- Critical: Backflow Prevention
- Comment:
- Corrected The drain lines coming from the ice machine have been raised to provide an air gap.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Corrected Pop machine nozzles and holders have been cleaned. Routinely cleaned every night.
- 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: Handwashing Sink, Installation
- Comment:
- Corrected A handled has been installed and hot water is now available at the handwash sink.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
05/11/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- An air gap between the drain line and the drain must be provided to prevent backflow. Observed the drainline coming from the ice machine is laying in the drain. Raise the line to provide an adequate air gap and prevent backflow.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food contact surfaces of equipment must be clean to sight and touch. Observed the pop dispenser nozzles at both bars to have a build up of debris. Clean and sanitize to sight and touch. ,
- 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: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A handwashing sink must be provided with hot water of a temperature of at least 100F in order for employees to properly wash hands. Observed the server handwash sink in the kitchen has a loose hot water handle and hot water is not being dispensed from the faucet. Repair and provide with hot water. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine wash solution temperature
- Problems:
- Less than 160 degrees F For hot water sanitizing machine
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- The temperature of the wash solution in spray type warewashers that use hot water to sanitize must not be less than 160F. Observed the dishwasher not allowing the surface temperature of dishes and utensils to reach 160F. Repair machine to properly sanitize dishes and utensils. , Corrected At time of inspection Ecolab technician came out and repaired the dishmachine. Utensils and dishes are now reaching 160F.
- 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Utensils stored inside the bin or container of a product must be properly stored with the handles above the top portion of the product. Observed ice scoops at the server area in the kitchen and at the main bar, with the handles touching the ice. Keep handles outside of the ice by storing above the top level of the ice or storing separately in another container.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light shields must be provided in areas where food is stored or prepared. Observed light shield missing over the cookline. Provide light shields to prevent shatter from 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
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Ventilation hood systems must be designed to prevent grease or condensation from draining or dripping onto food. Observed some damaged baffle filters with gaps between the slats. Ventilation equipment must be in good condition. Replace damaged filters with new baffle filters.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
04/29/2015 | Routine |
| No violation noted during this evaluation. | 11/13/2014 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed metal ice scoop with jagged hole on the side. Food contact equipment must be smooth and easily cleanable. Replace with a new ice scoop.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the right bar handsink. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters above the cooking equipment. Ventilation equipment must be kept clean. Clean the baffle filters on a weekly bsis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy rubber strips on the kitchen dishmachine. Non-food contact equipment must be kept clean. Clean these strips to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed large hole in floor tile by the kitchen dishmachine. Facilities must be maintained. Repair or replace the floor tile to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed some damaged baffle filters with gaps between the slats. Ventilation equipment must be in good condition. Replace damaged filters with new baffle filters.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
10/29/2014 | Routine |
| No violation noted during this evaluation. | 05/05/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no disclosures and reminders to footnotes in the consumer advisories on the menus. Consumer advisories must be posted for consumption of raw animal foods. Provide correct consumer advisories in the menus.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy pop gun nozzles at the bar. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the dishroom handsink. A soap dispenser was provided in my presence. Violation 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:
- Observed diced tomatoes and bleu cheese at the sandwich station cooler at 50-55 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler to provide food temperatures below 41 degrees F. Discard these foods after 4 hours in temperature danger zone of 41-135 degrees F. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed chili in the Wittco hot holding unit at 110 degrees F. Potentially hazardous foods must be held above 135 degrees F. Repair or replace the hot holding unit to provide a food temperature above 135 degrees F. Re-heat the chili to 165 degrees and store it above 135 degrees F.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed sauce on floor of the dry storage room. Clean the floor to sight and touch as needed.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed broken handle on the Wittco Hot holding unit. Install a new handle.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwaashing sign for the bar handsink. Provide a handwashing sign.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed grease on ground of the dumpster enclosure. Clean the ground with a power washer.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed moldy pop gun holders at the bar. Non-food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/23/2014 | Routine |
| No violation noted during this evaluation. | 11/15/2013 | Follow-up |
| No violation noted during this evaluation. | 11/08/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed cockroach on wall behind the food prep cooler. Pests must be eliminated. Contact a licensed pest control operator.
- 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: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse below 12.5 ppm of iodine in the bar glasswasher. Sanitizing rinse must be 12.5-25 ppm of iodine. Replace the empty iodine container and prime the sanitizer line. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Manual Warewashing Equipment,
- Comment:
- Observed sanitizing rinse temperature less than 160 degrees F at the dish surface. Sanitizing rinse must be above 165 degrees F at the dish surface. Repair or replace the dishmachine. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 4-501.111 - If immersion in hot water is used for SANITIZING in a manual operation, the temperature of the water shall be maintained at 77 C (171 F) or above.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cheese in bottom half of the food prep cooler at 50 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed both restrooms with handsinks that shut off before 15 seconds. Handsinks must run at least 15 seconds from timer faucets before shutting off. Repair or replace the handsinks.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dirty floors and walls in kitchen and storage rooms. Clean to sight and touch as needed.
