- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Wait station
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Debris on floor and mold in drain under waitress satellite station. 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.
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05/21/2015 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL FOOD ITEMS HELD BEYOND THE FACILITY USE-BY DATE, SUCH AS
- General violation description:
- 3-501.18 - MEAT BALLS 11/16, MARINARA SAUCE 11/16, CANNOLI FILLING 11/14. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED ITEMS INTO THE TRASH.
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- BLACK DEBRIS OBSERVED ON THE UPPER PORTION OF THE ICE BIN IN THE ICE MACHINE AND ON AROUND THE ICE SHIELD IN THE ICE MAKING PARTS OF THE ICE MACHINE. CLEAN THOROUGHLY ACCORDING TO MANUFACTURER'S INSTRUCTIONS.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- CONTINUOUS LEAK OBSERVED AT THE HOT WATER FAUCET HANDLE AT THE MOP SINK. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/18/2014 | Routine |
- Critical: Shellstock, Maintaining Identi
- Comment:
- CORRECTED. OBSERVED ALL MUSSELS IN FACILITY WITH THE SHELL STOCK TAGS AFFIXED TO THE CONTAINERS. ONCE A CONTAINER OF MUSSELS IS EMPTY, THE SHELL STOCK TAG IS LABELED WITH THE DATE OF SALE FOR THE LAST MUSSEL FROM THE CONTAINER. THE SHELL STOCK TAGS ARE BEING RETAINED IN CHRONOLOGICAL ORDER IN A HARD PLASTIC CASE. THE TAGS WILL BE RETAINED FOR AT LEAST 90 DAYS AFTER THE DATE INDICATING WHEN THE LAST MUSSEL WAS SOLD.
- General violation description:
- 3-203.12 - (A) Except as specified under Subparagraph (B)(2) of this section, SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty. (B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the SHELLSTOCK are sold or served
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06/02/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device vacuum breaker
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- OBSERVED A HOSE WITH SPRAY NOZZLE ATTACHED TO THE MOP SINK FAUCET. TO PREVENT CONSTANT PRESSURE ON THE VACUUM BREAKER AT THE FAUCET, A SHUT OFF VALVE MAY NOT BE INSTALLED DOWNSTREAM OF THE VACUUM BREAKER. REMOVE THE HOSE OR THE SPRAY NOZZLE WHEN NOT IN USE TO PROTECT THE INTEGRITY OF THE BACKFLOW PREVENTION DEVICE. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE AND REMOVAL OF THE SPRAY NOZZLE.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Shellstock, Maintaining Identi
- Items:
- Shellstock
- Problems:
- Identification
- Corrections:
- Retain on file.
- Comment:
- 1. MUSSELS STORED ON COOK LINE DO NOT HAVE THE SHELL STOCK TAG AFFIXED TO THE CONTAINER. 2. THE DATE OF SALE FOR THE LAST MUSSEL SOLD IN A CONTAINER IS NOT RECORDED ON THE SHELL STOCK TAGS. 3. SHELL STOCK TAGS ARE NOT RETAINED IN CHRONOLOGICAL ORDER FOR THE PAST 90 DAYS. BEGINNING TODAY, ENSURE THAT SHELL STOCK TAGS REMAIN WITH THE MUSSELS UNTIL THE CONTAINER IS EMPTY, WRITE THE DATE OF SALE FOR THE LAST MUSSEL IN A CONTAINER ON THE SHELL STOCK TAG, FILE SHELL STOCK TAGS IN CHRONOLOGICAL ORDER THE FOR THE PAST 90 DAYS. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 30 DAYS TO CONFIRM COMPLIANCE.,
- General violation description:
- 3-203.12 - (A) Except as specified under Subparagraph (B)(2) of this section, SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty. (B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the SHELLSTOCK are sold or served
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- PANS OBSERVED STACKED WHILE WET IN THE WARE WASHING AREA.
- 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
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) condensate drainage
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- OBSERVED AN ACCUMULATION OF CONDENSATE DRAINAGE ON THE INTERIOR FLOOR OF THE APPETIZER PREP COOLER.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
|
05/19/2014 | Routine |
| No violation noted during this evaluation. | 11/13/2013 | Routine |
| No violation noted during this evaluation. | 05/14/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED VARIOUS PANS AND CONTAINERS ON UTENSILS STORAGE SHELF TO BE FOOD ENCRUSTED. OBSERVED SMALL SLICER TO HAVE DEBRIS ON IN. OBSERVED KNIVES ON KNIFE RACK TO BE FOOD ENCRUSTED. OBSERVED SALAD SPINNER TO HAVE FOOD DEBRIS IN IT. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CLEAN AND MAINTAIN CLEAN THESE ITEMS. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY TAKING ALL SOILED UTENSILS TO DISHMACHINE AREA TO BE CLEANED. 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: Food-Contact Surfaces
- Items:
- Food-contact surface(s) Utensil(s) spatula(s)
- Problems:
- In poor repair Chipped
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED 3 SPATULAS TORN AND IN POOR REPAIR. FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY DISCARDING THE DAMAGED SPATULAS. CORRECTED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO HAND WASHING SIGN AT WAIT AREA HAND SINK AND COOK LINE MIDDLE HAND SINK. PROVIDE HAND SIGNS FOR THESE HAND SINKS. CORRECT IMMEDIATELY
- 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.
