| No violation noted during this evaluation. | 01/30/2015 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies by dirty linen hampers and at front cookline. Pests must be eliminated. Contact a licensed pest control operator. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed chlorine concentration at less than 10 ppm of chlorine in the sanitizing rinse of the dishmachine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the dishmachine. Sanitize in the 3 compartment sink until dishmachine is repaired or replaced.
- 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:
- Observed chicken temperature of 56 degrees F in the small reach-in cooler at front cookline. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Discard potenttially hazardous foods after 4 hours in the temperature danger zone of 41-135 degrees F. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor in kitchen under cooking equipment, in walk-in coolers, and walls and ceiling of large walk-in cooler. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled top of the reach-in freezer and the walk-in cooler shelves. Non-food contact surfaces of equipment must kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed 2 missing fllor tiles in the large walk-in cooler. Facilities must be maintained. Replace the missing floor tiles.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed no drain plugs for the 3 compartment sink. Plumbing must be maintained. Provide 3 drain plugs.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the beer keg cooler at bar where milk is stored. Provide a conspicuous thermometer in this cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed two baffle filters above the cooking equipment in rear kitchen installed sideways. Install baffle filters correctly to insure proper grease capture.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
01/20/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- Corrected by eliminating the flies and storing used rags outside and cleaning pop spill.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding PHF at 41f in the walk in and prep coolers.
- 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)
|
08/14/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Observed large meat skewers cleaned and returned to service at prep/cooking area without sanitizing after cleaning. Sanitize all food contact surface items after cleaning to reduce the presence of harmful bacteria. Corrected at inspection by sanitizing with chlorine sanitizer.
- 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
- Locations:
- storage area
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed large swarm of drain flies under the pop storage rack on wet rags laying on the floor. Eliminate the flies and harborage conditions such as spilled pop and wet rags laying out, unclean floors. It is recommended that your pest control company be contacted. Correct within 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 Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Tongs at the rib prep area are cleaned after each 6 hour shift, and were observed encrusted with old debris. Large skewers are cleaned 1 time per day and were observed sitting with old debris. Clean those utensils within every 4 hours or more often as needed. Corrected: Those items were cleaned. and kitchen mgr stated will clean every 4 hours. Repeat violation:Complete the risk control plan and fax to number on form within 2 days.
- 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
- 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:
- Observed tomatoes stored on shelf with raw meat in the cook line reach in cooler. 1) do not store food directly on shelf. Store on a tray, or in a container. 2) Do not store ready to eat food with raw meat. Store ready to eat food above or away from raw animal food. Corrected by cleaning the tomatoes and storing away from the raw meat. Repeat violation: complete risk control plan and fax to number on form within 2 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In the rear walk in cooler: pork butt was 51f, ground pork 52f, 2 boxes of whole chickens 50f, ribs 49f, cut cabbage 45f. Hold at or below 41f to prevent growth of harmful bacteria. The following had been out of the cooler for prep, and were back in walk in cooler at the following temperatures: raw chicken 70f, shrimp 55f, ribs 54f. Prep the food quickly. Those temperatures are too warm. Prep smaller amounts of food, and return to the cooler immediately after cleaning/cutting/seasoning etc. The salad prep cooler top had slaw and cut lettuce at 53f and cut tomatoes at 54-58f. At time of inspection: maintenance company repaired the coolers during the inspection. The walk in cooler condenser had been turned off inadvertently and was turned back on, and the salad cooler had dust packed into the coil unit and was cleaned. Sell or dispose of all food that was at or over 50f within 4 hours of going over 50f. A follow up will be conducted in approx 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- Grill line floor
- Problems:
- Greasy, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Observed debris build up on floors especially under equipment, along wall in corners of prep, cooking. storage, dish washing areas. This is a chronic violation. Clean now and keep clean to prevent pests and contamination. Correct within 10 days. A follow up will be conducted.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Shelving and tables throughout the facility are not clean. Clean and 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.
|
07/17/2014 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED BY USING FOOD APPROVED BAG FOR BREAD, CART REPLACED AND SETTING SKEWERS ON METAL TRAYS ON CART TO BE EASILY CLEANABLE.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment Food-Contact Surface
- Comment:
- CORRECTED BY CLEANING SKEWERS AFTER USE.
- 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
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. DISH MACHINE AT 50-100PPM CHLORINE.
