- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BEAN SPROUTS AT 58F ON COOKLINE COUNTER., POTENTIALLY HAZARDOUS FOODS DISCARDED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BEAN SPROUTS AT 58F ON COOKLINE COUNTER., POTENTIALLY HAZARDOUS FOODS DISCARDED.
- 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- UTENSILS AT COOKLINE STORED IN CONTAINER OF WATER AT 99F.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- UTENSILS AT COOKLINE STORED IN CONTAINER OF WATER AT 99F.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- kitchen handsink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- ONE OF TWO KITCHEN HANDSINKS IN POOR REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- kitchen handsink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- ONE OF TWO KITCHEN HANDSINKS IN POOR REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- beverage station
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- beverage station
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
09/16/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling grate(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling grate(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Locations:
- ice scoop(s)
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- ICE SCOOP AT ICE MACHINE CRACKED AND TAPED - DISCARD AND REPLACE - PROVIDE ONLY, SMOOTH, DURABLE, NON-CORROSIVE, EASILY CLEANABLE UTENSILS.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Locations:
- ice scoop(s)
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- ICE SCOOP AT ICE MACHINE CRACKED AND TAPED - DISCARD AND REPLACE - PROVIDE ONLY, SMOOTH, DURABLE, NON-CORROSIVE, EASILY CLEANABLE UTENSILS.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- mop sink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- mop sink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/02/2014 | Routine |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Front counter
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Front counter
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Front counter
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Front counter
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS STORED IN PROPERLY CONCENTRATED SANITIZING SOLUTION.
- 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
|
10/08/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- OBSERVED 100 PPM CHLORINE USED TO SANITIZE PREP TABLE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- OBSERVED DICER ATTACHMENTS CLEAN
- 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: Packaged and Unpackaged Food -
- Comment:
- NO CROSS CONTAMINATION OBSERVED. RAW ANIMAL PRODUCTS STACKED CORRECTLY
- 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
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED NO CARDBOARD USED TO LINE DRY STORAGE SHELF
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
10/30/2012 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- OBSERVED EMPLOYEE CLEANING PREP TABLE AFTER CUTTING RAW CHICKEN ON TABLE WITH JUST SOAP AND WATER. NO SANITIZER WAS USED AND THEN OBSERVED VEGETABLES BEING CUT ON PREP TABLE. FOOD CONTACT SURFACE MUST BE SANITIZED AFTER CLEANING WITH 50 - 100PPM CHLORINE TO HELP PREVENT CROSS CONTAMINATION. DISCARD VEGETABLES IMMEDIATELY. FOOD CONTACT SURFACES MUST BE SANITIZED. CORRECT IMMEDIATELY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Cooking equipment Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DICER ATTACHMENTS ON STORAGE SHELF WITH EXCESS FOOD DEBRIS ON IT. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
- 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: 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:
- OBSERVED RAW CHICKEN STORED OVER AND NEXT TO RICE AND VEGETABLES IN WALK IN COOLER. OBSERVED RAW SHRIMP STORED OVER COOKED CHICKEN IN WALK IN COOLER. STORE RAW CHICKEN AND RAW SHRIMP BELOW AND AWAY FROM READY TO EAT OR FOOD THAT HAS BEEN COOKED. TO PREVENT CONTAMINATION, CORRECT IMMEDIATELY,
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) shelving dry storage
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- OBSERVED CARDBOARD USED TO LINE SHELF ON SOME DRY STORAGE SHELVES. REMOVE ALL CARDBOARD FROM SHELVES AND DISCONTINUE THIS PRACTICE. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WET RAGS STORED ON COUNTER IN WAIT STAND KITCHEN FOOD RECEIVING AREA. IN USE WET RAGS MUST BE STORED IN A SANITIZER SOLUTION WITH 50 - 100PPM CHLORINE IN IT. 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
|
10/16/2012 | Routine |
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Locations:
- Ice bin(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- FOUND TWO CONTAINERS OF CREAMER AND LEMON WEDGES INSIDE THE ICE STORAGE BIN FOR THE POP DISPENSER IN THE WAIT STATION PERSON IN CHARGE REMOVED STAINLESS BINS FROM ICE AND MOVED ITEMS TO THE WALK IN THEN REMOVED THE REMAINING ICE (COOLANT ICE), WASHED AND SANITIZED THE BIN BEFORE REFILLING WITH NEW ICE - CORRECTED AT THE TIME OF INSPECTION
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
|
04/13/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- NOZZLES ARE CLEAN
- 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: Food Contact Surfaces and Uten
- Comment:
- ALL BOARDS HAVE BEEN SMOOTHED
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
11/01/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- POP DISPENSER nozzle(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DISPENSER NOZZLES VERY STICKY AND AS WELL ARE THE ASSEMBLIES PLEASE CLEAN/SANITIZE AT LEAST ONCE PER DAY,
- 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: 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:
- TWO LONG BOARDS IN COOKLINE HAVE BECOME DEEPLY SCRATCHED AND ONE LARGER SQUARE ONE IN THE BACK USED FOR FOOD PREP AS WELL THE LONGER OF THE TWO IN THE COOKLINE IS SMOOTH UNDERNEATH, BUT THE OTHERS ARE SCRATCHED ON BOTH SIDES TODAY, THE LONGER ONE WAS TURNED OVER AND USE OF THE NEW SIDE WILL BEGIN PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE THE OTHER TWO,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SCRAMLED EGGS IN A BOWL BEING HELD AT 51 F ALL FOODS IN LOWER SECTION OF THIS SAME COOLER WERE 41 F OR LOWER PIC EXPLAINED THAT THEY WE COOKED AT OPENING FOR SERVICE AT LUNCH AND PLACED IN THE UPPER SECTION OF THE COOLER FOR HOLDING (COOLING) COLD IF TRYING TO RAPID COOL, THEN IT IS SUGGESTED THAT YOU USE THE WALK IN COOLER, THEN BRING OUT THE EGGS FOR HOLDING FOR LUNCH SERVICE INSTEAD OF THEM COOLING AT THIS SMALL COOLER ALSO, SOME OF THE NON POTENTIALLY HAZARDOUS FOODS TESTED 45 - 48 F AT THE OTHER COOKLINE RETARDER (COOLER) BUT THERE WERE OPEN SPACES WITH NO LEXONS AND WHEN THE TOP IS LIFTED THE COLD AIR IS ESCAPING INTO THE KITCHEN PLEASE CONSIDER KEEPING ALL SPACES OCCUPIED WITH LEXONS EVEN IF THEY ARE EMPTY, TODAY, PIC DISCARDED THE EGGS
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/18/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- MACHINE CLEAN PLEASE FAX RCP TO WCHD TO GAIN FULL COMPLIANCE
- 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.
