Elite Catering Company, 33610 Seven Mile, Livonia, MI 48152 - inspection findings and violations

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Business Info

Restaurant name: ELITE CATERING COMPANY
Address: 33610 Seven Mile, Livonia, MI 48152
Permit #: 037100
Non-smoking facility: No
Last inspection: 03/09/2015
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Inspection findings

Inspection date

Type
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    A plumbing system must be maintained in good repair. Cap on atmospheric vacuum breaker (AVB) is corroded. Repair AVB and replace cap.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 03/09/2015Routine
No violation noted during this evaluation. 10/09/2014Follow-up
  • Critical: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed house flies in kitchen and drain flies at the 3 compartment sink. Pests must be eliminated. Contact a licensed pest control operator.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed raw shell eggs stored on shelf above ready-to-eat foods in the walk-in cooler. Cross-contamination must be avaided. The raw shell eggs were moved to the bottom shelf of the walk-in cooler away from ready-to-eat foods in my presence. Violation corrected.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed dirty floor in kitchen especially under the cooking equipment. Clean the floor as needed.
    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.
  • Cooking and Baking Equipment
    Items:
    Microwave oven door seals and cavities
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    Observed dried food debris inside the microwave oven. Clean the interior to sight and touch as needed.
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed loose electrical outlet and conduit pipe in kitchen next to prep table. Equipment must be in good condition. Repair or replace the loose electrical outlet.
    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
    Items:
    Outer opening(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    Observed torn screen on the rear stormdoor. Outer openeings must be sealed. Repair or replace the torn screen to keep flies out.
    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
 09/29/2014Routine
No violation noted during this evaluation. 04/21/2014Follow-up
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled floor in the mop sink and water on floor of the walk-in cooler. Clean these areas to sight and touch.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed loose electrical outlet by the side of the food prep table. Equipment must be maintained. Repair or replace the electrical outlet.
    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:
    Observed no handwashing sign for the restroom handsink. Provide a handwashng sign.
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed scale build-up on top of the dishmachine. Non-food contact equipment must be kept clean. Clean to sight and touch.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 03/21/2014Routine
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled floors in the walk-in cooler and freezer as well as under the 3 compartment sink. Clean to sight and touch as needed.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed dripping faucet on the mop sink and a loose electrical outlet by the food prep table. Repair the leak and secure the outlet to the prep table.
    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:
    Observed no handwashing sign for the restroom handsink. Provide a sign.
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed lime build-up on top of the dishmachine. Clean to sight and touch as needed.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 09/27/2013Routine
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    ALL FOODS PROPERLY DATED
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat Food, Disposition
    Comment:
    NO EXPIRED FOODS AT VISIT
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
 10/03/2012Follow-up
  • 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:
    HORSERADISH SAUCE MADE IN ESTABLISHMENT HAS A MAXIMUM 7 DAY LIMIT.....IF MADE ON 9-4 THEN DISCARD DATE IS 9-4 TO 9-10. SAME WITH COOKED BACON 9-4 TO 9-10 MAXIMUM. OPERATOR HAS DISCARD DATES OF 10-4-12 ON THESE ITEMS..... DISCARD THE ABOVE FOOD AT END OF 9-10-12 SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat Food, Disposition
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    DISCARD FRENNCH DRESSING DATED 3-18-12 TO 5-18-12 DO NOT USE THE ABOVE IN FOOD PREP OR CUSTOMER USE. DISCARD FOOD AT THE END OF THE DISCARD DATES.....SUBMIT RISK CONTROL PLAN FOR REPEAT ITEM.,
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
 09/05/2012Routine
  • Critical: Ready-to-Eat Food, Disposition
    Comment:
    NO EXPIRED FOODS OBSERVED
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Comment:
    ALL RAW ANIMAL FOODS STORED PROPERLY OPN BOTTOM 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
 04/20/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    MEAT SLICER CLEANED
    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: Ready-to-Eat Food, Date Markin
    Comment:
    PROVIDE DISCARD DATES ON MASHED POTATOES
    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
 04/11/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN BACK OF MEAT SLICERBLADE OF FOOD RESIDUE.....ENSURE MEAT SLICER IS BROKEN DOWN AND BOTH SIDES OF BLADE ARE CLEANED. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
    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: 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:
    PROVIDE DISCARD DATES ON FETA CHEESE AND HOUMAS .....NO DATES OBSERVED ,
    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
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    PROVIDE TEST STRIPSTO MONITOR SANITZER.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
 03/07/2012Routine Inspection
  • Critical: Backflow Prevention Device/Req
    Comment:
    SIDE KICK CONNECTION INSTALLED TO PREVENT BACKFLOW CONTAMINATION
    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: Clean Sight/Touch-No Accum/Enc
    Comment:
    MEAT SLICER CLEANED SINCE LAST VISIT
    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: Warewashing Chem.San., Temp/pH
    Comment:
    DISHWASHER DISPENSING 50-100PPM
    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
 09/13/2011Follow-up
  • Critical: Backflow Prevention Device/Req
    Items:
    Backflow prevention backflow/backsiphonage device
    Problems:
    Not provided
    Corrections:
    Provide as required
    Comment:
    DISCONNECT NOZZLE OR HOSE IMMEDIATELY AFTER USING TO PROTECT THE PUBLIC WATER SUPPLY FROM CONTAMINATION DUE TO BACKFLOW OR BACKSIPHONAGE ...OR ....INSTALL A PRESSURE VACUUM BREAKER USUALLY ABOUT 8-10 FT ABOVE THE FLOOR. THE NOZZLE IS A SHUT OFF VALVE THAT NULLIFIES THE ATMOSPHERIC VACUUM BREAKER PROTECTION ON THE FAUCET AT THE UTILITY SINK. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM FOR THIS REPEAT ITEM. OPERATOR DID REMOVE NOZZLE AT VISIT.,
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    MEAT SLICER OBSERVED WITH ACCUMULATING DRIED FOOD RESIDUE BEHIND BLADE AND IN HOUSING COMPONENTS ABOVE BLADE........CLEAN MEAT SLICER PROMPTLY AFTER USING EVERYDAY.,
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    NO SANITIZER DETECTED AFTER 3 RUNS OF THE DISHWASHER .......REPAIR MACHINE TO DISPENSE SANITIZER AFTER EVERY RUN AT 50-100 PPM. ENSURE EARLIER EQUIPMENT USED IS MANUELLY SANITIZED AT 3 COMPARTMENT SINK USING APPROVED SANITZER.,
    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
 08/16/2011Routine Inspection
  • Critical: Backflow Prevention Device/Req
    Items:
    Backflow prevention backflow/backsiphonage device
    Problems:
    Not provided
    Corrections:
    Provide as required
    Comment:
    DISCONNECT NOZZLE OR HOSE AT UTILITY SINK TO PROTECT PUBLIC WATER SUPPLY FROM CONTAMINATION DUE TO BACKFLOW OR BACKSIPHONGE.........REMOVE HOSE OR NOZZLE WHEN NOT IN USE ( IN HAND)
    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/Req
    Items:
    Backflow prevention backflow/backsiphonage device
    Problems:
    Not provided
    Corrections:
    Provide as required
    Comment:
    DISCONNECT NOZZLE OR HOSE AT UTILITY SINK TO PROTECT PUBLIC WATER SUPPLY FROM CONTAMINATION DUE TO BACKFLOW OR BACKSIPHONGE.........REMOVE HOSE OR NOZZLE WHEN NOT IN USE ( IN HAND),
    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: 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:
    PROVIDE DISCARD DATES ON POTENTIALLY HAAZARDOUS FOODS / READY TO STORE IN COOLERS......CORRECTED AT TIME OF VISIT BY DATE MARKING SLICED HAM AND TURKEY IN WALK IN COOLER
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: 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:
    PROVIDE DISCARD DATES ON POTENTIALLY HAAZARDOUS FOODS / READY TO STORE IN COOLERS......CORRECTED AT TIME OF VISIT BY DATE MARKING SLICED HAM AND TURKEY IN WALK IN COOLER,
    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
 02/24/2011Routine Inspection
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed dust on exhaust hood and baffle filters above the stove. Clean these items to sight and touch as needed.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed dried food debris on floor under the bottom shelf of the walk-in cooler. Clean the floor to sight and touch as needed.
    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.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed 2 missing drain plugs for the 3 compartment sink. Plumbing must be maintained. Provide a drain plug for each compartment of the sink. Currently the sink is used for washing only before items are placed in the dishmachine.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 08/24/2010Routine Inspection
  • Closing Toilet Room Doors
    Items:
    Door
    Problems:
    Propped open
    Corrections:
    Do not prop door open.
    Comment:
    EMPLOYEE RESTROOM DOOR OBSERVED OPEN. SELF-CLOSING DEVICE DISCONNECTED. DOORS TO TOILET ROOMS OPENING TO KITCHENS MUST BE KEPT CLOSED EXCEPT DURING CLEANING. CORRECTED DURING INSPECTION BY RECONNECTING TOILET ROOM DOOR AND CLOSING DOOR.
    General violation description:
    6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
  • Prohibitions
    Items:
    Laundered linen(s)
    Problems:
    Stored In toilet room
    Corrections:
    Remove and store in protected area.
    Comment:
    CLEAN LINENS AND CHEF COATS STORED IN EMPLOYEE RESTROOM. CLEAN LINENS MUST BE STORED IN A PROTECTED AREA OUTSIDE OF A TOILET ROOM. RELOCATE TO APPROVED AREA.
    General violation description:
    4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
  • Warewasher, Sanitizer Indicato
    Items:
    Chemical sanitizer level indicator
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    WARE WASHING MACHINE IS NOT EQUIPPED WITH AN ALARM TO INDICATE INTERRUPTION OF DISPENSING OF SANITIZER. INSTALL ALARM.
    General violation description:
    4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS
 02/18/2010Routine Inspection

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