- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The cutting board in the kitchen is soiled today, clean at least every 24 hours, every 4 hours if it comes in contact with potentially hazardous items. Corrected today, cutting board cleaned at time of inspection.
- 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, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Not marked with a consume by date
- Corrections:
- Discard.
- Comment:
- Open packages of deli meats, ranch dressing, coleslaw, sour cream, etc. in reach in cooler without discard dates. Corrected today, RTE PHFs dated with discard dates.
- 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)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Ceiling in the mens restroom has damaged tiles, repair/replace by next inspection.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The interior of the keg cooler at the north end of the bar is soiled with spilled liquids, clean regularly, recheck next routine inspection. The backsplash and the area between the fryers is soiled today. There is an accumulation of grease between fryers and on backsplash. Clean regularly to avoid accumulation of soils. Recheck in 6 months.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/13/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- FRUIT FLIES ARE ELIMINATED BEHIND BAR BY PEST CONTROL COMPANY. CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Food Temperature Measuring Dev
- Comment:
- A DIGITAL THERMOMETER IS PROVIDED INSIDE FACILITY. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Sanitizing Solutions, Testing
- Comment:
- DISH WASH MACHINE HAS REPLACED IODINE SANITIZER WITH A CHLORINE SANITIZER AND CHLORINE STRIPS ARE PROVIDED. 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)
- Handwashing Signage
- Comment:
- HAND WASH SIGN HAS BEEN POSTED IN WOMEN'S BATHROOM. CORRECTED.
- 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.
|
12/03/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED FRUIT FLIES NEAR ICE BIN BEHIND FRONT BAR. PESTS NOT BE IN AN ESTABLISHMENT WHICH SERVES FOOD. GET RID OF FRUIT FLIES. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- OBSERVED NO WORKING FOOD THERMOMETER INSIDE BAR. A FOOD MEASURING DEVICE MUST BE AVAILABLE TO ATTAIN AN ENSURE THE MAINTENANCE OF FOOD TEMPERATURES. PROVIDE FOOD THERMOMETER. ,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit iodine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO IODINE SANITIZING TEST KIT FOR BAR DISH WASHER. A TEST KIT SHALL BE PROVIDED TO ENSURE THE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. PROVIDE IODINE TEST STRIP. 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED DIRTY COOLER DOORS AND COUNTER TOPS IN PREP AREA. PHYSICAL FACILITY SHALL BE CLEANED AT A FREQUENCY TO KEEP IT CLEAN. CLEAN PREP AREA. VERIFY CORRECTION AT NEXT INSPECTION.
- 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:
- OBSERVED DEEP SCRATCHES IN CUTTING BOARDS IN KITCHEN AND PREP AREA. CUTTING BOARDS SHALL BE RESURFACED TO ALLOW ADEQUATE CLEANING. RESURFACE CUTTING BOARDS. VERIFY CORRECTION 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.
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- OBSERVED ASH TRAYS WITH CIGARETTE BUTTS THROUGHOUT DISH WASHING AND PREP AREAS. TOBACCO MUST BE USED OUTSIDE THE ESTABLISHMENT AND AWAY FROM ANY POSSIBLE EXPOSURE TO FOOD. KEEP TOBACCO PARAPHERNALIA OUT OF THE ESTABLISHMENT.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASHING SIGN IN WOMEN'S BATHROOM. A SIGN SHALL BE POSTED BY EACH HAND WASHING SINK REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE HAND WASHING SIGNAGE. VERIFY CORRECTION AT NEXT INSPECTION.,
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
11/25/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORN BEEF AND HAM ARE NO LONGER STORED IN REACH IN COOLER BUT INSIDE DOUBLE DOOR STAND UP COOLER. HAM WAS 38 F, CORN BEEF 37 F, AND SLICED TOMATOES IN REACH-IN COOLER IN PREP AREA 36 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: Ready-to-Eat, Potentially Haza
- Comment:
- CUPS OF SALSA, SOUR CREAM, AND SALAD DRESSING IN DOUBLE DOOR COOLER NEAR KITCHEN AREA ARE DATE MARKED. CORRECTED.
