Bonoful Sweet Cafe, 12085 Conant, Hamtramck, MI 48212 - inspection findings and violations

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Business Info

Restaurant name: BONOFUL SWEET CAFE
Address: 12085 Conant, Hamtramck, MI 48212
Permit #: 070380
Non-smoking facility: No
Last inspection: 10/06/2014
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Inspection findings

Inspection date

Type
  • Critical: Conditions of Use
    Comment:
    Observed no unapproved pest sprays in establishment. Corrected
    General violation description:
    7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
  • Critical: Gloves, Use Limitation
    Comment:
    Observed gloves used correctly. Corrected
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Critical: Packaged and Unpackaged Food -
    Comment:
    Observed no cross contamination in cooler. Raw meats stacked correctly. Corrected
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed salad on buffet line stored below 41 degrees. Corrected
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed all food on buffet line held above 135 degrees. Corrected
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    Observed proper date marking in coolers. Corrected
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Sanitizing Solutions, Testing
    Comment:
    Observed Qaut test strips. Corrected
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: Separation
    Comment:
    Observed chemicals stored correctly away and below food and utensils. Corrected
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: Using a Handwashing Sink
    Comment:
    Observed all hand sinks correctly. Corrected
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Critical: When to Wash
    Comment:
    Observed proper hand washing. Corrected
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Cleaning, Frequency and Restri
    Comment:
    Observed floor clean in storage. Corrected
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Equipment, Utensils, Linens, a
    Comment:
    Observed utensil boxes stored off the ground. Corrected
    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
  • Handwashing Signage
    Comment:
    Observed hand sign at front sink. Corrected
    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
    Comment:
    Observed no spoons stored in standing water. Corrected
    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
  • Outer Openings, Protected
    Comment:
    Observed front door closed. Corrected
    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
 10/06/2014Follow-up
  • Critical: Conditions of Use
    Items:
    Poisonous/toxic material(s) restricted use
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    Observed raid flying insect spray bottle in establishment. This is not approved to be used in a food establishment. Remove from facility and use commercial sprays or work with a pest control provider. Correct immediately,
    General violation description:
    7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
  • Critical: Gloves, Use Limitation
    Items:
    Single-use glove(s)
    Problems:
    Used for multiple purposes
    Corrections:
    Gloves shall only be used for one purpose and then disposed.
    Comment:
    Observed employee touching chemicals with gloves then going back and handling utensils on cook line. Gloves must be discarded when soiled and after touching soiled items or chemicals. Teain employees on proper glove use. Correct immediately,
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Critical: Packaged and Unpackaged Food -
    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 frozen meat and chicken in 1 door white lift freezer intermingled together and over noodles. The chicken and beef were also stored in garbage bags and grocery bags. Use food grade bags and store raw beef above raw chicken. Store raw chicken and beef below and away from ready to eat foods in freezer. Correct immediately,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed cut tomato salad dish on display line at 65 degrees. No under ice bath or refrigeration. Discard. Potentially hazardous foods must be held at or below 41 degrees at all times. Store under 41 degrees or time mark with written procedures. Correct immediately,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    Observed 4 chicken dishes on buffet line at 110- 125 degrees. Discard. Potentially hazardous food must be held at or above 135 degrees at all times. Monitor food with thermometers. Cook chicken to at least 165 degrees and hold above 135 degrees. Manager re cooked food on buffet line to above 165 degrees at time of inspection. Correct immediately,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Observed no date marking. Items like homemade yogurt and milk products in display case must be date marked. All ready to eat foods prepared and held for over 24 hours must be date marked, Correct immediately,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit quaternary ammonia
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no quaternary ammonium(quat) test strips. Manager states they use quat at 3 compartment sink. Provide and use quat test strips Correct immediately,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: Separation
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not separated from Food
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    Observed oven cleaner stored over and next to food on food storage rack. Observed chemicals stored over and next to food additives near mop sink. Observed sternos stored over single use containers in back storage closet. Store all chemicals below and away from food and utensils. Correct immediately,
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    Observed chair blocking hand sink near freezer in kitchen. Hand washing sinks must be fully accessible at all times. Do not store items in front of hand sink. Correct immediately,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Observed one hand sink in kitchen bone dry and the other blocked by a chair. Employees not washing hands before glove use. Employees must wash hands when soiled, before glove use, when reporting to work, when changing tasks, after touching body part etc. Train all employees on when to wash hands. Correct immediately,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed debris on food in supply closet in back of eating area. Clean the floor in this supply room/closet. Physical facilities must be clean. Correct immediately,
    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.
