- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING AN AIR GAP OF AT LEAST 1 INCH.
- 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.
|
06/01/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection can opener blade had a build up of old food residue. Can opener should be cleaned after every use. Corrected at time of inspection employees now know to clean after every use. Can opener was removed for wash, rinse, sanitizing. Corrected.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection the shield on the inside of the ice machine has a mold growing on it. Correct by cleaning. A follow up will occur at the next routine inspection.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed at of inspection screen door had a gap between the bottom of the door and the floor. Correct by providing a weather strip to close the gap or a tight fighting door to prevent entry of pests. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection several wet sanitizer cloths stored on counter tops. Wet sanitizer cloths shall be stored completely submerged in sanitizer solution to prevent the growth and spread of pathogens. Correct by storing wet sanitizer cloths completely submerged in sanitizer solution.
- 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
|
05/12/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- BAR AREA DISH MACHINES SANITIZER LEVELS-APPROXIMATELY 10 PPM. ALL SANITIZERS SHALL BE IN PROPER RANGE. IMMEDIATELY STOP USING BAR DISH MACHINE AND UTILIZE MAIN KITCHEN DISH MACHINE UNTIL UNIT AT BAR REPAIRED., CORRECTED-BAR AREA DISH MACHINE NOW PROPERLY SANITIZING-REPAIR MADE DURING VISIT.
- 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: 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:
- CUT TOMATOES AND CUT LEAFY GREENS OBSERVED NOT DATE MARKED. ALL REQUIRED FOODS SHALL BE DATE MARKED. MARK ITEMS IMMEDIATELY., CORRECTED-FOODS DATE 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- 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.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- 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
|
11/07/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CHLORINE DISH WASHER IS NOT SANITIZING THE DISHES PROPERLY. NOTICED LESS THAN 25 PPM CONCENTRATION. AT THE TIME OF INSPECTION THE AIR BUBBLES WERE REMOVED(PRIMED) AND DETECTED A CONCENTRATION OF ABOUT 150 PPM. THE VIOLATION WAS CORRECTED BY PRIMING THE MACHINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- a MIXER IS PLACED IN THE KITCHEN HAND WASH STATION. DO NOT WASH OR STORE ANYTHING IN THE HAND WASH STATION BECAUSE THE UTENSILS MAY GET CONTAMINATED. IT WAS REMOVED AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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)
|
05/20/2014 | Routine Inspection |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- The individually portioned containers of Sour Cream. blue cheese, tartar sauce were not date marked. Ready To Eat(RTE), Potentially Hazardous Food shall be date marked. If they are maintained under 41f, they are allowed to store for maximum of 7 days (including the preparation date). After 7 days discard the RTE, PHF because the Lysteria Monocytogenes may grow to hazardous levels. At the time of inspection all the above products were date marked and the violation was 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The drink dispenser holders were soiled with food debris. Wash, rinse and sanitize them. At the time of inspection they were cleaned and sanitized in the dish washer and the violation was corrected.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/02/2013 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- 1. THE INSIDE OF THE ICE MAKER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED. 2. THE DRINK DISPENSER HOLDERS WERE KEPT CLEAN. VIOLATION HAD BEEN CORRECTED.
- 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:
- THE 3 DOOR REACH IN COOLER WAS AT 38F AND THE CORN BEEF WAS AT 39F. THE TEMPERATURE OF THE COOLER WAS LOWERED. VIOLATION HAD BEEN CORRECTED. A NEW TRUE-TSSU-T2-18 -3 DOOR (72" WIDE) COOLER WAS PURCHASED AND WILL BE DELIVERED SOON. ;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); or (B) At 5C (41F) or less, except as specified under (C) of this section and 3-501.17, 3-501.18, and 4-204.111. (C) At 7C (45F) or between 7C (45F) and 5C (41F) in existing refrigeration EQUIPMENT that is not capable of maintaining the FOOD at 5C (41F) or less if: (1) The EQUIPMENT is in place and in use in the FOOD ESTABLISHMENT; and (2) Within 5 years of the REGULATORY AUTHORITY'S adoption of this Code, the EQUIPMENT is upgraded or replaced to maintain FOOD at a temperature of 5C (41F) or less.
- General violation description:
- 3-501.16 -
|
07/02/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN, SCRUB, WASH, RINSE AND SANITIZE THE FOLLOWING EQUIPMENT. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. NOTICED MOLD AND SLIME INSIDE THE ICE MAKER. 2. THE DRINK DISPENSER HOLDERS WERE SOILED WITH FOOD DEBRIS. THEY WERE WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION. ,
- 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
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 3 DOOR IN RAIL SANDWICH COOLER WAS AT 46F AND THE SHREDDED AMERICAN CHEESE WAS AT 46.7F, THE TURKEY WAS AT 47F AND THE LEAFY GREENS WERE AT 46F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41 F FOR MORE THAN 4 HOURS. AT THE TIME OF INSPECTION ALL THE PHF ITEMS WERE STORED ON THE ICE AND THE VIOLATION WAS CORRECTED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: 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:
- THE TOASTED BREAD WAS HANDLED WITH BARE HANDS. READY TO EAT FOOD SHALL NOT BE HANDLED WITH BARE HANDS. THE PATHOGEN S MAY GET INTO THE FOOD. THE VIOLATION WAS CORRECTED BY EDUCATION.
