Famous Hamburger, 5808 Schaefer, Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: FAMOUS HAMBURGER
Address: 5808 Schaefer, Dearborn, MI 48126
Permit #: 052848
Non-smoking facility: No
Last inspection: 04/29/2015
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Inspection findings

Inspection date

Type
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OBSERVED TACO MEAT IN BASEMENT WALK-IN COOLER WITHOUT DATE MARKINGS. READY-TO-EAT POTENTIALLY HAZARDOUS FOODS SHALL HAVE DATE MARKINGS WHEN STORED FOR MORE THAN 24 HOURS. MAXIMUM TIME FOR STORAGE IS 7 DAYS. DAY 1 BEGINS WHEN FOOD IS FIRST MADE OR OPENED. PERSON-IN-CHARGE(PIC) MARKED MEAT AT INSPECTION. CORRECTED.
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Used for culinary purposes
    Corrections:
    Discontinue use of hand sink for this use and use appropriate sink.
    Comment:
    OBSERVED ICE CREAM SCOOPER INSIDE FRONT HAND WASH SINK. HAND WASH SINK SHALL BE EASILY ACCESSIBLE AT ALL TIMES FOR HAND WASHING ONLY. ICE SCOOPER WAS REMOVED AND PLACED IN 3-COMPARTMENT SINK. CORRECTED.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    OBSERVED NO WATER ON BACK HAD WASH SINK IN DISHWASHING ROOM. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR SINK. VERIFY AT NEXT INSPECTION.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 04/29/2015Routine
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Covered
    Corrections:
    Cool items uncovered on the top shelf of cooler.
    Comment:
    CHICKEN BREAST WERE OBSERVED IN A PAN COVERED IN A THE BOTTOM OR REACH IN COOLER. THE TEMPERATURE ABOVE 100*F. , CORRECTED BY OPERATOR UNCOVERING THE PAN AND PLACING CHICKEN ON THE COOLING RACK TO CONTINUE COOLING PROCESS. OPERATOR WAS EDUCATED ON THE COOLING PROCESS.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Equipment, Food-Contact Surfac
    Items:
    Non-food contact surface(s)
    Locations:
    Ice machine(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    ICE MACHINE WAS SOILED FROM THE OUTSIDE SHIELD. CLEAN.
    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
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    Provide.
    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.
  • Kitchenware and Tableware
    Items:
    Utensil(s) sanitized multi-use
    Problems:
    Stored with food-contact portion exposed
    Corrections:
    Store inverted.
    Comment:
    SPOONS OBSERVED LAYING IN A BASKET FOR DISPENSING AT BUFFET COUNTER. THEY WERE NOT STORED TO PREVENT CONTAMINATION. STORE SO THAT LIP CONTACT SURFACE ARE PROTECTED FROM CONTAMINATION.
    General violation description:
    4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
 10/30/2014Routine
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE SODA MACHINE DRAIN LINE HAS A PIPE EXTENSION ADDED TO MAKE IT DRAIN DEEP INTO FLOOD BOWL TO LIMIT SPLASHING. ALL REQUIRED PLUMBING SHALL BE PROPERLY AIR GAPPED. PROVIDE AIR GAP IMMEDIATELY AND REMOVE HOSE EXTENSION., CORRECTED-MANAGER REMOVED PIPE EXTENSION TODAY DURING INSPECTION TO RESTORE AIR GAP.
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE DISPOSABLE TAKE OUT MENU IS MISSING THE CONSUMER ADVISORY (THE MAIN MENUS HAVE CONSUMER ADVISORIES). ALL UNDER COOKED FOODS SHALL BE MARKED ON MENUS PROPERLY. MARK ITEMS AND UPDATE MENUS WITHIN TEN DAYS., OWNER STATES THE CURRENT TAKE OUT MENUS ARE VERY LOW AND WONT BE USED ANYMORE. A LARGE ORDER OF NEW MENUS ARE ORDERED. OWNER WILL USE THE REGULAR MENUS AND NEW TAKE OUT MENUS AND DISCARD OLD TAKE MENUS IMMEDIATELY.
