- Critical: Potentially Hazardous Food (Ti
- Comment:
- CUT TOMATOES IN THE TOP BIN WERE 43 F, BUT GRATED CHEESE IN THE RIGHT SIDE TOP BIN WAS 54 F. IN THE REACH-IN COOLER BELOW THE GRATED CHEESE, CHICKEN WAS 50 F. NO EVIDENCE OF TIME AS A HEALTH CONTROL WAS EVIDENT. BECAUSE THIS PROBLEM STILL REMAINS, AN OFFICE CONSULTATION IS THE NEXT ENFORCEMENT STEP.
- 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)
- Floors, Walls, and Ceilings
- Comment:
- THE RUGS HAVE BEEN REMOVED AND RUBBER MATS ARE NOW PRESENT. VIOLATION IS CORRECTED.
- 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.
|
06/22/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- DICED TOMATOES IN TOP BINS AT 45 F. GRATED CHEESE AT 49 F. SLICED TOMATOES AT 49 F. PERSON IN CHARGE MAY USE ICE PACKS TO KEEP PRODUCT COLD ENOUGH. OR TIME AS A CONTROL MAY BE USED INSTEAD. (SEE ATTACHED SHEET.) A REVISIT WILL OCCUR IN TEN DAYS OR MORE TO VERIFY THAT A CORRECTIVE MEASURE HAS BEEN TAKEN. IF ISSUE STILL PERSISTS, AN OFFICE CONSULTATION ($200 FEE) MAY BE SCHEDULED.,
- 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)
|
06/08/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- at the cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT TOMATOES IN TWO COUNTER-TOP BINS ON THE COOKLINE WERE AT 48 F AND 46 F RESPECTIVELY. SERVICE EQUIPMENT OR UTILIZE ICE PACKS TO KEEP POTENTIALLY HAZARDOUS FOOD (PHF) AT 41 OR COLDER EVEN DURING TIME OF HEAVY USE. UNTIL THEN, KEEP PHF IN ANOTHER COOLER AS LONG AS POSSIBLE AND TRY TO MINIMIZE TIME IN COUNTER-TOP BINS. RESOLVE IMMEDIATELY. A REVISIT WILL OCCUR IN TEN DAYS OR MORE TO VERIFY THAT PHF IS AT OR BELOW 41 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)
- Floors, Walls, and Ceilings
- Locations:
- in the Kitchen Area
- Comment:
- RUGS EXIST IN BACK KITCHEN AREA. REMOVE OR REPLACE THEM WITH NON-ABSORBENT RUBBER ETC. THAT CAN BE EASILY CLEANED.,
- 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.
- Intensity
- Items:
- Lighting intensity at work levels
- Problems:
- Less than
- Comment:
- SOME VENTILATION HOOD LAMPS STILL ARE NOT WORKING. REPAIR FIXTURES AND/OR REPLACE LIGHT BULBS.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Outer Openings, Protected
- Items:
- Outer opening(s) holes or gaps along walls
- Comment:
- THE LOWER RIGHT SIDE EDGE OF THE BACK DOOR DOES NOT HAVE A SEAL TO PREVENT PEST ENTRY. PROVIDE DOOR CURTAIN AS EXISTS ABOVE DOOR KNOB AND/OR REPAIR DOOR.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
05/26/2015 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed employee cutting ready to eat tomatoes with bare hands. Employees must use gloves, tongs, or some other barrier when handling ready to eat foods. Correct immediately. Corrected at time of inspection by education and by employee putting on gloves. Corrected
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed very dusty vents and ceiling in kitchen. Clean vents and ceiling in kitchen. Physical facilities must be clean. Correct immediately
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employee preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed a couple of spatulas chipping. Discard. Spatulas must be in good condition. Correct immediately
- 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.
- Intensity
- Items:
- Lighting intensity at work levels
- Problems:
- Less than
- Comment:
- Observed three burned out lights hats under hood areas. Provide working lights under hood with shields. Correct immediately
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed multiple shelves in storage areas including spice storage shelf with excess debris on it. Non food contact surfaces must be clean. Clean all shelves. Correct immediately
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s) holes or gaps along walls
- Comment:
- Observed gap on side of back door. Patch hole. Outer openings must be protected from pest entry. Correct immediately
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed leak on faucet juncture area of 3 compartment sink faucet area. Fix leak. Plumbing system must be maintained. Correct immediately
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed no rag bucket set up. Many wet rags on kitchen counters. In between wet rags must be stored in sanitizer solution in between use. Correct immediately
- 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
|
11/24/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding phf at 41f in coolers and using lids on containers of PHF.,
- 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)
|
06/11/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Not corrected: Shredded Cheese, cut tomatoes, pico sauce were at 48-50f in the cooler top. Hold at or below 41f. use or discard noted food within 4 hours. Salsa temp in the wait station cooler corrected by holding in reach in cooler at 41f.
