Cloverlanes Bowl, 28900 Schoolcraft, Livonia, MI 48150 - inspection findings and violations

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Business Info

Restaurant name: CLOVERLANES BOWL
Address: 28900 Schoolcraft, Livonia, MI 48150
Permit #: 067673
Non-smoking facility: No
Last inspection: 01/08/2015
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Inspection findings

Inspection date

Type
  • Critical: Backflow Prevention
    Comment:
    Corrected: There is now a proper air gap of approximately 3 inches at the 3 compartment sink. Risk Control Plan has been approved by the Inspector.
    General violation description:
    5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
  • Critical: Controlling Pests
    Comment:
    Corrected: Harborage conditions have been eliminated by deep cleaning the bar and area near the ice machine where empty beer bottles and liquor bottles are stored. PIC spoke with staff on how to properly clean. Risk Control Plan has been approved by the Inspector.
    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
    Comment:
    Corrected: The glass washer at the bar was repaired. Observed between 50 - 100 ppm of chlorine sanitizing solution. Risk Control Plan has been approved by the Inspector.
    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: Using a Handwashing Sink
    Comment:
    Corrected: Observed employee washing their hands at the designated hand washing sink. PIC had a meeting with staff and retrained staff that hand washing sinks are only to be used for hand washing. Risk Control Plan has been approved by the Inspector.
    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)
 01/08/2015Follow-up
  • Critical: Backflow Prevention
    Comment:
    Not Corrected: A insufficient air gap still exists between the PVC pipe and the drain bowl. The air gap between the PVC pipe and drain bowl must be at least 1.5 times the width of the PVC pipe. A RISK CONTROL PLAN has been provided and must be filled out and approved by Inspector at the 2nd FOLLOW-UP INSPECTION in about 10 days. Failure to comply can result in an OFFICE CONSULTATION and/or associated FEES. ,
    General violation description:
    5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
  • Critical: Controlling Pests
    Comment:
    Not Corrected: Harborage conditions still exist is the bar area and the dry storage area near the ice machine. Observed fruit flies in the back behind the bar area and at the bar. Develop and impelent a pest control plan to eliminate fruit flies and harborage conditions. A RISK CONTROL PLAN has been provided and must be filled out and approved by Inspector at the 2nd FOLLOW-UP INSPECTION in about 10 days. Failure to comply can result in an OFFICE CONSULTATION and/or associated FEES. ,
    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: Equipment Food-Contact Surface
    Comment:
    Corrected: The two beverage dispensing nozzles and holders at the bar have been washed-rinsed-sanitized. No evidence of mold or mildew was observed. A routine cleaning schedule has been developed for the beverage dispensing nozzles and holders.
    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: Manual and Mechanical Warewash
    Comment:
    Not Corrected: The glass washer did not produce a sanitizing solution of at least 50 to 100 ppm chlorine at the bar. Set up 3 compartment sink to wash dishes and glasses at the bar. A RISK CONTROL PLAN has been provided and must be filled out and approved by Inspector at the 2nd FOLLOW-UP INSPECTION in about 10 days. Failure to comply can result in an OFFICE CONSULTATION and/or associated FEES. ,
    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: Using a Handwashing Sink
    Comment:
    Not Corrected: Hand washing sinks must be used for hand washing ONLY. Observed employee pour a cloudy liquid in the hand washing sink. A RISK CONTROL PLAN has been provided and must be filled out and approved by Inspector at the 2nd FOLLOW-UP INSPECTION in about 10 days. Failure to comply can result in an OFFICE CONSULTATION and/or associated FEES. ,
    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)
 12/22/2014Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on
    Corrections:
    Provide adequate air gap.
    Comment:
    A direct connection may not exist between the sewage system and a drain origination from equipment in which food, portable equipment, or utensils are placed. Observed a direct connection with a PVC pipe coming from the 3 compartment sink at the snack bar. A direct connection between the PVC pipes and drain bowl can not exist. 1.5 times the width of the PVC pipes. , ,
    General violation description:
    5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
  • Critical: Controlling Pests
    Items:
    Harborage conditions litter/garbage
    Problems:
    Not eliminated
    Corrections:
    Eliminate harborage conditions.
    Comment:
    The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled by eliminating harborage conditions. Observed fruit flies in the bar area and by the ice machine. Observed empty bottles of beer and liquor that was stored near the ice machine. The bottles of beer. Remove empty bottles of beer and liquor from the facility. This is creating a harborage condition and promoting the growth of pests. Talk with your chemical provider about routine pest control options to eliminate 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
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    Equipment food contact shall be cleaned in equipment such as beverage dispensing nozzles and holders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed both beverage dispensing nozzles and holders behind the bar that had an accumulation of an orange mildew/mold/soil residue. Wash-rinse-sanitize the beverage dispensing nozzles and holders and keep them free of soiled conditions, mold, or mildew. Develop regular cleaning practices of washing-rinsing-sanitizing the beverage dispensing nozzles and holders. ,