  • Equipment, Utensils, Linens, a
    Items:
    Single-service/single-use article(s)
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    Observed single service utensil boxes stored on floor in supply closet in back of eating area. This room is cluttered and ceiling tiles are missing. Organize this closet so that utensil are stored at least 6 inches off the ground and provide ceiling tiles for this room to help eliminate dust and other contaminates from room. Correct immediately,
    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
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no hand washing sign at front counter hand sink. Provide a hand washing sign to this hand sink. Correct immediately,
    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:
    Observed two spoons used to stir teas stored in standing water by microwave. Store on a clean surface and sanitize often and do not in standing water. Correct immediately,
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Comment:
    Observed front door wide open. Provide tight fitting screen door or keep front door shut at all times. Outer opening must be protected. Correct immediately,
    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
 09/23/2014Routine
  • Critical: Conditions of Use
    Comment:
    OBSERVED NO UNAPPROVED PESTICIDES IN ESTABLISHMENT. CORRECTED
    General violation description:
    7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED KNIVES AND 3 STRAINERS CLEAN. CORRECTED
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED HOMEMADE YOGURT AT 36 DEGREES IN DISPLAY COOLER. OBSERVED HOMEMADE TOMATO SAUCE AT 38 DEGREES IN COOLERS. OBSERVED ALL ITEMS IN 3 DOOR PREP COOLER BELOW 41 DEGREES. CORRECTED
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    OBSERVED PROPER DATE MARKING. YOGURTS OBSERVED DATE MARKED. 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
  • Nonfood-Contact Surfaces
    Comment:
    OBSERVED BOTTOM SHELF UNDER PREP TABLE CLEAN. CORRECTED
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Wiping Cloths, Use Limitation
    Comment:
    OBSERVED 100 PPM CHLORINE IN RAG BUCKET. CORRECTED
    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
 03/31/2014Follow-up
  • Critical: Conditions of Use
    Items:
    Poisonous/toxic material(s) restricted use
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    OBSERVED UNAPPROVED BLACK FLAGG PEST SPRAY IN ESTABLISHMENT. STATES FOR HOUSEHOLD USE ONLY. PROVIDE COMMERCIAL PEST SPRAYS OR WORK WITH A PEST CONTROL PROVIDER. CORRECT IMMEDIATELY,
    General violation description:
    7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Utensil(s) knives
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED A KNIFE IN KNIFE RACK AND THREE STRAINERS WITH EXCESS FOOD DEBRIS ON THEM IN STORAGE. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CLEAN THESE ITEMS. CORRECT IMMEDIATELY,
    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
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED HOMEMADE YOGURT AT 45 DEGREES IN 2 DOOR SLIDE DISPLAY COOLER. DISCARD. COOLER AT 43 DEGREES. OBSERVED CAESER DRESSING THAT SAYS KEEP REFRIGERATED AFTER OPENING AT ROOM TEMPERATURE AND WAS OUTDATED AS OF OCTOBER 2013. DISCARDED AT TIME OF INSPECTION. OBSERVED HOMEMADE TOMATO SAUCE AT 75 DEGREES ON COUNTER. DISCARD OBSERVED COOKED LAM AND COOKED POTATO AND BROCCOLI DISH AT 50 DEGREES ON TOP LEVEL OF 3 DOOR LINE PREP COOLER. DISCARD. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OBSERVED NO DATE MARKING. ITEMS LIKE YOGURT IN DISPLAY CASE AND HOMEMADE SAUCES MUST BE DATE MARKED. ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS PREPARED AND HELD FOR OVER 24 HOURS MUST BE DATE MARKED. EXAMPLE 03/20 - 03/26 CORRECT IMMEDIATELY.,
    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