- 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:
- Observed no handwashing sign for the patio bar handsink. Provide handwashing sign.
- 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.
- Rinsing Procedures
- Items:
- Washed equipment/utensil(s)
- Problems:
- Not rinsed
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- Comment:
- Patio bartender says he washes, sanitizes, and then rinses the glasses. Wash, rinse, and then sanitize. Train all bar staff on proper procedures.
- General violation description:
- 4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- Observed poor steam capture from the exhaust hood above the kitchen dishmachine. Repair or replace the exhaust hood.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
10/22/2013 | Routine |
| No violation noted during this evaluation. | 05/13/2013 | Follow-up |
| No violation noted during this evaluation. | 05/03/2013 | Follow-up |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- ALL FOODS PROPERLY DATED
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- NO EXPIRED FOODS OBSERVED
- 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
|
11/09/2012 | Follow-up |
- 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:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HARTDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED IN WALK IN COOLER.....NO DATES OBSERVED ON 3 TUBS OF COOKED CHICKEN WINGS, PRIME RIB, AND OPEN PACKAGE OF HOT DOGS .....ENSURE FOODS PREPARED ON MONDAY AND HAVE A MONDAY LABEL ALSO HAVE A DATE WRITTEN ON LABEL......ADD 6 DAYS TO DETERMINE DISCARD DATE MAXIMUM.,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- BAGGIES OF WHITE RICE ON TRAY OBSERVED DATED 10-11 AS DISCARD DATE....DISCARD ALL FOODS AT END OF THE DISCARD DATE.......CORRECTED AT VISIT BY DISCARDING THE BAGGIED RICE DATED 10-11 FOR DISCARD.,
- 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
|
10/16/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- ALLTEMPERATURES 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)
- Critical: Methods-Hot Water and Chemical
- Comment:
- OPERATOR SHOWED IODINE DISPENSING SANITIZER
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- HOT TEMPERATURE DISHWASHER ACHIEVING MINUMUM
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
06/29/2012 | 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:
- COOKED CHICKEN CHUNKS AT TOP COOLER UNIT RECORDED AT 49F........CORNED BEEF AT 46F , TURKEY, HAM AT 52F IN REACH IN COOLER BELOW ON CHEF S LINE.....OPERATOR BELIEVED FOOD MAY HAVE BEEN LEFT OUT AT ROOM TEMPERATUE TOO LONG. SAUSAGE RECORDED AT 46F AT TOP OF REACH IN COOLER ...PIZZA PREP ARFEA MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41FM OR BELOW......SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.
- 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:
- HIGH TEMP DISHWASH MACHINE WAS NOT ACHIEVING PROPER TEMPERATURES TO PROPERLY SANITZE AS DETERMINED BY THERMOLABEL FAILURE TO MELT WAX ON STRIP.......OPERATOR CALLED SERVICE AND THE MACHINE WAS RECALIBRATED TO PASS THERMOLABEL MELT TEST. ENSURE OPERATOR DOES NOT RUN MACHINE UNTIL IT IS SHOWN TO BE ACHIEVING TEMPERATURES THAT WILL PROPERLY SANITIZE EQUIPMENT AND UTENSILS.......ENSURE ALL EARLIER WASHED UTENSILS AND EQUIPMENT ARE PROPERLY SANITZE BEFORE USING.
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Problems:
- Below 100 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASSWASHER WAS NOT DISPENSING SANITZER AFTER NUMEROUS RUNS.......OPERATOR CALLED SERVICE TO CORRECT THE PROBLEM......MACHINE IS NOW DISPENSING 12.5 PPM IODINE ENSURE GLASS WASHER IS DISPENSING A MINUMUM 12.5 PPM (IODINE) SANITATION RINSE. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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04/30/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALL FOODS 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)
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- GLASS WASHER IS NOW SET UP WITH IODINE
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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11/14/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR DRINKS AT EMPLOYEE WORK ARES....COOK HAD OPEN DRINK AT WORK AREA.........CORRECTED BY DISCARDING DRINK
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED SALAMI AT 54F , TUNA SALAD AT 54F, AT TOP OF PREP LINE COOLERS.........COOKED CHICKEN CHUNKS AT 57F IN COOLER WITH SAUCES. MAINTAIN ALL POTENIALLY HAZARDOUS FOODS 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)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Problems:
- Below 100 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER AT BAR GLASSWASHER .......PREVIOUSLY USED IODINE.......OPERATOR HAS REMOVED IODINE SINCE HIS PROVIDER TOLD HIM THE SUPER TRUMP DETERGENT DID BOTH SANITIZE AND WASH..........PROVIDE APPROVED SANITIZER TO DISPENSE AT THE PROPER CONCENTRATION.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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10/17/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHWASHER IS SANITIZING PROERLY/ PASSED THERMOLABEL MELT TEST
- 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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06/30/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO OPEN DRINKS OBSERVED.
