Father Saylor K Of C 3774, 17113 Champaign, Allen Park, MI 48101 - inspection findings and violations

Business Info

Restaurant name: FATHER SAYLOR K OF C 3774
Address: 17113 Champaign, Allen Park, MI 48101
Permit #: 029950
Non-smoking facility: No
Last inspection: 01/05/2015

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Inspection findings	Inspection date	Type
Critical: Consumption of Animal Foods th Comment: MENU PROVIDES COOKED TO ORDER PHRASE WITH ASTERISK. ASTERISK HAS BEEN REMOVED FROM CHICKEN. PROVIDED AN EMAILED COPY OF MENU. CORRECTED. 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: Food Temperature Measuring Dev Comment: CORRECTED BY OPERATOR EMAILING A PICTURE OF THE REQUIRED FOOD THERMOMETER. 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)	01/05/2015	Follow-up
Critical: Consumption of Animal Foods th Comment: NOT CORRECTED. OPERATOR STATED THAT MENUS ARE STILL IN THE PROCESS OF BEING PRODUCED. EMAIL SCANNED COPY OF MENUS. FOLLOW UP IN 10 DAYS. , 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: Food Temperature Measuring Dev Comment: NOT CORRECTED. EMAIL A PICTURE OF THE DIAL OF FOOD THERMOMETER AND A SCANNED COPY OF RECEIPT. A PICTURE IS NEEDED TO VERIFY THAT THE FOOD THERMOMETER SCALES FROM 0F - 220F. , 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: Potentially Hazardous Food (Ti Comment: 2 DOOR COOLER 1 BAG HOT DOGS AT 39F CONTAINER OF RAW GROUND PATTIES NOT OBSERVED LETTUCE AT 40F 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)	12/05/2014	Follow-up
Critical: Consumption of Animal Foods th Items: Menu advisories for raw or undercooked food(s)/ingredient(s) meat Problems: Not provided Corrections: Provide. Comment: MENU DID NOT PROVIDE COOKED TO ORDER PHRASE WITH ASTERISK. CHICKEN WAS DENOTED WITH ASTERISK. PLEASE REMOVE ASTERISK FROM CHICKEN., , 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: Food Temperature Measuring Dev Items: Food thermometer(s) probe Problems: Not provided Corrections: Provide. Comment: , 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: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: 2 DOOR COOLER 2 BAGS HOT DOGS AT 53F CONTAINER OF RAW GROUND PATTIES 54F DISCARDED FOOD. , 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)	11/21/2014	Routine
Critical: Manual and Mechanical Warewash Items: Chlorine solution concentration Corrections: Provide correct concentration as stated above. Comment: OBSERVED SANITIZING SOLUTION CONCENTRATION AT 200PPM INSIDE 3 COMPARTMENT SINK. CHLORINE SANITIZING SOLUTION SHALL HAVE A CONCENTRATION READING BETWEEN 50PPM TO 100 PPM. PERSON-IN- CHARGE(PIC) HAS ADJUSTED CONCENTRATION TO BE 100PPM. CORRECTED. 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: Ready-to-Eat, Potentially Haza Items: Commercially processed ready to eat potentially hazardous food(s) Problems: Improperly date marked Comment: OBSERVED HOT DOGS AND LETTUCE WITHOUT DATE MARKS. POTENTIALLY HAZARDOUS FOODS(PHF) STORED FOR MORE THAN 24 HOURS SHALL BE DATE MARKED. DATE MARK PHF THAT ARE STORED FOR MORE THAN 24 HOURS. CORRECTED AT TIME OF INSPECTION. 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	11/13/2013	Routine