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED 2 DUMPSTER LIDS BROKEN IN HALF. DUMPSTER LIDS MUST BE TIGHT FITTING. PROVIDE TIGHT FITTING DUMPSTER LIDS. CORRECT IMMEDIATELY
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
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11/19/2012 | Routine |
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED BY SANITIZING AT 160F SURFACE TEMP. NOTE: TOOK 5 RUNS TO REACH TEMP REQUIRED TO SANITIZE. ENSURE PROPER WARM UP TIME.
- 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
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06/28/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container, Beverage container
- Locations:
- Kitchen/ Food Prep Area prep table(s)
- Problems:
- Not covered, Stored improperly With exposed food
- Corrections:
- Cover., Store in manner that does not contaminate items
- Comment:
- OBSERVED EMPLOYEE BEVERAGE WITHOUT LID, STORED ON PREP TABLE NEXT TO FOOD AND UTENSILS. 1) PROVIDE A CUP WITH LID AND STRAW OR HANDLE AND LID. 2) STORE BELOW/AWAY FROM FOOD/FOOD CONTACT SURFACES. CORRECTED BY REMOVING THE OPEN BEVERAGE GLASS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE DISH MACHINE FAILED TO SANITIZE, TESTED ON A SAUCER AND 2 BOWLS. REPAIR TO SANITIZE AT 160F MINIMUM SURFACE TEMP. SANITIZE ALL WARES CLEANED SINCE LAST KNOW PROPER FUNCTIONING OF MACHINE.,
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet, Wiping cloth(s) wet
- Locations:
- Cook Line Cooler
- Problems:
- Stored soiled, Stored on
- Corrections:
- Keep clean.,
- Comment:
- DIRTY WIPING CLOTH ON PREP COOLER LID. PROVIDE CLEAN CLOTH AND STORE IN SANITIZER. CORRECTED BY REMOVING THE CLOTH.
- 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
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05/29/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- BOTH RETARDERS WERE CONFIRMED IN COMPLIANCE BY TESTING ITEMS THAT WERE STORED OVERNIGHT: PIZZA R'R PIZZA DOUGH 41 F SALAD R'R PARMESAN DRESSING 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)
|
12/09/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- PIZZA RETARDER (R'R) TESTED 49 F IN TOP (COOKED MUSHROOMS) SALAD R'R TESTED 49 F IN LOWER SECTION (FRESH MOZZARELLA) SAUTE R'R TESTED 41 F AND LOWER IN LOWER SECTION (MEAT SAUCE) THE PIZZA R'R AND THE SALAD PHF'S ARE NOT BEING BLAST-CHILLED AND NONE OF THE THREE ARE REGULARLY USING THE LIDS... TODAY, THE LOWER SECTION OF THE SALAD R'R HAD A SMALL POOL OF WATER IN IT,
- 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:
- PIC SAID THAT COOK WAS STEADFAST IN THAT HE DID NIOTHING WRONG, BUT HE DID HAVE A DISCUSSION WITH HIM ON GLOVE USE
- 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
|
12/01/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A) PIZZA RETARDER (R'R) TESTED (PEPPERONI) 50 F B) SALAD R'R TESTED (CREAMY PARMESAN, CAESAR DRESSING) 45 F C) SAUTE STATION R'R TESTED (COOKED MUSHROOMS, MEAT SAUCE) 44 -45 F PLEASE REPAIR PIZZA R'R AS SOON AS POSSIBLE (PIC SAID IT WAS AWAITING PART) AND DO NOT STORE PHF'S THERE UNTIL REPAIRED SINCE TIME IS NO LONGER USED AS PUBLIC HEALTH CONTROL ALL FOODS TESTED AT THE SALAD R'R BELOW WERE 41 F OR COLDER, THEREFORE, IT MAY BE DUE TO NOT USING THE BLAST CHILLER PRIOR TO STORAGE THERE PLEASE THOROUGHLY REVIEW THIS COMPLIANT PROCEDURE WITH ALL STAFF THE SAUTE R'R TESTED 41 F OR LOWER IN SECTION BELOW, AND THE STORAGE OF PHF'S DIRECTLY ABOVE DRAWERS MAY IMPEDE AIR FLOW PLEASE STRONGLY CONSIDER THE USE OF MANUFACTURER'S LID AND REARRANGEMENT OF NON PHF'S OVER DRAWERS AND REMOVAL OF SHELF BELOW, ,
- 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)
- Locations:
- Cookline HANDLING OF RAW THEN READY TO EAT FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- PERSONNEL HANDLED A RAW BURGER THEN NOODLES FROM A DRAWER WITH HIS/HER LEFT HAND WHICH WAS GLOVED (AS WELL AS THE RIGHT) PLEASE REVIEW THE BARE HAND CONTACT WITH READY TO EAT FOOD(S) RULES & REGULATIONS WITH ALL STAFF TO GAIN COMPLIANCE PLEASE CONSIDER THE USE OF LARGE, DISPOSABLE GLOVE(S), USE OF GLOVE ON NON DOMINANT HAND, OR THE INSERTION OF AN "EXPEDITOR", OR SOME OTHER METHOD,
- 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
|
11/10/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING IN THE UPPER INTERIOR OF THE ICE MACHINE ICE BIN AND THE RUBBER PLUNGER OF THE VEGETABLE CHOPPER AS REQUIRED.
