- Critical: Food-Contact Surfaces
- Comment:
- Observed at time of inspection can opener blade was replaced. Corrected.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Using a Handwashing Sink
- Comment:
- Observed at time of inspection hand wash sinks were only being used for hand washing. Corrected.
- 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)
|
09/05/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Comment:
- Employee stated that when cleaning the pop nozzles at the wait station the nozzles are removed and soaked in soda water but no sanitizer solution is applied. All food contact surfaces must be sanitized. Corrected at time of inspection manager will remind staff and retrain if necessary to soak pop nozzles in sanitizer solution.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food-Contact Surfaces
- Comment:
- Observed at time of inspection can opener blade was chipped, food contact surfaces need to be smooth and free of breaking. Correct by replacing blade so metal fragments do not break off into food. Correct immediately a follow up will occur in about 10 days. ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Using a Handwashing Sink
- Comment:
- observed at time of inspection hand wash sink on prep line filled with utensils and sanitizer bucket, hand wash sink at wait station filled with ice and hand wash sink at bar had a water pitcher in it. Hand wash sinks are only to be used for hand washing and are not to be used as dump sinks. This is a repeat violation fill out provided risk control plan. A follow up will occur in about 10 days.,
- 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)
- Handwashing Signage
- Comment:
- Observed at time of inspection hand wash sinks at prep line and by dish machine missing employee hand wash sign. Corrected at time of inspection hand wash signs provided.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Nonfood-Contact Surfaces
- Comment:
- Observed shelves in bar cooler are rusting and no longer smooth and easily cleanable. Correct by replacing or removing rust and covering in a nonabsorbent epoxy or paint. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
08/08/2014 | Routine |
- Critical: Time as a Public Health Contro
- Comment:
- OBSERVED AT TIME OF INSPECTION NO TIME CONTROLLED FOOD, BUT WRITTEN PROCEDURES PROVIDED AND DRY ERASE SHEET FOR TIME MAKING PLACED + DISCARD PROVIDED CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
02/19/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- reach-in cooler prep cooler
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- Observed in prep cooler sliced ham, turkey, roast beef between 46 F and 47 F, Tuna at 50 F. Employee stated they had been prepped about two hours ago. Food was in metal pans but was close together blocking air flow. Deli meat was wrapped in plastic. Correct by spacing pans out to allow more air flow in cooler store less deli meat in metal pans to allow for faster cooling also in reach in cooler large plastic tub approximately 6 in deep of cut lettuce. Tempted at 50 F prepped 2 hours ago. Correct buy storing in smaller metal containers to cool. Corrected at time of inspection deli meats and tuna was moved to walk in cooler to cool faster. Lettuce was placed into smaller containers. 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Observed grilled chicken sitting our on counter with no time marked and no written procedures correct by providing correct immediately chicken was discarded a follow up will occur in about 10 days.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not easily accessible Items stored
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Observed hand wash sink by dishwasher had dish towel in it and hand wash sink at wait station had dirty utensils in it. Corrected at time of inspection utensils and dish rag removed. Corrected.
- 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)
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- Observed in wait station several coffee cups with just a lid and a time Hortins cup with no lid and filled with soup. Correct by reminding employees to only eat and drink in designated areas, Correct immediately a follow up will occur at next routine inspection.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
02/11/2014 | Routine |
| No violation noted during this evaluation. | 09/27/2013 | Follow-up |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- 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)
|
08/27/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- 1. THE THREE COMPARTMENT WAS WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED. 2.THE COKE DISPENSER DRAIN WAS KEPT CLEAN. VIOLATION HAD BEEN CORRECTED. 3. THE ICE MAKER WAS WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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
|
10/30/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CONCESSION STAND 2: THE 3 COMPARTMENT SINK WAS SOILED. WASH, RINSE AND SANITIZE. CLEAN IT EVERY TIME IT IS USED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 1 DAYS. CONCESSION STAND 1: THE COKE DISPENSER DRAIN PLATE WAS SOILED. THEY SHOULD BE CLEANED EVERYDAY AT THE END. WASH, RINSE AND SANITIZE. FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 3: RUST MARKS WERE NOTICED INSIDE THE ICE MAKER LOCATED IN THE BASEMENT. EMPTY THE ICE MACHINE SCRUB, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: 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:
- CONCESSION STAND 2: THE INDIVIDUALLY PORTIONED CONTAINERS OF RANCH DRESSING WERE NOT DATE MARKED. THE READY TO EAT(RTE), POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE DATED WITH IN 24 HOURS FROM THE PREPARATION TIME. DISCARD THEM AFTER 6 DAYS FROM THE DATE OF PREPARATION(TOTAL 7 DAYS INCLUDING THE PREPARATION DATE). LYSTERIA MONOCYTOGENES MAY GROW TO THE HAZARDOUS LEVELS AFTER 7 DAYS. AT THE TIME OF INSPECTION THE CONTAINERS WERE DATE MARKED AND THE VIOLATION WAS 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SOILED WET WIPING CLOTHS WERE STORED ON THE FOOD PREPARATION TABLE IN THE MAIN KITCHEN WHERE THE PIZZA OVEN WAS LOCATED. SOILED, WET WIPING CLOTHS PROVIDE BREEDING GROUNDS FOR THE BACTERIA. AS SOON AS THEY ARE USED SUBMERGE THEM IN THE SANITIZER BUCKET.
