- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection food on top and bottom of prep cooler was holding at 41 F or below. Facility is not keeping temperature logs. 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)
|
06/10/2015 | Follow-up |
- Critical: Common Name
- Comment:
- Observed at time of inspection working bottles of chemicals were labeled. Corrected.
- 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.
- Critical: Manual and Mechanical Warewash
- Comment:
- Observed at time of inspection chlorine sanitizing glass washer was providing 50-100 ppm chlorine sanitizing solution. 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: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection on top of left half or prep cooler feta cheese 55 F, deli meats 55 F. Under neath prep cooler roast beef at 55 F. All potentially hazardous cold food must be held at 41 F or below. Correct immediately by holding potentially hazardous cold food at 41 F or below. This is a repeat violation. Fill out and submit risk control plan to David Pearson at the Wayne County Health Department by the follow up inspection. A follow up will occur in about 10 days. If violation re occurs at the next follow up an office consultation with associated administration fee may occur. Dpearson@waynecounty.com 734-727-5891,
- 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
- Comment:
- Observed at time of inspection hand wash sink was no longer blocked by bottles. 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)
|
05/14/2015 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Dry storage area
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed at time of inspection working bottles of chlorine sanitizer solution not labeled at time of inspection. All working bottles of poisonous or toxic chemicals must be labeled. Correct immediately by labeling a follow up will occur in about 10 days. This is a repeat violation fill out provided risk control plan before follow up inspection. If violation is not corrected at follow up inspection an office consultation with associated fee may occur.,
- 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.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection glass washer at bar is providing 50-100 ppm chlorine sanitizer solution. Correct by repairing machine so it provides 50-100 ppm chlorine sanitizer solution. This is a repeat violation. Fill out provided risk control plan and submit to David Pearson at the Wayne County Health Department before the follow up. A follow up will occur in about 10 days. If violation is not corrected at follow up inspection an office consultation may occur with associated fee.,
- 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: Packaged and Unpackaged Food -
- Comment:
- Observed at time of inspection unopened bag of spinach stored directly on top of closed bags of hamburger. Potentially hazardous food shall be stored separately from ready to eat food. Corrected at time of inspection bag was removed to be washed and stored away from meat. Corrected. This is a repeat violation fill out risk control plan and submit to David Pearson at the Wayne County Health department. If violation occurs at the next routine inspection an office consultation with associated fee may occur.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection cut lunch meats and cooked noodles sitting in prep cooler at 47 F and 51 F. All ready to eat potentially hazardous cold food shall be held at 41 F or below. Correct by holding potentially hazardous cold food at 41 F or below. Temperature abused food was discarded. Correct immediately a follow up will occur in about 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection hand wash sink in employee bathrooms is blocked by empty beer cans and is filled with miscellaneous items. Correct by moving empty bottles so hand sink is accessible and empty hand wash sink. Correct immediately a follow up will occur in about 10 days.,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection toilet in employee rest room had cigarette ash and old cigarettes sitting in the toilet and on the seat. Facilities shall be cleaned as often as necessary to keep them clean. Employees are not allowed to smoke in the facility. Train staff to smoke out side. Correct by cleaning as soon as possible a follow up will occur at the next routine inspection.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection shelves in walk in cooler are rusty and wooden shelf in dry storage area paint is peeling off leaving exposed wood. Correct by removing rust/paint of shelves then covering in a smooth non absorbent paint/epoxy or replacing so they are smooth and easily cleanable.
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- Observed at time of inspection fish thawing at room temperature. Food must be thawed as part of the cooking processes, under temperature control no warmer then 41 F, or completely submerged under warm running water no hotter then 70 F. Corrected at time of inspection fish was placed under warm running water. Corrected.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
04/21/2015 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Dry storage area
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- 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.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CORRECTED-SANITIZER AT 75 PPM AFTER REPAIR DURING INSPECTION.