- 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: System Maintained in Good Repa
- Comment:
- CORRECTED BY SERVICING THE COOK LINE FLOOR DRAIN. THE DRAIN APPEARS TO BE FLOWING PROPERLY. NO STANDING WATER OR OVERFLOW OBSERVED TODAY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/20/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 1. OBSERVED MOLD-LIKE GROWTH ON THE UPPER INTERIOR OF THE ICE MACHINE ICE BIN 2. OBSERVED AN ACCUMULATION OF DRIED FOOD DEBRIS IN THE RUBBER PLUNGER OF THE VEGETABLE CHOPPER FOOD-CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED AREAS NOW AND KEEP CLEAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s) HIGH TEMPERATURE SANITIZATION
- Problems:
- Not immersed in
- Corrections:
- 3
- Comment:
- , SURFACE TEMPERATURES OF WARES DO NOT REACH AT LEAST 160F IN THE SANITIZE RINSE AT THE DISH MACHINE PER NON-REVERSING THERMOLABEL STICKER. MAXIMUM TEMPERATURE MEASURED WITH DIGITAL THERMOMETER WAS 136F. THE SURFACE TEMPERATURE OF WARES MUST REACH AT LEAST 160F FOR PROPER SANITIZING. SERVICE MACHINE TO PROVIDE PROPER HOT WATER TEMPERATURE. USE THE 3-COMPARTMENT SINK TO WASH-RINSE-SANITIZE WARES UNTIL THE MACHINE IS WORKING PROPERLY. CORRECTED DURING INSPECTION BY RESETTING THE BOOSTER HEATER AT THE DISH MACHINE. SURFACE TEMPERATURE OF WARES REACHED GREATER THAN 160F PER THERMOLABEL STICKER.
- 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
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED 3 PANS OF PASTA SAUCE LABELED WITH A FACILITY USE-BY DATE OF 5/8 STORED IN THE WALK-IN COOLER. FOODS REQUIRING DATE MARKING MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE. DISCARD THE PANS OF EXPIRED SAUCE. CORRECTED DURING INSPECTION BY DISCARDING THE EXPIRED SAUCE INTO THE TRASH.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Comment:
- THE FLOOR DRAIN BENEATH THE COOK LINE IS CLOGGED/SLOW DRAINING. WATER IS OVERFLOWING THE DRAIN BOWL ONTO THE FLOOR. DRAIN LINES MUST BE MAINTAINED IN GOOD REPAIR. UNCLOG/REPAIR THE DRAIN LINE TO FLOW PROPERLY TO PREVENT WATER FROM OVERFLOWING ONTO THE FLOOR. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE SOILED NON-FOOD CONTACT SURFACES OF THE FOOD SCALE AND THE STAND .
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED THE ICE SCOOPS IN THE ICE MACHINE ICE BIN AND IN THE SERVER AREA ICE BIN STORED WITH THE HANDLES CONTACTING THE ICE. TO PREVENT HAND CONTACT WITH FOOD, HANDLES MAY NOT CONTACT THE FOOD. STORE SCOOPS EITHER IN A CLEAN, DRY AREA OR WITH HANDLES EXTENDING OUT OF THE ICE.
- 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
|
05/10/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- ice maker 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:
- unable to verify temperatures at front cold holding units since they are only placed there about fifteen minutes before open for business at 4:00 pm
- 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: Methods-Hot Water and Chemical
- Comment:
- DISMACHINE'S FINAL RINSE DID NOT TURN STRIP (THERMO-LABEL) BLACK WITH THREE TRIALS, WHEN IT WAS FACING UPRIGHT UPON FACING THE LABEL DOWNWARD THREE TIMES IT TURNED HALF-BLACK ALSO, FOURTH AND FIFTH TRIALS TESTED 165 F WITH COOPER MIN/MAX SETTING EVEN THOUGH GAUGE READ UP TO 210 F PLEASE CONTINUE TO WASH & RINSE IN MACHINE BUT SANITIZE IN THREE COMPARTMENT SINK
- 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
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12/22/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Carrabbas Italian Grill, 14805 Dix-Toledo, Southgate, MI 48195 »