- 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: Temperature Measuring Devices,
- Comment:
- Corrected at inspection by calibrating the thermometers.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
|
06/05/2014 | Follow-up |
- Critical: When to Wash
- Comment:
- CORRECTED: OBSERVED COOK AT COOK LINE AND MANAGER WASHING THEIR HANDS BEFORE DONNING NEW GLOVES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
05/20/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED BUILD-UP OF PINK MOLD IN ICE MACHINE NEAR DISH AREA. KEEP CLEAN. CORRECTED AT INSPECTION BY CLEANING MACHINE AND DISCARDING ICE.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH INDIVIDUAL, DISPOSABLE TOWELS OR A HAND DRYING DEVICE. NO PAPER TOWELS WERE PROVIDED AT COOK LINE HAND SINK OR AT SINK IN EMPLOYEE BATHROOM. PROVIDE. CORRECTED AT INSPECTION BY REFILLING PAPER TOWEL DISPENSERS AT EACH SINK.
- 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 at handsink kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH SOAP. HAND WASHING SINK AT COOK LINE DID NOT HAVE ANY SOAP. PROVIDE SOAP. CORRECTED AT TIME OF INSPECTION BY REFILLING SOAP DISPENSER.
- 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:
- POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED AT 41F OR LESS. MEASURED TWO VERY FULL PANS OF SALSA ON PREP COOLER AT 50F. HOLD SALSA AT 41F OR BELOW. CORRECTED AT INSPECTION BY REDUCING THE LEVEL OF SALSA IN PANS AND RAPIDLY CHILLING SALSA TO 40F.
- 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:
- , REFRIGERATED, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED, SOLD, OR DISCARDED FOR A MAXIMUM OF 7 DAYS. OBSERVED FOODS PREPARED IN-HOUSE SUCH AS LOBSTER SALAD, PULLED CHICKEN, AND SAUCES WITHOUT DATE MARKINGS. MANAGER STATED THAT THESE ITEMS WERE HELD MORE THAN 24 HOURS. DATE MARK ALL FOODS MADE ON SITE AND HELD LONGER THAN 24 HOURS FOR A MAXIMUM OF 7 DAYS, WITH THE DAY FOOD IS PREPARED AS DAY 1. CORRECTED AT INSPECTION BY DATE MARKING LOBSTER SALAD, SAUCES, AND CHICKEN TO BE SOLD OR DISCARDED WITHIN 7 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS BEFORE DONNING GLOVES FOR WORKING WITH FOOD. OBSERVED COOK AT COOK LINE CHANGING HIS GLOVES WITHOUT WASHING HIS HANDS BETWEEN CHANGES. WASH HANDS WHENEVER NEW GLOVES ARE PUT ON.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- A FOOD EMPLOYEE MAY DRINK FROM A CLOSED BEVERAGE CONTAINER IF THE CONTAINER IS HANDLED TO PREVENT CONTAMINATION. OBSERVED COOK AT COOK LINE DRINKING FROM OPEN GLASS WITHOUT A STRAW. HANDLE EMPLOYEE BEVERAGES SO AS TO PREVENT CONTAMINATION, SUCH AS USING A CUP WITH A LID AND A STRAW. CORRECTED AT INSPECTION BY REMOVING DRINKING GLASS FROM FOOD PREP AREA AND THE MANAGER STATING THE PROPER POLICY TO THE EMPLOYEE.
