- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED OBSERVED SALSA, SLICED TOMATOES AND TURKEY BREAST IN COOLERS TO BE AT 41F. A DAILY LOG OV TEMPERATURES IS TAKEN TO MONITOR REFRIGERATORS.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
01/16/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- 1-door upright freezer(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD HELD COLD MUST BE MAINTAINED AT 41 DEGREES F OR LESS. OBSERVED SEVERAL ITEMS IN UP RIGHT COOLER (HARDBOILED, PEELED EGGS 43F, BEEF 44F, CHOPPED PARSLEY 44F) ABOVE 41F. ALSO MIDDLE COOLER ON COOKLINE WITH FISH AT 44F. POTENTIALLY HAZARDOUS FOOD HELD COLD HAS TO BE 41F OR BELOW TO INHIBIT THE GROWTH OF BACTERIA. MOVE FISH AND MEAT TO A COOLER THAT WILL ADEQUATELY KEEP TEMPERATURES BELOW 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)
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- CHEMICALS MUST BE STORED SO THEY CANNOT CONTAMINATE FOOD OR FOOD CONTACT SURFACES. OBSERVED A BOTTLE OF CLEANING SOLUTION HANGING ON THE BACK OF THE COOKLINE FOOD PREP TABLE. ALSO ANOTHER BOTTLE OF CLEANING SOLUTION WAS ON THE RACK NEAR THE ROTISSERIE SKEWERS. BOTTLES WERE MOVED TO PROPER LOCATIONS AWAY FROM FOOD AND FOOD CONTACT SURFACES AT TIME OF INSPECTION. , CORRECTED
- 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
|
01/06/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizing dishwasher sanitizing at 0 ppm. Sanitizer bucket was switched and primed. Machine now providing 50-100 ppm sanitizer solution. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizing dishwasher sanitizing at 0 ppm. Sanitizer bucket was switched and primed. Machine now providing 50-100 ppm sanitizer solution. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed at time of inspection hand portion of tongs stored in lettuce. Utensils for ready to eat food need to be stored with the hand contact portion of the utensils out of contact of the food. Corrected at time of inspection tongs removed.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed at time of inspection hand portion of tongs stored in lettuce. Utensils for ready to eat food need to be stored with the hand contact portion of the utensils out of contact of the food. Corrected at time of inspection tongs removed.
- 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
|
06/16/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Comment:
- NEW DOOR AND GASKETS MEASURED AND ORDERED
- 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: Temperature Measuring Devices
- Comment:
- THERMOMETER PURCHASED
- 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)
|
12/09/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Comment:
- CLEAN OR REPLACE REACH IN COOLER GASKETS,
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
12/05/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- DISHWASHER IS DISPENSING 50-100PPM
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
07/10/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITZER DETECTED AT TIME OF VISIT AFTER 2 RUNS OF DISHWASHER...... REPAIR TO DISPENSE 50-100PPM ENSURE ALL EARLIER EQUIPMENT HAVE BEEN SANITZED PROPERLYU BEFORE USING.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- , PROVIDE BARRIER AT HAND WASH SINK TO PROTECT FOOD AND CLEAN UTENSILS THAT ARE STORED ON EACH SIDE OF THE HANDWASH SINK .....PROTECT FROM SPLASH DURING HANDWASHING .
- General violation description:
- 3-305.11 - (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
|
07/03/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- DICED TOMATOES AT 57F , SLICED TOMATOES AT 47F, SPICY RANCH AT 52F, ......ALL STORED AT TOP OF THE CHEFS REACH IN COOLER....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW...... SUBMIT RISK CONTROL PLAN
- 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: Temperature Measuring Devices
- Comment:
- THERMOMETERS PROVIDED
- 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)
|
02/08/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FETA CHEESE AND SALSA RECORDED AT 51F AT TOP OF CHEFS PREP COOLER......AND COLESLAW AT 52F IN REACH INCOOLER AT A DIFFERENT LOCATION AWAY FROM PREP LINE. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE REACH IN COOLER ON CHEF'S LINE WITH A COOLER THERMOMETER,
- 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)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- PROVIDE BARRIERS AT HANDWASH SINK TO PROTECT FOOD AND CLEAN UTENSILS FROM CONTAMINATION DUE TO SPLASH DURING HANDWASHING.
