Charlie's Family Dining, 1817 Dix, Lincoln Park, MI 48146 - inspection findings and violations

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Business Info

Restaurant name: CHARLIE'S FAMILY DINING
Address: 1817 Dix, Lincoln Park, MI 48146
Permit #: 063928
Non-smoking facility: No
Last inspection: 06/11/2015
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Inspection findings

Inspection date

Type
  • 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 chili and stew made yesterday at 55 degrees in the middle in large containers in walk in cooler. Discard immediately. Potentially hazardous foods must be cooled from 135 degrees to 70 degrees in 2 hours or less and from 70 degrees to 41 degrees or less in 4 hours or less. Correct immediately,
    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: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly In large container 5 gallon bucket
    Corrections:
    Utilize long, shallow pans.
    Comment:
    Observed chili cooled in large 5 gallon covered bucket. Cool products in shallow pans, ice baths, ice paddles or combination of methods. Use proper cooling methods and monitor with thermometers. Correct immediately
    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
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    Observed inside of ice machine with black residue in ice making parts and bin. Food contact surfaces must be clean and sanitized. Clean and sanitize the inside of the ice machine. Empty or thaw ice before cleaning. Correct immediately,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed can opener, slicer, dicer, peeler unit and other food contact surfaces soiled in storage areas. Clean these items and any other food contact surfaces that are soiled. Food contact surfaces must be clean and sanitized. Correct immediately,
    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: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    a. Observed raw chicken and raw beef not stored in original containers stored jumbled in walk in freezer and over ready to eat foods. Store raw animal products below and away from ready to eat foods. b. Observed raw bacon and raw sausage stored over ready to eat sauces in walk in cooler. Store raw fish above raw beef and raw beef above raw chicken. Store all these items below and away from ready to eat foods. Correct immediately,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    a. Observed cooked noodles at 55 degree on top level of 2 door line prep cooler. Discard. b. Observed cut tomatoes hard boiled eggs in water, and other potentially hazardous foods in top level of 5 prep cooler at 48 degrees. Discard. c. Observed cut tomatoes, cold slaw and other potentially hazardous foods at 48 degrees on top level of 3 door wait station area prep cooler. Discard. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    Observed employees and wait staff touching ready to eat foods such as toast, sausages, hamburger toppings etc with bare hands. No gloves used. Employees must use gloves, tongs or deli tissue when handling ready to eat foods. Correct immediately,
    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, Potentially Haza
    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:
    Observed no date marking. Items like lunch meats, soups, home made dressings, feta cheese etc must be date marked. All ready to eat potentially hazardous food prepared and held for over 24 hours must be date marked. Correct immediately,
    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: 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 employee reporting to work without washing hands. Observed employee wiping soiled hands in a rag. Employees must wash hands when soiled, when reporting to work, when changing tasks etc. Train employees on how and when to wash hands. Correct immediately,
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures Ceiling
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed dusty ceiling and vents throughout kitchen, observed moldy wall being spray hose at dish machine, observed dusty walls on cook line. Observed floors soiled and ground in food and debris under cook line equipment. Observed sides and back of all cook line equipment soiled. Clean these and all physical facilities in kitchen. Physical facilities must be clean. Correct immediately
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cooking and Baking Equipment
    Items:
    Baking and cooking equipment
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    Observed both the ranges/stoves in back prep area with excess food debris on them. Clean these pieces of cooking equipment. Correct immediately
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed employees preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net to help prevent against physical contamination. Correct immediately
    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
  • Equipment, Food-Contact Surfac
    Items:
    Non-food contact surface(s) shelves
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed non food contact surfaces with excess food debris on them. Observed entire mixer unit. Entire inside and outside of knife holder in prep area, inside all cooler units and shelves in these units, walk in cooler shelves, top shelves on cook line and prep area, spice shelf, bottom shelf by prep sink. Clean and sanitize all non food contact surfaces. Correct immediately.
    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
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Observed 3 potato boxes stored on the ground in storage area and egg boxes stored on the ground in walk in cooler. All food must be stored at least 6 inches off the ground at all times. Correct immediately
    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
  • Food Storage Containers, Ident
    Items:
    Food item(s)
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    Observed all bulk food containers not labeled. Label all bulk food containers with a common name to prevent misuse. Correct immediately
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    a. Observed torn door seals on 5 door line prep cooler. Replace. b. Observed mixer attachment with tines missing/falling off. Discard. Equipment must be maintained in good working order. Correct immediately.