- 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING COOKED FOODS ABOVE RAW FISH AND THEN RAW CHICKEN ON THE BOTTOM. WALK-IN COOLER HAD RAW SHRIMP AND ANGUS ON BOTTOM SHELF.
- 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
|
02/19/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- BREAD STORED IN BLACK GARBAGE BAG AT COOKLINE. DO NOT STORE FOOD IN GARBAGE BAGS - USE FOOD APPROVED PLASTIC OR CONTAINERS. CART USED FOR STORING SKEWERS/SPITS IS NOT SAFE DUE TO RUSTING AND NOT EASILY CLEANABLE. DO NOT USE CART ANYMORE (UNLESS ONLY USING FOR CLEAN SPITS ALWAYS). A STAINLESS STEEL CART WITH SHELVES WOULD WORK BETTER AND CAN BE CLEANED EASILY.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- SKEWERS/SPITS NOT CLEANED AND SANITIZED AFTER USE. MUST WASH, RINSE, SANITIZE AND AIR DRY SPITS AFTER EVERY USE, THEN STORE ON A CLEAN AND SANITIZED SURFACE.,
- 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
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- back kitchen area Dish machine
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE TESTED 0PPM CHLORINE. PROVIDE 50-100PPM CHLORINE TO SANITIZE FOOD CONTACT SURFACES.,
- 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: 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:
- COOKLINE HAD RAW CHICKEN OVER RAW FISH AND CUT FRIES. STORE RAW CHICKEN ON BOTTOM, RAW FISH ABOVE CHICKEN AND FRIES ABOVE. WALK-IN COOLER HAD RAW SHRIMP AND RAW ANGUS ABOVE COOKED ROTISSERIE CHICKEN. STORE COOKED FOODS ABOVE RAW MEATS.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Grill line floor
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- FACILITY HAS LOTS OF DEBRIS AND SOILING ON WALLS AND FLOORS AND OUTSIDES OF EQUIPMENT. 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.
|
01/29/2014 | Routine |
- Critical: Cooling Methods
- Comment:
- CORRECTED BY COOLING THINNER PORTIONS - AT 41F DURING INSPECTION.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING THE GRINDER AND PEELER AND REMOVING THE SLICER. ALSO FRENCH FRY SLICER IS CLEAN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY REPAIRING COOLERS TO PROVIDE 41F FOOD TEMPS.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY DATE MARKING THE FETA CHEESE.
- 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: Temperature Measuring Devices
- Comment:
- CORRECTED BY PROVIDING THERMOMETERS IN 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)
|
08/15/2013 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly Nested on top each other
- Comment:
- RIBS ARE COOLED IN A THICK PORTION COOLING FOR 60- 90 MINUTES CURRENTLY AT 80 (COOKED) AND 55F (RAW AFTER PREP), STACKED 4 HIGH. COOL IN SINGLE LAYERS ON SHEET PANS TO ALLOW RAPID COOLING. COOL FROM 135F TO 70F WITHIN 2 HOURS, THEN TO 41F WITHIN THE NEXT 4 HOURS OR DISPOSE OF THE RIBS. NOTE: THE RIBS ARE IN A 47F COOLER: PUT INTO A FREEZER OR A COOLER THAT HAS AMBIENT AIR TEMP OF 38F OR LOWER.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE MEAT GRINDER INCLUDING ON-OFF TOGGLE SWITCH. CLEAN THE POTATO PEELER. CLEAN THE SLICER ON SHELF BELOW GRINDER. CLEAN THE SMALL FRENCH FRY SLICER HANGING ON WALL.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- back kitchen area Dish machine
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE (IN USE) TESTED AT 0 PPM CHLORINE. PROVIDE 50 100 PPM SANITIZER AT ALL TIMES., CORRECTED: REPAIR COMPANY REPAIRED TO PROVIDE 100 PPM.