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    OBSERVED WHITE CUTTING BOARD WITH EXCESSIVE GROOVES AND BLACK RESIDUE ON BOTH SIDES. DISCARD OR RESURFACE. CUTTING BOARDS MUST BE EASILY CLEANABLE. CORRECT IMMEDIATELY
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Maintaining Premises, Unnecess
    Items:
    Unnecessary item(s) old/broken equipment
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    OBSERVED UNUSED FLAT GRILL ON COOK LINE NOT UNDER HOOD AND NOT HOOKED UP. MANAGER STATED THAT THIS IS NOT USED. REMOVE THIS FROM ESTABLISHMENT. CAN NOT BE USED AS ITS NOT UNDER A HOOD. UNUSED OR BROKEN ITEMS MUST BE REMOVED FROM ESTABLISHMENT. CORRECT IMMEDIATELY
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED BOTTOM SHELF UNDER COOK LINE PREP TABLE WITH EXCESS FOOD DEBRIS ON IT. CLEAN THIS SHELF. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    OBSERVED 0 PPM CHLORINE IN RAG BUCKET. OBSERVED WET RAG STORED UNDER CUTTING BOARD. OBSERVED WET RAG ON COUNTER. STORE IN USE WET RAGS IN 50 - 100 PPM CHLORINE IN BETWEEN USE. DO NOT STORE WET RAGS UNDER CUTTING BOARDS. CORRECT IMMEDIATELY,
    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
 03/21/2014Routine
  • Critical: Before Use After Cleaning
    Comment:
    OBSERVED 3 COMPARTMENT SINK SET UP CORRECTLY. CORRECTED
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Hand Drying Provision
    Comment:
    OBSERVED PAPER TOWELS AT ALL HAND SINKS. CORRECTED
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    OBSERVED SOAP AT ALL HAND SINKS. CORRECTED
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED YOGURT IN 2 DOOR SLIDE COOLER AT 41 DEGREES. CORRECTED
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED ALL FOOD IN HOT HOLDING SELF SERVE STEAM TABLE ABOVE 135 DEGREES. CORRECTED
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Sanitizing Solutions, Testing
    Comment:
    OBSERVED CHLORINE TEST STRIPS. CORRECTED
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: System Maintained in Good Repa
    Comment:
    OBSERVED HOT AND COLD WATER AT HAND SINK AT FRONT COUNTER. CORRECTED
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Using a Handwashing Sink
    Comment:
    OBSERVED ALL HAND SINK ACCESSIBLE. CORRECTED
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Critical: When to Wash
    Comment:
    OBSERVED PROPER HAND WASHING. CORRECTED
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Food Storage
    Comment:
    OBSERVED ALL FOOD AND UTENSILS HELD OFF THE GROUND. CORRECTED
    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
  • Maintaining Premises, Unnecess
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
  • Nonfood-Contact Surfaces
    Comment:
    OBSERVED INSIDE OF COOLER, UNDER PREP TABLE, AND INSIDE OF FREEZER CLEAN. CORRECTED
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Toilet Rooms, Enclosed
    Comment:
    OBSERVED RESTROOM DOOR SELF CLOSING. CORRECTED
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 10/23/2013Follow-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 PITCHERS BEING WASHED IN 3 COMPARTMENT SINK WITH NO SANITIZER THEN PUT IN STORAGE. UTENSILS MUST BE WASHED, RINSED, THEN SANITIZED IN 3 COMPARTMENT SINK WITH 50 - 100 PPM CHLORINE AND AIR DRIED. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN. CORRECT IMMEDIATELY,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    OBSERVED NO PAPER TOWELS IN MEN'S RESTROOM, FRONT COUNTER HAND SINK, AND HAND SINK NEAR 3 COMPARTMENT SINK. ALL HAND WASHING SINKS MUST HAVE PAPER TOWELS. CORRECT IMMEDIATELY,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink front
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    OBSERVED NO SOAP AT HAND SINK AT FRONT COUNTER. ALL HAND SINKS MUST HAVE SOAP. CORRECT IMMEDIATELY,