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    walk-in cooler(s)
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    CHILI OBSERVED IN THE WALK IN COOLER AT 94 DEGREES AFTER BEING RECENTLY COOKED AND PLACED IN COOLER UNDER AN HOUR AGO. ALL FOOD SHALL BE PROPERLY COOLED. PLACE CHILI ON ICE OR OTHER METHOD TO PROPERLY COOL FOOD IMMEDIATELY., CORRECTED-THE MANAGER TRAINED STAFF ON COOLING TODAY AND PLACED CHILI IN ICE BATH AND COOLED CHILI TO 39F TODAY. ITEM PLACED INTO WALK IN COOLER AFTER PROPERLY BEING COOLED.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: 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:
    RAW BEEF OBSERVED BEING STORED ABOVE LETTUCE IN WALK IN COOLER. ALL RAW FOODS SHALL BE PROPERLY SEPARATED TO PREVENT CONTAMINATION. SEPARATE BEEF IMMEDIATELY., CORRECTED-MANAGER TRAINED STAFF AND SEPARATED BEEF DURING INSPECTION.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Cutting Surfaces
    Items:
    Cutting surface(s)
    Locations:
    Cookline
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    walk in freezer(s)
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    restroom(s) women's restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    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.
 04/21/2014Routine
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    Comment:
    Utensils and food contact surface of equipment shall be sanitized observed the dish machine had 0 ppm chlorine for sanitizing. Corrected at time of inspection Eco lab came out and adjusted the machine. Test strips now read 100 ppm. This is a repeat violation submit provided risk control plan by 10-30-13. Fax 734-727-7165
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    prep station cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed shredded lettuce on the cook line between 41 F-48 F and tomato's at 41 F-50 F correct by holding all potentially hazardous food at 41 F or below. Discard all potentially hazardous food that has been out of temperature for more then 6 hours. Corrected at time of inspection Employee discarded out of temp food and replaced with smaller portions. 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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    Observed a sanitizer bucket and cloth sitting in the hand wash sink behind front counter. Corrected at time of inspection. Bucket was removed and talked with the person in charge about keeping hand sinks free.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 10/25/2013Routine
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Sanitize as required above.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    prep station cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 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)
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 10/23/2013Routine
  • Critical: Before Use After Cleaning
    Comment:
    THE DISHMACHINS IS SANITIZING AT 50PPM CHLORINE. VIOLATION CORRECTED.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: System Maintained in Good Repa
    Comment:
    THE BASEMENT PLUMBING HAS BEEN REPAIRED, THERE IS NO CEILING LEAK TODAY. VIOLATION CORRECTED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 05/24/2013Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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: Cooling
    Comment:
    PROPER COOLING PROCEDURES UTILIZED.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW.
    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: Methods-Hot Water and Chemical
    Comment:
    DISH MACHINE PROPERLY SANITIZING.
    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: Ready-to-Eat Food, Date Markin
    Comment:
    ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A DATE MARK FOR A TOTAL OF 7 DAYS OR DISCARDED.
    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
  • Food storage
    Comment:
    ALL ITEMS ELEVATED AT LEAST SIX INCHES FROM THE FLOOR.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Temperature Measuring Devices
    Comment:
    THERMOMETER PROVIDED TO COOLER IN ORDER TO MONITOR AMBIENT AIR TEMPERATURE.
    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)
  • Wiping Cloths, Use Limitation
    Comment:
    WIPING CLOTHS STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 09/25/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Beverage machine pop caps and spigots
    Problems:
    Soiled
    Corrections:
    Keep clean.
    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: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    walk-in cooler(s)
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    TIGHTLY COVERED CONTAINERS OF SOUP AT 179F INSIDE THE WALK-IN COOLER IN BASEMENT.,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Cookline Cooling drawers
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    HAMBURGER PATTIES, HOT DOGS, COOKED EGG PATTIES AND BACON SLICES AT 46-49F INSIDE COOKLINE COOLING DRAWERS.,
    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: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    dish machine(s)
    Problems:
    Not immersed in For at least 7 seconds
    Corrections:
    Submerse for at least 7 seconds.