    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.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    Observed flour scoop stored buried in flour. Store scoops with handle straight up or outside of bin to prevent contact with hands. Correct immediately
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Observed light shields missing in dry storage area, walk in cooler and walk in freezer. Provide light shields for these lights to help prevent against physical contamination. Correct immediately
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed large holes in floor by dish machine area covered with wood planks. Owner states grease trap is being replaced. Fix floor and provide smooth and easily cleanable surface. Physical facilities must be in good repair. Correct immediately
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored in Less than 50-100 ppm chlorine
    Corrections:
    Store wiping cloths in 50-100 ppm chlorine.
    Comment:
    Observed 0 ppm chlorine in cook line rag bucket. For proper sanitation 50 - 100 ppm chlorine must be present. Correct immediately
    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
 06/11/2015Routine
  • Critical: Backflow Prevention Device, Wh
    Items:
    Backflow prevention
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PRESSURE NOZZLE WAS ATTACHED TO THE HOSE AT UTILITY SINK WHERE ATMOSPHERIC VACUUM BREAKER IS INSTALLED.. , CORRECTED BY OPERATOR DETACHING THE NOZZLE FROM HOSE. OPERATOR WAS INFORMED NOT LEAVE THE NOZZLE ATTACHED.
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Comment:
    FLOOR TILES ARE HIGHLY DAMAGED IN THE DISH WASHING AND WHEN ENTERING KITCHEN AREA. REPAIR.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHT SHIELDS NOT PROVIDED IN THE WALK IN COOLER AND FREEZER.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Maintaining Refuse Areas and E
    Items:
    Refuse storage area(s)/enclosures
    Problems:
    With accumulation of unnecessary items
    Corrections:
    Remove unnecessary items to prevent pest problems.
    Comment:
    CARDBOARD NEEDS TO REMOVED. THIS IS A HARBORAGE CONDITION FOR PESTS. REMOVE AND CLEAN AREA.
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
 12/17/2014Routine
  • Critical: Backflow Prevention, Air Gap
    Comment:
    CORRECTED BY OPERATOR REPLACING THE SPRING ON THE OVERHEAD SPRAYER LOCATED OVER THE GARBAGE DISPOSAL.
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
07/18/2014Follow-up
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap between supply line and flood rim of
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    AIR GAP NOT PROVIDED AT THE OVERHEAD SPRAYER IN THE DISH WASH AREA. REPAIR SPRING ON OVERHEAD SPRAYER. FOLLOW UP IN 10 DAYS,
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Ready-to-Eat, Potentially Haza
    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:
    DATE MARKING NOT PROVIDED FOR COOKED RICE, SLICED HAM, AND GROUND HAM., CORRECTED BY OPERATOR PROVIDING DATE MARKS FOR THE FOODS NOT DATE MARKED.
    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
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Comment:
    FLOOR TILES ARE HIGHLY DAMAGED IN THE DISH WASHING AND WHEN ENTERING KITCHEN AREA. REPAIR.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored In standing water Dipper well turned off
    Corrections:
    Keep dipper well turned on.
    Comment:
    ICE CREAM SCOOPS STORED IN CUP OF STANDING WATER INSIDE A DIPPER WELL THAT WAS TURNED OFF.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHT SHIELDS NOT PROVIDED IN THE WALK IN COOLER AND FREEZER.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Maintaining Refuse Areas and E
    Items:
    Refuse storage area(s)/enclosures
    Problems:
    With accumulation of unnecessary items
    Corrections:
    Remove unnecessary items to prevent pest problems.
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s) in ladies restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 06/26/2014Routine
  • Critical: Preventing Contamination from
    Items:
    Employee(s)
    Problems:
    With soiled/contaminated hands/arms
    Corrections:
    Hands/arms shall be washed with soap and hot water at handsink.
    Comment:
    OBSERVED DISH WASHER EATING WHILE PUTTING CLEAN DISHES AWAY. DISH WASHER WAS TOLD NOT TO EAT IN THE AREA AND MOVED THE ACTIVITY OF EATING TO ANOTHER AREA. CORRECTED BY MOVING TO ANOTHER AREA AND RETRAINING. ALSO DISH WASHER WAS TOLD TO REWASH THE DISHES CONTAMINATED.
