- 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:
- OPEN PACKAGE OF LARGE STACK OF HAM OBSERVED WITHOUT DATE MARKINGS. ALL OPENED PACKAGES OF MEATS SHALL BE MARKED FOR USE WITHIN 7 DAYS. DATE MARK HAM IMMEDIATELY AND TRAIN STAFF ON REQUIREMENT., CORRECTED-ITEMS MARKED TODAY.
- 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:
- Provide.
- 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
- Locations:
- Cookline floor
- Problems:
- Not clean
- Corrections:
- 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.
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04/02/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED. THE DRAIN LINE FROM THE 3-COMPARTMENT SINK HAS BEEN SHORTENED TO PROVIDE AN AIR GAP OF APPROXIMATELY 2 INCHES.
- 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED. THE DISH MACHINE IS NOT BEING USED FOR WARE WASHING. THE 3-COMPARTMENT SINK OBSERVED PROPERLY SET UP FOR WARE WASHING USING QUAT SANITIZER. A REPLACEMENT DISH WASHER IS SCHEDULED TO BE INSTALLED ON 10/27/14.
- 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: Warewashing Equipment, Determi
- Comment:
- CORRECTED. QUAT TEST STRIPS PROVIDED TO MONITOR THE SANITIZER SOLUTION. CHLORINE (BLEACH) IS NOT USED AS SANITIZER.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
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10/17/2014 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- NOT CORRECTED. AN AIR GAP HAS NOT BEEN PROVIDED BETWEEN THE END OF THE DRAIN LINE FROM THE CENTER AND RIGHT COMPARTMENTS OF THE 3-COMPARTMENT SINK. THE SINK IS USED FOR FOOD PREP. SHORTEN THE DRAIN LINE FROM THE CENTER AND RIGHT COMPARTMENTS OF THE 3-COMPARTMNET SINK TO PROVIDE AN ADEQUATE AIR GAP (AT LEAST 1 INCH) ABOVE THE FLOOR DRAIN.
- 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: Manual and Mechanical Warewash
- Comment:
- NOT CORRECTED. THE DISH MACHINE IS NO LONGER BEING USED. EMPLOYEES STATE THAT THE 3-COMPARTMENT SINK IS USED TO WASH-RINSE-SANITIZE WARES. A NEW DISH MACHINE IS SCHEDULED TO BE INSTALLED BY SYSCO ON 10/3/14. A 2ND FOLLOW-UP INSPECTION WILL BE CONDUCTED TO CONFIRM THAT THE DISH MACHINE IS SANITIZING PROPERLY. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION.
- 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: Warewashing Equipment, Determi
- Comment:
- NOT CORRECTED. SANITIZER TEST STRIPS NOT USED TO MONITOR SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK WHEN WARE WASHING. A SECOND FOLLOW-UP INSPECTION WILL BE CONDUCTED TO ENSURE THAT THE TEST STRIPS ARE USED TO MONITOR THE SANITIZER CONCENTRATION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Critical: Where to Wash
- Comment:
- CORRECTED AT ROUTINE INSPECTION.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
09/30/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN LINE FROM THE 3-COMPARTMENT SINK OBSERVED EXTENDING DOWN INTO THE DRAIN BOWL BY 2-3 INCHES. THE SINK IS USED FOR FOOD PREP/WASHING PRODUCE. AN AIR GAP OF AT LEAST 1 INCH MUST BE PRESENT BETWEEN THE END OF A DRAIN LINE FROM FOOD EQUIPMENT AND THE FLOOD RIM OF A FLOOR DRAIN. SHORTEN AND SECURE THE DRAIN LINE FROM THE CENTER AND RIGHT BASINS OF THE 3-COMPARTMENT SINK TO PROVIDE AN ADEQUATE AIR GAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THERE IS SANITIZER IN THE JUG BUT IT IS NOT BEING DRAWN UP INTO THE DISPENSING HOSE. 50-100 PPM CHLORINE MUST BE PROVIDED TO SANITIZE WARES. SERVICE THE DISH MACHINE TO SANITIZE PROPERLY. USE THE 3-COMPARTMENT SINK TO WASH-RINSE-SANITIZE WARES UNTIL THE DISH MACHINE IS SANITIZING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE TEST STRIPS ARE PROVIDED BUT NOT USED TO MONITOR THE SANITIZER CONCENTRATION AT THE DISH MACHINE. THE SANITIZER CONCENTRATION SHALL BE MONITORED USING A TEST KIT. USE TEST STRIPS DAILY TO ENSURE WARES ARE PROPERLY SANITIZED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Critical: Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- EMPLOYEE WASHED HANDS AT THE 3-COMPARTMENT SINK. HANDS MUST BE WASHED AT DESIGNATED HAND WASH SINKS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE EMPLOYEE AND PERSON IN CHARGE. HANDS WILL BE WASHED AT THE HAND WASH SINK. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. ,
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LEAK OBSERVED AT THE DRAIN LINE FROM THE WASH COMPARTMENT OF THE 3-COMPARTMENT SINK. REPAIR LEAK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/03/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- CORRECTED. THE 3-COMPARTMENT SINK AT THE BAR IS PROPERLY SET-UP TO WASH-RINSE-SANITIZE WARES. BLEACH AT 100 PPM CL IS USED AS THE SANITIZER.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED. RAW MEATS ARE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. NO CROSS-CONTAMINATION OBSERVED.