- 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: Packaged and Unpackaged Food -
- Items:
- Canned item(s)
- Locations:
- Ice machine(s)
- Comment:
- A LARGE CAN OF DIET MOUNTAIN DEW OBSERVED STORED IN ICE INSIDE ICE MACHINE. ALL ICE SHALL BE PROTECTED FROM CONTAMINATION. REMOVE MT. DEW CAN AND STORE IN PROPER COOLER IMMEDIATELY., CORRECTED-CAN REMOVED TO PROPER COOLER 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW FISH OBSERVED STORED ABOVE ONIONS IN WALK COOLER. ALL RAW FOODS SHALL BE SEPARATED FOR FOOD SAFETY. RELOCATE IMMEDIATELY., RELOCATED 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: Preventing Contamination from
- Items:
- Employee(s)
- Locations:
- Dry storage area
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- INSPECTOR OBSERVED ASHTRAY FULL OF ASHES IN DRY STORAGE AREA ABOVE FOODS AND AT BAR AREA. FACILITIES SHALL NOT ALLOW EMPLOYEES TO SMOKE AND/OR CONTAMINATE FOODS. TRAIN STAFF ON SMOKING OUTSIDE IMMEDIATELY., CORRECTED VIA EDUCATION OF STAFF TODAY.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Dry storage area
- Problems:
- Stored over/with
- Corrections:
- Store toxics below and away from all other items.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- Soiled
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- 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.
|
11/01/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The bottom shelf of the in rail 2 door freezer in the kitchen was soiled with food debris. Clean and sanitize. At the time of inspection it was cleaned and sanitized. Violation was 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
|
05/21/2014 | Routine Inspection |
- Critical: Backflow Prevention Device, Wh
- Comment:
- AIR GAP WAS PROVIDED TO THE SPRAY NOZZLE BY REMOVING THE SHELF WHICH WAS HOLDING DOWN THE SPRAY NOZZLE. VIOLATION HAD BEEN 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: Equipment, Food-Contact Surfac
- Comment:
- THE DRINK DISPENSER HOLDERS WERE KEPT CLEAN AND THE VIOLATION HAD BEEN 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
|
11/26/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The spray nozzle was hanging into the sink. The public water system shall preclude back flow of solid, liquid or gas contaminant into the system. Provide air gap. Raise the spray nozzle at least 1 inch above the flood level of the sink. Make a permanent change. A risk control plan form was provided. A follow up inspection will be conducted with in 10 days.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The drink dispenser holders were soiled with food debris. Clean them every days. A risk control plan form was provided. A follow up inspection will be conducted with in 10 days.,
- 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
|
11/20/2013 | Routine Inspection |
- Critical: Backflow Prevention
- Comment:
- 1. THE DRAIN PIPES IN THE KITCHEN WERE RAISED UP BY PLACING BRICKS AND THE AIR GAP WAS PROVIDED. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION. 2. THE DRAIN PIPES FROM THE ICE BIN AND DRINK DISPENSER HOLDERS WERE RAISED UP AND ARE FASTENED. AIR GAP WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
05/28/2013 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- 1. In the kitchen the drain pipes from the rinse and sanitizer compartments were hanging into the floor drain. There shall not be any direct connection between the equipment drain and the floor drain. Raise the drain pipe or shorten it to provide at least 1 inch air gap or provide a gap of 2 times the diameter of the pipe. A follow up inspection will be conducted with in 10 days. 2. The drain pipes from the ice bin was hanging into the floor drain in the bar. Raise it up and provide air gap. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The spray nozzle was hanging into the sink. The public water system shall preclude back flow of solid, liquid or gas contaminant into the system. Provide air gap. Raise the spray nozzle at least 1 inch above the flood level of the sink. The nozzle was lifted up and the air gap was provided. Violation was 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The drink dispenser holder was soiled with food debris. Wash, rinse and sanitize the holder. At the time of inspection it was cleaned and sanitized. Violation was 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The dish washer was not sanitizing the dishes. No concentration was noticed with the test strips. The operator changed the sanitizer bucket and primed the machine. Noticed a concentration of about 100 ppm and the violation was corrected. A copy of the risk control plan was provided to each of the repeat violations.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- In the walk in cooler the raw eggs were stored on the top of the fish container. To avoid possible cross contamination, store the eggs in the bottom. At the time of inspection they were stored on the floor of the walk in cooler and the violation was corrected.
- 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, Prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- The tub of chicken creamy soup was stored on the floor close to the dish washer. Do not store food on the floor, it may get contaminated with dust and waste water from the hand washing. It was removed at the time of inspection and the violation was corrected.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
|
05/15/2013 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED. MOP SINK FAUCET HAS BEEN REPLACED WITH A NEW FAUCET AND NO LEAKING OBSERVED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/11/2013 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY RAISING DRAIN PIPE TO FORM AN AIR GAP.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. THE SLICER HAS A LINE OF DEBRIS LEFT ON GUARD AND BACK BLADE AFTER CLEANING. CORRECTED BY RE-CLEANING.