    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
  • Equipment, Utensils, Linens, a
    Items:
    Clean equipment/utensil(s)
    Problems:
    Stored with food-contact portion exposed
    Corrections:
    Store inverted.
    Comment:
    PLATES AND BOWLS ARE SITTING WITH INSIDES FACING UP. THEIR INSIDES SHOULD BE FACING DOWNWARD.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Comment:
    FLOOR TILES ARE HIGHLY DAMAGED IN THE DISH WASHING AND WHEN ENTERING KITCHEN AREA. REPAIR.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
 12/05/2013Routine
  • Critical: Cooling Methods
    Comment:
    OBSERVED NO COOLING OF COOKED POTENTIALLY HAZARDOUS FOODS. CORRECTED.
    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
 11/14/2013Follow-up
  • Critical: Food Temperature Measuring Dev
    Comment:
    PROBE THERMOMETER PROVIDED. CORRECTED.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CHLORINE SANITIZER TEST STRIPS PROVIDED. CORRECTED.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 06/24/2013Follow-up
No violation noted during this evaluation. 06/20/2013Follow-up
  • Critical: Cooling Methods
    Comment:
    NO FOODS WERE OBSERVED COOLING HOWEVER OPERATOR DEMONSTRATES KNOWLEDGE OF THE PROPER METHODS TO BE USED FOR COOLING. CORRECTED.
    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
  • Critical: Food Temperature Measuring Dev
    Comment:
    ,
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Handwashing Sink, Installation
    Comment:
    HOT WATER PROVIDED AT HAND WASH SINK IN KITCHEN. CORRECTED.
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Hot Water and Chemical
    Comment:
    HOT WATER SANITIZER ON DISHWASHER IS REPAIRED. CORRECTED.
    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: Manual and Mechanical Warewash
    Comment:
    CHLORINE SANITIZATION BEING USED CONCENTRATION IS 50-100PPM. 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: Packaged and Unpackaged Food -
    Comment:
    RAW FOODS/MEATS AND READY TO EAT FOODS ARE BEING STORED PROPERLY IN THE WALK IN COOLER AND REACH IN COOLERS IN THE FRONT KITCHEN. CORRECTED.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Person in Charge
    Comment:
    PERSON IN CHARGE HAS DEMONSTRATED THAT EMPLOYEES HAVE KNOWLEDGE OF POTENTIALLY HAZARDOUS FOOD TEMPS, COOLING METHODS, SANITIZING METHODS, CONSUMERS ARE NOTIFIED ABOUT CLEAN TABLEWARE AND PREVENTING CROSS CONTAMINATION. CORRECTED.
    General violation description:
    2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
  • Critical: Preventing Contamination from
    Comment:
    SINGLE USE GLOVES PROVIDED TO PREVENT BARE HAND CONTACT. CORRECTED.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    DATE MARKING SYSTEM HAS BEEN PROVIDED TO POTENTIALLY HAZARDOUS FOOD BEING HELD FOR MORE THAN 24 HOURS. 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: Separation
    Comment:
    CLORINE AND HAND SOAP WRE MOVED TO A LOWER SHELF IN THE DRY STORAGE AREA. 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
 06/18/2013Follow-up
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly
    Comment:
    OBSERVED 3 SHELVES OF CORN BEEF COOLING IMPROPERLY AT 109F. FOR PROPER COOLING METHODS USE THE ABOVE SUGGESTIONS. IMMEDIATE CORRECTION IS NEEDED. FOLLOW UP IN 10 DAYS. ,
    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
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    IMMEDIATE CORRECTION NEEDED. FOLLOW UP WITHIN 10 DAYS. , ,
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Handwashing Sink, Installation
    Items:
    Handwashing facility front
    Problems:
    Lack of hot water
    Corrections:
    Provide hot water.
    Comment:
    IMMEDIATE CORRECTION NEEDED. FOLLOW UP WITHIN 10 DAYS. ,
    General violation description:
    5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
  • Critical: Hot Water and Chemical
    Items:
    Hot water sanitizer
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Corrections:
    Provide 170 degree F hot water for sanitizing.
