- Critical: Preventing Contamination from
- Comment:
- Observed gloves worn for ready to eat foods. 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
- Effectiveness
- Comment:
- Observed hats worn when preparing food. Corrected
- 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
|
03/06/2015 | Follow-up |
- 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 bread, toast, and other ready to eat foods handling with bare hands. Employees must use gloves, tongs, or deli tissue when handling ready to eat foods. Correct immediately,
- 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
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employees preparing food without a hat or hair restraint. 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed no hot water in woman's restroom. Provide hot water to woman's restroom hand sink. Correct immediately
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/27/2015 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- Commercial garbage bags ("can liners") used to cover biscuits. These bags are not safe for food use and may impart colors, odors, or tastes into food. They are also not of sufficient durability to withstand tearing and/or warewashing. Use only food grade bags/storage containers., Bag thrown out, parchment paper now used to cover biscuits. VIOLATION CORRECTED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Table fan blade guard is dusty and 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.
|
08/19/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- kitchen front room/storage room
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Trays of shell eggs sitting in front storage room instead of in walk-in cooler. Room has ambient temperature of 52 F. Store eggs in a cooler when not in use., Eggs returned into walk-in cooler. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
02/06/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Under 3-compartment sink
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Drain under 3 compartment sink is moldy. Clean drain.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Wiping cloths sitting on cutting board and on counter in kitchen. Store cloths submerged in sanitizer between uses. See 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
|
07/24/2013 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- in the Walk-in cooler
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- A WHITE BUCKET OF MASHED POTATOES IS AT 71 F IN WALK IN COOLER. ALL FOODS SHALL BE PROPERLY COOLED FROM 135 TO 70 F WITHIN 2 HOURS AND FROM 70 TO 41 WITHIN 4 HOURS WITH CORRECT EQUIPMENT. PROPERLY COOL MAHSED POTATOES CORRECTLY IMMEDIATEY., CORRECTED-MASHED POTATOES PLACED IN FREEZER TO USE FOR ANOTHER DAY.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- A WHITE PLASTIC BUCKET WITH 71 F MASHED POTATOES STORED IN WALK IN COOLER. ALL FOODS COOLING METHODS SHALL BE PROPERLY DONE AND NOT LEFT IN WALK IN COOLER. PROPERLY COOL FOODS WITH ICE WANDS, ICE BATHS. BLAST CHILLERS ETC. CORRECT IMMEDIATELY., CORRECTED-ITEM PLACED IN FREEZER TO FREEZE/COOL PRODUCT FOR LATER USE ANOTHER DAY.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DISPOSABLE PAPER TOWEL DISPENSER IS EMPTY AT FRONT COUNTER. ALL HAND SINKS SHALL HAVE HAND DRYING PROVISIONS PROVIDED AT ALL TIMES. STOCK PAPER TOWELS IMMEDIATELY., PAPER TOWELS PROVIDED AT SINK DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- WINDEX AND CLEANERS STORED ABOVE AND NEXT TO JELLY AND SILVERWARE AT FRONT COUNTER. SEPARATE ALL CHEMICALS FROM FOOD AND UTENSILS AT ALL TIMES. CORRECTED IMMEDIATELY., CORRECTED-CHEMICALS MOVED AWAY FROM FOOD AND UTENSILS TO A SAFE PLACE.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
|
01/10/2013 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen reach-in freezer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, replace, or remove from establishment the non-working reach in freezer located in the kitchen adjacent to the grill. All kitchen equipment must remain in good working order, or be removed if not needed.
- 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 plastic coated bulb(s)
- Locations:
- Dry storage area light shield (s)
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Provide either a plastic coated light bulb, or install a protective cover to the bare light bulb located within the dry storage room to minimize inadvertent breakage. This will help prevent accidental bulb shattering and resulting glass cleanup.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of keeping all wet wiping cloths properly stored in the sanitizer buckets between uses. This practice will help minimize bacterial growth on the cloths as well as to reduce objectionable odors.
