- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER IS PROVIDED FOR ESTABLISHMENT. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: System Maintained in Good Repa
- Comment:
- TUBING AND COUPLING ARE ABOVE FLOOR DRAIN AT POP MACHINE. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/19/2015 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- OBSERVED NO FOOD THERMOMETER INSIDE RESTAURANT A FOOD THERMOMETER MUST BE PROVIDED TO ATTAIN AND MAINTAIN FOOD TEMPERATURES. PROVIDE. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND WASH SINK INSIDE DISH WASHING AREA. DRYING PROVISIONS SUCH AS, DISPOSABLE PAPER TOWELS SHALL BE AVAILABLE TO DRY HANDS AFTER WASHING. PIC PROVIDED PAPER TOWELS DURING INSPECTION. A RISK CONTROL PLAN HAS BEEN PROVIDED FOR REPEAT VIOLATION. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED DISH WASHING MACHINE NOT PROPERLY SANITIZING DISHWARE. CHLORINE SANITIZING SOLUTION WAS 10 PPM DURING FIRST WASHING CYCLE. CHLORINE SANITIZING SOLUTION SHALL BE BETWEEN 50-100 PPM. PIC RAN DISH WARE THROUGH A SECOND CYCLE AND SANITIZING SOLUTION WAS 50 PPM. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON-IN-CHARGE(PIC) WAS NOT FAMILIAR WITH THE BIG 5 FOOD BORNE ILLNESSES. THE BIG 5 FOOD BORNE ILLNESSES INCLUDE HEPATITIS A VIRUS, ECOLI, SHIGELLA, SALMONELLA, AND NOROVIRUS. INSPECTOR EDUCATED PIC ON BIG 5 FOOD BORNE ILLNESSES AND THE REPORTABLE SYMPTOMS ASSOCIATED WITH THEM. EDUCATIONAL MATERIALS WERE PROVIDED TO PIC. CORRECTED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED TUBING AND COUPLING INSIDE FLOOR DRAIN UNDERNEATH POP MACHINE. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. RAISE TUBING AND COUPLING ABOVE FLOOR DRAIN IMMEDIATELY. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- OBSERVED POTS AND PANS ON TOP OF HAND WASH SINK INSIDE DISH WASHING AREA. HAND WASH SINKS SHALL BE EASILY ACCESSIBLE AT ALL TIMES. PIC REMOVED POTS AND PANS DURING INSPECTION. CORRECTED.
- 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED BOWL STORED ON DRY STORAGE SHELVING USED TO SCOOP SPICES. UTENSILS THAT ARE STORED IN A CLEAN SANITIZED SURFACE MAY BE USED TO DISPENSE FOOD. USE CLEAN, SANITIZED SCOOPS TO DISPENSE SPICES AND STORE THEM IN A CLEAN AND PROTECTED LOCATION. CORRECTION WILL BE VERIFIED AT NEXT INSPECTION.
- 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
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED OLD KITCHEN EQUIPMENT STORED IN MAINTENANCE ROOM. FACILITY SHALL BE CLEARED OF UNNECESSARY EQUIPMENT AND CLUTTER. REMOVE EQUIPMENT. VERIFY CORRECTION AT NEXT INSPECTION.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Utensil Storage
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED GREASE BUILD UP ON LIGHT COVERS IN GRILL AREA. NON-FOOD CONTACT SURFACES SHALL BE CLEANED AT A FREQUENCY TO AVOID SOIL ACCUMULATION. CLEAN LIGHT COVERS. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/11/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: RUST HAS BEEN CLEANED FROM INTERIOR OF ICE BIN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: GRAPE LEAVES ARE BEING HELD IN THE WALK-IN COOLER BELOW 41F AND PUT ON THE COOK LINE AS NEEDED. MEAT AND VEGETARIAN GRAPE LEAVES MEASURED AT 43F EACH AT COOK LINE.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED: AT TIME OF INSPECTION, MARINATED MEATS HELD LONGER THAN 24 HOURS WERE USED UP AND MANAGER STATED THAT THEY WOULD BE PREPARED AGAIN TODAY. DATE-MARKING STICKERS ARE NOW AVAILABLE FOR THESE MEATS AND MANAGER STATED THAT THEY WILL BE USED.
