- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE CONCENTRAION EXCEEDS 200PPM INSIDE THE WIPING CLOTH CONTAINER AT WAIT STATION., 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)
- Nonfood-Contact Surfaces
- Locations:
- bar drainboard(s)
- Corrections:
- Discontinue use.
- Comment:
- OBSERVED CLOTH TOWELS BEING USED BELOW WET GLASSWARE AT BAR - DISCONTINUE USE.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
02/25/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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
- Comment:
- HANDTOWELS PROVIDED AT EACH 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: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
- 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:
- ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 DAYS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Comment:
- HOT WATER SUPPLY RESTORED TO SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Comment:
- HANGING THERMOMETERS STORED INSIDE EACH COOLER.
- 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)
|
10/08/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar Beverage gun holder(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BAR BEVERAGE GUN HOLDER SOILED ON DINING AREA SIDE.,
- 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:
- kitchen handsink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW CHICKEN AT 57F, ARTICHOKES AT 57F, RAW FISH & SHRIMP AT 61F, ETC INSIDE THE COOKLINE 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- 2-door cooler(s) basement
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- LARGE CONTAINERS OF SOUPS/ SAUCES WITHOUT A CONSUME BY DATE IN BASEMENT 2-DOOR REACH-IN COOLER.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- cookline handsink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER AT COOKLINE HANDSINK.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Nonfood-Contact Surfaces
- Locations:
- bar drainboard(s)
- Corrections:
- Discontinue use.
- Comment:
- OBSERVED CLOTH TOWELS USED AT BAR DRAINBOARD - DISCONTINUE USE.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- prep station cooler cookline
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
08/29/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- bar Beverage gun holder(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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: Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Locations:
- Prep area basement
- Problems:
- Washed or rinsed off
- Corrections:
- DO NOT wash or rinse off glove(s), dispose and replace with new glove(s).
- Comment:
- OBSERVED EMPLOYEE SLICE ARTICHOKES THEN RINSE GLOVES AND PREP PASTA., SINGLE USE GLOVES DISPOSED OF AFTER USE.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Prep area basement
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDTOWELS PROVIDED AT EACH 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- LETTUCE, TOMATOES AND BLEU CHEESE AT 46F-51F INSIDE COOKLINE PREP STATION COOLER - AMBIENT AIR TEMPERATURE AT 48F., POTENTIALLY HAZARDOUS FOODS RELOCATED TO A COOLER MAINTAINING 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- prep station cooler cookline
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
02/21/2014 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- DISHMACHINE PROPERLY SANITIZING.
- 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: System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Comment:
- CEILING VENTS 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.
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT REPLACED.
- 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.
|
09/05/2013 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- basement Dish machine
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) NO HOT WATER SUPPLY TO COOKLINE HANDSINK 2) NO HOT WATER SUPPLY TO 3-COMPARTMENT SINK SPRAYER 3) 3-COMPARTMENT SINK DRAINLINE LEAK 4) 3-COMPARTMENT SINK HOT WATER FAUCET LEAK ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- ceiling vent cover women's restroom
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- basement Chest freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CHEST FREEZER LID/DOOR DAMAGED AND TAPED - 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.
|
08/20/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF DEBRIS ON THE BLADE OF THE HAND HELD CAN OPENER AND DRIED MILK ON THE STEAMING WAND AT THE ESPRESSO MACHINE. FOOD-CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED AREAS. CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANITIZING THE MILK STEAMING WAND AND THE CAN OPENER BLADE.
- 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: 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:
- NO DATE MARKINGS OBSERVED ON COOKED PASTAS, SAUCES, AND SOUPS THAT ARE MADE 2-3 TIMES PER WEEK. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS AFTER PREPARATION MUST BE DATE MARKED. DATE MARK THE REQUIRED FOODS. CORRECTED AT TIME OF INSPECTION BY LABELING THE SOUPS, PASTAS, AND SAUCES WITH THE PREPARATION DATES. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding plastic coated bulb(s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE A LIGHT SHIELD OR SHATTER RESISTANT LIGHT BULB FOR THE LIGHT THAT IS DIRECTLY ABOVE THE DRY FOOD STORAGE AREA.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- reach-in freezer(s) reach-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE THERMOMETERS IN EVERY COOLER TO MONITOR AIR TEMPERATURE. ENSURE THAT THE THERMOMETERS ARE PLACED IN AN EASILY ACCESSIBLE LOCATION IN THE WARMEST PART OF THE COOLER.
