- Critical: Handwashing Sink, Installation
- Comment:
- HOT WATER IS 100*F AT PREP AREA HAND WASH SINK. CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Handwashing Signage
- Comment:
- HAND WASH SIGN IS PROVIDED AT HAND SINK BEHIND CASH REGISTER. CORRECTED.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
01/26/2015 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER IS FUNCTIONING PROPERLY WITH THE INSTALLATION OF NEW BATTERIES. CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Sink, Installation
- Comment:
- HOT WATER IS 93*F-95*F AT PREP AREA HAND WASH SINK. FOLLOW UP WITHIN 5 DAYS TO ENSURE HOT WATER REACHES 100*F. RISK CONTROL PROVIDED.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- DATE MARKINGS ARE PROVIDED ON SPINACH, EGG WHITE, OPEN CARTONS OF DAIRY PRODUCTS IN FIRST COOLER. INSIDE FRUIT COOLER CUT MELONS ARE DATE MARKED. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
01/20/2015 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- OBSERVED FOOD THERMOMETERS NOT EASILY AVAILABLE OR ACCESSIBLE FOR USE. FOOD THERMOMETERS ALSO NEED NEW BATTERIES. FOOD MEASURING DEVICE SHALL BE AVAILABLE FOR THE MAINTENANCE AND ATTAINMENT OF FOOD TEMPERATURES. REPLACE THERMOMETER BATTERIES. FOLLOW UP WITHIN 10 DAYS. ,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED HOT WATER AT 78*F ON HAND WASH SINK IN PREP AREA. HOT WATER MUST BE AT 100*F FOR HAND WASHING. PROVIDE HOT WATER. FOLLOW UP WITHIN 10 DAYS., ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- OBSERVED COOKED SPINACH,A CARTON OF POTATO SALAD, AND WHITES IN WALK-IN COOLER FIRST WALK-IN COOLER WITHOUT ANY DATE MARKINGS. INSIDE FRUIT WALK-IN COOLER CONTAINERS WITH CUT MELONS WERE NOT DATE MARKED. POTENTIALLY HAZARDOUS READY-TO-EAT FOODS SHALL BE DATE MARKED TO INDICATE WHEN FOOD SHALL BE DISCARDED OR CONSUMED. DATE MARKING SHALL NOT EXCEED 7 DAYS . DAY 1 BEGINS WHEN PHF IS FIRST OPENED OR MADE. DATE MARK READY TO EAT PHF. FOLLOW UP WITHIN 10 DAYS., OBSERVED COOKED SPINACH,A CARTON OF POTATO SALAD, AND WHITES IN WALK-IN COOLER FIRST WALK-IN COOLER WITHOUT ANY DATE MARKINGS. INSIDE FRUIT WALK-IN COOLER CONTAINERS WITH CUT MELONS WERE NOT DATE MARKED. POTENTIALLY HAZARDOUS READY-TO-EAT FOODS SHALL BE DATE MARKED TO INDICATE WHEN FOOD SHALL BE DISCARDED OR CONSUMED. DATE MARKING SHALL NOT EXCEED 7 DAYS . DAY 1 BEGINS WHEN PHF IS FIRST OPENED OR MADE. DATE MARK READY TO EAT PHF. FOLLOW UP 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASH SIGNAGE AT HAND WASH SINK BEHIND CASH REGISTER. A SIGN MOST BE POSTED TO REMIND FOOD EMPLOYEES TO WASH HANDS. POST HAND WASH SIGNAGE. VERIFY COMPLIANCE AT NEXT INSPECTION.,
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
01/09/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE INTERIOR OF THE ICE MACHINE HAS BEEN CLEANED. VIOLATION CORRECTED.
- 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
|
02/07/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE INTERIOR OF THE ICE MACHINE IS MOLDY/SOILED TODAY. CLEAN IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORS UNDER EQUIPMENT ARE SOILED TODAY, UNDER FRONT PREP COUNTER, UNDER BEVERAGE TOWER( BOXED POP TOWER) UNDER TABLES IN THE KITCHEN AND IN THE WALK IN COOLER. INCREASE CLEANING FREQUENCY TO AVOID ACCUMULATION OF SOILS. RECHECK IN 6 MONTHS OR NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) Under leaking water lines or lines with condensation on them
- Corrections:
- Relocate to a suitable storage area
- Comment:
- DO NOT STORE FOOD ITEMS UNDER DRAINLINE FROM BEVERAGE CABINET. DRAINLINE HAS A SMALL AMOUNT OF LEAKAGE OR CONDENSATION AND MOLD GROWTH. IT WAS CLEANED TODAY. THERE WERE SYRUPS AND DISPENSING NOZZLES UNDER THE SOILED DRAINLINE. THESE WERE ALSO MOVED TODAY. STORE FOOD AND FOOD RELATED ITEMS AWAY FROM ANY SOURCE OF CONTAMINATION. MONITOR.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTILATION HOOD IS SOILED TODAY. INCREASE CLEANING FREQUENCY TO AVOID ACCUMULATION OF SOILS. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR HOT WATER HANDLE AT COUNTER HANDSINK. HANDLE LEAKS AND IS POOLING ON COUNTER BEHIND FAUCET. RECHECK IN 6 MONTHS, PLUMBING MUST BE IN GOOD WORKING ORDER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/14/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- TODAY QAC SANITIZING SOLUTION IS LESS THAN 200PPM IS THREE COMPARTMENT SINK, THE DISPENSING MECHANISM SEEMS TO BE MALFUNCTIONING. CORRECT BY FILLING SINKS MANUALLY WITH APPROVED SANITIZER FOR SANITIZING., CHLORINE PACKETS WERE USED FOR SANITIZING AT THREE COMPARTMENT SINK, AND 100 PPM WAS REACHED. USE PACKETS UNTIL PROBLEM CAN BE RESOLVED WITH QAC PUMP.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORS ARE DIRTY: IN THE DRY STORAGE AREA, BEHIND THE TABLE ACROSS FROM THE THREE COMPARTMENT SINK, UNDER THE FRONT COUNTER. REMOVE FOOD DEBRIS FROM FLOOR DAILY.
