- Critical: Equipment Food-Contact Surface
- Comment:
- Corrected Observed a timer set for every 4 hours is used to alert food employees that cutting boards on the cookline need to be sanitized. Slicer is also clean to sight and touch.
- 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: Hand Drying Provision
- Comment:
- Corrected Observed paper towels are provided at every handwash sink.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected Observed tomatoes, lettuce, dressing all at 41F or below. Metal rails have been put in place so double plastic pans (that blocked heat transfer) on top prep cooler are no longer being used.
- 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)
|
03/11/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- Equipment food-contact surfaces must be cleaned throughout the day at least every 4 hours. Observed Cutting Boards on the cookline, where sandwiches are routinely prepared directly on the boards, are only cleaned after the lunch rush and at closing time of the business. Slicer in prep area also needs to be properly cleaned and sanitized. There were food particles left on the slicer after it was already cleaned and sanitized for the day. Clean cutting boards by washing, rinsing and sanitizing at least every 4 hours to limit bacterial growth. Properly clean and sanitize slicer after use.,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Each handwash sink must be provided with a way for employees to properly dry hands. Observed at 4 hand wash sinks (2 on the prep lines, 1 at the dish area, 1 in the employee restroom) either did not have paper towels or the paper towels were not dispensing properly. Provide paper towels at each hand sink.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food meant to be held cold must be maintained at a temperature of 41F or below. Observed items on top portion of the prep cooler (sliced & chopped tomatoes 50F, boiled eggs 53F, lettuce & spinach 58F) at temperatures above 41F. Some items were in double plastic bins that did not help to facilitate air flow. Equipment repair was here at the time of the inspection, but did not fix the issue with the prep coolers. Items meant to be held cold must be held at 41F or below. Throw out items that have been in the temperature danger zone (135F to 41F) for longer than 4 hours.,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Physical facilities must be cleaned as often as necessary. Observed these areas to be heavily soiled 1. Underneath equipment on the cookline (stoves, grill, fryers, prep coolers) there is a heavy build up of grease and debris. 2. The walls at the dish area have grease build up. 3. The ceiling tiles have dried food debris and dust. Keep facilities clean to avoid an accumulation of dirt, grease and other debris.
- 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.
- Controlling Pests
- Items:
- Harborage conditions unused equipment
- Locations:
- Mop sink(s)
- Corrections:
- Eliminate harborage conditions.
- Comment:
- A premesis must be maintained and pests must be controlled to eliminate their presence by eliminating harborage conditions. Observed the conditions at the mop sink area (wet dirty mop heads, wet dirty conditions on the floor of the mop sink) could possibly harbor fruit or drain flies. Clean out area of mop sink to not contribute to possible pests.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- After use, mops must be placed in a position that allow them to air dry. Observed wet, dirty mop heads laying on the bottom of the mop sink. Remove mop heads, properly clean and hang dry, or discard after use.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) outsides of equipment
- Locations:
- stove
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment must be kept clean. Observed a build up of charred debris on the bottom of the stove. The outside of the stove has a build up of grease, the insides of the coolers have debris on the bottoms shelves. Keep equipment free of accumulation of food debris and grease build up.
- 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 Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Food removed from original packaging must be identified with the common name on the container. Observed bulk bins of sugar and flour in the prep area without labels identifying the contents. Label bulk bins of food that have been taken out of their original container or packaging.
- 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.
- Service Sink
- Items:
- Mop/utility sink(s)
- Locations:
- Mop sink(s)
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- There must be at least 1 service sink used for cleaning mops and for disposal of mop waste water. Observed the mop sink was not being utilized and mop water was being dumped into a floor drain. Make utility mop sink available for use, do not dispose of water down the floor drain.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Storage
- Items:
- Personal items
- Problems:
- Improperly stored Laying on prep table or cooking equipment
- Corrections:
- Store as stated above.
- Comment:
- Employees must store personal items in a designated area, away from food prep or food storage areas. Observed coats and other personal items placed on a server prep table in the back kitchen. Relocate items to designated break room.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
03/02/2015 | Routine |
| No violation noted during this evaluation. | 09/15/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed sprayer hose for garbage disposal hanging below the flood rim of the dishwashing table. Back siphonage must be prevented. Raise the hose above the flood rim of the dishwashing table.
- 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: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed drain flies by the mop sink. Pests must be eliminated. Contact a licensed pest control operator.
- 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: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed bar glasswasher with a sanitizing rinse of 0 ppm of iodine. Sanitizing rinse must be 12.5-25 ppm of iodine. Repair or replace the glasswasher. Sanitize in the bar 3 compartment sink until glasswasher is repaired. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor under the fryers and a soiled door to the employee restroom. Facilities must be kept clean. Clean the floor and door to sight and touch on a weekly basis.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shields for the light fixtures in the beer walk-in cooler. Install light shields.