- General violation description:
- 3-305.11 - (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
|
01/18/2013 | 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:
- NO DATE MARKINGS OBSERVED ON SEVERAL FOODS REQUIRING DATE MARKINGS SUCH AS
- General violation description:
- 3-501.17 - COOKED MUSHROOMS, CRAB STUFFING, SPINACH ARTICHOKE DIP, LEMON BUTTER, COOKED RICE, HORSERADISH SAUCE READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD UNDER REFRIGERATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK REQUIRED FOODS. CORRECTED AT TIME OF INSPECTION BY DATE MARKING THE REQUIRED FOOD ITEMS WITH THE PREP DATE USING THE DATE MARKING STICKERS.
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL FOOD ITEMS IN THE COOK LINE PREP COOLER HELD BEYOND THE USE-BY DATE SUCH AS
- General violation description:
- 3-501.18 - LEMON PARSLEY BUTTER (7/21), ZIP SAUCE (7/17), LEMON PEPPER SAUCE (7/18). FOOD ITEMS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE. DISCARD THE FOOD ITEMS THAT ARE BEYOND THE USE-BY DATE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOOD ITEMS INTO THE TRASH.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED WORN SPOTS AND OPEN SEAMS BETWEEN MANY FLOOR TILES THROUGHOUT THE KITCHEN. THE PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. SURFACES MUST BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT. REPAIR THE FLOORING AS REQUIRED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SEVERAL WET WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN. NO SANITIZER BUCKET IS PROVIDED TO STORE THE WET WIPING CLOTHS. WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER BETWEEN EACH USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. PROVIDE A SANITIZER SOLUTION AT 50-100PPM CHLORINE FOR WIPING CLOTHS AND STORE THE WIPING CLOTHS IN THE SOLUTION BETWEEN EACH USE.
- 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
|
07/26/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- THE 2 COMPARTMENT SINK HAS BEEN MODIFIED TO HAVE AN AIR GAP TO THE DRAIN. 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE WAS COMPLETELY DISMANTLED AND CLEANED AND SANITIZED. A SLIGHT PINK COLOR REMAINS AS A STAIN ON THE WHITE PLASTIC UPPER PORTION INSIDE AND CANNOT BE REMOVED TO BE REPLACED. A CLEANING PROCEDURE AND CHECKLIST HAS BEEN IMPLEMENTED. 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: Handwashing Sinks, Number
- Comment:
- THE 3 COMPARTMENT SINK BEHIND THE BAR HAS BEEN CONVERTED TO A HAND WASHING ONLY SINK AND HAS THE APPROPRIATE SIGNAGE, PAPER TOWEL, SOAP, AND TRASH CONTAINER. CORRECTED.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS (TOMATOES) ARE NOW SLICED TO ORDER OR STORED UNDERNEATH IN THE BOTTOM PORTION OF THE REACH IN COOLER/PREP LINE. 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: Restriction
- Comment:
- PESTICIDES HAVE BEEN REMOVED FROM THE PREMISES.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical: When to Wash
- Comment:
- EMPLOYEES HAVE BEEN TRAINED ON PROPER HAND WASHING PROCEDURES. 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
- Thawing
- Comment:
- CASES OF FROZEN MEAT (RIBS) ARE NOW BEING THAWED UNDER REFRIGERATION OVER NIGHT. CORRECTED.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
02/01/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- prep sink 2-compartment sink
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED 2 COMPARTMENT PREP SINK TO NOT HAVE AN AIR GAP PROVIDED IN THE DRAIN SYSTEM. PROVIDE AIR GAP. A FOLLOW UP INSPECTION WILL BE CONDUCTED IN APPROXIMATELY 10 DAYS TO ENSURE AN AIR GAP IS PROVIDED.,
