- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection sanitizer test kit for chlorine and quat sanitizer provided. Corrected.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
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02/17/2015 | Follow-up |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed at time of inspection meat loaf in prep cooler and ribs in reach in without date mark. All ready to eat potentially hazardous food shall be provided with a date mark. Corrected at time of inspection date provided. 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection Quat sanitizer test stirps for three compartment sink have been compromised and do not work. Correct by providing new Quat sanitizer test strips. Also person in charge stated they use bleach for a sanitizer at bar for three compartment sink. Provide Chorine sanitizer test strips for bar. Correct immediately a follow up will in about 10 days. If a copy of a receipt or a picture of test strips in the facility is sent to David Pearson at the Wayne County Health Department then a follow up will not have to occur.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection no hand wash sign in men's or women's restroom. Correct by providing as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Rinsing Equipment and Utensils
- Comment:
- Observed at time of inspection employee stated that utensils were rinsed after they were sanitized. Utensils must be allowed to air dry to allow sanitizer enough contact time to full sanitize. Corrected at time of inspection employees were told not to rinse utensils after sanitizing. Corrected.
- General violation description:
- 4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
|
01/30/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWELS ADDED TO HANDSINK AREA PAPER TOWEL DISPENSER. CORRECTED TODAY.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
07/25/2014 | Routine |
| No violation noted during this evaluation. | 01/29/2014 | Routine Inspection |
| No violation noted during this evaluation. | 07/18/2013 | Routine Inspection |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER WAS AVAILABLE AT THE KITCHEN HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
01/29/2013 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SWISS CHEESE AT 50F IN THE TOP OF THE PREP COOLER ABOVE THE COLD WELL. THE OPERATOR STATED THAT THE CHEESE WAS RECENTLY PUT INTO THE COOLER. CORRECTED BY STORING IN COOLER BOTTOM AT 41F.
- 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)
|
07/18/2012 | Routine Inspection |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- Kitchen/ Food Prep Area prep cooler
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- RIBS ARE AT 51F AFTER COOLING OVERNIGHT. DISPOSE OF THE RIBS, AND COOL RAPIDLY AS STATED ABOVE, USING METHODS STATED IN 3-501.15., CORRECTED BY DISPOSING OF THE RIBS, AND WILL COOL IN SINGLE PANS IN THE WALK IN FREEZER BEFORE PUTTING INTO THE PREP COOLER.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- Kitchen/ Food Prep Area prep cooler
- Problems:
- Improperly Nested on top each other
- Corrections:
- Do not nest pans.
- Comment:
- SEE 3-501.14
- General violation description:
- 3-501.15 - RIBS WITH PANS STACKED ON ONE ANOTHER IN THE PREP COOLER BOTTOM. COOL IN THE WALK IN COOLER IN THIN PORTIONS, NOT NESTED.
|
01/19/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SWISS CHEESE, WHIPPED CREAM, CREAM AT 84F IN THE REFRIGERATOR IN ROOM BEHIND BAR AREA. CORRECTED BY DISCARDING THE FOOD AND DISCONTINUING USE OF THE BROKEN COOLER.
- 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)
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- beer cooler(s) bar cooler
- Problems:
- Stored in soiled, wet conditions
- Corrections:
- Store in protected manner.
- Comment:
- BOTTLED BEVERAGES STORED IN EXCESSIVE CONDENSATE FROST AND ICE IN THE BAR COOLERS. CLEAN THE BOTTLES AND STORE IN A CLEAN MANNER.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- beer cooler(s) bar cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- BAR COOLERS HAVE EXCESSIVE ICE AND FROST, CONTAMINATING THE BOTTLED BEVERAGES. REPAIR, REPLACE, OR ADJUST TO DIRECT THE CONDENSATE OUT OF THE BEVERAGE COMPARTMENTS OF THE COOLERS. DEFROST THE COOLERS, AND MAINTAIN CLEAN.
- 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.
|
07/13/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL FOODS WERE PROPERLY DATEMARKED
- 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
|
02/07/2011 | Follow-up |
| No violation noted during this evaluation. | 02/03/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- PROVIDE DISCARD DATE ON SLICED HAM....ADD 6 DAYS TO THE DATE SLICED HAM OR PACKAGE OPENED OR PULLED FROM FREEZER.....PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 HRS IN COOLER.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- PROVIDE DISCARD DATE ON SLICED HAM....ADD 6 DAYS TO THE DATE SLICED HAM OR PACKAGE OPENED OR PULLED FROM FREEZER.....PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 HRS IN COOLER.,
- 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
|
01/13/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ,
- 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
|
12/16/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW MEAT SEPARATE FROM OTHER FOODS ,,,,RAW BEEF OBSERVED STORED NEXT TO LETTUCE ON BOTTOM SHELF IN REACH IN COOLER . STORE LETTUCE AND OTHER NON RAW ANIMAL FOODS ON SHELF ABOVE RAW MEAT STORAGE
- 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
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06/23/2010 | Routine Inspection |
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