Famous Dave's, 23811 Eureka, Taylor, MI 48180 - inspection findings and violations

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Business Info

Restaurant name: FAMOUS DAVE'S
Address: 23811 Eureka, Taylor, MI 48180
Permit #: 053922
Non-smoking facility: No
Last inspection: 03/03/2015
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Inspection findings

Inspection date

Type
  • Covering Receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Problems:
    Not covered
    Corrections:
    Keep covered.
    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
 03/03/2015Routine
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed at time of inspection in prep cooler chole slaw 48 f, tomato 48 F cut lettuce 47 F, hot link 48 F, salmon spared 48 F. Food was in cooler for at least four hours. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Correct by discarding all potentially hazardous cold food that has been temperature abused and repair/replace cooler. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection prep cooler now holding hot links, salmon, cheese, tomato's at 41 F or below. 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)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection in prep cooler chole slaw 48 f, tomato 48 F cut lettuce 47 F, hot link 48 F, salmon spared 48 F. Food was in cooler for at least four hours. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Correct by discarding all potentially hazardous cold food that has been temperature abused and repair/replace cooler. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection prep cooler now holding hot links, salmon, cheese, tomato's at 41 F or below. 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)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection in prep cooler chole slaw 48 f, tomato 48 F cut lettuce 47 F, hot link 48 F, salmon spared 48 F. Food was in cooler for at least four hours. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Correct by discarding all potentially hazardous cold food that has been temperature abused and repair/replace cooler. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection prep cooler now holding hot links, salmon, cheese, tomato's at 41 F or below. 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)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed at time of inspection in prep cooler chole slaw 48 f, tomato 48 F cut lettuce 47 F, hot link 48 F, salmon spared 48 F. Food was in cooler for at least four hours. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Correct by discarding all potentially hazardous cold food that has been temperature abused and repair/replace cooler. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection prep cooler now holding hot links, salmon, cheese, tomato's at 41 F or below. 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)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection in prep cooler chole slaw 48 f, tomato 48 F cut lettuce 47 F, hot link 48 F, salmon spared 48 F. Food was in cooler for at least four hours. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Correct by discarding all potentially hazardous cold food that has been temperature abused and repair/replace cooler. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection prep cooler now holding hot links, salmon, cheese, tomato's at 41 F or below. 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)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection in prep cooler chole slaw 48 f, tomato 48 F cut lettuce 47 F, hot link 48 F, salmon spared 48 F. Food was in cooler for at least four hours. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Correct by discarding all potentially hazardous cold food that has been temperature abused and repair/replace cooler. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection prep cooler now holding hot links, salmon, cheese, tomato's at 41 F or below. 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)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed at time of inspection in prep cooler chole slaw 48 f, tomato 48 F cut lettuce 47 F, hot link 48 F, salmon spared 48 F. Food was in cooler for at least four hours. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Correct by discarding all potentially hazardous cold food that has been temperature abused and repair/replace cooler. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection prep cooler now holding hot links, salmon, cheese, tomato's at 41 F or below. 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)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection in prep cooler chole slaw 48 f, tomato 48 F cut lettuce 47 F, hot link 48 F, salmon spared 48 F. Food was in cooler for at least four hours. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Correct by discarding all potentially hazardous cold food that has been temperature abused and repair/replace cooler. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection prep cooler now holding hot links, salmon, cheese, tomato's at 41 F or below. 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)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection in prep cooler chole slaw 48 f, tomato 48 F cut lettuce 47 F, hot link 48 F, salmon spared 48 F. Food was in cooler for at least four hours. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Correct by discarding all potentially hazardous cold food that has been temperature abused and repair/replace cooler. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection prep cooler now holding hot links, salmon, cheese, tomato's at 41 F or below. 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)
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Observed at time of inspection mops were sitting in mop sink to dry. Mops need to be hanging up to allow them to air dry. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Drying Mops
    Comment:
    Observed at time of inspection mops were sitting in mop sink to dry. Mops need to be hanging up to allow them to air dry. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Drying Mops
    Comment:
    Observed at time of inspection mops were sitting in mop sink to dry. Mops need to be hanging up to allow them to air dry. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Observed at time of inspection mops were sitting in mop sink to dry. Mops need to be hanging up to allow them to air dry. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Drying Mops
    Comment:
    Observed at time of inspection mops were sitting in mop sink to dry. Mops need to be hanging up to allow them to air dry. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Drying Mops