|
04/26/2011 | Follow-up |
- 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, MINERAL BUILD-UP ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE (USE NON-CHLORINE SANITIZER ON ANY STAINLESS STEEL PART(S), AIR DRY, THEN REFILL LEFT PIC WITH RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP TO BE CONDUCTED WITHIN TEN (10) DAYS ALL RISK CONTROL PLAN(S) (RCP) REQUIRE YOUR CHOSEN COURSE OR METHOD OF PREVENTING THE VIOLATION FROM RE-OCCURRING PLEASE FILL OUT THOROUGHLY AND SUBMIT FOR WCHD APPROVAL AT FOLLOW-UP
- 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: 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, MINERAL BUILD-UP ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE (USE NON-CHLORINE SANITIZER ON ANY STAINLESS STEEL PART(S), AIR DRY, THEN REFILL LEFT PIC WITH RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP TO BE CONDUCTED WITHIN TEN (10) DAYS ALL RISK CONTROL PLAN(S) (RCP) REQUIRE YOUR CHOSEN COURSE OR METHOD OF PREVENTING THE VIOLATION FROM RE-OCCURRING PLEASE FILL OUT THOROUGHLY AND SUBMIT FOR WCHD APPROVAL AT FOLLOW-UP ,
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- WALK IN COOLER (WIC) READY TO EAT (RTE) FOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- BROCCOLI STORED IN AN OPENED CAN WITH RUST AROUND THE RIM PLEASE ONLY USE CLEAN, FOOD GRADE CONTAINER(S) SUCH AS PLASTIC TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION WHEN USING OPENED CANS IMMEDIATELY TRANSFER OPENED CAN GOODS OUT OF ORIGINAL CONTAINER UNLESS USING THEM RIGHT THEN, PIC PUT BROCCOLI INTO PLASTIC CONTAINER
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FAN AT SOUTH END OF KITCHEN BEING USED TO COOL AMBIENT AIR OF KITCHEN PLEASE ONLY USE IF BLADES AND GUARDS ARE CLEAN TO HELP PREVENT DUST CONTAMINATION OF FOOD AND/OR FOOD CONTACT SURFACES
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- food prep area
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- SCOOP AND SPOON STORED IN STAINLESS STEEL CONTAINER OF 100 F WATER ABOVE STEAM TABLE IN KITCHEN ONLY USE WATER MAINTAINED AT 135 F OR ABOVE OR STORE THEM ON CLEAN, DRY SURFACE OR IN FOOD WITH HANDLE ABOVE FOOD PLEASE DISCONTINUE THIS PRACTICE IMMEDIATELY
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen THAWING FROZEN FOOD(S)
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- BAG OF FROZEN SHRIMP THAWING AT ROOM TEMPERATURE PLEASE ONLY USE ONE OF THE APPROVED METHODS OF THE FOOD CODE
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
04/13/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED: BATTER AND EGG ROLLS ARE TIME CONTROLLED WITH PROPER MARKINGS. THE CHICKEN AND SPROUTS ARE HELD AT 41F IN THE COOLER. THE GARLIC CURRENTLY USED IS PROCESSED, DRY GARLIC.
- 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)
|
12/21/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. THE FOLLOWING FOOD IS OBSERVED HELD OUT OF THE COOLER WITHOUT CURRENT TIME MARKINGS AT ABOVE 41F AND BELOW 135F - MARKED FOR 11AM - 3PM. EGG ROLLS AND BEAN SPROUTS AT 61F, GARLI IN OIL AT 71F, COOKED CHICKEN 51F, BATTER 64F. DISCARD FOOD. THE ESTABLISHMENT PROVIDED WCHD WITH A RISK CONTROL PLAN STATING THAT FOOD HELD BETWEEN 41F AND 135F AT ROOM TEMP (OUT OF TEMP CONTROL) WOULD BE TIME CONTROLLED FOR SAFETY AND DISCARDED WITHIN 4 HOURS. THE COOK STATED THAT THIS BATCH OF FOOD IS FROM 3PM, BUT MARKINGS SHOW IT TO BE EXPIRED. THE RISK CONTROL PLAN STATED THAT THE FOOD IS TO BE DISCARDED AT 3PM OR WITHIN 4 HOURS OUT OF TEMP CONTROL. USE TEMPERATURE CONTROL OR TIME MARK THROUGHOUT THE DAY AND DISPOSE OF REMAINING FOOD WITHIN 4 HOURS. AN OFFICE CONSULTATION AT WCHD WILL BE CALLED. THE FOOD WAS DISCARDED.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
11/19/2010 | Follow-up |
Restaurant representatives - add corrected or new information about East Ocean, 8601 Wayne, Westland, MI 48185 »