- Critical: Potentially Hazardous Food (Ti
- Comment:
- An e-mail was sent to David Pearson at the Wayne County Health Department. Cooler is now using time as a public health control written procedures were provided along with placement/discard time chart. 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
- Comment:
- Observed at time of inspection deli meats at 45 F, cheese at 49 F in cold deli line cooler closest to the door. Attempts to repair cooler have been made multiple times, observed two work order forms. This is the second follow up an office consultation with associated fees may need to occur. Correct immediately by holding all potentially hazardous food at 41 F or below or switch to using time as a public health control and provided written procedures and the placement and discard times of food. ,
- 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)
|
10/03/2014 | Follow-up |
- Critical: Mechanical Warewashing Equipme
- Comment:
- Observed at time of inspection hot water sanitizing dish machine is capable of changing irreversible thermometer at 160 F. Corrected.
- General violation description:
- 4-501.110 - (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZERS may not be less than: (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Mechanical Warewashing Equipme
- Comment:
- Observed at time of inspection hot water sanitizing dish machine is capable of changing irreversible thermometer at 160 F. Corrected.
- General violation description:
- 4-501.110 - (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZERS may not be less than: (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection on salad bar: lettuce, cut ham, cut turkey at 41 F or below. At deli line all coolers are keeping food at 41 F or below except for the one closest to the front entrance observed tomato's, cheese and cut deli meat at 58 F. The inside of the cooler appears to have ice building up around the edges. Cooler may need to be thawed out and adjusted. Ice could be preventing the cold air from reaching the food. Correct as soon as possible a follow up will occur in about 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: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection on salad bar: lettuce, cut ham, cut turkey at 41 F or below. At deli line all coolers are keeping food at 41 F or below except for the one closest to the front entrance observed tomato's, cheese and cut deli meat at 58 F. The inside of the cooler appears to have ice building up around the edges. Cooler may need to be thawed out and adjusted. Ice could be preventing the cold air from reaching the food. Correct as soon as possible a follow up will occur in about 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)
|
09/24/2014 | Follow-up |
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine wash solution temperature
- Problems:
- Less than 160 degrees F
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- Observed at time of inspection dishwasher unable to complete turn color on irreversible paper thermometer. Dishwasher is not heating the whole surface of plates and utensils to 160 F or above. Correct by repair/replacing dishwasher so heat sanitizing is occurring. Correct immediacy a follow up will occur in about 10 days. This is a repeat violation fill out risk control plan.,
- General violation description:
- 4-501.110 - (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZERS may not be less than: (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine wash solution temperature
- Problems:
- Less than 160 degrees F
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- Observed at time of inspection dishwasher unable to complete turn color on irreversible paper thermometer. Dishwasher is not heating the whole surface of plates and utensils to 160 F or above. Correct by repair/replacing dishwasher so heat sanitizing is occurring. Correct immediacy a follow up will occur in about 10 days. This is a repeat violation fill out risk control plan.,
- General violation description:
- 4-501.110 - (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZERS may not be less than: (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection two cold holders on line and salad bar are holding food out of temp. Observed tomato, cheese, turkey, ham salami at 50 F on display line cold holders. On salad bar chole slaw at 48 F, cut ham and cut chicken at 47 F. Correct by holding all ready to eat potentially hazardous cold food at 41 F or below. All food has been out for no more then an hour and a half. Move food to the walk in cooler for rapid cooling. A follow up will occur in about 10 days. This is a repeat violation fill out provided risk control plan and submit to David Pearson at the Wayne County Health Department within 5 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection two cold holders on line and salad bar are holding food out of temp. Observed tomato, cheese, turkey, ham salami at 50 F on display line cold holders. On salad bar chole slaw at 48 F, cut ham and cut chicken at 47 F. Correct by holding all ready to eat potentially hazardous cold food at 41 F or below. All food has been out for no more then an hour and a half. Move food to the walk in cooler for rapid cooling. A follow up will occur in about 10 days. This is a repeat violation fill out provided risk control plan and submit to David Pearson at the Wayne County Health Department within 5 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection hand wash sink in dish room and hand wash sink by back cook line were blocked by speed racks. Corrected at time of inspection speed racks were moved. Corrected.