Equipment, Utensils, Linens, a Items: Single-service/single-use article(s) Locations: Dry storage area floor Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: Begin practice of properly storing all boxes of various single service type dry goods a minimum 6" off the floor of the dry storage room. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122. General violation description: 4-903.11 - Ventilation Hood Systems, Drip Items: Exhaust ventilation hood system(s) Locations: ventilation system grill line Problems: Designed to allow grease or condensation from draining/dripping onto Equipment Corrections: Repair/replace to prevent grease accumulation/dripping/draining. Comment: Reconfigure and clean the ventilation hood canopy and grease collection trough so that waste greases can be properly captured and collected at the end of this collection channel. Be sure to maintain this equipment clean to allow for gravity to help collect greases for disposal. General violation description: 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.	11/15/2012	Routine
Clean, Vent. Sys., Prev. Disch Items: Ventilation system exhaust air ducts Locations: Grill line Vent hood(s) and Filters Problems: Not clean Corrections: Keep clean Comment: Clean and keep cleaner the ventilation hood canopy & associated baffle filters located at the front grill line area. Simply wash baffle filters often to remove greases / dusts as they occur. Do not let greases buildup on this system. General violation description: 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge. Using a Handwashing Sink Items: Handwashing sink(s) Locations: kitchen Hand wash sink(s) Problems: Not easily accessible Items stored On Corrections: Remove items from handsink. Do not store items at handsink. Comment: Keep the kitchen hand wash sink free of obstruction laying on top of wash basin. Keep this sink free & clear to encourage frequent and proper staff hand wash activities. 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)	11/23/2011	Routine Inspection
Clean Freq, Nonfood-Contact Su Items: Nonfood contact surface(s), Nonfood contact surface(s), Nonfood contact surface(s) Locations: kitchen microwave oven (s), behind the bar reach-in cooler(s), kitchen 3 compartment sink Problems: Soiled, Soiled, Soiled Corrections: Keep clean., Keep clean., Keep clean. Comment: CLEAN INTERIOR OF MICROWAVE AT LEAST ONCE EVERY 24 HOURS. CLEAN SHELVES OF REACH-IN COOLER UNDER BAR REGULARLY. SCRUB DRAIN CUP UNDER 3-COMPARTMENT SINK REGULARLY TO PREVENT HARBORAGE CONDITIONS FOR DRAIN/FRUIT FLIES. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.	11/09/2010	Routine Inspection
Critical: Backflow Prevention Device/Req Comment: AT THE TIME OF TODAY'S INSPECTION, THE THREADED SECTION OF THE HOSE SPIGOT ON THE BASEMENT MOP SINK FAUCET HAD BEEN REMOVED. THE VIOLATION IS NOW CONSIDERED CORRECTED. General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Clean Sight/Touch-No Accum/Enc Comment: AT THE TIME OF TODAY'S INSPECTION, THE INSIDE OF THE BASEMENT BAR NOZZLE HOLDER HAD BEEN THOROUGHLY CLEANED. NO OBSERVABLE SIGNS OF SOIL OR FOREIGN OBJECTS WERE FOUND. INSIDE THE BAR NOZZLE HOLDER AT THE MAIN BAR (NEAREST THE BAR SIDE ENTRANCE) NO ACCUMULATIONS OF PINK SOIL WERE OBSERVED. WHEN EXAMINED TODAY, THE ACCUMULATIONS OF BLACK SOIL FOUND PRIOR ON THE ICE MACHINE INNER DEFLECTOR SHIELD HAD BEEN REMOVED. THE VIOLATION IS NOW CONSIDERED CORRECTED. General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Consumption of Raw Animal Food Comment: AT THE TIME OF TODAY'S INSPECTION, THE CONSUMER ADVISORY OBSERVED ON THE ESTABLISHMENT MENUS WAS WORDED AS FOLLOWS: CAN BE COOKED TO ORDER CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. ASTERISKS WERE OBSERVED NEXT TO THE CONSUMER ADVISORY AND THE FOLLOWING MENU ITEMS: GROUND ROUND, PATTY MELT, CHICKEN BREAST SANDWICH, GROUND ROUND WITH FRIES, AND CHICKEN BREAST SANDWICH. THE VIOLATION IS NOW CONSIDERED CORRECTED. COMMENTS: THE OPERATOR STATED THAT ALL OTHER MENU ITEMS INCLUDING CHICKEN BREASTS ARE FULLY COOKED. 