Curis Corporation (Big Boy #6), 20710 Mack, Grosse Pointe Woods, MI 48236 - inspection findings and violations

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Business Info

Restaurant name: CURIS CORPORATION (BIG BOY #6)
Address: 20710 Mack, Grosse Pointe Woods, MI 48236
Permit #: 030818
Non-smoking facility: No
Last inspection: 03/19/2015
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Inspection findings

Inspection date

Type
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    PREP AREA handsink
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    SOAP PROVIDED AT EACH 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: Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    dish machine(s)
    Problems:
    Not immersed in For at least 7 seconds
    Corrections:
    Submerse for at least 7 seconds.
    Comment:
    DISH MACHINE NOT SANITIZING - OBSERVED AIR BUBBLES IN THE LINE., DISH MACHINE PRIMED TO DISPENSE CHLORINE SANITIZER AT 50-100PPM.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Locations:
    Cookline heat lamp
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    COOKED SAUSAGE LINKS HELD AT 103F BELOW HEAT LAMP. , POTENTIALLY HAZARDOUS FOODS DISCARDED.
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Prep area
    Problems:
    Not easily accessible Items stored In front of
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    GARBAGE CAN STORED IN FRONT OF PREP AREA HANDSINK., NO ITEMS INSIDE OF OR IN FRONT OF HANDSINK.
    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)
  • Critical: Warewashing Equipment, Determi
    Items:
    Sanitizer test kit
    Locations:
    dish machine(s)
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    CHEMICAL TEST STRIPS AVAILABLE AND USED AS REQUIRED.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Locations:
    Prep area cookline 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) SYRUP SPILL ON FLOOR BENEATH THE BASEMENT BOX-IN-BAG RACK 2) WALL AND FLOOR SOILED SURROUNDING DISH MACHINE
    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
    Items:
    Light shielding
    Locations:
    Dry storage area basement
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Locations:
    rear exit door
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    LARGE OPEN SPACE OBSERVED ATBOTOM OF REAR KITCHEN DOOR - SEAL TO PREVENT PEST ENTRY.
    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
  • Repairing
    Items:
    Physical facilities
    Locations:
    Wall(s) men's restroom
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 03/19/2015Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection Salad Bar holding seafood pasta, apple sauce lettuce and dill potato salad at 41 F or below. Also cooler under grill holding Slim Jim Sandwiches holding at 41 F or below. Corrected.
    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:
    Observed at time of inspection hot water of 100 F was provided in men's and women's bathroom. Pressure was also fixed and is sufficient to wash hands. Corrected.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 10/10/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    prep station cooler reach-in cooler(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed at time of inspection cut lettuce, ham, cut melon, chicken on salad bar reading between 47-50 F. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Person in charge stated food had been out at least since 9:00 am. Food has been out of temperature for at least 5 hours. Also observed "Jimmy's" (bread with cheese and ham) stored in prep cooler under grill line holding at 46-53 F. Sandwiches had been in cooler for about 3 hours. Sandwiches mood to cooler for rapid cooling. Drawer for Jimmy's is not properly aligned with cooler and dose not seal properly. This can allow cold air to escape from the cooler and allow warm air in. Correct by repair/replacing coolers so that they are holding ready to eat potentially hazardous cold food at 41 F or below. Discard any potentially hazardous cold food that has been temperature abused for more then 4 hours. Food discarded at time of inspection. This is a repeat violation fill out provided risk control plan and submit to David Pearson at the Wayne County Health Department within 5 days. A follow up will occur in about 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: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    Observed at time of inspection in women's bathroom hot water is at low pressure and is not provided to 100 F. When cold water for one hand sink is turned on the pressure for the other hand sink in increased and cold water starts running from that faucet as well. Mixing valves were checked observed no visible difference in pressure when hot water was turned. Correct immediately by fixing water pressure and providing hot water of 100 F to hand wash sinks. A follow up will occur in about 10 days.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Covering Receptacles
    Items:
    Waste container(s)/container(s)
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    Observed at time of inspection dumpster is missing a lid. Correct by replacing the lid on the dumpster to prevent attracting pest to the food establishment. Correct as soon as possible a follow up will occur at the next routine inspection.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Rusty
    Corrections:
    Repair/replace.
