- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED. BACKFLOW PREVENTER HAS BEEN PLACED ON THE FAUCET WHERE HOSE IS ATTACHED.
- 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
|
12/03/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED HOSE THAT HAD A SPRAY NOZZLE ATTACHED STORED OVER THE 3 COMPARTMENT SINK. ATMOSPHERIC VACUUM BREAKER (AVB) ALSO KNOWN AS BACKFLOW PREVENTER HAS TO BE INSTALLED AT THE BOTTOM OF HAND SINK AT THE POINT OF HOSE BEING ATTACHED. OPERATOR WAS ASKED TO DETACH SPRAY NOZZLE FROM HOSE.,
- 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 Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED HOSE THAT HAD A SPRAY NOZZLE ATTACHED STORED OVER THE 3 COMPARTMENT SINK. ATMOSPHERIC VACUUM BREAKER (AVB) ALSO KNOWN AS BACKFLOW PREVENTER HAS TO BE INSTALLED AT THE BOTTOM OF HAND SINK AT THE POINT OF HOSE BEING ATTACHED. OPERATOR WAS ASKED TO DETACH SPRAY NOZZLE FROM HOSE.,
- 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: Consumption of Animal Foods th
- Comment:
- CORRECTED. CONSUMER STATEMENT "ASK YOUR SERVER..." WAS ADD TO SATISFY THE COMPLIANCE.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. CONSUMER STATEMENT "ASK YOUR SERVER..." WAS ADD TO SATISFY THE COMPLIANCE.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELDS ARE NEEDED IN THE FOLLOWING AREAS: -WALK IN -KITCHEN -OVER CHEST FREEZER AREA -OVER PREP AREA
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELDS ARE NEEDED IN THE FOLLOWING AREAS: -WALK IN -KITCHEN -OVER CHEST FREEZER AREA -OVER PREP AREA
- 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
|
11/17/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DISCLOSURE IS MISSING AND THE DENOTING OF THE FOODS THAT ARE COOKED TO ORDER, WHICH THE REMINDER, IS NOT INCLUDED ON THE MENU. ALSO A REMINDER MUST BE ADDED SUCH AS "COOKED TO ORDER" ALONG WITH AN ASTERISK FOR EXAMPLE TO INDICATE WHICH ITEMS ARE COOKED TO ORDER. EDUCATIONAL MATERIALS WILL BE GIVEN.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- MENUDO (SOUP), COOKED CHICKEN AND BEEF, SALSA, AND COOKED CORN DO NOT HAVE DATE MARKS., CORRECTED BY OPERATOR DATE MARKING EACH ITEM WITH THE DAY WHICH WAS MADE. TO EXERCISE BETTER DATE MARKING PRACTICES, DATE MARK ALL POTENTIALLY HAZARDOUS FOODS FOR THE DAY BEFORE CLOSING DOWN. THIS WAY, DATE MARKING WILL ALWAYS BE DONE. IT IS EVERYONE'S RESPONSIBILITY.
- 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
- Can Openers
- Items:
- Can opener blade(s)
- Problems:
- Not readily removable For replacing
- Corrections:
- Replace to be readily removable.
- Comment:
- BLADE IN THE CAN OPENER NEEDS TO BE REPLACED.
- General violation description:
- 4-202.15 - Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
- Packaged and Unpackaged Food -
- Items:
- Unwashed fruit(s) and vegetable(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store unwashed fruits/vegetables below and away from foods needing little or no further prep.
- Comment:
- SOUP STORED NEXT TO THE UNWASHED UNCUT GREEN PEPPERS IN THE WALK IN. IN THE REACH IN COOLER BY THE GRILL UNWASHED UNCUT BROCCOLI AND MUSHROOMS STORED ABOVE TORTILLAS. , CORRECTED BY REORGANIZING IN THE CORRECT AREAS.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETER NOT PROVIDED IN THE GLASS/COKE COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
05/28/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED. AIR GAP PROVIDED FOR DISHWASHER AND STEAM TABLE PIPES.
