- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- Commercial garbage bags ("can liners") used as storage bags for bread. These bags are not safe for food use and may impart colors, odors, or tastes into food. They are also not of sufficient durability to withstand tearing and/or warewashing. Use only food grade bags/storage containers., Garbage bag thrown away
- General violation description:
- 4-101.11 - bread will be stored in food grade storage containers. VIOLATION CORRECTED DURING INSPECTION.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen shelf
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Oily residue on wire shelving throughout kitchen. 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.
|
11/25/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s)
- Locations:
- kitchen flatware tray
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs inside flatware tray (clean flatware). Clean this food contact surface., Flatware removed from tray and tray cleaned and sanitized. VIOLATION 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- kitchen 3-compartment sink
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Floor drain under 3 compartment sink is dirty. 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Door gaskets are broken on 2 door reach in freezer (next to ice machine) and reach in cooler door at end of prep line (closest to coffee machine). 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.
|
05/16/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Cooked lasagna, cooked ground beef (2 pans), and soups are not datemarked. Mark expiration date on items (7 days from prep date)., PHF datemarked. RCP submitted. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs in bottom of reach in freezers. 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.
|
11/13/2013 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Carton of raw eggs stored above raw tomatoes and raw carrots in walk-in cooler. Store raw animal foods below ready to eat foods. Handout provided., All raw eggs below ready to eat foods in walk in cooler. VIOLATION 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Cooked lasagna (2 pans), cooked ground beef (3 pans) not datemarked. Mark expiration date on items (7 days from prep date)., PHFs all dated during inspection. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Surface Characteristics
- Items:
- Floor material(s)
- Locations:
- floor dish washing area
- Problems:
- Not nonabsorbent in areas subject to moisture
- Corrections:
- Repair/replace to be non-absorbent.
- Comment:
- Portion of floor in dishwashing area is unsealed concrete. Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/tile this portion of the floor.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
|
05/29/2013 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- prep line BARE HAND CONTACT WITH READY TO EAT (RTE) FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- STAFF BAGGING WHITE BREAD FOR BASKETS ON TABLE WITHOUT GLOVE(S) PLEASE ALWAYS USE A GLOVE(S) OR UTENSIL(S) TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS AS REQUIRED, PIC LECTURED AND HAD THEM PUT ON 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
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Locations:
- WALK IN COOLER (WIC) produce cooler
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- ONE TOMATO IN BOXFUL WAS SPOILED PLEASE CHECK REGULARLY AND DISCARD, PIC DISCARDED
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- ALL STAFF WORKING WITH FOOD IN KITCHEN MUST WEAR HAT OR HAIRNET TODAY, AT LEAST TWO OBSERVED WITHOUT USING EITHER
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- TWO FANS ON EAST SIDE OF GRILL LINE HAVE BECOME VERY DUSTY PLEASE CLEAN THOROUGHLY TO HELP PREVENT DUST CONTAMINATION OF FOOD OR FOOD CONTACT SURFACES WHEN IN USE
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/01/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- NEW PLASTIC DOUGH CAN IN PLACE TWO BOARDS ARE NEW AND THE LONGEST OF THEM HAS BEEN FLIPPED OVER TO ITS SMOOTH SIDE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