- 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
|
09/30/2014 | Follow-up |
- Critical: Characteristics
- Comment:
- CORRECTED: KETCHUP WAS BEING STORED IN AN OPENED #10 CAN, BUT PIC MOVED KETCHUP INTO A STAINLESS STEEL FOOD PAN AT TIME OF FOLLOW-UP.
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Equipment, Food-Contact Surfac
- Comment:
- UNCORRECTED: RUST IS STILL PRESENT IN ICE MACHINE IN AREAS WHERE IT CAN DRIP ONTO ICE.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED: DISH MACHINE IS DISPENSING CHLORINE AT ABOUT 50PPM.
- 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: Potentially Hazardous Food (Ti
- Comment:
- UNCORRECTED: STUFFED GRAPE LEAVES ON COOK LINE WERE MEASURED AT 48F AND 57F.,
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- UNCORRECTED: NO DATE-MARKING SYSTEM IS IN PLACE FOR POTENTIALLY HAZARDOUS FOODS KEPT MORE THAN 24 HOURS. PIC STATED THAT MARINATED MEATS ARE KEPT 5 DAYS BUT THERE WERE NO DATE-MARKS ON MEAT CONTAINERS.,
- 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
- Comment:
- CHLORINE TEST STRIPS ARE PROVIDED.
- 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)
|
09/09/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Single-service/use articles
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- MATERIALS USED TO MAKE SINGLE-USE ARTICLES SHALL BE SAFE. OBSERVED CREAM OF MUSHROOM SOUP IN COOK LINE PREP COOLER TO BE STORED IN OPENED MUSHROOM SOUP CAN, WITH METAL LID PARTIALLY SUBMERGED IN SOUP. OBSERVED #10 CANS OF TOMATO PASTE AND OTHER FOODS IN WALK-IN COOLER STORED IN OPENED #10 CANS. STORE FOODS IN APPROVED FOOD STORAGE CONTAINERS TO PREVENT CONTAMINATION FROM METAL AND METAL FRAGMENTS.,
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED RUSTY AREAS INSIDE ICE MACHINE WHERE CONDENSATION GATHERS AND CAN FALL ONTO ICE. OBSERVED A LARGE AMOUNT OF SOIL ON CAN OPENER BLADE. CLEAN FOOD-CONTACT SURFACES SO THAT THEY DO NOT CONTAMINATE FOOD., ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH INDIVIDUAL, DISPOSABLE TOWELS. NO PAPER TOWELS ARE AVAILABLE AT DISPENSER AT DISH AREA HAND SINK. CORRECTED AT INSPECTION BY PROVIDING PAPER TOWELS. PROVIDE PAPER TOWELS TO ENSURE PROPER HAND WASHING BY EMPLOYEES.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A CHLORINE SOLUTION FOR SANITIZING SHALL HAVE A CONCENTRATION OF 50-100PPM. DISH MACHINE IS DISPENSING CHLORINE AT ABOUT 10PPM. MANAGER STATED THAT HE WOULD ARRANGE A REPAIR. SANITIZE DISHES AND UTENSILS IN A 50-100PPM CHLORINE SOLUTION TO MAKE SURE THEY ARE PROPERLY SANITIZED. USE 3-COMPARTMENT SINK TO SANITIZE DISHES UNTIL REPAIR IS MADE.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOODS (PHF) SHALL BE MAINTAINED AT 41F OR BELOW. STUFFED GRAPE LEAVES ON COOK LINE WERE MEASURED BETWEEN 46F-54F. MANAGER STATED THAT THEY HAD BEEN PREPARED ON 8/17/14 IN THE EVENING. KEEP PREP COOLER LID CLOSED OR TURN DOWN COOLER TEMPERATURE TO KEEP PHF ITEMS BELOW 41F TO PREVENT BACTERIAL GROWTH., ,
- 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: 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:
- POTENTIALLY HAZARDOUS FOOD (PHF) PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS SHALL BE MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED OR DISCARDED, FOR A MAXIMUM OF 7 DAYS. NO DATE-MARKING SYSTEM IS IN PLACE FOR PHF ITEMS LIKE BINS OF MARINATED MEATS AND STUFFED GRAPE LEAVES, WHICH MANAGER STATED WERE HELD LONGER THAN 24 HOURS. DATE-MARK ALL PHF FOODS PREPARED AND HELD MORE THAN 24 HOURS TO HELP PREVENT BACTERIAL GROWTH. FOR EXAMPLE (8/18/14-8/24/14). DAY FOOD IS PREPARED IS DAY 1. , ,
- 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 chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF SANITIZING SOLUTIONS SHALL BE PROVIDED. NO TEST STRIPS FOR CHLORINE ARE AVAILABLE. PROVIDE TEST STRIPS TO ENSURE PROPER LEVELS OF SANITIZER.,
- 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 Ceiling
- Locations:
- Grill line food warmer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. 1) OBSERVED FLOORS DIRTY THROUGHOUT FACILITY, ESPECIALLY IN CORNERS AND BEHIND EQUIPMENT. 2) WALL BY KITCHEN HAND SINK HAS AN ACCUMULATION OF DRIED FOOD SPATTER. 3) HAND SINK IN DISH AREA HAS AN ACCUMULATION OF SOIL. CLEAN FACILITIES AS OFTEN AS NEEDED TO 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.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- RECEPTACLES FOR REFUSE SHALL BE KEPT COVERED WITH TIGHT-FITTING LIDS IF KEPT OUTSIDE. DUMPSTER LIDS ARE OPEN. KEEP CLOSED TO DISCOURAGE PESTS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Frequency
- Items:
- Pick up frequency for refuse
- Problems:
- Inadequate Attracts rodents/insects
- Corrections:
- Increase pick-up frequency.
- Comment:
- REFUSE SHALL BE REMOVED FROM THE PREMISES AT A FREQUENCY THAT WILL MINIMIZE CONDITIONS THAT ATTRACT PESTS AND RODENTS. DUMPSTER IS OVERFLOWING WITH BAGS OF GARBAGE, AND LARGE NUMBERS OF FLIES ARE PRESENT AROUND DUMPSTER. REMOVE GARBAGE MORE OFTEN TO ELIMINATE OVERFLOW AND ATTRACTION OF FLIES.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- FOOD UTENSILS SHALL BE STORED WITH THEIR HANDLES ABOVE THE TOP OF THE FOOD. OBSERVED STYROFOAM CUPS BEING USED AS SCOOPS IN HERB CONTAINER IN DRY STORAGE ROOM. CUPS WERE RESTING DIRECTLY ON HERBS. PROVIDE SCOOP WITH A HANDLE AND STORE WITH HANDLE ABOVE THE TOP OF THE FOOD TO PREVENT CONTAMINATION OF FOOD BY HANDS.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT BULBS SHALL BE SHIELDED OR SHATTER-RESISTANT IN AREAS WHERE THERE IS CLEAN EQUIPMENT. LIGHT BULBS AT DISH AREA CEILING ARE NOT SHIELDED. COVER BULBS TO PREVENT BROKEN GLASS FROM FALLING ONTO CLEAN DISHES.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Utensil Storage
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NONFOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO AVOID ACCUMULATION OF SOIL. OBSERVED: 1) GRIME BUILD-UP ON OUTSIDE OF ICE MACHINE. 2) DIRTY SHELVES ABOVE 3-COMPARTMENT SINK. 3) LARGE BUILD-UP OF FOOD DEBRIS ON STOVE TOP BURNERS. 4) EXTREMELY DIRTY SHELVES IN WALK-IN COOLER. CLEAN AS OFTEN AS NEEDED TO KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/18/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue placing or storing ANYTHING within the bowl area of the Dish Washing Area hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , The Person in Charge removed the 5 gallon bucket from within the dish washing area hand wash sink at the time of todays Routine Inspection. Keep up with this important Food Safety & Hygiene practice to comply.