- 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY PROVIDING 100PPM 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
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING RAW MEAT AWAY FROM RTE FOOD AND SEPARATED BY MEAT TYPE.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING AT 41F IN PREP COOLER. NO PHF OBSERVED OUT OF TEMP CONTROL - BATTER AND CONTAINERS ARE CHANGED OUT EVERY 4 HOURS (PER COOK).
- 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:
- THE MOP SINK FAUCET IS LEAKING - POSSIBLY FROM THE AVB. REPAIR WITHIN 3 DAYS. THE OTHER PLUMBING PROBLEMS WERE CORRECTED BY REPAIRING (REPLACING) BOTH HANDSINKS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- CORRECTED BY WASHING HANDS AS REQUIRED AND WORKERS HAVE BEEN INSTRUCTED ON PROPER HAND WASHING.
- 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
|
12/11/2012 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- BAR ICE BIN HAS COPPER DRAIN PIPE BELOW RIM OF DRAIN BOWL. PROVIDE AT LEAST A 1 INCH AIR GAP BETWEEN PIPE AND DRAIN BOWL.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- SLICER HAD FOOD DEBRIS ON IT. COOK STATED IT WAS USED YESTERDAY. FOOD CONTACT SURFACES MUST BE WASHED, RINSED, SANITIZED AND AIR DRIED AFTER USE.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE TESTED AT 0PPM CHLORINE. PROVIDE 50 - 100PPM CHLORINE TO PROPERLY SANITIZE FOOD CONTACT SURFACES. ,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- PREP COOLER HAD RAW KIDS BURGERS IN A CONTAINER IN THE MIDDLE OF READY TO EAT FOODS. ALSO RAW STEAK ABOVE RAW PORK AND RAW CHICKEN OVER RAW FISH. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS AND ALSO SEPARATE FROM EACH OTHER BY FINAL COOKING TEMPERATURE (RAW FISH & RAW PORK 145F, RAW BEEF THAT IS NOT WHOLE MUSCLE 155F, RAW GROUND BEEF 155F, RAW CHICKEN 165F). ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKLINE PREP TOP HAD DELI TURKEY 44F-46F, DELI CORNED BEEF 41F-51F. KEEP LESS IN CONTAINER. PREP TABLE HAD CONTAINER OF COOKED RED SKIN POTATOES 57F-60F - COOK SAID THEY WERE TAKEN OUT TO PREP. ALSO CONTAINER OF MUSHROOM SAUCE AT 65F. COOKED RIBS STILL 41F AND OUT TO BE PORTIONED. DISCUSSED WITH COOK THAT IF ITEMS CAN'T BE PREPPED IMMEDIATELY, PUT THEM BACK IN WALK-IN. FISH BATTER AT FRYER AREA OBSERVED AND USED THROUGHOUT THE DAY - BATTER AND CONTAINERS MUST BE CHANGED OUT AT LEAST EVERY 4 HOURS TO PREVENT CONTAMINATION GROWTH. POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT OR BELOW 41F.,
- 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: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Comment:
- FACILITY HAS A CHILDRENS MENU "LITTLE TYKES" THAT HAS A CONSUMER ADVISORY NEXT TO BURGERS. AS OF 10/1/12, UNDERCOOKED BURGERS CANNOT BE OFFERED ON A CHILDRENS MENU. REMOVE ASTERIK NEXT TO BURGERS ON CHILDRENS MENU. , CORRECTED DURING INSPECTION BY WHITING OUT ASTERIK ON KIDS MENU.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- COOKLINE HANDSINK HOT WATER IS LEAKING FROM FAUCET AND THE HANDLES FOR HOT AND COLD WATER FALL OFF. EMPLOYEE RESTROOM HANDWASH SINK DOES NOT HAVE HOT WATER PROVIDED. PERSON IN CHARGE STATED IT IS SHUT OFF DUE TO EMPLOYEES NOT USING THIS RESTROOM. NO SIGN WAS POSTED NOT TO USE - POST SIGN OR PROVIDE HOT WATER. MOP SINK HAS LEAK AT FAUCET AT ATMOSPHERIC PRESSURE BREAKER. REPAIR. PLUMBING SHALL BE REPAIRED ACCORDING TO LAW. , ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- DID NOT OBSERVE COOK OR OTHER KITCHEN EMPLOYEE WASH HANDS BETWEEN ANY TASKS (RAW FISH AND BREAD, CHANGING GLOVES, ETC.) THE ONLY HANDSINK IN KITCHEN AREA WAS NOT WORKING PROPERLY. HANDS SHALL BE WASHED AFTER CONTAMINATION.,
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SIGN STATING "EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK" IN ALL RESTROOMS THAT ARE USED BY EMPLOYEES (EMPLOYEE RESTROOM, WOMENS LOCKER ROOM, MENS AND WOMENS RESTROOMS).
