRAYS THAT HAD BEEN USED TO STORE RAW SHELL EGGS MAY NOT BE RE-USED. DISCARD THE EGG TRAYS AND DISCONTINUE THE PRACTICE OF RE-USING THE EGG TRAYS. CORRECT IMMEDIATELY. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
    General violation description:
    4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
  • Critical: Common Name
    Items:
    Working containers-toxics
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    AT LEAST 5 UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED STORED IN THE KITCHEN AND SERVER AREA. CORRECTED AT TIME OF INSPECTION BY LABELING ALL OF THE CHEMICAL SPRAY BOTTLES WITH THE COMMON NAME OF THE CONTENTS USING PERMANENT MARKER.
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • Critical: Common Name
    Items:
    Working containers-toxics
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    AT LEAST 5 UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED STORED IN THE KITCHEN AND SERVER AREA. CORRECTED AT TIME OF INSPECTION BY LABELING ALL OF THE CHEMICAL SPRAY BOTTLES WITH THE COMMON NAME OF THE CONTENTS USING PERMANENT MARKER.
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    NO EFFECTIVE COOLING METHODS ARE USED TO COOL FOODS WITHIN THE REQUIRED TIME FRAMES. OBSERVED SOUP AND SAUSAGE LINKS IN TIGHTLY COVERED CONTAINERS PLACED INTO THE WALK-IN COOLER WHILE HOT, 3 WHOLE CORNED BEEF BRISKETS PLACED INTO A PLASTIC BUS TUB COVERED WITH AN INVERTED PLASTIC BUS TUB AND LEFT ON THE PREP TABLE WHILE HOT, AND AN EMPLOYEE STATES THAT ITEMS IN THE HOT HOLDING UNIT ARE LEFT OUT TO COOL FOR A WHILE AT THE END OF THE NIGHT BEFORE PLACING INTO THE WALK-IN COOLER IN COVERED CONTAINERS. NO TEMPERATURES ARE TAKEN DURING THE COOLING PROCESS. TO ENSURE THAT FOOD ITEMS ARE PROPERLY COOLED, USE EFFECTIVE COOLING METHODS SUCH AS LEAVING FOODS UNCOVERED/LOOSELY COVERED, SEPARATING FOODS INTO SMALLER PORTIONS, USING METAL PANS/CONTAINERS, USING AN ICE BATH OR ICE WAND. TEMPERATURES MUST BE TAKEN DURING THE COOLING PROCESS TO ENSURE THAT COOLING REQUIREMENTS ARE MET. CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT PRIORITY FOUNDATION VIOLATION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    NO EFFECTIVE COOLING METHODS ARE USED TO COOL FOODS WITHIN THE REQUIRED TIME FRAMES. OBSERVED SOUP AND SAUSAGE LINKS IN TIGHTLY COVERED CONTAINERS PLACED INTO THE WALK-IN COOLER WHILE HOT, 3 WHOLE CORNED BEEF BRISKETS PLACED INTO A PLASTIC BUS TUB COVERED WITH AN INVERTED PLASTIC BUS TUB AND LEFT ON THE PREP TABLE WHILE HOT, AND AN EMPLOYEE STATES THAT ITEMS IN THE HOT HOLDING UNIT ARE LEFT OUT TO COOL FOR A WHILE AT THE END OF THE NIGHT BEFORE PLACING INTO THE WALK-IN COOLER IN COVERED CONTAINERS. NO TEMPERATURES ARE TAKEN DURING THE COOLING PROCESS. TO ENSURE THAT FOOD ITEMS ARE PROPERLY COOLED, USE EFFECTIVE COOLING METHODS SUCH AS LEAVING FOODS UNCOVERED/LOOSELY COVERED, SEPARATING FOODS INTO SMALLER PORTIONS, USING METAL PANS/CONTAINERS, USING AN ICE BATH OR ICE WAND. TEMPERATURES MUST BE TAKEN DURING THE COOLING PROCESS TO ENSURE THAT COOLING REQUIREMENTS ARE MET. CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT PRIORITY FOUNDATION VIOLATION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO FOOD PROBE THERMOMETER IS PROVIDED IN THE FACILITY TO MONITOR FOOD TEMPERATURES WHEN COLD/HOT HOLDING, COOLING, REHEATING, COOKING, RECEIVING. PROVIDE A METAL STEM, FOOD PROBE THERMOMETER AND ENSURE THAT IT IS ACCESSIBLE FOR USE BY FOOD EMPLOYEES. CORRECT IMMEDIATELY. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