- 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
- System Maintained in Good Repa
- Comment:
- HOT WATER IN MEN'S BATHROOM HAS CONSTANT VELOCITY AT THE FAUCET AND A REACHES AT LEAST 100 F FOR HAND WASHING. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/22/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND WASH SINK BEHIND THE BAR. EACH HAND WASH SINK MUST PROVIDED WITH DRYING PROVISIONS LIKE DISPOSABLE PAPER TOWELS. PAPER TOWELS WERE PROVIDED DURING INSPECTION. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE WAS NO SOAP AT THE HAND WASH SINK BEHIND THE BAR. THERE SHALL BE SOAP AVAILABLE AT EACH HAND WASH SINK. SOAP PROVIDED DURING INSPECTION. CORRECTED.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- INSIDE REACH-IN COOLER, PRE COOKED CORN BEEF WAS 55 F, HAM SLICES 53 F TO 54 F, UNCOOKED BEEF PATTIES 50F, AND SLICED TOMATOES 53 F. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS(PHF) MUST BE MAINTAINED AT 41 F OR LESS. KEEP PHF AT 41 F OR LESS FOR COLD HOLDING. FOOD WAS DISCARDED DURING INSPECTION. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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:
- OBSERVED CUPS OF SOUR CREAM AND DRESSINGS WITHOUT DATE MARKINGS. PHF THAT ARE READY-TO-EAT MUST HAVE DATE MARKINGS IF STORED FOR MORE THAN 24 HOURS. PROVIDE. FOLLOW UP WITHIN 10 DAYS.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit iodine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- QUAT SANITIZING TEST KIT NOT PROVIDED FOR 3 COMPARTMENT SINK. A TEST KIT OR DEVICE MUST BE PROVIDED TO VERIFY SANITIZING SOLUTION IN MG/L. PROVIDE QUAT TEST KIT. RISK CONTROL PLAN PROVIDED BECAUSE OF REPEAT VIOLATION. TEST KIT PROVIDED DURING INSPECTION. 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)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER IN MEN'S BATHROOM IS RUNNING SLOWLY. PLUMBING MUST BE MAINTAINED IN GOOD REPAIR. REPAIR PLUMBING. VERIFY AT NEXT INSPECTION.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/19/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- TEST STRIPS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
11/15/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit iodine
- 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)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s) ceiling lights
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- ALSO NEEDED IN KITCHEN.
- 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
- Nonfood-Contact Surfaces
- Items:
- Wood
- Comment:
- SEAL WOOD SHELVING IN WALK IN COOLER.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Wall and Ceiling Coverings and
- Items:
- Wall/ceiling covering(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- REPAIR MISSING CEILING TILES IN REAR STORAGE ROOM.
- General violation description:
- 6-201.16 - (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. (B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface.
|
11/07/2013 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BEEF STORED NEXT TO COOKED RICE ON BOTTOM SHELF OF TWO DOOR COOLER., REORGANIZED.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s) ceiling lights
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- ALSO, SEE KITCHEN LIGHTS.
- 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
- Nonfood-Contact Surfaces
- Items:
- Wood
- Comment:
- SEAL WOOD SHELVING IN WALK IN COOLER UNIT.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- back room door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REAR SIDE DOOR MISSING SWEEP. PROVIDE.
- 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
- Wall and Ceiling Coverings and
- Items:
- Wall/ceiling covering(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- PROVIDE SMOOTH EASILY CLEANABLE CEILING TILES FOR REAR ROOM.
- General violation description:
- 6-201.16 - (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. (B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface.
|
05/16/2013 | Routine |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- back kitchen area Hand wash sink(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED FOOD EMPLOYEE(S) LATHERING WET HANDS 5 - 8 SECONDS NOT THE MINIMUM 10 - 15 SECONDS
- General violation description:
- 2-301.12 - EXTEND HAND LATHER TIME. CLEANED HANDS CONTACTING SOILED FAUCET HANDLE
- Critical: Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. i.) CORRECTION MADE: Following instruction, Observed the Employees present: Are aware of the names of the big 5, Are aware of the associated five illness symptoms, Are aware of their associated restrictions and Are aware of the means to remove these restrictions. ii.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and " " for REHEATED FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours DATE Marking cooled foods 41*F & less, discarding after 6 days. TIME Marking foods
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- restroom(s) door(s)
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- Wait station
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed box stored on floor containing single use condiments
- General violation description:
- 3-305.11 - store off the floor by at least 6 inches. Correction Made: Observed condiments stored off the floor.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s) ceiling lights
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- i.) Observed two kitchen ceiling fluorescent light tubes with protective slip covers each missing a plastic end cap
- General violation description:
- 6-202.11 - install plastic end cap to fully enclose light in protective tube. ii.) Observed a bare bulb in the walk-in cooler. Enclose the bare bulb in a mason type jar cover or replace with a plastic coated bulb.
|
11/16/2012 | Routine |
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and REHEAT FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Mark cooled foods 41*F & less, discarding after 6 days. Time Mark foods removed from temperature control 41*F-135*F, Discarding after 4 hours, after 6 hours if not above 70*F. Using a stab type food thermometer, tested to read 32*F in ice & water bath. i.) CORRECTION MADE: Observed the employee(s) present
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Employee(s) food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Observed a stab type food thermometer was not available when requested. Provide a stab type food thermometer to be calibrated to read 32*F in ice & water solution, in 2*F increments minimum. For daily use to assure potentially hazardous foods fulfill the minimum internal temperature requirements needed for safe food cooking and safe food storage.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) food prep area
- 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- back room ceiling vents and tiles
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/18/2012 | Routine Inspection |
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