- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL NOT PROVIDED AT THE HAND WASH SINK. , CORRECTED BY OPERATOR PROVIDING PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Frequency
- Items:
- Pick up frequency for refuse
- Locations:
- dumpster(s)
- Problems:
- Inadequate Attracts rodents/insects
- Corrections:
- Increase pick-up frequency.
- Comment:
- AT THE OUTSIDE DUMPSTER, DUE TO INFREQUENCY OF TRASH PICK UP AN ACCUMULATION OF ODOR AND FLIES ARE PRESENT.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- walk in freezer(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of unnecessary items
- Corrections:
- Remove unnecessary items to prevent pest problems.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Store in protected manner.
- Comment:
- DRY STORAGE BINS HOLDING CRUMBS, FLOUR, SUGAR WERE STORED UNCOVERED. DISCARD.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Beverage gun holder(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEANING LIST: FILTERS OVER GRILL AREA GRILL INSIDE OVENS DRY STORAGE BINS BEVERAGE GUN HOLDERS AT THE BAR AREA CLEAN EXCESS WATER FROM HOT HOLDING WELLS AFTER USE. KEEP THESE ITEMS 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- ICE MOUNTAIN HAS FORMED IN THE WALK IN FREEZER. REMOVE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
|
06/07/2015 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- COOKLINE HOSE SPIGOT NOW HAS ITS HOSE BIBB VACUUM BREAKER RELOCATED TO BE UNDER THE SHUT-OFF VALVE SO THAT VACUUM BREAKER IS NOT UNDER CONSTANT WATER PRESSURE. VIOLATION 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: Consumption of Animal Foods th
- Comment:
- RESTAURANT WILL NOT BE OPEN FOR NEXT MONTH. MENUS WILL BE MODIFIED TO PROVIDE THE CONSUMER ADVISORY DISCLAIMER: "ASK YOUR SERVER ABOUT MENU ITEMS THAT ARE COOKED TO ORDER. CONSUMING UNDERCOOKED MEATS OR EGGS MAY INCREASE YOUR RISK FOR FOOD BORNE ILLNESS." THE STATEMENTS MUST BE IN A MINIMUM OF 11 POINT FONT. CORRECT PRIOR TO RE-OPENING.
- 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 Contact with Equipment an
- Comment:
- LETTUCE IN WALK-COOLER IS NOW IN A CONTAINER WITH PLASTIC WRAP. NO CLOTH/TOWEL IS ON IT. VIOLATION CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Separation
- Comment:
- CABINET JUST OUTSIDE OF WALK-IN COOLER HAS ZIPPO LIGHTER FLUID AND ADHESIVE SOLVENT REMOVED SO THAT THEY ARE NO LONGER BY FOOD ITEMS. VIOLATION CORRECTED.
