- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection sliver had a build up of old food particles on underside of the blade. Slicer shall be cleaned after every use. Corrected at time of inspection slicer was taken apart and cleaned. 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed at time of inspection employee went from washing dirty dishes to putting clean dishes away. Employee was stoped and made to wash hands. Dishes were re washed. Corrected at time of inspection employee was told to wash hands in between handling dirty dishes and clean dishes. Corrected.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed at time of inspection employees preparing food without hat/hair restraint. Correct by providing as soon as possible a follow up will occur at the next routine inspection.
- 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
|
06/02/2015 | Routine |
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Both kitchen hand wash sink basins are dirty. Clean and keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s) floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Bottle caps, cardboard beer carriers on floor under the bar. Floor drain under bar 3 compartment sink dirty.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- prep station cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Shredded cheese, other food debris between pans, along cutting board on large prep cooler in back of kitchen. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/13/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Several ready to eat, potentially hazardous food items in walk-in cooler are not date marked: cooked whole potatoes, cooked mashed potatoes, soups, pre portioned containers of rice, au jus, dill sauce. Mark with expiration date (not more than 7 days from date of preparation)., 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Several ready to eat, potentially hazardous food items in walk-in cooler are not date marked: cooked whole potatoes, cooked mashed potatoes, soups, pre portioned containers of rice, au jus, dill sauce. Mark with expiration date (not more than 7 days from date of preparation)., 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- bar(s) floor, floor under the stairs
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Crumbs on floor under stairs. Wall dirty under stairs, continuing on to wall containing hand wash sink. Clean., Bottle caps, cardboard beer carriers on floor under the bar. Floor drain under bar 3 compartment sink dirty. Floor under 3 compartment sink & dishmachine in kitchen are dirty. 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- bar(s) floor, floor under the stairs
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Crumbs on floor under stairs. Wall dirty under stairs, continuing on to wall containing hand wash sink. Clean., Bottle caps, cardboard beer carriers on floor under the bar. Floor drain under bar 3 compartment sink dirty. Floor under 3 compartment sink & dishmachine in kitchen are dirty. 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.
|
05/21/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- floor under the stairs
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs, dry pasta on floor under the stairs. 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- floor under the stairs
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs, dry pasta on floor under the stairs. 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment components seals
- Locations:
- reach-in cooler, walk-in cooler(s) door(s)
- Problems:
- Broken, Broken
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Door gaskets broken on reach in rear prep cooler, walk-in cooler, and Victory 2 door vertical (salad) cooler. Replace.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment components seals
- Locations:
- reach-in cooler, walk-in cooler(s) door(s)
- Problems:
- Broken, Broken
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Door gaskets broken on reach in rear prep cooler, walk-in cooler, and Victory 2 door vertical (salad) cooler. Replace.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Frozen food crumbs on shelves and inside bottom of 2 door reach-in freezer (next to back door). Clean., Food residue on outside of microwaves. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Frozen food crumbs on shelves and inside bottom of 2 door reach-in freezer (next to back door). Clean., Food residue on outside of microwaves. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/12/2013 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- OPERATOR IS NOW DATE MARKING DISCARD DATE ON HOUSE MADE DRESSINGS AND CHOWDERS
- 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
|
09/18/2012 | Follow-up |
- 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:
- ENSURE FOOD HANDLERS WEAR GLOVES WHEN HANDLING READY TO EAT FOODS SUCH AS ONIONS USED FOR SALAD PREP...NO BARE HAND CONTACT WITH READY TO EAT FOODS,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- 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:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARODUS FOODS READY TO EAT OR COOKED TO BE REHEATED....NO DATES ON HOUSE DRESSINGS, CHOWDER, AND SOUPS......SUBMIT RISK CONTROL PLAN, ,
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHLORINE TEST STRIPS
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Other Personal Care Items, Sto
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- STORE CIGARETTES WITH PERSONAL ITEMS AWAY FROM FOOD PREP COUNTERS AND SHELVING AS OBSERVED
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLACE BROKEN OR MISSING COOLER THERMOMETERS WHERE NEEDED IN REACH IN COOLERS.
- 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)
|
08/14/2012 | Routine |
- 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:
- PROVIDE DATE MARKS FOR COOKED PASTA AND COOKED POTATOES., THIS WAS CORRECTED BY PROVIDING DATE MARKS.
- 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
|
02/15/2012 | Routine Inspection |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED LARGE PAIL OF SOUP IN WALK IN COOLER AT 59F. MANAGER STATED THAT IT WAS MADE YESTERDAY. USE SHALLOW PANS AND OR ICE PADDLE TO RAPIDLY COOL THE SOUP., THIS WAS CORRECTED BY EDUCATION AND DISCARDING THE PRODUCT.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED GALLON CONTAINER OF MILK IN REACH IN COOLER DATED 8-18-11. ENSURE THAT FIRST IN FIRST OUT METHOD IS USED., THIS VIOLATION WAS CORRECTED BY DISCARDING THE MILK.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
|
08/26/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Do not let old breading particles accumulate on the bottom surfaces without frequent removal.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- Grill line Working Container(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Lable all unlabled water / oil 'squirt type' bottles in use near the grill line. This practice will help reduce the likelihood of accidental product misuse.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- food prep area counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Keep the wet wiping cloths in the sanitizer buckets between uses. This will help minimize bacterial loading on cloths as well as reduce objectionable odors.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
03/11/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- ONE LONG BOARD WAS RAN THROUGH A JOINER AND IS (VISIBLY) SMOOTHER THE OTHER ONE WAS TOO WARPED TO RUN THROUGH THE JOINER, THEREFORE, ONE OF SEVERAL SMALLER BOARDS WILL BE PLACED ON TOP OF THIS LONG ONE TO PROVIDE A SMOOTH FOOD CONTACT SURFACE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- IM 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: Methods-Hot Water and Chemical
- Comment:
- MACHINE TESTED 100 PPM CL2
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
08/11/2010 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TWO LARGE CUTTING BOARDS 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 machine(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 PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL RISK CONTROL PLAN (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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISHMACHINE TESTED SEVERAL TIMES AT 0 PPM CL2 SYSCO REP ARRIVED AND SCHEDULED REPAIR IN MEANTIME, PLEASE DIP OR IMMERSE ALL CLEAN DISHWARE IN THREE COMPARTMENT SINK SOLUTION OF 50 - 150 PPM CL2 FOR AT LEAST SEVEN (7) SECONDS AND THEN AIR DRY AS USUAL RCP APPROVED,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen CEILING VENT(S)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- PLEASE CLEAN THOROUGHLY ALL CEILING VENTS TO PRECLUDE DUST CONTAMINATION OF FOOD OR FOOD CONTACT SURFACES
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/29/2010 | Routine Inspection |
- Critical: Employee Accommodations, Desig
- Items:
- Break area(s)
- Locations:
- food prep area rear
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Keep staff belongings such as coats & jackets in one general location BELOW & AWAY from all food relate equipment and surfaces. This practice will help to minimize the possibility of accidental contaminations.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- Ventilation hood system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner all overhead baffle filters located in the ventilation hood system. Simply keep these filters and all surrounding overhead areas clean with frequent washings.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Throughout the area air diffuser
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner all kitchen area air diffusers. Evaluate each diffuser and clean according to need. Simply wash often before excess dusts begin to accumulate.
- 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.
|
10/27/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach in cooler(s) interior
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior bottom surfaces of the reach in freezer. Simply remove old breading particles frequently as they accumulate.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the bar areas hand wash sink to encourage frequent and proper staff hand washing practices.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
04/28/2009 | Routine Inspection |
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