- 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:
- A SIGN THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND WASHING SINKS USED BY FOOD EMPLOYEES. NO SIGN WAS PROVIDED AT HAND SINK AT COOK LINE. PROVIDE. CORRECTED AT INSPECTION BY POSTING SIGN. RISK CONTROL PLAN WAS PROVIDED AT INSPECTION FOR THIS REPEAT VIOLATION.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TOILET ROOM USED BY FEMALES SHALL BE PROVIDED WITH A COVERED RECEPTACLE FOR SANITARY NAPKINS. OBSERVED TRASH RECEPTACLE IN EMPLOYEE BATHROOM WITHOUT COVER. COVER. CORRECTED AT INSPECTION BY PLACING LID ON RECEPTACLE.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
04/28/2014 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled, Food item(s) cooled
- Problems:
- Improperly Covered, Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler., Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED 2 COVERED PANS OF COOOKED GROUND BEEF IN THE WALK-IN COOLER AT 185*F. FOODS MUST BE COOLED USING EFFECTIVE METHODS TO ENSURE THAT THE FOOD IS COOLED WITHIN THE ALLOTTED TIME FRAME. CORRECTED AT TIME OF INSPECTION BY UNCOVERING AND STIRRING THE GROUND BEEF. THE TEMPERATURE WILL BE MONITORED TO ENSURE THAT COOLING IS ACHIEVED IN THE REQUIRED TIME.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 6 DENTED CANS OF TOMATOES ON THE CANNED GOOD STORAGE RACK. CORRECTED AT TIME OF INSPECTION BY REMOVING ALL OF THE DENTED CANS AND PLACING THEM IN A DESIGNATED AREA TO BE RETURNED TO THE SUPPLIER FOR CREDIT.
- 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 Ventilation Systems,
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VENTILATION HOOD AND FILTERS OBSERVED SOILED. SCHEDULE CLEANING.
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- OBSERVED 2 UNCOVERED EMPLOYEE BEVERAGE CUPS STORED ON SHELVES ABOVE FOOD PREP AREAS AND AN EMPLOYEE BEVERAGE IN A SCREW TOP BOTTLE STORED ON THE PREP TABLE. STORE BEVERAGES IN COVERED CONTAINER THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS AND STORE ALL EMPLOYEE BEVERAGES BELOW AND AWAY FROM FOOD AND FOOD PREP AREAS.
- 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:
- NO SIGN POSTED AT THE COOK LINE HAND WASH SINK TO REMIND EMPLOYEES TO WASH HANDS. 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.
|
10/25/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- a/c vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Ceiling air conditioning vents are dusty. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- canned goods rack, 3-compartment sink(s) drainline(s)
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Crumbs accumulating on can rack. Clean., Drain line for 3 compartment sink is greasy. 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.
- Repairing
- Items:
- Physical facilities Wall(s), Physical facilities Wall(s)
- Locations:
- walk-in cooler(s), Under 3-compartment sink
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Rubber wall coving has fallen down in walk-in cooler and under 3-compartment sink. Re-hang/replace coving.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Cookline
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Wiping cloth stored dry on cook line. Completely submerge cloth in sanitizer between uses. Handout provided.
- 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
|
10/23/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- ALL BOARDS HAVE BEEN PROFESSIONALLY RESURFACED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
05/29/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Comment:
- THE BOARDS HAVE NOT BEEN RESURFACED YET PLEASE CORRECT BY 5/26/12 OR OFFICE CONSULTATION WILL BE SCHEDULED,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- ICE MAKER HAS BEEN CLEANED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- ALL TOMATOES AND ONE LEXON OF SHREDDED CHEESE HAS BEEN RELOCATED TO THE NORTH SIDE WHERE SOUR CREAM TESTED 41 F AND LOWER WHERE ONE LEXON OF SHREDDED CHEESE IS NEEDED FOR ASSEMBLING BURRITOS, AN ICE BATH HAS BEEN SET UP ON THE SOUTH SIDE
- 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)
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05/07/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- can opener BLADE(S)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- CAN OPENER BLADE SOILED PLEASE CLEAN/SANITIZE REGULARLY , DISASSEMBLED, RAN THRU DISHMACHINE TODAY
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FOUR LONG CUTTING BOARDS HAVE BECOME DEEPLY SCRATCHED ON BOTH SIDES PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ALL DICED TOMATOES (THREE SEPARATE LEXONS), SHREDDED CHEESE, SOUR CREAM TESTED 44 - 47 F PLEASE DIAL DOWN OR HAVE SERVICED IF NECESSARY THE COOKLINE RETARDER TO MAINTAIN FOODS AT 41 F OR LOWER ALSO, PLEASE CONSIDER THE FOLLOWING TO FACILITATE PROPER TEMPERATURES: THE USE OF METAL VERSUS PLASTIC LEXONS FOR PHF'S, THE CONSOLIDATION OF THE SIX PHF'S INTO ONE GROUP AND KEEPING THE LID OVER THE SIX WHEN NOT BUSY, MOVING ALL SIX PHF'S MORE DIRECTLY OVER THE CONDENSER BELOW (FOODS IN DRAWER AND IN REACH-IN SECTION TESTED 41 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)