    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: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO FOOD PROBE THERMOMETER IS PROVIDED IN THE FACILITY TO MONITOR FOOD TEMPERATURES WHEN COLD/HOT HOLDING, COOLING, REHEATING, COOKING, RECEIVING. PROVIDE A METAL STEM, FOOD PROBE THERMOMETER AND ENSURE THAT IT IS ACCESSIBLE FOR USE BY FOOD EMPLOYEES. CORRECT IMMEDIATELY. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
    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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER BUCKET IS 3/4 FULL BUT EVEN AFTER PRIMING THE SANITIZER PUMP FOR SEVERAL MINUTES, THE SANITIZER WAS NOT OBSERVED PUMPING UP INTO THE SANITIZER HOSE. SERVICE THE DISH MACHINE. ENSURE THAT 50-100 PPM CHLORINE IS PRESENT IN THE SANITIZE RINSE. USE THE 3-COMPARTMENT SINK TO SANITIZE WARES UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT PRIORITY VIOLATION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
    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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER BUCKET IS 3/4 FULL BUT EVEN AFTER PRIMING THE SANITIZER PUMP FOR SEVERAL MINUTES, THE SANITIZER WAS NOT OBSERVED PUMPING UP INTO THE SANITIZER HOSE. SERVICE THE DISH MACHINE. ENSURE THAT 50-100 PPM CHLORINE IS PRESENT IN THE SANITIZE RINSE. USE THE 3-COMPARTMENT SINK TO SANITIZE WARES UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT PRIORITY VIOLATION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES.,
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    ALL FOOD ITEMS IN THE WALK-IN COOLER OBSERVED AT 48-50 DEGREES INCLUDING EGGS, MILK, CREAM, HAM, ROAST BEEF, TURKEY, COOKED CHICKEN, VEGETABLE SOUP, SOUR CREAM, SLICED TOMATOES. COOLER AIR TEMPERATURE OBSERVED AT 52*F. NO TEMPERATURE MONITORING LOGS ARE IN PLACE. IT IS UNKNOWN FOR HOW LONG THE FOOD ITEMS HAVE BEEN AT UNSAFE TEMPERATURE. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR COLDER. DISCARD ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD AT UNSAFE TEMPERATURES IN THE WALK-IN COOLER. SERVICE THE COOLER. KEEP POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLERS AT 41*F OR BELOW UNTIL THE WALK-IN COOLER IS HOLDING PROPER TEMPERATURE. CORRECT IMMEDIATELY. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE., ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    ALL FOOD ITEMS IN THE WALK-IN COOLER OBSERVED AT 48-50 DEGREES INCLUDING EGGS, MILK, CREAM, HAM, ROAST BEEF, TURKEY, COOKED CHICKEN, VEGETABLE SOUP, SOUR CREAM, SLICED TOMATOES. COOLER AIR TEMPERATURE OBSERVED AT 52*F. NO TEMPERATURE MONITORING LOGS ARE IN PLACE. IT IS UNKNOWN FOR HOW LONG THE FOOD ITEMS HAVE BEEN AT UNSAFE TEMPERATURE. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR COLDER. DISCARD ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD AT UNSAFE TEMPERATURES IN THE WALK-IN COOLER. SERVICE THE COOLER. KEEP POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLERS AT 41*F OR BELOW UNTIL THE WALK-IN COOLER IS HOLDING PROPER TEMPERATURE. CORRECT IMMEDIATELY. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
    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)
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    FOOD CONTAINERS AND PANS OBSERVED STORED ON THE FLOOR OF THE WALK-IN COOLER. TO PREVENT THE TRANSFER OF SOIL FROM THE COOLER FLOOR TO FOOD PREP SURFACES VIA THE UNDERSIDE OF THE FOOD CONTAINERS, STORE ALL FOOD UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
    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