- 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
- Toilet Room Receptacle, Covere
- Comment:
- THIS ITEM DISCUSSED AT FOLLOW-UP VISIT. EXISTING TOILET STALL WASTEBASKETS EMPTIED DAILY AS PER MANAGER. ITEM CONSIDERED RESOLVED.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/18/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Locations:
- in the dry storage room
- Comment:
- AT THE COOKLINE NEAR THE DRY GOODS STORAGE RACKS, A GRAY WATER HOSE IS CONNECTED TO A SPIGOT WITH A HOSE BIBB VACUUM BREAKER (AVB). TO ALLOW THE AVB TO FUNCTION PROPERLY, RELOCATE IT TO BE AT THE GRAY HOSE INLET, BELOW THE YELLOW-HANDLE SHUT-OFF VALVE. A REVISIT WILL BE MADE IN ABOUT TEN DAYS TO VERIFY THAT THIS 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: Consumption of Animal Foods th
- Comment:
- THE MENUS HAVE A REMINDER FOOTNOTE AT THE BOTTOM, BUT THE MENU ITEMS TO WHICH IT PERTAINS NEED TO BE ASTERISKED. MODIFY THE MENUS TO MEET THIS REQUIREMENT. (A MAGIC MARKER COULD BE USED ON THESE EXISTING MENUS.) A REVISIT WILL BE MADE IN ABOUT TEN DAYS TO ASSESS COMPLIANCE.,
- 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 Contact with Equipment an
- Locations:
- in the Walk-in cooler
- Comment:
- A METAL TRAY OF LETTUCE IN THE WALK-IN COOLER WAS COVERED WITH A CLOTH. COVER FOOD ONLY WITH NON-ABSORBENT FOOD GRADE MATERIALS. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO ASSESS CORRECTION.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Ready-to-Eat, Potentially Haza
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE WALK-IN COOLER, A TRAY OF COOKED LOBSTER WAS DATED 10-26-14 (ELEVEN DAYS AGO). ITEM WAS DISCARDED AT TIME OF VISIT AND CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation
- Comment:
- JUST OUTSIDE THE WALK-IN COOLER, A CABINET HAS ZIPPO LIGHTER FLUID AND A BOTTLE OF GOO-GONE SOLVENT NEXT TO A BOTTLE OF ASPIRIN, AND SOME SPICES. RELOCATE ITEMS AS NEEDED SO THAT TOXIC SUBSTANCES ARE STORED AWAY FROM FOOD ITEMS. A REVISIT WILL OCCUR IN ABOUT 10 DAYS TO CHECK THIS.,
- 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
- Food Storage
- Locations:
- in the walk-in freezer
- Comment:
- BOXES OF PERCH AND CHICKEN WERE STORED ON THE WALK-IN FREEZER FLOOR. STORE FOODS UP OFF FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Comment:
- A) A DOOR LATCH IS NEEDED ON THE INSIDE OF THE WALK-IN FREEZER DOORWAY SO SOMEONE CANNOT GET LOCKED IN. INSTALL A DOOR LATCH RELEASE PROMPTLY. B) THE DOOR LATCH FOR THE WALK-IN COOLER DOOR IS MISSING PARTS. REPLACE THE MISSING ITEMS SO DOOR LATCHES CLOSED. C) THE AMBIENT AIR THERMOMETER FOR THE WALK-IN COOLER (DIGITAL) IS LOOSE AND NEEDS TO BE REPAIRED OR REPLACED.
- 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.
- Repairing
- Comment:
- SOME OF THE LAMPS IN THE TWO VENTILATION HOODS WERE MISSING OR HAD NON-WORKING BULBS. REPLACE BULBS AS NEEDED. INCLUDE BULB SHIELD WHERE NEEDED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Room Receptacle, Covere
- Locations:
- in the women's restroom
- Comment:
- THERE ARE WASTEBASKETS IN EACH OF THE WOMEN'S RESTROOM TOILET STALLS, BUT THEY NEED TO BE COVERED. PROVIDE COVERED WASTE RECEPTACLE(S) FOR THE DISPOSAL OF SANITARY NAPKINS.,
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/06/2014 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- Hot water restored to hand sink. VIOLATION CORRECTED.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Preventing Contamination from
- Comment:
- Spoke with employees regarding bare hand contact. Tongs used to remove buns from salamander
- General violation description:
- 3-301.11 - gloves provided for wait staff to wear for cutting bread. VIOLATION CORRECTED
|
05/13/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Hot water has been shut off at only hand sink in kitchen because of a plumbing issue. Hot water must be restored AS SOON AS POSSIBLE. This is a Priority violation (P). WCHD will return within 24 hours (5/13) to ensure this violation is corrected.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- kitchen
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Cook handled cooked rice with bare hands. Bar employee handled snack mix with bare hands. Ready to eat foods must be handled using single service gloves, tongs, deli tissue, or other utensils. Certified food manager/staff trainer must address and train employees., This is a Priority violation (P). WCHD will return within 24 hours (5/13) to ensure this violation is corrected.,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls, Physical facilities/structures floors
- Locations:
- kitchen dish washing area, kitchen Walk-in cooler
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Wall behind and underneath overhead sprayer is dirty. Clean., Loose lettuce & tomatoes on floor of walk-in cooler. 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.