- 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)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR COUNTERTOP AROUND HANDWASH SINK AT FRONT COUNTER, COUNTER IS PEELING AND WOOD IS EXPOSED. REPLACE WITH A SURFACE THAT IS SMOOTH, DURABLE AND EASILY CLEANABLE. REPAIR BY NEXT INSPECTION. THE DOORS OF THE CABINET UNDER THE POP MACHINE ARE PEELING AND FALLING APART. THERE IS A LARGE PORTION OF THE DOOR MISSING UNDER THE MACHINE. REPAIR BY NEXT INSPECTION.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE HANDWASH SINK IN THE KITCHEN DOES NOT HAVE ADEQUATE PRESSURE, THE HOT AND COLD ARE WORKING BUT THE WATER PRESSURE IS VERY LOW. CORRECT IMMEDIATELY, RECHECK IN 6 MONTHS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/03/2013 | Routine |
| No violation noted during this evaluation. | 01/23/2012 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Observed food crumbs on shelves where preserves are stored in cupboard behind the front counter. Observed dried food debris inside the left microwave oven. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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
- Food Storage, prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- Observed coffee filter containers stored under the paper towel dispenser at the front counter handsink. Store these containers away from paper towel dispenser to avoid contamination from water dripping off hands into the containers.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice build-up on condensers in walk-in cooler and freezer. Observed broken bottom hinges on cupboard doors under the coffee and milk dispensers. Equipment must be in good repair. Defrost the condensers and repair the door hinges.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a handwashing sign for the rear kitchen handsink.
- 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.
|
01/13/2012 | Routine Inspection |
- Critical: Reheating for Hot Holding
- Items:
- Microwave reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- CHICKEN NOODLE SOUP HEATED IN THE MICROWAVE PRIOR TO BEING PLACED IN THE HOT-HOLDING UNIT OBSERVED AT 125F. EMPLOYEES STATE THAT THE CHICKEN NOODLE SOUP WAS REHEATED WITHIN THE LAST 30 MINUTES. ALL OTHER SOUPS IN THE UNIT OBSERVED AT 140-150F. WHEN REHEATING FOR HOT HOLDING, FOODS MUST BE REHEATED TO AT LEAST 165F FOR 15 SECONDS BEFORE BEING HELD AT 135F OR HOTTER. REHEAT THE CHICKEN NOODLE SOUP TO 165F OR HIGHER BEFORE PLACING IN THE HOT HOLDING UNIT. CORRECTED DURING INSPECTION BY HEATING THE CHICKEN NOODLE SOUP TO 170F IN THE MICROWAVE BEFORE RETURNING TO THE HOT HOLDING UNIT.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Food Temperature Measuring Dev
- Items:
- Thermometer(s) probe
- Problems:
- Not accurate To plus or minus 2 degrees f
- Corrections:
- Calibrate to requirement above.
- Comment:
- THE METAL STEM THERMOMETER USED TO MONITOR THE TEMPERATURE OF SOUPS IN HOT HOLDING OBSERVED TO BE INACCURATE. THE THERMOMETER READS 15 DEGREES LOWER THAN THE ACTUAL TEMPERATURE. FOOD THERMOMETERS MUST BE ACCURATE. CALIBRATE THE METAL STEM THERMOMETER. CORRECTED BY MANAGER DURING INSPECTION BY CALIBRATING THE METAL STEM THERMOMETER.