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    FOOD CONTAINERS AND PANS OBSERVED STORED ON THE FLOOR OF THE WALK-IN COOLER. TO PREVENT THE TRANSFER OF SOIL FROM THE COOLER FLOOR TO FOOD PREP SURFACES VIA THE UNDERSIDE OF THE FOOD CONTAINERS, STORE ALL FOOD UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    WALK-IN COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 52*F. THE WALK-IN COOLER CONDENSER COILS OBSERVED TO BE COATED IN DUST. THE SERVICE TECHNICIAN WAS CALLED AND ARRIVED AT TIME OF INSPECTION AND DIRECTED THE PERSON IN CHARGE TO THOROUGHLY CLEAN THE CONDENSER COILS WITH SOAP AND WATER/ POWER WASHER. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER UNTIL IT IS HOLDING FOOD AT 41*F OR BELOW.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    WALK-IN COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 52*F. THE WALK-IN COOLER CONDENSER COILS OBSERVED TO BE COATED IN DUST. THE SERVICE TECHNICIAN WAS CALLED AND ARRIVED AT TIME OF INSPECTION AND DIRECTED THE PERSON IN CHARGE TO THOROUGHLY CLEAN THE CONDENSER COILS WITH SOAP AND WATER/ POWER WASHER. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER UNTIL IT IS HOLDING FOOD AT 41*F OR BELOW.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
 04/17/2014Routine
  • Critical: Manual and Mechanical Warewash
    Comment:
    CORRECTED. THE DISH MACHINE SANITIZER TUBE HAS BEEN REPAIRED AND 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE.
    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: Manual and Mechanical Warewash
    Comment:
    CORRECTED. THE DISH MACHINE SANITIZER TUBE HAS BEEN REPAIRED AND 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE.
    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
 11/07/2013Follow-up
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    THICK POTATO SOUP OBSERVED PLACED IN THE WALK-IN COOLER IN COVERED CONTAINER WHILE AT 100*F AT TIME OF INSPECTION. EFFECTIVE COOLING METHODS MUST BE USED TO ENSURE THAT FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAME. USE EFFECTIVE COOLING METHODS AS DESCRIBED. CORRECTED THROUGH DISCUSSION WITH STAFF. SOUPS WILL BE PLACED INTO THE ICE BATH AND TEMPERATURES WILL BE TAKEN DURING THE COOLING PROCESS.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    THICK POTATO SOUP OBSERVED PLACED IN THE WALK-IN COOLER IN COVERED CONTAINER WHILE AT 100*F AT TIME OF INSPECTION. EFFECTIVE COOLING METHODS MUST BE USED TO ENSURE THAT FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAME. USE EFFECTIVE COOLING METHODS AS DESCRIBED. CORRECTED THROUGH DISCUSSION WITH STAFF. SOUPS WILL BE PLACED INTO THE ICE BATH AND TEMPERATURES WILL BE TAKEN DURING THE COOLING PROCESS.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. REPAIR OR ADJUST DISH MACHINE TO PROVIDE 50-100 PPM CHLORINE IN THE SANITIZE RINSE. CORRECT IMMEDIATELY. SANITIZE WARES IN THE 3-COMPARTMENT SINK UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. REPAIR OR ADJUST DISH MACHINE TO PROVIDE 50-100 PPM CHLORINE IN THE SANITIZE RINSE. CORRECT IMMEDIATELY. SANITIZE WARES IN THE 3-COMPARTMENT SINK UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    NO DATE MARKINGS PROVIDED ON REQUIRED FOODS SUCH AS TUNA SALAD, COOKED RICE, COOKED PASTA, COOKED SOUPS, CHEESECAKES. PROVIDE DATE MARKINGS ON REQUIRED FOOD ITEMS. CONSUME OR DISCARD ITEMS REQUIRING DATE MARKINGS WITHIN 7 DAYS OF PREPARATION/OPENING/PORTIONING/THAWING. CORRECTED AT TIME OF INSPECTION BY LABELING THE NOTED FOODS WITH THE PREP/OPENING DATES.