    Comment:
    USE 3 COMPARTMENT SINK UNTIL DISHWASHING MACHINE IS SANITIZING PROPERLY. IMMEDIATE CORRECTION NEEDED. FOLLOW UP WITHIN 10 DAYS. ,
    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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    OBSERVED BUCKET WITH WIPING CLOTH AND WATER BEING HELD BETWEEN USES. WIPING CLOTHS BEING HELD IN BETWEEN USES MUST BE AT PROPER SANITIZATION CONCENTRATION LEVELS. IMMEDIATE CORRECTION NEEDED. FOLLOW UP WITHIN 10 DAYS. ,
    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: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW FOOD ORDER OBSERVED RAW FISH, RAW PORK, RAW BEEF FROM BOTTOM TO TOP. ALSO RAW PLACED ON TOP AND AROUND READY TO EAT FOODS IN WALK IN COOLER. RAW CHICKEN OBSERVED NEXT TO COOKED SPINACH PIE IN REACH IN COOLER LOCATED IN THE FRONT OF THE KITCHEN. IMMEDIATE CORRECTION NEEDED. FOLLOW UP WITHIN 10 DAYS. ,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Person in Charge
    Items:
    Person-in-charge
    Problems:
    Does not demonstrate required knowledge
    Corrections:
    Knowledge is to be obtained through an approved training program.
    Comment:
    THE PERSON IN CHARGE SHALL ENSURE THAT: EMPLOYEES ARE COOKING POTENTIALLY HAZARDOUS FOODS TO THE APPROPRIATE TEMPERATURES AND USING FOOD MEASURING DEVICES TO ENSURE THEIR TO MONITOR. EMPLOYEES ARE USING PROPER COOLING METHODS TO COOL POTENTIALLY HAZARDOUS FOODS. EMPLOYEES ARE PROPERLY SANITIZING CLEANED MULTI USE EQUIPMENT AND UTENSILS BEFORE THEY ARE REUSED. CONSUMERS ARE NOTIFIED THAT CLEAN TABLEWARE IS TO BY USED WHEN THEY RETURN TO SELF SERVICE. EMPLOYEES ARE PREVENTING CROSS CONTAMINATION OF READY TO EAT FOOD WITH BARE HANDS BY USING THE PROPER TOOLS. IMMEDIATE CORRECTION IS REQUIRED WITHIN 10 DAYS.,
    General violation description:
    2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COLD POTENTIALLY HAZARDOUS BEING HELD ON THE PREP LINE: RICE AT 75F STUFFING 56F THESE FOODS WERE DISCARDED AS THEY HAD EXPIRED. KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 41F AND BELOW. IMMEDIATE CORRECTION IS NEEDED. FOLLOW UP WITH IN 10 DAYS., COLD POTENTIALLY HAZARDOUS BEING HELD ON THE PREP LINE: RICE AT 75F STUFFING 56F THESE FOODS WERE DISCARDED AS THEY HAD EXPIRED. 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: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    HOT POTENTIALLY HAZARDOUS FOODS BEING HELD AT: POTATOES AT 97F SPINACH PIE AT 80F SINCE THE OPERATOR STATED THAT THE FOOD ITEMS HAD BEEN JUST PUT ON TO THE STEAM TABLE, THE OPERATOR WAS ABLE TO REHEAT THE POTATOES PROPERLY AND THE SPINACH PIE PLACED INTO FREEZER FOR RAPID COOLING AND STORED IN THE COOLER AND REHEATED WHEN ORDERED. CORRECTED. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OBSERVED FOOD EMPLOYEES USING BARE HANDS WHILE MAKING A SANDWICHES. NO SINGLE USE GLOVE WERE AVAILABLE AT THE TIME OF INSPECTION. THE BARE HAND CONTACT CONTINUED THROUGHOUT THE INSPECTION EVEN THOUGH IT WAS COMMUNICATED TO THE FOOD EMPLOYEES THAT BARE CONTACT WITH READY TO EAT FOOD IS PROHIBITED. IMMEDIATE CORRECTION NEEDED. FOLLOW UP WITHIN 10 DAYS. ,
    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, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Comment:
    OBSERVED NO DATE MARKING ON TOMATOES, GRAVY, LETTUCE, AND SPINACH PIE. CREATE A DATE MARKING SYSTEM IMMEDIATELY FOR POTENTIALLY HAZARDOUS FOODS THAT ARE GOING TO REMAIN IN THE FACILITY FOR MORE THAN 24 HOURS. IMMEDIATE CORRECTION NEEDED. FOLLOW UP WITHIN 10 DAYS. ,
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    IMMEDIATE CORRECTION NEEDED. FOLLOW UP WITHIN 10 DAYS. ,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: Separation
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not separated from Food
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    OBSERVED CLOROX AND HAND SOAP STORED NEXT TO THE DRY FOOD GOODS. STORE CLEANING SUPPLIES BELOW AND AWAY FROM THE FOOD STORAGE. IMMEDIATE CORRECTION NEEDED. FOLLOW UP WITHIN 10 DAYS. ,
    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
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system intake air ducts
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    BAFFLES ACROSS FROM THE GRILL AREA NEED TO BE CLEANED TO HAVE OPTIMAL PERFORMANCE.