- 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)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED PAPER BOWLS USED AS SCOOPS AND STORED IN THE PRETZEL SALT, SESAME SEEDS, SUGAR, AND CORN MEAL. UTENSILS USED TO SCOOP FOOD MUST HAVE A HANDLE AND MUST BE STORED WITH THE HANDLE OUTSIDE OF THE FOOD TO PREVENT HAND CONTACT WITH THE FOOD ITEM. PROVIDE SCOOPS WITH HANDLES FOR THE NOTED FOODS AND STORE THE SCOOPS TO PREVENT HAND CONTACT WITH THE FOODS.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WIPING CLOTHS IN THE WIPING CLOTH BUCKET THAT ARE NOT COMPLETELY SUBMERGED IN THE SANITIZER SOLUTION BECAUSE THERE ARE TOO MANY CLOTHS IN THE BUCKET. WET WIPING CLOTHS MUST BE COMPLETELY SUBMERGED IN SANITIZER BETWEEN EACH USE. STORE FEWER WIPING CLOTHS IN THE WIPING CLOTH BUCKET TO ENSURE THAT ALL CLOTHS ARE COMPLETELY SUBMERGED IN THE 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
|
01/12/2011 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- food storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed stored on the floor: box of packaged coffee in the dry storage room boxes of packaged food in all three walk-in coolers and freezer.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed three walk-in cooler/freezer doors ajar and one beverage cabinet door ajar. Adjust self-closing door mechanisms to close doors fully.
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- Service area Food Employee
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED ONE OF TWO FOOD EMPLOYEES NOT WEARING A FULL COVER CAP OR A HAIR NET.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Not stored in self-draining position
- Corrections:
- Store inverted.
- Comment:
- Observed boxes of packaged single use beverage cups, lids, hinged food storage containers stored on the floor in the dry storage room and next to the hot water tank.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
01/11/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WIC IS NOT WORKING PROPERLY. COOLER'S TEMPERATURE IS ABOVE 41 F. ALL PHF SHALL BE REMOVED TO ANOTHER COOLER. REPAIR WIC REVISIT IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- ICE MACHINE'S COVER IS OUT. PUT BACK THE COVER FOR THE ICE MACHINE.
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Not stored in self-draining position
- Corrections:
- Store inverted.
- Comment:
- SINGLE SERVICE ARTICLES ARE STORED UNDER POP DISPENSER. STORE SINGLE SERVICE ARTICLE IN A DRY AREA.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
08/05/2009 | Routine Inspection |
- Critical:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- ICE MACHINE HAS MOLDS AND BLACK DEBRIS ON ITS INSIDE TOP SURFACE. REVISIT IN 10 DAYS
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- ICE MACHINE HAS MOLDS AND BLACK DEBRIS ON ITS INSIDE TOP SURFACE. REVISIT IN 10 DAYS,
- 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
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- WALK-IN FREEZER IS ACCUMLATING FROST. DEFROST THE FREEZER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- WALK-IN FREEZER IS ACCUMLATING FROST. DEFROST THE FREEZER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/12/2009 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN FANS'S GAURDS IN BOTH WALK-IN COOLER. THEY ARE DUSTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- REACH-IN COOLERS BELOW THE SERVICE LINE IS NOT FUNCTIONING PROPERLY. THERE WERE NO FOOD IN IT. ALL FOOD ( PHF) WERE PLACED IN WALK-IN COOLER. HOWEVER, REACH-IN COOLERS NEED TO BE REPAIRED AND FIXED TO HOLD FOOD AT TEMPERATURE 141 F OR BELOW.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF FOOD WERE STORED ON FLOOR IN WALK-IN COOLER AND FREEZER. STORE FOOD AT LEAST 6 INCHES ABOVE THE FLOOR.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- SEAL THE BOTTOM OF THE OUTSIDE DOOR IN THE BACK. IT HAS AN OPENING THAT ALLOW RODENTS ENTRY.
- 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
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- RE-INSTALL THE FILTER MISSING ABOVE THE OVEN.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
08/20/2008 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Less than
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- THE INLET PIPE COMING FROM ICE MACHINE IS TOO CLOSE TO THE FLOOD LEVEL RIM. PROVIDE AN AIR GAP BETWEEN THE INLET PIPE AND THE FLOOD LEVEL RIM. A REVISIT ON 3-19-08 TO CHECK COMPLAINCE., ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Equip./Uten./Lin./Sing.-Ser/Us
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- THERE ARE SINGLE SERVICE, AND SINGLE USE ARTICLES UNDER THE POP DISPENSERS WHICH HAS WATER AND POP LINES. STORE UTENSILS, SINGLE SERVICES ITEMS IN A CLEAN AND DRY LOCATION WHERE THEY ARE NOT EXPOSED TO SPLASH , DUST OR CONTAMINATION.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- PROVIDE THERMOMETER TO REACH-IN COOLEERS IN THE SERVICE LINE.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FAUCET LEAKS IN THE SINK NEAR POP DISPENSER. REPAIR / FIX THE FAUCET SO IT DOES NOT LEAK.
- 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.
- Nonfood-contact surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN THE FANS IN BOTH WALK-IN COOLERS. THEY HAVE DUSTS. AND, CLEAN THE POP DISPENSER. IT IS SOILED AND STARTED TO GET RUST.
- 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)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- SEAL THE BOTTOM OF THE OUTSIDE DOOR IN THE BACK. IT HAS AN OPENING THAT MAY PERMIT / ENTRY OF RODENTS, INSECT AND PETS.
- 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
|
03/12/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Einstein Bros Bagels #3016, 5700 Mercury Dr, Dearborn, MI 48124 »