- 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: Food Display
- Comment:
- CORRECTED. AT THE SALSA BAR COVERS HAVE BEEN PROVIDED FOR EACH CONTAINER OF SALSA.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED. FOOD THERMOMETER PROVIDED.
- 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED. USING 3 COMPARTMENT SINK.
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. CHLORINE TEST STRIPS PROVIDED.
- 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)
|
12/19/2013 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AIR GAP NOT PROVIDED AT THE FLOOR DRAIN UNDER THE 3 COMPARTMENT SINK WHERE THE PIPES FROM THE DISHWASHER AND THE STEAM TABLE EMPTY. ,
- 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: Exclusions and Restrictions
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- WHEN ASKED ABOUT THE 5 SYMPTOMS OF ILLNESS PERSON IN CHARGE DID NOT KNOW THE 5 SYMPTOMS. , CORRECTED BY RETRAINING AND HAND OUTS OF THE FOOD BOURN ILLNESS POSTER AND EMPLOYEE HEALTH FORMS.
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
- Critical: Food Display
- Items:
- Food on display salad bar
- Problems:
- Lacking protection Sneeze guards
- Corrections:
- Store in protected manner.
- Comment:
- SALSA BAR IS SET UP FOR SELF SERVICE BUT DOES NOT HAVE A SNEEZE GUARD. STORE IN A PROTECTIVE MANNER. ,
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THERE IS 0 PPM CONCENTRATION PROVIDED AT THE DISH WASH MACHINE. DISCONTINUE USING DISHWASHER AND USE THE 3 COMPARTMENT SINK FOR WAREWASHING. REPAIR IMMEDIATELY. ,
- 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
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW CHICKEN OVER FLOWING AND NOT COVERED NEXT TO READY TO EAT FOOD, AN OPEN CONTAINER OR CUT ONIONS AND BELL PEPPER. , CORRECTED BY REMOVING EXCESS RAW CHICKEN AND PLACING COVER OVER IT.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SALSA BAR COOLER, SERVING COOLER, PREP COOLER, AND COOLER NEXT TO THE FREEZER NEED HANGING THERMOMETERS.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
11/25/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MIDDLE HAND SINK HAS NO PAPER TOWELS. ALL SINKS SHALL BE PROPERLY STOCKED. INSTALL PAPER TOWELS OR OTHER DRYING DEVICE IMMEDIATELY. , CORRECTED-PAPER TOWELS ACQUIRED AND STOCKED 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE SHOWS NO SANITIZER. ALL MACHINES SHALL PROPERLY SANITIZE DISHES WITH PROPER SANITIZER LEVELS. CORRECT IMMEDIATELY., CORRECTED-SANITIZER REFILLED AND SYSTEM OPERATING CORRECTLY TODAY.
- 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
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BEEF IS STORED ON TOP OF LETTUCE IN WALK IN COOLER. ALL RAW ANIMAL FOODS SHALL BE STORED SEPARATE FROM READY TO EAT FOODS. CORRECT IMMEDIATELY. , CORRECTED-ITEM PROPERLY STORED DURING INSPECTION-RAW BEEF SEPARATED FROM LETTUCE.
- 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
|
05/16/2013 | Routine |
- Critical: Food Contact with Equipment an
- Locations:
- kitchen Walk-in cooler
- Problems:
- Not properly cleaned and sanitized Prior to food contact
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- Discontinue storing various tubs containing food products within one another. Do not let the outside surfaces of one tub touch the food products within another tub. Simply discontinue improperly stacking tubs within tub...Use tight fitting lids and then stack to protect contents of these tubs., The Person in Charge unstacked the tubs located within the walk in cooler and now understands the reasoning behind the consistent use of lids to cover & protect items in cold storage.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Ice Used as Exterior Coolant,
- Items:
- Ice
- Locations:
- kitchen ice machine(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- Discontinue placing pies into the ice machine for cooling. Drinking ice can not come into contact with any outside containers. Simply remove ice from ice machine and use this ice exclusively for the purposes of cooling items if need be., Pie removed from ice machine at the time of todays Routine Inspection. Person in Charge now fully aware of proper methodology for cooling various items the correct way.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
|
11/26/2012 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Grill line Air Diffusers
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the overhead air diffusers located above the grill line simply wipe down off-hours when the absolute least amount of foods would be out and exposed.