    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 and Restri
    Items:
    Physical facilities/structures Ceiling
    Locations:
    food prep area Overhead
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE AIR DIFFUSERS DIRECTLY OVER AND ADJACENT TO THE GRILL AREA NEED TO BE CLEANED. MUST BE CLEANED AFTER HOURS WHEN THE LEAST AMOUNT OF FOOD WILL BE EXPOSED.
    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.
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Comment:
    OBSERVED FLOOR WITH MISSING PORTIONS IN THE KITCHEN AREA AND THE DISHWASHING AREA. REPAIR/REPLACE FLOOR.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    OBSERVED IN THE WALK IN COOLER BOXES OF CHICKEN AND BEEF STACKED ON THE FLOOR.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals
    Locations:
    reach-in cooler grill line
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REPAIR GASKET IN REACH IN COOLER.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Locations:
    Grill line Overhead
    Problems:
    Not provided In prep area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING OVERHEAD LIGHT SHIELD IN THE KITCHEN AREA NEAR FRONT GRILL LINE, WALK IN COOLER AND WALK IN FREEZER.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Maintaining Refuse Areas and E
    Items:
    Refuse storage area(s)/enclosures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED VERY FOWL ORDER WHILE APPROACHING THE DUMPSTER AREA. CARDBOARD AND OTHER DEBRIS WERE SURROUNDING THE DUMPSTER. THE UNKEMPT AREA WAS ATTRACTING INSECTS.
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    kitchen slicer
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN AND SANITIZE SLICER MAKING SURE THAT ALL FOOD DEBRIS IS REMOVED FROM THE EXTERIOR AS WELL AS THE INTERIOR 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.
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s) in ladies restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 06/17/2013Routine
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures Ceiling
    Locations:
    food prep area Overhead
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean and keep MUCH CLEANER the overhead air diffusers located directly over and adjacent to the grill. These air diffusers are in dire need of a good cleaning. Do this cleaning operation off-hours when the absolute least amount of food would be exposed. REPEAT.
    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.
  • Designated Areas
    Items:
    Locker(s)/employee storage area(s)
    Locations:
    Dry storage area Rack(s)
    Problems:
    Contaminates Equipment
    Corrections:
    Relocate to a designated area that does not contaminate items or surfaces.
    Comment:
    Discontinue storing employee coats / jackets / purses on or anywhere near the storage racks located in the dry storage area UNLESS a specific & dedicated area is located BELOW & AWAY from any/all dry goods in storage.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals
    Locations:
    reach-in cooler grill line
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Replace the torn gasket to the reach in cooler unit located at the kitchen prep line retarder door. Simply keep these gaskets in good condition to help maintain proper cooler working temperatures.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Locations:
    Grill line Overhead
    Problems:
    Not provided In prep area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Replace the missing overhead light shield to the fluorescent light bulb within the kitchen near the front grill line. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    kitchen slicer
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner the exterior surfaces of the slicer located in rear area adjacent to dry storage. Simply wash and sanitize the exterior surfaces of this slicer as often as necessary to maintain in a clean condition.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 12/10/2012Routine
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Rear food prep table
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner the lower shelf area of the rear food prep table located adjacent to the food prep sink. Do not let old food residuals accumulate on these lower surfaces without frequent removal and washing.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system exhaust air ducts
    Locations:
    ventilation system Baffle Filters
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean and keep cleaner the overhead baffle filters located within the ventilation hood canopy. Having clean filters allows the ventilation system to properly capture smokes & greases as originally designed. Simply keep the filters 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:
    food prep area Overhead
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean and keep MUCH CLEANER the overhead air diffusers located directly over and adjacent to the grill. These air diffusers are in dire need of a good cleaning. Do this cleaning operation off-hours when the absolute least amount of food would be exposed.