    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: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    NO DATE MARKINGS PROVIDED ON REQUIRED FOODS SUCH AS TUNA SALAD, COOKED RICE, COOKED PASTA, COOKED SOUPS, CHEESECAKES. PROVIDE DATE MARKINGS ON REQUIRED FOOD ITEMS. CONSUME OR DISCARD ITEMS REQUIRING DATE MARKINGS WITHIN 7 DAYS OF PREPARATION/OPENING/PORTIONING/THAWING. CORRECTED AT TIME OF INSPECTION BY LABELING THE NOTED FOODS WITH THE PREP/OPENING DATES.
    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
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OBSERVED 3 EMPLOYEE BEVERAGES IN UNCOVERED CUPS. KEEP COVERED AND STORE BELOW AND AWAY FROM FOOD, FOOD PREP AREAS, AND CLEAN EQUIPMENT.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OBSERVED 3 EMPLOYEE BEVERAGES IN UNCOVERED CUPS. KEEP COVERED AND STORE BELOW AND AWAY FROM FOOD, FOOD PREP AREAS, AND CLEAN EQUIPMENT.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Problems:
    Not cleaned when contaminated
    Corrections:
    Clean properly when contaminated.
    Comment:
    OBSERVED SOIL ON THE UPPER INTERIOR OF THE ICE BIN AT THE ICE MACHINE. CLEAN NOW AND AS OFTEN AS NECESSARY TO KEEP CLEAN.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Problems:
    Not cleaned when contaminated
    Corrections:
    Clean properly when contaminated.
    Comment:
    OBSERVED SOIL ON THE UPPER INTERIOR OF THE ICE BIN AT THE ICE MACHINE. CLEAN NOW AND AS OFTEN AS NECESSARY TO KEEP CLEAN.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO HAND WASHING SIGNS PROVIDED IN THE RESTROOMS. PROVIDE.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO HAND WASHING SIGNS PROVIDED IN THE RESTROOMS. PROVIDE.
    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.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    Comment:
    ICE SCOOP AND ICE CREAM SCOOPS STORED IN STANDING WATER. STORE SCOOPS IN RUNNING WATER AT THE DIPPER WELL OR IN A CLEAN, DRY AREA.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored In standing water
    Corrections:
    Store as stated above.
    Comment:
    ICE SCOOP AND ICE CREAM SCOOPS STORED IN STANDING WATER. STORE SCOOPS IN RUNNING WATER AT THE DIPPER WELL OR IN A CLEAN, DRY AREA.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    NO LIGHT SHIELD PROVIDED ON THE LIGHTS IN THE WARE WASHING AREA.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    NO LIGHT SHIELD PROVIDED ON THE LIGHTS IN THE WARE WASHING AREA.
    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
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    COOLER THERMOMETERS MISSING OR INACCURATE IN SEVERAL COOLERS. PROVIDE AN ACCURATE AMBIENT AIR TEMPERATURE THERMOMETER IN ALL COOLERS.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    COOLER THERMOMETERS MISSING OR INACCURATE IN SEVERAL COOLERS. PROVIDE AN ACCURATE AMBIENT AIR TEMPERATURE THERMOMETER IN ALL COOLERS.
    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)
 10/17/2013Routine
  • Critical: Responsibility of Permit Holde
    Comment:
    A POSTER LISTING THE BIG 5 FOOD BORNE ILLNESSES IS POSTED NEAR EMPLOYEE'S TO DO LIST NEXT TO THE OWNER'S OFFICE. A FORMAL MEETING ON EMPLOYEE HEALTH PROCEDURES IS SCHEDULED FOR THE WEEK OF 5-6-13. 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: Responsibility of Permit Holde
    Comment:
    A POSTER LISTING THE BIG 5 FOOD BORNE ILLNESSES IS POSTED NEAR EMPLOYEE'S TO DO LIST NEXT TO THE OWNER'S OFFICE. A FORMAL MEETING ON EMPLOYEE HEALTH PROCEDURES IS SCHEDULED FOR THE WEEK OF 5-6-13. 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.