- 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.
- 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 simply bowls as bulk product scoops. Replace with Food Grade Scoops WITH handles keeping the handles extended OUT of the various bulk products. This practice will help to minimize the chance of accidental 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
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Locations:
- kitchen Shelfs
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Relocate the various tools / parts to ONE general area that is below and away from any and all food related equipment or surfaces.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
05/22/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the entire can opener contraption including the can piercing blade. This blade MUST remain clean as to not inadvertently contaminate bulk food items being opened. Simply wash and sanitize thru dish machine often., THE KITCHEN MANAGER CORRECTED THIS VIOLATION AT THE TIME OF TODAYS ROUTINE INSPECTION BY PLACING THE ENTIRE CAN OPENER INTO THE DISH MACHINE. KEEP UP THIS IMPORTANT FOOD SAFETY PRACTICE WELL INTO THE FUTURE.
- 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
- Employee Accommodations, Desig
- Items:
- Break area(s)
- Locations:
- kitchen food prep area
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Begin practice of keeping all staff belongings (such as keys & phones) in one general location that is below and away from any food related surfaces or equipment.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen food prep table
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of probably storing all wet wiping cloths in the sanitizer bucket(s) between uses to help reduce bacterial loading on the cloths as well as to minimize 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
|
11/11/2011 | Routine Inspection |
- 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:
- When storing the product scoops in the various products, keep the handle properly extended to reduce chances of accidental product contaminations. See ladle in the chicken base. Simply keep handles out of products.
- 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
- Warewashing Sinks, Use Limitat
- Locations:
- Dish wash area 3 compartment sink & drainboards
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep cleaner the entire three compartment sink area ESPECIALLY the 'sanitize' compartment. Keeping the three compartment sinks clean is critical for properly washings and SANITIZING dishwares.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Dish wash area counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Keep all wet wiping cloths properly stored in the sanitizer bucket(s) between uses to help minimize bacterial growth on cloths as well as to minimize 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
|
05/04/2011 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WHEN BOWLS, PLATES, ETC. BECOME CHIPPED OR CRACKED THEY ARE NO LONGER APPROVED FOR USE IN SERVING FOOD TO CUSTOMERS. EITHER DISCARD OR REMOVE DISHES, ETC. FROM THE RESTAURANT. , ONE CHIPPED BOWL WAS REMOVED BY THE COOK. VIOLATION IS CORRECTED TODAY.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
11/05/2010 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- Red hose and black trigger nozzle have been removed. Sprayer has been repaired properly.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/25/2010 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- REMOVE THE RED HOSE AND BLACK TRIGGER NOZZLE FROM THE SPRAYER STAND PIPE. REPAIR THE SPRAYER PROPERLY (WITH THE APPROVED SPRAYER NOZZLE, SPRING AND METAL DELIVERY HOSE). SPRAYER NOZZLE MUST NOT FALL BELOW THE FLOOD RIM OF THE 3 COMP. SINK. NOTE: INSTALLING A LONGER FOOD GRADE HOSE AND NOZZLE REQUIRES THE INSTALLATION OF PRESSURIZED VACUUM BREAKERS ON THE WATER SUPPLY LINES.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/17/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- WALK-IN COOLER HOLDING RAW CHICKEN AT 40F. 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)
|
12/02/2009 | Follow-up |
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