- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Nonfood-Contact surfaces of equipment must be kept clean. Observed a spatula in kitchen, hanging on a hook with a heavy amount of grease build up. Employees stated that the spatula was not used for food, but for picking up grease. Wash, rinse and sanitize equipment to avoid an accumulation of debris, or replace with new equipment.
- 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
|
03/04/2015 | Routine |
- Critical: Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- 3-compartment sink(s)
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- OBSERVED EMPLOYEE WASHED THEN RINSE CUTTING BOARD AFTER USING WITH RAW MEAT., EMPLOYEES INSTRUCTED TO SANITIZE ALL DISHWARE/ UTENSILS THAT WERE PREVIOUSLY WASHED AND RINSED.
- 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
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- cookline handsink
- 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.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Facility
- 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
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Kitchen Area
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- MISSING CEILING TILE IN KITCHEN.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Serving Line
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- RICE SPOON STORED INSIDE ROOM TEMPERATURE WATER AT RICE WARMER.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hot water faucet handle 3-compartment sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER FAUCET HANDLE LEAKING AT 3-COMPARTMENT SINK WHEN WATER IS RUNNING.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/04/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: THE DRILL/FOOD MIXER WAS NO LONGER BEING USED IN THE ESTABLISHMENT AND WAS NOT ON THE PREMISES AT THE TIME OF THE FOLLOW-UP INSPECTION. FOOD-CONTACT SURFACES WERE 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
|
04/03/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment mixer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. NON FOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DUST, DIRT, FOOD RESIDUE, AND OTHER DEBRIS. OBSERVED MIXING BLADE OF THE DRILL/FOOD MIXER HAD DRIED FOOD ON IT. THE DRILL/FOOD MIXER'S NON FOOD-CONTACT SURFACES HAD A BUILD-UP OF GRIME AND DEBRIS. 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) outsides of Cooking equipment
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- NON FOOD-CONTACT SURFACES SHALL BE CONSTRUCTED TO FACILITATE EASY CLEANING. OBSERVED DRILL/FOOD MIXER NOT DESIGNED FOR FOOD USE AND NOT EASILY CLEANABLE. PROVIDE EQUIPMENT DESIGNED FOR USE WITH FOOD.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
03/10/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARDS INSIDE THE WALK-IN COOLER 2) EXTERIOR SIDE OF 2-DOOR REACH-IN COOLER CONTAINS ACCUMULATED GREASE 3) FOOD CART AT COOKLINE
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- 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
|
09/09/2013 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- Kitchen Area
- 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:
- 2-BUS PANS OF CHICKEN COOKED AT @12PM STORED AT ROOM TEMPERATURE AT 85F., POTENTIALLY HAZARDOUS FOODS COOKED AND HELD HOT AT 135F ON GRILL.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- cookline handsink
- Problems:
- Lack of cold water
- Corrections:
- Provide cold water.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- fan guard Walk-in cooler
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- 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
|
02/25/2013 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- LESS THAN 25 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE 3-COMPARTMENT SINK. WHILE THE EMPLOYEE DID ADD BLEACH TO THE WATER IT WAS FOUND THAT THE BLEACH IS DILUTED OR WEAKENED AND MORE BLEACH IS REQUIRED TO PROVIDE 50-100PPM CHLORINE THAN USUAL. 50-100PPM CHLORINE MUST BE PROVIDED IN SANITIZER SOLUTION. ADD BLEACH TO THE SANITIZER TO PROVIDE 50-100PPM CHLORINE. CORRECTED AT TIME OF INSPECTION. EMPLOYEE ADDED BLEACH TO THE SANITIZE WATER TO PROVIDE 100 PPM CHLORINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE HAND WASH SINK ON THE COOK LINE WHERE FOOD DEBRIS/GREASE IS PRESENT. DO NOT USE HAND WASH SINKS FOR ANY PURPOSE OTHER THAN HAND WASHING.
