- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed cold cooked port at 44 F, cold slaw at 45 F, raw salmon at 44 F, raw beef at 45 F, and cold cooked pasta at 44 F in the Traulson # 3 cooler located across from the cook line. Discard all potentially hazardous cold foods. Maintain potentially hazardous cold food at 41 F or less., Corrected: The PIC moved all of the potentially hazardous cold food to the walk-in 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:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- A food shall be discarded if exceeds the expiration date. Observed a container of Greek yogurt in the "Victory" reach-in cooler near the server beverage station that was past the expiration date. Observed a container of Greek yogurt in the standing reach-in cooler to the left of the cook line that was past the expiration date. Discard all food items that are past their expiration date. , Corrected: The PIC discarded both containers of Greek yogurt that were past their expiration date.
- 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
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good repair. Observed a leaking 1-compartment sink on the left portion of the cook line. Repair or replace leaking plumbing fixtures.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/07/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Cooler has been removed from facility. A new cooler has been ordered. 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)
|
11/07/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In the center of the cookline there is a one door cooler that is out of temp, the salmon, chicken, cheese, etc are 52F. Adjust cooler or repair immediately. Move items to another unit. In the employee cafe in the basement the 2 door cooler on the left side of the kitchen has deli meats and yogurts at 48-52F. Discard items that have been in cooler more than 2 hours. Move other items to another unit. Repair/adjust. All phfs have been moved from these units. Correct immediately. Repair/adjust units, revisit 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)
|
10/02/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- THE CONSUMER ADVISORY DISCLOSURE IS NOW ON MENU. ITEM 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
|
03/27/2014 | 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:
- THE TAVERN MENU IS MISSING THE DISCLOSURE ASTERISK NEXT TO FOOD ITEMS INCLUDING BEEF-SALADS WITH BEEF INCLUDED. ALL REQUIRED FOOD ITEMS SHALL BE IDENTIFIED AS A POSSIBLE MENU HAZARD AS AN UNDER COOKED ITEM. PLACE ASTERISKS ON MENU ITEMS-SALADS WITH BEEF ADDED-WITHIN SIX MONTHS., ,
- 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: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE BAR AREA DISH MACHINE SHOWS NO SANITIZER WITH IODINE LEVELS. ALL DISH MACHINES SHALL PROPERLY SANITIZE. REPAIR MACHINE AND USE KITCHEN DISH MACHINE UNTIL UNIT REPAIRED AT BAR AREA. CORRECT IMMEDIATELY. , DISH MACHINE NOW SANITIZING CORRECTLY. ITEM CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- By the buffet table
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS STORED NEXT TO CHEESE ON BUFFET LINE COOLER. ALL RAW FOODS SHALL BE SEPARATED FROM READY TO EAT FOODS. SEPARATE EGGS IMMEDIATELY. , CORRECTED-EGGS SEPARATED TODAY.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: 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:
- OPEN MILK AND CREAM CONTAINERS NOT DATE MARKED. ALL REQUIRED FOODS SHALL BE PROPERLY MARKED. MARK MILKS AND CREAMS TODAY AND TRAIN STAFF PROPERLY. , CORRECTED-MILKS AND CREAMERS DATE MARKED TODAY.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Locations:
- back kitchen area
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEE EATING IN KITCHEN DURING INSPECTION. TRAIN ALL STAFF TO EAT ONLY IN PROPER AREAS. CORRECT IMMEDIATELY. ITEM TO BE RECHECKED DURING NEXT ROUTINE INSPECTION.
- 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
|
03/17/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- COOKLINE COOLER HAD FISH AND CHICKEN AT 40F. COOLER HAS BEEN REPAIRED. 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)
- System Maintained in Good Repa
- Comment:
- HANDSINK HAS BEEN REPAIRED AT DISH AREA. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/16/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKLINE COOLER HAS POTENTIALLY HAZARDOUS ITEMS AT 47-53F, FISH 47F, CHICKEN WAS 53F, ETC. COOLER WAS EMPTIED AND ITEMS DISCARDED TODAY. REPAIR/ADJUST, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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 components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR GASKETS ON BANQUET COOLERS THAT ARE BROKEN BY NEXT INSPECTION. EQUIPMENT MUST BE IN GOOD REPAIR. RECHECK IN 6 MONTHS.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR BROKEN HANDSINK OUTSIDE OF DISH AREA. PLUMBING MUST BE IN GOOD WORKING ORDER. THIS IS A REPEAT VIOLATION. CORRECT BY NEXT INSPECTION. RECHECK IN 6 MONTHS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/11/2013 | Routine |
- Floor and Wall Junctures, Cove
- Items:
- Floor(s) juncture
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- COVED MOLDING IN MAIN WALK IN COOLER HAS FALLEN , REPAIR BY NEXT INSPECTION. (RIGHT SIDE WHEN WALKING INTO COOLER).
