| No violation noted during this evaluation. | 05/15/2015 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- 2 DOOR SIDE BY SIDE COOLER HAS A LATCH THAT IS BROKEN ON THE RIGHT.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- HANGING THERMOMETERS THAT WERE PROVIDED FOR THE MILK COOLER AND THE SIDE BY SIDE 2 DOOR COOLER WERE NOT WORKING. REPLACE HANGING THERMOMETERS.
- 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)
|
11/19/2014 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED COOKED CHOPPED CHICKEN BREAST IN THE COOLER AT 46F COVERED. OPERATOR STATED THAT CHICKEN WAS BEING USED TO PREPARE SALADS. CHICKEN WAS MADE WITHIN THE HOUR. , CORRECTED BY RETRAINING OPERATOR THAT FOOD IN THE COOLING PROCESS CAN ONLY BE COVERED AFTER THE FOOD HAS REACHED 41F.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THAT ICE MACHINE ON OUTSIDE OF SHIELD HAS BROWN RESIDUE. OBSERVED STUDENT MICROWAVE HAD FOOD DEBRIS.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- 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
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- 2 DOOR SIDE BY SIDE COOLER HAS A LATCH THAT IS BROKEN ON THE RIGHT.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/12/2014 | Routine |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- THERE WAS NO WRITTEN PROCEDURE FOR CHICKEN SALAD AND OTHER SALADS WHICH ARE BEING MONITORED BY USING TIME AS PUBLIC HEALTH CONTROL. WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL FOR POTENTIALLY HAZARDOUS FOODS(PHF) A WRITTEN PROCEDURE NEEDS TO BE MADE AVAILABLE UPON REQUEST. PERSON-IN-CHARGE HAS PROVIDED A WRITTEN PROCEDURE FOR ALL PHF FOR COLD HOLDING AT 41F OR LESS. CORRECTED
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on
- Comment:
- OBSERVED WIPING CLOTH ON COUNTER TOPS. WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION BETWEEN USES TO KEEP FOOD-CONTACT SURFACES CLEAN. STORE WIPING CLOTHS IN SANITIZING SOLUTION DURING PAUSES IN KITCHEN AND SERVICE. WILL VERIFY CORRECTION AT NEXT INSPECTION.
- 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
|
11/25/2013 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- kitchen Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- BAFFLE FILTERS ARE DUSTY AND HAVE GREASE ACCUMULATION. INTAKE AND EXHAUST AIR DUCTS SHALL BE CLEANED AND FILTERS CHANGED SO THEY ARE NOT A SOURCE OF ACCUMULATION. KEEP CLEAN. '
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored Laying on prep table or cooking equipment That is not cleaned and sanitized at least every 4 hours
- Corrections:
- Relocate.
- Comment:
- OBSERVED ICE SCOOP NOT IN USE RESTING ON TOP OF ICE MACHINE NOT CLEANED AND NOT SANITIZED. DISPENSING UTENSILS SHALL BE STORED IN A PROTECTED LOCATION. PROVIDE ICE SCOOP WITH A PROTECTED LOCATION WHERE IT CAN BE STORED.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Comment:
- OBSERVED IN BOTTOM CABINET SHELVING BROWN STICKY SUBSTANCE. NONFOOD CONTACT SURFACES SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PREVENT ACCUMULATION. KEEP SHELVING CLEAN OR REPLACE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REACH IN COOL IN THE KITCHEN HAS A BROKEN LATCH THAT REQUIRES A SCREW DRIVER TO OPEN DOOR. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR REPAIR/REPLACE BROKEN LATCH ON COOLER DOOR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- COVERED TRASH CAN NOT PROVIDED FOR EMPLOYEE BATHROOM. COVERED TRASH CAN SHALL BE PROVIDED FOR FEMALE EMPLOYEE FOR DISPOSAL OF SANITARY NAPKINS. PROVIDE COVERED TRASH CAN.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
05/28/2013 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- kitchen Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures(including small canopy over pretzel warmer). These canopies must be clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The reach in cooler located in the kitchen has a broken latch that requires a screw driver to open the cooler door. Simply remove broken handle and replace with new if handles are still available for this old "Glenco" cooler.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/06/2012 | Routine |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CAN OPENER PUT INTO CLEANING STAGE OF THREE COMPARTMENT SINK DURING INSPECTION AND SHALL BE PROPERLY WASHED, RINSED AND SANITIZED. ITEM CORRECTED., CAN OPENER DEVICE AND BLADE UNCLEAN. ALL REQUIRED ITEMS SHALL BE CLEANED AND SANITIZED PROPERLY AT ALL TIMES. CLEAN AND SANITIZE ENTIRE CAN OPENER IMMEDIATELY.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE WALK IN FREEZER FLOOR IS UNCLEAN. ALL AREAS SHALL BE CLEANED DAILY. CLEAN WALK IN FREEZER FLOOR 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE COOKING AREA REACH IN COOLER HANDLE IS BROKEN AND REQUIRES A SCREW DRIVER TO OPEN COOLER. ALL ITEMS SHALL BE PROPER REPAIR AT ALL TIMES. REPAIR HANDLE IMMEDIATELY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/31/2012 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate boxes of frozen food item(s) a minimum 6" off the floor area of the walk in freezer to reduce the likelihood of accidental contaminations. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Locations:
- kitchen counter(s)
- Problems:
- Contaminates Equipment
- Corrections:
- Clean in manner that prevents contamination of other items as specified above.
