- 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)
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE COOKLINE HOB ART OVEN INTERIOR IS VERY UNCLEAN. ALL EQUIPMENT SHALL BE MAINTAINED IN CLEAN CONDITION. CLEAN OVEN IMMEDIATELY.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
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12/01/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- The hand wash station near the dish washer is blocked by a cart. It seems nobody used it today. Do not block the hand wash station at any time. It discourages employees to wash hands. At the time of inspection the cart was moved from there and the buckets were also moved. Violation was 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)
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The inside left wall surface is little soiled. Empty the ice maker, wash, rinse and sanitize all the food contact and non food contact surfaces at least once in a month or follow the manufacturer's instructions. A follow up inspection will be conducted at the time of next routine inspection.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The display cooler was at 43.8f and no potentially hazardous food was stored in this cooler. If you want to store PHF in this cooler, make sure the cooler maintains 41f or lower. A follow up inspection will be conducted at the time of next routine inspection.
- 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.
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05/29/2014 | Routine Inspection |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- SOAP WAS PROVIDED AT THE HAND WASH STATION. VIOLATION HAD BEEN CORRECTED.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE DISPLAY COOLER WAS REMOVED FROM THE FACILITY AND THE MILK IS STORED IN DIFFERENT COOLER. VIOLATION HAD BEEN 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: Sanitizing Solutions, Testing
- Comment:
- BOTH QUARTENARY AMMONIA AND CHLORINE TEST STRIPS ARE AVAILABLE. VIOLATION HAD BEEN CORRECTED.
- 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)
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11/20/2013 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The soap container near the dish washer hand wash station was broke. Provide soap. A follow up inspection will be conducted with in 10 days.,
- 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)
- Critical: Potentially Hazardous Food (Ti
- Locations:
- display cooler
- Comment:
- The display 7 up cooler was at 45f and the bottled milk was at 47.3f. Potentially Hazardous Food shall be maintained under 41f. Toxin production or Bacterial growth may occur if phf is in the temperature danger zone of 41f-135f. All the milk bottles were removed to discard. No other phf is stored in this cooler. A follow up inspection will be conducted with in 10 days. ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- No quart ammonia test strips are available for the 3 compartment sink sanitizer. Buy them. A follow up inspection will be conducted with in 10 days.,
- 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)
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11/07/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- display cooler salad bar, prep line
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- Tuna wraps in sandwich display cooler at internal temperature of 51 F., Several food items on one end of salad bar not being held to internal temperatures of 41 F: cottage cheese 52 F, cut grilled chicken 51 F, diced ham 52 F., Container holding diced tomatoes and thinly shredded lettuce not under refrigeration: tomatoes measure internal temperature of 50 F., Sliced tomatoes on ice near stove top measure internal temperature of 52 F. , Wraps in display cooler and tomatoes already on ice thrown out. Cottage cheese, diced ham refrigerated. Shredded lettuce and diced tomatoes put on ice. VIOLATION CORRECTED DURING ROUTINE INSPECTION.
- 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), Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not easily accessible Items stored In, Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink., Remove items from handsink. Do not store items at handsink.
- Comment:
- Two of three hand wash sinks are not accessible. Hand sink near pizza prep area is blocked by speed rack, hand sink near 3 compartment sink is filled with dirty dishes. Remove items blocking hand sinks., Speed rack moved
- General violation description:
- 5-205.11 - dirty dishes removed from other hand sink. VIOLATION CORRECTED DURING INSPECTION.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- floor mop sink area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Debris on floor of mop sink/hot water tank room. 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.
- Effectiveness
- Items:
- Hair restraint hair/beard net
- Locations:
- Employee(s)
- Problems:
- Not worn on face
- Corrections:
- Provide beard net.
- Comment:
- Three (3) employees handling food have facial hair-employees must be clean shaven or wear beard nets.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- various locations
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Cold-air sandwich display cooler and part of salad bar unit are not holding food to internal temperatures of 41 F or less. Repair., One deep-fat fryer malfunctioning. Repair/replace.
- 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.