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED YOGURT(HOMEMADE) IN 2 DOOR SLIDE DISPLAY COOLER AT 45- 46 DEGREES IN PACKAGES. DISCARD. OBSERVED CUT LETTUCE AT ROOM TEMPERATURE IN A COUPLE OF LOCATION. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN. CORRECT IMMEDIATELY,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED COOKED CHICKEN, COOKED RICE, AND 8 OTHER POTENTIALLY HAZARDOUS FOODS AT 90 - 120 DEGREES ON SELF SERVE BUFFET LINE (BUFFET IS FROM 11 AM- 3 PM) DISCARD. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. CORRECT IMMEDIATELY,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO CHLORINE TEST STRIPS. PROVIDE AND USE CHLORINE TEST STRIPS TO MEASURE SANITIZER LEVEL OF 3 COMPARTMENT SINKS AND RAG BUCKETS. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION. CORRECT IMMEDIATELY,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system water line(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    OBSERVED NO HOT OR COLD RUNNING WATER AT HAND WASHING SINK AT FRONT WAIT STAND. HAND WASHING SINKS MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. PLUMBING SYSTEM MUSE BE MAINTAINED. CORRECT IMMEDIATELY,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    OBSERVED HAND SINK NEAR COOK LINE WITH LAUNDRY BASKET IN FRONT OF IT AND A BAG INSIDE OF IT (BONE DRY). REMOVE ITEMS FROM IN FRONT OF AND IN HAND SINK. OBSERVED PLASTIC LARGE LID IN HAND SINK (BONE DRY) NEAR 3 COMPARTMENT SINK. REMOVE ITEM FROM HAND SINK. HAND SINK MUST BE FULLY ACCESSIBLE AT ALL TIMES. CORRECT IMMEDIATELY,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED EMPLOYEES PUTTING ON GLOVES WITHOUT WASHING HANDS. EMPLOYEES MUST WASH HANDS FOR AT LEAST 20 SECONDS WITH SOAP IN A HAND SINK BEFORE PUTTING ON GLOVES. TRAIN ALL EMPLOYEES ON WHEN TO WASH HANDS. CORRECT IMMEDIATELY,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • 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:
    OBSERVED POP AND WATER ON GROUND NEAR RESTROOM'S, POTATOES IN BAG ON GROUND NEAR 3 COMPARTMENT SINK AND ONIONS/FLOUR ON GROUND NEAR COOK LINE. FOOD MUST BE STORED AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. CORRECT IMMEDIATELY,
    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
  • Maintaining Premises, Unnecess
    Items:
    Unnecessary item(s) old/broken equipment
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    OBSERVED BROKEN UNUSED DISPLAY CASE, FRYER, AND 3 DOOR REACH IN COOLER IN FACILITY. OLD BROKEN AND UNUSED ITEMS MUST BE REMOVED. REMOVE FROM FACILITY. CORRECT BY NEXT ROUTINE INSPECTION.,
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED THE INSIDE OF THE 3 DOOR LINE PREP COOLER, INSIDE OF THE 2 DOOR LINE FREEZER, AND BOTTOM PREP AREA SHELF WITH EXCESS ENCRUSTED FOOD DEBRIS ON THEM. CLEAN AND SANITIZE THESE ITEMS. NON FOOD CONTACT SURFACES MUST BE CLEAN. CORRECT IMMEDIATELY,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s) men's
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    Comment:
    OBSERVED MEN'S RESTROOM DOOR NOT SELF CLOSING. FIX DOOR SO THAT IT SELF CLOSES. RESTROOM DOORS MUST SELF CLOSE. CORRECT BY NEXT ROUTINE INSPECTION,
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 09/23/2013Routine
  • Critical: Cooling
    Comment:
    OBSERVED PROPER COOLING. OBSERVED FRIED RICE AND SAUCES MADE YESTERDAY AT 38 DEGREES IN NEW 3 DOOR TALL COOLER. COOLED IN SHALLOW PANS. CORRECTED
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED COOKED BEEF, RAW CHICKEN, AND OTHER HAZARDOUS FOODS AT 38 DEGREES IN NEW 3 DOOR TALL COOLER. CORRECTED
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 06/28/2013Follow-up
No violation noted during this evaluation. 05/24/2013Follow-up
  • Critical: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Problems:
    Not immersed in
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    Observed no chlorine available for sanitizing in the 3 compartment sink. Equipment and utensils must be sanitized with an approved sanitizer after washing and rinsing. Provide chlorine sanitizer. Chlorine sanitizer was provided in my presence. Violation corrected.