    Comment:
    Observed at time of inspection shelving in dry storage, in reach in cooler and prep cooler under grill line has large amounts of rust building up. Shelves need to be smooth and easily cleanable and free of rust. Correct by removing rust and applying a smooth nonabsorbent paint/epoxy or replace shelving. A follow up will occur at the next routine inspection.
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Observed at time of inspection in walk in freezer thick icicles hanging down from the condenser line and building up on the floor. Correct by cleaning at a frequency able to prevent the build up o ice on the condenser line. Too much ice can cause the condenser to fail. Correct as soon as possible a follow up will occur at the next routine 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.
 09/11/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED IN BOTTOM PREP COOLER MILK AT 39 F. No food in reach in white cooler on cook line at time of inspection. CORRECTED.
    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)
 03/17/2014Follow-up
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed multiple hand wash sinks missing hand wash cleanser. Corrected at time of inspection all hand wash sinks were provided with soap. Corrected.
    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 reach-in cooler(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed in bottom prep cooler at wait station milk at 45 F. Milk had been in prep cooler for about 2 hours. Milk was moved to the walk in cooler for rapid cooling. In reach in white cooler on cook line cooked noodles, and turkey at 47 F. Turkey and noodles had been in the cooler since 7:00 am that morning and were discarded in my presence. Correct by repair/replacing coolers so that they hold all potently hazardous cold food a t 41 F or below. Correct immediately a follow up will occur in about 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)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed gaskets for several prep coolers and ice cream freezer peeling off doors. Correct by repairing gaskets. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
 03/04/2014Routine
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    DATE MARKING OBSERVED AS RREQUIRED
    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
 09/06/2013Follow-up
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED....NO DATES ON ON SLICED HAM, COOKED SAUSAGE, GRAVY, COOKED SAUSAGE CHUNKS.,
    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
 08/19/2013Routine
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    SLICED TOMATOES RECORDED AT 48F AND CUT LETTUCE AT 50F ........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS 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: Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE WALK IN COOLER WITH A COOLER THERMOMETER
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
  • Repairing
    Items:
    Physical facilities Ceiling(s)
    Problems:
    In poor repair
    Comment:
    REPLACE CEILING TILE TORN OVER FOOD PREP WORK AREA
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 02/28/2013Routine
  • Critical: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    OBSERVED 1 PAN OF CORNED BEEF IN THE WALK-IN COOLER WITH A USE-BY DATE OF 8/11, ONE PAN OF CORNED BEEF IN THE PREP COOLER WITH A USE-BY DATE OF 8/11, AND ONE PAN OF MEAT LOAF IN THE PREP COOLER WITH A USE-BY DATE OF 8/12. FOODS REQUIRING DATE MARKING MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE. MONITOR DATE MARKINGS DAILY TO ENSURE THAT ITEMS ARE DISCARDED AS REQUIRED. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOOD ITEMS.
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system drain line(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    OBSERVED THE DRAIN LINE FROM THE PREP ROOM HAND WASH SINK DISCONNECTED FROM THE SINK ALLOWING WATER TO DRAIN ONTO THE FLOOR. THE PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR THE DRAIN LINE. CORRECTED AT TIME OF INSPECTION BY SECURING THE PVC DRAIN PIPE ONTO THE SINK.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER BUCKET IS FULL BUT IT APPEARS THAT THE LINE IS NOT ABLE TO HOLD PRIME AFTER ATTEMPTING TO PRIME THE SANITIZER PUMP FOR SEVERAL MINUTES. 50-100 PPM OF CHLORINE ARE REQUIRED TO SANITIZE WARES. SERVICE MACHINE TO PROPERLY DISPENSE SANITIZER TO 50-100 PPM CHLORINE. CORRECTED AT TIME OF INSPECTION. ECO LAB TECHNICIAN ARRIVED ON-SITE AND ADJUSTED MACHINE TO SANITIZE AT 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
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility back
    Problems:
    Lack of hot water
    Corrections:
    Provide hot water.
    Comment:
    HOT WATER SUPPLY TO THE PREP ROOM HAND WASH SINK HAD BEEN TURNED OFF DUE TO A LEAKING FAUCET HANDLE. HAND WASH SINKS MUST BE PROVIDED WITH HOT WATER. REPAIR THE HANDLE TO ELIMINATE LEAKS SO THAT THE HOT WATER CAN BE TURNED ON WITHOUT CONTINUOUSLY LEAKING.
    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.
