- Critical: Cooling Methods
- Comment:
- CORRECTED: NO SOUP WAS PREPARED TODAY, AND NO OTHER FOODS WERE COOLING AT TIME OF INSPECTION. STAFF STATED THAT OWNER IS USING SHALLOW PANS WITH LIDS OFF TO COOL SOUP. VIOLATION CONSIDERED CORRECTED.
- 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
|
12/08/2014 | Follow-up |
- Critical: Cooling Methods
- Comment:
- UNCORRECTED: OBSERVED SOUP BEING COOLED IN POT WITH LID ON IT IN REACH-IN COOLER.,
- 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: ICE MACHINE 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
|
11/25/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AN AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE FLOOD LEVEL RIM OF EQUIPMENT SHALL NOT BE LESS THAN 1 INCH. OBSERVED 2 HOSE ENDS ORIGINATING FROM WATER FAUCET AT MOP SINK TO BE DESCENDING BELOW THE RIM OF MOP SINK. PROVIDE AIR GAP TO PREVENT POSSIBLE CONTAMINATION OF WATER BY BACK FLOW (SEWAGE). CORRECTED AT INSPECTION BY STAFF TYING HOSE ENDS UP ABOVE THE SINK.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- COOLING SHALL BE DONE WITH AN APPROVED METHOD SUCH AS PLACING THE FOOD IN SHALLOW PANS, SEPARATING FOOD INTO SMALLER PORTIONS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE BATH, OR OTHER EFFECTIVE METHODS. OBSERVED FRENCH ONION SOUP BEING COOLED IN REACH-IN COOLER IN STAINLESS STEEL SOUP POT WITH LID ON. REMOVE LID, AND PLACE FOOD INTO SHALLOW PANS TO ALLOW SOUP TO COOL TO 70F OR BELOW WITHIN 2 HOURS, AND TO 41F OR BELOW WITHIN AN ADDITIONAL 4 HOURS., ,
- 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:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED BUILD-UP OF PINKISH AND BLACKISH MOLD INSIDE ICE MACHINE WHERE CONDENSATION CAN DRIP ONTO ICE. CLEAN INSIDE ICE MACHINE, BOTH IN THE BIN PORTION THAT HOLDS THE ICE, AND IN THE ICE-MAKING UNIT ABOVE BIN, TO KEEP MACHINE 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT SHALL BE MAINTAINED IN A STATE OF REPAIR. OBSERVED LINING ON CEILING OF MICROWAVE TO BE PEELING AND WORN THROUGH, WITH EXPOSED AREAS OF RUST SHOWING THROUGH. REPLACE MICROWAVE WITH ONE IN GOOD REPAIR.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
11/10/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- A BAG OF CHLORINE TEST STRIPS IS NOW ON SITE, IN A BOX WITH THE CHLORINE SANITIZER POUCHES. ITEM 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)
|
04/24/2014 | Follow-up |
| No violation noted during this evaluation. | 04/21/2014 | Follow-up |
- Critical: Food Labels
- Locations:
- inside Kitchen Area
- Comment:
- ON THE SHELF TO THE LEFT OF THE THREE COMPARTMENT SINK IN THE KITCHEN WAS A PURPLE-LIDDED, UNLABELED CONTAINER OF POWDERED BATTER. ITEM CORRECTED AT TIME OF INSPECTION BY LABELING THE CONTAINER "BATTER". CORRECTED.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Hand Drying Provision
- Locations:
- in the bar
- Comment:
- THERE WERE NO PAPER TOWELS NEAR THE BAR HAND WASH SINK. CORRECTED AT TIME OF INSPECTION BY PLACING PAPER TOWELS BY THE SINK. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Locations:
- in the reach-in cooler(s)
- Comment:
- IN THE REACH-IN COOLER, RAW HAMBURGER PATTIES WERE STORED NEXT TO LIMES, CABBAGE AND LEMONS. ITEM CORRECTED AT TIME OF INSPECTION BY RELOCATING FRUITS AND VEGETABLES TO AN UPPER SHELF IN THE COOLER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Sanitizing Solutions, Testing
- Locations:
- bar(s) glasswasher
- Comment:
- THERE ARE NO CHLORINE TEST STRIPS FOR THE THREE COMPARTMENT BAR GLASS WASH SINK. ACQUIRE CHLORINE TEST STRIPS SO THAT PROPER CONCENTRATION OF SANITIZER CAN BE DETERMINED.,
- 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)
- Handwashing Signage
- Locations:
- in the men's restroom
- Comment:
- A SIGN INSTRUCTING MEN TO WASH THEIR HANDS IS STILL NEEDED AT THE HAND WASH SINK AREA IN THE MEN'S RESTROOM.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- System Maintained in Good Repa
- Locations:
- bar(s) floor drain, bar(s) floor drain
- Comment:
- BAR FLOOR DRAIN BASIN IS PARTIALLY PLUGGED WITH DEBRIS. CLEAN DEBRIS OUT OF FLOOR DRAIN AND SNAKE IT CLEAN IF NECESSARY SO DRAIN WATER DOES NOT ACCUMULATE IN IT.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Locations:
- in the women's restroom
- Comment:
- THERE ARE NO COVERED WASTE RECEPTACLES IN THE WOMEN'S REST ROOM. PROVIDE A COVERED WASTE BASKET IN EACH TOILET STALL.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
04/07/2014 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Wash Room
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Replace the missing 'hand wash' sign previously located in the Men's wash room. Any simple sign that reminds & encourages frequent and proper staff hand wash activities is sufficient.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- Outer Openings
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Begin practice of keeping all outer openings (doors) closed when the doors are not actively being used for deliveries etc. Keeping these outer openings properly shut will minimize the chance of insect entry into the establishment as well as rodents or other vermin. Simply keep all doors shut when not in use.