    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.
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    Grill line
    Problems:
    Improperly stored To prevent contamination of food or food related items
    Corrections:
    Store in manner that does not contaminate items
    Comment:
    Discontinue storing various knife in cracks between equipment. Begin proper storage practice either on a clean and sanitized surface, or in a commercial grade knife rack.
    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
 06/04/2012Routine Inspection
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures Ceiling
    Locations:
    food prep area Overhead
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean and keep cleaner the overhead air diffusers located directly above and adjacent to the front grill line. Simply wash and clean often to remove accumulations. Do this project when the absolute least amount of food products are exposed, preferably off-hours.
    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.
  • Employee Accommodations, Desig
    Items:
    Locker(s)/employee storage area(s)
    Locations:
    Dry storage area Rack(s)
    Problems:
    Contaminates Equipment
    Corrections:
    Relocate to a designated area that does not contaminate items or surfaces.
    Comment:
    Begin practice of properly storing all staff coats / jackets in one general location that is below and away from all food related equipment or surfaces.
    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.
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Locations:
    food prep area rear
    Comment:
    Clean and keep cleaner the floor areas of the rear of establishment especially under and near the rear food prep table (with slicer). Simply sweep and mop this area often as food debris begins to accumulate.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    Dry storage area floor
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Elevate all boxes of food stuffs a minimum 6" off the kitchen floor to help minimize the chance of accidental contamination while conducting floor washing operations.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
    General violation description:
    3-305.11 -
  • HVAC System Vents
    Items:
    HVAC system
    Locations:
    ventilation system Baffle Filters
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    Close up the gaps within the ventilation hood canopy so that the baffle filters can properly and efficiently capture all smokes and greases.
    General violation description:
    6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    food prep area
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    Begin practice of keeping the scoop handle OUT of various bulk food products being dispensed. This practice will reduce the likelihood of accidental food contamination resulting from a dirty handle.
    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
 11/22/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    The kitchen slicer is completely free of any old food accumulations and according to the chef, the practice is that the slicer MUST be cleaned immediately after each and every use. Keep this and all other Food Contact Equipment clean with frequent washing and sanitizing.
    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: Consumption of Raw Animal Food
    Comment:
    Asterisks have been placed on all menus as required to guide customers from various category headings to the Menu Advisory for food items that are/may be served undercooked.
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Preventing Contamination from
    Comment:
    Disposable gloves are now being consistantly used when handling ready to eat type food items such as toast, and freshly cut produce items. Good Compliance. Keep up with this important Food Safety Practice.
    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
    Comment:
    Ready to eat food items that require a 'date marking system' are now properly date marked with the 'consume by' date of the food items being date marked. Verified that the date used is seven days from the date of preparation, or date foods are removed from original packaging
    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
 06/15/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment slicer
    Locations:
    food prep area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner both the slicer and the can opener. Simply wash and sanitize both these items frequently or at minimum immediately after each use. m Do not let food residuals accumulate on these food contact surfaces.
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment slicer
    Locations:
    food prep area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner both the slicer and the can opener. Simply wash and sanitize both these items frequently or at minimum immediately after each use. m Do not let food residuals accumulate on these food contact surfaces., Clean and keep cleaner both the slicer and the can opener. Simply wash and sanitize both these items frequently or at minimum immediately after each use. Do not let food residuals accumulate on these food contact surfaces.,
    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: Consumption of Raw Animal Food
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s) meat
    Locations:
    Procedural
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide an asterisks to ALL menu items that will be served under cooked to customers, such as, steaks, hamburger(s), & egg dishes etc. The asterisk next to these individual item , or next to category heading, will guide customers to the disclosure already printed on each menu.
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Consumption of Raw Animal Food
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s) meat
    Locations:
    Procedural
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide an asterisks to ALL menu items that will be served under cooked to customers, such as, steaks, hamburger(s), & egg dishes etc. The asterisk next to these individual item , or next to category heading, will guide customers to the disclosure already printed on each menu.,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    kitchen cookline
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    Gloves MUST be worn when handling ready to eat food items such as cut lettuce and tomatoes. Simply supply and wear disposable gloves when handling ANY ready to eat type food product.
