| No violation noted during this evaluation. | 05/18/2015 | Follow-up |
| No violation noted during this evaluation. | 05/11/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed tator tots and chicken in the FWE hot holding unit with temperatures of 114 - 119 degrees F. Potentially hazardous foods must be held above 135 degrees F. Repair or replace the hot holding unit.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty condensers and fan covers in the walk-in coolers. Facilities must be kept clean. Clean to sight and touch as needed.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn door gasket on the FWE hot holding unit door. Equipment must be maintained. Repair or replace the door gasket.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no air thermometer in the milk cooler at the serving line. A thermometer was provided in my presence. Violation corrected.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
04/29/2015 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- THE METAL SPRAYER HOSE NEAR THE DISHWASH MACHINE HAD THE TRIGGER SPRAYER RESTING ON THE COUNTER TO THE RIGHT OF THE MACHINE. THE RETRACTOR SPRING ON THE METAL HOSE WAS SECURED TO THE WALL, BUT NOT ATTACHED FAR ENOUGH UP THE SPRING TO KEEP THE NOZZLE HANGING A FEW INCHES ABOVE THE COUNTER RIM. ITEM CORRECTED AT TIME OF VISIT BY REPLACING ATTACHMENT TIE TO WALL TO BE FURTHER UP THE RETRACTOR SPRING. SPRAYER NOZZLE NOW HANGS A FEW INCHES ABOUT COUNTER FOR ADEQUATE 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: Ready-to-Eat, Potentially Haza
- Comment:
- IN ONE OF THE WALK-IN COOLERS, AN OPEN GALLON CONTAINER OF MILK WAS NOT DATE MARKED BY THE ESTABLISHMENT WITH A "USE BY" DATE. ITEM CORRECTED AT TIME OF INSPECTION BY DISCARDING CONTAINER OF MILK.
- 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
- Food Storage Containers, Ident
- Comment:
- A LARGE CROCK OF WHEAT FLOUR WAS UNLABELLED. CROCK WAS LABELED DURING VISIT. ITEM CORRECTED AT TIME OF INSPECTION
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Good Repair and Proper Adjustm
- Locations:
- in the ice machine interior
- Comment:
- THE INSIDE OF THE ICE MACHINE'S BIN LID IS LOOSE. REPAIR IT IF POSSIBLE OR REPLACE THE LID.
- 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.
|
10/23/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED. UPON FOLLOW-UP, IT WAS STATED THAT BURGERS ARE ALWAYS FULLY COOKED TO 155F OR HIGHER. A CONSUMER ADVISORY WAS PROVIDED ON THE MENU, BUT IS NOT NEEDED AT THIS TIME.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Food Labels
- Comment:
- CORRECTED BY PROVIDING A BINDER THAT IS AVAILABLE THAT CONTAINS THE INGREDIENTS AND ALLERGENS.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY PROVIDING 50-100PPM CHLORINE AT DISH MACHINE. LOGS ARE TAKEN DAILY.
- 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
|
05/08/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE PATRIOT INN MENU HAS BURGER AND AN OPTION IS TO GET A FRIED EGG ON IT. NEITHER ITEM HAS A CONSUMER ADVISORY. PROVIDE ADVISORY ON MENU.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Food Labels
- Items:
- Packaged food label(s)
- Problems:
- Missing
- Corrections:
- Provide.
- Comment:
- PATRIOT INN HAS BROWNIES, COOKIES, CINNAMON ROLLS, ETC. FOR CONSUMER SELF-SERVICE AND NO LABELS OBSERVED. MUST PROVIDE LABELS THAT INCLUDE: COMMON NAME OF FOOD, LIST OF INGREDIENTS IN DESCNEDING ORDER OF PREDOMINANCE BY WEIGHT, AN ACCURATE DECLARATION OF QUANTITY OF CONTENTS, NAME OF SCHOOL/PATRIOT INN AS MANUFACTURER AND PACKER, NAME OF EACH MAJOR FOOD ALLERGEN.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CULINARY PROGRAM USES DISH MACHINE AND IT TESTED 0PPM CHLORINE. THE SANITIZER BUCKET IS EMPTY. MUST PROVIDE 50-100PPM CHLORINE. REPEAT FROM LAST INSPECTION - SUBMIT RISK CONTROL PLAN.
