El Coyote Loko, 34718 Plymouth, Livonia, MI 48150 - inspection findings and violations

Business Info

Restaurant name: EL COYOTE LOKO
Address: 34718 Plymouth, Livonia, MI 48150
Permit #: 033183
Non-smoking facility: No
Last inspection: 02/13/2015

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Inspection findings	Inspection date	Type
Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Not clean Corrections: Keep clean Comment: Observed dirty kitchen floor especially under the equipment. Facilities must be kept clean. Clean to sight and touch on a weekly basis. General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing. Handwashing Signage Items: Handwashing signage Problems: Not provided Corrections: Provide. Comment: Observed no handwashing sign for the dishroom handsink. Provide a handwashing sign for the dishroom 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. Intensity Items: Lighting intensity Problems: Less than Comment: Observed burned out light bulbs above the hall to the restroom and the dry storage room. Provide proper illumination. Replace the burned out light bulbs. General violation description: 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning	02/13/2015	Routine
Good Repair and Proper Adjustm Locations: at the reach-in cooler(s) Comment: GASKETS ON 2 DOOR "TRUE" REACH IN COOLER ARE STILL DAMAGED, BUT REPLACEMENT GASKETS ARE VERIFIED ON ORDER. General violation description: 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Good Repair and Proper Adjustm Locations: at the 3-compartment sink Comment: CURRENTLY BEVERAGE CUP LIDS ARE BEING USED AS 3 COMPARTMENT SINK STOPPERS. ACQUIRE DURABLE SINK STOPPERS FOR THE WASH, RINSE AND SANITIZE COMPARTMENTS. 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.	08/05/2014	Routine Inspection
Good Repair and Proper Adjustm Items: Equipment components seals Problems: Broken Corrections: Repair/replace. Comment: 2-DOOR TRUE COOLER GASKETS ARE TORN AND FALLING APART. REPLACE GASKETS. 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. Good Repair and Proper Adjustm Items: Equipment components seals Problems: Broken Corrections: Repair/replace. Comment: 2-DOOR TRUE COOLER GASKETS ARE TORN AND FALLING APART. REPLACE GASKETS. 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.	02/06/2014	Routine
Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: PREP COOLER HAD SHREDDED CHICKEN & BEEF AT 48F, PREFILLED TACOS 50F, SHREDDED LETTUCE 54F, DICED TOMATOES 52F. HOLD THESE ITEMS AT OR BELOW 41F., CORRECTED DURING INSPECTION BY MOVING THESE FOODS TO A COOLER TO HOLD AT/BELOW 41F. COOLER WILL NOT BE USED UNTIL REPAIRED. 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) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: PREP COOLER HAD SHREDDED CHICKEN & BEEF AT 48F, PREFILLED TACOS 50F, SHREDDED LETTUCE 54F, DICED TOMATOES 52F. HOLD THESE ITEMS AT OR BELOW 41F., CORRECTED DURING INSPECTION BY MOVING THESE FOODS TO A COOLER TO HOLD AT/BELOW 41F. COOLER WILL NOT BE USED UNTIL REPAIRED. 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)	08/05/2013	Routine
Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Not clean Corrections: Keep clean Comment: SHELVING UNIT BY COOKLINE IS SOILED, FLOOR UNDER SHELVES IS DIRTY AND FLOOR IN BACK BY CANNED GOODS IS DIRTY. CLEAN AREAS AND 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.	02/07/2013	Routine
