- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected Observed 1. Back panel and inside of the ice machine have been cleaned to sight and touch. 2. Fountain drink nozzles have been cleaned.
- 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
|
04/10/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food-contact surfaces of equipment must be kept clean to sight and touch. Observed behind the back panel of the ice machine, there was a lime build up. The pop dispenser nozzle at the bar also had a build up of debris on the inside. Keep food-contact surface areas clean and sanitized. ,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities must be cleaned as often as necessary to keep them clean. Observed an accumulation of grease and debris underneath equipment on the cookline. Clean underneath equipment monthly to avoid an accumulation of 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.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- The surfaces of baking equipment and microwave ovens must be kept clean. Observed a heavy accumulation of charred debris and grease in the oven on the back prep area. Also the two microwaves are not clean. Keep ovens clean weekly and microwaves should be kept clean daily.
- 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.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Cleaned utensils must be stored covered or inverted to prevent contamination. Observed plates and utensils on display for customer service stored with the food-contact areas exposed. Invert plates and utensils so they are not exposed to possible contamination.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Plumbing must be maintained in good repair. Observed the faucet for the cold water at the mop sink is stripped. Repair and maintain in good working order.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/30/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- CORRECTED. DRAIN FLY POPULATION IN THE BAR AREA HAS BEEN GREATLY REDUCED/ELIMINATED BY CLEANING AND APPLICATION OF APPROVED PESTICIDES.
- 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED. NO INSTANCES OF CROSS-CONTAMINATION OBSERVED. THE WALK-IN COOLER HAS BEEN REARRANGED WITH RAW MEATS STORED ON THE LOWEST SHELF. RAW STEAKS MOVED TO THE LOWEST SHELF OF THE PREP 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: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. DATE MARKINGS HAVE BEEN CORRECTED TO ALLOW A LIFE OF 7 DAYS OR LESS.
- 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
|
10/17/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY GNATS OBSERVED IN THE BAR AREA. THE PRESENCE OF PESTS MUST BE CONTROLLED. CONTACT THE PEST CONTROL OPERATOR. ERADICATE GNATS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.
- 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: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY GNATS OBSERVED IN THE BAR AREA. THE PRESENCE OF PESTS MUST BE CONTROLLED. CONTACT THE PEST CONTROL OPERATOR. ERADICATE GNATS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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: 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:
- OBSERVED CASES OF RAW BACON STORED ON THE SHELF ABOVE PICKLES AND BROCCOLI, CASES OF RAW SAUSAGE STORED ABOVE OPEN CONTAINERS OF SOUP AND RAW POOLED EGGS FOR FRENCH TOAST STORED ABOVE READY TO EAT FOODS SUCH AS YOGURT IN THE WALK-IN COOLER. OBSERVED PANS CONTAINING RAW STEAKS STORED ON THE TOP SHELF OF THE COOK LINE 2 DOOR UPRIGHT COOLER ABOVE PRODUCE AND READY-TO-EAT FOOD. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOOD TO PREVENT CROSS-CONTAMINATION. REARRANGE THE NOTED ITEMS TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION 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: 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:
- OBSERVED CASES OF RAW BACON STORED ON THE SHELF ABOVE PICKLES AND BROCCOLI, CASES OF RAW SAUSAGE STORED ABOVE OPEN CONTAINERS OF SOUP AND RAW POOLED EGGS FOR FRENCH TOAST STORED ABOVE READY TO EAT FOODS SUCH AS YOGURT IN THE WALK-IN COOLER. OBSERVED PANS CONTAINING RAW STEAKS STORED ON THE TOP SHELF OF THE COOK LINE 2 DOOR UPRIGHT COOLER ABOVE PRODUCE AND READY-TO-EAT FOOD. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOOD TO PREVENT CROSS-CONTAMINATION. REARRANGE THE NOTED ITEMS TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DATE MARKED FOODS OBSERVED WITH DISCARD DATE THAT ALLOWS FOR 8 DAYS UNDER REFRIGERATION. ALL READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION/OPENING/THAWING. TO DETERMINE THE DISCARD DATE, 6 DAYS IS ADDED TO THE PREP DATE FOR A TOTAL LIFE OF 7 DAYS. ADJUST DATE MARKINGS ON ALL FOOD ITEMS NOT TO EXCEED TOTAL LIFE OF 7 DAYS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DATE MARKED FOODS OBSERVED WITH DISCARD DATE THAT ALLOWS FOR 8 DAYS UNDER REFRIGERATION. ALL READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION/OPENING/THAWING. TO DETERMINE THE DISCARD DATE, 6 DAYS IS ADDED TO THE PREP DATE FOR A TOTAL LIFE OF 7 DAYS. ADJUST DATE MARKINGS ON ALL FOOD ITEMS NOT TO EXCEED TOTAL LIFE OF 7 DAYS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- 1. FLOOR IN BAR AREA IS WET FROM DRAIN LINE LEAK. 2. BACK WALL IN KITCHEN PREP AREA IS SOILED WITH ACCUMULATED GREASE/DEBRIS. CLEAN NOW AND KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- 1. FLOOR IN BAR AREA IS WET FROM DRAIN LINE LEAK. 2. BACK WALL IN KITCHEN PREP AREA IS SOILED WITH ACCUMULATED GREASE/DEBRIS. CLEAN NOW AND KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- 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:
- SEVERAL FOOD BOXES OBSERVED STORED ON THE FLOOR IN THE WALK-IN FREEZER. STORE FOOD UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- 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:
- SEVERAL FOOD BOXES OBSERVED STORED ON THE FLOOR IN THE WALK-IN FREEZER. STORE FOOD UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. COOK LINE PREP COOLER IS NOT FUNCTIONING/UNUSED. 2. LEAK OBSERVED FROM WALK-IN FREEZER CONDENSER. EQUIPMENT MUST BE KEPT IN GOOD REPAIR. REPAIR COOK LINE COOLER AND WALK-IN FREEZER CONDENSER LEAK.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. COOK LINE PREP COOLER IS NOT FUNCTIONING/UNUSED. 2. LEAK OBSERVED FROM WALK-IN FREEZER CONDENSER. EQUIPMENT MUST BE KEPT IN GOOD REPAIR. REPAIR COOK LINE COOLER AND WALK-IN FREEZER CONDENSER LEAK.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OLD/UNUSED EQUIPMENT SUCH AS STAND MIXER, MICROWAVE OVEN, WARMING CABINET, ICE GRINDER NOT REMOVED FROM FACILITY. REMOVE UNUSED EQUIPMENT.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OLD/UNUSED EQUIPMENT SUCH AS STAND MIXER, MICROWAVE OVEN, WARMING CABINET, ICE GRINDER NOT REMOVED FROM FACILITY. REMOVE UNUSED EQUIPMENT.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRAIN LINE LEAK OBSERVED AT THE BAR 3-COMPARTMENT SINK. REPAIR LEAK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DRAIN LINE LEAK OBSERVED AT THE BAR 3-COMPARTMENT SINK. REPAIR LEAK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/29/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. THE MENU ADVISORY STATEMENT HAS BEEN CORRECTED BY PROVIDING THE "ASK YOUR SERVER..." STATEMENT ON MENUS. ALL WAIT STAFF ARE TRAINED ON THE MENU ITEMS THAT ARE OFFERED RAW OR UNDER COOKED.
- 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 Animal Foods th
- Comment:
- CORRECTED. THE MENU ADVISORY STATEMENT HAS BEEN CORRECTED BY PROVIDING THE "ASK YOUR SERVER..." STATEMENT ON MENUS. ALL WAIT STAFF ARE TRAINED ON THE MENU ITEMS THAT ARE OFFERED RAW OR UNDER COOKED.