- 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)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) LARGE WALK IN COOLER: ALL MEAT PRODUCTS ARE ABOVE 41F. RAW CHICKEN 44F. RAW BEEF AND PORK, COOKED RIBS, COOKED PORK 47F. REPAIR COOLER AND HOLD AT 41 OR LESS WITHIN 2 HOURS OR DISPOSE OF THAT FOOD. 2) SMALL WALK IN COOLER: ALL FOOD AT 51-52F, INCLUDING FETA CHEESE, EGGS, MILK, LETTUCE, DRESSINGS. DISPOSE OF THAT FOOD. DO NOT SELL.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OPENED 5 GALLONS OF FETA CHEESE IN WALK IN COOLER WITHOUT DATE MARKING. ALSO OBSERVED AT 52F. DISPOSE OF THAT CHEESE AND ALWAYS DATE MARK AT TIME OPENED.,
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- Walk-in cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS IN WALK IN COOLERS (LOCATED NEAR THE DOORS).,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Grill line floor
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- FLOORS ARE NOT CLEAN IN FOOD PREP/ COOKING AREAS. CLEAN INCLUDING UNDER AND BEHIND COOKING EQUIPMENT. CLEAN THE MEAT WALK IN COOLER. COOLER HAS ODOR OF SPOILAGE. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VARIOUS SHELVES, COUNTERS, HANDLES OF COOLERS, OUTSIDES OF COOKING EQUIPMENT (FRYER, CHAR BROILER ETC.) ARE NOT CLEAN. 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.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- REPLACE MISSING HOOD FILTERS OVER ROTISSERY OVEN.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
07/30/2013 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- walk-in cooler(s) food contact surfaces
- Problems:
- Impart colors, odors, or tastes into food Finished to be smooth & easily cleanable
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED COOKED MEAT ADULTERATED WITH A GRAY SUBSTANCE LOCATED WHERE IN CONTACT WITH FOIL COVER AND THE DETERIORATED HOLES IN THE ALUMINUM FOIL. DISCARDED OR RECONDITION THE ADULTERATED FOOD. CORRECTION MADE: OBSERVED FOIL DISCARDED AND THE MEAT RECONDITIONED. NON-REACTIVE FOOD COVERING WILL BE USED SUCH AS STAINLESS STEEL LID AND OR WAX PAPER OR PLASTIC WRAP WILL BE USED IN BETWEEN THE FOOD AND THE FOIL WRAP.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- back kitchen area Dish machine
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the dish machine dispensing zero sanitizer solution into the final rinse
- General violation description:
- 4-501.114 - due to empty container of chemical sanitizer. Adjust equipment to dispense a minimum @ 25 p.p.m. chlorine sanitizer solution during the 120*F final rinse cycle. CORRECTION MADE: Observed 50 ppm chlorine solution being dispensed into the dish machine final rinse cycle. COMPLETE a Risk Control Sheet provided to address this Repeat citation and forward/fax to the W.C.H.D. attention this field inspector for a review and approval.
- Cleaning Receptacles
- Items:
- Refuse container(s)
- Problems:
- Attracts insects/rodents
- Corrections:
- Maintain in good repair and clean to prevent attraction of pests.
- Comment:
- Observed gross grease accumulation on the interior surface of the trash dumpster and on the exterior surface and cover to the grease dumpster. Thoroughly clean both with increase frequency to prevent odors that would attraction of insects, birds and animal pests.
- General violation description:
- 5-501.116 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPEMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under # 5-402.13. (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Grill line floor
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed: i.) Grease & food accumulating under the cook line equipment on the floor against the wall. ii.) Dark grease & food soil embedded on the walk-in door handle and door panels, and on the faucet handles to the hand sinks. Thoroughly clean surfaces to sight and touch with increase frequency.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside grease barrels
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Observed both outdoor dumpster uncovered for the grease and for the trash. Keep the dumpster lids and sliding doors closed to both to prevent access to animals, birds and or flies.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head stored in the squeeze chamber
- General violation description:
- 6-501.16 - hang-up the wet mop head or drape to increase air flow and quicken drying time. Correction Made: Observed mop head draped over the squeeze chamber to air dry effectively.
- Nonfood-Contact Surfaces
- Items:
- Wood other soft wood
- Locations:
- back kitchen area food prep area
- Problems:
- Used as food-contact surface
- Corrections:
- Discontinue use.
- Comment:
- Observed the counter type surface placed on top of the reach- in freezer is no longer smooth, harboring food residue. Replace surface with a counter type material that is durable, non-absorbent and smooth for easy cleaning.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed missing both plastic covers to the outdoor trash dumpster
- General violation description:
- 5-501.15 - repair the missing covers or replace unit with a covered trash unit to guard against access insects, birds and animal pests required for this licensed food establishment.
- Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- back kitchen area Dish machine
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Observed no chemical test strips available for use by the employee(s) to monitor and maintain minimum chlorine sanitizer strength for the glass wash machine, for the third compartment sanitize sink and or for the wiping cloth wet storage. ADDRESS IMMEDIATELY
- General violation description:
- 4-501.116 - REVISIT IN ABOUT 10 DAYS.
|
01/08/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- back kitchen area Dish machine
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed the dish machine dispensing zero sanitizer solution into the final rinse
- General violation description:
- 4-501.114 - adjust equipment to dispense a minimum @ 25 p.p.m. for a final rinse temperature @ 120*F. CORRECTION MADE: Observed 100 ppm chlorine solution being manually dispensed into the dish machine final rinse cycle.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- back kitchen area Dish machine
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CORRECTION MADE: Observed chemical test strips used to determine, monitore and maintain sanitizer strength following instructions., Observed chemical test strips available but not being used with needed regularity. Daily test the dish washer's first load to determine adequate sanitizer strength is being dispesent and after replacing empty sanitizer container with new, purging air from the sanitizer line.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and REHEAT FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Mark cooled foods 41*F & less, discarding after 6 days. Time Mark foods removed from temperature control 41*F-135*F, Discarding after 4 hours, after 6 hours if not above 70*F. Using a stab type food thermometer, tested to read 32*F in ice & water bath. i.) CORRECTION MADE: Observed the employee(s) present
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- dish machine(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- Observed the dish machine's automatic sanitizer dispenser is not working
- General violation description:
- 4-501.11 - adjust or repair equipment to dispense a minimum @ 25 p.p.m. for a final rinse temperature @ 120*F. A service call has been made for repairs.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) dry
- Locations:
- back kitchen area food prep area
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- OBSERVED dry cloths used for wiping food crumbs from food contact surfaces not stored wet in mild sanitizer solution in between uses. CORRECTION MADE: Observed the wiping cloths stored in between uses in a mild sanitizer solution approximately equal to a teaspoon of chlorine bleach added to one gallon of water.
- 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
|
05/31/2012 | Routine Inspection |
| No violation noted during this evaluation. | 11/17/2011 | Follow-up |
- Critical: Approved Sewage Disposal Syste
- Comment:
- CORRECTION MADE: OBSERVED MOP WATER DISPOSED DOWN THE UTILITY SINK EXCLUSIVELY.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Critical: Backflow prevention
- Comment:
- CORRECTION MADE: OBSERVED A HOSE BIB VACUUM BREAKER BACKFLOW DEVICE INSTALLED IN BETWEEN THE OPEN Y-SPIGOT AND THE OPEN HOSE. A QUICK DISCONNECT WAS INSTALLED ON THE OPEN HOSE FROM WHICH THE SPRAY NOZZLES IS CONNECTED WHEN NEEDED.
- 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
- Comment:
- Correction Made: Following instruction, observed the cited food employee(s) practice 20 second hygienic hand washing
- General violation description:
- 2-301.12 - wetting hands, lathering hands with cleanser for 10 to 15 seconds, rinsing hands under warm water and drying hands with single use paper toweling.
- Critical: Time as a Public Health Contro
- Comment:
- Observed no time marks when potentially hazardous food product was removed from temperature control to be discarded to be discard after 4 hours, 6 hours if not exceeding 70*F: ribs @ 77*F to 88*F near rotisserie oven ribs @ 75*F on grill line counter chicken @ 80*F on grill line counter potatoes @ 69*F on grill line counter,
- 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.