  • 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:
    HAND WASH SINK IN THE FRONT SERVER AREA USED FOR DUMPING BEVERAGES, ICE, ETC. HAND WASH SINKS MUST BE USED FOR HAND WASHING ONLY TO PREVENT CONTAMINATION OF EMPLOYEES' HANDS AND OF FOOD ITEMS. DISCONTINUE USING THE FRONT HAND WASH SINK AS A DUMP SINK.
    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)
 08/17/2012Routine
No violation noted during this evaluation. 03/05/2012Follow-up
  • Critical: Backflow prevention
    Items:
    Backflow/backsiphonage prevention device(s) Air gap
    Locations:
    basement drainline(s)
    Problems:
    Not provided on Ice machine
    Corrections:
    Provide adequate air gap.
    Comment:
    BACK FLOW PREVENTION A DIRECT CONNECTION MAY NOT EXIST BETWEEN THE SEWAGE SYSTEM AND A DRAIN ORIGINATING FROM FOOD EQUIPMENT. IN THE BASEMENT THE DRAIN LINE FROM THE ICE MACHINE IS IN CONTACT WITH THE SEWAGE SYSTEM TOUCHING THE RIM OF THE DRAIN BOWL REPAIR DRAIN LINE SO THAT THERE IS AN AIR GAP SPACE BETWEEN THE FLOOD LEVEL OF THE DRAIN AND THE DRAIN LINE - CORRECT IN 10 DAYS OR LESS.
    General violation description:
    5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Impart colors, odors, or tastes into food
    Corrections:
    Provide safe, approved materials.
    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: Demonstration of Knowledge
    Items:
    Person-in-charge
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    PERSON IN CHARGE DEMONSTRATION OF KNOWLEDGE. THE PERSON IN CHARGE (PIC) SHALL DEMONSTRATE KNOWLEDGE OF AND REQUIREMENTS OF THE 2005 FOOD CODE BY (A) HAVING NO CRITICAL VIOLATIONS - UPON INSPECTION, MULTIPLE CRITICAL VIOLATIONS WERE FOUND. AND (C) PROVIDING EQUIPMENT THAT IS PROPERLY MAINTAINED AND CLEAN -- MULTIPLE PIECES OF EQUIPMENT ARE DIRTY AND IN DISREPAIR -- CORRECT ALL CRITICAL VIOLATIONS AS SOON AS POSSIBLE OR WITH IN TEN DAYS AND REVIEW WORKING PROCEDURES TO MONITOR AND CLEAN.
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Locations:
    Cookline
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    food contamination prevention employees must drink from a container that protects the hands from contamination a water bottle used by an employee does not have a straw available for use - always drink from containers with a lid and a straw correct in 10 days or less
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Locations:
    Cookline
    Problems:
    Stored improperly
    Corrections:
    Store above 140 degrees F.
    Comment:
    POTENTIALLY HAZARDOUS FOODS (PHFS) TIME AND TEMPERATURE CONTROL COLD HOLDING PHF MUST BE HELD AT OR BELOW 41 DEGREES F MULTIPLE UNITS WERE NOT HOLDING FOODS BELOW 41 DEGREES F A LIST OF THE EQUIPMENT IS PROVIDED ALL PHFS MUST BE HELD AT OR BELOW 41 DEGREES F - REPAIR OR SERVICE COLD HOLDING UNITS AND MONITOR TEMPERATURES CORRECT IN 10 DAYS OR LESS EQUIPMENT INSIDE KITCHEN PREP COOK AREA THE 4 DRAWER COOLER UNDER FRYERS RAW FISH 43 DEGREES SLIM JIM 51 DEGREES 4 DOOR SANDWICH PREP COOLER GRILL LINE CUT TOMATOES 50 F OUTSIDE THE KITCHEN WAIT STAFF AREA 2 DOOR COOLER PREP TOP UNDER MICROWAVES COLESLAW 46 DEGREES F TO 50 DEGREES F 2 DOOR COOLER UNDER THE SILVERWARE TOMATO JUICE 46 DEGREE BUFFET TABLE CUT MELON WITH RIND 50 DEGREES COLESLAW 49 DEGREES 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: Reheating for Hot Holding
    Items:
    Reheated food(s)
    Locations:
    steam table
    Problems:
    Reheated to less than 165 degrees f
    Corrections:
    Reheat to 165 degrees F for 15 seconds.