- 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, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Grill line food warmer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the overhead surfaces of the Food Warmer Unit located at the Front Service Area. Do not let old food residuals & greases accumulate on these overhead surfaces without frequent washings. Simply hand wipe and wash these overhead surfaces often.
- 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
- Locations:
- walk in freezer(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various food products a minimum 6" off the floor of the walk in freezer. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Utensil Storage
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner and free of old accumulations the interior surfaces of the utensil storage drawer. This practice will help ensure clean utensils at the moment that they are required.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
|
01/21/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep MUCH cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Dry storage area floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the kitchen floor areas as well as the dry storage room paying special attention to the floor areas under and adjacent to various pieces of fixed equipment & racks. Simply sweep and mop all floors often.
- 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.
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- Ice machine(s) Compressor / Condenser cover
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- Comment:
- Re-install and/or provide a cover to the ice machine compressor so that the mechanical workings of this cooler are contained and not exposed directly to the kitchen area(s). This cover will help contain dusts and inner air flows to the unit and not into the kitchen.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Equipment, Food-Contact Surfac
- Items:
- Cooking equipment stove
- Locations:
- Grill line stove
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep MUCH cleaner the exterior surfaces of the all stoves tops located within the grill area. Simply wipe off and wash the exterior surfaces of these stoves as often as necessary to maintain in a clean condition.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue practice of using a simple bowl as a bulk spice scoop. Begin practice of using a food grade scoop with handle always keeping the handle properly extended OUT of the various food products & spices being dispensed.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- Dry storage area Overhead
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace the missing overhead light shield to the fluorescent light bulb within the dry storage room. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass. An alternative to shielding is to purchase and utilize a shatter proof bulb(s) or individual bulb covers.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen exterior surfaces
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of all equipment located within the 'dough room'. Simply wash and sanitize the exterior surfaces of this equipment as often as necessary to maintain in a clean condition.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Warewashing Sinks, Use Limitat
- Locations:
- kitchen 3 compartment sink & drainboards
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep much cleaner the three compartment sink basins. This entire sink must be kept clean throughout the day as necessary to maintain clean in appearance. The "sanitize" basin MUST be cleaned and properly sanitized prior to any future food prep activities or dish washing procedures.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
|
07/01/2013 | Routine |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- dish machine(s) drainline(s)
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- DISH MACHINE DRAINLINE NOT SECURE AND HANGING INSIDE THE FLOOR DRAIN BOWL.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- dish washing area
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- NO SOAP OR HANDTOWELS AT DISH AREA HANDSINK AND SINK WAS BLOCKED WHEN THE INSPECTOR ENTERED THE DISH AREA. DISH WASHER UNABLE TO PROPERLY WASH HANDS AFTER HANDLING SOILED DISHWARE AND BEFORE STORING CLEAN DISHWARE.
