- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS ARE PROVIDED AND PROOF OF PURCHASE WAS PROVIDED THROUGH EMAIL. 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)
|
05/21/2015 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- THERE ARE NO CHLORINE TEST STRIPS AVAILABLE AT FOLLOW UP INSPECTION. A RISK CONTROL PLAN 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)
|
05/18/2015 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- OBSERVED NO CHLORINE SANITIZING TEST STRIPS INSIDE RESTAURANT. A TEST KIT MUST BE PROVIDED TO TEST THE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. PROVIDE CHLORINE TEST KIT. FOLLOW UP 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)
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- OBSERVED CEILING TILE AND PAINT CANS STORED IN BATHROOM. REMOVE UNNECESSARY ITEMS FROM PREMISES. VERIFY CORRECTION AT NEXT INSPECTION. , OBSERVED CEILING TILE AND PAINT CANS STORED IN BATHROOM. PREMISES SHALL BE FREE OF ITEMS THAT ARE UNNECESSARY TO THE OPERATION OF THE ESTABLISHMENT. REMOVE THE CANS AND TILE FROM THE BATHROOM. VERIFY CORRECTION AT NEXT INSPECTION.
- 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
|
05/08/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- THE CUTTING BOARD AT IN FRONT OF THE PIZZA OVEN AND NEXT TO THE CASH REGISTER IS IN SUB-PAR CONDITION. ALL CUTTING BOARDS SHALL BE IN GOOD CONDITION. RESURFACE OR REPLACE CUTTING BOARD WITHIN 90 DAYS, ITEM TO BE RECHECKED AT NEXT INSPECTION.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE INTERIORS OF ALL REACH IN COOLERS ON BOTTOMS ARE UNCLEAN AND HAVE FOOD DEBRIS. ALL EQUIPMENT SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN ALL COOLERS INTERIORS DAILY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/29/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RANCH DRESSING IN REACH IN COOLER WAS 60F IN REACH IN COOLER. DO NOT KEEP PHF'S IN THIS COOLER UNTIL REPAIRED. OR KEEP ONLY PRODUCE IN THIS COOLER. CORRECT IMMEDIATELY., RANCH DISCARDED AT TIME OF INSPECTION. ONLY PRODUCE IS KEPT IN COOLER NOW.
- 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)
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- EXCESS AMOUNT OF PERSONAL ITEMS IN KITCHEN, MAINTAIN KITCHEN FREE OF CLUTTER AND PERSONAL ITEMS.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not provided with Screening that is sixteen mesh to the inch or greater
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- THE FRONT DOOR IS OPEN TODAY, KEEP DOOR CLOSED OR PROVIDE SCREENING TO PREVENT PEST ENTRY. RECHECK NEXT INSPECTION.
- 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
|
05/01/2013 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- THE MAIN HAND WASHING SINK IS NOT PROPERLY STOCKED WITH SANDSOAP. EMPLOYEES CANNOT CONDUCT PROPER HANDEWAHING AS REQUIRED WITHOUT HAND SOAP. PROPERLY STOCK HAND SOAP IMMEDIATELY., CORRECTED-HAND SINK PROPERLY STOCKED AND P.I.C. EDUCATED ON HAND WASHING REQUIREMENTS.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- 1-door refrigerator(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FOLLOWING AREAS ARE UNCLEAN: THE COOKLINE COOLER, THE PREP AREA FLOOR, INTERIOR OF REACH IN COOLER. KEEP ALL AREAS AND ITEMS CLEANED AND SANITIZED AS REQUIRED. CORRECT IMMEDIATELY.
- 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.
|
03/22/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL 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: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT REPAIRED.
- 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.
- Hand Cleanser, Availabilty
- Comment:
- SOAP PROVIDED TO EACH HANDSINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
|
10/17/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) CAN OPENER 2) SLICER
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) CAN OPENER 2) SLICER ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 3-door reach-in cooler Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- LARGE PAN OF MOZZARELLA CHEESE AT 48F INSIDE 3-DOOR REACH-IN COOLER IN KITCHEN - AMBIENT AIR TEMPERATURE AT 59F.
- 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)
- Locations:
- 3-door reach-in cooler Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- LARGE PAN OF MOZZARELLA CHEESE AT 48F INSIDE 3-DOOR REACH-IN COOLER IN KITCHEN - AMBIENT AIR TEMPERATURE AT 59F.,
- 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:
- prep table(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PIZZA PREP STATION COOLER SOILED - CLEAN AND ELIMINATE ALL VISIBLE DEBRIS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- prep table(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PIZZA PREP STATION COOLER SOILED - CLEAN AND ELIMINATE ALL VISIBLE DEBRIS. ,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- prep station cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SALAD PREP STATION COOLER AT 60F - DRESSINGS AT 62F INSIDE UNIT - REPAIR UNIT TO MAINTAIN 41F OR BELOW AT ALL TIMES.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- prep station cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SALAD PREP STATION COOLER AT 60F - DRESSINGS AT 62F INSIDE UNIT - REPAIR UNIT TO MAINTAIN 41F OR BELOW AT ALL TIMES. ,
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- 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
- Locations:
- employee restroom
- 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
- HVAC System Vents
- Items:
- HVAC system
- Locations:
- pizza oven filter(s)
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s) hot water faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Not completely submerged in sanitizing solution
- 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
|
07/20/2011 | Routine Inspection |
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Locations:
- kitchen chemical storage
- Problems:
- Present in facility Storage area
- Corrections:
- Remove from facility/premises.