    Comment:
    REHEATING FOR HOT HOLDING POTENTIALLY HAZARDOUS FOOD THAT IS COOKED COOLED AND REHEATED FOR HOT HOLDING SHALL BE REHEATED SO THAT ALL PARTS OF THE FOOD REACH A TEMPERATURE OF AT LEAST 165 DEGREES F FOR 15 SECONDS -- ON THE BUFFET COOKED BEAN SOUP WAS BEING HELD AT A TEMPERATURE OF 128 DEGREES F IN THE CENTER OF THE FOOD AND ONLY SLIGHTLY WARMER NEAR THE SIDES OF THE METAL CONTAINER. HOT FOODS NEED TO BE BROUGHT UP TO AT LEAST 165 DEGREES FIRST AND THEN PLACED INTO A WARMER TO HOLD AT TEMPERATURES OF 135 DEGREES REVIEW PROCEDURES, BRING SOUPS AND OTHER HOT FOODS UP TO 165 DEGREES FOR AT LEAST 15 SECONDS. DISPOSE OF OUT OF TEMPERATURE FOODS THAT HAVE BEEN IN STORAGE FOR LONGER THAN 4 HOURS PERSON IN CHARGED REVIEWED SOUPS AND BROUGHT SOUPS UP TO 180 AND 184 DEGREES F. AND PLACED BACK INTO HOLT HOLDING WELLS IN THE BUFFET. -- CORRECTED.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED TO PRECLUDE ACCUMULATION OF SOIL OR OTHER RESIDUES INSIDE THE BASEMENT WALK IN DUST AND DIRT ARE COATING THE CEILING OF THE UNIT AND FOOD SPILL DEBRIS ARE INSIDE THE 2 DOOR REACH IN COOLER NEAR THE 2 COMPARTMENT PREP SINK CLEAN AND MONITOR TO AVOID ACCUMULATING DEBRIS CORRECT IN 30 DAYS OR LESS OR BY THE NEXT ROUTINE 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.
  • Food Storage, prohibited Areas
    Items:
    Food(s) stored
    Locations:
    basement
    Problems:
    In prohibited area(s) In or under other sources of contamination
    Corrections:
    Relocate to a suitable storage area
    Comment:
    FOOD STORAGE PROHIBITED AREAS FOOD MAY NOT BE STORED UNDER SEWER LINES THAT ARE NOT SHIELDED TO INTERCEPT POTENTIAL DRIPS IN THE BASEMENT SEWER LINES TRAVEL ABOVE A DRY FOODS STORAGE AREA. PROVIDE SHIELDING TO PREVENT DRIPS FROM SEWER LINES OR MOVE DRY FOODS TO ANOTHER AREA AWAY FROM LINES CORRECT IN 30 DAYS OR LESS ON BY THE NEXT ROUTINE INSPECTION
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Locations:
    Cookline
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    HAIR RESTRAINTS SUCH AS HATS HAIR NETS SHALL BE WORN BY FOOD EMPLOYEES TO PROTECT FOOD FROM CONTAMINATION GRILL COOK AND MANAGER ARE NOT WEARING HAIR RESTRAINTS HAIR CLIPS CAN BE WORN BUT MUST ALSO BE USED WITH A HAIR NET OR HAT HAVE EMPLOYEES TRAINED TO ALWAYS WERE HAIR RESTRAINTS CORRECT IN 30 DAYS OR BY THE NEXT ROUTINE INSPECTION
    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
  • Repairing
    Items:
    Physical facilities, Physical facilities, Physical facilities
    Problems:
    In poor repair, In poor repair, In poor repair
    Corrections:
    Repair/replace., Repair/replace., Repair/replace.
    Comment:
    THE PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR FLOOR TILES ON THE COOK LINE ARE CRACKED AND THE GROUT IS WORN DOWN ALLOWING FOR AN ACCUMULATION OF DEBRIS. FLOOR TILES ARE NOT EASY TO CLEAN REPAIR REPLACE FLOORING IN COOK AREA AND OTHER PLACES IN THE KITCHEN TO MAKE FLOORINGS EASY TO CLEAN AND MAINTAIN CORRECT IN 30 DAYS OR LESS OR BY THE NEXT ROUTINE INSPECTION.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 02/15/2012Routine Inspection
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures Ceiling
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CEILING IN WALK-IN COOLERS (UPSTAIRS AND DOWNSTAIRS) IS DUSTY, CEIILNG AND WALL BEHIND REACH-IN COOLER IN BACK PREP AREA IS DUSTY. FACILITY MUST BE CLEANED AS OFTEN AS NECESSARY 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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components doors
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    SOME COOLER DOORS ON COOKLINE COOLERS DO NOT CLOSE PROPERLY AND/OR FORM A GOOD SEAL WITH THE UNIT. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE.