- Comment:
- Begin practice of properly storing all misc. hand tools in one general location that is below & away from any / all 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
|
11/03/2011 | Routine Inspection |
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- Dumpster(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- DUMPSTER DOES NOT HAVE LIDS. PROVIDE A DUMPSTER WITH LIDS AND ENSURE THAT LIDS ARE KEPT CLOSED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Locations:
- milk cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- BUILT-IN THERMOMETERS ON TWO (2) MILK COOLERS ARE INOPERABLE. PROVIDE WORKING THERMOMETERS INSIDE BOTH UNITS.
- 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)
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- high temperature sanitizing dish machine
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- BROKEN DISHMACHINE STILL PRESENT IN KITCHEN. REMOVE ALL BROKEN/UNUSABLE EQUIPMENT FROM ESTABLISHMENT.
- 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
|
10/27/2010 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- AT THE MOP SINK FAUCET, A SECOND HOSE BIBB VACUUM BREAKER HAD BEEN INSTALLED DOWNSTREAM OF THE SHUT OFF VALVE LOCATED ON THE LEFT BRANCH. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE INNER PLASTIC DEFLECTOR SHIELD OF THE ICE MACHINE WAS FOUND CLEAN AND FREE OF SOIL. SPECIFICALLY, THE ACCUMULATIONS OF PINKISH - BROWN GEL AND BROWN STREAKS FOUND PRIOR 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: Hot and cold holding
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE OPERATOR INDICATED THAT TIME AS A BACTERIAL CONTROL IS NOW BEING USED FOR THE POTENTIALLY HAZARDOUS FOODS (SUCH AS: TUNA AND EGG SANDWICHES) HELD IN THE BUFFET COLD WELL AND AT THE SERVING LINE. THE OPERATOR PRESENTED THE INSPECTOR WITH PRODUCTIONS SHEETS HAVING THE FOLLOWING INFORMATION: 1. NAME OF FOODS UNDER TIME CONTROL, 2. THE TIME THE FOODS WERE TAKEN FROM REFRIGERATION AND PLACED UNDER TIME CONTROL, 3. THE DISCARD TIME, 4. THE CURRENT DATE, AND 5. PERIODIC FOOD TEMPERATURE CHECKS OF SOME OF THE HOT AND COLD FOODS AT THE SERVING LINE AND COLD BUFFET WELL. IN ADDITION, THE OPERATOR PROVIDED WRITTEN PROCEDURES DETAILING THE FOLLOWING POINTS: 1. THE USE OF PRE CHILLED FOOD /FOOD INGREDIENTS PRIOR TO USING TIME AS A CONTROL, 2. WHEN TO TIME MARK THE FOODS, AND 3. WHEN TO DISCARD THE FOODS. THE VIOLATION IS CONSIDERED CORRECTED. COMMENTS/SUGGESTIONS: IN THE WRITTEN PROCEDURES SPECIFY EXACTLY WHICH COLD SANDWICHES ARE TIME MARKED
- General violation description:
- 3-501.16 - INCLUDING ANY OTHER POTENTIALLY HAZARDOUS FOODS THAT MAY BE HELD AT THE SERVING LINE OR COLD BUFFET WELL. ENSURE THAT THE WRITTEN PROCEDURES SPECIFY A PRE CHILL TEMPERATURE OF 41 DEGREES F OR LESS FOR INGREDIENTS USED IN SANDWICH PREPARATION.