05/11/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen FOOD CONTACT SURFACE(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- INTERIOR OF WHITE PLASTIC DOUGH "BUCKET" AND SMALL CUTTING BOARD NEAR OVEN AND TOP OF RECTANGULAR BOARD (STATIONARY) HAVE BECOME DEEPLY SCRATCHED PLEASE REPLACE OR RESURFACE THE BOARD(S) AND REPLACE THE BUCKET THE STATIONARY BOARD HAS A NEAR NEW SIDE TO IT ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOOD(S) CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- PIC TRANSFERRED TO A STAINLESS STEEL VESSEL, ALL CANNED FOODS THAT ARE OPENED AND NOT FULLY USED IMMEDIATELY SHALL BE TRANSFERRED TO OTHER CLEAN, FOOD-GRADE CONTAINER(S) PLEASE TRANSFER RECENTLY OPENED CAN OF OLIVES IN WALK IN COOLER TO A DIFFERENT COTAINER TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION
- 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:
- WALK IN COOLER (WIC) RAW OVER READY TO EAT (RTE) FOOD(S)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- PIC MOVED EGGS AND BACON TO THE LOWEST SHELF, TWO DOZEN SHELL EGGS AND RAW BACON STORED ON AN UPPER SHELF OVER FOODS THAT ARE READY TO EAT PLEASE STORE ALL ANIMAL ORIGIN FOODS THAT ARE NOT COOKED BELOW AND AWAY FROM THOSE THAT ARE READY TO EAT
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- TWO FANS USED TO COOL AMBIENT AIR IN KITCHEN (BUT NOT IN USE NOW) ARE DUSTY OKAY TO USE IN THIS MANNER BUT PLEASE KEEP CLEAN TO HELP PREVENT DUST CONTAMINATION
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware
- Locations:
- Cutting board(s) STORAGE OF UNCOVERED ITEMS
- Problems:
- Stored jumbled
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- CUTTING BOARDS STORED ON EDGES ON FLOOR WEST OF DISHMACHINE PLEASE STORE ALL CLEAN EQUIPMENT IN A MANNER WHICH PREVENTS CONTAMINATION
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- OUTER OPENING(S) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REAR KITCHEN DOOR LEFT AJAR PLEASE KEEP CLOSED DURING BUSINESS HOURS TO HELP PREVENT PEST ENTRY OBSERVED ONE FLY FLY HANDOUT PROVIDED
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
05/02/2012 | Routine Inspection |
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- DUMPSTER LID OBSERVED LEFT OPEN. DUMPSTERS MUST BE KEPT CLOSED. CLOSE DUMPSTER.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- RAETONE 2-DOOR REACH-IN COOLER OBSERVED WITH AMBIENT AIR TEMPERATURE OF 60F. NO POTENTIALLY HAZARDOUS FOODS OBSERVED STORED IN THIS COOLER. A COOLER MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 38F OR BELOW IS RECOMMENDED. REPAIR/ADJUST COOLER TO HOLD PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS COOLER UNTIL IT IS CAPABLE OF HOLDING FOOD AT 41F OR BELOW.
- 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.
|
10/04/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY WEARING GLOVES WHILE HANDLING READY-TO-EAT FOODS.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY LABELING ALL REQUIRED FOODS WITH PREP DATES.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
05/06/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE CAN OPENER BLADE AND ON ONE KNIFE ON THE MAGNETIC KNIFE RACK. FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. KNIVES MUST BE CLEANED PRIOR TO RETURNING TO THE KNIFE RACK. CLEAN THE CAN OPENER BLADE AND THE KNIFE NOW AND KEEP CLEAN. CORRECTED DURING INSPECTION BY CLEANING THE CAN OPENER BLADE AND THE KNIFE.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEES HANDLING SALAD INGREDIENTS WITH BARE HANDS WHILE PREPARING. EMPLOYEES MUST WEAR GLOVES OR USE TONGS OR OTHER UTENSILS WHEN HANDLING FOODS THAT ARE READY TO EAT (DO NOT REQUIRE COOKING BEFORE EATING). TRAIN EMPLOYEES TO USE MEANS TO PREVENT BARE-HAND CONTACT WITH READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON FOODS REQUIRING DATE MARKING IN THE WALK-IN COOLER SUCH AS
- General violation description:
- 3-501.17 - SOUPS, MEATBALLS, AND SPAGHETTI SAUCE. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS UNDER REFRIGERATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK THE REQUIRED FOODS AS DISCUSSED. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- EMPLOYEES PREPARING FOOD MUST WEAR HAIR RESTRAINT SUCH AS HAT OR HAIR NET.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
04/26/2011 | Routine Inspection |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The 4 drawer cooler was at 45f and the American Cheese was at 44.5f. A quarter pound package was discarded. As per the PIC, somebody by mistake put that small package in that cooler. Operator posted a note on the cooler not to store any phf. Violation was corrected. 2. The single door in rail cooler in the dining room was at 46f and the individually portioned half & Half were at 49f. They were discarded and the operator decided not to any phf in this cooler also. Do not store any phf in the above two cooler unless they maintain 41 f or lower.
