- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Pop guns and rubber holders are moldy. Clean and sanitize these food contact surfaces. , Pop gun caps and holders cleaned and sanitized during routine inspection. 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Bottle caps under bar. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- bar(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Dust, sticky residue on plumbing under bar. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities Ceiling(s), Physical facilities Floor(s)
- Locations:
- storage room ceiling, storage room floor
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Ceiling in disrepair in middle storage room
- General violation description:
- 6-501.11 - floor is wet underneath it. Repair.
|
02/09/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- MENU'S CONSUMER ADVISORY HAS BEEN PROVIDED. EACH MENU HAS THE CORRECT VERBIAGE. CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
09/10/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECT VERBIAGE MUST BE USED WHEN COMMUNICATING THE CONSUMER ADVISORY TO THE PUBLIC. OPTIONS THAT THE OPERATION CAN USE WILL BE GIVEN. CHOOSE AN OPTION. OPERATOR WILL BE GIVEN UNTIL THE NEXT SCHEDULED INSPECTION TO COMPLETE THIS REQUIREMENT.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Handwashing Sinks
- Items:
- Handwashing lavatories
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating.
- Comment:
- HAND WASHING WAS BEING DONE IN THE KITCHEN NOT IN THE BAR AREA. , CORRECTED. THERE ARE TWO 3 COMPARTMENT SINK AREAS. HAND WASH SINK HAS BEEN ESTABLISHED AT ONE OF THE 3 COMPARTMENT SINK AREAS. SOAP AND HAND TOWELS HAVE BEEN PROVIDED.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Light Bulbs, Protective Shield
- Items:
- Light shielding plastic coated bulb(s)
- Locations:
- walk-in cooler(s)
- 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) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- FRONT AND SIDE DOOR OPEN. PROVIDE SCREEN AT DOORS TO PREVENT ENTRY OF PEST.
- 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
|
07/25/2014 | Routine |
| No violation noted during this evaluation. | 01/30/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- FOOD DEBRIS FOUND ON THE SLICER AFTER IT HAD BEEN CLEANED. MAKE SURE SLICER IS CLEANED ALL FOOD DEBRIS. ALSO CLEAN POP GUN HOLDERS THAT HAVE HEAVY BUILD UP FORMING., CORRECTED. SLICER AND POP GUN HOLDERS CLEANED TO SIGHT AND TOUCH.
- 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: Food Temperature Measuring Dev
- Comment:
- RISK CONTROL PLAN, CORRECTED. FOOD THERMOMETER PROVIDED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- RISK CONTROL PLAN , CORRECTED. QUAT TEST STRIPS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETERS NEED TO BE PROVIDED IN THE: COOLER NEXT TO THE SLICER BREAD 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)
|
01/16/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- A THERMOMETER WAS PROVIDED INSIDE BAR. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CHEESES ARE STORED IN REFRIGERATOR WHICH KEEP THEM AT 41F. 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: Sanitizing Solutions, Testing
- Comment:
- TEST STRIPS FOR QUAT SOLUTIONS WERE PROVIDED. PIC USED TEST STRIPS ON 3 COMPARTMENT SINK. CORRECTED.
- 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)
|
08/07/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WAS NO FOOD THERMOMETER AVAILABLE INSIDE BAR. A FOOD TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED AND READILY ACCESSIBLE TO ENSURE THE MAINTENANCE AND ATTAINMENT OF FOOD TEMPERATURES. PROVIDE THERMOMETERS. WILL VERIFY WITHIN 10 DAYS.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- WALK IN COOLER (WIC) POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHEESES INSIDE STAND-UP COOLER ARE 43.5F. EXCEPT DURING PREPARATION,COOKING, OR COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS(PHF) NEED TO BE HELD AT 41F OR LESS. KEEP PHF AT 41F OR LESS FOR COLD HOLDING. WILL VERIFY CORRECTION WITHIN 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit, Sanitizer test kit
- Problems:
- Not provided, Not provided
- Corrections:
- Provide., Provide.