05/03/2013Follow-up
  • Critical: Food Contact with Equipment an
    Comment:
    INTERIOR CLEAN OF I MKR, RCP APPROVED
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Preventing Contamination from
    Comment:
    ALL COOKS WEARING GLOVES, RCP APPROVED
    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: Sanitizing Solutions, Testing
    Comment:
    TEST KIT IN PLACE
    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)
 10/26/2012Follow-up
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    ICE MAKER(S) INTERIOR(S)
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    PLEASE WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL AND FILL OUT RCP FOR FOLLOW-UP,
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    Dishmachine cleaning chemicals and supplies
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    MACHINE TESTED 0 PPM CL2 SEVERAL TIMES , SWITCHED BUCKETS, PRIMED RETESTED AT 100 PPM CL2
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Employee(s) BARE HAND CONTACT
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    COOK ASSEMBLED SALAD WITH BARE HANDS PLEASE FILL OUT RISK CONTROL PLAN (RCP) FOR FOLLOW-UP AND DISCONTINUE THIS PRACTICE,
    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: Safe, Unadulterated, and Hones
    Items:
    Food
    Locations:
    CANNED GOODS STORAGE IN ORIGINAL CONTAINER
    Problems:
    Not safe
    Corrections:
    Discard.
    Comment:
    PEPPERS STORED IN OPENED CAN SOILED AT RIM PLEASE ALWAYS PUT INTO CLEAN, FOOD GRADE CONTAINER(S) IF NOT USING ENTIRE AMOUNT AT TIME OF OPENING, PIC DISCARDED
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Locations:
    Dishmachine CHLORINE SANITIZATION
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PLEASE PURCHASE AND USE DAILY A CHLORINE TEST KIT FOR SPRAY SANITIZING SYSTEM AND DISHMACHINE,
    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)
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    Ice machine(s) MISC STORAGE
    Problems:
    Stored in soiled, wet conditions
    Corrections:
    Store in protected manner.
    Comment:
    CAN OF RED BULL STORED IN ICE FOR CONSUMPTION DO NOT USE ICE BIN FOR STORAGE
    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
 10/19/2012Routine
  • Critical: Food Contact with Equipment an
    Comment:
    I MKR CLEAN
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Preventing Contamination from
    Comment:
    BOTH COOKS WEARING GLOVES TODAY
    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: Time as a Public Health Contro
    Comment:
    CHART BEING USED TODAY FOR EGGS EARLIER TODAY, AND NO EGGS OUT OF REFRIGERATION NOW
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
04/19/2012Follow-up
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    ICE MAKER(S) INTERIOR(S)
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    PIC REDUCED HEIGHTS OF BOTH STACKS AND PUT EXCESS INTO OTHER REACH-IN COOLER, TOPS OF TWO VERY HIGHLY PILED STACKS OF CHEESES TESTED 52 F BOTTOMS WERE BOTH 41 F OR LOWER PLEASE KEEPBELOW TOP HEIGHT OF LEXONS WITHIN THEY ARE STORED AND KEEP LID CLOSED WHENEVER PRACTICAL TO HELP MAINTAIN 41 F THROUGHOUT AS REQUIRED
    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:
    Employee(s) BARE HAND CONTACT
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    SANDWICH PUT INTO A "TO GO" WITH BARE HANDS PLEASE USE WAX PAPER UNTIL GLOVES ARE RESTOCKED,
    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: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    Cookline WORKING SUPPLY(IES)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    TRAY OF SHELL EGGS AND CHUNKS OF COOKED CHICKEN HELD AT COUNTER OUTSIDE OF REFRIGERATION PLEASE INSTRUCT EMPLOYEES OF ALL SHIFTS TO USE DRY ERASE BOARD PROPERLY AS DONE DURING MORNING RUSH 3-501.19 PROVIDED,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Cooling methods
