- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- Food shall be protected from cross contamination by separating types of raw animal foods from each other during storage by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Observed raw chicken being stored above raw ground beef in the reach-in cooler by the dish machine Store raw chicken below raw beef. Raw chicken has a higher cook temperature than raw beef. , Corrected: PIC move the raw chicken to the bottom shelf of the reach-in cooler by the dish machine and moved the raw ground beef to the shelf above the raw chicken.
- 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: 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed sliced turkey and sliced ham, salsa, and cooked rice in the standing reach-in cooler near the dish washing area that was not date marked. Observed cooked pasta in the reach-in cooler on the cook line that was not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared., Corrected: PIC properly date marked the sliced turkey and sliced ham, salsa, and cooked rice in the standing reach-in cooler near the dish washing area that was not date marked. PIC properly date marked cooked pasta in the reach-in cooler on the cook line.
- 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
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed utensils, spatulas, and other kitchen items being dried on top of a cloth towel in the dish washing station. Remove the cloth towel and completely air dry after cleaning and sanitizing.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees. Observed public men's and women's restroom's that are used by employees with no hand washing signage. Post hand washing signage.
- 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- kitchen ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities shall be maintained in good repair. Observed missing floor tiles in the dishwashing station and damage to the ceiling above the stand-up cooler and stand-up freezer.. Replace missing tiles and ceiling.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/06/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION CORRECTED.
- 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
|
08/11/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies present at pop gun on outside of bar top (west side of dining room). Eliminate pests. This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation is corrected.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- bar(s) floor, basement Walk-in cooler
- Problems:
- Not clean, With accumulation of debris
- Corrections:
- Keep clean, Keep clean.
- Comment:
- Floor under bar next to ice machine is wet and condensation drain lines are moldy. Plastic caps (from kegs) on floor of walk in cooler. 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- kitchen ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Repair several places where ceiling is damaged in kitchen and in basement walk-in cooler.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Hot water on bar handsink (west side of bar) is not operational. Repair. Use another handsink until repaired.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/29/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- downstairs Walk-in cooler
- 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:
- Shredded cheese stored below raw shell eggs in walk-in cooler. Raw animal foods (raw eggs) must be stored below ready to eat foods. Handout provided., Cook moved raw eggs to bottom shelf of cooler(s). VIOLATION CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors, Equipment components seals
- Locations:
- downstairs Walk-in cooler, reach-in cooler
- Problems:
- Broken, Broken
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Handle on walk-in cooler door is broken. Repair/replace., Gasket on 2 door reach in cooler (right door) is broken and secured with duct tape. Replace gasket.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Hot water on bar handsink (west side of bar) is not operational. Repair. Use another handsink until repaired.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/22/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially Hazardous Foods in reach in cooler and prep cooler are not date marked: sliced turkey, ham, corned beef, roast beef. Date mark with an expiration date of not more than 7 days from date of slicing. , This is a repeat Priority Foundation (Pf) violation. Complete Risk Control Plan and fax to 734-727-7165 ATTN: Melinda by 7/30/13., PHFs datemarked during inspection. Complete Risk Control Plan by 7/30/13.
- 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
|
07/23/2013 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s), Raw animal food(s)
- Locations:
- reach-in cooler, basement Walk-in cooler
- Problems:
- Not separated from each other, Stored over/next to Ready-to-eat food(s)
- Corrections:
- Keep separate., Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw chicken stored above ground beef in reach in cooler. Raw meats must be separated by cooking temperature. See handout provided., Raw eggs stored above shredded cheese in walk-in cooler. Raw meats must be stored below ready-to-eat foods. See handout provided., Raw chicken moved below raw ground beef. Raw eggs moved below cheese in walk-in cooler. VIOLATION CORRECTED DURING ROUTINE INSPECTION.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Kitchen prepared, potentially hazardous foods (PHFs) in reach-in cooler are not datemarked: French Onion soup, sliced ham, sliced turkey, rice dish. Mark with expiration date of not more than 7 days from date of prep (date of prep=day 1)., PHFs all dated during inspection. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- hand wash sink(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Handles broken on kitchen hand wash sink. Improvised handle has been created with a pair of Vise-Grips. Repair handles or replace faucet.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- reach-in cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No thermometers in reach in glass door cooler or salad prep cooler. Provide.