- 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
|
06/20/2012 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen reach-in freezer(s)
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Keep all food items stored in longer term cold storage properly covered to protect contents from any accidental overhead contaminations as well as to help maintain product freshness,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen food prep table
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Discontinue storing various knifes in cracks between kitchen equipment. Begin storing either in a knife rack, or on a clean and sanitized surface.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Remove cart from in front of the front service counter hand wash sink so that staff can easily access this sink for proper hand wash activities.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
12/15/2011 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics degreaser
- Locations:
- Dish wash area 3-compartment sink
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Keep ALL working containers of chemical solutions such as degreaser, properly labled with the common name of the liquid that they contain. This practice will help to reduce the chance of any accidental product misuse. Simply inventory and properly label all unlabled working containers of chemical solutions., The owner used a piece of tape and labled both unlabled working containers at the time of todays routine inspection. Good Compliance. Keep up this important safety practice.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area Bulk product bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue using simple bowls as product scoops (see sugar bin). Begin practice of using Food Grade product scoops to dispense various products, keeping the handle OUT of products to minimize the chance of accidental bulk product contaminations.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Remove various items from in front of the front service area hand wash sink. Allow for unobstructed and easy access to this hand wash sink to encourage frequent and proper staff hand washing proceedures.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics degreaser
- Locations:
- Dish wash area 3-compartment sink
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Keep ALL working containers of chemical solutions such as degreaser, properly labled with the common name of the liquid that they contain. This practice will help to reduce the chance of any accidental product misuse. Simply inventory and properly label all unlabled working containers of chemical solutions., The owner used a piece of tape and labled both unlabled working containers at the time of todays routine inspection. Good Compliance. Keep up this important safety practice.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area Bulk product bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue using simple bowls as product scoops (see sugar bin). Begin practice of using Food Grade product scoops to dispense various products, keeping the handle OUT of products to minimize the chance of accidental bulk product contaminations.
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Front Service Counter Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Remove various items from in front of the front service area hand wash sink. Allow for unobstructed and easy access to this hand wash sink to encourage frequent and proper staff hand washing proceedures.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
06/21/2011 | Routine Inspection |
- Critical:
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- The cheese cake and gyro sauce were not date marked. Ready to eat, Potentially hazardous food shall be date marked. Add six days to the preparation date to get the discard date. At the time of inspection the discard dates were marked and the violation was corrected.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical:
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Noticed couple lasses of drinks on the food prep tables. Cover them and store them in safe place so that they do not contaminate the food or utensils if they are knocked down accidentally. At the time of inspection they were removed and stored in a different location and the violation was corrected by education.
- 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:
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- The cheese cake and gyro sauce were not date marked. Ready to eat, Potentially hazardous food shall be date marked. Add six days to the preparation date to get the discard date. At the time of inspection the discard dates were marked and the violation was corrected.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical:
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Noticed couple lasses of drinks on the food prep tables. Cover them and store them in safe place so that they do not contaminate the food or utensils if they are knocked down accidentally. At the time of inspection they were removed and stored in a different location and the violation was corrected by education.
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Noticed couple lasses of drinks on the food prep tables. Cover them and store them in safe place so that they do not contaminate the food or utensils if they are knocked down accidentally. At the time of inspection they were removed and stored in a different location and the violation was corrected by education.
- 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:
- The two door in rail cooler was at 41.3 f and the gyro sauce was at 41.2f and the sausage was at 41f. The thermostat was changed. The cooler is barely maintaining the temperature of 41f. Violation had been corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- The cheese cake and gyro sauce were not date marked. Ready to eat, Potentially hazardous food shall be date marked. Add six days to the preparation date to get the discard date. At the time of inspection the discard dates were marked and the violation was corrected.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled wert wiping cloths ere stored on the counters. They provide breeding grounds for the bacteria. As soon as the wiping cloth is used store it in a sanitizer bucket.
- 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
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled wert wiping cloths ere stored on the counters. They provide breeding grounds for the bacteria. As soon as the wiping cloth is used store it in a sanitizer bucket.
- 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)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Soiled wert wiping cloths ere stored on the counters. They provide breeding grounds for the bacteria. As soon as the wiping cloth is used store it in a sanitizer bucket.