    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: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s) basement
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    FETA CHEESE, CHEESECAKE SLICES, ETC. STORED INSIDE COOLERS WITHOUT CONSUME BY DATES. ,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    cabinet(s) below the beverage machine
    Problems:
    Soiled
    Corrections:
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in freezer
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Locations:
    Coolers
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO HANGING THERMOMETERS INSIDE THE DESSERT AND CONDIMENT 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)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Front counter
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 09/10/2012Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Beverage machine pop caps and spigots
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s) basement
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    2 LARGE COLLANDERS OF DRIPPING RAW CHICKEN STORED ABOVE APPLES IN BASEMENT WALK-IN COOLER., ALL RAW MEATS STORED AWAY FROM AND BELOW ALL OTHER 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, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    Dining area ceiling fan blades
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Floors, Walls, and Ceilings
    Items:
    Ceiling(s)
    Locations:
    outside the Walk-in cooler
    Problems:
    Not constructed, designed, installed to be Smooth
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    MISSING CEILING TILE IN BASEMENT OUTSIDE WALK-IN COOLER.
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in freezer
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Gloves, Use Limitation
    Items:
    Single-use glove(s)
    Locations:
    basement prep area
    Problems:
    Washed or rinsed off
    Corrections:
    DO NOT wash or rinse off glove(s), dispose and replace with new glove(s).
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    hot water faucet handle dish washing area
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    HOT WATER FAUCET HANDLE IN POOR REPAIR AT HANDSINK IN DISH AREA.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 03/14/2012Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW.
    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: System Maintained in Good Repa
    Comment:
    PLUMBING REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning, Frequency/Restrictio
    Comment:
    FLOORING CLEANED.
    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.
  • Determining Chem.San.Concentra
    Comment:
    CHEMICAL TEST STRIPS USED TO MEASURE PROPER CONCENTRATION OF SANITIZER USED.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Hand Drying Provision
    Comment:
    HANDTOWELS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Comment:
    HANDWASHING SIGNS PROVIDED AT EACH HANDSINK.
    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.
  • Temperature Measuring Devices
    Comment:
    THERMOMETER PROVIDED TO COOLER IN ORDER TO MONITOR AMBIENT AIR TEMPERATURE.
    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)
 01/10/2012Follow-up
  • Critical: Hot and cold holding
    Comment:
    1) TURKEY BREAST 47F, RAW EGGS 49F, SOUPS 51F, GREEK SALAD DRESSING & COCKTAIL SAUCE 49F, RAW HAMBURGER 49 IN WALK-IN COOLER. 2) RAW HAMBURGER, RAW BACON, MEAT SLICES AT 44F-45F INSIDE COOLING DRAWERS AT COOKLINE
    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: Ready-to-Eat Food, Date Markin
    Comment:
    ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE MARKED.
    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:
    ALL RAW MEATS STORED AWAY FROM AND BELOW ALL OTHER 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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Food storage
    Comment:
    ALL ITEMS ELEVATED AT LEAST SIX INCHES FROM THE FLOOR.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Hand Cleanser, Availabilty
    Comment:
    SOAP PROVIDED TO EACH HANDSINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Light Bulbs, Protective Shield
    Comment:
    ALL LIGHT SHIELDS IN PLACE.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Miscellaneous Sources
    Comment:
    NO SPOILED OR ADULTERATED FOOD ITEMS OBSERVED.