- 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)
|
01/17/2013 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- TWO NEW BOARDS IN USE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- I MKR CLEAN, RCP APPROVED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
08/07/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- BOTH LONG AND SHORT BOARDS HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD BUILDUP ON INTERIOR OF UPSTAIRS (KITCHEN) ICE MAKER PLEASE EMPTY,WASH, RINSE, SANITIZE, AIR DRY THEN REFILL ,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
07/25/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- RACK HAS BEEN TAKEN OUT OF SERVICE
- 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: Food Contact Surfaces and Uten
- Comment:
- LONG ONE FLIPPED OVER TO SMOOTH SIDE, SMALL ONE HAS BEEN REPLACED WITH A SMOOTH ONE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- BOTH I MKRS CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- STEAK TESTED 41 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)
|
01/20/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen KNIFE RACK(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- KNIFE RACK AND KNIVES VERY SOILED PLEASE CLEAN/SANITIZE MORE REGULARLY,
- 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: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- BOTH CUTTING BOARDS (LONG AND SHORT) HAVE BECOME DEEPLY SCRATCHED, LONG ONE IS SMOOTH UNDERNEATH, SHORT ONE ON BOTH SIDES PLEASE BEGIN USING THE SMOOTH SIDE OF THE LONG ONE TODAY AND SAND OR PLANE DOWN SMOOTH THE SHORT ONE OR REPLACE IT,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- SMALL ICE MAKER (UPSTAIRS) WITH MOLD, LARGE ONE (DOWNSTAIRS) WITH RUST ON THE INTERIORS PLEASE EMPTY WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL BOTH MACHINES,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT BOTH KITCHEN RETARDERS (CHICKEN BREAST 49 F AT SMALLER ONE, SLICED CHEESE 47 F AT THE LARGER ONE) FOODS TESTED ABOVE 41 F PLEASE AVOID OVERSTOCKING AT THE LARGER ONE SINCE LOWER LEVELS TESTED 41 F AND LOWER, AND PLACING WARM COOKED FOODS AT THE SMALLER ONE BECAUSE IT COULD RESULT IN SLOW-COOLING AND BE BURDENSOME ON THE SMALL UNIT {SUGGEST A COOLING PERIOD IN THE REACH-IN FREEZER OR ANOTHER LARGER COOLER FIRST},
- 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)
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE REPAIR THE HANDLE TO DISPENSE SOAP AT THE WALL-MOUNTED UNIT OR PROVIDE A FREE STANDING ONE
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AT AFOREMENTIONED SINK, ALWAYS KEEP DISPENSER SUPPLIED WITH TOWELS OR PLEASE PROVIDE A FREE-STANDING ONE
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- SPOONS STORED IN WATER AT STEAM TABLE TESTED 112 F PLEASE ENSURE 135 F OR HIGHER WATER TEMPERATURE OR ON A CLEAN, DRY SURFACE BETWEEN USES
- 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
|
01/09/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON VARIOUS SOUPS, COOKED RICE, TACO MEAT, RE-FRIED BEANS. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS AFTER PREPARATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE LABEL THE NOTED FOODS. CORRECTED DURING INSPECTION BY LABELING THE NOTED FOODS WITH PREP DATES.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- SPATULAS AND SCOOP STORED IN STANDING, ROOM TEMPERATURE WATER BETWEEN USES. TO PREVENT THE GROWTH OF BACTERIA STORE UTENSILS IN A CLEAN, DRY AREA AND CLEAN AT LEAST EVERY 4 HOURS. REMOVE THE UTENSILS FROM THE STANDING, ROOM TEMPERATURE WATER AND STORE PROPERLY.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING FLOOR TILES IN THE KITCHEN NEAR THE DISH MACHINE TO PROVIDE A SMOOTH, EASILY CLEANABLE FLOOR SURFACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/21/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- downstairs machine clean, rcp approved
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- on this day, cfm was back to doing the mashed potatoes with the double lexon, and it took quite a while to reach 135 f on inspector's thermometer...when it was mentioned to him he decided to change out the double lexon (plastic within steel) to merely a steel one alone
- 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)
|
01/28/2011 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- RUST ON INTERIOR OF DOWNSTAIRS ICE MACHINE PLEASE EMPTY, WASH (SCRUB, IF NECESSARY WITH NAVAL JELLY), RINSE, AIR DRY, THEN REFILL LEFT PIC WITH RISK CONTROL PLAN (RCP) FILL OUT THOROUGHLY FOR FOLLOW-UP
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- RUST ON INTERIOR OF DOWNSTAIRS ICE MACHINE PLEASE EMPTY, WASH (SCRUB, IF NECESSARY WITH NAVAL JELLY), RINSE, AIR DRY, THEN REFILL LEFT PIC WITH RISK CONTROL PLAN (RCP) FILL OUT THOROUGHLY FOR FOLLOW-UP,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit(s) POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- MASHED POTATOES (STORED IN PLASTIC LEXON STORED WITHIN A STAINLESS STEEL ONE TESTED 108 F , PIC DISCARDED AND MADE A NEW BATCH AND STORED IN ONE LEXON ONLY ABOVE HEATING COILS
- 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)
- Locations:
- hot holding unit(s) POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- MASHED POTATOES (STORED IN PLASTIC LEXON STORED WITHIN A STAINLESS STEEL ONE TESTED 108 F , PIC DISCARDED AND MADE A NEW BATCH AND STORED IN ONE LEXON ONLY ABOVE HEATING COILS,
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOOD(S) CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- CAN OF REFRIED BEANS AND KETCHUP WITH SOILED RIMS PLEASE ALWAYS IMMEDIATELY TRANSFER CONTENTS OF OPENED CANS TO CLEAN, FOOD-GRADE CONTAINER(S) TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION, PIC DISCARDED ALL OF THEM
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
01/18/2011 | Routine Inspection |
- Critical:
- Comment:
- 1.The ice maker was washed, rinsed and sanitized. Violation had been corrected. 2. The mini conveyor was cleaned. Violation had been corrected.