Critical: Separation, Packaging, & Segre Items: Raw animal product(s) Locations: 2-door cooler(s) storage shelves Problems: Not separated from each other Corrections: Keep separate. Comment: Observed raw whole muscle meat stored below raw chicken storage. Segregate raw meat storage based on minimum cooking temperatures: Top shelf - raw whole muscle meat Lowest shelf - raw poultry Correction Made: Observed the storage of the raw chicken stored on the bottom shelf AND the raw whole muscle meat is now stored on the next above shelf. 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	08/10/2012	Routine
Critical: Cleaning Freq.,Food Contact Su Items: Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles Locations: front Beverage machine pop caps and spigots Problems: Not cleaned At least every 24 hours Corrections: Clean as specified above. Comment: Observed frequency of cleaning once a week. Correction Made: Observed the pop nozzles clean, sanitized and mold free. The manager instructing employees to increase freqiemcy to daily cleaning. 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 Cooling methods Items: Food item(s) cooled Locations: back room storage shelves Problems: Improperly In plastic container Corrections: Utilize metal pans to maximize heat transfer. Comment: Observed plastic containers used to cool cooked beans and to cool cooked rice General violation description: 3-501.15 - utilize shallow metal trays, effective for heat transfer and food cooling. Wiping Cloths, Use Limitation Locations: in the Kitchen Area Comment: OBSERVED WIPING CLOTHS LAYING ON COUNTER. STORED WIPING CLOTHS IN A SANITIZER SOLUTION OF 50-100 PPM (PARTS PER MILLION) CHLORINE IN BETWEEN USES. CORRECTION MADE: OBSERVED WIPING CLOTHS PROPERLY STORED IN SANITIZER SOLUTION IN BETWEEN USES. 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	01/13/2012	Routine Inspection
Critical: Backflow Prevention, Air Gap Comment: RETRACTOR SPRAYER FOR THREE COMPARTMENT SINK NOW HANGS WELL ABOVE SINK BASIN RIM DURING PERIODS OF NON-USE. AIR GAP IS NOW ADEQUATE. CORRECTED. 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). Critical: Demonstration of Knowledge Comment: POSTERS HAVE BEEN POSTED THAT LIST ILLNESS SYMPTOMS THAT WOULD PROHIBIT AND EMPLOYEE FROM REPORTING TO WORK. ALSO, FINAL END COOK TEMPERATURES ARE POSTED TOO, FOR CHICKEN OR BEEF. CORRECTED. General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Demonstration of Knowledge Comment: POSTERS HAVE BEEN POSTED THAT LIST ILLNESS SYMPTOMS THAT WOULD PROHIBIT AN EMPLOYEE FROM REPORTING TO WORK. ALSO, FINAL END COOK TEMPERATURES ARE POSTED TOO, FOR CHICKEN OR BEEF. CORRECTED. General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE	09/30/2011	Follow-up
Critical: Backflow Prevention Device/Req Comment: UTILITY SINK FAUCET IS EQUIPPED WITH AN "ALSONS 4910" VACUUM BREAKER THAT IS NOT 3/4" OUTLET THREADED. A HOSE IS NEVER ATTACHED TO FAUCET. CORRECTED.;A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under 5-202.14. General violation description: 5-203.14 - Critical: Backflow Prevention, Air Gap Comment: THREE COMPARTMENT SINK FAUCET SPRAY NOZZLE HANGS ONE INCH ABOVE SINK BASIN RIM, WHEN LEFT HANGING. REPLACE RETRACTOR SPRING SO SPRAYER HANGS AT LEAST THREE INCHES ABOVE SINK BASIN RIM. CORRECT ITEM BY SEPTEMBER 26, 2011., 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). Critical: Demonstration of Knowledge Comment: EMPLOYEE KNOWLEDGE OF PROHIBITED SYMPTOMS FOR EMPLOYEES TO REPORT TO WORK, AND PROPER FINAL FOOD COOKING TEMPERATURES FOR DIFFERENT MEATS. EMPLOYEE SYMPTOM BULLETIN, PRINTED IN SPANISH WILL BE MAILED TO THIS FACILITY FOR POSTING. OSWALDO COHTTERO WILL POST WAYNE