|
11/04/2009 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AT THE MOP SINK FAUCET, THERE IS ATTACHED A HOSE BIBB VACUUM BREAKER. DOWNSTREAM OF THE VACUUM BREAKER IS A T VALVE WITH A SHUT OFF VALVE INSTALLED ON THE LEFT BRANCH. FOLLOWING THE SHUT OFF VALVE IS A HOSE. IN ORDER FOR THE HOSE BIBB VACUUM BREAKER TO FUNCTION PROPERLY, THERE CAN NOT BE A SHUT OFF VALVE DOWNSTREAM OF IT. TO REMEDY THE SITUATION, REMOVE THE SHUT OFF VALVE, OR MOVE THE HOSE BIBB VACUUM BREAKER DOWNSTREAM OF THE SHUT OFF VALVE. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED PENDING FURTHER ADMINISTRATIVE ACTION PURSUED FOR VIOLATION 3-501.16. ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- AN ACCUMULATION OF PINKISH - BROWN GEL WAS FOUND ALONG THE BOTTOM OF THE INNER PLASTIC DEFLECTOR SHIELD OF THE ICE MACHINE. SOME OTHER STREAKS OF BLACKISH - BROWN SOIL WERE OBSERVED ON THE MIDDLE PORTION OF THE DEFLECTOR SHIELD. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. THE ICE MACHINE WAS CITED AT THE LAST ROUTINE INSPECTION. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED WITHIN 10 DAYS. A FOLLOW UP INSPECTION WILL BE CONDUCTED PENDING FURTHER ADMINISTRATIVE ACTION PURSUED FOR VIOLATION 3-501.16. COMMENTS: CONSIDER INCREASING HOW OFTEN THE ICE MACHINE IS 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:45 A.M., A TUNA SANDWICH AND A DELI MEAT SUBMARINE SANDWICH WERE FOUND AT 45 AND 46.5 DEGREES F IN THE FRONT COLD BUFFET WELL. THE OPERATOR SAID THE SANDWICHES WERE PREPARED (FROM PRE CHILLED INGREDIENTS) AT ABOUT 8:30 A.M., AND KEPT INITIALLY IN THE TRUE COOLER UNTIL BEING TRANSFERRED TO THE COLD WELL AT ABOUT 10:25 A.M. AT ABOUT 10:57 A.M., SALAMI AND BOLOGNA SLICES IN THE REACH IN GLENCO COOLER WERE FOUND AT 52.6 AND 49 DEGREES F. IN ADDITION, A DELI MEAT SUB WAS ALSO FOUND AT 46 DEGREES F. THE OPERATOR STATED THAT SUB SANDWICHES (INCLUDING THE ONE ABOVE) WERE MADE AT 8:30 A.M., AND PLACED BACK IN THIS COOLER AT ABOUT 8:40 A.M. WHERE THEY REMAIN UNTIL NEEDED. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT AT 41 DEGREES F OR LOWER. THIS IS A REPEAT CRITICAL VIOLATION. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THE ISSUE. COMMENTS: ANY OF THE ABOVE FOODS THAT HAVE BEEN/WILL BE AT THE ABOVE TEMPERATURES FOR 4 OR MORE HOURS MUST BE DISCARDED. ,
- 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)
|
10/16/2009 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- ONE OF THE ICE MACHINE DRAIN LINES WAS FOUND SEATED INSIDE OF THE FLOOR DRAIN GRATING. A DIRECT CONNECTION SHALL NOT EXIST BETWEEN THE DRAIN LINES FROM EQUIPMENT CONTAINING FOOD (ICE MACHINE) AND THE SEWAGE SYSTEM. (FLOOR DRAIN) PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A REPEAT CRITICAL VIOLATION. THE STATUS OF THIS REPAIR WILL BE CHECKED WITHIN 10 DAYS OF TODAY'S INSPECTION. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. , AT THE TIME OF TODAY'S FOLLOW UP INSPECTION, AN AIR GAP OF AT LEAST 1 INCH HAD BEEN PROVIDED BETWEEN THE END OF THE ICE MACHINE DRAIN LINE THE FLOOR DRAIN BELOW. THE AIR GAP WAS ACHIEVED BY CUTTING AWAY A SECTION OF THE DRAIN LINE AND REPOSITIONING IT UNDER NEATH THE MACHINE. THEREFORE, 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.