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10/09/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS HELD LONGER THAN 24 HOURS ARE PROPERLY 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: Safe/Unadult./Honestly Present
- Comment:
- CORRECTED. THE ICE MACHINE HAS BEEN CLEANED AND SANITIZED. CONTINUE TO CLEAN AND SANITIZE ON A REGULAR BASIS. POSSIBLY INSTALL A GUARD AROUND THE SHUT-OFF VALVE THAT WAS INADVERTENTLY TURNED CAUSING THE ORIGINAL PROBLEM.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. ALL POTENTIALLY HAZARDOUS FOODS HELD LONGER THAN 24 HOURS ARE PROPERLY 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: Safe/Unadult./Honestly Present
- Comment:
- CORRECTED. THE ICE MACHINE HAS BEEN CLEANED AND SANITIZED. CONTINUE TO CLEAN AND SANITIZE ON A REGULAR BASIS. POSSIBLY INSTALL A GUARD AROUND THE SHUT-OFF VALVE THAT WAS INADVERTENTLY TURNED CAUSING THE ORIGINAL PROBLEM.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
04/10/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS, AND IS POTENTIALLY HAZARDOUS SHOULD BE HELD UNDER REFRIGERATION AT 41 DEGREES F OR BELOW FOR A MAXIMUM OF 7 DAYS, AND SHOULD BE CLEARLY MARKED TO INDICATE THE DAY MADE AND/OR THE DATE BY WHICH THE FOOD IS TO BE CONSUMED, SOLD OR DISCARDED. OBSERVED IN THE REACH IN COOLER NEAR THE COOK LINE CONTAINERS OF TUNA SALAD, COOKED BURGERS, COOKED CHICKEN BREAST, COOKED SAUSAGE PIZZA TOPPING, COOKED BREADED CHICKEN TENDERS AND IN THE WALK IN COOLER CONTAINERS OF DICED HAM, SAUSAGE GRAVY, COOKED BAKED POTATOES, PANS OF SOUP, WRAPPED LOAF OF ROAST BEEF (OPENED AND SOME SLICED FROM IT) AND IN THE 2 DOOR REACH IN COOLER NEXT TO THE DISH MACHINE SLICED DELI HAM, COOKED SAUSAGE PATTIES, WRAPPED LOAVES OF TURKEY AND HAM (OPEN AND SOME SLICED FROM IT), COOKED ELBOW MACARONI, CHILI SAUCE. NONE OF THE ITEMS LISTED HAD ANY DATE MARKINGS. SOME OTHER POTENTIALLY HAZARDOUS ITEMS WERE DATE MARKED (PROPERLY), BUT ALL POTENTIALLY HAZARDOUS FOODS SHALL BE DATE MARKED. A HANDOUT WITH DATE MARKING GUIDELINES WAS LEFT WITH THE ESTABLISHMENT. DATE MARK ALL POTENTIALLY HAZARDOUS FOODS HELD LONGER THAN 24 HOURS.,
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- Ice machine(s) Kitchen Area
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- FOOD SHALL BE SAFE AND UNADULTERATED. OBSERVED THE ICE IN THE MAIN ICE MACHINE, NEAR THE WALK IN FREEZER, TO BE CONTAMINATED (YELLOW IN COLOR). DO NOT USE ANY REMAINING ICE. EMPTY ICE MACHINE AND DISCARD ICE. AFTER THE SOURCE OF CONTAMINATION HAS BEEN REPAIRED, THE ICE MACHINE MUST BE COMPLETELY CLEANED AND SANITIZED. USE THE ICE FROM THE POP MACHINE ICE MAKER UNTIL REPAIRS ARE COMPLETED.,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Shelf Walk-in cooler
- 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:
- FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY SEPARATING RAW FOODS FROM READY TO EAT FOODS. OBSERVED RAW BURGERS ON THE SAME SHELF AS PANS OF SOUP IN THE WALK IN COOLER. STORE RAW FOODS BELOW AND AWAY FROM COOKED OR READY TO EAT FOODS. CORRECTED AT INSPECTION. RAW BURGERS MOVED TO SHELF BELOW SOUPS.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- floor walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING IT AT LEAST 6" ABOVE THE FLOOR. OBSERVED BOXES OF FOOD IN THE WALK IN FREEZER STORED ON THE FLOOR. FREEZER HAD ICE BUILD UP ON THE FLOOR FROM A LEAK AND THE USUAL SHELF FOOD IS STORED ON WAS REMOVED UNTIL LEAK IS FIXED. PROVIDE MEANS TO STORE FOOD AT LEAST 6" 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
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED ICE BUILD UP ON THE FLOOR IN THE WALK IN FREEZER DUE TO A LEAK. ALSO OBSERVED A MISSING TILE (BLACK AND WHITE) AT THE SERVING AREA. REPAIR ITEMS.
- 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.