- Comment:
- THERE WERE NO TEST STRIPS TO ENSURE ACCURATE CONCENTRATION OF QUAT SOLUTIONS IN MG/L. A TEST KIT OR OTHER DEVICE THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTIONS SHALL BE PROVIDED. PROVIDE QUAT TEST KIT. WILL VERIFY WITHIN 10 DAYS.,
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASHING SIGNS TO REMIND EMPLOYEES TO WASH THEIR HANDS NEED TO BE POSTED IN BOTH MEN'S AND WOMEN'S RESTROOM. A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND WASHING SINKS. PROVIDE SIGNAGE. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
08/02/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CONDENSER FINS IN COOLER ARE NOW CORRECTED. NO FOODS IN AREA.
- 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
|
05/01/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- WALK IN COOLER (WIC) CONDENSER(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CONDENSER FINS HAVE ICED UP PLEASE STORE NO FOOD(S) UNDER IT UNTIL DEFROSTED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- WALK IN COOLER (WIC) POTENTIALLY HAZARDOUS FOOD(S) PHF'S
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHEESE, SOUR CREAM TESTED 43 F PLEASE DO NOT STORE ANY PHF'S IN THIS COOLER UNTIL IT IS ABLE TO HOLD THEM 41 F OR LOWER, PIC + JEFF MOVED TO OTHER COOLER NEAR OFFICE WHICH WAS COMPLIANT
- 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)
|
02/01/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- DRAIN FLY NUMBERS HAVE BEEN GREATLY REDUCED/IMPROVED, ONLY A VERY FEW SEEN AT THE BAR TODAY, AND THERE WEREN'T ANY FOUND IN THE KITCHEN. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- System Maintained in Good Repa
- Comment:
- DRAIN FROM HANDSINK IN KITCHEN HAS BEEN EXTENDED AND DOES NOT LEAK ONTO FLOOR ANYMORE. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/30/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- ELIMINATE DRAIN FLIES/FRUIT FLIES IN ESTABLISHMENT, FLIES ARE NUMEROUS AT BAR AREA AND BY HANDSINK/3 COMP SINK IN KITCHEN. WORK WITH A LICENSED PEST CONTROL OPERATOR, CLEAN DRAINS REGULARLY, KEEP AREAS DRY, COVER LIQUOR BOTTLES AFTER HOURS, ETC. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- REPAIR DRAINLINE FROM HANDSINK IN KITCHEN. DRAINLINE FROM HANDSINK DOES NOT NEED AN AIR GAP. IT IS SITTING ABOVE THE DRAIN TO THE LEFT TODAY AND WHEN THE SINK IS ON IT FLOWS ONTO THE FLOOR. EITHER LOWER THE PIPE INTO THE BOWL OR TURN IT TO THE RIGHT ( EXTEND IT) SO IT IS OVER THE BOWL. CORRECT WITHIN 6 MONTHS, PLUMBING MUST BE IN GOOD WORKING ORDER.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/13/2012 | Routine |
- Critical: Frequency Before Use After Cle
- Comment:
- CORRECTED. PIC DEMONSTRATED PROPER PROCEDURE TO WASH, RINSE, SANITIZE AND AIR DRY DISHES.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED. PIC WAS KNOWLEDGEABLE OF THE 'BIG 5' FOODBORNE ILLNESSES AND SYMPTOMS. EMPLOYEE STATED SHE WAS SCREENED. ENSURE TO REVIEW WITH EMPLOYEES AND TO SCREEN NEW EMPLOYEES.
- 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: Restricted Use Pesticides, Cri
- Comment:
- CORRECTED. DID NOT OBSERVE ANY RAID OR OTHER INSECTICIDE IN FACILITY.
- General violation description:
- 7-206.11 - RESTRICTED USE PESTICIDES specified under 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
|
03/12/2012 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- 3-compartment sink
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- PER EMPLOYEE INTERVIEW. DISHES ARE NOT SANITIZED AFTER CLEANING EMPLOYEE NOT AWARE OF REQUIREMENT TO SANITIZE). ALWAYS SANITIZE AFTER CLEANING TO REDUCE HARMFUL PATHOGENS TO A SAFE LEVEL. THE PERSON IN CHARGE STATED THAT THE DISHES WILL BE SANITIZED IN THE FUTURE. ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEE INTERVIEW: EMPLOYEES HAVE NOT BEEN SCREENED FOR "BIG 5" FOODBORNE ILLNESS DIAGNOSES/SYMPTOMS. USING THE FORMS PROVIDED, PLEASE SCREEN ALL EMPLOYEES WORKING WITH FOOD AND/OR BEVERAGES, OR DEVELOP YOUR OWN PROCEDURE FOR SCREENING THAT COMPLIES WITH THE MICHIGAN FOOD CODE. ,
- 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: Restricted Use Pesticides, Cri
- Items:
- Restricted use pesticides
- Locations:
- storage area
- Problems:
- Does not meet requirement of specified in 40 cfr 152
- Corrections:
- Remove from facility/premises.