    Comment:
    Observed at time of inspection mops were sitting in mop sink to dry. Mops need to be hanging up to allow them to air dry. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Observed at time of inspection mops were sitting in mop sink to dry. Mops need to be hanging up to allow them to air dry. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Drying Mops
    Comment:
    Observed at time of inspection mops were sitting in mop sink to dry. Mops need to be hanging up to allow them to air dry. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Drying Mops
    Comment:
    Observed at time of inspection mops were sitting in mop sink to dry. Mops need to be hanging up to allow them to air dry. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed at time of inspection meat smoker has a build up of grease on food contact surfaces. Correct by cleaning at a frequency able to prevent large build up of grease on food contact surfaces. Correct as soon as possible a follow up will occur at the next routine inspection., Observed at time of inspection smoker has been cleaned out. violation 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
  • Equipment, Food-Contact Surfac
    Comment:
    Observed at time of inspection meat smoker has a build up of grease on food contact surfaces. Correct by cleaning at a frequency able to prevent large build up of grease on food contact surfaces. Correct as soon as possible a follow up will occur at the next routine inspection., Observed at time of inspection smoker has been cleaned out. violation 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
  • Equipment, Food-Contact Surfac
    Comment:
    Observed at time of inspection meat smoker has a build up of grease on food contact surfaces. Correct by cleaning at a frequency able to prevent large build up of grease on food contact surfaces. Correct as soon as possible a follow up will occur at the next routine inspection., Observed at time of inspection smoker has been cleaned out. violation 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
  • Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed at time of inspection meat smoker has a build up of grease on food contact surfaces. Correct by cleaning at a frequency able to prevent large build up of grease on food contact surfaces. Correct as soon as possible a follow up will occur at the next routine inspection., Observed at time of inspection smoker has been cleaned out. violation 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
  • Equipment, Food-Contact Surfac
    Comment:
    Observed at time of inspection meat smoker has a build up of grease on food contact surfaces. Correct by cleaning at a frequency able to prevent large build up of grease on food contact surfaces. Correct as soon as possible a follow up will occur at the next routine inspection., Observed at time of inspection smoker has been cleaned out. violation 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
  • Equipment, Food-Contact Surfac
    Comment:
    Observed at time of inspection meat smoker has a build up of grease on food contact surfaces. Correct by cleaning at a frequency able to prevent large build up of grease on food contact surfaces. Correct as soon as possible a follow up will occur at the next routine inspection., Observed at time of inspection smoker has been cleaned out. violation 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
  • Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed at time of inspection meat smoker has a build up of grease on food contact surfaces. Correct by cleaning at a frequency able to prevent large build up of grease on food contact surfaces. Correct as soon as possible a follow up will occur at the next routine inspection., Observed at time of inspection smoker has been cleaned out. violation 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
  • Equipment, Food-Contact Surfac
    Comment:
    Observed at time of inspection meat smoker has a build up of grease on food contact surfaces. Correct by cleaning at a frequency able to prevent large build up of grease on food contact surfaces. Correct as soon as possible a follow up will occur at the next routine inspection., Observed at time of inspection smoker has been cleaned out. violation 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
  • Equipment, Food-Contact Surfac
    Comment:
    Observed at time of inspection meat smoker has a build up of grease on food contact surfaces. Correct by cleaning at a frequency able to prevent large build up of grease on food contact surfaces. Correct as soon as possible a follow up will occur at the next routine inspection., Observed at time of inspection smoker has been cleaned out. violation 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
  • Rinsing Equipment and Utensils
    Corrections:
    A Person in Charge is required to be present during all hours of operation.
    Comment:
    Observed at time of inspection person in charge stated that after the wash rinse sanitize processes of the tea and coffee machines that they soak or run through "dip it" cleaner and then rinse out coffee and tea machines. All food contact surfaces should go throughout a wash rinse sanitize processes where the last step in the process is the sanitize and air dry of the equipment/utensils. Correct by discontinue applying dip it and rinse as final step in the sanitize processes. Dip it is a pre wash that should be applied before the wash rinse sanitize process begins. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection person in charge stated that normal operation of dip it is to apply it before the wash rinse sanitize processes. Corrected.
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
  • Rinsing Equipment and Utensils
    Comment:
    Observed at time of inspection person in charge stated that after the wash rinse sanitize processes of the tea and coffee machines that they soak or run through "dip it" cleaner and then rinse out coffee and tea machines. All food contact surfaces should go throughout a wash rinse sanitize processes where the last step in the process is the sanitize and air dry of the equipment/utensils. Correct by discontinue applying dip it and rinse as final step in the sanitize processes. Dip it is a pre wash that should be applied before the wash rinse sanitize process begins. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection person in charge stated that normal operation of dip it is to apply it before the wash rinse sanitize processes. Corrected.