- 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: Preventing Contamination from
- Comment:
- CORRECTED. COOK OBSERVED WEARING GLOVES AND USING UTENSILS WHEN HANDLING READY-TO-EAT FOODS. NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OBSERVED.
- 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
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03/17/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- NO SANITIZE STEP IS PERFORMED FOR GLASSES WASHED AT THE BAR 3-COMPARTMENT SINK. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING. SANITIZE GLASSES IN THE THIRD COMPARTMENT OF THE BAR 3-COMPARTMENT SINK AS REQUIRED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Did not use nail brush
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- EMPLOYEE DID NOT DRY HANDS AFTER WASHING BEFORE PUTTING ON GLOVES. EMPLOYEES MUST DRY HANDS WITH PAPER TOWEL OR OTHER APPROVED METHOD SUCH AS HOT AIR DRIER, AIR KNIFE, OR REVOLVING TOWEL. CORRECTED AT TIME OF INSPECTION. EMPLOYEE INSTRUCTED TO DRY HANDS WITH PAPER TOWEL AFTER WASHING.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO PAPER TOWELS PROVIDED AT THE HAND WASH SINK IN THE KITCHEN. CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- 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:
- IN THE PREP COOLER OBSERVED RAW SHRIMP STORED ABOVE TUNA SALAD. IN THE 2-DOOR REACH-IN COOLER OBSERVED 4 CASES OF RAW HAMBURGER PATTIES STORED ABOVE READY-TO-EAT FOODS SUCH AS LETTUCE, HUMMUS, PICKLES. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE COOLERS TO PREVENT CROSS-CONTAMINATION. 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: 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 PREPARING SALAD WITH BARE HAND. READY-TO-EAT FOODS MAY NOT BE HANDLED WITH BARE HANDS. USE GLOVES, TONGS, OR OTHER UTENSILS WHEN HANDLING READY-TO-EAT FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- EMPLOYEE WASHED HANDS AT THE 3-COMPARTMENT SINK. CORRECTED AT TIME OF INSPECTION. EMPLOYEE INSTRUCTED TO WASH HANDS AT THE HAND WASH SINK.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Floors, Walls, and Ceilings
- Items:
- Wall(s) wall covering(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- WALL COVERING NEAR THE PREP COOLER HAS BEEN REPLACED WITH A NATURAL STONE THAT IS POROUS AND IS NOT SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- TONGS STORED WITH HANDLE IN THE RAW CHICKEN AT THE GRILL, SCOOP STORED WITH HANDLE IN THE ICE AT THE BAR ICE BIN, BOWL WITH NO HANDLE USED FOR SCOOP AND STORED IN THE COOKED RICE IN THE REACH-IN COOLER.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- COOLER THERMOMETERS IN THE PREP COOLER AND 1-DOOR BAR COOLER ARE NOT PROVIDED OR ARE NOT READILY ACCESSIBLE. NO COOLER THERMOMETER PROVIDED IN THE BREAKFAST COOLER LOCATED ON THE SECOND FLOOR.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTH STORED ON CUTTING BOARD AT PREP COOLER. NO SANITIZER BUCKET PROVIDED TO STORE WET WIPING CLOTHS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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02/27/2014 | Routine |
- 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 After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED FOOD ITEMS LABELED WITH DISCARD DATES THAT EXCEED 7 DAYS BEYOND THE PREP DATE. FOODS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF OPENING/PREPARATION/THAWING. WHEN DATE MARKING FOODS, THE PREP DAY IS DAY 1 AND THE DISCARD DATE IS CALCULATED BY ADDING 6 DAYS TO THE PREP DATE. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH EMPLOYEES. DATE MARKING GUIDANCE DOCUMENT PROVIDED. DATE MARKINGS ADJUSTED TO ENSURE THAT FOODS ARE NOT HELD FOR MORE THAN 7 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- 1. THE LID OF THE CHEST FREEZER IS BENT, RUSTED, AND MISSING THE INSULATION 2. THE 2-DOOR TRUE UPRIGHT FREEZER IS NOT FUNCTIONING 3. THE OVEN IS NOT WORKING FOOD EQUIPMENT MUST BE KEPT IN GOOD WORKING CONDITION. REPAIR.
- 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 at work levels
- Comment:
- THE CEILING LIGHTS IN THE GRILL AREA ARE NOT WORKING. A LAMP IS BEING USED. PROVIDE ADEQUATE LIGHTING.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- NO LIGHT SHIELDS PROVIDED FOR THE 2 LIGHT FIXTURES IN THE BACK ROOM.
- 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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08/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Comfort Inn Metro Airport/Marcoz Grille, 31800 Wick Road, Romulus, MI 48174 »