- Comment:
- THE CAN OF RAID INSECTICIDE IN THE STORAGE AREA IS NOT LABELED FOR USE IN A FOOD FACILITY/KITCHEN. REMOVE FROM FACILITY. ONLY PESTICIDES LABELED FOR USE IN A KITCHEN/RESTAURANT ARE PERMITTED.,
- General violation description:
- 7-206.11 - RESTRICTED USE PESTICIDES specified under 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Walk-in cooler
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- COVER THE BULBS IN THE WALK IN COOLER.
- 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
|
02/09/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BACK ROOM FAN AREA FILTER HAS LARGE ACCUMULATION OF DUST, FRIDGE IN SAME ROOM IS SOILED INSIDE ON SHELVES. CLEAN THESE ITEMS AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Warewashing, Sink Requirements
- Items:
- Sink compartment(s) of three compartment sink
- Comment:
- PERSON IN CHARGE STATED 3-COMPARTMENT SINK IS SET UP FROM LEFT TO RIGHT WITH WASH, RINSE AND SANITIZE. THE SINK IS SET UP TO BE OPPOSITE, DUE TO THE FAR RIGHT SINK DRAINING TO THE GREASE TRAP. REVERSE USAGE OF 3-COMPARTMENT SINK ACCORDING TO STICKERS ON OUTSIDE OF SINKS DENOTING FROM RIGHT TO LEFT WITH WASH, RINSE AND SANITIZE.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
|
08/09/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/04/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- hot water heater
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PILOT LIGHT ON HOT WATER HEATER BLEW OUT AT TIME OF INSPECTION. IT WAS RELIT- AT TIME OF INSPECTION, MONITOR CLOSELY UNTIL REPAIRED, CHECK HOT WATER SUPPLY EVERY HOUR, REPAIR HOT WATER HEATER SO THAT THE PILOT DOES NOT BLOW OUT.
- 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.
|
08/18/2010 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- THE MENU'S ARE CORRECT NOW, ASTERISKS AND COOKED TO ORDER ARE ADDED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- System Maintained in Good Repa
- Comment:
- THE FAUCET IS REPAIRED AT 3 COMP SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/01/2010 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Locations:
- menu
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- BATTER DISCARDED TODAY., STICKERS ARE WORN OFF, MENUS ARE NOW MISSING ASTERISKS NEXT TO GROUND ROUNDS AND OTHER ITEMS COOKED TO ORDER, AND THE " *COOKED TO ORDER" STICKERS ARE WORN OUT AS WELL. REPLACE STICKERS BY NEXT INSPECTION.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Locations:
- menu
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- STICKERS ARE WORN OFF, MENUS ARE NOW MISSING ASTERISKS NEXT TO GROUND ROUNDS AND OTHER ITEMS COOKED TO ORDER, AND THE " *COOKED TO ORDER" STICKERS ARE WORN OUT AS WELL. REPLACE STICKERS BY NEXT INSPECTION.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- BATTER WAS DISCARDED THAT WAS FOUND TODAY IN WIC DATED WITH A 12/09 DATE MARK. , BATTER DISCARDED TODAY.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- 3-compartment sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR FAUCET AT BAR 3 COMP SINK RIGHT SIDE BY NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- 3-compartment sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR FAUCET AT BAR 3 COMP SINK RIGHT SIDE BY NEXT INSPECTION.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/04/2010 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- floor Beer cabinet cooler(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF BEER COOLER WEST END, BOTTOM SHELF HAS A SPILL, MOISTURE ACCUMILATION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/03/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Dawg House Bar & Grill, 21350 Van Born, Dearborn Hgts, MI 48125 »