    Items:
    Food item(s) cooled
    Locations:
    Cookline COOLING OF COOKED PHF'S
    Problems:
    Improperly
    Comment:
    CHICKEN BREASTS AT 95 F COOK SAID IT WAS ABOUT FORTY FIVE MINUTES AGO THAT THEY WERE COOKED PLEASE USE FOOD THERMOMETER AND NOTE AT WHAT TIME THE COOKED ITEMS ARE AT 135 F IT IS AT THIS POINT THAT THE FIRST STEP IN RAPID COOLING MUST BEGIN (SEE MDA STICKER) PLEASE CONSIDER USE OF WALK IN FREEZER TO FACILITATE
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    HANDSINK(S) TOWEL DISPENSER(S)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    FRONT HANDSINK IS DESIGNED FOR USE OF TRI-FOLD TOWELS TO COME OUT OF THE BOTTOM TODAY, CONTINUOUS ROLL OF BROWN TOWELS BEING USED PLEASE INSTALL WALL MOUNTED DISPENSER FOR THE BROWN ONES, OR INSTALL TRI-FOLD TOWELS IN EXISTING DISPENSER DRAWER, OR USE PERFORATED ONES AND PROVIDE FREESTANDING DISPENSER TO ALLOW FOR HAND DRYING AND TO ACCOMODATE PROPER HANDWASHING
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Locations:
    OUTER OPENING(S) door(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    REAR DOOR PROPPED OPEN WITH BUCKET PLEASE KEEP CLOSED DURING HOURS OR INSTALL TIGHT FITTING SCREEN DOOR MDA FLY HANDOUT PROVIDED
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
 04/09/2012Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Comment:
    R T E 'S STORED ON TOP SHELF AND RAW CHICKEN AND BURGER ON BOTTOM OF PREP COOLER ON N SIDE OF GRILL LINE
    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: Warewashing Chem.San., Temp/pH
    Comment:
    MACHINE TESTED 150 PPM CL2
    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: Working containers, Common Nam
    Comment:
    ALL BOTTLES LABELLED TODAY
    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.
11/03/2011Follow-up
  • Critical: Separation, Packaging, & Segre
    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:
    OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION IN THE PREP COOLER: -RAW CHICKEN STORED NEXT TO DELI MEATS -RAW POOLED EGGS (FOR FRENCH TOAST) STORED ABOVE COOKED TURKEY -RAW GYRO MEAT STORED ABOVE COOKED CORNED BEEF RAW MEAT AND EGGS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION. REARRANGE PREP COOLER WITH RAW MEATS BELOW AND AWAY FROM READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    0 PPM CHLORINE DETECTED IN SANITIZE RINSE AT DISH MACHINE. SANITIZER IS AVAILABLE IN THE BUCKET AND THE PUMP IS PUMPING BUT IT DOES NOT APPEAR TO BE HOLDING PRIME. 50-100 PPM CHLORINE ARE REQUIRED TO PROPERLY SANITIZE WARES. SERVICE THE DISH MACHINE TO DISPENSE SANITIZER PROPERLY. SET UP THE 3-COMPARTMENT SINK TO SANITIZE WARES UNTIL THE DISH MACHINE IS OPERATING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Working containers, Common Nam
    Items:
    Working containers-toxics
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    OBSERVED 4 CHEMICAL SPRAY BOTTLES WITH NO LABELS INDICATING THE COMMON NAME OF THE CONTENTS. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED TO PREVENT MISUSE/CONTAMINATION. LABEL THE CHEMICAL SPRAY BOTTLES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS FOR THIS REPEAT CRITICAL VIOLATION.,
    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.
  • Exterior Ice Prohibited Ingred
    Items:
    Ice
    Problems:
    Used as a cooling medium
    Corrections:
    Cannot be used for food
    Comment:
    OBSERVED BOTTLED BEVERAGE FOR EMPLOYEE CONSUMPTION STORED IN THE ICE BIN OF THE ICE MACHINE DIRECTLY IN CONTACT WITH THE ICE. ICE THAT IS INTENDED FOR CONSUMPTION CANNOT BE USED AS AN EXTERIOR COOLANT FOR FOOD OR BEVERAGES. REMOVE BOTTLED BEVERAGE FROM THE ICE BIN AND DO NOT STORE BEVERAGES OR FOOD ON/IN ICE THAT IS INTENDED FOR CONSUMPTION.