COUNTY PAMPHLET ON PROPER FINAL COOK TEMPERATURES, ON KITCHEN WALL. CORRECT ITEM BY SEPTEMBER 26, 2011., General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Demonstration of Knowledge Comment: EMPLOYEE KNOWLEDGE OF PROHIBITED SYMPTOMS FOR EMPLOYEES TO REPORT TO WORK, AND PROPER FINAL FOOD COOKING TEMPERATURES FOR DIFFERENT MEATS. EMPLOYEE SYMPTOM BULLETIN, PRINTED IN SPANISH WILL BE MAILED TO THIS FACILITY FOR POSTING. OSWALDO COHTTERO WILL POST WAYNE COUNTY PAMPHLET ON PROPER FINAL COOK TEMPERATURES, ON KITCHEN WALL. CORRECT ITEM BY SEPTEMBER 26, 2011., General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Hot and cold holding Comment: FOOD TEMPERATURES IN REACH-IN COOLER BY POTS RACK WERE BELOW 41 F. SLICED BEEF STRIPS: 36 F. PORK STRIPS: 41 F. 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)	09/15/2011	Follow-up
Critical: Backflow Prevention Device/Req Locations: on the mop sink faucet Comment: UTILITY FAUCET IN BACK ROOM DOES NOT HAVE A VACUUM BREAKER. A PLUMBING SYSTEM SHALL BE INSTALLED TO PREVENT WATER CONTAMINATION FROM REVERSE FLOW. INSTALL AN INEXPENSIVE HOSE BIBB VACUUM BREAKER ON THE EXISTING FAUCET SPIGOT., General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Backflow Prevention, Air Gap Locations: back kitchen area 3-compartment sink, back kitchen area 3-compartment sink Comment: HAND-HELD SPRAY NOZZLE AT THREE COMPARTMENT SINK DOES NOT HANG SEVERAL INCHES ABOVE SINK RIM WHEN LEFT HANGING FREELY. AN ADEQUATE AIR GAP MUST EXIST BETWEEN WATER SUPPLY INLET (HAND-HELD SPRAYER) AND FLOOD RIM OF EQUIPMENT (SINK BASIN RIM) USED. REPLACE OR REVERSE THE SPRING SO THAT THE SPRAYER HANGS 3 OR MORE INCHES ABOVE SINK BASIN RIM., , 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). Critical: Demonstration of Knowledge Comment: EMPLOYEES NOT FAMILIAR WITH HEALTH POLICY (I.E. WHAT SYMPTOMS WOULD PREVENT AN EMPLOYEE FROM COMING IN TO WORK AND CALLING IN ILL INSTEAD). PERSON IN CHARGE (PIC) SHALL DEMONSTRATE PROFICIENCY IN FOOD SAFETY AS IT RELATES TO PERSONAL HEALTH. POST A WRITTEN HEALTH POLICY (IN SPANISH IF THAT IS BEST) IN KITCHEN SO THAT ALL EMPLOYEES CAN READ AND UNDERSTAND IT., , General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Demonstration of Knowledge Locations: Employee(s) Comment: EMPLOYEES NOT AWARE OF MINIMUM FINAL COOKING TEMPERATURES FOR CHICKEN, BEEF ETC. EMPLOYEES MUST BE PROFICIENT IN KNOWLEDGE OF PROPER FINAL COOK TEMPERATURES. AFFIX A POSTER OF MINIMUM FINAL FOOD TEMPERATURES FOR THOROUGH AND SAFE COOKING. CHICKEN/STUFFED MEATS 165 F BEEF 155 F SEAFOOD 145 F , , General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Hot and cold holding Locations: reach-in cooler Comment: IN REACH-IN COOLER (RIC) BY POTS RACK, SALSA WAS 49 F AND PORK WAS 44 F. POTENTIALLY HAZARDOUS FOOD (PHF) (WHEN HELD COLD) MUST BE COLDER THAN 41 F. ADJUST OR SERVICE RIC TO KEEP ALL FOOD COLDER THAN 41 F., General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Containers Identified with Com Locations: in the Kitchen Area Comment: UNLABELLED PLASTIC TUB OF SALT (?) ON RACK BY COOKLINE. FOOD INGREDIENTS REMOVED FROM ORIGINAL PACKAGING SHALL BE IDENTIFIED WITH COMMON NAME OF FOOD. LABEL CONTAINER. ALSO, LABEL TUB OF (SUGAR?) ON RACK BY SMALL FREEZER (WHERE PLASTIC TRAYS ARE STORED) AS WELL. General violation description: 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Food Preparation Locations: in the reach-in cooler(s) Comment: TUBS OF THAWING FOOD IN REACH-IN COOLER BY THREE COMPARTMENT SINK WERE UNCOVERED. DURING PREPARATION, UNPACKAGED