- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: PIC emailed picture of newly purchased QUAT 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)
|
06/01/2015 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kit shall be provided that accurately measures the concentration in mg/L of QUAT sanitizing solution. Observed employees using a QUAT sanitizing solution to clean wares. QUAT test strips were not observed. Provide QUAT sanitizer test strips and make them easily accessible to all employees. ,
- 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)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed two boxes of oranges being stored on the floor under the prep table in the kitchen. Store all food at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
05/26/2015 | Routine |
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD SERVICE EMPLOYEE WAS NOT WEARING A HAIR RESTRAINT TODAY. A HAT, HAIRNET OR OTHER HAIR COVERING IS NEEDED. CORRECT BY NEXT INSPECTION.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
05/22/2014 | Routine |
| No violation noted during this evaluation. | 05/21/2013 | Routine |
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Locations:
- Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Kitchen Area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
05/29/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Comment:
- CORRECTED: THE INTERIOR OF THE CABINETS HAS BEEN PAINTED AND SEALED TO A SMOOTH AND EASILY CLEANABLE SURFACE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: -THE TWO DOOR REACH-IN COOLER IS NOW HOLDING TEMPS BELOW 41F. -THE DAMAGED PREPARATION TABLE HAS BEEN REPLACED. -THE DISHMACHINE HAS BEEN REMOVED FROM THE FACILITY, ALL DISHES ARE WASH-RINSED-SANITIZED WITHIN THE 3-COMP SINK.
- 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.
- Handwash Aids & Devices, Use R
- Comment:
- CORRECTED: HAND WASH REMINDER SIGNS HAVE BEEN PROVIDED AT THE HAND WASH SINK.
- General violation description:
- 6-301.13 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under ## 6-301.11 and 6-301.12 and # 5-501.16(C).
- Junctures, Coved/Enclosed/Seal
- Comment:
- THE FLOOR / WALL JUNCTURES WITHIN THE PANTRY STILL HAVE NOT BEEN COVED. PROVIDE A PROPER COVE BASE FOR ALL FLOOR / WALL JUNCTURES IN FOOD PREPARATION AND WARE-WASH AREAS. A VARIANCE REQUEST FORM HAS BEEN PROVIDED TO THE P.I.C. SUBMIT THE FORM TO WAYNE COUNTY ENVIRONMENTAL HEALTH ATTENTION PAUL BARRY. CORRECT OR SUBMIT THE VARIANCE FORM WITHIN 10 DAYS
- 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.
- Surface Characteristics, Indoo
- Comment:
- CORRECTED: THE CEILING TILES WITHIN THE PANTRY ROOM AND OVER THE SERVING AREA HAVE BEEN REPLACED WITH SMOOTH AND EASILY CLEANABLE TILES.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- Using a Handwashing Sink
- Comment:
- CORRECTED: THE HAND WASH SINK IS NO LONGER BLOCKED AND IS NOW EASILY ACCESSIBLE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Using Dressing Rooms and Locke
- Comment:
- CORRECTED: ALL PERSONAL ITEMS HAVE BEEN PROPERLY STORED.
- 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.
- Clean Freq, Nonfood-Contact Su
- Comment:
- CORRECTED: THE INTERIOR OF THE CABINETS HAS BEEN PAINTED AND SEALED TO A SMOOTH AND EASILY CLEANABLE SURFACE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: -THE TWO DOOR REACH-IN COOLER IS NOW HOLDING TEMPS BELOW 41F. -THE DAMAGED PREPARATION TABLE HAS BEEN REPLACED. -THE DISHMACHINE HAS BEEN REMOVED FROM THE FACILITY, ALL DISHES ARE WASH-RINSED-SANITIZED WITHIN THE 3-COMP SINK.
- 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.
- Handwash Aids & Devices, Use R
- Comment:
- CORRECTED: HAND WASH REMINDER SIGNS HAVE BEEN PROVIDED AT THE HAND WASH SINK.
- General violation description:
- 6-301.13 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under ## 6-301.11 and 6-301.12 and # 5-501.16(C).
- Junctures, Coved/Enclosed/Seal
- Comment:
- THE FLOOR / WALL JUNCTURES WITHIN THE PANTRY STILL HAVE NOT BEEN COVED. PROVIDE A PROPER COVE BASE FOR ALL FLOOR / WALL JUNCTURES IN FOOD PREPARATION AND WARE-WASH AREAS. A VARIANCE REQUEST FORM HAS BEEN PROVIDED TO THE P.I.C. SUBMIT THE FORM TO WAYNE COUNTY ENVIRONMENTAL HEALTH ATTENTION PAUL BARRY. CORRECT OR SUBMIT THE VARIANCE FORM WITHIN 10 DAYS
- 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.
- Surface Characteristics, Indoo
- Comment:
- CORRECTED: THE CEILING TILES WITHIN THE PANTRY ROOM AND OVER THE SERVING AREA HAVE BEEN REPLACED WITH SMOOTH AND EASILY CLEANABLE TILES.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- Using a Handwashing Sink
- Comment:
- CORRECTED: THE HAND WASH SINK IS NO LONGER BLOCKED AND IS NOW EASILY ACCESSIBLE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Using Dressing Rooms and Locke
- Comment:
- CORRECTED: ALL PERSONAL ITEMS HAVE BEEN PROPERLY STORED.
- 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.
|
03/07/2012 | Follow-up |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Dining area
- Problems:
- Not provided At hand sink
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Dining area
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Kitchen Area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/29/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- buffet table
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WHOLE MILK AT 51F AND SKIM MILK AT 58F AT THE BREAKFAST BUFFET IN LOBBY., POTENTIALLY HAZARDOUS FOODS DISCARDED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- utensil storage pans Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- 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.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- hot water faucet handle kitchen handsink
- Problems:
- In poor repair
- Corrections:
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Kitchen Area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/08/2010 | Routine Inspection |
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