- 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
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED CHILI/CHEESE MIXTURE AT 95F-07F BEING HELD FOR THE PATRIOT INN. MUST HOLD AT/ABOVE 135F. CORRECTED BY REHEATING TO 165F AND HOLDING AT 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)
|
04/02/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY REPAIRING DISH MACHINE TO HAVE CHLORINE 50-100PPM CHLORINE. STUDENTS WILL BE TRAINED ON TESTING.
- 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
|
10/25/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE AT 0PPM CHLORINE. CULINARY CLASS USES MACHINE (SCHOOL CAFETERIA USES 3-COMP SINK). PROVIDE 50-100PPM CHLORINE TO SANITIZE. CORRECT IMMEDIATELY.,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 2-DOOR DELFIELD FREEZER HAS ACCUMULATION OF ICE/FROST AND SOME HAS DRIPPED ONTO FOOD. REPAIR AND REMOVE ICE. DUCT TAPE ON SPRAY NOZZLE AT DISH MACHINE - REMOVE.
- 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.
|
10/10/2013 | Routine |
| No violation noted during this evaluation. | 10/29/2012 | Routine |
| No violation noted during this evaluation. | 04/18/2012 | Routine Inspection |
| No violation noted during this evaluation. | 10/07/2011 | Routine Inspection |
- 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:
- 1. A CULINARY ARTS STUDENT DID NOT WASH HANDS BEFORE HANDLING FOOD AFTER EATING. 2. A CULINARY ARTS STUDENT DID NOT WASH HANDS BEFORE HANDLING CLEAN/SANITIZED WARES AFTER LOADING SOILED WARES INTO THE DISH RACK. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS. TRAIN STAFF (INCLUDING ANY STUDENTS WHO WORK IN THE KITCHEN) TO WASH HANDS AS REQUIRED. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH STUDENTS AND CULINARY ARTS PROGRAM INSTRUCTOR. STUDENTS WASHED HANDS.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures fan(s) circulating
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE DUSTY FAN AND CEILING VENTS ABOVE THE DISH MACHINE TO PROTECT CLEAN WARES FROM POSSIBLE CONTAMINATION.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- NO LIGHT SHIELDS INSTALLED IN THE WALK-IN FREEZER AND WEST WALK-IN COOLER. LIGHT BULBS MUST BE PROTECTED TO PROTECT FOOD FROM SHATTERED GLASS. INSTALL LIGHT SHIELDS OR SHATTER RESISTANT BULBS IN THE WALK-IN FREEZER AND THE WEST WALK-IN COOLER.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Ventilation, Mechanical
- Items:
- Mechanical ventilation hood fat fryer
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- THE HOOD VENTILATION IS NOT ADEQUATE TO REMOVE THE GREASE FROM THE AIR WHEN USING THE DEEP FAT FRYERS. THE HOOD IS "ON" BUT THE AIR IN THE KITCHEN SMELLS STRONGLY OF GREASE. HOOD VENTILATION MUST BE CAPABLE OF REMOVING GREASE FROM THE AIR WHILE COOKING. SERVICE HOOD. PROVIDE NEW HOOD FILTERS IF NECESSARY.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
|
10/20/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED ROASTED RED PEPPERS WITH A USE BY DATE OF 10/5, ITALIAN DRESSING WITH A USE BY DATE OF 10/5 AND WHOLE KERNEL CORN WITH A DATE MARKING OF 10/2. AFTER PREPARING OR OPENING, POTENTIALLY HAZARDOUS FOODS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS. DISCARD NOTED FOODS. MONITOR COOLERS DAILY TO ENSURE THAT NO FOODS ARE HELD BEYOND THE USE-BY DATE. CORRECTED BY DISCARDING ALL NOTED ITEMS INTO THE TRASH.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 1-door refrigerator(s)
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- HOBART ONE DOOR COOLER OBSERVED WITH AIR TEMPERATURE OF 55F. (FOODS ARE MOVED TO THE WALK-IN COOLER AFTER LUNCH SERVICE.)\ SERVICE COOLER. AN AIR TEMPERATURE OF 38-39F IS REQUIRED IN ORDER TO MAINTAIN FOODS AT 41F OR BELOW. THE COOLER MUST BE ABLE TO MAINTAIN TEMPERATURE EVEN DURING BUSY PERIODS WHEN THE DOOR IS OPENED AND CLOSED OFTEN.