|
10/25/2011 | Follow-up |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Locations:
- exterior surface(s) floor drain
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- OBSERVED EXTERIOR STORM DRAIN WITH MOP WATER & MOP RESIDUE
- General violation description:
- 5-403.11 - DISCHARGE SPENT GRAY WATER DOWN THE UTILITY SINK TO BE PROCESSED AT THE WASTE WATER TREATMENT PLANT.,
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) vacuum breaker
- Locations:
- utility room
- Problems:
- Not provided on Mop sink with hose
- Corrections:
- Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
- Comment:
- A HOSE BIB BACKFLOW DEVICE IS TO BE INSTALLED AS THE APPROVED CONNECTION IN BETWEEN THE OPEN Y-SPIGOT AND THE SPRAY HOSE. THIS APPROVED BACK SYPHONAGE DEVICE IS ALSO CALLED AN ATMOSPHERIC VACUUM BREAKER (AVB). NOTE: A TRIGGER HANDLE TO A SPRAY HOSE IS TO BE REMOVED AFTER USE, PER THE AVB LIMITATION TO FUNCTION UNDER CONTINUOUS WATER PRESSURE NOT TO EXCEED 12 HOURS.,
- 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: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Working Containers food prep area
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- OBSERVED COOKED MEAT ADULTERATED WITH A GRAY SUBSTANCE LOCATED WHERE IN CONTACT WITH FOIL COVER AND THE DETERIORATED HOLES IN THE ALUMINUM FOIL. DISCARDED OR RECONDITION THE ADULTERATED FOOD. CORRECTION MADE: OBSERVED FOIL DISCARDED AND THE MEAT RECONDITIONED. NON-REACTIVE FOOD COVERING WILL BE USED SUCH AS STAINLESS STEEL LID AND OR WAX PAPER OR PLASTIC WRAP WILL BE USED IN BETWEEN THE FOOD AND THE FOIL WRAP.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed a food employee(s) performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee(s) practice 20 second hygienic hand washing
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Locations:
- Grill line storage shelves
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed no time marks on cooked foods placed on counter: baked potatoes @ 84*F next to grill line microwave oven. slabs of ribs @ 84*F next to rotisory oven in kitchen. Provide time marks when using time as a public health control
- General violation description:
- 3-501.19 - discarding time expired foods., , Correction Made: Observed potentially hazardous food time marked to indicate when product was removed from temperature control to be discarded after 4 hours, 6 hours if not exceeding 70*F: ribs @ 77*F to 88*F near rotisserie oven ribs @ 75*F on grill line counter chicken @ 80*F on grill line counter potatoes @ 69*F on grill line counter
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- in front of utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head stored in the squeeze chamber
- General violation description:
- 6-501.16 - hang-up the wet mop head or drape to increase air flow and quicken drying time. Correction Made: Observed mop head draped over the squeeze chamber to air dry effectively.
|
10/04/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- Beverage Beverage machine pop caps and spigots
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- Observed through employee interviewed the pop nozzles are cleaned & sanitized once every two weeks evident in mold accumulation. CORRECTION MADE: Observed the manager instructing his staff following thorough washing, rinsing and sanitizing the underside of the fountain heads and associated nozzle parts, to repeat task at least once every 24 hours.
- 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
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed a food employee performing 10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee practice 20 second hygienic hand washing
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- CORRECTION MADE FOLLOWING INSTRUCTION
- General violation description:
- 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE BIG 5 NAMES: i) S ALMONELLA TYPHI ii) H EPATITIS "A" VIRUS iii) E SCHERICHIA COLI ("E-COLI") iv) NORO VIRUS v) SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- walk-in cooler(s) storage shelves
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- Observed container of raw hamburger stored on a shelf above a container of raw shrimp, found in the walk-in cooler. Correction Made: Observed the storage of the raw hamburger and the raw shrimp switched placing the raw hamburger on the lower shelf and the raw shrimp on the higher shelf above.
- 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
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW, THE FOOD EMPLOYEE ANSWERED WRONGLY THE MINIMUM INTERNAL TEMPERATURE REQUIREMENT WHOLE MUSCLE MEAT, GROUND BEEF AND POULTRY. CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
|
03/30/2011 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE TESTED 0PPM CHLORINE. OBSERVED SANITIZER BUCKET EMPTY. MUST MONITOR DISH MACHINE AND ENSURE IT'S SANTIZING AT 50 TO 100PPM CHLORINE AT ALL TIMES. , CORRECTED. PERSON IN CHARGE REPLACED SANITIZER BUCKET AND DISH MACHINE TESTED 50 TO 100PPM CHLORINE.
- 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
|
09/14/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. OBSERVED CARRY-OUT CONTAINERS OF BBQ SAUCE ON ICE. SLICED TOMATOES HELD IN PREP COOLER AT 39F. WALK-IN COOLER HAD RAW CHICKEN 38F, RAW SHRIMP 37F, COLESLAW 39F. WAITSTATION TOP PREP HAD COLESLAW 40F AND SLICED TOMATOES 39F.
- 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
- Comment:
- CORRECTED. FACILITY NOW COOLING BAKED POTATOES AND BBQ CHICKEN, THEN HOLDING IN COOLER BY COOKLINE AND REHEATING PER ORDER. TODAY BBQ CHICKEN AT 37F AND BAKED POTATOES 38F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
03/22/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Bone Yard Iii, 30843 Plymouth, Livonia, MI 48150 »