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- ON THE INNER PLASTIC FLAP OF THE KITCHEN ICE MACHINE, SOME ACCUMULATIONS OF BLACK/BROWN COLORED MOLD/SOIL WERE FOUND. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. CONSIDER INCREASING THE FREQUENCY AT WHICH THE INSIDE OF THIS MACHINE IS CLEANED. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO CHECK THE CLEANLINESS OF THE ICE MACHINE. , AT THE TIME OF TODAY'S FOLLOW UP INSPECTION, THE INNER PLASTIC FLAP AND WALLS OF THE ICE MACHINE HAD BEEN THOROUGHLY CLEANED. THEREFORE, THE VIOLATION IS NOW CONSIDERED 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- IN A LOCK WOOD FOOD WARMER (MODEL#: CA72PF), HOT DOG SANDWICHES WERE FOUND AT 113.5 AND 116 DEGREES F AT APPROXIMATELY 11:30 AM. POTENTIALLY HAZARDOUS FOODS, HELD HOT SHALL BE KEPT HOT AT 135 DEGREES F OR HIGHER. THE PERSON IN CHARGE STATED THAT AFTER BOILING, THE HOT DOGS HAD BEEN PLACED IN THE FOOD WARMER AT APPROXIMATELY 10:30 AM. REPAIR/ADJUST THIS FOOD WARMER SO THAT IT CAN MAINTAIN THE FOODS WITHIN AT 135 DEGREES F OR HIGHER. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THIS WARMER IS KEEPING FOODS AT THE PROPER TEMPERATURE. , ,
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE TRUE - 2 DOOR REACH IN COOLER, DELI MEAT WAS FOUND AT 43.8 DEGREES F. THERE APPEARED TO BE A NOTICEABLY LARGE AMOUNT OF FOOD STORED IN THIS COOLER. IN A COLD SERVING BUFFET WELL, A PLASTIC PAN CONTAINING TUNA FISH SANDWICHES WAS FOUND AT 57.5 DEGREES F AT APPROXIMATELY 11:14 AM. THE COOK STATED THAT THE TUNA SANDWICHES HAD BEEN PREPARED AT ABOUT 10:30 AM FROM ROOM TEMPERATURE AND TUNA FISH, AND PLACED IN THE COLD TABLE AT ABOUT 10:45 AM. IN A 2 DOOR REACH IN COOLER (NEXT TO THE FOOD WARMER), A SUBMARINE SANDWICH CONTAINING DELI MEAT WAS FOUND AT 52.1 DEGREES F AT APPROXIMATELY 11:22 AM. THE PERSON IN CHARGE STATED THAT THE SUBMARINE SANDWICHES HAD BEEN PREPARED AT APPROXIMATELY 10:00 AM. THE AIR TEMPERATURE OF THIS COOLER WAS FOUND AT APPROXIMATELY 53 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. CONSIDER IMPLEMENTING THE FOLLOWING CORRECTIVE ACTIONS: FOR THE TRUE 2 DOOR WALK IN COOLER: 1.) TRY ADJUSTING THE THERMOSTAT OF THIS COOLER TO A LOWER TEMPERATURE SETTING. 2.) CONSIDER STORING LESS PRODUCT IN THIS COOLER AND ENSURE THAT AS MANY OF THE AIR SPACES AS POSSIBLE ON THE SHELVING WRACKS ARE LEFT UNOBSTRUCTED TO ALLOW THE MAXIMUM VOLUME OF COLD AIR TO FLOW TO ALL PARTS OF THE COOLER. FOR THE COLD BUFFET WELL: 1.) CONSIDER STORING THE SANDWICHES AND SALADS IN A METAL CONTAINER INSTEAD OF PLASTIC. (PLASTIC TENDS TO ACT AS INSULATOR). 2.) CONSIDER USING A PAN WITH A GREATER STORAGE DEPTH TO BRING THE FOODS INSIDE CLOSER THE COOLING AIR AT THE BASE OF THE COOLER. CONSIDER EVEN STORING THE PAN DIRECTLY ON THE COLD METAL PLATE AT THE BOTTOM OF THE WELL. FOR THE 2 DOOR REACH IN COOLER: 1.) CONSIDER ADJUSTING THE THERMOSTAT TO A LOWER TEMPERATURE SETTING. IN ALL CASES CALL FOR SERVICE IF NECESSARY AND CONSIDER PREPARING FOODS SUCH AS TUNA SANDWICHES FROM PRE CHILLED INGREDIENTS. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THESE COOLERS ARE MAINTAINING FOODS AT 41 DEGREES F OR LESS. , ,
- 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 above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- IN A LOCK WOOD FOOD WARMER (MODEL#: CA72PF), HOT DOG SANDWICHES WERE FOUND AT 113.5 AND 116 DEGREES F AT APPROXIMATELY 11:30 AM. POTENTIALLY HAZARDOUS FOODS, HELD HOT SHALL BE KEPT HOT AT 135 DEGREES F OR HIGHER. THE PERSON IN CHARGE STATED THAT AFTER BOILING, THE HOT DOGS HAD BEEN PLACED IN THE FOOD WARMER AT APPROXIMATELY 10:30 AM. REPAIR/ADJUST THIS FOOD WARMER SO THAT IT CAN MAINTAIN THE FOODS WITHIN AT 135 DEGREES F OR HIGHER. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THIS WARMER IS KEEPING FOODS AT THE PROPER TEMPERATURE. , , ,