- 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)
|
09/26/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- CORRECTED. CUTTING BOARDS HAVE BEEN RESURFACED AND ARE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS ARE DATE MARKED.
- 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: Responsibility of Person in Ch
- Comment:
- THE PERSON IN CHARGE IS AWARE OF THE SYMPTOMS AND BIG 5 ILLNESSES. EMPLOYEES HAVE BEEN TRAINED.
- 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: Food Contact Surfaces and Uten
- Comment:
- CORRECTED. CUTTING BOARDS HAVE BEEN RESURFACED AND ARE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS ARE DATE MARKED.
- 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: Responsibility of Person in Ch
- Comment:
- THE PERSON IN CHARGE IS AWARE OF THE SYMPTOMS AND BIG 5 ILLNESSES. EMPLOYEES HAVE BEEN TRAINED.
- 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.
|
04/19/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) cutting board(s)
- Locations:
- Cutting board(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FOOD CONTACT SURFACES SHALL BE SMOOTH. OBSERVED THE 2 WHITE CUTTING BOARDS AT THE UPSTAIRS PREP LINE TO BE HEAVILY SCORED. RESURFACE THEM SO THEY ARE SMOOTH, OR REPLACE.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- 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 HELD LONGER THAN 24 HOURS SHALL BE CLEARLY MARKED WITH THE DATE OPENED, PREPARED, COOKED AND/OR THE DATE BY WHICH THE FOOD IS TO BE CONSUMED, SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS WITH THE DATE PREPARED BEING DAY 1, AND HELD AT 41 DEGREES F OR LESS. OBSERVED COOKED SPAGHETTI, PENNE, TORTELLINI, OPENED HEAVY CREAM, AND POTS OF STOCK WITH NO DATE MARKING. DATE MARK ALL POTENTIALLY HAZARDOUS FOODS.,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- THE PERSON IN CHARGE (PIC) SHALL BE AWARE OF SYMPTOMS AND ILLNESSES THAT SHOULD EXCLUDE EMPLOYEES FROM WORKING WITH FOOD
- General violation description:
- 2-201.11 - SUCH AS: SORE THROAT WITH FEVER, VOMITING, DIARRHEA, JAUNDICE AND THE BIG 5 ILLNESSES (NOROVIRUS, E. COLI, SALMONELLA, SHIGELLA, HEPATITIS A). TRAIN ALL EMPLOYEES ABOUT SYMPTOMS AND ILLNESSES THAT SHOULD EXCLUDE THEM FROM WORKING WITH FOOD AND THAT THEY MUST BE SYMPTOM FREE FOR 24 HOURS BEFORE RETURNING TO WORK.,
- Duties of Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- THE PERSON IN CHARGE SHALL ENSURE THAT EMPLOYEES ARE: -PROPERLY COOKING POTENTIALLY HAZARDOUS FOODS TO THE REQUIRED TEMPERATURES (CHICKEN TO 165 DEGREES F OR HIGHER FOR AT LEAST 15 SECONDS) -USING PROPER COOLING METHODS BY MONITORING FOOD TEMPERATURES WHILE COOLING (135 DEGREES F TO 70 DEGREES F IN 2 HOURS AND 70 DEGREES F TO 41 DEGREES F IN ANOTHER 4 HOURS FOR A TOTAL OF 6 HOURS). THE PIC WAS NOT AWARE OF COOKING OR COOLING TEMPERATURES. TRAIN EMPLOYEES ON PROPER COOKING AND COOLING TEMPERATURES.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EACH HAND SINK SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS OR HEATED AIR DRYING DEVICE. OBSERVED NO PAPER TOWELS AT THE BAR HAND SINK OR THE UPSTAIRS KITCHEN HAND SINK. PROVIDE PAPER TOWELS. CLOTH TOWELS SHALL NOT BE USED FOR DRYING HANDS AFTER WASHING.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT MEASURES THE CONCENTRATION OF SANITIZER SOLUTION SHALL BE PROVIDED. OBSERVED NO TEST STRIPS TO TEST 3 COMPARTMENT SINK OR SANITIZER BUCKET SANITIZER LEVELS. PROVIDE TEST STRIPS.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- reach-in freezer(s) reach-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEMPERATURE MEASURING DEVICE SHALL BE LOCATED IN A MECHANICALLY REFRIGERATED UNIT. OBSERVED NONE OF THE REFRIGERATORS OR FREEZERS IN THE DOWNSTAIRS KITCHEN TO HAVE THERMOMETERS. PROVIDE TEMPERATURE MEASURING DEVICES FOR EACH UNIT TO ENSURE THEY ARE FUNCTIONING PROPERLY.