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    kitchen cookline
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    Gloves MUST be worn when handling ready to eat food items such as cut lettuce and tomatoes. Simply supply and wear disposable gloves when handling ANY ready to eat type food product.,
    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)
    Locations:
    walk-in cooler(s) Procedural
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Resume the practice of providing proper date marks to ALL ready to eat, potentially hazardous food items held in cold storage greater than 24 hours. Place the 'consume by' date on these items that is seven (7) days into the future from the date of preparation, or date food items are removed from original packaging. This is to include tuna salad, cole slaw, and all other potentially hazardous side dishes. This practice will help ensure Safe and Wholesome foods.
    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 Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s) Procedural
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Resume the practice of providing proper date marks to ALL ready to eat, potentially hazardous food items held in cold storage greater than 24 hours. Place the 'consume by' date on these items that is seven (7) days into the future from the date of preparation, or date food items are removed from original packaging. This is to include tuna salad, cole slaw, and all other potentially hazardous side dishes. This practice will help ensure Safe and Wholesome foods.,
    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/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    food prep area floor
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner and free of old food accumulations both the rear floor area)(s) of the dry storage area, as well as, the grease drips that are forming stalactites over the grill.
    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.
  • Employee Accommodations, Desig
    Items:
    Locker(s)/employee storage area(s)
    Locations:
    Front Service Counter dry storage room
    Problems:
    Contaminates Equipment
    Corrections:
    Clean in manner that prevents contamination of other items as specified above.
    Comment:
    Relocate all coats / jackets / purses to areas below and away from any food related equipment or surfaces.
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in cooler(s) Procedural
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    Keep ALL food items held in longer term cold storage properly covered to help protect contents from any accidental overhead contaminations. This practice will also help to maintain product freshness.,
    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
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    kitchen Hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Provide paper towel to the kitchen hand wash sink. Keep this and all dispenser properly stocked so that staff can properly and frequently wash their hands.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
 05/17/2011Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    in the walk in cooler
    Comment:
    COVER THE BUCKETS OF SAUCE, PASTA, SOUP. COVER THE TRAYS OF RAW RIBS. COVER THE BUCKETS OF COLESLAW, GRAVY, ETC. ALL CONTAINERS OF FOOD MUST BE COVERED.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    kitchen Hand wash sink(s)
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    REPAIR OR REPLACE THE SINK. USE ONE WELL OF THE 3 COMPT. SINK(CURRENTLY USED AS A RACK TO AIR DRY DISHES) FOR HANDWASHING.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEANTHE ICE MACHINE SHIELD, THE RANGE DRIP PANS (CLEANED TODAY). SWEEP THE WALK-IN FREEZER FLOOR.
    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
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    Utensils
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    THE ICE CREAM SCOOP MUST NOT BE STORED IN A GLASS OF WATER. THE SALAD TONGS MUST NOT LAY ON THE LETTUCE.
    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
 11/23/2010Routine Inspection
  • Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean the food prep cooler unit (by grill & near office) top and bottom. Remove food debri from lower part of broiler. Clean the utensil drawer. Clean the burner drip pans on the back range.
    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
  • Equipment, Cleaning Frequency
    Items:
    Warewashing equipment
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    Clean the dishmachine.
    General violation description:
    4-501.14 - A WAREWASHING machine
  • Kitchenware and Tableware
    Items:
    Kitchenware and tableware
    Locations:
    Take-out station table ware
    Problems:
    Stored jumbled
    Corrections:
    Handle so as to prevent contamination.
    Comment:
    PLACE PLASTIC WARE IN CONTAINERS DO HANDLES ARE FIRST NOT FOOD SURFACES.,
    General violation description:
    4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Replace the missing and loose floor tiles near the dishmachine.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Repair drainline leak - handsink by hood & door. Provide a cap for the grease trap access hole.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 04/30/2010Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    1-door upright freezer(s)
    Problems:
    Soiled
    Corrections:
    Keep 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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    kitchen floor
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    1-door refrigerator(s)
    Problems:
    In poor repair
    Corrections:
    Repair/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.
 10/29/2009Routine Inspection

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