- 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)
|
08/13/2012 | Routine |
- Critical: Controlling Pests
- Comment:
- CORRECTED. FRAME PEST CONTROL OF TOLEDO (419-475-6055) HAS SERVICED THE FACILITY TO ERADICATE THE COCKROACHES. NO LIVE OR DEAD COCKROACHES OBSERVED TODAY. COCKROACH BAIT STATIONS ARE PRESENT AND THE FACILITY HAS BEEN TREATED WITH PESTICIDES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
06/04/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- 2-door refrigerator
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- FOOD CONTACT SURFACES SHALL BE SAFE. OBSERVED AN OPEN CAN IN THE 2 DOOR REACH IN REFRIGERATOR BEHIND THE FRYING STATION THAT CONTAINED ITS ORIGINAL CONTENTS OF BABY CORN IN LIQUID. STORE FOOD IN APPROVED FOOD GRADE CONTAINERS. CORRECTED AT INSPECTION. BABY CORN TRANSFERRED TO A METAL FOOD PAN.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED THE CAN OPENER BLADE TO HAVE A SIGNIFICANT AMOUNT OF HARD, STUCK ON DEBRIS. CLEAN AND SANITIZE CAN OPENER. CORRECTED AT INSPECTION.
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- THE PERSON IN CHARGE SHALL BE AWARE OF SYMPTOMS THAT EMPLOYEES MAY HAVE THAT THEY SHOULD BE EXCLUDED FROM WORKING WITH FOOD, OR ANY OF THE EMPLOYEES BEING DIAGNOSED WITH ANY OF THE BIG 5 ILLNESSES. PIC WAS NOT AWARE OF THE SYMPTOMS SUCH AS FEVER WITH SORE THROAT, VOMITING OR DIARREAH THAT EMPLOYEES SHALL BE SYMPTOM FREE FOR 24 HOURS BEFORE ALLOWED BACK TO WORK. THE BIG 5 ILLNESSES POSTER IS POSTED ON THE FRONT WALL UNDERNEATH THE LICENSE. WENT OVER THE BIG 5 ILLNESSES WITH THE PIC AND HE IS AWARE OF THEM (E. COLI, SALMONELLA, NOROVIRUS, SHIGELLA, HEPATITIS A). TRAIN ALL EMPLOYEES ABOUT THE HEALTH POLICY INCLUDING THESE SYMPTOMS AND THE BIG 5 ILLNESSES. A COPY OF FORMS 1A & 1B WAS LEFT WITH THE ESTABLISHMENT, AND COULD BE USEFUL FOR TRAINING EMPLOYEES. CORRECTED.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A SIGN OR POSTER THAT REMINDS FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AND CLEARLY VISIBLE TO ALL FOOD EMPLOYEES. OBSERVED NO HAND WASHING REMINDER SIGNS IN EITHER THE MENS OR LADIES RESTROOM. THIS IS A SHARED RESTROOM WITH THE ENTIRE MALL. WILL LEAVE A HAND WASHING REMINDER SIGN AT MALL OFFICE. RESTAURANT SINKS HAVE APPROPRIATE SIGNS.
- 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.
|
02/22/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER BLADE HAS SOME FOOD DEBRIS STUCK TO IT. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANITIZING CAN OPENER.
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED UNCOVERED EMPLOYEE BEVERAGES IN KITCHEN. BEVERAGES MUST BE COVERED. CORRECTED AT TIME OF INSPECTION BY PUTTING LID ON CUP.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
07/20/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEE EDUCATED FOR THE BIG 5 FOODBORNE LLNESSES AND SYMPTIOMS
- 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.