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: Warewashing Chem.San., Temp/pH Comment: AT THE TIME OF TODAY'S INSPECTION, THE CONCENTRATION OF IODINE SANITIZER DISPENSED BY THE BAR GLASS WASHER WAS 12.5 PPM. THE VIOLATION IS NOW CONSIDERED CORRECTED. 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	12/08/2009	Follow-up
Critical: Backflow Prevention Device/Req Items: Backflow prevention Problems: Not provided Corrections: Provide. Comment: AN UNPROTECTED HOSE BIBB WAS FOUND ON THE BASEMENT MOP SINK FAUCET. TO ENSURE THAT THE POTABLE WATER SUPPLY IS PROTECTED FROM THE POTENTIAL OF BACKFLOW EITHER: 1.) INSTALL A HOSE BIBB VACUUM BREAKER ON THE MOP SINK FAUCET BIBB OR 2.) CAP OFF THE THREADS AT THE END OF THE FAUCET BIBB SO THAT IT WILL NOT BE POSSIBLE TO ATTACH A HOSE TO THIS FAUCET. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Backflow Prevention Device/Req Items: Backflow prevention Problems: Not provided Corrections: Provide. Comment: AN UNPROTECTED HOSE BIBB WAS FOUND ON THE BASEMENT MOP SINK FAUCET. TO ENSURE THAT THE POTABLE WATER SUPPLY IS PROTECTED FROM THE POTENTIAL OF BACKFLOW EITHER: 1.) INSTALL A HOSE BIBB VACUUM BREAKER ON THE MOP SINK FAUCET BIBB OR 2.) CAP OFF THE THREADS AT THE END OF THE FAUCET BIBB SO THAT IT WILL NOT BE POSSIBLE TO ATTACH A HOSE TO THIS FAUCET. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. , General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: PRESENT INSIDE THE BASEMENT BAR NOZZLE HOLDER WERE SOME ACCUMULATIONS OF SOIL AND SOME FOREIGN OBJECTS THAT HAD THE APPEARANCE OF SMALL INSECTS. INSIDE THE BAR NOZZLE HOLDER AT THE MAIN BAR (NEAREST THE BAR SIDE ENTRANCE) WERE SOME ACCUMULATIONS OF PINK SOIL. SOME ACCUMULATIONS OF BLACK SOIL WERE OBSERVED AT THE BOTTOM RIGHT AND LEFT CORNERS OF THE ICE MACHINE INNER PLASTIC SHIELD. CLEAN AND SANITIZE THE ABOVE PIECES OF EQUIPMENT. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. 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: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: PRESENT INSIDE THE BASEMENT BAR NOZZLE HOLDER WERE SOME ACCUMULATIONS OF SOIL AND SOME FOREIGN OBJECTS THAT HAD THE APPEARANCE OF SMALL INSECTS. INSIDE THE BAR NOZZLE HOLDER AT THE MAIN BAR (NEAREST THE BAR SIDE ENTRANCE) WERE SOME ACCUMULATIONS OF PINK SOIL. SOME ACCUMULATIONS OF BLACK SOIL WERE OBSERVED AT THE BOTTOM RIGHT AND LEFT CORNERS OF THE ICE MACHINE INNER PLASTIC SHIELD. CLEAN AND SANITIZE THE ABOVE PIECES OF EQUIPMENT. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. , 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: Consumption of Raw Animal Food Items: Menu advisories Problems: Not provided Corrections: Provide. Comment: THE MENU CONTAINED AN ADVISORY REMINDER WORDED AS: "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.". HOWEVER, THERE WAS NO DISCLOSURE STATEMENT INCLUDED WITH THE REMINDER. A DISCLOSURE STATEMENT INFORMS CONSUMERS THAT THE FOODS REFERENCED BY THE ADVISORY REMINDER MAY BE SERVED UNDER COOKED IF REQUESTED. EXAMPLES OF DISCLOSURE STATEMENTS ARE AS FOLLOWS: "COOKED TO ORDER", "CAN BE COOKED TO ORDER". INCLUDE A DISCLOSURE STATEMENT ALONG WITH THE ADVISORY REMINDER STATEMENT ON THE MENU. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: BELOW ARE SOME EXAMPLES: EXAMPLE 1 GROUND ROUND* CAN BE COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. EXAMPLE 2 GROUND ROUND CAN BE COOKED TO ORDER CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. 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: Consumption of Raw Animal Food Items: Menu advisories Problems: Not provided Corrections: Provide. Comment: THE MENU CONTAINED AN ADVISORY REMINDER WORDED AS: "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.". HOWEVER, THERE WAS NO DISCLOSURE STATEMENT INCLUDED WITH THE REMINDER. A DISCLOSURE STATEMENT INFORMS CONSUMERS THAT THE FOODS REFERENCED BY THE ADVISORY REMINDER MAY BE SERVED UNDER COOKED IF REQUESTED. EXAMPLES OF DISCLOSURE STATEMENTS ARE AS FOLLOWS: "COOKED TO ORDER", "CAN BE COOKED TO ORDER". INCLUDE A DISCLOSURE STATEMENT ALONG WITH THE ADVISORY REMINDER STATEMENT ON THE MENU. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: BELOW ARE SOME EXAMPLES: EXAMPLE 1 GROUND ROUND CAN BE COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. EXAMPLE 2 GROUND ROUND CAN BE COOKED TO ORDER *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. , 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: Warewashing Chem.San., Temp/pH Items: Iodine solution concentration Problems: Below 12.5 ppm Corrections: Provide correct concentration as stated above. Comment: AFTER SEVERAL TRIALS, THE CONCENTRATION OF IODINE SANITIZER DISPENSED BY THE BAR GLASS-WASHER WAS APPROXIMATELY 0 PPM. AN IODINE SANITIZER SHALL HAVE A CONCENTRATION BETWEEN 12.5 AND 25 PPM. REPAIR/ADJUST THIS DISH MACHINE SO THAT IT DISPENSES THE CORRECT LEVEL OF IODINE SANITIZER. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: IN THE INTERIM, SANITIZE UTENSILS IN A SOLUTION OF BLEACH-WATER, BETWEEN 50 - 100 PPM IN THE 3 COMPARTMENT SINK. 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: Warewashing Chem.San., Temp/pH Items: Iodine solution concentration Problems: Below 12.5 ppm Corrections: Provide correct concentration as stated above. Comment: AFTER SEVERAL TRIALS, THE CONCENTRATION OF IODINE SANITIZER DISPENSED BY THE BAR GLASS-WASHER WAS APPROXIMATELY 0 PPM. AN IODINE SANITIZER SHALL HAVE A CONCENTRATION BETWEEN 12.5 AND 25 PPM. REPAIR/ADJUST THIS DISH MACHINE SO THAT IT DISPENSES THE CORRECT LEVEL OF IODINE SANITIZER. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: IN THE INTERIM, SANITIZE UTENSILS IN A SOLUTION OF BLEACH-WATER, BETWEEN 50 - 100 PPM IN THE 3 COMPARTMENT SINK. , 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	11/13/2009	Routine Inspection
Critical: Conveying sewage Items: Sewage Problems: Not conveyed to point of disposal Corrections: Repair/replace to meet requirements above. Comment: AT THE TIME OF INSPECTION, IT WAS FOUND THAT BEER AND POP DRAINAGE FROM THE BASEMENT BAR BEER NOZZLE HOLDER IS ALLOWED TO DRAIN INTO A LARGE GREY TUB UNDERNEATH A COUNTER. SEWAGE SHALL BE CONVEYED FROM THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. THE BEER/POP RUN OFF COLLECTED BY THIS NOZZLE HOLDER SHOULD BE DIVERTED TO A FLOOR DRAIN OR SOME OTHER DRAIN DIRECTED TO A SANITARY SEWER. A PLASTIC TUB SHOULD NOT BE USED TO COLLECT THE RUN OFF FROM THIS NOZZLE HOLDER. THIS IS A CRITICAL VIOLATION. PER THE APPROVAL OF THE HEALTH DEPARTMENT EAST DISTRICT MANAGER, FURTHER EVALUATION OF THE ABOVE SITUATION WILL BE CONDUCTED TO DETERMINE WHAT OPTIONS AND/OR CORRECTIVE ACTIONS MAY BE NECESSARY TO ENSURE THAT BEER/POP RUN OFF IS CONVEYED IN A MANNER CONSISTENT WITH SECTION 5-402.13 OF THE 2005 FOOD CODE. PENDING FURTHER EVALUATION WITH THE HEALTH