- 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: Common Name
- Items:
- Working containers-toxics
- Locations:
- Facility Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Cutting board(s) cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANDTOWELS AT HANDSINKS: 1) DISH WASHING AREA HANDSINK 2) FRONT COUNTER JUICE BAR HANDSINK
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP AT HANDSINK: 1) DISH WASHING AREA 2) FRONT COUNTER JUICE BAR HANDSINK
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) LARGE CONTAINER OF LETTUCE STORED AT 60F ON FLOOR AT COOKLINE 2) LETTUCE AT 53F, FETA CHEESE AT 57F ON COOKLINE SALAD PREP STATION COOLER 3) GRAPE LEAVES AT 50F AT COOKLINE SANDWICH PREP STATION COOLER NEAR PANINI MACHINE 4) BEEF AND CHICKEN SHAWARMA ON VERTICAL BROILERS AFTER 4 HOURS OF COOKING EXCEEDING TIME/TEMPERATURE CONTROL REQUIREMENTS
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- dish washing area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- Front counter juice bar
- Problems:
- Lack of cold water
- Corrections:
- Provide cold water.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Cookline Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) FLOORING AT COOKLINE BENEATH EQUIPMENT AND RUBBER MATS 2) CEILING VENT COVERS IN KITCHEN 3) CEILING VENT COVERS IN MEN'S AND WOMEN'S RESTROOMS 4) FLOORING IN BREAD MAKING ROOM
- 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
- Locations:
- Facility
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOODS STORED DIRECTLY ON FLOOR: 1) BANANAS STORED ON FLOOR AT JUICE BAR 2) SUGAR AND FLOUR STORED ON BREAD MAKING ROOM FLOOR 3) FOODS UNDER RACK IN 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- condiment cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CONDIMENT COOLER NOT MAINTAINING 41F OR BELOW AT ALL TIMES. CONDIMENTS AT 56F.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDWASHING SIGN: 1) DISH WASHING AREA HANDSINK 2) MEN'S RESTROOM HANDSINK 3) WOMEN'S RESTROOM HANDSINK
- 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.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- filters cookline
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- MISSING VENTILATION HOOD FILTERS/SPACERS AT COOKLINE.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) STORAGE RACKS INSIDE THE WALK-IN COOLER 2) STORAGE SHELVES IN THE DISHWASHING AND PREP AREAS 3) MICROWAVE OVENS AT COOKLINE 4) FAN GUARDS IN WALK-IN COOLER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
12/17/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW.
- 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: System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Comment:
- FLOORING CLEANED., CEILING VENTS AND GRATES CLEANED.
- 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
- Comment:
- ALL ITEMS ELEVATED AT LEAST SIX INCHES FROM THE FLOOR.
- 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
- Comment:
- EQUIPMENT REPAIRED OR PLACED OUT OF SERVICE.
- 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.
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES.
- 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
|
08/27/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FETA CHEESE AT 70F AND TOMATOES AT 52F ON RAISED RAIL OF COOKLINE SALAD PREP STATION 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)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(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:
- RAW CHICKEN AND MEAT STORED ABOVE READY TO EAT FOODS INSIDE THE WALK-IN COOLER., ALL RAW MEATS STORED AWAY FROM AND BELOW ALL OTHER FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) BACKFLOW PREVENTER AT MOP SINK 2) COOKLINE HANDSINK DRAINLINE LEAKING 3) PREP SINK DRAINLINE LEAKING 4) NO COLD WATER SUPPLY AT JUICE BAR HANDSINK
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Utensil storage container prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) CEILING VENTS SOILED INSIDE THE MEN AND WOMEN'S RESTROOMS 2) FLOOR SOILED IN PREP AREA BENEATH PREP TABLE 3) FLOORING HEAVILY SOILED IN BREAD MAKING ROOM
- 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
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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:
- dessert cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DESSERT COOLER AT 52F - MUST MAINTAIN 41F.
- 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.
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- filters cookline
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- VENTILATION HOOD FILTERS MISSING FROM CANOPY AT COOKLINE.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
06/19/2012 | Routine Inspection |
- 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:
- READY-TO-EAT POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHOULD CONSUMED OR DISCARDED. OBSERVED GRAPE LEAVES, SOUP, HUMMUS AND RICE IN WALK-IN FRIDGE WERE NOT DATED MARKED. DATE MARK ALL READY-TO-EAT FOOD IF HELD FOR MORE THAN 24 HOURS. CORRECT BY 12-30-11. CORRECTED BY DATE MARKING AS OF 12-20-11.