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- prep sink
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- POTENTIALLY HAZARDOUS FOOD SHALL BE THAWED UNDER REFRIGERATION (AT 41 DEGREES F OR LESS), COMPLETELY SUBMERGED UNDER RUNNING WATER OF 70 DEGREES F OR LESS, OR AS PART OF THE COOKING PROCESS. OBSERVED A BOX WITH BAGS OF RAW GROUND BEEF SITTING ON THE PREP SINK AT ROOM TEMPERATURE. THAW FOODS BY ONE OF THE ABOVE METHODS.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s) cutting board(s)
- Locations:
- Cutting board(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FOOD CONTACT SURFACES SHALL BE SMOOTH. OBSERVED THE 2 WHITE CUTTING BOARDS AT THE UPSTAIRS PREP LINE TO BE HEAVILY SCORED. RESURFACE THEM SO THEY ARE SMOOTH, OR REPLACE.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- 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 HELD LONGER THAN 24 HOURS SHALL BE CLEARLY MARKED WITH THE DATE OPENED, PREPARED, COOKED AND/OR THE DATE BY WHICH THE FOOD IS TO BE CONSUMED, SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS WITH THE DATE PREPARED BEING DAY 1, AND HELD AT 41 DEGREES F OR LESS. OBSERVED COOKED SPAGHETTI, PENNE, TORTELLINI, OPENED HEAVY CREAM, AND POTS OF STOCK WITH NO DATE MARKING. DATE MARK ALL POTENTIALLY HAZARDOUS FOODS.,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- THE PERSON IN CHARGE (PIC) SHALL BE AWARE OF SYMPTOMS AND ILLNESSES THAT SHOULD EXCLUDE EMPLOYEES FROM WORKING WITH FOOD
- General violation description:
- 2-201.11 - SUCH AS: SORE THROAT WITH FEVER, VOMITING, DIARRHEA, JAUNDICE AND THE BIG 5 ILLNESSES (NOROVIRUS, E. COLI, SALMONELLA, SHIGELLA, HEPATITIS A). TRAIN ALL EMPLOYEES ABOUT SYMPTOMS AND ILLNESSES THAT SHOULD EXCLUDE THEM FROM WORKING WITH FOOD AND THAT THEY MUST BE SYMPTOM FREE FOR 24 HOURS BEFORE RETURNING TO WORK.,
- Duties of Person in Charge
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- THE PERSON IN CHARGE SHALL ENSURE THAT EMPLOYEES ARE: -PROPERLY COOKING POTENTIALLY HAZARDOUS FOODS TO THE REQUIRED TEMPERATURES (CHICKEN TO 165 DEGREES F OR HIGHER FOR AT LEAST 15 SECONDS) -USING PROPER COOLING METHODS BY MONITORING FOOD TEMPERATURES WHILE COOLING (135 DEGREES F TO 70 DEGREES F IN 2 HOURS AND 70 DEGREES F TO 41 DEGREES F IN ANOTHER 4 HOURS FOR A TOTAL OF 6 HOURS). THE PIC WAS NOT AWARE OF COOKING OR COOLING TEMPERATURES. TRAIN EMPLOYEES ON PROPER COOKING AND COOLING TEMPERATURES.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EACH HAND SINK SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS OR HEATED AIR DRYING DEVICE. OBSERVED NO PAPER TOWELS AT THE BAR HAND SINK OR THE UPSTAIRS KITCHEN HAND SINK. PROVIDE PAPER TOWELS. CLOTH TOWELS SHALL NOT BE USED FOR DRYING HANDS AFTER WASHING.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT MEASURES THE CONCENTRATION OF SANITIZER SOLUTION SHALL BE PROVIDED. OBSERVED NO TEST STRIPS TO TEST 3 COMPARTMENT SINK OR SANITIZER BUCKET SANITIZER LEVELS. PROVIDE TEST STRIPS.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- reach-in freezer(s) reach-in cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEMPERATURE MEASURING DEVICE SHALL BE LOCATED IN A MECHANICALLY REFRIGERATED UNIT. OBSERVED NONE OF THE REFRIGERATORS OR FREEZERS IN THE DOWNSTAIRS KITCHEN TO HAVE THERMOMETERS. PROVIDE TEMPERATURE MEASURING DEVICES FOR EACH UNIT TO ENSURE THEY ARE FUNCTIONING PROPERLY.