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- STORE FOAM TRAYS UP OFF THE FLOOR BY AT LEAST 6 INCHES IN THE STORE ROOM TO PREVENT CONTAMINATION.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Ventilation, Mechanical
- Items:
- Mechanical ventilation hood fat fryer
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- VENTILATION HOOD IS NOT SUFFICIENTLY REMOVING GREASY FROM AIR WHILE USING THE DEEP FAT FRYER. THE HOOD IS "ON" BUT NO AIR FLOW OR SOUND DETECTED. SERVICE VENTILATION HOOD.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
|
10/14/2009 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- Dry Storage room
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Observed 2 cans of spaghetti sauce with dents on the can seams. Severely dented cans or cans with dents along the seams must be returned to the supplier or discarded. VIOLATION CORRECTED during inspection by discarding the cans into the trash.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Separation, Packaging, & Segre
- 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:
- In walk-in cooler B observed raw bacon and raw shell eggs stored over cases of romaine lettuce. To prevent cross-contamination, raw animal products must be stored below and away from ready-to-eat foods. VIOLATION CORRECTED during inspection by rearranging the items to prevent cross-contamination.
- 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
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- Ice machine(s)
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- Clean the ice machine more frequently to prevent the build up of mildew and lime scale on the ice making parts.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Provide light shields or shatter resistant light bulbs in the walk in coolers/freezer to prevent possible contamination of food from broken glass.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Ventilation, Mechanical
- Items:
- Mechanical ventilation hood fat fryer
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- Inadequate ventilation observed regarding the deep fat fryers. The air in the kitchen observed smoky/hazy and smells of grease. When a sheet of paper is placed over the hood vents above the deep fat fryers, no air suction is observed. Air suction on the other parts of the hood vent appears to be sufficient. Clean or replace the filters above the deep fat fryers. Service hood in this area if needed to adequately remove smoke and grease from the air.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
|
10/20/2008 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Locations:
- Dish washing Area sprayer
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Observed nozzle of spray arm near the dish machine flush with the surface of the drain board. To prevent contamination of the public drinking water supply, an air gap as described above must be present. Violation corrected. Spray arm secured to existing hook with zip tie to provide adequate air gap.
- 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
- Equip./Uten./Lin./Sing.-Ser/Us
- Items:
- Single-service/single-use article(s)
- Locations:
- Storage Room(s) Single use article
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Storage Room(s) Single use article Walk-ins
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Observed barbecue sauce and salad dressing bottles stored beneath the leaking condenser of the walk-in cooler. Do not expose food items to splash or other contaminants. Move items from below condenser until repaired. , In the walk-in cooler, observed 2 boxes of produce stored on the floor. Also observed several boxes on the floor of the walk-in freezer. Store food at least 6 inches off the floor to prevent contamination from spills or while cleaning.
- 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
- Items:
- Equipment
- Locations:
- condenser Walk-in cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Condenser of the food walk-in cooler observed leaking steadily. Service cooler condenser to prevent the contamination of food 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
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Post sign reminding students and employees to wash hands at the bank of 4 handsinks.
- 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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10/25/2007 | |
Restaurant representatives - add corrected or new information about Franklin High School, 31000 Joy, Livonia, MI 48150 »