|
05/12/2014 | 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:
- Several ready to eat, potentially hazardous food items in walk-in cooler are not date marked: roast beef, sliced lunch meats, marinara, meat sauces. Mark with expiration date (not more than 7 days from date of preparation)., 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
|
11/06/2013 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- Several hot food items improperly cooling, covered in walk-in cooler: cannoli filling 107 F, au jus 170 F, chopped tomato sauce 110 F. Foods must be cooled properly to move foods quickly out of the danger zone. , Saran wrap removed from all items
- General violation description:
- 3-501.15 - cannoli filling and tomato sauce placed in ice bath, and ice paddle placed in au jus. Cooling methods discussed with cook and PIC
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- kitchen prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Cutting boards on prep line are deeply scored and surface appears to be flaking off in areas. Replace boards.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Surface around walk in freezer door is peeling, cracking. Re-surface area and seal area to make sealed and non absorbent.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s) faucet(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Faucet of 3 compartment sink is leaking. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/21/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- COLE SLAW 46F AND COOKED PASTA 45F IN FRONT SELF SERVICE AREA . , TIME WILL USED AS CONTROL.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
11/28/2012 | Routine |
- Critical: Capacity
- Comment:
- CORRECTED. HOT WATER IS PROVIDED TO THE FACILITY BY THE INSTALLATION OF 2 NEW HOT WATER HEATERS: (BRADFORD WHITE/ 100 GALLON/ 199,999 BTU/ 193.9 GPH RECOVERY) THE GENERATION/DISTRIBUTION SYSTEM FOR HOT WATER IS OBSERVED TO BE SUFFICIENT TO MEET THE DEMANDS OF THE FACILITY AT THE TIME OF INSPECTION.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Cleaning Procedure
- Comment:
- CORRECTED BY PROVIDING HOT WATER TO FACILITATE PROPER HAND WASHING METHODS.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
|
06/22/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED CHICKEN AND POTATOES WERE 120F LOCATED IN SERVICE AREA., THIS WAS CORRECTED BY DISCARDING THE PRODUCTS.
- 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)
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- Cookline floor
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- SEE WOODEN SLATS
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- PROTECT AND OR COVER DRYING BREAD LOCATED IN BAKING AREA.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide 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
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- PROVIDE DOOR SWEEP FOR REAR DOOR.
- 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
|
05/30/2012 | Routine Inspection |
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- Cookline floor
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- WOODEN SLATS ARE LINING THE FLOOR OF THE COOK LINE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Display
- Items:
- Food on display salad bar
- Problems:
- Lacking protection
- Corrections:
- Protect against contamination
- Comment:
- SELF SERVICE AREA FOODS SHALL BE PROTECTED. PROVIDE SNEEZE GUARD FOR THESE FOODS. SALAD BAR ONLY USED FOR LUNCH.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BAG OF CARROTS STORED ON FLOOR OF WALK IN COOLER.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Comment:
- BOWL USED TO DISPENSE PASTA. PROVIDE A UTENSIL WITH HANDLE.
- 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.
|
11/15/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BEVERAGE DISPENSING GUN WAS SOILED BEHIND BAR. THIS WAS CORRECTED BY CLEANING NOZZLE.
- 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: 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:
- PROVIDE DATE MARKS FOR COOKED PASTA, COOKED POTATOES IN WALK IN COOLER. THIS WAS CORRECTED BY PROVIDING DATE MARKS.