- 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 NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT EACH HAND WASHING SINK. OBSERVED NO HAND WASHING REMINDER SIGNS IN THE MEN'S OR WOMEN'S RESTROOMS USED BY FOOD EMPLOYEES. PROVIDE HAND WASHING REMINDER 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.
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS, AND IS POTENTIALLY HAZARDOUS SHOULD BE HELD UNDER REFRIGERATION AT 41 DEGREES F OR BELOW FOR A MAXIMUM OF 7 DAYS, AND SHOULD BE CLEARLY MARKED TO INDICATE THE DAY MADE AND/OR THE DATE BY WHICH THE FOOD IS TO BE CONSUMED, SOLD OR DISCARDED. OBSERVED IN THE REACH IN COOLER NEAR THE COOK LINE CONTAINERS OF TUNA SALAD, COOKED BURGERS, COOKED CHICKEN BREAST, COOKED SAUSAGE PIZZA TOPPING, COOKED BREADED CHICKEN TENDERS AND IN THE WALK IN COOLER CONTAINERS OF DICED HAM, SAUSAGE GRAVY, COOKED BAKED POTATOES, PANS OF SOUP, WRAPPED LOAF OF ROAST BEEF (OPENED AND SOME SLICED FROM IT) AND IN THE 2 DOOR REACH IN COOLER NEXT TO THE DISH MACHINE SLICED DELI HAM, COOKED SAUSAGE PATTIES, WRAPPED LOAVES OF TURKEY AND HAM (OPEN AND SOME SLICED FROM IT), COOKED ELBOW MACARONI, CHILI SAUCE. NONE OF THE ITEMS LISTED HAD ANY DATE MARKINGS. SOME OTHER POTENTIALLY HAZARDOUS ITEMS WERE DATE MARKED (PROPERLY), BUT ALL POTENTIALLY HAZARDOUS FOODS SHALL BE DATE MARKED. A HANDOUT WITH DATE MARKING GUIDELINES WAS LEFT WITH THE ESTABLISHMENT. DATE MARK ALL POTENTIALLY HAZARDOUS FOODS HELD LONGER THAN 24 HOURS.,
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- Ice machine(s) Kitchen Area
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- FOOD SHALL BE SAFE AND UNADULTERATED. OBSERVED THE ICE IN THE MAIN ICE MACHINE, NEAR THE WALK IN FREEZER, TO BE CONTAMINATED (YELLOW IN COLOR). DO NOT USE ANY REMAINING ICE. EMPTY ICE MACHINE AND DISCARD ICE. AFTER THE SOURCE OF CONTAMINATION HAS BEEN REPAIRED, THE ICE MACHINE MUST BE COMPLETELY CLEANED AND SANITIZED. USE THE ICE FROM THE POP MACHINE ICE MAKER UNTIL REPAIRS ARE COMPLETED.,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Shelf Walk-in cooler
- 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:
- FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY SEPARATING RAW FOODS FROM READY TO EAT FOODS. OBSERVED RAW BURGERS ON THE SAME SHELF AS PANS OF SOUP IN THE WALK IN COOLER. STORE RAW FOODS BELOW AND AWAY FROM COOKED OR READY TO EAT FOODS. CORRECTED AT INSPECTION. RAW BURGERS MOVED TO SHELF BELOW SOUPS.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- floor walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING IT AT LEAST 6" ABOVE THE FLOOR. OBSERVED BOXES OF FOOD IN THE WALK IN FREEZER STORED ON THE FLOOR. FREEZER HAD ICE BUILD UP ON THE FLOOR FROM A LEAK AND THE USUAL SHELF FOOD IS STORED ON WAS REMOVED UNTIL LEAK IS FIXED. PROVIDE MEANS TO STORE FOOD AT LEAST 6" 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
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED ICE BUILD UP ON THE FLOOR IN THE WALK IN FREEZER DUE TO A LEAK. ALSO OBSERVED A MISSING TILE (BLACK AND WHITE) AT THE SERVING AREA. REPAIR ITEMS.
- 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.
- 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 NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT EACH HAND WASHING SINK. OBSERVED NO HAND WASHING REMINDER SIGNS IN THE MEN'S OR WOMEN'S RESTROOMS USED BY FOOD EMPLOYEES. PROVIDE HAND WASHING REMINDER 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.
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03/09/2012 | Routine Inspection |
Restaurant representatives - add corrected or new information about Ford Michigan Assembly-Continental Serv, 38303 Michigan Ave., Wayne, MI 48184 »