- 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:
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Found two not covered coffee glasses on the food prep table. They were discarded at the time of inspection and the violation was corrected. To prevent the accidental spillage, cover them and store them at a safe place.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Found two not covered coffee glasses on the food prep table. They were discarded at the time of inspection and the violation was corrected. To prevent the accidental spillage, cover them and store them at a safe place.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The 4 drawer cooler was at 45f and the American Cheese was at 44.5f. A quarter pound package was discarded. As per the PIC, somebody by mistake put that small package in that cooler. Operator posted a note on the cooler not to store any phf. Violation was corrected. 2. The single door in rail cooler in the dining room was at 46f and the individually portioned half & Half were at 49f. They were discarded and the operator decided not to any phf in this cooler also. Do not store any phf in the above two cooler unless they maintain 41 f or lower.
- 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)
|
10/21/2010 | Routine Inspection |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The in rail 4 drawers single door cooler was at 44.4 f in the drawers and 39f inside of the single door. The parmesans cheese was at 42.9f (1/4#) and the sour cream was at 43.5f (2 Oz). The lasagna was at 39f. The drawer part of the cooler was not working properly. Operator discarded the above mentioned items and left a note that no phf is to be stored in the drawers. Violation was corrected by not storing any food in the drawers.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The in rail 4 drawers single door cooler was at 44.4 f in the drawers and 39f inside of the single door. The parmesans cheese was at 42.9f (1/4#) and the sour cream was at 43.5f (2 Oz). The lasagna was at 39f. The drawer part of the cooler was not working properly. Operator discarded the above mentioned items and left a note that no phf is to be stored in the drawers. Violation was corrected by not storing any food in the drawers.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The in rail 4 drawers single door cooler was at 44.4 f in the drawers and 39f inside of the single door. The parmesans cheese was at 42.9f (1/4#) and the sour cream was at 43.5f (2 Oz). The lasagna was at 39f. The drawer part of the cooler was not working properly. Operator discarded the above mentioned items and left a note that no phf is to be stored in the drawers. Violation was corrected by not storing any food in the drawers.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The in rail 4 drawers single door cooler was at 44.4 f in the drawers and 39f inside of the single door. The parmesans cheese was at 42.9f (1/4#) and the sour cream was at 43.5f (2 Oz). The lasagna was at 39f. The drawer part of the cooler was not working properly. Operator discarded the above mentioned items and left a note that no phf is to be stored in the drawers. Violation was corrected by not storing any food in the drawers.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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04/12/2010 | Routine Inspection |
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WATER HAS ACCUMULATED IN THE BOTTOM OF HE TWO DOOR IN RAIL REACH IN COOLER. CALL THE MANUFACTURER TO RESOLVE THE PROBLEM.
- 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.
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WATER HAS ACCUMULATED IN THE BOTTOM OF HE TWO DOOR IN RAIL REACH IN COOLER. CALL THE MANUFACTURER TO RESOLVE THE PROBLEM.
- 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.
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WATER HAS ACCUMULATED IN THE BOTTOM OF HE TWO DOOR IN RAIL REACH IN COOLER. CALL THE MANUFACTURER TO RESOLVE THE PROBLEM.
- 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.
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WATER HAS ACCUMULATED IN THE BOTTOM OF HE TWO DOOR IN RAIL REACH IN COOLER. CALL THE MANUFACTURER TO RESOLVE THE PROBLEM.
- 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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10/20/2009 | Routine Inspection |
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