- 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
|
06/25/2013 | Routine Inspection |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- HAM, SALAMI, SPINACH-MAYO SPREAD WITHOUT DATE MARKING. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. CORRECTED BY DATE MARKING.
- 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
|
12/14/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOOD.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING RAW CHICKEN BELOW OTHER FOOD.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY SANITIZING AT 100 PPM CL.
- 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
|
07/03/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- SALAMI, RIBS, TACO MEAT IN THE WALK IN COOLER, MILK AT THE BAR WITHOUT DATE MARKING. DATE MARK AS STATED.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- prep cooler
- 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 STORED NEXT TO DRESSING, AND OVER RAW BEEF. STORE RAW CHICKEN BELOW/AWAY FROM ALL OTHER FOOD.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE FAILED TO SANITIZE, TESTED AT 0 PPM CHLORINE. PROVIDE 50 100 PPM CHLORINE. THE MACHINE WAS PRIMED, THEN PRODUCED 100 PPM CHLORINE SOLUTION. CHRONIC CRITICAL VIOLATION. ,
- 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
|
06/07/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Bar pop dispenser guns/holders
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- MOLD OR SLIME PRESENT IN POP GUNS AND HOLSTERS. CORRECTED BY CLEANING. PLEASE MAINTAIN DAILY.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- bar(s) glasswasher
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE GLASS WASHER FAILED TO SANITIZE. PROVIDE 50 100 PPM CHLORINE. CORRECTED: THE MACHINE WAS PRIMED, THEN PRODUCED 100 PPM CHLORINE SOLUTION. REPEAT CRITICAL VIOLATION: FAX THE RISK CONTROL PLAN TO NUMBER ON FORM AFTER COMPLETING.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE EURO-PRO TOASTER OVEN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- Kitchen Area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE CEILING OVER THE COOKING AREA HAS DAMAGE AND IS PEELING PAINT AND PLASTER. REPAIR BY THE NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- bar(s) glasswasher
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SANITIZER TEST KIT AND TEST MACHINES DAILY.
- 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)
|
11/29/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING 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)
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY REPAIRING TO SANITIZE AT 50 TO 100PPM 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
|
06/03/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- make table Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SWISS/PEPPER JACK CHEESE IN THE TOP OF COOLER AT 50F. DELI MEAT AT 45F, MIXED CHEESE AND CUT TOMATOES AT 47F. *HOLD AT OR BELOW 41F. THE OWNER STATED THAT THE FOOD HAS BEEN IN THE COOLER FOR 60-75 MINUTES. RE-LOCATE TO A COOLER CAPABLE OF COOLING TO 41F RAPIDLY SUCH AS THE WALK IN COOLER IMMEDIATELY, OR DISCARD THE FOOD WITHIN 4 HOURS OF GOING OVER 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)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Kitchen Area
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE TESTED AT 0 PPM CHLORINE SANITIZER. AFTER PRIMING, THE LEVEL INCREASED BUT STILL BELOW 50 PPM PROVIDE 50-100 PPM CHLORINE. SANITIZE IN THE 3-C SINK UNTIL REPAIRED.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- make table Kitchen Area
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- SEE 3-501.16: MAKE TABLE TOP UNABLE TO HOLD FOOD AT OR BELOW 41F. ADJUST, REPAIR OR REPLACE. ALL COOLERS IN MICHIGAN MUST BE ABLE TO HOLD FOOD AT OR BELOW 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST A HAND WASH REMINDER SIGN AT THE BAR HAND SINK.
- 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.
|
05/18/2011 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP IN EMPLOYEES BATHROOM.
- 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)
|
11/24/2010 | Routine Inspection |
| No violation noted during this evaluation. | 07/08/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- , CLEAN INTERIOR OF ICE MACHINE....STAINLESS STEEL OVERHANG OBSERVED WITH WET WHITE RESIDUE OR SLURRY......CONDENSATE DRIPS OVER ACCUMULATING RESIDUE ONTO ICE. DISCARD ICE, CLEAN AND SANITIZE INTERIOR OF ICE MACHINE...THEN RESUME ICE MAKING PROCESS.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED LUNCH MEAT RECORDED AT 51F AT TOP OF REACH IN COOLE ACROSS FROM THE OVEN......DISCARD ALL POTENTIALLY HAZARDOUS FOODS NOT MAINTAINED AT 41F OR BELOW. REPAIR/REPLACE REACH IN COOLER TOAINTAIN 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)
|
05/27/2010 | Routine Inspection |
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