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s), Food-contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- OBSERVED MOLD GROWTH IN THE TOP OF THE AUTOMATIC ICE MAKER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE THE FOOD CONTACT SURFACE INSIDE THE ICE MAKER IS CLEAN TO SIGHT AND TOUCH.,
- 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: Handwashing Sinks, Number
- Items:
- Handwashing lavatories
- Locations:
- bar(s) bar handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED THERE WAS NO SINK READILY AVAILABLE OR DESIGNATED FOR HAND WASHING BEHIND THE BAR AREA. HAND WASHING SINKS MUST BE PROVIDED AND CONVENIENTLY LOCATED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN APPROXIMATELY 10 DAYS TO ENSURE THAT THERE IS A HAND SINK DESIGNATED AND READILY ACCESSIBLE FOR EMPLOYEES IN THE BAR AREA.,
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep table reach-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CHOPPED TOMATOES AT 59 DEGREES F AND SLICED TOMATOES AT 46 DEGREES F IN THE TOP COMPARTMENTS OF THE REACH-IN COOLER IN THE PREP AREA. A FOLLOW UP INSPECTION WILL BE CONDUCTED IN APPROXIMATELY 10 DAYS TO ENSURE TEMPERATURES ARE BELOW 41 DEGREES 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)
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Locations:
- in the Kitchen Area
- Problems:
- Present in facility Kitchen
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED CANS OF RAID, 4 CANS OF FLYING INSECT KILLER, GREEN THUMB, AND ANT KILLER LOCATED IN VARIOUS STORAGE AREAS THROUGHOUT THE KITCHEN. REMOVE ALL PEST PREVENTION CHEMICALS THAT ARE NOT APPROVED FOR USE IN FOOD SERVICE ESTABLISHMENT. A FOLLOW UP INSPECTION WILL BE CONDUCTED IN APPROXIMATELY 10 DAYS TO ENSURE THE REMOVAL OF THESE CHEMICALS.,
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) Kitchen Area
- Problems:
- Did not wash hands After touching bare human body parts other than clean hands/arms
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds
- Comment:
- OBSERVED EMPLOYEES IN THE KITCHEN AREA NOT WASHING THEIR HANDS AFTER REMOVING GLOVES, CONTACTING BARE HUMAN BODY PARTS, AND BEFORE DONNING NEW GLOVES AND WORKING WITH FOOD. TRAIN EMPLOYEES ON PROPER HAND WASHING PROCEDURES AND WHEN TO WASH. A FOLLOW UP INSPECTION WILL BE CONDUCTED IN APPROXIMATELY 10 DAYS TO ENSURE EMPLOYEES ARE TRAINED PROPERLY IN HAND WASHING PROCEDURES.,
- 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
- 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:
- OBSERVED MOP STORED IN A FULL MOP BUCKET. TRAIN EMPLOYEES TO STORE MOPS PROPERLY WHEN NOT IN USE. CORRECT BY NEXT ROUTINE INSPECTION.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- 3-door reach-in cooler gaskets
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED GASKETS ON THE 3 DOOR REACH IN COOLER NEAR THE BACK ENTRANCE TO BE IN POOR REPAIR. REPAIR EQUIPMENT. CORRECT BY NEXT ROUTINE INSPECTION.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s) Front Counter
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED THE HAND WASHING SINK NEAR THE FRONT COUNTER TO NOT HAVE PAPER TOWELS AVAILABLE. PROVIDE PROPER HAND DRYING PROVISIONS. CORRECT BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Ice machine(s) scoop
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED SCOOP STORED INSIDE THE ICE MAKER WITH THE HANDLE IN THE ICE. TRAIN EMPLOYEES TO STORE THE SCOOP PROPERLY WITH THE HANDLE NOT CONTACTING THE FOOD SURFACE. CORRECT BY NEXT ROUTINE INSPECTION.
