- Critical: Controlling Pests
- Comment:
- CORRECTED RODENT HAS BEEN REMOVED FROM THE PREMESIS AND AREA HAS BEEN CLEANED AND SANITIZED.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED OBSERVED FOOD CONTACT SURFACES OF UTENSILS ARE CLEANED AND SANITIZED. RACKS USED FOR STORAGE OF UTENSILS AND DISHES ARE 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: Rodent Bait Stations
- Comment:
- CORRECTED OWNER HAS PUT IN PLACE NEW SEALED TRAPS IN THE HOT WATER HEATER ROOM, FURNACE ROOM AND BACK ROOM NEAR THE OUTSIDE DOOR. MONITORING WILL BE SELF CONTROLLED AND IS EXPLAINED IN MORE DETAIL IN THE RISK CONTROL PLAN.
- General violation description:
- 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Cooking and Baking Equipment
- Comment:
- CORRECTED PIZZA OVEN RACKS HAVE BEEN CLEANED AND NO LONGER HAVE DUST OR DEBRIS ON THEM.
- 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.
- Floor and Wall Junctures, Cove
- Comment:
- CORRECTED OBSERVED DRY STORAGE AREA HAS NEW STRIPPING ALONG THE BASEBOARDS TO COVER HOLES.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Removing Dead or Trapped Birds
- Comment:
- CORRECTED DEAD RODENT WAS REMOVED FROM PREMESIS IMMEDIATELY.
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
02/06/2015 | Follow-up |
- Critical: Controlling Pests
- Comment:
- THE PREMESIS MUST BE MAINTAINED FREE OF INSECTS OR RODENTS BY CONTROLLING OR ELIMINATING THEM BY ROUTINELY INSPECTING THE PREMESIS FOR EVIDENCE AND ELIMINATING HARBORAGE CONDITIONS. OBSERVED A DEAD RAT UNDERNEATH THE 3-DOOR UPRIGHT REFRIGERATOR. HOLES IN THE WALLS THAT ARE EXPOSED DUE TO IMPROPER RUBBER STRIPPING MAY BE CREATING THE HARBORAGE CONDITIONS. ROUTINELY INSPECT PREMESIS FOR EVIDENCE OF PESTS. AGAIN, ELIMINATE HARBORAGE CONDITIONS BY COVERING HOLES IN DRY STORAGE ROOM.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s) bowls
- Corrections:
- Keep clean.
- Comment:
- UTENSILS USED FOR FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. OBSERVED DISHES (BOWLS, STORAGE BINS FOR CHICKEN) NOT CLEAN. SOME DUST BUILD UP AND LAYING ON RACKS THAT ARE UNCLEAN. PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT FOR FOOD STORAGE. STORE ON CLEAN SURFACE.,
- 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: Rodent Bait Stations
- Items:
- Rodent bait station(s)
- Problems:
- Not tamper-resistant
- Corrections:
- Provide tamper-resistant bait stations.
- Comment:
- RODENT BAIT MUST BE CONTAINED IN A COVERED, TAMPER RESISTANT BAIT STATION. OBSERVED UNSPECIFIED TYPE OF RODENT BAIT TRAPS UNCOVERED IN THE FURNACE AND HOT WATER HEATER ROOMS. DISCONTINUE USE OF OPEN BAIT TRAPS. CONTACT A REPUTABLE PEST CONTROL COMPANY TO INSTALL PROPER BAIT TRAPS TO ELIMINATE PESTS.,
- General violation description:
- 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- THE FOOD CONTACT SURFACES OF COOKING AND BAKING EQUIPMENT MUST BE CLEANED AT LEAST EVERY 24 HOURS. OBSERVED PIZZA OVEN WITH ACCUMULATION OF DUST AND DEBRIS. CLEAN AT LEAST EVERY 24 HOURS.,
- 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.