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
  • Storing Equip./Uten./Lin./Sing
    Comment:
    SINGLE SERVICE ITEMS STORED 6 INCHES FROM FLOOR.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
 10/27/2011Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    basement Walk-in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) RAW SHELL EGGS, SLICED BEEF, RAW CHICKEN, CHICK PEAS, BEEF PATTIES AT 48-50F INSIDE THE WALK-IN COOLER 2) BACON, HAMBURGER PATTIES, CHICKEN, BEEF AT 44-48F INSIDE THE COOLING DRAWERS AT THE COOKLINE
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    basement Walk-in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) RAW SHELL EGGS, SLICED BEEF, RAW CHICKEN, CHICK PEAS, BEEF PATTIES AT 48-50F INSIDE THE WALK-IN COOLER 2) BACON, HAMBURGER PATTIES, CHICKEN, BEEF AT 44-48F INSIDE THE COOLING DRAWERS AT THE COOKLINE ,
    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: Ready-to-Eat Food, Date Markin
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    dessert cooler
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    CHEESE CAKE STORED INSIDE DESSERT COOLER WITHOUT A CONSUME BY DATE.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    Commercially processed ready to eat potentially hazardous food(s)
    Locations:
    dessert cooler
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    CHEESE CAKE STORED INSIDE DESSERT COOLER WITHOUT A CONSUME BY DATE.,
    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 food(s)
    Locations:
    walk-in cooler(s) basement
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    CROSS CONTAMINATION: RAW SHELL EGGS, RAW BEEF AND RAW CHICKEN STORED ABOVE FRESH PRODUCE INSIDE THE BASEMENT WALK-IN COOLER.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s) basement
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    CROSS CONTAMINATION: RAW SHELL EGGS, RAW BEEF AND RAW CHICKEN STORED ABOVE FRESH PRODUCE INSIDE THE BASEMENT WALK-IN COOLER.,
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF THE BASEMENT 3-COMPARTMENT SINK 2) WATER LEAKING FROM BENEATH THE BACKFLOW PREVENTER AT UPSTAIRS MOP SINK 3) NO COLD WATER SUPPLY AT FRONT COUNTER HANDSINK 4) HOT WATER FAUCET LEAKING AT BASEMENT 3-COMPARTMENT SINK WHEN WATER IS TURNED ON 5) WASH COMPARTMENT AT UPSTAIRS 3-COMPARTMENT SINK CLOGGED AND HAS SLOW DRAIN
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF THE BASEMENT 3-COMPARTMENT SINK 2) WATER LEAKING FROM BENEATH THE BACKFLOW PREVENTER AT UPSTAIRS MOP SINK 3) NO COLD WATER SUPPLY AT FRONT COUNTER HANDSINK 4) HOT WATER FAUCET LEAKING AT BASEMENT 3-COMPARTMENT SINK WHEN WATER IS TURNED ON 5) WASH COMPARTMENT AT UPSTAIRS 3-COMPARTMENT SINK CLOGGED AND HAS SLOW DRAIN, PLUMBING IN POOR REPAIR: 1) OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF THE BASEMENT 3-COMPARTMENT SINK 2) WATER LEAKING FROM BENEATH THE BACKFLOW PREVENTER AT UPSTAIRS MOP SINK 3) NO COLD WATER SUPPLY AT FRONT COUNTER HANDSINK - DELETE 4) HOT WATER FAUCET LEAKING AT BASEMENT 3-COMPARTMENT SINK WHEN WATER IS TURNED ON 5) WASH COMPARTMENT AT UPSTAIRS 3-COMPARTMENT SINK CLOGGED AND HAS SLOW DRAIN
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) DEFROST ICE CREAM FREEZER AT FRONT COUNTER 2) FILTER SOILED ON SIDE OF MILK SHAKE MACHINE
    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)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) DEFROST ICE CREAM FREEZER AT FRONT COUNTER 2) FILTER SOILED ON SIDE OF MILK SHAKE MACHINE ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    employee restroom
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    wiping cloth container
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    CHLORINE CONCENTRATION EXCEEDS 50-100PPM INSDIE FRONT COUNTER WIPING CLOTH SOLUTION - USE TEST STRIPS AS REQUIRED.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in freezer
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    dish washing area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINK NEAR UPSTAIRS 3-COMPARTMENT SINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    dish washing area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP AT HANDSINK NEAR UPSTAIRS 3-COMPARTMENT SINK.,
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) BASEMENT PREP AREA 2) BASEMENT DISHWASHING AREA 3) UPSTAIRS DISHWASHING AREAS 4) EMPLOYEE RESTROOM
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) BASEMENT PREP AREA 2) BASEMENT DISHWASHING AREA 3) UPSTAIRS DISHWASHING AREAS 4) EMPLOYEE RESTROOM, NO HANDTOWELS AT HANDSINKS: 1) BASEMENT PREP AREA - CORRECTED - PROVIDED 2) BASEMENT DISHWASHING AREA 3) UPSTAIRS DISHWASHING AREAS - CORRECTED - PROVIDED 4) EMPLOYEE RESTROOM
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    Front counter
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    basement
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELD IN BASEMENT NEAR ICE MACHINE.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    basement
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    MISSING LIGHT SHIELD IN BASEMENT NEAR ICE MACHINE.,
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Miscellaneous Sources
    Items:
    Food
    Locations:
    basement Walk-in cooler
    Problems:
    Adulterated/contaminated
    Corrections:
    Discard.