- 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/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. OBSERVED EXCESSIVE AMOUNT OF UNCLEAN SURFACES IN BREAD MAKING AREA AND IN THE DRY GOODS STORAGE AREA. CLEAN THESE AREAS BY 6-30-11 OR NEXT INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Light Bulbs, Protective Shield
- Locations:
- Cookline Ventilation hood canopy
- Comment:
- LIGHTS SHIELDED, COATED OR OTHERWISE SHATTER-RESISTANT BULBS NEED TO BE USED IN AREAS WHERE THERE IS EXPOSED FOOD. OBSERVED LIGHTS IN FUME HOOD ON COOK-LINE DID NOT HAVE LIGHT SHIELDS. PROVIDE LIGHT SHIELDS FOR LIGHTS BY 6-30-11 OR NEXT INSPECTION.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
12/20/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- THREE COMPARTMENT SINK NEAR DISHWASH MACHINE: FAUCET HAS BEEN REPLACED WITH A NEW ONE PROVIDING SUFFICIENT AIR GAP BETWEEN THE DISCHARGE POINT OF THE FAUCET AND THE RIM OF THE SINK BASIN. CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
07/08/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Locations:
- in the utility room
- Comment:
- UTILITY SINK IN WATER HEATER ROOM HAS A DAMAGED INTEGRAL VACUUM BREAKER. FIXTURE MUST BE EQUIPPED TO PREVENT BACKFLOW CONTAMINATION OF THE WATER SYSTEM. INSTALL AN APPROVED "HOSE BIBB VACUUM BREAKER" ON FAUCET OUTLET.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention, Air Gap
- Locations:
- dish machine(s) sink(s)
- Comment:
- DISCHARGE POINT OF FAUCET NEAR DISHWASH MACHINE IS BELOW FLOOD RIM OF SINK. AN AIR GAP OF TWO PIPE DIAMETERS MUST EXIST BETWEEN DISCHARGE POINT OF FAUCET AND FLOOD RIM OF SINK. REPAIR/REPLACE FAUCET TO PROVIDE THIS SEPARATION., ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Hot and cold holding
- Locations:
- Cookline reach-in cooler(s)
- Comment:
- COOKLINE REACH-IN COOLER (NEAR HAND WASH SINK) HAD MAYONNAISE AT 64 F. FOOD HELD COLD MUST BE AT 41 F OR LOWER. SERVICE COOLER TO KEEP CONTENTS BELOW 41 F. ,
- 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: Warewashing Chem.San., Temp/pH
- Locations:
- dish machine(s)
- Comment:
- DISHWASH MACHINE SANITIZER RINSE TESTED AT LESS THAN 10 PARTS PER MILLION CHLORINE. SERVICE EQUIPMENT SO THAT ITEMS RECEIVE A FINAL RINSE OF 50-100 PPM CHLORINE.,
- 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
- Food storage
- Locations:
- walk-in cooler(s)
- Comment:
- TUBS OF RAW CHICKEN OBSERVED ON FLOOR OF WALK-IN COOLER. FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING FOOD AT LEAST 6 INCHES ABOVE FLOOR.
- 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 Calibration
- Locations:
- Cookline
- Comment:
- FOOD STAB THERMOMETER DID NOT OPERATE PROPERLY. FOOD THERMOMETERS SHALL BE MAINTAINED IN GOOD REPAIR. DO REPLACE BATTERY IN THERMOMETER OR REPLACE FOOD THERMOMETER COMPLETELY IF IT DOES NOT WORK.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Good Repair and Proper Adjustm
- Locations:
- Cookline reach-in cooler(s)
- Comment:
- COOKLINE REACH-IN COOLER NEAR HAND SINK HAS A TORN/SEPARATED DOOR GASKET. EQUIPMENT SUCH AS DOOR SEALS SHALL BE KEPT INTACT. DO REPLACE DOOR GASKETS.