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- prep sink
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- POTENTIALLY HAZARDOUS FOOD SHALL BE THAWED UNDER REFRIGERATION (AT 41 DEGREES F OR LESS), COMPLETELY SUBMERGED UNDER RUNNING WATER OF 70 DEGREES F OR LESS, OR AS PART OF THE COOKING PROCESS. OBSERVED A BOX WITH BAGS OF RAW GROUND BEEF SITTING ON THE PREP SINK AT ROOM TEMPERATURE. THAW FOODS BY ONE OF THE ABOVE METHODS.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
04/02/2012 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND SOAP AVAILABLE AT BASEMENT HAND SINK. HAND SINKS MUST HAVE SOAP AVAILABLE AT ALL TIMES. PROVIDE.
- 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
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT BASEMENT HAND SINK. HAND SINK MUST HAVE PAPER TOWEL AVAILABLE AT ALL TIMES. PROVIDE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
09/26/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- TOMATOES AT 39F, DRESSINGS AT 40F IN TOP. PASTA IN BOTTOM AT 40F. VIOLATION 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)
|
04/15/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HOUSE MADE DRESSINGS AND PASTA IN UPSTAIRS PREP COOLER AT 44F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. ADJUST COOLER OR, IF NECESSARY, HAVE SERVICE SO IT MAINTAINS PROPER FOOD TEMPERATURES.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HOUSE MADE DRESSINGS AND PASTA IN UPSTAIRS PREP COOLER AT 44F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. ADJUST COOLER OR, IF NECESSARY, HAVE SERVICE SO IT MAINTAINS PROPER FOOD TEMPERATURES.,
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- KEEP PAPER TOWEL NEAR DOWNSTAIRS HAND SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/29/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- DRAIN LINE HAS AN AIR GAP WITH FLOOR DRAIN. VIOLATION CORRECTED.
- 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- INTERIOR OF ICE MACHINE IS CLEAN TO SIGHT AND TOUCH. VIOLATION 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
|
01/10/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- DRAIN LINE FOR ICE MACHINE DOES NOT HAVE AN AIR GAP WITH THE FLOOR DRAIN. AN AIR GAP OF AT LEAST ONE INCH MUST EXIST BETWEEN THE BOTTOM OF THE DRAIN LINE AND THE TOP OF THE DRAIN.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE IS SOILED. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANTIZE INTERIOR OF ICE MACHINE.,
- 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
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- OBSERVED KEYS, CELL PHONE ON SLICER. PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
|
09/22/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- COOKLINE PREP COOLER HOLDING PASTA IN BOTTOM AT 40F, DRESSING IN TOP AT 41F. VIOLATION 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: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED IN SEPARATE COOLER FROM READY-TO-EAT FOODS. VIOLATION CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
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03/29/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Da Edardo Llc/Cafe Nini, 98 Kercheval, Grosse Pointe Farms, MI 48236 »