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE TRUE - 2 DOOR REACH IN COOLER, DELI MEAT WAS FOUND AT 43.8 DEGREES F. THERE APPEARED TO BE A NOTICEABLY LARGE AMOUNT OF FOOD STORED IN THIS COOLER. IN A COLD SERVING BUFFET WELL, A PLASTIC PAN CONTAINING TUNA FISH SANDWICHES WAS FOUND AT 57.5 DEGREES F AT APPROXIMATELY 11:14 AM. THE COOK STATED THAT THE TUNA SANDWICHES HAD BEEN PREPARED AT ABOUT 10:30 AM FROM ROOM TEMPERATURE AND TUNA FISH, AND PLACED IN THE COLD TABLE AT ABOUT 10:45 AM. IN A 2 DOOR REACH IN COOLER (NEXT TO THE FOOD WARMER), A SUBMARINE SANDWICH CONTAINING DELI MEAT WAS FOUND AT 52.1 DEGREES F AT APPROXIMATELY 11:22 AM. THE PERSON IN CHARGE STATED THAT THE SUBMARINE SANDWICHES HAD BEEN PREPARED AT APPROXIMATELY 10:00 AM. THE AIR TEMPERATURE OF THIS COOLER WAS FOUND AT APPROXIMATELY 53 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. CONSIDER IMPLEMENTING THE FOLLOWING CORRECTIVE ACTIONS: FOR THE TRUE 2 DOOR WALK IN COOLER: 1.) TRY ADJUSTING THE THERMOSTAT OF THIS COOLER TO A LOWER TEMPERATURE SETTING. 2.) CONSIDER STORING LESS PRODUCT IN THIS COOLER AND ENSURE THAT AS MANY OF THE AIR SPACES AS POSSIBLE ON THE SHELVING WRACKS ARE LEFT UNOBSTRUCTED TO ALLOW THE MAXIMUM VOLUME OF COLD AIR TO FLOW TO ALL PARTS OF THE COOLER. FOR THE COLD BUFFET WELL: 1.) CONSIDER STORING THE SANDWICHES AND SALADS IN A METAL CONTAINER INSTEAD OF PLASTIC. (PLASTIC TENDS TO ACT AS INSULATOR). 2.) CONSIDER USING A PAN WITH A GREATER STORAGE DEPTH TO BRING THE FOODS INSIDE CLOSER THE COOLING AIR AT THE BASE OF THE COOLER. CONSIDER EVEN STORING THE PAN DIRECTLY ON THE COLD METAL PLATE AT THE BOTTOM OF THE WELL. FOR THE 2 DOOR REACH IN COOLER: 1.) CONSIDER ADJUSTING THE THERMOSTAT TO A LOWER TEMPERATURE SETTING. IN ALL CASES CALL FOR SERVICE IF NECESSARY AND CONSIDER PREPARING FOODS SUCH AS TUNA SANDWICHES FROM PRE CHILLED INGREDIENTS. THIS IS A CRITICAL VIOLATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THESE COOLERS ARE MAINTAINING FOODS AT 41 DEGREES F OR LESS. , , ,
- 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)
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10/06/2008 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- CORRECTION MADE: Observed the drain line from the ice machine was adjusted upward to provide the needed 1"air-gap above the rim of the floor drain.;(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.
- General violation description:
- 5-402.11 -
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- OBSERVED FLAKING CHROME PLATING FROM BASE METAL BLADE TO THE COMMERCIAL CAN OPENER. CORRECTION MADE: OBSERVED THE PLATING WAS GROUND OFF FROM THE BASE METAL BLADE.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Closing Toilet Room Doors
- Items:
- Door
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- CORRECTION MADE: OBSERVED REST-ROOM DOOR IS KEPT "CLOSED" .
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MESH SCREEN MATTED WITH DUST AND DEBRIS LOCATED IN THE CENTRAL KITCHEN HOOD SYSTEM. DO THOROUGHLY CLEAN MESS FILTERS WITH INCREASE FREQUENCY TO RESTORE AIR FLOW AND PRECLUDE GROSS DUST ACCUMULATION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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10/16/2007 | |
Restaurant representatives - add corrected or new information about Cabrini High School, 15305 Wick, Allen Park, MI 48101 »