- 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
|
09/03/2014 | Routine |
| No violation noted during this evaluation. | 02/17/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Observed some paper towel dispensers not working in the kitchen. They were repaired in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the bar handsink. Provide soap.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed bar glasswasher with a sanitizing rinse less than 12.5 ppm of iodine. Sanitizing rinse must be 12.5-25 ppm of iodine. The sanitizer button was primed and the sanitizing rinse then became 12.5 ppm of iodine. Violation 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test kit for the kitchen dishmachine. Provide a chlorine test kit.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dusty ceiling tiles and vents in the kitchen. Clean these items to sight and touch.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shields for 5 light fixtures in the kitchen. Provide light shields.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed exterior of lids on the 3 white food bins with dried food debris. Non-food contact equipment must be kept clean. Clean to sight and touch.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/05/2014 | Routine |
| No violation noted during this evaluation. | 08/07/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in kitchen and the bar. Pests must be eliminated. Contact a licensed pest control operator and conduct an extensive pest control program to eliminate the infestation.
- 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: Manual and Mechanical Warewash
- Items:
- Other chemical sanitizing solution concentration(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed sanitizing rinse in the 3 compartment sink above 400 ppm of quaternary ammonia. Sanitizing rinse must be 200-300 ppm of quaternary ammonia. Repair or replace the sanitizer dispenser.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed greasy fire suppression nozzles and floor under the fryers. Clean these items to sight and touch as needed.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shields for the light fixtures in front of the dishmachine and the cookline. Install light shields in these areas.
- 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
|
07/23/2013 | Routine |
| No violation noted during this evaluation. | 02/11/2013 | Follow-up |
| No violation noted during this evaluation. | 02/04/2013 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed sprayer hose hanging below the flood rim of the garbage disposal. Back siphonage muet be prevented. Raise sprayer hose above the flood rim of 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).
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed worn cutting boards with damaged edges on the food prep coolers. Replace with new cutting boards.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the handsinks in dishroom, bar and cookline. Provide paper towels at each of these handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for handsinks in dishroom and bar. Provide soap.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed trays stored on top of the dishroom handsink. Keep handsink accessible. Remove the trays. The trays were removed in my presence. Violation corrected.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed food debris and mold behind the panel door of the salad prep cooler. Clean to sight and touch on a weekly basis.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shields above the dishroom. Install light shields.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed white food cart with dried food debris on shelves. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed sanitizing rinse water leaking out of compartment because drain plug does not seal. Repair or replace the drain plug to provide proper seal.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/23/2013 | Routine |
| No violation noted during this evaluation. | 07/18/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/06/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- TODAY'S INSPECTION IS A FOLLOW UP FROM A ROUTINE INSPECTION CONDUCTED ON 12/20//11. THE FOLLOWING ITEMS(S) WERE NOTED TODAY
- General violation description:
- 4-501.114 - -7-201.11 THE BAR AREA DISH MACHINES SANITIZER IS NOT WORKING ALONG WITH THE DISH MACHINE MOTOR. THIS FACILITY IS NOW USING THE THREE COMPARTMENT SINK FOR WASHING RINSING AND SANITIZING. THE MANUAL DISHWASHING IS USED FOR GLASSES AND OTHER ITEMS, DISHWARE. ALL LARGER PLATES AND ITEMS ARE ASHED RINSED AND SANITIZED VIA THE REAR KITCHEN DISH MACHINE.
|
01/03/2012 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- RAW CHICKEN IS STORED NEXT TO MIXED VEGETABLES ON COOKLINE. RAW CHICKEN AND COOKED CHICKEN STORED NEXT TO COOKED CHICKEN IN THE WALK IN COOLER. ALL RAW AND COOKED FOODS SHALL BE SEPARATED FOR FOOD SAFETY. CORRECT BY SEPARATING IMMEDIATELY. , CORRECTED DURING INSPECTION BY SEPARATING FOODS.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- bar(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- , THERE ARE CHEMICAL SPRAY BOTTLES LOCATED ABOVE LIQUOR BOTTLES AT THE BAR AREA. ALL CHEMICALS SHALL BE PROPERLY SEPARATED FOR SAFETY CONCERNS/REQUIREMENTS. PROPERLY STORE CHEMICALS IMMEDIATELY. CORRECTED DURING INSPECTION BY PROPERLY STORING CHEMICALS AWAY FROM LIQUOR.
- 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:
- Iodine solution concentration
- Locations:
- bar(s)
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE BAR AREA DISH MACHINE SHOWS NO SANITIZER LEVELS. ALL DISH MACHINES SHALL BE PROPERLY MAINTAINED AT ALL TIMES. REPAIR DISH MACHINE SO THAT THE PROPER SANITIZING LEVELS ARE PRESENT. USE THREE COMPARTMENT SINK (WASH RINSE SANITIZE) UNTIL DISH MACHINE IS REPAIRED. REVISIT TO CONFORM REPAIR OF DISH MACHINE BY 1/10/12.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- walk in freezer(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE WALK IN FREEZER FLOOR AND COOKLINE OVENS ARE UNCLEAN. ALL FACILITIES SHALL BE IN CLEAN CONDITION. PROPERLY CLEAN AND MAINTAIN ITEMS DAILY, AND O BE CHECKED ON NEXT ROUTINE INSPECTION.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- bar sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE BAR AREA AND EMPLOYEE BATHROOMS HAVE NO HAND SOAP. ALL HANDSINKS SHALL BE PROPERLY STOCKED WITH SOAP AT ALL TIMES. ITEM TO BE CHECKED AND INVESTIGATED BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Cookline
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE COOKLINE LIGHTS AND WALK IN COOLER LIGHTS HAVE MISSING AND BROKEN LIGHT SHIELDS. ALL LIGHTS SHALL BE PROPERLY SHIELDED. INSTALL AND CORRECT BY NEXT ROUTINE INSPECTION.