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- MACHINE TESTED TWICE AT 0 PPM CL2 BUCKET WAS EMPTY PLEAE MAINTAIN ENOUGH SANITIZER IN BUCKET TO PROVIDE 50 - 150 PPM CL2 IN FINAL RINSE , REPLACED BUCKET AND PRIMED , TESTED 150 PPM CL2 PLEASE CONSIDER USE OF HEAVY BLACK MARKER LINE AS DRAWN TODAY TO ALLOW FOR EASY VIEWING OF BUCKET LEVEL
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen bulk food bins
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- KNIFE STORED IN SLOTTED SHELVES PLEASE STORE ON CLEAN, DRY SURFACE BETWEEN USES
- 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
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04/26/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the rear reach-in freezer. Do not let old food residuals accumulate on these interior surfaces without frequent washings. Simply remove old breading accumulations often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Microwave oven(s) Out of Service
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, replace, or remove from establishment the non-functioning microwave oven located adjacent to the food prep line area. All equipment must be maintained in good working order.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen bulk food bins
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Discontinue using a simple measure cup as a bulk product scoop. Begin using a proper Food Grade product scoop with handle, being sure to keep the handle extended from bulk materials being dispensed.
- 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
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09/22/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- reach-in cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- NO POTENTIALLY HAZARDOUS FOODS ARE BEING STORED IN THIS UNIT., BEER COOLER NOT HOLDING AT 41 F (AMBIENT AIR TEMPERATURE AT 52 F). ADJUST/REPAIR/REPLACE. UNTIL COOLER IS REPAIRED, DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN UNIT.
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity at work levels
- Locations:
- Ventilation hood system
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- TWO OF THREE LIGHTS IN VENTILATION HOOD ARE OUT. REPAIR/REPLACE BULBS.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- Under the dish machine(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- TILE COVING MISSING FROM WALL UNDER 3 COMPARTMENT SINK. REPAIR/REPLACE COVING.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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02/28/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- under pop station
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CONDENSATE/WATER LINE UNDER POP STATION IS DRIPPING ONTO CUPBOARD SHELF BELOW. REPAIR.
- 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.
- Repairing
- Items:
- Physical facilities Wall(s)
- Locations:
- Under the dish machine(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- TILE COVING MISSING FROM WALL UNDER 3 COMPARTMENT SINK. RUBBER COVING FALLING OFF OF WALL IN WALK-IN COOLER. REPAIR/REPLACE COVING.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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08/25/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- Under the dish machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- MOLD ON WALL UNDER 3 COMPARTMENT SINK AND GARBAGE DISPOSAL. KEEP WALL 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.
- Repairing
- Items:
- Physical facilities Wall(s), Physical facilities Wall(s)
- Locations:
- mop closet, Under the dish machine(s)
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- TILE COVING MISSING FROM WALL IN MOP CLOSET AND UNDER DISHMACHINE. REPLACE MISSING/BROKEN TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities Wall(s), Physical facilities Wall(s)
- Locations:
- Under the dish machine(s), mop closet
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- TILE COVING MISSING FROM WALL IN MOP CLOSET AND UNDER DISHMACHINE. REPLACE MISSING/BROKEN TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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02/11/2010 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- kitchen ceiling tiles
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- DUST HAS GATHERED ON CEILING TILES SURROUNDING AIR VENTS ON CEILING. CLEAN.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- prep cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- GASKET ON PREP COOLER DOOR IS BROKEN, PREVENTING A TIGHT SEAL FROM FORMING. REPLACE GASKET.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- kitchen
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT FIXTURE ABOVE COOK LINE IS MISSING PROTECTIVE SHIELD. REPLACE.
- 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
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08/19/2009 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- kitchen ceiling tiles
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- DUST HAS GATHERED ON CEILING TILES SURROUNDING AIR VENTS ON CEILING. CLEAN.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- kitchen
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT FIXTURE ABOVE COOK LINE IS MISSING PROTECTIVE SHIELD. REPLACE.
- 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
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02/20/2009 | Routine Inspection |
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