- 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
|
11/30/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 3:35 P.M., IN THE BOTTOM PORTION OF THE PREP COOLER, CHOPPED HAM AND EGG WASH WERE FOUND AT 41 DEGREES F EACH. HOWEVER, IN THE TOP PORTION OF THE PREP COOLER, SLICED TOMATOES WERE FOUND AT 52 - 53 DEGREES F. THE OPERATOR STATES THE TOMATOES WERE SLICED FROM WHOLE TOMATOES HELD IN THE TOP OF THIS COOLER. PER THE OPERATOR, THE WHOLE TOMATOES WERE TRANSFERRED TO THE PREP COOLER FROM A DIFFERENT COOLER ABOUT 2 HOURS PRIOR. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE KEPT AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. COMMENTS: THE OPERATOR STATED THAT HE BELIEVED IT WAS NOT POSSIBLE FOR TOP PORTION OF THE PREP COOLER TO HOLD FOODS AT 41 DEGREES F OR LESS DUE TO FREQUENTLY OPENING AND CLOSING THE PREP COOLER DOOR AND DUE TO THE AMBIENT TEMPERATURE OUTSIDE. IF IT IS NOT POSSIBLE TO HOLD FOODS IN THIS PORTION OF THE COOLER AT 41 DEGREES F OR LESS, THEN TIME AS A CONTROL MUST BE USED TO LIMIT BACTERIA GROWTH. FOODS UNDER TIME CONTROL MUST BE TIME MARKED AND WRITTEN PROCEDURES ARE REQUIRED. IDEALLY, THE WRITTEN PROCEDURES SHOULD ADDRESS THE FOLLOWING CONCERNS: WHICH FOODS ARE UNDER TIME CONTROL, HOW TO TIME MARK THE FOODS, WHO WILL BE RESPONSIBLE FOR THE TIME MARKING, WHAT MUST BE DONE WHEN THE TIME LIMIT HAS BEEN EXCEEDED, AND ENSURANCE THAT THE FOODS WERE AT PROPER TEMPERATURES PRIOR TO BEING PLACED UNDER TIME CONTROL. REFER TO SECTION 3-501.19 OF THE 2005 FOOD CODE AND TO THE HANDOUTS PROVIDED FOR FURTHER INFORMATION.
- 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: Hot and cold holding
- Comment:
- AT ABOUT 3:35 P.M., IN THE BOTTOM PORTION OF THE PREP COOLER, CHOPPED HAM AND EGG WASH WERE FOUND AT 41 DEGREES F EACH. HOWEVER, IN THE TOP PORTION OF THE PREP COOLER, SLICED TOMATOES WERE FOUND AT 52 - 53 DEGREES F. THE OPERATOR STATES THE TOMATOES WERE SLICED FROM WHOLE TOMATOES HELD IN THE TOP OF THIS COOLER. PER THE OPERATOR, THE WHOLE TOMATOES WERE TRANSFERRED TO THE PREP COOLER FROM A DIFFERENT COOLER ABOUT 2 HOURS PRIOR. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE KEPT AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. COMMENTS: THE OPERATOR STATED THAT HE BELIEVED IT WAS NOT POSSIBLE FOR TOP PORTION OF THE PREP COOLER TO HOLD FOODS AT 41 DEGREES F OR LESS DUE TO FREQUENTLY OPENING AND CLOSING THE PREP COOLER DOOR AND DUE TO THE AMBIENT TEMPERATURE OUTSIDE. IF IT IS NOT POSSIBLE TO HOLD FOODS IN THIS PORTION OF THE COOLER AT 41 DEGREES F OR LESS, THEN TIME AS A CONTROL MUST BE USED TO LIMIT BACTERIA GROWTH. FOODS UNDER TIME CONTROL MUST BE TIME MARKED AND WRITTEN PROCEDURES ARE REQUIRED. IDEALLY, THE WRITTEN PROCEDURES SHOULD ADDRESS THE FOLLOWING CONCERNS: WHICH FOODS ARE UNDER TIME CONTROL, HOW TO TIME MARK THE FOODS, WHO WILL BE RESPONSIBLE FOR THE TIME MARKING, WHAT MUST BE DONE WHEN THE TIME LIMIT HAS BEEN EXCEEDED, AND ENSURANCE THAT THE FOODS WERE AT PROPER TEMPERATURES PRIOR TO BEING PLACED UNDER TIME CONTROL. REFER TO SECTION 3-501.19 OF THE 2005 FOOD CODE AND TO THE HANDOUTS PROVIDED FOR FURTHER INFORMATION. ,