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection hand wash sink in dish room and hand wash sink by back cook line were blocked by speed racks. Corrected at time of inspection speed racks were moved. Corrected.
- 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)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection mold growing on the inside of the ice machine on non-food contact surface. Also ice growing on the condenser line of walk in freezer. Correct by cleaning at a frequency able to prevent the build up of mold and ice. A follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection mold growing on the inside of the ice machine on non-food contact surface. Also ice growing on the condenser line of walk in freezer. Correct by cleaning at a frequency able to prevent the build up of mold and ice. A follow up will occur at the next routine inspection.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/04/2014 | Routine |
- Critical: Mechanical Warewashing Equipme
- Comment:
- OBSERVED HOT WATER SANITIZING DISHWASHER HEATING PLAT SURFACE TO 160 F. CORRECTED.
- General violation description:
- 4-501.110 - (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZERS may not be less than: (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Mechanical Warewashing Equipme
- Comment:
- OBSERVED HOT WATER SANITIZING DISHWASHER HEATING PLAT SURFACE TO 160 F. CORRECTED.
- General violation description:
- 4-501.110 - (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZERS may not be less than: (1) For a stationary rack, single temperature machine, 74°C (165°F)
|
04/01/2014 | Follow-up |
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine wash solution temperature
- Problems:
- Less than 160 degrees F
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- Observed at time of inspection hot water sanitizing machine failed to reach 160 F at plate surface as measured by irreversible heat strip thermometer and mid max thermometer. Correct by repair/replacing so plate surface reaches 160 F. Correct immediately. A follow up will occur in about 10 days.,
- General violation description:
- 4-501.110 - (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZERS may not be less than: (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine wash solution temperature
- Problems:
- Less than 160 degrees F
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- Observed at time of inspection hot water sanitizing machine failed to reach 160 F at plate surface as measured by irreversible heat strip thermometer and mid max thermometer. Correct by repair/replacing so plate surface reaches 160 F. Correct immediately. A follow up will occur in about 10 days.,
- General violation description:
- 4-501.110 - (A) The temperature of the wash solution in spray type warewashers that use hot water to SANITIZERS may not be less than: (1) For a stationary rack, single temperature machine, 74°C (165°F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection cheese stacked above the rim of the cold holder that measured at 51 F and cut lettuce in cold holder at 55 F. Correct by holding all potentially hazardous cold food at 41 F or below. Cheese and lettuce had only been out for an hour and a half, extra cheese was removed and placed in reach in cooler the rest of the cheese measured at 41 F or below. Lettuce was taken off incline and placed directly in cold holder a temperature of it was taken at the end of inspection and it reached 41 F. 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection cheese stacked above the rim of the cold holder that measured at 51 F and cut lettuce in cold holder at 55 F. Correct by holding all potentially hazardous cold food at 41 F or below. Cheese and lettuce had only been out for an hour and a half, extra cheese was removed and placed in reach in cooler the rest of the cheese measured at 41 F or below. Lettuce was taken off incline and placed directly in cold holder a temperature of it was taken at the end of inspection and it reached 41 F. 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)
|
03/05/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE INTERIOR CLEANED
- 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
|
09/27/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN ICE MACHINE OF OBSERVED GROWTH,
- 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
|
08/27/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN AND SANITZE THE CAN OPENER OF ACCUMULATED RESIDUE AND SHAVINGS.......CORRECTED AT VISIT BY PUTTING IN TO DISHWASH
- 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 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:
- AFTER NUMEROUS RUNS DISHWASHER FAILED TO MELT THERMOLABEL.....ADJUST / REPAIR MACHINE TO PROPER SANITIZE BY HEAT ,,,,CALL SERVICE USE CHEMICAL SANITZTION AT 3 COMPARTMENT SINK UNTIL CORRECTED,
- 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
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02/15/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- 1. THE SALAD TABLE WAS AT 38F AND THE TUNA SALAD WAS AT 41F AND THE BEEF WAS AT 42F. THE COOLER IS BARELY MAINTAINING 41F. MONITOR THE TEMPERATURES. THE TEMPERATURE WAS LOWERED ON THE UNIT. VIOLATION HAD BEEN CORRECTED. 2. THE CUT TOMATO TRAY ON THE GRILL AREA COOLER WAS AT 41F. THE UNIT IS FINE BUT THE PHF PREPARATION TIME IS LOWERED AND STORE IN WALK IN COOLER BEFORE PLACING ON THE TOP. VIOLATION HAD BEEN CORRECTED BY MAKING THE CHANGES IN THE PREPARATION. 3. NO PHHF WAS STORED ON THE COMFORT ZONE AREA COOLER. VIOLATION HAD BEEN 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: Methods-Hot Water and Chemical
- Comment:
- THE TRANSFORMER INSIDE THE BOOSTER HEATER WAS BURNT OUT. IT WAS REPLACED. THE THERMO STRIP TURNED INTO BLACK. VIOLATION HAD BEEN CORRECTED.
- 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
|
09/12/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The Potentially Hazardous food (PHF) is above 41f in the following 3 areas. A follow up inspection will be conducted with in 10 days. 1. The salad table: The tuna was at 51f and the Feta Cheese was at 49f. 2. The grill area, the cheese was at 49f. 3. the classic comfort area the turkey sandwich is at 47.4 f. PHF shall be maintained under 41f or lower. Toxin production or bacterial growth may occur if food is stored in the temperature zone for more than 4 hours. Discard all the phf items that are above 41f and stored in the respective areas for more than 4 hours. ,
- 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:
- The hot sanitizer dish washer did not reach the sanitization temperature of 160f. Seems the booster heater was failed. After washing, sanitize the dishes in the 3-compartment sink until it is repaired. A follow up inspection will be conducted with in 10 days.,
- 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
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08/29/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE FAN MOUNT AND THE VICINITY WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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
- Critical: Hot and cold holding
- Comment:
- 2. THE AIR TEMPERATURE WAS AT 29F AND THE TUNA TEMPERATURE WAS AT 41F. FAN WAS REPLACED. VIOLATION HAD BEEN 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)
|
03/14/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE WIC FAN MOUNT WAS NOT CLEANED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- 1. THE VEGETABLE PIZZA WAS AT 145F. THERMOSTAT WAS TURNED UP. VIOLATION HAD BEEN CORRECTED. 2. THE FAN WAS BROKEN AND IT WILL BE REPLACED. THE TUNA WAS AT 43F. DISCARD ALL PHF AFTER 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
|
03/06/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- LOOSE DIRT HAS ACCUMULATED ON THE FAN MOUNT VICINITY IN THE WALK IN COOLER. COVER ALL THE FOOD ITEMS AND THEN TAKE A WIPING CLOTH AND WASH, RINSE AND SANITIZE THOSE AREAS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING COLD AND HOT HOLDING FOOD ITEMS WERE IN DANGER ZONE. 1.THE VEGETABLE PIZZA ON THE WARMER WAS AT 109F. IT WAS DISCARDED. THE OPERATOR INCREASED THE TEMPERATURE AND NOTICED THE WARMER WENT UP. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 2. THE TUNA IN THE SALAD BAR WAS AT 44F. MAINTAIN THE TEMPERATURE UNDER 41F OR LOWER. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS MAINTAINED IN THE TEMPERATURE DANGER ZONE OF 41F-135F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN TEN DAYS. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT ARE ABOVE 41F FOR MORE THAN 4 HOURS. , ,
- 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)
|
02/28/2012 | Routine Inspection |
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN BOTH THE MICROWAVE OVENS IN THE DINING HALL.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT THE HAND WASH STATION IN THE FOOD DISPLAY HALL.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH STATION IN THE FOOD DISPLAY HALL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
08/29/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- The wash cycle hot water control fuse was tripped. It was reset and the temperature was reached to 160f. Violation had been corrected.