- 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:
- Comment:
- 1.The ice maker was washed, rinsed and sanitized. Violation had been corrected. 2. The mini conveyor was cleaned. Violation had been corrected.
- 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 Freq.,Food Contact Su
- Comment:
- 1.The ice maker was washed, rinsed and sanitized. Violation had been corrected. 2. The mini conveyor was cleaned. Violation had been corrected.
- 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
- Comment:
- At the time of inspection the employee was cleaning them. Violation is 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.
- Comment:
- At the time of inspection the employee was cleaning them. Violation is 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.
- Cleaning, Frequency/Restrictio
- Comment:
- At the time of inspection the employee was cleaning them. Violation is 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.
|
07/28/2010 | Follow-up |
- Critical:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Clean the following equipment. A follow up inspection will be conducted with in 10 days. 1. Mold started coming. Empty the ice maker and wash, rinse and sanitize all the food contact surfaces. Also clean the lid. 2. The mini conveyor was soiled with food debris. Clean it. ,
- 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:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Clean the following equipment. A follow up inspection will be conducted with in 10 days. 1. Mold started coming. Empty the ice maker and wash, rinse and sanitize all the food contact surfaces. Also clean the lid. 2. The mini conveyor was soiled with food debris. Clean it. ,
- 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:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Clean the following equipment. A follow up inspection will be conducted with in 10 days. 1. Mold started coming. Empty the ice maker and wash, rinse and sanitize all the food contact surfaces. Also clean the lid. 2. The mini conveyor was soiled with food debris. Clean it. ,
- 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:
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Clean the following equipment. A follow up inspection will be conducted with in 10 days. 1. Mold started coming. Empty the ice maker and wash, rinse and sanitize all the food contact surfaces. Also clean the lid. 2. The mini conveyor was soiled with food debris. Clean it. ,
- 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 Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Clean the following equipment. A follow up inspection will be conducted with in 10 days. 1. Mold started coming. Empty the ice maker and wash, rinse and sanitize all the food contact surfaces. Also clean the lid. 2. The mini conveyor was soiled with food debris. Clean it. ,
- 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
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Clean the floor under the equipment.
- 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.
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Oil and grease accumulated on some of the hood filters. Keep them clean to prevent fire accidents and possible food contamination., Oil and grease accumulated on some of the hood filters. Keep them clean to prevent fire accidents and possible food contamination.,
- 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.
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Clean the floor under the equipment.
- 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.
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Oil and grease accumulated on some of the hood filters. Keep them clean to prevent fire accidents and possible food contamination., Oil and grease accumulated on some of the hood filters. Keep them clean to prevent fire accidents and possible food contamination.,
- 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.
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Clean the floor under the equipment.
- 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.
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Oil and grease accumulated on some of the hood filters. Keep them clean to prevent fire accidents and possible food contamination., Oil and grease accumulated on some of the hood filters. Keep them clean to prevent fire accidents and possible food contamination.,
- 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.
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Clean the floor under the equipment.
- 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.
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Oil and grease accumulated on some of the hood filters. Keep them clean to prevent fire accidents and possible food contamination., Oil and grease accumulated on some of the hood filters. Keep them clean to prevent fire accidents and possible food contamination.,
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency/Restrictio
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Clean the floor under the equipment.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency/Restrictio
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Oil and grease accumulated on some of the hood filters. Keep them clean to prevent fire accidents and possible food contamination., Oil and grease accumulated on some of the hood filters. Keep them clean to prevent fire accidents and possible food contamination.,
- 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.
|
07/22/2010 | Routine Inspection |
- Critical:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- Individually portioned containers of ranch dressing and tartar sauce were not date marked. At the time of inspection they were marked with the discard dates and the violation was 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:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- Individually portioned containers of ranch dressing and tartar sauce were not date marked. At the time of inspection they were marked with the discard dates and the violation was 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:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- Individually portioned containers of ranch dressing and tartar sauce were not date marked. At the time of inspection they were marked with the discard dates and the violation was 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:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- Individually portioned containers of ranch dressing and tartar sauce were not date marked. At the time of inspection they were marked with the discard dates and the violation was 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:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- Individually portioned containers of ranch dressing and tartar sauce were not date marked. At the time of inspection they were marked with the discard dates and the violation was 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:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- Individually portioned containers of ranch dressing and tartar sauce were not date marked. At the time of inspection they were marked with the discard dates and the violation was 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- Individually portioned containers of ranch dressing and tartar sauce were not date marked. At the time of inspection they were marked with the discard dates and the violation was 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
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01/11/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Brooklyns, 1254 Eureka, Wyandotte, MI 48192 »