|
02/16/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE OBSERVED WHERE REQUIRED
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED SEPARATE FROM 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
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- SANITATION RINSE AT 50-100 PPM
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
02/04/2011 | Follow-up |
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED IN SANITATION RINSE DURING DISHWASHING .........ENSURE ALL EQUIPMENT WASHED EARLIER IS PROPERLY SANITZED USING AN APPROVED SANITIZER SUCH AS BLEACH AND WATER AT 50-100PPM BEFORE USING ........TRAIN EMPLOYEES TO PROPERLY MIX BLEACH AND WATER AT THE REQUIRED CONCENTRATION OF 50-100PPM /REQUIRED FOR PROPER SANITIZATION., n
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 HRS. OR MORE IN COOLERS..........NO DATE MARKING OBSERVED ON EGG ROLLS IN UPRIGHT COOLER, OR DEEP FRIED CHICKEN STORED IN CONTAINERS IN WALKIN COOLER.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical:
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE UNCOOKED BROCOLLI AND SAUCES AWAY FROM RAW CHICKEN AS OBSERVED I N WALK IN COOLER..........MAINTAIN SEPARATION OF RAW ANIMAL FOODS FROM OTHER FOODS SUCH AS SAUCES AND VEGETABLES. DISCONTINUE CONTAINER OF COLE SLAW STORAGE ON TOP OF RAW ANIMAL FOOD SUCH AS CHICKEN IN UPRIGHT COOLER.......STORE COLE SLAW ON SHELF ABOVE RAW ANIMAL 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
- Critical:
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS.........MANAGER WAS NOT AWARE OF THE REQUIRED REPORTING OF ILLNESSES WITH SYMPTOMS OF DIARRHEA OR VOMITING AND THE REQUIRED 24 HOURS OF WELLNESS BEFORE RETURNING TO WORK. PROVIDE OPERATOR WITH HEALTH FORMS 1A & 1B AND HANDOUT "FOODBORNE ILLNESS GUIDELINES " FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 HRS. OR MORE IN COOLERS..........NO DATE MARKING OBSERVED ON EGG ROLLS IN UPRIGHT COOLER, OR DEEP FRIED CHICKEN STORED IN CONTAINERS IN WALKIN COOLER.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS.........MANAGER WAS NOT AWARE OF THE REQUIRED REPORTING OF ILLNESSES WITH SYMPTOMS OF DIARRHEA OR VOMITING AND THE REQUIRED 24 HOURS OF WELLNESS BEFORE RETURNING TO WORK. PROVIDE OPERATOR WITH HEALTH FORMS 1A & 1B AND HANDOUT "FOODBORNE ILLNESS GUIDELINES " FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE UNCOOKED BROCOLLI AND SAUCES AWAY FROM RAW CHICKEN AS OBSERVED I N WALK IN COOLER..........MAINTAIN SEPARATION OF RAW ANIMAL FOODS FROM OTHER FOODS SUCH AS SAUCES AND VEGETABLES. DISCONTINUE CONTAINER OF COLE SLAW STORAGE ON TOP OF RAW ANIMAL FOOD SUCH AS CHICKEN IN UPRIGHT COOLER.......STORE COLE SLAW ON SHELF ABOVE RAW ANIMAL 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED IN SANITATION RINSE DURING DISHWASHING .........ENSURE ALL EQUIPMENT WASHED EARLIER IS PROPERLY SANITZED USING AN APPROVED SANITIZER SUCH AS BLEACH AND WATER AT 50-100PPM BEFORE USING ........TRAIN EMPLOYEES TO PROPERLY MIX BLEACH AND WATER AT THE REQUIRED CONCENTRATION OF 50-100PPM /REQUIRED FOR PROPER SANITIZATION., n,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
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01/14/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 140 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- PEPPER BEEF IN HOT HOLDING UNIT AT 123F. CORRECTED AT TIME OF INSPECTION BY REHEATING TO 165F.
- 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)
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Used while wet in contact with food
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- STAINLESS STEEL PAN USED TO HOLD FOOD FOR SERVICE WHILE STILL WET AFTER WASH/RINSE/SANITIZE. ALLOW DISHES TO AIR DRY BEFORE USE.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
|
07/28/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER IS SOILED. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH CAN OPENER AFTER USE. CORRECTED AT TIME OF INSPECTION BY WASHING, RINSING, AND SANITIZING CAN OPENER.
- 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 and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Used while wet in contact with food
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- STAINLESS STEEL PAN USED TO HOLD FOOD FOR SERVICE WHILE STILL WET AFTER WASH/RINSE/SANITIZE. ALLOW DISHES TO AIR DRY BEFORE USE.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- MEASURING DEVICE USED FOR RICE STORED IN RICE CONTAINER. STORE MEASURING DEVICE IN A CLEAN, DRY AREA.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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02/01/2010 | Routine Inspection |
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