- 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
|
10/22/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- AT THE TIME OF INSPECTION THE ECOLAB IS CLEANING THE ICE MAKER. VIOLATION IS 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: Cleaning Freq.,Food Contact Su
- Comment:
- THE IN RAIL COOLER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Food Contact Surfaces and Uten
- Comment:
- OPERATOR IS USING THE NEW CUTTING BOARDS. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Storage, Separation
- Comment:
- FOOD WAS STORED SEPARATELY. VIOLATION HAD BEEN 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
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- NOTICED ABOUT 50 PPM CONCENTRATION. THE THERMO STRIP DID NOT TURN COMPLETELY BLACK. VIOLATION HAD BEEN CORRECTED. THE OPERATOR DID NOT KNOW THE KIND OF REPAIR DONE TO THE HOT WATER MACHINE. VIOLATION IS CORRECTED BECAUSE THE CHEMICAL SANITIZATION IS WORKING.
- 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
|
02/20/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOTICED RUST SPOTS INSIDE THE ICE MAKER WHICH IS LOCATED IN THE BASEMENT. EMPTY THE ICE MAKER, SCRUB, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- 1.NOTICED FOOD DEBRIS IN THE IN RAIL COOLER IN FRONT OF THE PIZZA OVEN. WASH, RINSE AND SANITIZE THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- 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: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- SEVERAL OF THE CUTTING BOARDS WERE DEEPLY GROOVED. RESURFACE THEM OR REPLACE THEM. BECAUSE OF THE GROOVES, BACTERIA CAN GROW AND IS DIFFICULT TO WASH. MAKE THE SURFACE SMOOTH AND EASILY CLEANABLE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- THE SANITIZER CONTAINERS ARE STORED OVER THE ONION BOXES AND OVER THE FOOD WARPER ON A SHELF. STORE THE CHEMICALS IN THE BOTTOM SHELF AWAY FROM THE FOOD AND SINGLE SERVICE ITEMS TO PREVENT ACCIDENTAL CONTAMINATION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THIS MACHINE WORKS WITH BOTH SANITIZER AND HEAT. DID NOT NOTICE ANY CHANGE IN COLOR WITH THE CHLORINE STRIPS OR THE THERMO STRIP. AFTER WASHING THE DISHES, SANITIZE THEM IN A 3 COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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
|
02/09/2012 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- THE RIPE OLIVES CAN WAS DENTED ON THE SEAM. THE OPERATOR DISCARDED THE CAN AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH WASHER WAS CHECKED FOR BOTH CHLORINE AND WITH THERMO STRIPS. IT FAILED TO RECORD ANY CONCENTRATION WITH CHLORINE AND THE THERMO STRIP DID NOT CHANGE THE COLOR. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. AT THE TIME OF INSPECTION THE ECOLAB SERVICE PERSON REPLACED THE SANITIZER CARRYING TUBE AND NOTICED ABOUT 150 PPM CONCENTRATION. VIOLATION WAS 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE OVEN AND OTHER DRAWERS WERE SOILED WITH OIL AND FOOD DEBRIS. KEEP THEM 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.
- Clean Sight/Touch-No Accum/Enc
- Comment:
- CLEAN THE FOLLOWING ITEMS: FOOD DEBRIS HAS ACCUMULATED IN THE BASEMENT WALK IN FREEZERS. CLEAN.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- CHEMICAL BOTTLES WERE STORED IN THE HAND WASH STATION SINK. REMOVE THEM AND USE THE HAND WASH STATION.
- 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)
|
08/22/2011 | Routine Inspection |
- Critical: Storage, Separation
- Comment:
- DID NOT NOTICE ANY CHEMICAL BOTTLES ON FOOD PREP TABLES. VIOLATION HAD BEEN 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
|
03/03/2011 | Follow-up |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- FOUND FEW (3) BOTTLES OF SANITIZER BOTTLES AND WINDEX BOTTLES ON THE COUNTERS. FIRST FOUND ONE AND IT WAS REMOVED. WHEN I WENT BACK TO CHECK THE LICENSE I FOUND 3 ON THE TOP OF FOOD PREP TABLES. AFTER USE STORE THEM AWAY FROM THE FOOD, UTENSILS AND SINGLE SERVICE ITEMS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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
- Clean Sight/Touch-No Accum/Enc
- Comment:
- FOOD DEBRIS AND OTHER STUFF HAS ACCUMULATED IN THE BASEMENT WALK IN COOLERS. KEEP THEM CLEAN.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE DISH WASHER WITH THE HOT WATER SANITIZING IS WORKING WELL BUT THE CHEMICAL UNIT WAS NOT DISPENSING ANY SANITIZER. MAKE SURE TO REPAIR IT.
