- Critical: Time as a Public Health Contro
- Comment:
- An e-mail was sent to David Pearson at the Wayne County Health Department containing new written procedures for using time as a public health control. Corrected.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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03/26/2015 | Follow-up |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- Observed at time of inspection potentially hazardous hot held food under time as a public health control without written procedures. Also time the food was placed out and time to discard was not marked. Food was marked with the time it was paced out and the time to discard at time of inspection. Correct by providing written procedures. Correct immediately a follow up will occur in about 10 days. If written procedures are provided to David Pearson at the Wayne County Health Department a follow up will not have to occur. dpearson@waynecoutny.com,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection hand wash signs in kitchen missing hand wash signs. Correct by providing hand wash sign to all hand sinks. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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03/12/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- AIR GAP WAS PROVIDED ON THE 3-COMPARTMENT SINK DRAIN PIPE BY CUTTING THE PIPE. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE WIF FLOOR WAS CLEANED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUARTENARY AMMONIA TEST STRIPS WERE PURCHASED. VIOLATION HAD BEEN CORRECTED.
- 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)
- Good Repair and Proper Adjustm
- Comment:
- THE HAND WASH STATION FAUCET WAS REPAIRED. VIOLATION HAD BEEN CORRECTED.
- 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.
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04/07/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- In the bar the 3 sink compartment drain pipe is hanging into the floor drain. Provide air gap to prevent health hazards like back siphoning and cross connection. Provide adequate air gap at least a minimum of 1 inch. A follow up inspection will be conducted with in 10 days. ,
- 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: Equipment, Food-Contact Surfac
- Comment:
- Food spill over the floor of the walk in freezer. Wash, rinse and sanitize the floor. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy Quaternary Ammonia Test Strips. A follow up inspection will be conducted with in 10 days.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The hand wash station in the kitchen was broken. Get it repaired.,
- 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.
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03/28/2014 | Routine Inspection |
| No violation noted during this evaluation. | 03/06/2012 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- ALL ICE MAKERS HAVE BEEN CLEANED
- 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.
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03/22/2011 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD BUILD-UP ON INTERIORS OF ICE MAKERS PLEASE EMPTY, WASH, RINSE, SANITIZE (USE NON-CHLORINE SANITIZER ON ANY STAINLESS STEEL PART(S), AIR DRY, THEN REFILL LEFT PIC WITH RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP TO BE CONDUCTED WITHIN TEN (10) DAYS ALL RISK CONTROL PLAN(S) (RCP) REQUIRE YOUR CHOSEN COURSE OR METHOD OF PREVENTING THE VIOLATION FROM RE-OCCURRING PLEASE FILL OUT THOROUGHLY AND SUBMIT FOR WCHD APPROVAL AT FOLLOW-UP
- 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: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD BUILD-UP ON INTERIORS OF ICE MAKERS PLEASE EMPTY, WASH, RINSE, SANITIZE (USE NON-CHLORINE SANITIZER ON ANY STAINLESS STEEL PART(S), AIR DRY, THEN REFILL LEFT PIC WITH RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP TO BE CONDUCTED WITHIN TEN (10) DAYS ALL RISK CONTROL PLAN(S) (RCP) REQUIRE YOUR CHOSEN COURSE OR METHOD OF PREVENTING THE VIOLATION FROM RE-OCCURRING PLEASE FILL OUT THOROUGHLY AND SUBMIT FOR WCHD APPROVAL AT FOLLOW-UP ,
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Facility SPRAY BOTTLE(S)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- UNLABELLED SPRAY BOTTLE OF LIQUID IN KITCHEN PLEASE LABEL ALL CONTAINER TO PREVENT MISUSE, PIC LABELLED THE BOTTLE WATER WITH A SHARPIE
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
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03/16/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/23/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/11/2009 | Routine Inspection |
| No violation noted during this evaluation. | 03/20/2009 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- UPGRADE EMPLOYEE HEALTH EDUCATION TO INCLUDE NOROVIRUS TRAINING AND EDUCATION, AS DEPICTED ON HEALTH FORMS (1A & 1B)......PROVIDED OPERATOR WITH A COPY OF HEALTH FORMS IA & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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11/21/2008 | Routine Inspection |
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