- 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
|
03/28/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- THE CONSUMER ADVISORY STATEMENT ON THE MENU IS INCOMPLETE
- General violation description:
- 3-603.11 - IT DOES NOT INCLUDE THE DISCLOSURE PORTION OR THE LINKING SYMBOLS FOR THE MENU ITEMS THAT ARE OFFERED RAW / UNDER COOKED. THE MENU HAS HAMBURGERS AND STEAKS THAT ARE OFFERED UNDER COOKED. MODIFY THE MENU ADVISORY ON THE MENUS BY EITHER ADDING THE DISCLOSURE (THESE ITEMS ARE OFFERED UNDER COOKED) AND THE LINKING SYMBOLS FOR THE MENU ITEMS THAT ARE OFFERED RAW/ UNDER COOKED -OR- CHANGE THE ADVISORY TO READ "ASK YOUR SERVER ABOUT MENU ITEMS THAT ARE COOKED TO ORDER OR SERVED RAW. CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS." IF YOU USE THIS SECOND OPTION, IT MUST APPEAR ONCE ON THE MENU AND YOU MUST TRAIN EMPLOYEES ON THE FOOD ITEMS THAT ARE SERVED RAW OR UNDER COOKED. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TO CONFIRM COMPLIANCE.,
- Critical: Consumption of Animal Foods th
- Comment:
- THE CONSUMER ADVISORY STATEMENT ON THE MENU IS INCOMPLETE
- General violation description:
- 3-603.11 - IT DOES NOT INCLUDE THE DISCLOSURE PORTION OR THE LINKING SYMBOLS FOR THE MENU ITEMS THAT ARE OFFERED RAW / UNDER COOKED. THE MENU HAS HAMBURGERS AND STEAKS THAT ARE OFFERED UNDER COOKED. MODIFY THE MENU ADVISORY ON THE MENUS BY EITHER ADDING THE DISCLOSURE (THESE ITEMS ARE OFFERED UNDER COOKED) AND THE LINKING SYMBOLS FOR THE MENU ITEMS THAT ARE OFFERED RAW/ UNDER COOKED -OR- CHANGE THE ADVISORY TO READ "ASK YOUR SERVER ABOUT MENU ITEMS THAT ARE COOKED TO ORDER OR SERVED RAW. CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS." IF YOU USE THIS SECOND OPTION, IT MUST APPEAR ONCE ON THE MENU AND YOU MUST TRAIN EMPLOYEES ON THE FOOD ITEMS THAT ARE SERVED RAW OR UNDER COOKED. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TO CONFIRM COMPLIANCE.,
- Food Storage
- Items:
- Food item(s) in storage, Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor, Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor., Store at least 6 inches above the floor.
- Comment:
- OBSERVED A CASE OF COFFEE PACKETS STORED ON THE FLOOR IN THE KITCHEN AND 3 CASES OF VARIOUS FOODS STORED ON THE FLOOR IN THE WALK-IN FREEZER.
- 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
- Items:
- Food item(s) in storage, Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor, Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor., Store at least 6 inches above the floor.
- Comment:
- OBSERVED A CASE OF COFFEE PACKETS STORED ON THE FLOOR IN THE KITCHEN AND 3 CASES OF VARIOUS FOODS STORED ON THE FLOOR IN THE WALK-IN FREEZER.
- 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
|
03/17/2014 | Routine |
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned when contaminated Through out the day as necessary
- Corrections:
- Clean properly when contaminated.
- Comment:
- SOIL OBSERVED ON THE UPPER INTERIOR OF THE ICE BIN AT THE ICE MACHINE.
- 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
- 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:
- 1. OBSERVED CASES OF COFFEE STORED ON THE FLOOR IN THE KITCHEN 2. OBSERVED 2 BOXES OF FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER
- 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
|
09/24/2013 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- All PHFs are dated correctly. VIOLATION 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, Packaging, & Segre
- Comment:
- All raw eggs below ready to eat foods in reach in and walk-in coolers. VIOLATION 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: Warewashing Chem.San., Temp/pH
- Comment:
- Bar glass washer @ 100 ppm chlorine. 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
|
10/11/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- Potentially hazardous foods (PHFs) in reach in cooler are not marked with an expiration date: turkey slices (sliced in kitchen), cooked pasta dish, quartered tomatoes. PHFs in walk-in cooler are also not date marked: cooked baked potatoes, cooked gravy, meat sauce, opened turkey chubb. Mark with an expiration date of not more than 7 days from date of preparation/opening (day of prep/opening is day #1)., This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation and others are 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, Packaging, & Segre
- Comment:
- Raw eggs stored above vegetables in walk-in cooler. Raw eggs stored above muffins in reach-in cooler. Foods shall be stored according to final cooking temperature: ready-to eat foods must be stored above raw animal foods. Handout provided to PIC., This is a Priority (P) violation. WCHD will return within 10 days to ensure this violation and others are 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: Warewashing Chem.San., Temp/pH
- Comment:
- Bar glasswasher sanitizer level at approximately 10 ppm chlorine. Chlorine level should be from 50 to 100 ppm. Repair machine., DO NOT use glass washer until it is repaired. This is a Priority (P) violation. WCHD will return within 10 days to ensure this violation and others are 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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10/01/2012 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MKR CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- FOOD TESTED 41 F AND LOWER
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- MACHINE WAS REPAIRED AND EST STRIP TURNED BLACK PIC SAID THAT GFS WILL INSTALL A NEW MACHINE (WITH NO COST) TO REPLACE THE HOBART MACHINE
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
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03/29/2012 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL (CHLORINE SANITIZER(S) MAY DAMAGE STAINLESS STEEL,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MAXX COLD COOLER TESTED 45 F AND WALK IN COOLER WAS BEING CLEANED AND UNABLE TO TEST TODAY, PIC DIALED DOWN THE MAXX COLD TO 36 F ON DIGITAL SCALE ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dishmachine SANITIZATION
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- PIC IS AWARE THAT MACHINE IS NOT PROVIDING 160 F IN FINAL RINSE AND SERVICE TECH IS EN ROUTE AND HAS SET UP THREE COMPARTMENT SINK FOR IMMERSION IN 200 PPM QUAT FOR AT LEAST THIRTY SECONDS RISK CONTROL PLAN MUST BE FILLED OUT FOR FOLLOW-UP WITHIN TEN 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
- Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Lack of cold water
- Corrections:
- Provide cold water.