    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.
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
    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
  • HVAC System Vents
    Items:
    HVAC system
    Comment:
    HOOD ABOVE FRYERS IS MISSING A FILTER. FILTERS MUST BE IN PLACE FOR SYSTEM TO WORK PROPERLY AND TO CATCH GREASE BEFORE IT GOES INTO VENTILATION DUCT. REPLACE MISSING FILTER.
    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.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FLOOR TILES ON COOKLINE ARE CRACKED/DAMAGED. WALL ABOVE BURGER GRILL HAS A LARGE CRACK. PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 08/12/2011Routine Inspection
  • Critical: Preventing Contamination from
    Comment:
    COOKS WEARING GLOVES WHEN HANDLING READY-TO-EAT FOODS. VIOLATION CORRECTED.
    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
03/02/2011Follow-up
  • 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:
    OBSERVED EMPLOYEES HANDLING BUNS, LETTUCE, FRIES WITH BARE HANDS. GLOVES MUST BE WORN WHEN HANDLING READY-TO-EAT FOODS. ,
    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
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures Ceiling
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CEILING IN BACK PREP AREA IS DUSTY. CLEAN AS OFTEN AS NECESSARY 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.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FLOOR TILES CRACKED/BROKEN, GROUT BETWEEN TILES IS WORN DOWN. SOME CEILING TILES ABOVE COOKLINE ARE PEELING. PHYSICAL FACILTY MUST BE MAINTAINED IN GOOD REPAIR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    SOME BOXES OF TAKEOUT CONTAINERS ON FLOOR IN BASEMENT STORAGE AREA. STORE AT LEAST 6 INCHES ABOVE THE GROUND.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
 02/18/2011Routine Inspection
No violation noted during this evaluation. 10/14/2010Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CORNED BEEF, MEATLOAF IN COOLER UNDER BIG BOY GRILL AT 60F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. FOOD THAT WAS ABOVE 41F WAS DISCARDED AT TIME OF INSPECTION, SERVICE CALLED FOR UNIT.
    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, Frequency/Restrictio
    Items:
    Physical facilities/structures Ceiling
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CEILING ABOVE COOKLINE, IN BACK PREP AREA, IN UPSTAIRS WALK-IN COOLER IS DUSTY.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components doors
    Problems:
    Not adjusted per manufacturer's specifications
    Corrections:
    Adjust according to manufacturer specifications.
    Comment:
    REACH-IN COOLER DOOR ON PREP LINE UNDER BIG BOY GRILL NOT CLOSING PROPERLY. EQUIPMENT MUST BE MAINAINED IN GOOD REPAIR.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FLOOR TILES CRACKED/BROKEN, GROUT BETWEEN TILES IS WORN DOWN. PHYSICAL FACILTY MUST BE MAINTAINED IN GOOD REPAIR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CORNED BEEF, MEATLOAF IN COOLER UNDER BIG BOY GRILL AT 60F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. FOOD THAT WAS ABOVE 41F WAS DISCARDED AT TIME OF INSPECTION, SERVICE CALLED FOR UNIT.
    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, Frequency/Restrictio
    Items:
    Physical facilities/structures Ceiling
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CEILING ABOVE COOKLINE, IN BACK PREP AREA, IN UPSTAIRS WALK-IN COOLER IS DUSTY.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components doors
    Problems:
    Not adjusted per manufacturer's specifications
    Corrections:
    Adjust according to manufacturer specifications.
    Comment:
    REACH-IN COOLER DOOR ON PREP LINE UNDER BIG BOY GRILL NOT CLOSING PROPERLY. EQUIPMENT MUST BE MAINAINED IN GOOD REPAIR.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FLOOR TILES CRACKED/BROKEN, GROUT BETWEEN TILES IS WORN DOWN. PHYSICAL FACILTY MUST BE MAINTAINED IN GOOD REPAIR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 08/23/2010Routine Inspection

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