- 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
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- Cookline floor
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- WOODEN SLATS ARE LINING THE LENGTH OF THE COOK LINE FLOOR. THIS ITEM IS UNDER REVIEW.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Display
- Items:
- Food on display salad bar
- Problems:
- Lacking protection
- Corrections:
- Protect against contamination
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- WALL BEHIND WATER TANK IS DAMAGED. PLEASE REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/25/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY PLACING LESS PRODUCT INTO THE ICED CONTAINERS TO ENSURE THAT THE ICE EXTENDS UP THE SIDES OF THE CONTAINERS TO THE LEVEL OF THE FOOD AND BY FREQUENTLY STIRRING THE PRODUCTS TO ENSURE THAT IT IS COLD THROUGHOUT. BLEU CHEESE DRESSING, BLEU CHEESE CRUMBLES, AND RANCH DRESSING OBSERVED AT 41F OR BELOW.
- 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: Preventing Contamination from
- Comment:
- CORRECTED BY USING GLOVES TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD ON THE COOK LINE AND USING SMALL TONGS TO HANDLE FRUIT GARNISHES AT THE BAR.
- 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, Disposition
- Comment:
- CORRECTED BY DISCARDING FOOD ITEMS BY THE END OF THE DAY ON THE 7TH DAY AFTER PREPARATION. NO FOOD ITEMS OBSERVED HELD BEYOND 7 DAYS ACCORDING TO DATE MARKINGS.
- 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
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED BY TRAINING EMPLOYEES ON EMPLOYEE ILLNESS REPORTING REQUIREMENTS. ILLNESS REPORTING FORMS UTILIZED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Safe/Unadult./Honestly Present
- Comment:
- CORRECTED BY DISCARDING ALL BREAD RETURNED FROM TABLES INTO THE TRASH. ONLY BREAD THAT HAS NOT BEEN SERVED TO TABLES IS USED TO MAKE BREAD CRUMBS.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Shellstock, Maintaining Identi
- Comment:
- CORRECTED BY FILING THE SHELL STOCK IDENTIFICATION TAGS AND RETAINING FOR AT LEAST 90 DAYS.
- General violation description:
- 3-203.12 - (A) Except as specified under Subparagraph (B)(2) of this section, SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty. (B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the SHELLSTOCK are sold or served
- Critical: When to Wash
- Comment:
- CORRECTED BY TRAINING EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. EMPLOYEES OBSERVED WASHING HANDS AS REQUIRED WHEN CHANGING TASKS.
- 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
|
11/24/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE KITCHEN OBSERVED THE FOLLOWING FOODS STORED IN A PAN OF ICE BUT THE FOODS ARE IN PLASTIC CONTAINERS AND THE ICE DOES NOT EXTEND UP THE SIDES OF THE CONTAINERS TO THE LEVEL OF THE FOOD. 1. BLEU CHEESE DRESSING AT 51F 2. RANCH DRESSING AT 48F 3. BLEU CHEESE CRUMBLES AT 46F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. ENSURE THAT THESE ITEMS ARE HELD AT 41F OR BELOW BY PLACING INTO THE COOLER OR MODIFYING THE ICE PAN SET-UP TO ALLOW ICE TO EXTEND UP THE SIDES OF THE CONTAINERS TO THE LEVEL OF THE FOOD ITEMS AND USING METAL PANS THAT ARE MORE EFFICIENT AT TRANSFERRING HEAT. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: 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:
- 1. OBSERVED EMPLOYEE PLATING SMOKED SALMON APPETIZER WITH BARE HANDS 2. OBSERVED BARE HANDS USED TO HANDLE FRUIT GARNISHES AT THE BAR BARE HAND CONTACT MUST BE PREVENTED WITH ALL READY-TO-EAT FOODS BY USING GLOVES, DELI TISSUE, TONGS, OR OTHER UTENSILS. TRAIN ALL EMPLOYEES TO USE MEANS TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS. 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, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- IN THE WALK-IN COOLER OBSERVED THE FOLLOWING FOODS HELD BEYOND THE DISCARD DATE: 1. BLEU CHEESE DRESSING PREPARED ON 11/2 2. THOUSAND ISLAND DRESSING PREPARED ON 10/20 3. HONEY MUSTARD DRESSING PREPARED ON 10/26 4. GOAT CHEESE OPENED ON 11/2 FOODS REQUIRING DATE MARKING MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE 6TH DAY AFTER PREPARATION (7 DAYS TOTAL COUNTING THE PREPARATION DAY AS DAY 1). ENSURE THAT ALL ITEMS ARE DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE. IF NECESSARY, MODIFY DATING PROCEDURE TO INCLUDE THE DISCARD DATE SO THAT EMPLOYEES ARE MORE AWARE OF THE DISCARD DATES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- SEVERAL KITCHEN EMPLOYEES INTERVIEWED STATE THAT THEY HAVE NOT RECEIVED ANY TRAINING REGARDING THE ILLNESSES/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL EMPLOYEES MUST BE TRAINED BY FACILITY MANAGEMENT BEFORE THEIR FIRST SHIFT WORKING WITH FOOD ON THE ILLNESS/SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. TRAIN ALL EMPLOYEES ON ILLNESS REPORTING REQUIREMENTS USING THE PROVIDED INFORMATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Reserved
- Corrections:
- Do not reserve food.
- Comment:
- BREAD THAT IS TAKEN TO TABLES IN THE BREAD BASKET BUT NOT EATEN BY CUSTOMERS IS RETURNED TO THE KITCHEN AND USED TO MAKE BREAD CRUMBS FOR OTHER DISHES. ANY FOOD THAT IS NOT INDIVIDUALLY WRAPPED AND SEALED THAT IS SERVED TO A TABLE MUST BE DISCARDED ONCE CLEARED FROM THE TABLE. NO FOODS SERVED TO A TABLE MAY BE RESERVED FOR A SECOND USE. DISCONTINUE PRACTICE OF USING BREAD RETURNED FROM TABLES TO MAKE BREAD CRUMBS. EXCESS BREAD THAT IS NEVER SERVED TO A TABLE MAY BE USED TO MAKE BREAD CRUMBS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Shellstock, Maintaining Identi
- Items:
- Shellstock
- Problems:
- Identification Tag(s) not retained for 90 days
- Corrections:
- Retain on file
- Comment:
- SHELL STOCK TAGS FOR RAW OYSTERS ARE NOT READILY AVAILABLE. THE SHELL STOCK TAG MUST REMAIN AFFIXED TO THE IN-USE CONTAINER OF SHELL FISH UNTIL THE CONTAINER IS EMPTY, THEN THE TAG MUST BE KEPT ON FILE IN CHRONOLOGICAL ORDER FOR 90 DAYS FROM THE DATE THAT THE CONTAINER IS EMPTIED. LOCATE SHELL STOCK TAGS. ENSURE THAT THE TAG IS LEFT ON THE IN-USE CONTAINER AND ONCE THE CONTAINER IS EMPTIED THAT THE TAG IS RETAINED FOR AT LEAST 90 DAYS IN CHRONOLOGICAL ORDER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-203.12 - (A) Except as specified under Subparagraph (B)(2) of this section, SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty. (B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the SHELLSTOCK are sold or served
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 1. EMPLOYEE DID NOT WASH HANDS AFTER HANDLING SMOKED (RAW) SALMON BEFORE PUTTING ON GLOVES 2. EMPLOYEE DID NOT WASH HANDS AFTER MOPPING FLOOR BEFORE PUTTING ON GLOVES TO WORK WITH FOOD EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, AND AT EVERY GLOVE CHANGE. TRAIN EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- Cookline floor
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- WOODEN PALLETS ARE LINING THE LENGTH OF THE COOK LINE FLOOR. THE PALLETS ARE NOT SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE. FLOOR COVERINGS MUST MEET THE REQUIREMENTS LISTED ABOVE. REMOVE THE WOODEN PALLETS, PROVIDE MATS OR OTHER APPROVED FLOOR COVERING FOR THE COOK LINE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Display
- Items:
- Food on display salad bar
- Problems:
- Lacking protection
- Corrections:
- Protect against contamination
- Comment:
- LUNCHTIME SALAD BAR BUFFET IS NOT PROTECTED FROM CONTAMINATION IN THE DINING ROOM. FOOD ON DISPLAY MUST BE PROTECTED. PROVIDE SNEEZE GUARD OR COVERED PANS FOR SALAD INGREDIENTS AND DRESSINGS (SUCH AS THE PAN USED FOR THE SOUP).
