- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food meant to be held cold, must be maintained at 41F or below to prevent the growth of bacteria. Observed chopped lettuce on the counter for about 2 hr at a temperature of 50F. At time of inspection lettuce was placed in the cooler to bring temperature back to 41F
- 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)
- Walls and Ceilings, Attachment
- Items:
- Wall attachment(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Ceiling attachments must be installed properly. Observed ceiling vent cover was removed. Replace cover as to not expose pipes from above.
- General violation description:
- 6-201.17 - (A) Except as specified in # (B) of this section, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be EASILY CLEANABLE. (B) In a CONSUMER area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean.
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03/17/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- RECEIPT FAXED TO WAYNE COUNTY HEALTH DEPARTMENT AS PROOF OF PERCHES OF SANITIZER 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)
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03/20/2014 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed chlorine test strips that the facility had were soaked through and not working. Correct by providing new test strips. Correct immediately a follow up will occur in about 10 days. ,
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- reach-in cooler
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer provided in reach in cooler in back of the restaurant. Correct by providing as soon as possible. A follow up will occur at next routine inspection.
- 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)
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03/19/2014 | Routine |
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- outside the Back Door
- Problems:
- Not conveyed to point of disposal Through approved Sanitary sewage system
- Comment:
- SEWAGE SHALL BE CONVEYED TO THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. THE PIC STATES THAT THE MOP BUCKET IS FILLED AT THE MOP SINK, BUT THE DIRTY MOP WATER IS DUMPED OUTSIDE BEHIND THE RESTAURANT. MOP WATER SHALL BE DUMPED IN AN APPROVED SANITARY SEWAGE SYSTEM. THE PIC STATES THAT THE MOP WATER WILL BE DUMPED IN THE MOP SINK OR TOILET. CORRECTED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- THE PERSON IN CHARGE (PIC) SHALL BE AWARE OF SYMPTOMS AND ILLNESSES THAT EMPLOYEES HAVE THAT SHOULD EXCLUDE THEM FROM WORKING WITH FOOD, SUCH AS: VOMITING, DIARRHEA, SORE THROAT WITH FEVER AND THE BIG 5 ILLNESSES (E. COLI, NOROVIRUS, SALMONELLA, SHIGELLA, HEPATITIS A). THE PERSON IN CHARGE WAS NOT AWARE OF THE SYMPTOMS AND ILLNESSES MENTIONED ABOVE. THE PIC WAS PROVIDED WITH A BIG 5 POSTER TO POST IN THE FACILITY AND WAS MADE AWARE OF THE SYMPTOMS AND ILLNESSES. THE PIC IS KNOWLEDGEABLE AND WILL TRAIN ALL EMPLOYEES THAT THEY MUST BE SYMPTOM-FREE FROM ANY OF THESE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK WITH FOOD. CORRECTED AT INSPECTION.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- ventilation system filter(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUES. OBSERVED THE FILTERS OVER THE OVEN, AND THE TOP OF THE OVEN TO HAVE AN ACCUMULATION OF DUST. CLEAN EQUIPMENT REGULARLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- in the mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- AFTER USE, MOPS SHALL BE PLACED IN A POSITION THAT ALLOWS THEM TO AIR-DRY WITHOUT SOILING WALLS, EQUIPMENT, OR SUPPLIES. OBSERVED THE MOP IN THE TOP PORTION OF THE MOP BUCKET WET. HANG MOP TO DRY WHEN NOT IN USE.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Food Contact Surfaces and Uten
- Corrections:
- Sanitize as required above.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SHALL BE SANITIZED. THE PIC STATES THAT TABLE TOP SURFACES ARE CLEANED WITH HOT WATER AND SOAP ONLY. SANITIZE SURFACES AND UTENSILS WITH A CHEMICAL SANITIZER SOLUTION SUCH AS BLEACH (CHLORINE) AND WATER.
- General violation description:
- 4-701.10 - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS OR HAIR COVERINGS. OBSERVED ONE OF THE TWO EMPLOYEES NOT WEARING A HAIR RESTRAINT. PROVIDE HAIR RESTRAINTS.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
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03/07/2012 | Routine Inspection |
| No violation noted during this evaluation. | 03/03/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- BACK FRIDGE NO LONG IN USE. REFRIGERATED ITEMS STORED IN OTHER COOLERS AT/BELOW 41F. VIOLATION 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: Preventing Contamination from
- Comment:
- OBSERVED GLOVES BEING WORN WHEN PREPARING SUBS. VIOLATION CORRECTED.
- 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
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03/16/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAM IN BACK FRIDGE AT 47F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 3-12-10 TO VERIFY COMPLIANCE.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSREVED EMPLOYEE HANDLE LETTUCE, TOMATOES, SANDWICH WITH BARE HANDS. GLOVES MUST BE WORN 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
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03/02/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/02/2009 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- SPRAY BOTTLES OF CLEANER STORED NEXT TO PACKAGED CANDY FOR SALE. CHEMICALS MUST BE STORED AWAY FROM FOOD. CORRECTED AT TIME OF INSPECTION BY MOVING CHEMICALS TO AN APPROPRIATE AREA.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FLOOR TILES IN BACK AREA ARE DAMAGED. FLOOR IS TO BE FINISHED WHEN WALK-IN COOLER IS REMOVED AND ENTIRE AREA IS CONVERTED TO STORAGE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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03/05/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES HAVE SOME MOLD GROWTH. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANITIZING POP NOZZLES.
- 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
- Repairing
- Items:
- Physical facilities Floor(s), Physical facilities
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- FLOOR TILES IN BACK ROOM ARE DAMAGED. FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE DAMAGED TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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09/29/2008 | Routine Inspection |
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