    Comment:
    2 PANS OF MOLDED CHICKEN STORED INSIDE THE BASEMENT WALK-IN COOLER.
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
  • Miscellaneous Sources
    Items:
    Food
    Locations:
    basement Walk-in cooler
    Problems:
    Adulterated/contaminated
    Corrections:
    Discard.
    Comment:
    2 PANS OF MOLDED CHICKEN STORED INSIDE THE BASEMENT WALK-IN COOLER.,
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Locations:
    basement
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Locations:
    dessert cooler
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
 09/06/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Prep area basement
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMNET SOILED: 1) CAN OPENER IN BASEMENT PREP AREA 2) SLICER IN BASEMENT PREP AREA, ALL FOOD CONTACT SURFACES OF EQUIPMENT ARE CLEANED AND SANITIZED.
    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: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    dish machine(s)
    Problems:
    Not immersed in For at least 7 seconds
    Corrections:
    Submerse for at least 7 seconds.
    Comment:
    OBSERVED EMPTY SANITIZER CONTAINER AT DISH MACHINE., SANITIZER PROVIDED TO DISH MACHINE AND DISPENSING AT 50-100PPM CHLORINE.
    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: Reheating for Hot Holding
    Items:
    Reheated food(s)
    Locations:
    Cookline Front Counter
    Problems:
    Reheated to less than 165 degrees f
    Corrections:
    Reheat to 165 degrees F for 15 seconds.
    Comment:
    OBSERVED CHILI AT 104F INSIDE A WARMER AT FRONT COUNTER AFTER 2 HOURS OF REHEATING., ALL POTENTIALLY HAZARDOUS FOODS REHEATED TO 165F FOR AT LEAST 15 SECONDS WITHIN 2 HOURS.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s) basement
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    CROSS CONTAMINATION OBSERVED IN BASEMENT WALK-IN COOLER: 1) RAW MEATS STORED ABOVE FRUITS AND VEGETABLES 2) RAW CHICKEN AND RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS , ALL RAW MEATS AND POULTRY STORED BELOW AND AWAY FROM ALL 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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    walk-in cooler(s) Fan guard(s)
    Problems:
    Soiled
    Corrections:
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in freezer
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDTOWELS AT HANDSINKS: 1) UPSTAIRS 3-COMPARTMENT SINK 2) BASEMENT PREP AREA 3) COOKLINE NEAR 2-DOOR FREEZER, HANDTOWELS ARE PROVIDED TO EACH HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    basement
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Locations:
    next to 2 door freezer
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit quaternary ammonia
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE QUATERNARY AMMONIA TEST STRIPS TO MEASURE CONCENTRATION OF SANITIZER DISPENSING AT 3-COMPARTMENT SINK.
    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)
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) CAP LOOSE ON BACKFLOW PREVENTER AT UPSTAIRS MOP SINK 2) OVERHEAD SPRAYER LEAKING AT BASEMENT 3-COMPARTMENT SINK
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Locations:
    reach-in cooler(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WIPING CLOTHS ARE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES IN ORDER TO PREVENT GROWTH OF MICROOORGANISMS.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 03/03/2011Routine Inspection
  • Critical: Preventing Contamination from
    Items:
    Food item(s) handled
    Locations:
    food service area Food Employee
    Problems:
    With soiled/contaminated hands/arms
    Corrections:
    Hands/arms shall be washed with soap and hot water at handsink.