    General violation description:
    3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO FOOD PROBE THERMOMETER PROVIDED. A FOOD PROBE THERMOMETER MUST BE PROVIDED TO MONITOR FOOD TEMPERATURES IN COLD/HOT HOLDING, DURING COOKING, COOLING, REHEATING. PROVIDE FOOD THERMOMETER.
    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)
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    1. OBSERVED TONGS STORED WITH HANDLE IN THE LETTUCE 2. OBSERVED SOILED ICE CREAM SCOOP STORED IN DIPPER WELL WITH NO WATER SCOOPS MUST BE STORED PROPERLY. STORE TONGS IN A WAY TO PREVENT HAND CONTACT WITH FOOD. KEEP HANDLES OUT OF THE FOOD. STORE ICE CREAM SCOOP IN DIPPER WELL WITH RUNNING WATER.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
 10/18/2011Routine Inspection
  • Critical: Cleaning Procedure
    Comment:
    CORRECTED BY TRAINING EMPLOYEES ON PROPER HANDWASHING PROCEDURE. SOAP IS USED WHEN WASHING HANDS.
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Preventing Contamination from
    Comment:
    CORRECTED BY USING GLOVES WHEN HANDLING READY-TO-EAT FOODS.
    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
04/28/2011Follow-up
  • Critical: Backflow prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Locations:
    3-compartment sink(s)
    Problems:
    Not provided on Sink
    Corrections:
    Provide adequate air gap.
    Comment:
    OBSERVED THE END OF THE DRAIN LINE FROM THE 3-COMPARTMENT SINK EXTENDING BELOW THE FLOOD RIM LEVEL OF THE FLOOR DRAIN BOWL. THE DRAIN BOWL APPEARS TO BE PROPPED UP ON A PEDESTAL. TO PREVENT POSSIBLE CONTAMINATION OF EQUIPMENT IN THE CASE OF SEWAGE BACKUP, AN AIR GAP OF AT LEAST 1 INCH MUST BE PRESENT BETWEEN THE END OF THE DRAIN LINE AND THE FLOOD RIM LEVEL OF THE DRAIN. ADJUST DRAIN LINE/DRAIN BOWL TO PROVIDE AN ADEQUATE AIR GAP. CORRECTED DURING INSPECTION BY REMOVING THE PEDESTAL FROM BENEATH THE DRAIN BOWL ALLOWING THE DRAIN BOWL TO RETURN TO IT'S ORIGINAL POSITION AND CREATE AN ADEQUATE AIR GAP BETWEEN THE END OF THE DRAIN LINE AND THE FLOOD RIM LEVEL OF THE DRAIN BOWL. LEAVE PEDESTAL OUT FROM BENEATH DRAIN BOWL.
    General violation description:
    5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Problems:
    Improperly washed hands Rinsed hands only
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
    Comment:
    EMPLOYEE RINSED HANDS AFTER HANDLING DIRTY DISHES BUT DID NOT USE SOAP. EMPLOYEES MUST WASH HANDS USING THE PROPER HAND WASHING METHOD (WARM WATER AND SOAP FOR AT LEAST 20 SECONDS BEFORE DRYING WITH PAPER TOWEL.) TRAIN EMPLOYEES ON PROPER HAND WASHING PROCEDURE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OBSERVED 2 EMPLOYEE BEVERAGES IN UNCOVERED CUPS STORED IN FOOD PREP AREAS. EMPLOYEE BEVERAGE CUPS MUST BE KEPT COVERED WHEN STORED/CONSUMED IN WORK AREAS. PROVIDE LIDS FOR EMPLOYEE BEVERAGE CUPS AND KEEP BEVERAGES COVERED. CORRECTED DURING INSPECTION BY DISCARDING BOTH UNCOVERED CUPS INTO THE TRASH. EMPLOYEES ARE AWARE THAT BEVERAGE CUPS MUST BE KEPT COVERED.