- 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
- Critical: Hot and cold holding
- Comment:
- LARGE PREP COOLER REPAIRED ...ALL TEMOPERATURES WERE 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)
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHWAWSHER DID NOT PASS THERMOLABEL MELT TEST .......MACHINE WAS RUN NUMEROUS TIMES ON DIFFERENT EUUIPMENT AND THE WAX FAILED TO MELT......CALL SERVICE TO REPAIR MACHINE AND SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.
- 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
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHWAWSHER DID NOT PASS THERMOLABEL MELT TEST .......MACHINE WAS RUN NUMEROUS TIMES ON DIFFERENT EUUIPMENT AND THE WAX FAILED TO MELT......CALL SERVICE TO REPAIR MACHINE AND SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- 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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05/05/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUP WITH STRAWS FOR EMPLOYEE DRINKS AT FOOD PREP WORK AREAS........NO OPEN CUPS , AS OBSERVED AND NO POP UP WATER BOTTLES , ALSO OBSERVED/ USE A LIDDED CUP WITH STRAW FOR DRINKS AT WORK AREAS.......ALSO NO TWIST CAP WATER OR BEVERAGE BOTTLES (NOT OBSERVED), BUT PROVIDING THE INFORMATION TO OPERATOR AS IT MAY BE NEEDED IN MAKING THE APPROPRIATE CORRECTIONS.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TUNA FISH , BAGGIED LUNCH MEAT AND SLICED TOMATOES RECORDED AT 50F ON COOKS LINE (TOP OF COOLER).........COOKED CHICKEN IN COOLER DRAWER RECORDED AT 47F......RAW SEAFOOD IN BOTTOM DRAWER RECORDED AT 47F............MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. DISCARD ALL POTENTIALLY HAZARDOUS FOODS STORED AT THE CHEF'S MAKE COOLER.......THERE WERE NO FOODS SHOWN TO BE HOLDING 41F OR BELOW AT THAT LONG COOLER UNIT( ABOUT 20FT OR MORE IN LENGTH) CALL SERVICE TO REPAIR UNIT....ENSURE UNIT HOLDS ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW AT ALL TIMES OF DAY.........RECOMMEND LINE CHECKS ON FOODS AT 11AM, 1PM , 3PM, 5PM, 7PM, AND 9PM.......RECORDED FOOD TEMPERATURES AFTER UNIT HAS BEEN REPAIRED. DO NOT USE TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE UNIT HAS BEEN REPAIRED TO HOLD 41F OR BELOW. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM ......FAX TO MWALTON @ 734-727-7165.,
- 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:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISHWASHER WAS NOT PROPERLY SANITIZING AS DETERMINED BY THERMOLABELS ON GLASS AND PLATE FAILED TO MELT.........ENSURE ALL EQUIPMENT AND UTENSILS WASHED EARLIER HAVE BEEN PROPERLY SANITIZED WITH APPROVED SANITIZER BEFORE USING.......OPERATOR SET UP 3 COMPARTMENT SINK TO SANITIZE AT 50-100PPM USING SODIUM HYPOCHLORITE SANITZER. REPAIR MACHINE TO ACHIEVE A MINIMUM 180F, PROPER DURATION OF SANITATION RINSE AND SPRAY NOZZLES ARE SPRAYING ON EQUIPMENT TO PASS THE THERMOLABEL MELT TEST (WAX MELTS AT 160F) ON THE TEST STRIP.,
- 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
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISHWASHER WAS NOT PROPERLY SANITIZING AS DETERMINED BY THERMOLABELS ON GLASS AND PLATE FAILED TO MELT.........ENSURE ALL EQUIPMENT AND UTENSILS WASHED EARLIER HAVE BEEN PROPERLY SANITIZED WITH APPROVED SANITIZER BEFORE USING.......OPERATOR SET UP 3 COMPARTMENT SINK TO SANITIZE AT 50-100PPM USING SODIUM HYPOCHLORITE SANITZER. REPAIR MACHINE TO ACHIEVE A MINIMUM 180F, PROPER DURATION OF SANITATION RINSE AND SPRAY NOZZLES ARE SPRAYING ON EQUIPMENT TO PASS THE THERMOLABEL MELT TEST (WAX MELTS AT 160F) ON THE TEST STRIP., ,
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHEF'S LINE COOLER WITH COOLER THERMOMETERS.......RECOMMEND 4-6 COOLER THERMOMETERS SPACED OUT / ONE AT EACH END, ONE BELOW AND ONE IN THE TOP UNIT EASH SIDE AND ONE IN A DRAWER AND ONE IN THE MIDDLE LOWER AREA TOP SHELF.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- STORE WET WIPING CLOTHS IN SANITIZER BUCKETS WHEN NOT IN USE IN HAND.
- 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
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04/07/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED. ICE MACHINE AND ICE BIN AIR GAPPED PROPERLY. RISK CONTROL PLAN RECEIVED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Controlling Pests
- Comment:
- CORRECTED. DID NOT OBSERVE ANY DRAIN FLIES. BAR AREA COMPLETELY CLEANED AND ON A REGULAR SCHEDULE. RISK CONTROL PLAN RECEIVED.
- 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
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11/09/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Doc's Sports Retreat, 19265 Victor Parkway, Livonia, MI 48152 »