- 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
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12/20/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- COOKS OBSERVED WEARING GLOVES DURING PREP WORK
- 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: Responsibility of Person in Ch
- Comment:
- ALL EMPLOYEES EDUCATED ON THE BIG FIVE FOODBORNE ILLNESSES AND SYMPTOMS
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- DISHWASHER DISPENSING AT 50-100PPM
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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07/07/2011 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- COOK OBSERVED HANDLING LETTUCE WHEN MAKING A SANDWICH FOR CUSTOMER.......NO BARE HAND CONTACT WITH READY TO EAT FOODS.......ENSURE FOOD HANDLERS USE GLOVES AND UTENSILS.,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES , SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES WITH SYMPTOMS OF DIARRHEA OR VOMITING........EMPLOYEE WERE NOT KNOWLEDGEABLE IN THE REQUIRED 24 HOURS OF WELLNESS NEEDED BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH DIARRHEA/VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.......ALSO PROVIDED OPERATOR WITH HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" TO GIVE A COPY TO EACH EMPLOYEE DURING THE REVIEW OF THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS WITH EACH EMPLOYEE.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARATE FROM OTHER FOODS.......RAW CHICKEN OBSERVED ON 2ND SHELF STORED OVER CARROTS AND PASTA.....CORRECTED AT TIME OF VISIT BY RFELOCATING THE RAW CHICKEN PRODUCTS TO ANOTHER 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER WAS NOT DISPENSING SANITIZER AT VISIT.......REPAIR MACHINE TO DISPENSE 50-100PPM ENSURE ALL EARLIER WASH EQUIPMENT AND UTENSILS ARE PROPERLY SANITIZED BEFORE USING.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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06/10/2011 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED BY REPLACING THE MEAL CANS WITH CERAMIC CROCKS FOR THE CORNED BEEF AND CABBAGE STACKS. NO METAL CANS OBSERVED RE-USED AS FOOD-CONTACT SURFACES.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE GREEN PEPPER CHOPPER, THE FOOD SCALE, AND BY DISCONTINUING THE PRACTICE OF STORING KNIVES IN THE CREVICE BETWEEN THE COOLERS ON THE COOKLINE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
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01/11/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED METAL CANS RE-USED AS COOKING RINGS FOR "CORNED BEEF & CABBAGE" STACKS. THE CANS ARE CUT IN HALF ALONG THE CIRCUMFERENCE. CORNED BEEF, CABBAGE, AND POTATOES ARE STACKED IN THE RESULTING METAL RING, BAKED IN THE OVEN AND THEN THE RING IS WASHED AND REUSED. THE CANS ARE NOT FINISHED TO HAVE A SMOOTH, EASILY CLEANABLE SURFACE, AND ARE NOT DURABLE AND CORROSION RESISTANT. FOOD-CONTACT SURFACES OF EQUIPMENT MUST BE MADE OF SAFE MATERIALS THAT MEET THE SPECIFICATIONS ABOVE. DISCONTINUE REUSING METAL CANS AS BAKING RINGS FOR THE CORNED BEEF AND CABBAGE. PROVIDE AN ALTERNATIVE UTENSIL OR METHODS THAT MEETS FOOD CODE REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED IN A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED FOOD DEBRIS ON ONE FOOD SCALE, ON THE GREEN PEPPER CHOPPER, AND ON 3 KNIVES STORED IN THE CREVICE BETWEEN COOLERS ON THE COOKLINE. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED ITEMS. DISCONTINUE STORAGE OF KNIVES IN THE CREVICE BETWEEN THE COOLERS THAT IS NOT READILY ACCESSIBLE FOR CLEANING. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT THE HAND WASH SINK AT THE WARE WASHING ARE AND THE HAND WASH SINK AT THE BAR.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE PAPER TOWEL IN THE EMPLOYEE RESTROOM. REPLACE THE BATTERIES IN THE AUTOMATIC TOWEL DISPENSER.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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12/14/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- OBSERVED CITED FOOD CONTACT SURFACES OF EQUIPMENT CLEAN TO SIGHT AND TOUCH. 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 GREATLY REDUCED. ORKIN (PEST CONTROL OPERATOR) IS SCHEDULED TO RETURN TO FACILITY ON 7/10/10. 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: Ready-to-Eat Food, Disposition
- Comment:
- OBSERVED PROPER DATE MARKING SYSTEM. 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
- Critical: System Maintained in Good Repa
- Comment:
- PLUMBING SYSTEM HAS BEEN REPAIRED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- OBSERVED 100PPM CHLORINE AT DISH MACHINE. 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
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06/25/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Claddagh Irish Pub, 17800 Haggerty Rd, Livonia, MI 48152 »