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
  • Rinsing Equipment and Utensils
    Comment:
    Observed at time of inspection person in charge stated that after the wash rinse sanitize processes of the tea and coffee machines that they soak or run through "dip it" cleaner and then rinse out coffee and tea machines. All food contact surfaces should go throughout a wash rinse sanitize processes where the last step in the process is the sanitize and air dry of the equipment/utensils. Correct by discontinue applying dip it and rinse as final step in the sanitize processes. Dip it is a pre wash that should be applied before the wash rinse sanitize process begins. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection person in charge stated that normal operation of dip it is to apply it before the wash rinse sanitize processes. Corrected.
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
  • Rinsing Equipment and Utensils
    Corrections:
    A Person in Charge is required to be present during all hours of operation.
    Comment:
    Observed at time of inspection person in charge stated that after the wash rinse sanitize processes of the tea and coffee machines that they soak or run through "dip it" cleaner and then rinse out coffee and tea machines. All food contact surfaces should go throughout a wash rinse sanitize processes where the last step in the process is the sanitize and air dry of the equipment/utensils. Correct by discontinue applying dip it and rinse as final step in the sanitize processes. Dip it is a pre wash that should be applied before the wash rinse sanitize process begins. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection person in charge stated that normal operation of dip it is to apply it before the wash rinse sanitize processes. Corrected.
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
  • Rinsing Equipment and Utensils
    Comment:
    Observed at time of inspection person in charge stated that after the wash rinse sanitize processes of the tea and coffee machines that they soak or run through "dip it" cleaner and then rinse out coffee and tea machines. All food contact surfaces should go throughout a wash rinse sanitize processes where the last step in the process is the sanitize and air dry of the equipment/utensils. Correct by discontinue applying dip it and rinse as final step in the sanitize processes. Dip it is a pre wash that should be applied before the wash rinse sanitize process begins. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection person in charge stated that normal operation of dip it is to apply it before the wash rinse sanitize processes. Corrected.
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
  • Rinsing Equipment and Utensils
    Comment:
    Observed at time of inspection person in charge stated that after the wash rinse sanitize processes of the tea and coffee machines that they soak or run through "dip it" cleaner and then rinse out coffee and tea machines. All food contact surfaces should go throughout a wash rinse sanitize processes where the last step in the process is the sanitize and air dry of the equipment/utensils. Correct by discontinue applying dip it and rinse as final step in the sanitize processes. Dip it is a pre wash that should be applied before the wash rinse sanitize process begins. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection person in charge stated that normal operation of dip it is to apply it before the wash rinse sanitize processes. Corrected.
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
  • Rinsing Equipment and Utensils
    Corrections:
    A Person in Charge is required to be present during all hours of operation.
    Comment:
    Observed at time of inspection person in charge stated that after the wash rinse sanitize processes of the tea and coffee machines that they soak or run through "dip it" cleaner and then rinse out coffee and tea machines. All food contact surfaces should go throughout a wash rinse sanitize processes where the last step in the process is the sanitize and air dry of the equipment/utensils. Correct by discontinue applying dip it and rinse as final step in the sanitize processes. Dip it is a pre wash that should be applied before the wash rinse sanitize process begins. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection person in charge stated that normal operation of dip it is to apply it before the wash rinse sanitize processes. Corrected.
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
  • Rinsing Equipment and Utensils
    Comment:
    Observed at time of inspection person in charge stated that after the wash rinse sanitize processes of the tea and coffee machines that they soak or run through "dip it" cleaner and then rinse out coffee and tea machines. All food contact surfaces should go throughout a wash rinse sanitize processes where the last step in the process is the sanitize and air dry of the equipment/utensils. Correct by discontinue applying dip it and rinse as final step in the sanitize processes. Dip it is a pre wash that should be applied before the wash rinse sanitize process begins. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection person in charge stated that normal operation of dip it is to apply it before the wash rinse sanitize processes. Corrected.
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
  • Rinsing Equipment and Utensils
    Comment:
    Observed at time of inspection person in charge stated that after the wash rinse sanitize processes of the tea and coffee machines that they soak or run through "dip it" cleaner and then rinse out coffee and tea machines. All food contact surfaces should go throughout a wash rinse sanitize processes where the last step in the process is the sanitize and air dry of the equipment/utensils. Correct by discontinue applying dip it and rinse as final step in the sanitize processes. Dip it is a pre wash that should be applied before the wash rinse sanitize process begins. Correct immediately a follow up will occur in about 10 days., Observed at time of inspection person in charge stated that normal operation of dip it is to apply it before the wash rinse sanitize processes. Corrected.