- 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
- Clean Freq, Nonfood-Contact Su
- Comment:
- Can opener blade and handle were cleaned and the violation had been corrected.
- 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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02/28/2011 | Follow-up |
- 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:
- THE TEST STRIP DID NOT TURN THE COLOR AFTER 4 RUNS. THE DISH WASHER DID NOT REACH THE SANITIZATION TEMPERATURE OF 160F ON THE UTENSIL SURFACE. AFTER WASHING THE DISHES, SANITIZE THEM IN A 3-COMPARTMENT SINK UNTIL THE DISHWASHER IS REPAIRED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE CAN OPENER BLADE AND HANDLE.,
- 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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02/16/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED POTENTIALLY HAZARDOUS FOOD (PHF) STORED BELOW 135F IN HOT HOLDING: -HOT DOGS AT 115F -CHICKEN TENDERS AT 110F KEEP PHF STORED AT 135F OR ABOVE. CORRECTED BY REHEATING TO 165F WITHIN 2 HOURS AT TIME OF INSPECTION.
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED DAMAGED, DENTED CANNED GOODS IN THE DRY STORAGE AREA. DO NOT USE DAMAGED CANS. CORRECTED BY REMOVING TO RETURN TO SUPPLIER AT TIME OF INSPECTION.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED GREASE BUILD UP ON THE FLOOR NEXT TO THE DEEP FRYERS. KEEP PHYSICAL FACILITY 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED SINGLE-SERVICE ITEMS SUCH AS STYROFOAM CUPS, PIZZA BOXES, TO-GO CONTAINERS AND PLATES STORED ON THE FLOOR IN THE DRY STORAGE ROOM. KEEP THESE ITEMS STORED AT LEAST 6 INCHES OFF 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
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED POTENTIALLY HAZARDOUS FOOD (PHF) STORED BELOW 135F IN HOT HOLDING: -HOT DOGS AT 115F -CHICKEN TENDERS AT 110F KEEP PHF STORED AT 135F OR ABOVE. CORRECTED BY REHEATING TO 165F WITHIN 2 HOURS AT TIME OF INSPECTION.
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED DAMAGED, DENTED CANNED GOODS IN THE DRY STORAGE AREA. DO NOT USE DAMAGED CANS. CORRECTED BY REMOVING TO RETURN TO SUPPLIER AT TIME OF INSPECTION.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED GREASE BUILD UP ON THE FLOOR NEXT TO THE DEEP FRYERS. KEEP PHYSICAL FACILITY 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED SINGLE-SERVICE ITEMS SUCH AS STYROFOAM CUPS, PIZZA BOXES, TO-GO CONTAINERS AND PLATES STORED ON THE FLOOR IN THE DRY STORAGE ROOM. KEEP THESE ITEMS STORED AT LEAST 6 INCHES OFF 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
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08/19/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed potentially hazardous, ready to eat foods stored under refrigeration for more than 24 hours without date marking. -tuna salad, deli meats not labeled Corrected by labeling and training at time of inspection.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed individual chemical spray containers without labels. Keep chemical containers clearly labeled with the common name of the chemical contents. Person in charge labeled chemicals at time of inspection. Corrected.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed non-food contact surfaces of equipment soiled. -food scale -inside refrigerated drawers along cook line -can opener Keep non-food contact surfaces of equipment 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.
- Containers Identified with Com
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed bulk foods such as flour and corn meal removed from their original containers not labeled. When removing foods from the original container, label the new container with the common name of the food.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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02/10/2010 | Routine Inspection |
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