- 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.
- Linens and Napkins, Use Limita
- Items:
- Linen(s) and napkin(s)
- Problems:
- Not replaced between customers
- Corrections:
- Replace between customers.
- Comment:
- OBSERVED BASKETS LINED WITH LINENS WITH BREAD CRUMBS IN THEM WAITING TO BE REFILLED FOR THE NEXT CUSTOMER. DO NOT REUSE LINENS - EITHER REPLACE WITH CLEAN LINENS OR LINE WITH SINGLE-USE ITEM.
- General violation description:
- 3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility NONFOOD CONTACT SURFACES
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED NONFOOD CONTACT SURFACES SOILED: INSIDE COOKLINE PREP COOLER, FLOOR UNDER COOKLINE AND ICE MACHINE, WALL AT DISH MACHINE/3-COMPARTMENT SINK, DRY STORAGE ROOM SHELVES, WALK-IN COOLER SHELVES SOILED AND RUSTY, DOORS (WALK-IN COOLER, EMPLOYEE BATHROOM, MOP SINK ROOM, BEER STORAGE ROOM). CLEAN ALL ITEMS AND 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.
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Problems:
- Not used
- Corrections:
- A designated dressing room/area shall be provided and used.
- Comment:
- OBSERVED COATS AND OTHER PERSONAL ITEMS ON SHELVES IN DRY STORAGE ROOM. STORE PERSONAL ITEMS BELOW AND AWAY FROM ANY FOOD OR EQUIPMENT.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
|
11/29/2012 | Routine |
- Critical: Cooling
- Comment:
- CFM "JIM" ACCURATELY DESCRIBED PROPER COOLING METHOD TO INSPECTOR FOR COOKED PHF'S AND SAID THAT IT WAS IMPLEMENTED IMMEDIATELY AFTER THE ROUTINE INSPECTION
- 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 Contact Surfaces and Uten
- Comment:
- BOARD WAS SANDED AND IS VISIBLY SMOOTHER
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Preventing Contamination from
- Comment:
- ALL KITCHEN PERSONNEL OBSERVED WEARING GLOVES
- 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
|
05/30/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen UTENSIL(S)
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- COOK DISCARDED THE SPATULA, SPATULA HELD TOGETHER WITH MASKING TAPE PLEASE DISCONTINUE USE
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- Cookline COOLING OF COOKED PHF'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:
- ONE POT OF SOUP AND ONE POT OF GRAVY ON TABLETOP NORTHSIDE OF COOKLINE COOK EXPLAINED THAT HE JUST RECENTLY ARRIVED HE THEN PUT BOTH INTO WALK IN COOLER WITH PROPER DATE MARKS AFTER COVERING THEM THE GRAVY TESTED 95 F AND THE SOUP WAS 122 F ALL COOKED FOODS MUST BE COOLED FROM 135 F TO 70 F IN THE FIRST TWO (2) HOURS THEREFORE, PLEASE MAKE NOTE OF TIME THAT THE FOOD TESTS 135 F, THEN INITIATE THE FIRST STAGE OF COOLING PLEASE CONSIDER THE USE OF SHALLOW PANS AND ALWAYS LEAVE AN AVENUE FOR HOT AIR TO ESCAPE FROM THE COOLING VESSEL AS DISCUSSED ,
- 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 Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- LONG CUTTING BOARD HAS BECOME DEEPLY SCXRATCHED ON BOTH SIDES PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- LETTUCE GARNISH PLACED ON PLATE WITH BARE HAND PLEASE ALWAYS USE GLOVE(S) OR UTENSIL WHEN ASSEMBLING ENTREE(S), ADDING GARNISHES, CONDIMENTS OR ANY OTHER READY TO EAT FOOD(S) ,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility NONFOOD CONTACT SURFACES
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- A) PLEASE CLEAN THE FAN GUARDS AND CONDENSER IN THE WALK IN COOLER B) PLEASE ROUTINELY CLEAN THE KNIFE RACK C) PLEASE CLEAN THE CEILING VENT ABOVE 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- SPATULAS STORED IN JUNCTURE SLIT BETWEEN THE UPPER HOOD AND THE WALL SEPARATING THE GRILL FROM THE HANDSINK NORTH OF IT PLEASE STORE THEM ON CLEAN, DRY SURFACE BETWEEN USES
- 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
|
05/17/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT/BELOW 41F IN THE PREP COOLER. OBSERVED FOOD AT 34F-39F.