    Comment:
    OBSERVED FOOD OPERATOR HANDLING READY TO EAT BUN, SLICED CHEESE WITH THE SAME GLOVED HANDS THAT PREVIOUSLY HANDLED RAW HAMBURGER MEAT WHEN REMOVING THE ATTACHED WAX PAPER. CORRECTION MADE: OBSERVED OWNER RE-CONFIGURE THE FOOD HANDLING OPERATION BY USING TONGS TO HANDLE THE RAW MEAT TO PREVENT CROSS CONTAMINATION OF READY TO EAT FOODS WHEN THE SECOND EMPLOYEE IS NOT AVAILABLE TO EXCLUSIVELY HANDLE RAW MEAT.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Reheating for Hot Holding
    Items:
    Food item(s) reheated
    Locations:
    food prep area counter
    Problems:
    Longer than two hours to reach 165 degrees f In steam table
    Corrections:
    Reheat food items quickly.
    Comment:
    OBSERVED THROUGH ORAL INTERVIEW THE COOKED CHILI MEAT FOR HOT DOGS WAS PLACING IN A STEAM TABLE @ 11:30 AM for reheating. AT 1:30 PM THE INTERNAL PRODUCT had only risen to 157*F not the required 165*F. CORRECTION MADE: TIME ABUSED PRODUCT WAS DISCARDED.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Locations:
    food service area Food Employee
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: THE OWNER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
    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.
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    basement walk-in refrigerator
    Problems:
    Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    OBSERVED CONTAINERS OF RAW CHICKEN STORED ON SHELF BOX OF LETTUCE, AND SHREDDED CARROTS. CORRECTION MADE: RAW CHICKEN RELOCATE TO THE BOTTOM SHELF EXCLUSIVELY FOR RAW CHICKEN STORAGE, DOWN AND AWAY FROM ALL OTHER FOOD STORAGE.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    Chemical shelving unit(s) Dish storage area
    Problems:
    Stored over/with Equipment/utensils
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    OBSERVED BLEACH POWDER & OTHER CLEANING PRODUCTS STORED ON SHELF ABOVE THE DRYING RACK FOR CLEAN DISHES DRYING ON THE DRAIN BOARD COUNTER IN THE DISH WASH ROOM. CORRECTION MADE: OBSERVED CITED CHEMICALS STORAGE RELOCATED DOWN AND AWAY FROM ALL FOOD, UTENSILS AND FOOD CONTACT SURFACES.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    kitchen employee(s)
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED EMPLOYEES NOT PERFORM HYGIENIC HAND WASHING AFTER PICKING DROPPED ITEM OFF FLOOR, THEN HANDLING FOOD WITH THE SAME GLOVED HAND THAT MAY HAVE COME IN CONTACT WITH THE FLOOR. OBSERVED EMPLOYEE DRY HANDS WITH CLOTH TOWEL AFTER HAND WASHING, BEFORE PUTTING AWAY CLEANED DISHES. CORRECTION MADE: THE OWNER INSTRUCTED BOTH EMPLOYEES WHEN TO PERFORM HYGIENIC HAND WASHING BEFORE HANDLING FOOD OR CLEAN DISHES AFTER POTENTIALLY SOILING HANDS FLOOR CONTACT OR FROM USE OF WIPING CLOTH.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Critical: Working containers, Common Nam
    Items:
    Working containers-toxics sanitizer
    Locations:
    Chemical shelving unit(s)
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    LABEL UNMARKED SPRAY BOTTLES WITH THE COMMON NAME OF THE CHEMICAL STORED WITHIN. CORRECTION MADE: OBSERVED CITED CHEMICAL SPRAY BOTTLES PROPERLY LABELED WITH A PERMANENT MARKER, "DEGREASER" , "WINDEX", "SANITIZER".
    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.
  • Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
    Locations:
    beverage dispenser pop nozzles
    Problems:
    Not cleaned At least every 24 hours
    Corrections:
    Clean as specified above.