- Comment:
- PLEASE INCREASE FLOW OF COLD WATER TO HANDSINK CLOSEST TO REAR KITCHEN EXIT IN FRONT OF THE OVEN TO HELP AVOID SCALDING
- 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.
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03/21/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Breakfast cooler is no longer in use. Remove cooler. Until removed, put sign on cooler stating that it is out of use. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- Hot water sanitizing dishmachine has reached 160 F surface temp w/irreversible temp indicator. VIOLATION 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: Ready-to-Eat Food, Date Markin
- Comment:
- All PHF in all coolers datemarked. VIOLATION 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
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09/16/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- hotel restaurant reach-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Two (2) door reach-in "breakfast cooler" is not holding foods below 41 F: milk is at 49 F, ambient air temperature is 50 F. Repair/replace.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- high temperature sanitizing dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- Hot surface temperature sanitizing dish machine final rinse is not reaching 160 F surface temp/180 F water temp as measured by irreversible temperature indicator and a water proof thermometer. Waterproof thermometer reading is 138 F., This is a repeat critical violation. An office consultation will be scheduled., Booster heater to dishmachine was reset
- General violation description:
- 4-703.11 - irreversible thermometer has turned black
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- hotel restaurant reach-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Several items in reach-in cooler not date marked: three (3) soups, pan of quartered tomatoes., Items datemarked during inspection. VIOLATION 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
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Both hand wash and adjacent 2 compartment prep sink have dripping faucets. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- hotel restaurant
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Three (3) cartons of liquid eggs sitting in 2 compartment sink to thaw. Thawing must be done under running water or under refrigeration.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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08/16/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- dishmachine reaching 160 f surface temp/180 f water temp using irreversible registering heat tape. VIOLATION 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
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02/25/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Comment:
- HOT WATER DISHMACHINE IS STILL UNDER REPAIR. VIOLATION IS NOT CORRECTED. CONTINUE USING 3 COMPARTMENT SINK. WCHD WILL RETURN WITHIN 7 DAYS TO ENSURE VIOLATION IS 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: Warewashing Chem.San., Temp/pH
- Comment:
- Chlorine tested at approximately 50 ppm. 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
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02/16/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- high temperature sanitizing dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- HOT TEMPERATURE SANITIZING DISH MACHINE FINAL RINSE NOT REACHING 160 F SURFACE TEMP/180 F WATER TEMP AS MEASURED BY IRREVERSIBLE TEMPERATURE INDICATOR AND WATERPROOF THERMOMETER. WATERPROOF THERMOMETER READING AT 132.5 F. , UNTIL MACHINE PROPERLY SANITIZES, ALL DISHES MUST BE MANUALLY SANITIZED USING 3-COMPARTMENT SINK., ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- bar glasswasher
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHMACHINE SANITIZER LEVELS READING LESS THAN 10 PPM. REPAIR-CHLORINE SANITIZER LEVELS SHOULD READ BETWEEN 50 & 100 PPM., UNTIL MACHINE PROPERLY SANITIZES, ALL DISHES MUST BE MANUALLY SANITIZED USING 3-COMPARTMENT SINK.,
- 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 floors
- Locations:
- walk-in cooler(s) floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- LIQUID EGG ON FLOOR OF WALK-IN COOLER. CLEAN FLOOR REGULARLY.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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01/31/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- No gnats seen on premises. VIOLATION 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: Hot and cold holding
- Comment:
- Reach in next to cook line: 40 F beets, 39 F tomatoes. Reach-in breakfast-milk 41 F, muffin 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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08/26/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Clarion Hotel, 8600 Merriman, Romulus, MI 48174 »