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OBSERVED EMPLOYEES HANDLING SANDWICHES AND FRENCH FRIES WITH BARE HANDS WHILE PLATING FOR ORDERS. BARE HAND CONTACT WITH READY-TO-EAT FOODS MUST BE AVOIDED. USE GLOVES, DELI TISSUE, TONGS OR OTHER MEANS TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS. TRAIN STAFF. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
    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: Working containers, Common Nam
    Items:
    Working containers-toxics
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    OBSERVED 3 CHEMICAL SPRAY BOTTLES WITH NO LABELS INDICATING THE NAME OF THE CONTENTS. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS TO PREVENT CONTAMINATION/MISUSE. LABEL THE CHEMICAL SPRAY BOTTLES. CORRECTED DURING INSPECTION BY LABELING THE SPRAY BOTTLES USING PERMANENT MARKER.
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    POST SIGNS REMINDING EMPLOYEES TO WASH HANDS AT THE HAND WASH SINK ON THE COOK LINE AND IN THE MEN'S RESTROOM.
    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.
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    1. OBSERVED SOILED ICE CREAM SCOOP STORED IN STANDING WATER WITH DIPPER WELL TURNED OFF 2. OBSERVED SALAD TONGS STORED WITH HANDLE CONTACTING THE LETTUCE 3. OBSERVED CUPS WITHOUT HANDLES USED AS SCOOPS AND STORED IN THE COOKIES AND CANDY ICE CREAM TOPPINGS SCOOPS MAY NOT BE STORED IN STANDING WATER. SCOOPS MUST HAVE HANDLES AND THE HANDLES MAY NOT CONTACT THE FOOD. TURN ON THE DIPPER WELL WHEN THE ICE CREAM SCOOP IS STORED IN IT. TO PREVENT HAND CONTACT WITH THE FOOD, KEEP THE SALAD TONG HANDLES OUT OF THE LETTUCE AND PROVIDE SCOOPS WITH HANDLES FOR THE DRY ICE CREAM TOPPINGS.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    PROVIDE LIGHT SHIELDS FOR THE 2 LIGHT FIXTURES IN THE KITCHEN THAT ARE MISSING LIGHT SHIELDS.
    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
 04/19/2011Routine Inspection
  • Critical: Food Contact with Equipment an
    Comment:
    MACHINE CLEAN RCP APPROVED
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Methods-Hot Water and Chemical
    Comment:
    MACHINE TESTED 100 PPM CL2 RCP APPROVED
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Preventing Contamination from
    Comment:
    RCP APPROVED AND PROPER PROCEDURE DEMONSTRATED USING WAX PAPER BY WAIT STAFF
    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
10/22/2010Follow-up
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    Ice machine(s) interior
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL ALSO, TWO EMPLOYEE BEVERAGE CANS STORED IN THE ICE ITSELF, PLEASE DISCONTINUE THIS PRACTICE LEFT PIC WITH RCP, PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    dish machine(s) CHLORINE SANITIZATION
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    MACHINE TESTED 0 PPM CL2 PLEASE INCLUDE ON RCP WHEN WRITTEN ECOLAB TECH WAS CALLED DIP IN (3) THREE COMPARTMENT SINK AS DISCUSSED,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Wait Staff BARE HAND CONTACT WITH READY TO EAT (RTE) FOOD(S)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    PIC GATHERED STAFF AND INSTRUCTED, WILL SUBMIT COMPLETED RISK CONTROL PLAN(RCP) AT FOLLOW-UP, OBSERVED WAIT STAFF HANDLE TOAST WITH BARE HANDS PLEASEW ALWAYS USE GLOVE(S) OR ANOTHER METHOD TO HOLD TOAST AFTER IT COMES OUT OF THE TOASTER,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    walk-in cooler(s) Fan guard(s)
    Problems:
    With accumulation of debris
    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.
 10/12/2010Routine Inspection

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