- 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
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Locations:
- kitchen shelf
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Go through entire bar kitchen area and collect and place in one general area all hand tools. Simply relocate these articles to one general storage location that is no where near any food related equipment or surfaces.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
10/16/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Preventing Contamination from
- Comment:
- EMPLOYEES TRAINED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Cleanser, Availabilty
- Comment:
- SOAP PROVIDED TO EACH HANDSINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
|
09/17/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar(s) Beverage gun heads and holders
- Problems:
- Soiled
- Corrections:
- Keep 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen cookline
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED COOK PREPARING AND CUTTING SANDWICH WITH HER ONE GLOVED HAND WHILE HOLDING THE SANDWICH WITH HER BARE HAND. TWO GLOVES MUST BE WORN TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) UNDERSIDE OF SLICER 2) BAR SINK 4TH COMPARTMENT 3) BAR DRAIN BOARD BENEATH RUBBER LINER 4) FAN GUARDS INSIDE KITCHEN 2-DOOR REACH-IN COOLER 5) SHELF BENEATH GRILL
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- bar handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
07/25/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar(s) beverage gun heads
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIOMENT SOILED: 1) UNDERSIDE OF SLICER 2) LOWER KITCHEN PREP TABLE SHELF
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/24/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar(s) Beverage gun heads and holders
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- underside of slicer storage area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Dining area ceiling vents and grates
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
07/19/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED: FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Clean Freq, Nonfood-Contact Su
- Comment:
- CORRECTED: CITED SURFACES ARE THOROUGHLY CLEANED AND FREE OF DEBRIS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs, Protective Shield
- Comment:
- CORRECTED: PROTECTIVE LIGHT SHIELDS ARE IN PLACE AS NEEDED.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
03/01/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE IN KITCHEN STORAGE ROOM 2) BEVERAGE GUN HEADS AND HOLDERS AT THE BAR ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- underside of slicer storage area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SLICER MUST BE DIS-ASSEMBLED, CLEANED AND SANITIZED AFTER EACH USE.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- NO LIGHT SHIELDS: 1) NEAR ICE MACHINE IN KITCHEN STORAGE ROOM 2) IN STORAGE AREA OUTSIDE WALK-IN COOLER ,
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
02/01/2011 | Routine Inspection |
- Critical:
- Comment:
- THE ACCUMULATIONS OF PINK MOLD IN THE BOTH BAR NOZZLE HOLDERS HAD BEEN REMOVED. THE VIOLATION IS NOW CONSIDERED 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:
- Comment:
- THE ACCUMULATIONS OF PINK MOLD IN THE BOTH BAR NOZZLE HOLDERS HAD BEEN REMOVED. THE VIOLATION IS NOW CONSIDERED 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE ACCUMULATIONS OF PINK MOLD IN THE BOTH BAR NOZZLE HOLDERS HAD BEEN REMOVED. THE VIOLATION IS NOW CONSIDERED 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
|
08/27/2010 | Follow-up |
- Critical:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THERE WERE HEAVY ACCUMULATIONS OF PINK MOLD IN THE BOTH BAR NOZZLE HOLDERS. CLEAN AND SANITIZE THE INSIDE OF THESE HOLDERS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE NOZZLE HOLDERS ARE CLEANED. ,
- 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:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THERE WERE HEAVY ACCUMULATIONS OF PINK MOLD IN THE BOTH BAR NOZZLE HOLDERS. CLEAN AND SANITIZE THE INSIDE OF THESE HOLDERS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE NOZZLE HOLDERS ARE CLEANED. ,
- 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:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THERE WERE HEAVY ACCUMULATIONS OF PINK MOLD IN THE BOTH BAR NOZZLE HOLDERS. CLEAN AND SANITIZE THE INSIDE OF THESE HOLDERS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE NOZZLE HOLDERS ARE CLEANED. ,
- 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:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THERE WERE HEAVY ACCUMULATIONS OF PINK MOLD IN THE BOTH BAR NOZZLE HOLDERS. CLEAN AND SANITIZE THE INSIDE OF THESE HOLDERS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE NOZZLE HOLDERS ARE CLEANED. ,
- 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:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THERE WERE HEAVY ACCUMULATIONS OF PINK MOLD IN THE BOTH BAR NOZZLE HOLDERS. CLEAN AND SANITIZE THE INSIDE OF THESE HOLDERS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE NOZZLE HOLDERS ARE CLEANED. ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THERE WERE HEAVY ACCUMULATIONS OF PINK MOLD IN THE BOTH BAR NOZZLE HOLDERS. CLEAN AND SANITIZE THE INSIDE OF THESE HOLDERS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THE NOZZLE HOLDERS ARE CLEANED. ,
- 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
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08/05/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE END OF THE RIGHT BAR NOZZLE HOLDER DRAIN TUBE AND THE RIM OF THE FLOOR DRAIN. THE AIR GAP WAS CREATED BY SECURING THIS TUBE TO OTHER PIPES NEARBY WITH A ZIP TIE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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.
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04/06/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Breaktime Bar & Grill, 17151 Allen Rd, Melvindale, MI 48122 »