- Floor and Wall Junctures, Cove
- Items:
- Floor(s) juncture
- Locations:
- Dry storage area
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- FLOOR AND WALL JUNCTURES IN A FOOD ESTABLISHMENT MUST BE SEALED. OBSERVED IN DRY STORAGE ROOM, RUBBER STRIPPING ON THE WALLS IS OLD AND WORN. SOME PARTS ARE FALLING OFF AND EXPOSING HOLES IN THE WALLS BEHIND THEM. COVER WITH NEW RUBBER STRIPPING TO NOT EXPOSE HOLES IN THE WALLS.,
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NONFOOD CONTACT SURFACES MUST BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL DEBRIS. OBSERVED A LOT OF GREASE AND DEBRIS UNDERNEATH FRYERS. ALSO 3-DOOR UPRIGHT REFRIGERATOR WALLS LOOK DIRTY. CLEAN SURFACES AS TO NOT ACCUMULATE GREASE AND DEBRIS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Removing Dead or Trapped Birds
- Items:
- Dead/trapped pest(s) rodents rats
- Locations:
- Under 3 door cooler
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- DEAD RODENTS AND OTHER PESTS MUST BE REMOVED FROM THE PREMESIS TO PREVENT ACCUMULATION, DECOMPOSITION OR ATTRACTION OF OTHER PESTS. OBSERVED A DEAD RAT UNDERNEATH THE 3-DOOR UPRIGHT REFRIGERATOR. ELIMINATE FROM THE PREMESIS IMMEDIATELY!,
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
01/27/2015 | Routine |
| No violation noted during this evaluation. | 07/29/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed rodent droppings on floor of furnace room along with shredded insulation. 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels in the dispensers for the kitchen and restroom handsinks. Common cloth towels are being used. Paper towels must be provided for each handsink. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed employee wash and rinse a metal bowl without sanitizing with chlorine. Sanitizing rinse must be provided at 50-100 ppm of chlorine. Provide sanitizing rinse for all kitchen items to be cleaned.
- 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: 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 cabbage used for cole slaw stored on shelf underneath a pan of raw chicken. Cross-contamination must be avoided. Store raw chicken below or away from ready-to-eat foods.
- 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 Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty baffle filters in exhaust hood above cooking equipment. Clean these filters to sight and touch on a weekly basis.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed front door propped open and the rear stormdoor has a torn screen at bottom. Outer openings must be protected. Close the front door and repair or replace the torn screen on rear stormdoor.
- 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
|
07/19/2014 | Routine |
| No violation noted during this evaluation. | 01/22/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the kitchen handsinks. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed hot water for the rear kitchen handsink at only 86 degrees F. Hot water must reach a minimum temperature of 100 degrees F. Provide hot water for the handsink.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed beef gravy in the hot holding unit at only 110 degrees F. Potentially hazardous foods must be held above 135 degrees F. Raise the temperature of the hot holding unit until the gravey reaches 135 degrees F. Discard gravy after 4 hours in temperature danger zone of 41-135 degrees F. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed extremely dirty baffle filters, exhaust hood and fire suppression system above the cooking equipment. Ventilation must be kept clean. Clean to sight and touch on a monthly basis.
- 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 and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed greasy floor under the cooking equipment. 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.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed burned out light bulb on left side of the exhaust hood above the cooking equipment. Replace with new light bulb to improve illumination.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: side of the Franklin Chef, bottom of the reach-in freezer and exterior of the conveyor oven. Clean these items to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed large hole on the base of the faucet fixture for the rear kitchen handsink. Repair or replace the fixture to remove the hole.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/03/2014 | Routine |
| No violation noted during this evaluation. | 07/22/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Cooking equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on surfaces inside the microwave oven. Cooking equipment must be kept clean. Clean to sight and touch. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cole slaw in the Beverage Air cooler in dining room at 48 degrees F. The indicating thermometer had a temperature of 54 degrees F. Potentially hazardous foods must be held below 41 degrees F. Lower temperature of cooler below 41 degrees F. Discard cole slaw after 4 hours in the temperature danger zone of 41-135 degrees 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed floor under fryers very greasy. Clean 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease behind the panel doors of fryers. 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed front door propped open. Keep outer openings closed to prevent entry of pests.
- 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
|
07/11/2013 | Routine |
| No violation noted during this evaluation. | 02/01/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Cooking equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled interior of microwave oven. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the cookline and dishroom handsinks. Cloth towels were provided until the paper towels are delivered.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed no hot or cold water at the cookline handsink. Water lines may have frozen. Plumbing must be maintained. Repair or replace the handsink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Repair or replace the metal stem thermometer to insure accurate food temperature measurements.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed grease on floor under the fryers. Clean the floor 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease behind the panel doors of fryers and the 2 black food carts have dried food debris on them. The doors on the True reach-in cooler are also soiled. Clean these items 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.
|
01/22/2013 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- , PROPER DATE MARKING 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
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY.