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- 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.
- Comment:
- OBSERVED CARROTS, CAULIFLOWERS AND PINEAPPLES STORED ON THE FLOOR IN THE WALK-IN COOLER. ALL FOOD MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES. MOVE FOODS UP OFF THE FLOOR IN THE WALK-IN COOLER.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL IN THE EMPLOYEE RESTROOM FOR DRYING HANDS AFTER WASHING.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST SIGNS REMINDING EMPLOYEES TO WASH HANDS IN THE 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- OBSERVED LARGE POT OF RAW FISH FILLETS THAWING IN STANDING WATER. WHEN USING WATER TO THAW, THE WATER MUST BE COLD AND RUNNING TO FLUSH AWAY PARTICULATES. TURN ON THE COLD WATER OVER THE THAWING FISH.
- 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
|
11/11/2010 | Routine Inspection |
- Critical:
- Comment:
- The dish washer was not reaching the proper temperature. They do not use it as a hot water machine but it is used as a chemical machine. At the time of inspection noticed a chlorine concentration of about 100 ppm. Violation had been corrected.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical:
- Comment:
- The dish washer was not reaching the proper temperature. They do not use it as a hot water machine but it is used as a chemical machine. At the time of inspection noticed a chlorine concentration of about 100 ppm. Violation had been corrected.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Methods-Hot Water and Chemical
- Comment:
- The dish washer was not reaching the proper temperature. They do not use it as a hot water machine but it is used as a chemical machine. At the time of inspection noticed a chlorine concentration of about 100 ppm. Violation had been corrected.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
06/03/2010 | Follow-up |
- Critical:
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- THE HOT WATER DISH WASHER WAS NOT WORKING PROPERLY. IT WAS SWITCHED TO THE CHEMICAL AT THE TIME OF INSPECTION AND IT WAS WORKING. THEY WORK WITH THE HOT WATER MACHINE MOSTLY. THIS IS THE REASON THE VIOLATION WAS WRITTEN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical:
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- THE HOT WATER DISH WASHER WAS NOT WORKING PROPERLY. IT WAS SWITCHED TO THE CHEMICAL AT THE TIME OF INSPECTION AND IT WAS WORKING. THEY WORK WITH THE HOT WATER MACHINE MOSTLY. THIS IS THE REASON THE VIOLATION WAS WRITTEN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- THE HOT WATER DISH WASHER WAS NOT WORKING PROPERLY. IT WAS SWITCHED TO THE CHEMICAL AT THE TIME OF INSPECTION AND IT WAS WORKING. THEY WORK WITH THE HOT WATER MACHINE MOSTLY. THIS IS THE REASON THE VIOLATION WAS WRITTEN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- THE SET SILVERWARE WAS EXPOSED. COVER THE EATING PORTION OR REMOVE AND REPLACE WITH NEW SET WHEN THE CUSTOMER IS SEATED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- THE SET SILVERWARE WAS EXPOSED. COVER THE EATING PORTION OR REMOVE AND REPLACE WITH NEW SET WHEN THE CUSTOMER IS SEATED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- THE SET SILVERWARE WAS EXPOSED. COVER THE EATING PORTION OR REMOVE AND REPLACE WITH NEW SET WHEN THE CUSTOMER IS SEATED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
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05/20/2010 | Routine Inspection |
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