    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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    A chemical sanitizer used in a chorine sanitizing solution shall be between 50 and 100 ppm (parts per million). Observed ware washing machine with a chlorine sanitizing solution of 0 ppm. When using a chlorine sanitizing solution maintain 50 ppm to 100 ppm. Use 3 compartment sink to sanitize wares until the ware washer is repaired. , ,
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing sink next in the snack bar area with a cloth towel being stored in it. Hand washing sinks shall only be used for washing hands. Do not store anything in hand washing sinks. , ,
    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)
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    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. Observed ventilation filters above the grill and fryer area of the snack bar that had an accumulation of soiled debris. Develop a regular cleaning schedule for the ventilation 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.
  • Intensity
    Items:
    Lighting intensity
    Problems:
    Less than 50 foot candles
    Corrections:
    Provide as required
    Comment:
    The Light intensity shall be at least 540 lux at a surface where a food employee is working with food. Observed burnt out light bulbs inside the hood of the grill and fryer station at the snack bar. Replace light bulbs.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed freezer in the storage room across from the snack that had shelves that were soiled with food debris. Develop a cleaning schedule to keep the freezer clear of soiled food debris.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Physical facilities shall be maintained in good repair. Observed missing floor tiles near the ice machine. Observed missing floor tiles behind the bar. Observed a 2 inch hole on the floor near the pizza oven in the kitchen. Observed two burnt out light bulbs in the hood of the grill and fry area. Replace missing floor tiles near the inch machine and behind the bar. Repair 2 inch hole next to the ice machine. Replace burnt out light bulbs.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    A plumbing system shall be maintained in good repair. Observed 3 compartment sink at the snack bar that did not have any drain plugs. Provide drain plugs for each compartment of the 3 compartment sink.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • 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:
    Potentially hazardous food shall be thawed completely submerged with a water temperature of 70 F or below and with sufficient water velocity to agitate and float off loose particles and overflow. Observed frozen chicken wings being thawed at room temperature in the 3 compartment sink. Observed frozen chicken wings being thawed in standing water. Thaw raw chicken wings completely submerged in water that is 70 F or below and under running water.
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 12/09/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO PAPER TOWEL AT SNACK BAR HANDWASH SINK. PROVIDE. CORRECTED BY PROVIDING PAPER TOWEL.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Surface Characteristics
    Items:
    Floor material(s)
    Problems:
    Not durable
    Corrections:
    Repair/replace to be durable under normal use.
    Comment:
    TILES MISSING ONL FLOOR IN BACK AREA OF BAR. REPLACE.
    General violation description:
    6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    3-COMPARTMENT SINK DOES NOT HAVE PROPER SINK WELL STOPPERS. PROVIDE STOPPERS/PLUGS. CORRECT IMMEDIATELY.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 06/30/2014Routine
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED SLEEVE INSIDE ICE MACHINE FULLY SECURED. EQUIPMENT SHALL BE IN GOOD REPAIR. REPAIR ICE MACHINE AND SECURE SLEEVE IMMEDIATELY. WILL VERIFY CORRECTION AT NEXT INSPECTION.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED SLEEVE INSIDE ICE MACHINE FULLY SECURED. EQUIPMENT SHALL BE IN GOOD REPAIR. REPAIR ICE MACHINE AND SECURE SLEEVE IMMEDIATELY. WILL VERIFY CORRECTION AT NEXT INSPECTION.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Intensity
    Items:
    Lighting intensity
    Comment:
    OBSERVED NO LIGHTING UNDERNEATH HOOD AT THE GRILL AREA INSIDE SNACK BAR. LIGHTING MUST BE PROVIDED TO ILLUMINATE COOKING AREA. PROVIDE LIGHTING AS SOON AS POSSIBLE. WILL VERIFY CORRECTION AT NEXT INSPECTION.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Intensity
    Items:
    Lighting intensity
    Comment:
    OBSERVED NO LIGHTING UNDERNEATH HOOD AT THE GRILL AREA INSIDE SNACK BAR. LIGHTING MUST BE PROVIDED TO ILLUMINATE COOKING AREA. PROVIDE LIGHTING AS SOON AS POSSIBLE. WILL VERIFY CORRECTION AT NEXT INSPECTION.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
 12/18/2013Routine
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHTS IN BACK ROOM OF SNACK BAR OVER 3-COMPARTMENT SINK DO NOT HAVE SHIELDING. PROVIDE SHIELD OR SLEEVES WITH END CAPS OVER THESE LIGHTS.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHTS IN BACK ROOM OF SNACK BAR OVER 3-COMPARTMENT SINK DO NOT HAVE SHIELDING. PROVIDE SHIELD OR SLEEVES WITH END CAPS OVER THESE LIGHTS.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    BAR AREA FLOOR AND BACK ROOM FLOOR HAVE MISSING TILES. REPAIR/REPLACE TO BE SMOOTH AND EASILY CLEANABLE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    BAR AREA FLOOR AND BACK ROOM FLOOR HAVE MISSING TILES. REPAIR/REPLACE TO BE SMOOTH AND EASILY CLEANABLE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 06/25/2013Routine