- 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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07/21/2010 | Follow-up |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE END OF THE DRAN LINE FROM THE RINSE AND SANITIZE COMPARTMENTS OF THE 3 COMPARTMENT SINK. THE AIR GAP WAS CREATED BY ELEVATING AND RE PLUMBING THE DRAIN LINE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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: Conveying sewage
- Comment:
- AT THE TIME OF INSPECTION, THE OPERATOR STATED THAT THE BUCKET USED FOR COLLECTING DRAINAGE FROM THE ICE BIN WILL BE EMPTIED DAILY. THE OPERATOR AGREED TO ENSURE THAT THE DRAINAGE WILL BE EMPTIED EITHER IN THE TOILET OR THE MOP SINK. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 10:45 A.M., DICED HAM AND TAZAKI SAUCE IN THE BOTTOM OF THE PREP COOLER GAVE READINGS OF 45 AND 44 DEGREES F. A REFERENCE TEMPERATURE OF LOBSTER SAUCE GAVE A READING OF 45 DEGREES F. THE OPERATOR STATES THE HAM AND SAUCE WERE IN THIS COOLER SINCE ABOUT 6:00 A.M. THIS MORNING, BUT HAD BEEN REMOVED FREQUENTLY FROM THE COOLER FOR CUSTOMER'S ORDERS. THE COOLER AIR TEMPERATURE WAS RECORDED AT 39 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. A SECOND RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: CONSIDER BRINGING OUT SMALLER PORTIONS OF DICED HAM FROM THE COOLER WHEN AN ORDER IS PLACED. AVOID BRINGING OUT THE ENTIRE CONTAINER UNLESS ALL OF IT CAN BE CONSUMED AT THAT INSTANT. ENSURE THE DOOR GASKETS ON THE COOLER ARE IN GOOD REPAIR. TRY ADJUSTING THE THERMOSTAT SETTING TO A LOWER TEMPERATURE. IF NECESSARY, HAVE THE COOLER SERVICED. ,
- 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: Hot and cold holding
- Comment:
- AT ABOUT 10:45 A.M., DICED HAM AND TAZAKI SAUCE IN THE BOTTOM OF THE PREP COOLER GAVE READINGS OF 45 AND 44 DEGREES F. A REFERENCE TEMPERATURE OF LOBSTER SAUCE GAVE A READING OF 45 DEGREES F. THE OPERATOR STATES THE HAM AND SAUCE WERE IN THIS COOLER SINCE ABOUT 6:00 A.M. THIS MORNING, BUT HAD BEEN REMOVED FREQUENTLY FROM THE COOLER FOR CUSTOMER'S ORDERS. THE COOLER AIR TEMPERATURE WAS RECORDED AT 39 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. A SECOND RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: CONSIDER BRINGING OUT SMALLER PORTIONS OF DICED HAM FROM THE COOLER WHEN AN ORDER IS PLACED. AVOID BRINGING OUT THE ENTIRE CONTAINER UNLESS ALL OF IT CAN BE CONSUMED AT THAT INSTANT. ENSURE THE DOOR GASKETS ON THE COOLER ARE IN GOOD REPAIR. TRY ADJUSTING THE THERMOSTAT SETTING TO A LOWER TEMPERATURE. IF NECESSARY, HAVE THE COOLER SERVICED. , ,
- 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: Separation, Packaging, & Segre
- Comment:
- AT THE TIME OF INSPECTION, EGG WASH WAS OBSERVED STORED N THE BOTTOM SHELF OF THE PREP COOLER, UNDER TAZAKI SAUCE AND OTHER NON RAW ITEMS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- AT THE TIME OF INSPECTION, THE DISH MACHINE WAS OBSERVED DISPENSING CHLORINE SANITIZER AT APPROXIMATELY 50 PPM. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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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07/13/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Ecorse Coney Island Aka Emagenes, 4436 W Jefferson, Ecorse, MI 48229 »