- 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.
- Hand Cleanser, Availabilty
- Locations:
- dish machine(s) men's restroom
- Comment:
- NO HAND SOAP EXISTS AT HAND SINK BY DISHWASH MACHINE AND HAND SINK IN MEN'S REST ROOM ALSO. EACH HAND SINK MUST BE PROVIDED WITH HAND CLEANING SOAP. DO PROVIDE THIS.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Locations:
- dish machine(s) Hand wash sink(s)
- Comment:
- HAND SINK BY DISHWASH MACHINE DIDN'T HAVE HAND DRYING TOWELS. EACH HAND SINK MUST BE PROVIDED WITH A HAND DRYING PROVISION. DO PROVIDE 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
- Light Bulbs, Protective Shield
- Locations:
- Cookline Ventilation hood canopy
- Comment:
- TWO LAMPS IN VENT HOOD OF COOKLINE DID NOT HAVE LIGHT SHIELDS. LIGHT BULBS SHALL BE SHIELDED, COATED OR OTHERWISE SHATTER-RESISTANT. DO PROVIDE LIGHT SHIELDS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Maintaining/Using Handwashing
- Locations:
- Cookline Hand wash sink(s)
- Comment:
- COOKLINE HANDWASH SINK DRAINS SLOWLY. PLUMBING FIXTURES MUST BE MAINTAINED. SNAKE SINK DRAIN CLEAN SO BASIN DRAINS QUICKLY.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
|
06/08/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Back Kitchen
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- OBSERVED THE VEGETABLE SLICER BARE WOOD WALL MOUNT BLACK WITH EMBEDDED FOOD/GREASE SOIL. SCRAPE, PAINT OR REPLACE WALL MOUNT WITH A DURABLE, NON-ABSORBENT MATERIAL, SMOOTH AND LIGHT IN COLOR FOR EASY CLEANING.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Observed bleach concentrate too strong causing the test strip to bleach white. Correction made: Observe the correct concentration of bleach sanitizer measured @ 100 parts per million chlorine to water ratio.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- 3-compartment sink(s) sanitize compartment
- 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)
- Wet cleaning
- Items:
- Washing agent(s) detergents with wetting agents and emulsifiers
- Locations:
- At the 3 compartment sink Cut Table
- Problems:
- Not utilized
- Corrections:
- Utilize cleaning agents as specified above.
- Comment:
- Correction Made: Observed table size cutting board washed first with cleanser. Then rinsed and sanitized before air drying.
- General violation description:
- 4-603.14 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
|
12/22/2010 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTION MADE: OBSERVED FRESH DOUGH STORED ON METAL SHEET PANS, STORED IN SPEED RACKS. ONLY THE DISCARDED DOUGH IS PLACED INTO BLACK PLASTIC GARBAGE BAG TO BE LATER THROWN INTO THE DUMPSTER.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Handwashing Sinks, Location
- Comment:
- CORRECTION MADE: OBSERVED A NEWLY INSTALLED FULLY FUNCTIONAL HAND WASH SINK WITH HOT & COLD RUNNING WATER, STOCKED WITH SOAP & PAPER TOWELING IN THE DISH WASH AREA. IT IS FREE FROM OBSTRUCTIONS, ACCESSIBLE AT ALL TIMES FOR EXCLUSIVE USE BY EMPLOYEES TO PERFORM HYGIENIC HAND WASHING, NECESSARY BEFORE HANDLING CLEANED CUPS, DISHES AND FOOD EQUIPMENT.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
|
07/20/2010 | Follow-up |
- Critical: Characteristics
- Comment:
- Not in compliance
- General violation description:
- 4-101.11 - address immediately.,
- Critical: Handwashing Sinks, Location
- Comment:
- Not in compliance
- General violation description:
- 5-204.11 - address immediately.,
|
06/25/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Country Chicken Restaurant, 5131 Schaefer, Dearborn, MI 48126 »