DEPARTMENT, A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS OF TODAY'S INSPECTION. , General violation description: 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. Critical: Demonstration of Knowledge Items: Person-in-charge Problems: Does not demonstrate required knowledge Corrections: Knowledge is to be obtained through an approved training program. Comment: WHEN ASKED HOW DISHES ARE SANITIZED AT THE THREE COMPARTMENT SINK, THE PERSON IN CHARGE STATED THAT DISHES ARE RINSED IN COLD WATER AFTER BEING WASHED AND RINSED IN 3 COMPARTMENT SINK. ENSURE THAT ALL STAFF ARE MADE AWARE THAT ALL UTENSILS MUST BE WASHED, RINSED, AND SANITIZED WITH AN APPROVED SANITIZER, SUCH AS IODINE, CHLORINE (BLEACH), OR QUATERNARY AMMONIUM. THE STEPS OF THIS PROCEDURE MUST BE DONE IN THIS ORDER: WASH, RINSE AND SANITIZE. EACH STEP MUST BE PERFORMED IN A SEPARATE COMPARTMENT OF THE 3 COMPARTMENT SINK. FOR SANITIZING UTENSILS, USE THE IODINE SANITIZER IN THE KITCHEN OR USE BLEACH. FOLLOW THE MANUFACTURER'S INSTRUCTIONS FOR PREPARING THE IODINE SANITIZER. ENSURE THAT THE IODINE SANITIZER IS PREPARED AT A CONCENTRATION BETWEEN 12.5 - 25 PPM. ALTERNATIVELY, IF BLEACH IS USED AS THE SANITIZER, ENSURE THAT IT IS PREPARED AT A CONCENTRATION BETWEEN 50 - 100 PPM. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT ALL FOOD EMPLOYEES UNDERSTAND THE PROCEDURE FOR WASHING AND SANITIZING UTENSILS. COMMENTS: BE SURE NOT COMBINE THE SOLUTIONS OF THE BLEACH AND IODINE SANITIZERS TOGETHER AS A HAZARDOUS CHEMICAL REACTION MAY RESULT. , General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Corrections: Repair/replace. Comment: AT THE TIME OF TODAY'S INSPECTION, THE PERSON IN CHARGE VOLUNTARILY INFORMED THE INSPECTOR THAT THE BAR GLASS WASHER WAS NOT FUNCTIONING. WHEN OBSERVED, THE GLASS WASHER APPEARED NOT TO HAVE BEEN IN USE General violation description: 4-501.11 - AS THE INSIDE OF THE MACHINE APPEARED DRY TO TOUCH. THE PERSON IN CHARGE STATED THAT REPAIRS HAVE BEEN SCHEDULED NEXT WEEK FOR THIS MACHINE. ENSURE THAT THIS GLASS WASHER IS REPAIRED AND WILL DISPENSE IODINE SANITIZER BETWEEN 12.5 - 25 PPM. IN THE INTERIM, WASH, RINSE, AND SANITIZE ALL BAR GLASSES IN THE 3 COMPARTMENT SINK. IF IODINE IS USED AS THE SANITIZER, ENSURE THAT IT IS PREPARED BETWEEN 12.5 - 25 PPM. ALTERNATIVELY, IF BLEACH IS USED AS THE SANITIZER, ENSURE THAT IT IS PREPARED BETWEEN 50 - 100 PPM. THE STATUS OF THIS REPAIR WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.	05/13/2009	Routine Inspection
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: THE KITCHEN ICE MACHINE HAD SOME CONSIDERABLE ACCUMULATIONS OF BROWN SOIL AT THE TOP OF THE INNER PLASTIC FLAP. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. CONSIDER INCREASING THE FREQUENCY AT WHICH IT IS CLEANED. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CHECK THE CLEANLINESS OF THIS MACHINE. 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: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: THE KITCHEN ICE MACHINE HAD SOME CONSIDERABLE ACCUMULATIONS OF BROWN SOIL AT THE TOP OF THE INNER PLASTIC FLAP. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. CONSIDER INCREASING THE FREQUENCY AT WHICH IT IS CLEANED. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CHECK THE CLEANLINESS OF THIS MACHINE. , 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: Hot and cold holding Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: IN THE KITCHEN REACH IN COOLER, A CONTAINER OF SOUR CREAM ON THE BOTTOM SHELF WAS FOUND AT APPROXIMATELY 45.8 DEGREES F. THE PERSON IN CHARGE WAS TOLD TO DISCARD THE SOUR CREAM AS IT WAS NOT KNOWN HOW LONG THE SOUR CREAM WAS GREATER THAN 41 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. ENSURE THAT FOODS IN THIS COOLER ARE KEPT AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER RE ADJUSTING THE THERMOSTAT SETTING AND CONSIDER STORING LESS PRODUCT IN THIS COOLER, AS SOME OF THE UPPER SHELVES WERE PACKED WITH BREAD AND BUNS. STORING LESS PRODUCT CAN INCREASE THE CIRCULATION OF COLD AIR. 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) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: IN THE KITCHEN REACH IN COOLER, A CONTAINER OF SOUR CREAM ON THE BOTTOM SHELF WAS FOUND AT APPROXIMATELY 45.8 DEGREES F. THE PERSON IN CHARGE WAS TOLD TO DISCARD THE SOUR CREAM AS IT WAS NOT KNOWN HOW LONG THE SOUR CREAM WAS GREATER THAN 41 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. ENSURE THAT FOODS IN THIS COOLER ARE KEPT AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER RE ADJUSTING THE THERMOSTAT SETTING AND CONSIDER STORING LESS PRODUCT IN THIS COOLER, AS SOME OF THE UPPER SHELVES WERE PACKED WITH BREAD AND BUNS. STORING LESS PRODUCT CAN INCREASE THE CIRCULATION OF COLD AIR. , , 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: IN THE FURNACE ROOM IN THE BASEMENT OF THE FACILITY, STANDING WATER WAS OBSERVED IN THE RECESSED AREA OF THE FLOOR IN FRONT OF THE HOT WATER HEATERS. THE WATER WAS OVER BOTH A FLOOR DRAIN AND A SUMP PUMP AND THE WATER ITSELF APPEARED TO BE THE GRAY TYPE, RELATIVELY CLEAR, AND WITHOUT THE PRESCIENCE OF BLACK SLUDGE. NO SEWAGE LIKE ODOR WAS DETECTED. THE WATER APPEARED TO BE CONFINED TO THIS ROOM ONLY (AS NONE WAS DETECTED IN ON THE FLOOR OF THE BANQUET ROOM OUTSIDE) AND WAS SEPARATED FROM THE KITCHEN AND OTHER FOOD AREAS UPSTAIRS. WHEN TESTED, THE BASEMANE TOILETS OPERATED AS NORMAL AND THE HAND SINKS IN EACH BATHROOM PROVIDED RUNNING-HOT WATER. AFTER CONSULTING WITH THE EAST DISTRICT MANAGER IT WAS DECIDED THAT FOOD OPERATIONS UPSTAIRS WOULD BE ABLE TO CONTINUE. REMOVE THE STANDING WATER FROM THIS ROOM. TRY SNAKING THE FLOOR DRAIN. CALL FOR SERVICE IF NECESSARY. THIS IS A CRITICAL VIOLATION. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE THAT THIS STANDING WATER HAS BEEN REMOVED. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: System Maintained in Good Repa Comment: IN THE FURNACE ROOM IN THE BASEMENT OF THE FACILITY, STANDING WATER WAS OBSERVED IN THE RECESSED AREA OF THE FLOOR IN FRONT OF THE HOT WATER HEATERS. THE WATER WAS OVER BOTH A FLOOR DRAIN AND A SUMP PUMP AND THE WATER ITSELF APPEARED TO BE THE GRAY TYPE, RELATIVELY CLEAR, AND WITHOUT THE PRESCIENCE OF BLACK SLUDGE. NO SEWAGE LIKE ODOR WAS DETECTED. THE WATER APPEARED TO BE CONFINED TO THIS ROOM ONLY (AS NONE WAS DETECTED IN ON THE FLOOR OF THE BANQUET ROOM OUTSIDE) AND WAS SEPARATED FROM THE KITCHEN AND OTHER FOOD AREAS UPSTAIRS. WHEN TESTED, THE BASEMANE TOILETS OPERATED AS NORMAL AND THE HAND SINKS IN EACH BATHROOM PROVIDED RUNNING-HOT WATER. AFTER CONSULTING WITH THE EAST DISTRICT MANAGER IT WAS DECIDED THAT FOOD OPERATIONS UPSTAIRS WOULD BE ABLE TO CONTINUE. REMOVE THE STANDING WATER FROM THIS ROOM. TRY SNAKING THE FLOOR DRAIN. CALL FOR SERVICE IF NECESSARY. THIS IS A CRITICAL VIOLATION. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE THAT THIS STANDING WATER HAS BEEN REMOVED. , General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	11/17/2008	Routine Inspection

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