- 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
- Rinsing procedures
- Items:
- Washed equipment/utensil(s)
- Locations:
- 3-compartment sink(s) bar
- Problems:
- Not rinsed After washing and before sanitizing
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- Comment:
- OBSERVED THE 3 COMPARTMENT SINK IN THE BAR AREA TO BE SET UP IMPROPERLY. 1ST COMPARTMENT CONTAINED SOAP AND WATER, 2ND COMPARTMENT CONTAINED SANITIZER, AND 3RD COMPARTMENT WAS EMPTY. ITEMS MUST BE PROPERLY RINSED AFTER WASHING AND BEFORE SANITIZING. CORRECTED AT INSPECTION. ALL GLASSES AND UTENSILS WILL BE WASHED BY THE DISH MACHINE IN THE MAIN KITCHEN AREA.
- General violation description:
- 4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
- Thawing
- Items:
- Frozen food(s) for thawing, Frozen food(s) for thawing
- Problems:
- Stored in water That is standing, Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Use cool, running water with enough flow to remove particles., Store under refrigeration.
- Comment:
- OBSERVED UNOPENED BOXES OF RIBS THAT WERE SAID TO HAVE BEEN TAKEN FROM THE FREEZER TO BE PLACED ON A SHELF ACROSS FROM THE ROTISSERIE OVENS. FROZEN FOODS SHALL BE THAWED UNDER REFRIGERATION, UNDER RUNNING COOL WATER, OR AS PART OF THE COOKING PROCESS. TRAIN EMPLOYEES PROPER/APPROVED THAWING TECHNIQUES. CORRECT BY NEXT ROUTINE INSPECTION.,
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- restroom(s) Kitchen Area
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- OBSERVED THE TOILET ROOM IN THE KITCHEN AREA USED BY LINE COOKS TO HAVE AN ACCORDION STYLE DOOR. PROVIDE A SELF-CLOSING DOOR FOR TOILET ROOM. CORRECT BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) Kitchen Area
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED HAND WASHING SINK IN THE KITCHEN AREA TO BE BLOCKED BY A CUTTING BOARD AND POTATOES WRAPPED IN FOIL. TRAIN EMPLOYEES TO KEEP HAND WASHING SINKS ACCESSIBLE. CORRECT BY NEXT ROUTINE INSPECTION.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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01/10/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- POP NOZZLES ARE CLEAN TO SIGHT AND TOUCH. VIOLATION 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
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07/01/2011 | Follow-up |
- 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. WASH, RINSE AND SANITIZE POP NOZZLES DAILY.,
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- JUST COOKED RIBS STORED IN REACH-IN COOLER IN DEEP PLASTICE TUB COVERED WITH PLASTIC WRAP. COOL FOODS UNCOVERED, IN SHALLOW PANS.
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- CHICKEN AND RIBS THAWED IN STANDING WATER. FOOD MUST BE THAWED UNDER RUNNING WATER.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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06/10/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED IN BOTTOM OF PREP COOLER 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: System Maintained in Good Repa
- Comment:
- HANDLE ON HANDWASH SINK HAS BEEN REPAIRED. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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01/10/2011 | 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:
- THE TOP RAIL OF THE PREP COOLER ON THE COOKLINE IS TOO WARM. THE BLUE CHEESE WAS 56F, SHREDDED CHEDDAR WAS 53F, SLICED TOMATOES WERE 48F, THESE ITEMS WERE PLACED IN UNIT BELOW WHICH WAS 38F, UNTIL REPAIRED. ( THE UNIT WAS STOCKED WITHIN THE HOUR) REPAIR AND KEEP POTENTIALLY HAZARDOUS FOODS UNDER 41F AT ALL TIMES.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not maintained
- Corrections:
- Trim, file and maintain.
- Comment:
- COLD WATER HANDLE DOES NOT WORK FOR HANDWASH SINK IN KITCHEN. REPAIR IMMEDIATELY.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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12/14/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- SLICER IS CLEAN TO SIGHT AND TOUCH. VIOLATION 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
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07/26/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- INSIDE OF SLICER HAS FOOD DEBRIS TRAPPED. TAKE SLICER COMPLETELY APART TO CLEAN THOROUGHLY. WILL RETURN ON/ABOUT 7-22-10.,
- 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
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07/12/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Champs Rotisserie & Spirits, 20515 Mack, Grosse Pointe Woods, MI 48236 »