- 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)
|
01/05/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED - IN THE PREP COOLER: SWISS CHEESE 45F, DELI MEATS 44F-52F. HOLD AT OR BELOW 41F. NOTE: THE COOLER OPERATES AS AN ICE BATH (TOP OF COOLER). THE ICE IS MELTED AND IS AT 37F. IT IS RECOMMENDED TO PROVIDE MECHANICAL REFRIGERATION. (ICE CAN BE USED IF EFFECTIVE). CORRECT WITHIN 4 DAYS. OFFICE CONSULTATIONS WITH FEES ARE CALLED FOR UNCORRECTED CRITICAL VIOLATIONS. THE DELI MEAT OVER 50F WAS DISCARDED.
- 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)
|
12/13/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED ONIONS AT 55F AND 46. BLUE CHEESE AT 46F AND SWISS CHEESE AT 51F IN THE TOP OF THE PREP COOLER. HOLD AT OR BELOW 41F. NOTED FOOD WAS VOLUNTARILY DISCARDED.,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DEFROST THE COOK LINE REACH IN FREEZER.
- 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, Physical facilities/structures walls
- Locations:
- Kitchen Area Kitchen Area
- Problems:
- Not clean, Not clean
- Corrections:
- Keep clean, Keep clean
- Comment:
- CLEAN THE FLOOR OF KITCHEN, ESPECIALLY UNDER EQUIPMENT. CLEAN THE WALL AT THE DISH MACHINE.
- 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE MISSING CEILING VENT COVERS IN THE KITCHEN.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/18/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY SECURING THE SPRAY HOSE TO FORM AN 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: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F.
- 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)
|
07/11/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Comment:
- NOT CORRECTED. PROVIDE AIR GAP ON SPRAY NOZZLE DISH AREA 2 TIMES HOSE DIAMETER WITHIN 4 DAYS.,
- 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: Hot and cold holding
- Comment:
- NOT CORRECTED. LUNCH MEAT (VARIOUS) AT 46F-51F, CUT TOMATOES 50F, MOZZARELLA AND SWISS CHEESE 52F, BLUE CHEESE 50F, COLESLAW 47F IN THE PREP COOLER TOP AT THE COOK LINE. DISPOSE OF NOTED FOOD. HOLD AT OR BELOW 41F. CORRECT IMMEDIATELY. DO NOT USE COOLER TOP UNTIL REPAIRED.,
- 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
- Comment:
- CORRECTED BY HOLDING ABOVE 135F.
- 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)
|
06/22/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- 3-compartment sink(s) spray nozzle
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED THE SPRAY HOSE NOZZLE HANGING BELOW THE TOP OF THE SINK RIM. PROVIDE AN AIR GAP OF AT LEAST 1 INCH., ,
- 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: Hot and cold holding
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- Cookline Ice bath, Cookline prep cooler
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- 1) SWISS CHEESE AT 52F AN MOZZARELLA AT 53F IN THE PREP COOLER TOP. COLE SLAW AT 45F IN THE ICE BATH. HOLD AT OR BELOW 41F. RAISE ICE LEVEL IN ICE BATH TO BE EQUAL TO TOP OF FOOD PRODUCT., ,
- 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:
- Hot food item(s)
- Locations:
- stove
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- SOUP HELD AT 116F ON THE STOVE. HOLD AT OR ABOVE 135F. THE SOUP WAS REHEATED 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)
|
06/03/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/17/2010 | Follow-up |
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