  • Critical: Manual and Mechanical Warewash
    Comment:
    , CORRECTION MADE: Observed glass washer dispensing 100 ppm chlorine sanitizer solution.
    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: System Maintained in Good Repa
    Comment:
    CORRECTION MADE: Observed repaired the hot water faucet to the 3-compartment sink.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Warewashing Equipment, Determi
    Comment:
    CORRECTION MADE: Observed chemical chlorine test strips available and in use by the employee present to monitor and maintain the adequate sanitizer for the glass wash machine, for the third compartment sanitize sink and or for the wiping cloth wet storage.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Good Repair and Proper Adjustm
    Comment:
    CORRECTION MADE: Observed the leak repaired the soap dispenser to the glass wash machine.
    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.
 01/10/2013Follow-up
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    bar(s) glasswasher
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed glass washer dispensing zero sanitizer
    General violation description:
    4-501.114 - repair machine to dispense a minimum chlorine sanitizer solution: 25 ppm @ 120*F, or 50 ppm @ 75*F, or 100 ppm @ 55*F., ,
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system water line(s) hot
    Locations:
    back kitchen area 3-compartment sink faucet
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed hot water continuously flowing from the 3-compartment sink faucet. Repair the water valve or replace the water faucet to shut off the hot water from continuously flowing.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Warewashing Equipment, Determi
    Items:
    Sanitizer test kit
    Locations:
    bar(s) glasswasher
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Observed no chemical test strips available for use by the employee(s) to monitor and maintain minimum chlorine sanitizer strength for the glass wash machine, for the third compartment sanitize sink and or for the wiping cloth wet storage. Provide and use chemical test strips to assure a minimum chlorine sanitizer solution is present to destroy organisms of public health concern or for wiping cloth wet storage to limit organisms of public health concern.,
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    Bar Glassmachine soap
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed soap dispenser leaking onto the floor and not getting the cleanser into the glass wash machine
    General violation description:
    4-501.11 - repair soap dispenser mechanism.,
12/17/2012Routine
No violation noted during this evaluation. 06/14/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    inside ice machine upper shield
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed mold accumulation on the interior deflector panel
    General violation description:
    4-601.11 - clean with sanitizer. Correction Made: Observed interior deflector panel clean to sight and touch with sanitizer.
  • Thawing
    Items:
    Frozen food(s) for thawing
    Locations:
    back kitchen area 3-compartment sink
    Problems:
    Stored in water That is standing
    Corrections:
    Use cool, running water with enough flow to remove particles.
    Comment:
    Observed chicken wings thawing in standing cold water
    General violation description:
    3-501.13 - float way particles with cool rrunning water (<70 F) total accumulated time above 41 F for thawed portions, not exceed 4 hours.
 12/20/2011Routine Inspection
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Locations:
    pop machine(s) ice machine upper shield
    Problems:
    Not cleaned per manufacturers instructions
    Corrections:
    Clean according to manufacturer specifications
    Comment:
    OBSERVED THROUGH ORAL INTERVIEW AND MILD MOLD RESIDUE
    General violation description:
    4-602.11 - ONCE A WEEK THE SODA POP NOZZLES AND INTERIOR ICE MACHINE DEFLECTOR PANEL ARE CLEANED
  • Critical: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Locations:
    Employee(s) food prep area
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
    General violation description:
    2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
  • Duties of Person in Charge
    Items:
    Person-in-charge
    Locations:
    Employee(s) food prep area
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE MINIMUM INTERNAL COOKING TEMPERATURES FOR WHOLE MUSCLE MEAT, FOR GROUND BEEF, FOR POULTRY
    General violation description:
    2-103.11 - PROVIDE ADDITIONAL TRAINING. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
  • Food Temperature Measuring Dev
    Items:
    Thermometer(s) bi-metallic stemmed
    Locations:
    Employee(s) food prep area
    Problems:
    Not accurate To the intended range of use
    Corrections:
    Provide thermometer scaled in intended range of use.
    Comment:
    Observed a deep fryer dial thermometer ranging 100*F - 500*F. Provide a stab type food thermometer accurate to within 2*F increments, with a minimum range from 0*F to 220*F, to read 32*F in an ice & water solution.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
 06/30/2011Routine Inspection
No violation noted during this evaluation. 11/29/2010Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    CORRECTED. PERSON IN CHARGE LABELED BAGS OF HAM, TURKEY AND HOT DOGS WITH USE BY DATE NOT EXCEEDING 6 DAYS AFTER OPENING. , FACILITY HAD OPENED TURKEY AND HAM DELI MEAT AND HOT DOGS WITHOUT DATE MARKING. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER 24 HOURS MUST BE LABELED WITH USE BY DATE. THESE ITEMS MUST BE LABELED WITH DATE MARK AFTER OPENING.
    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
 07/20/2010Routine Inspection

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