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDWASH SINK ADJACENT TO DISH AREA IS NOT WORKING TODAY, HOT OR COLD WATER. REPAIR BY NEXT INSPECTION. ( THERE ARE OTHER HANDWASH SINKS IN THE GENERAL AREA THAT CAN BE USED)
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/06/2013 | Routine |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- Coolers Facility
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- 3 EXPIRED PACKAGES OF SLICED DELI MEAT DATED 7/2/12 IN COOKLINE COOLER., EXPIRED POTENTIALLY HAZARDOUS READY TO EAT FOODS DISCARDED.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Wall(s) dish washing area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- WALL HEAVILY MOLDED BELOW THE LEVEL OF THE DRAIN BOARD AT THE DISHWASHING MACHINE NEAR GARBAGE DISPOSAL.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- cold water faucet handle dish washing area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- COLD WATER FAUCET LEAKING INTO A BUCKET AT HOSE ATTACHMENT IN DISHWASHING AREA.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/10/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Coolers Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) TUNA SALAD AT 53F, COTTAGE CHEESE AT 46F ON SALAD BAR - COOKED CHICKEN AT 53F, TUNA SALAD AT 53F, HALF/HALF 53F INSIDE 2 COOLER IN EMPLOYEE CAFE - AMBIENT AIR TEMPERATURE AT 55F 2) RAW CHICKEN AT 53F, CORNED BEEF AT 57F, RAW BEEF AT 48F INSIDE 2-DOOR COOKLINE COOLER - AMBIENT AIR TEMPERATURE AT 48F , POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE 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)
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- Coolers Facility
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- POTENTIALLY HAZARDOUS READY TO EAT FOODS BEYOND CONSUME BY DATE: 1) TRAY OF SLICED DELI INSIDE WALK-IN COOLER DATED 12/5 2) DELI HAM INSIDE 4-DOOR COOLER DATED 12/5 3) HOMEMADE CAESAR DRESSING IN DESSERT COOLER DATED 11/26 4) COLESLAW IN 2 DOOR SALAD COOLER AT COOKLINE DATED 11/30, EXPIRED POTENTIALLY HAZARDOUS READY TO EAT FOODS DISCARDED.
- 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
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- banquet area drink station
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- MISSING, DAMAGED, STAINED CEILING TILES AT BANQUET AREA DRINK STATION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
|
12/14/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 4-door cooler(s) Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVE COOKED MEAT AT 48F, SAUCE AT 52F, CHICKEN AT 55F INSIDE 4-DOOR REACH-IN COOLER IN KITCHEN - AMBIENT AIR TEMPERATURE AT 58F. , POTENTIALLY HAZARDOUS FOOD 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: Methods-Hot Water and Chemical
- Items:
- Iodine solution
- Locations:
- glass washer bar
- Problems:
- Not immersed in For at least 30 seconds
- Corrections:
- Submerse for at least 30 seconds.
- Comment:
- ADEQUATE SANITIZER PROVIDED FOR PROPER DISHWASHING.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- baking area
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- BANQUET DRINK STATION
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
|
06/30/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- can opener prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- walk-in cooler(s) Kitchen Area
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- MOLDED SLICED DELI MEATS DATE MARKED FOR 11/27 INSIDE THE KITCHEN WALK-IN COOLER., EXPIRED DATE MARKED FOOD DISPOSED OF AS REQUIRED.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE OVEN INSIDE THE BAKERY 2) SINGLE COMPARTMENT SINKS IN BAKERY AND KITCHEN BANQUET AREA 3) 3-COMPARTMENT SINK IN BANQUET DISH WASHING ROOM
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- BANQUET DRINK STATION
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- women's locker room basement
- Problems:
- Runs for less than 15 seconds without need for reactivation
- Corrections:
- Repair/replace so that it runs for at least 15 seconds without need to reactivate.
- Comment:
- 3 HANDSINKS IN WOMEN'S LOCKER ROOM HAVE METERED HOT AND COLD WATER FAUCETS WHICH RUN LESS THAN 3 SECONDS WHEN ACTIVATED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Facility
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED IN-USE UTENSILS, SUCH AS KNIVES, STORED INSIDE A SANITIZING SOLUTION IN BETWEEN USES THROUGHOUT THE FACILITY.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) items that don't pertain to business
- Locations:
- BANQUET DRINK STATION
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- JUICER WITH MOLDED BLADES OBSERVED AT BANQUET AREA DRINK STATION - REMOVE UNUSED/ UNNECESSARY EQUIPMENT FROM FACILITY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
12/21/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW FISH AND AIR TEMP IN REFER #6 AT 46F. CORRECTED AT TIME OF INSPECTION BY ADJUSTING COOLER SETTINGS AND BRINGING AIR TEMP DOWN TO 38F.
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE NOT REACHING 160F DURING RINSE CYCLE. CORRECTED AT TIME OF INSPECTION BY ADJUSTING MACHINE TO REACH 160F.
- 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
|
06/29/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR DRINKING FOUNTAIN LEAK OR REMOVE BY NEXT INSPECTION REPAIR DOOR TO BEER COOLER IN BAR, DOOR WAS HARD TO CLOSE AND FOUND OPEN TODAY REPAIR HANDLES ON SINK FAUCET IN SERVING BAR AREA, SINK WAS DIFFICULT TO TURN OFF
- 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.
|
12/22/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- REACH-IN COOLER #5 IN BACK HALL HOLDING MILK AT 47F. POTENTIALLY HAZARDOUS FOOD MUST BE STORED AT/BELOW 41F. ADJUST COOLER OR SERVICE TO BRING TEMPERATURE DOWN. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 7-1-09 TO VERIFY COMPLIANCE., ,
- 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:
- REACH-IN COOLER #5 IN BACK HALL HOLDING MILK AT 47F. POTENTIALLY HAZARDOUS FOOD MUST BE STORED AT/BELOW 41F. ADJUST COOLER OR SERVICE TO BRING TEMPERATURE DOWN. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 7-1-09 TO VERIFY COMPLIANCE., , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- RAW FISH STORED BELOW RAW BEEF. CORRECTED AT TIME OF INSPECTION BY MOVING RAW FISH TO TOP SHELF.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- BAKERY WALK-IN FREEZER HAS AN ACCUMULATION OF ICE ON THE FLOOR. CLEAN OFTEN ENOUGH TO PRECLUDE BUILD-UP OF ICE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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06/18/2009 | Routine Inspection |
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