- Comment:
- CORRECTION MADE: OBSERVED THE TOXIC AUTOMOTIVE WINDSHIELD WIPER FLUID PRESENT & USED IN THE KITCHEN HAS BEEN REMOVED FROM THIS LICENSED FOOD FACILITY AND WILL ONLY BE USED IN THE AUTOMOBILE AS DESIGN. NOTE: THE SKULL & CROSS BONES HAZARDOUS FOR HUMAN SKIN AND LUNG CONTACT.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- back room ceiling lights
- Problems:
- Not provided In dishwash area
- 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
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom door
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- Observed employee restroom door open during operating hours. Correction Made: Observed restroom door closed by operator.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
01/20/2011 | Routine Inspection |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE FOOD EMPLOYEE DID NOT KNOW THE MINIMUM INTERNAL TEMPERATURE NEEDED TO PREVENT FOOD BORNE DISEASE
- General violation description:
- 2-102.11 - ANSWERING WRONGLY 180*F. CORRECTION MADE: FOLLOWING INSTRUCTION THE FOOD EMPLOYEES PRESENT NOW KNOW THE MINIMUM INTERNAL PRODUCT TEMPERATURE NEEDED FOR SAFE FOOD HEATING TO BE MAINTAINED FOR AT LEAST 15 SECONDS ARE @ 145*F FOR STEAK (WHOLE MUSCLE MEAT), @ 155*F FOR HAMBURGER, @ 165*F FOR CHICKEN & FOR REHEATED FOODS.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEES DID NOT KNOW TO REPORT ILLNESS SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT BY NOTIFYING THE PERSON IN CHARGE. AND TO BE SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK FOLLOWING DIARRHEA OR VOMITING. THE FOOD EMPLOYEES DID NOT KNOW THE NAMES OF REPORTABLE DIAGNOSIS FROM ILLNESS DUE TO: i) SALMONELLA TYPHI, ii) SHIGELLA, iii) ESCHERICHIA COLI ("E-COLI"), iv) HEPATITIS "A" VIRUS, v) NORO VIRUS CORRECTION MADE: FOLLOWING INSTRUCTION WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" THE FOOD EMPLOYEES PRESENT NOW KNOW THE SIGNS AND SYMPTOMS OF THE BIG 5, THEIR REQUIREMENT TO INFORM THE PERSON IN CHARGE AND THE ACTIONS REQUIRED TO REMOVE THE RESTRICTIONS.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- kitchen 3 door cooler
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store unwashed fruits/vegetables below and away from foods needing little or no further prep.
- Comment:
- Observed hermetically sealed raw pork, stored on top of a case of hermetically sealed ready to eat shredded cheese. Correction Made: Observed the hermetically sealed raw pork stored down and away from all ready to eat foods.
- 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
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- kitchen Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head improperly stored in the MOP BUCKET. Reduce bacterial growth by providing air drying by hanging up or by draping the wet mop head. CORRECTION MADE: Observed the wet mop head draped over the squeeze chamber to quicken drying time and reduce bacterial growth.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- kitchen Food Employee
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- back room ceiling lights
- Problems:
- Not provided In dishwash area
- 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
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom door
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- Observed employee restroom door open during operating hours. Correction Made: Observed restroom door closed by operator.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Locations:
- kitchen Food Employee
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- PROHIBIT HAND-WASHING IN THE THREE COMPARTMENT SINK AND USE THE DESIGNATED HAND WASH SINK TO EXCLUSIVELY PERFORM HYGIENIC HAND WASHING.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
06/28/2010 | Routine Inspection |
- Cutting surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- food prep area Pizza prep area
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- back room ceiling lights
- Problems:
- Not provided In dishwash area
- 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)
- Locations:
- front entrance door
- Problems:
- Not provided with Screening that is sixteen mesh to the inch or greater
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed the front door propped open. Keep closed
- General violation description:
- 6-202.15 - else, fill the opening with a tight fitting screen door.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom door
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- Observed door open
- General violation description:
- 6-202.14 - keep closed during operating hours.
|
11/19/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN OVEN, REACH-IN COOLERS, AND DEFROIST THE FREEZER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A HAND WASH SIGN TO THE HAND WASH SINK IN RESTROOM.
- 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.
|
06/01/2009 | Routine Inspection |
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