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
 08/13/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    ,
    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)
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    ,
    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
  • Rinsing Equipment and Utensils
    Corrections:
    A Person in Charge is required to be present during all hours of operation.
    Comment:
    ,
    General violation description:
    4-904.14 - After being cleaned and SANITIZED, EQUIPMENT and UTENSILS shall not be rinsed before air drying or use unless: (A) The rinse is applied directly from a potable water supply by a warewashing machine that is maintained and operated as specified under Subparts 4-204 and 4-501
 08/11/2014Routine
  • Covering Receptacles
    Items:
    Waste container(s)/container(s)
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED OVERFILLED DUMPSTER WHICH HAD AN OPEN LID. OUTSIDE RECEPTACLES MUST HAVE CLOSED LIDS TO AVOID BEING AN ATTRACTIVE NUISANCE. CLOSE LIDS AND DO NOT OVERFILL CONTAINERS. VERIFY AT NEXT INSPECTION.
    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
 03/31/2014Routine
No violation noted during this evaluation. 09/24/2013Routine
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COOKLINE COOLER HAS POTATO SALAD AT 53F, BREADED FISH AT 53F, DICED TOMATOES WERE 54F, CHICKEN 55F. THE FAR END COOLER ACROSS FROM THE HOT HOLDING UNITS HAD SALMON AT 53F. ALL POTENTIALLY HAZARDOUS FOODS IN UNIT TODAY HELD LONGER THAN 4 HOURS HAVE BEEN DISCARDED ( CHICKEN AND FISH) ALL ITEMS FILLED WITHIN THE LAST HOUR ARE TIME MARKED TO DISCARD WITHIN 4 HOURS. SERVICE ON THIS UNIT WAS JUST HERE YESTERDAY AND WILL BE CALLED BACK IMMEDIATELY. FAX TEMP LOGS AFTER REPAIRS ARE MADE TO WCHD., CORRECTED AT TIME OF INSPECTION. TIME MARKING WILL BE USED UNTIL REPAIRS ARE COMPLETE.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 09/06/2012Routine
  • Critical: Hot and cold holding
    Comment:
    COLD TABLE HAS SALMON DIP AT 40F, BLUE CHEESE CRUMBLE AT 42F, SOUR CREAM AT 41F. UNIT WAS ADJUSTED TO A LOWER TEMP.
    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)
 04/04/2012Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COLD TABLE AT THE END OF THE COOKLINE (EAST END) HAD SALMON DIP AT 47F (DISCARDED TODAY) SOUR CREAM AT 43F AND BLUE CHEESE AT 46-47F. ADJUST UNIT IMMEDIATELY TO HOLD POTENTIALLY HAZARDOUS FOODS UNDER 41F AT ALL TIMES. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
    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)
 03/22/2012Routine Inspection
  • Critical: Frequency Before Use After Cle
    Comment:
    THE DISHMACHINES HAD 100 PPM CHLORINE AT TIME OF INSPECTION.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
10/24/2011Follow-up
  • Critical: Frequency Before Use After Cle
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    THE DISHMACHINE WAS NOT SANITIZING TODAY, THERE WAS 0 PPM CHLORINE IN MACHINE, LINE DID NOT SEEM TO BE FEEDING CHLORINE INTO MACHINE. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Frequency Before Use After Cle
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    THE DISHMACHINE WAS NOT SANITIZING TODAY, THERE WAS 0 PPM CHLORINE IN MACHINE, LINE DID NOT SEEM TO BE FEEDING CHLORINE INTO MACHINE. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS. ,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
09/30/2011Routine Inspection
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Comment:
    FLOORS MUST BE RE-GROUTED AT DISHMACHINE AREA, AND BAR AREA. AT DISHMACHINE AREA WATER, DIRT AND STRAWS ARE GETTING STUCK BETWEEN THE TILES. ACCORDING TO THE MANAGER TODAY THE FLOORS ARE SCHEDULED TO BE RE-GROUTED NEXT WEEK MONDAY. CORRECT BY NEXT INSPECTION.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Comment:
    FLOORS MUST BE RE-GROUTED AT DISHMACHINE AREA, AND BAR AREA. AT DISHMACHINE AREA WATER, DIRT AND STRAWS ARE GETTING STUCK BETWEEN THE TILES. ACCORDING TO THE MANAGER TODAY THE FLOORS ARE SCHEDULED TO BE RE-GROUTED NEXT WEEK MONDAY. CORRECT BY NEXT INSPECTION.
    General violation description:
    6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
 03/24/2011Routine Inspection
No violation noted during this evaluation. 09/14/2010Routine Inspection

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