    Comment:
    OBSERVED THROUGH EMPLOYEE INTERVIEW, THE FOUNTAIN HEADS IN THE BEVERAGE DISPENSER ARE CLEANED ONCE A WEEK. CORRECTION MADE: THE MANAGER INSTRUCTED THE WAIT STAFF TO IINCREASE THE FREQUENCY OF CLEANING AND SANITIZING OF THE NOZZLES, THE DEFUSERS AND THE INTERIOR FOUNTAIN HEAD OPENINGS TO ONCE EVERY 24 HOUR.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Covering receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Locations:
    Outside receptacles covered waste container
    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
  • Duties of Person in Charge
    Items:
    Person-in-charge
    Locations:
    Grill line Food Employee
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: THE FOOD EMPLOYEES PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION BY NOT KNOWING THE MINIMUM INTERNAL FOOD TEMPERATURES NEEDED FOR THE MINIMUM TIME TO ASSURE SAFE FOOD COOKING. CORRECTION MADE: THE CERTIFIED FOOD MANAGER INSTRUCTED THE EMPLOYEES PRESENT THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIRED TO BE HELD FOR AT LEAST 15 SECONDS ARE: 145*F for WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, LAMB 155*F for GROUND MEAT
  • Food Storage, prohibited Areas
    Items:
    Food(s) stored
    Locations:
    Under the hand wash sink floor
    Problems:
    In prohibited area(s) Under sewer line(s)
    Corrections:
    Relocate to a suitable storage area
    Comment:
    OBSERVED 5 GALLON PALE OF COVER PICKLES STORED UNDER MAIN KITCHEN HAND WASH BASIN. CORRECTION MADE: OBSERVED COVER PICKLES PALE RELOCATED TO ABOVE SERVE COUNTER NEXT TO CATSUP DISPENSER.
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Good Repair and Calibration
    Items:
    Food thermometer(s) probe
    Locations:
    Grill line
    Problems:
    Not calibrated
    Corrections:
    Calibrate in accordance with manufacturer specifications.
    Comment:
    OBSERVED THE STAB TYPE FOOD THERMOMETER INCORRECTLY READING 37* DEGREES IN AN ICE & WATER BATH
    General violation description:
    4-502.11 - CALIBRATED TO CORRECTLY READ 32*F.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    basement ice machine
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED MISSING COVER TO THE ICE BIN TO THE SODA FOUNTAIN MACHINE. CORRECTION MADE: OBSERVED ICE BIN OPENING COVERED WITH PLASTIC WRAP.
    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.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Locations:
    kitchen sanitizing bucket
    Problems:
    Stored in Less than 50-100 ppm chlorine
    Corrections:
    Store wiping cloths in 50-100 ppm chlorine.
    Comment:
    Correction Made: Observed in use wiping cloths stored in Quat. sanitizer above 200 ppm in between uses.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 09/27/2010Routine Inspection
  • Critical: Frequency Before Use After Cle
    Items:
    Clean utensil(s) and food-contact surface(s)
    Locations:
    dish machine(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    OBSERVED ZERO PPM SANITIZER BEING DISPENSED BY THE DISH WASH MACHINE. CORRECTION MADE: A NEW BOTTLE OF CHLORINE SANITIZER HAS BEEN INSTALL. THE TEST STRIPS NOW SHOWS 50 PPM CHLORINE SANITIZER IS BEING DISPENSED BY THE DISH WASH MACHINE.
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Good Repair and Calibration
    Items:
    Food thermometer(s) probe
    Locations:
    Grill line
    Problems:
    Not calibrated
    Corrections:
    Calibrate in accordance with manufacturer specifications.
    Comment:
    CORRECTION MADE: OBSERVED THE STAB-TYPE FOOD THERMOMETER WHICH READ 52*F CALIBRATED TO READ 32*F IN A WATER & ICE BATH.
    General violation description:
    4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO EMPLOYEE HAND WASH SIGN IN WOMEN'S REST ROOM. CORRECTION MADE: OBSERVED EMPLOYEE HAND WASH SIGN POSTED IN WOMEN'S RESTROOM.
    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.
 02/03/2010Routine Inspection
  • Food storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    BOXES / GALLONS OF FOOD WERE OBSERVED STORED ON FLOOR IN WIC AND WIF. STORE FOOD AT LEAST 6 INCHES ABOVE FLOOR.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE A HANDWASH SIGN TO THE SINK NEAR THE SHAKS MACHINE.
    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.
 07/16/2009Routine Inspection

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