- 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
|
08/22/2012 | Follow-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:
- PROVIDE DISCARD DATES ON COOKED RIBS AND COLE SLAW......NO DATES OBSERTVED ON THE ABOVE. PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS PREPARED / READY TO EAT OR COOKED TO BE REHEATED.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- , , STORE RAW ANIMAL FOODS ON BOTTOM SHELVING .........GARLIC BREAD OBSERVED UNDER SHELF WITH RAW CHICKEN ON SHELF ABOVE 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN REACH IN COOLER DOORS AND HANDLES OF OBSERVED ACCUMULATED RESIDUE....MAINTAIN CLEAN AND SANITARY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- FRONT DOOR PROPPED OPEN AS IT IS ON MOST DAYS.......MAINTAIN DOOR CLOSED TO PREVENT ENTRY OF INSECTS OR RODENTS.
- 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
|
07/25/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- OPERATOR IS PUTTING DRINKS IN TO A LIDDED CUP
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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02/10/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS FOR DRINKS....NO TWIST CAP BOTTLES........PROVIDE LIDDED CUPS OR MUGS OF DRINKS. SUBMKIT RISK CONTROL PLAN,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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01/17/2012 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- NO FLIES OBSERVED IN THE ESTABLISHMENT
- 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: Eating, Drinking or Tobacco
- Comment:
- LIDDED CUPS USED FOR EMPLOYEE DRINKS
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKING OBSERVED WHERE REQUIRED.
- 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
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08/04/2011 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- REMOVE OBSERVED FLIES FROM FOOD ESTABLISHMENT..........MAINTAIN FRONT DOOR CLOSED TO PREVENT THE ENTRY OF INSECTS......FRONT DOOR PROPPED OPEN WITH CHAIR AT TIME OF VISIT.,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- , PROVIDE LIDDED CUPS WITH STRAW FOR EMPLOYEE DRINKS OR MUGS WITH LIDS AND HANDLES.........NO TWIST CAP POP OR WATER BOTTLES AS OBSERVED.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- 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 CONTAINERS OF POTATO SALAD AND COLE SLAW .....ADD 6 DAYS TO THE DATE OF PREP OR OPENING TO DETERMINE DISCARD DATE......CHANGE POTATO SALAD DISCARD DATE TO FROM OBSERVED 7-23 TO 7-19.,
- 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
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07/12/2011 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED RAW CHICKEN WINGS STORED IN PLASTIC GROCERY BAGS. DO NOT STORE ITEMS IN GROCERY BAGS - THESE ARE NOT TO BE REUSED. STORE FOOD IN FOOD APPROVED BAG OR CONTAINER., CORRECTED. CHICKEN REMOVED FROM GROCERY BAGS AND ONLY FOOD APPROVED BAGS WILL BE USED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- CORRECTED. BOTTLE DISCARDED AND PROPER CONTAINERS WILL BE USED., OBSERVED OPEN BOTTLE OF WATER IN BACK REACH-IN COOLER. EMPLOYEE BEVERAGES MUST BE COVERED BUT ALSO PREVENT CONTAMINATION OF HANDS FROM TOUCHING MOUTH CONTACTING PARTS. MUST USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SHELF IN PIZZA COOLER HAS DEBRIS ON IT, DRAIN BOWL AT 3-COMPARTMENT SINK SOILED. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY DID NOT HAVE ANY PAPER TOWELS FOR ANY HANDSINK LOCATION. DURING INSPECTION, EMPLOYEE WENT TO STORE TO PURCHASE PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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01/11/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/13/2010 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed chlorine level in the sanitizing rinse water of the 3 compartment sink above 200 ppm. Potentially toxic items must be used according to manufacturer's directions. Lower concentration to 50-100 ppm of chlorine. Person in charge lowered chlorine level to 100 ppm in my presence. Violation corrected.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed flies in the kitchen. Pestsmust be controlled. Keep front and back door closed when not in use. Use approved pest control to remove flies.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease behind the panel doors of fryers. Clean these areas to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed black plastic food cart with dried flour on shelves. Clean the cart to sight and touch on a daily basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters in exhaust hoods for cookline and pizza oven. Ventilation equipment must be kept clean. Recommend cleaning filters every 2 weeks.
- 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 dirty floors in the hot water closet and the furnace room. Clean these rooms 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.
- Covering receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed lid not closed on grease dumpster. Keep lid closed to avoid attracting pests.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the kitchen handsinks. Provide paper towels for both handsinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test kit for checking the sanitizer in the 3 compartment sink. Provide a chlorine test kit.
- 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)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the prep coolers in kitchen. Provide conspicuous thermometers in both coolers.
- 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)
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08/02/2010 | Routine Inspection |
- Critical: Characteristics
- Comment:
- Only approved storage materials used in facility. Corrected.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- All food contact surfaces of equipment observed clean to sight and touch. 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
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03/11/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Famous Broasted Chicken, 19586 Middlebelt, Livonia, MI 48152 »