    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
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed dirty baffle filters, exhaust hood and fire suppression system above cooking equipment. Clean to sight and touch on a weekly basis.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed dirty ceiling tiles and vents in kitchen and dirty doors and light switches in both restrooms. 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.
  • Food Storage, prohibited Areas
    Items:
    Food(s) stored
    Problems:
    In prohibited area(s)
    Corrections:
    Relocate to a suitable storage area
    Comment:
    Observed bottle of food coloring stored next to floor degreaser on shelf above the mop sink. Food containers must be properly stored. The food container was moved to the dry food storage shelf. Violation corrected.
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Preset Tableware
    Items:
    Preset tableware
    Problems:
    Not protected from contamination
    Corrections:
    Provide wrapping, cover or invert to prevent contamination.
    Comment:
    Observed pre-set tableware on dining room tables and next to steamtable. Pre-wrap tableware or store under a sneezeguard.
    General violation description:
    4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
 09/26/2012Routine
No violation noted during this evaluation. 06/14/2012Follow-up
No violation noted during this evaluation. 04/10/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled Tri-Star ovens in kitchen. Food contact equipment must be kept clean. Clean to sight and touch on a daly basis. Repeat violation. Fill out a risk control plan and return a copy to inspector during the revisit.
    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: Demonstration of Knowledge
    Items:
    Person-in-charge
    Problems:
    Does not demonstrate required knowledge
    Corrections:
    Knowledge is to be obtained through an approved training program.
    Comment:
    Person in charge did not know the hot holding temperature for potentially hazardous foods. Person in charge must demonstrate knowledge. Review food safety information with the certified food manager.
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed golab jam which has milk and cheese at 49 degrees F in the display cooler near the front door. Potentially hazardous foods must be held below 41 degrees F. Discard after 2 hours in the temperature danger zone. Lower temperature of cooler below 41 degrees F. Repeat violation. 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)
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    Observed vegetable cutlet in front counter steamtable at 98 degrees F and chicken and rice in dining room steamtable at 120 and 114 degrees F respectively. Potentially hazardous foods must be held above 135 degrees F. Check the water levels in steamtable every 2 hours and take temperature readings to insure proper food temperatures.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed broken drain plugs for the 3 compartment sink which do not seal the drains for filling. Plumbing must be maintained. Provide new and approved drain plugs for the 3 compartment sink.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean the handles on the dishroom handsink to sight and touch on a daily basis.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    Install weatherstrip at bottom of rear screen door to prevent entry of pests.
    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
  • Preset Tableware
    Items:
    Preset tableware
    Problems:
    Not protected from contamination
    Corrections:
    Provide wrapped or dispense from an approved self-service dispenser.
    Comment:
    Store tableware under a sneezeguard to protect from contamination at dining room steamtable.
    General violation description:
    4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
 03/30/2012Routine Inspection
No violation noted during this evaluation. 10/07/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled bottom shelves in the display cooler at front counter and the reach-in freezer in kitchen. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed chicken and onion soup in 3 door kitchen cooler at 45 and 48 degrees F respectively. Potentially hazardous foods must be held below 41 degrees F. Lower temperature of cooler below 41 degrees F.
    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)
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean the baffle filters, exhaust hood and fire suppression system to remove grease.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed dirty toilets and handsinks in the two restrooms. Clean these items on a daily 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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels for the dishroom handsink. Paper towels were provided in my presence. Violation corrected.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Preset Tableware
    Items:
    Preset tableware
    Problems:
    Not protected from contamination
    Corrections:
    Provide wrapped or dispense from an approved self-service dispenser.
    General violation description:
    4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide a conspicuous thermometer in the display cooler at front counter. A thermometer was provided in my presence. Violation corrected.
    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 Hoods, Drip preven
    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:
    Replace the missing grease cup in the exhaust hood.
    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.
 09/27/2011Routine Inspection

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