- 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.
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- THE EATING PORTION OF THE SILVERWARE IS EXPOSED. COVER THE EXPOSED SILVERWARE.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
02/22/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- OBSERVED SOILED FOOD CONTACT SURFACES OF EQUIPMENT: -DRIED FOOD DEBRIS ON KNIFE IN RACK -DRIED FOOD DEBRIS ON THE CAN OPENER BLADE KEEP FOOD CONTACT SURFACES OF EQUIPMENT CLEAN TO SIGHT AND TOUCH. CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANITIZING CITED EQUIPMENT. THIS IS A REPEAT CRITICAL VIOLATION. COMPLETE AND RETURN THE RISK CONTROL PLAN.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- OBSERVED POTENTIAL FOR CROSS CONTAMINATION IN THE REACH IN COOLERS AT COOK LINE: -RAW CHICKEN STORED ABOVE COOKED CHICKEN -RAW CHICKEN STORED ABOVE RAW BEEF -RAW CHICKEN STORED ABOVE RAW SEAFOOD USE PROPER STORAGE PRACTICES TO PREVENT CROSS CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY REARRANGING THE COOLER.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED NON-FOOD CONTACT SURFACES OF EQUIPMENT: -THE BOTTOM OF THE 3-DOOR VICTORY FREEZER HAS FOOD DEBRIS AND SPILLED FOOD ON BOTTOM. CLEAN. -THE REACH IN COOLER AT THE COOK LINE ACROSS FROM BROIL GRILL HAS 1/2" OF STANDING WATER IN BOTTOM. CLEAN. -STICKY RESIDUE AND GREASE ON THE FRONT OF MICROWAVES ON COOK LINE. -STICKY SPILL AND ODOR BENEATH THE SODA POP DISPENSER AT WAIT STATION. CLEAN SPILL AND DRAIN LINE. KEEP EQUIPMENT CLEAN. ;NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- General violation description:
- 4-602.13 -
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- -OBSERVED COOLER DRAWER NEAR SALAD STATION THAT DOES NOT CLOSE PROPERLY. REPAIR OR REPLACE DAMAGED/MISSING COMPONENT TO ALLOW FOR COMPLETE CLOSURE OF DRAWER. -OBSERVED STANDING WATER IN REACH IN COOLER (SEE 4-602.13) REPAIR EQUIPMENT TO PREVENT THE ACCUMULATION OF STANDING WATER.
- 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.
- 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:
- OBSERVED LARGE FROZEN CUTS OF MEAT THAWING IN STANDING WATER. USE APPROVED THAWING METHODS AS DESCRIBED ABOVE.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- OBSERVED ITEMS STORED INSIDE THE HAND SINK IN DISH AREA. OBSERVED PASTA NOODLES DUMPED INSIDE HAND SINK. KEEP HAND SINKS ACCESSIBLE AND USE FOR HAND WASHING ONLY.
- 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)
|
08/05/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- OBSERVED STACKED DISHES 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
- Critical: Controlling Pests
- Comment:
- PESTS IN FACILITY HAVE BEEN ELIMINATED. CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Methods-Hot Water and Chemical
- Comment:
- THE MAIN DISH MACHINE IS NOT SANITIZING. IRREVERSIBLE THERMOMETER INDICATED A NEGATIVE TEST. THIS IS A REPEAT CRITICAL VIOLATION. A RISK CONTROL PLAN HAS BEEN SUBMITTED. AN OFFICE CONSULTATION MAY BE SCHEDULED VA REGULAR AND CERTIFIED MAIL. DO NOT USE THE MACHINE FOR SANITIZING UNTIL REPAIRED. ,
- 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
|
06/28/2010 | Follow-up |
- Critical: Controlling Pests
- Comment:
- No fruit flies present in the bar area. ECO-LAB has treated the area to eliminate flies. Corrected.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Eating, Drinking or Tobacco
- Comment:
- No employees observed eating in unapproved areas. Manager stated that employees have been trained and only eat in dining area. Corrected.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Frequency Before Use After Cle
- Comment:
- The bar glass washing procedure has been corrected. Glasses are now washed, rinsed, sanitized, then air dried. All bartenders have been trained. Corrected.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Methods-Hot Water and Chemical
- Comment:
- An ECO-LAB technician arrived to repair machine at time of inspection. Machine was adjusted, and irreversible thermometer indicated a positive test result. Max temp reached 180F. Corrected. Please complete and return the risk control plan. , The dish machine is still not sanitizing properly. An irreversible thermometer indicated a negative test. Repair dish machine, and a follow up inspection will be conducted within 10 days to confirm compliance. Complete and return the risk control plan via fax (734) 727-7165.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- , All required food items are properly datemarked with a 7 day use-by date. Corrected.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
02/11/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Cj's Brewing Company, 14900 Beck, See Twp, MI 48170 »