FOOD SHALL BE PROTECTED FROM CONTAMINATION. USE LIDS OR PLASTIC WRAP TO PROTECT FOOD. General violation description: 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. Good Repair and Calibration Comment: FOOD THERMOMETER DOES NOT WORK. FOOD THERMOMETERS SHALL BE CALIBRATED AND WORKING PROPERLY. REPLACE BATTERY ON THERMOMETER AND CALIBRATE IT FOR ACCURACY. General violation description: 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use. Good Repair and Proper Adjustm Locations: reach-in cooler Comment: REACH-IN COOLER FACING NORTH, BY THREE COMPARTMENT SINK--LEFT DOORWAY GASKET IS IN NEED OF REPLACEMENT. EQUIPMENT SHALL BE IN A PROPER STATE OF REPAIR/CONDITION SO THAT IT FUNCTIONS PROPERLY. REPLACE DETERIORATED GASKET. General violation description: 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Outer Openings, Protected Locations: back kitchen area Back Door Comment: SCREEN DOOR IN BACK OF KITCHEN DOES NOT CLOSE ON ITS OWN. EXTERIOR DOORWAYS NEED TO BE SELF CLOSING. INSTALL A SELF-CLOSER DEVICE FOR THE BACK SCREEN DOOR. General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings Sanitizing Solution Testing De Locations: in the Kitchen Area Comment: NO CHLORINE TEST PAPER STRIPS AVAILABLE TO TEST STRENGTH OF WA REWASH SANITIZER SOLUTION IN THREE COMPARTMENT SINK. A TEST KIT THAT ACCURATELY MEASURES CONCENTRATION OF SANITIZING SOLUTION MUST BE PROVIDED. PROVIDE TEST STRIPS. General violation description: 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf) Wiping Cloths, Use Limitation Locations: in the Kitchen Area Comment: WIPING CLOTHS OBSERVED NOT PROPERLY STORED BETWEEN PERIODS OF USE. CLOTHS FOR WIPING FOOD SPILLS SHALL BE HELD BETWEEN USES IN A SANITIZER SOLUTION OF 50-100 PPM (PARTS PER MILLION) CHLORINE. 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	08/23/2011	Routine Inspection
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Equipment Locations: Beverage Beverage machine pop caps and spigots Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED GROSS MOLD BUILD UP ON THE FIVE UNDERSIDE FOUNTAIN HEADS OPENINGS AND ASSOCIATED NOZZLES & PARTS. CORRECTION MADE: OBSERVED CLEANED TO SIGHT AND TOUCH THE FIVE UNDERSIDE FOUNTAIN HEAD OPENINGS AND THE ASSOCIATED NOZZLES & PARTS. 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: Responsibility of Person in Ch Items: Person-in-charge Locations: Employee(s) food prep area Problems: Fail to require employees to report illness as rule requires Corrections: Require reporting as stated above. Comment: CORRECTION MADE: FOLLOWING INSTRUCTION General violation description: 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE AWARE OF THE NAMES OF THE BIG 5: i) S ALMONELLA TYPHI ii) H EPATITIS "A" VIRUS iii) E SCHERICHIA COLI ("E-COLI") iv) NORO VIRUS v) SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS. Cleaning Freq.,Food Contact Su Items: Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles Locations: Beverage Beverage machine pop caps and spigots Problems: Not cleaned At least every 24 hours Corrections: Clean as specified above. Comment: Observed through employee interviewed the pop nozzles are cleaned & sanitized once every two weeks. CORRECTION MADE: Observed through oral interview the manager instructing his staff to thoroughly wash, rinse and sanitize the underside of the fountain heads openings and associated nozzle parts once every 24 hours or prior to use. 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 Duties of Person in Charge Items: Person-in-charge Locations: Employee(s) food prep area Problems: Not ensuring compliance Corrections: Person-in-charge must ensure compliance with items listed above. Comment: CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145F FOR WHOLE MUSCLE MEAT General violation description: 2-103.11 - BEEF, PORK, 155F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS. Food Temperature Measuring Dev Items: Food thermometer(s) probe Locations: Employee(s) food prep area Problems: not available Corrections: Make available at all times. 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)	03/23/2011	Routine Inspection
Critical: Hot and cold holding Comment: CORRECTED: NO PHF IN COOLER AT INSPECTION. 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 Comment: CORRECTED BY DATE MARKING. 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	10/27/2010	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Equipment can openers Locations: food prep area Problems: With accumulation of debris Corrections: Keep clean. Comment: CAN OPENER BLADE AND BASE OF CAN OPENER OBSERVED WITH OLD FOOD BUILD UP AND POSSIBLE METAL SHAVINGS. CORRECTED BY CLEANING AND REPLACING THE BLADE. 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: Hot and cold holding Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: IN THE LARGE GLASS DOOR COOLER IN KITCHEN: SALSA AT 46 AND 49F MADE AT APPROX 11:00 AM, AND SOUR CREAM AT 46F PORTIONED AND PUT INTO THE COOLER AT AROUND 11:30 AM. THE FOOD WAS RE-LOCATED TO AN APPROVED COOLER. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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) Critical: Methods-Hot Water and Chemical Items: Chlorine solution Locations: 3-compartment sink(s) dish washing area Comment: FOOD TUBS OBSERVED JUST WASHED AND NO SANITIZER ON TUBS OR SINK. EMPLOYEE STATED THAT THE SANITIZER IS RINSED OFF AFTER SANITIZING PROCESS. AIR DRY WITH SANITIZER ON THE WARES. CORRECTED BY RE-SANITIZING. General violation description: 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111 Critical: Ready-to-Eat Food, Date Markin Items: In house prepared ready-to-eat potentially hazardous food(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: COOKED BEEF AND COOKED CHICKEN WITHOUT DATE MARKING IN 2 COOLERS. AN OFFICE CONSULTATION AT WCHD WILL BE SCHEDULED. , 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 Good Repair and Proper Adjustm Items: Equipment Locations: Cooler/s Problems: In poor repair Corrections: Repair/replace. Comment: REPAIR THE COOLER CITED IN 3-501.16 TO HOLD FOOD AT 41F OR LESS. 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. Using a Handwashing Sink Items: Handwashing sink(s) Locations: dish washing area Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. 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)	09/21/2010	Routine Inspection
Critical: Hot and cold holding Comment: CORRECTED. DELI CASE COOLER NOT USED TO STORE SALSA ANY MORE - ONLY POP. SALSA IN BACK 3-DOOR GLASS COOLER AT 41F. General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Preventing Contamination from Comment: CORRECTED. OBSERVED MANY BOXES OF GLOVES IN FACILITY AND COOK WEARING GLOVES TO HANDLE READY TO EAT FOODS. 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 Critical: Ready-to-Eat Food, Date Markin Comment: CORRECTED. OBSERVED ITEMS DATE MARKED WITH PREP AND USE BY DATES - COOKED CHICKEN 4/13-4/20, BEANS 4/9-4/15, RICE 4/12-4/19. 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	04/14/2010	Follow-up

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