- Critical: Demonstration
- Items:
- Person-in-charge
- Locations:
- Employee(s)
- Comment:
- EMPLOYEES UNAWARE OF LOCATION OF SANITIZER TEST STRIPS. ALL FACILITY PERSONS IN CHARGE SHALL BE ABLE TO PROPERLY ANSWER QUESTIONS/LOCATE ITEMS REQUIRED BY FOOD CODE FOR INSPECTOR AND DAILY USAGE FOR STAFF MEMBERS ALSO. LOCATE TEST STRIPS FOR SANITIZER IMMEDIATELY., CORRECTED-OWNER ARRIVED AND LOCATED TEST STRIPS FOR EMPLOYEE USAGE DURING INSPECTION TODAY.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Cookline floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Ice machine(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Comment:
- ICE SCOOP OBSERVED STORED ON TOP OF METAL ICE MACHINE. ALL UTENSILS SHALL BE PROPERLY STORED TO PREVENT CONTAMINATION. PROPERLY STORE SCOOP TO PREVENT CONTAMINATION IMMEDIATELY.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
03/12/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor in the liquor room. Facilities must be kept clean. Clean on a daily basis.
- 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.
- Outside Storage Prohibitions
- Items:
- Refuse container(s)
- Problems:
- Stored outside, unprotected
- Corrections:
- Store in protected manner such as inside or in covered dumpster.
- Comment:
- Observed garbage on ground outside the back door. Store all refuse in covered dumpsters outside.
- General violation description:
- 5-501.112 - (A) Except as specified in # (B) of this section, REFUSE receptacles not meeting the requirements specified under # 5-501.13(A) such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with FOOD residue may not be stored outside. (B) Cardboard or other packaging material that does not contain FOOD residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored
- Corrections:
- Remove and store in protected area.
- Comment:
- Observed boxes of cups and napkins stored in the employee restroom. Single service items must not be stored in restrooms. Store these items in a designated storage room.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
10/01/2014 | Routine |
| No violation noted during this evaluation. | 04/01/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed bar glasswasher with a sanitizing rinse of less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the bar glasswasher.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed bar glasswasher with a sanitizing rinse of less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the bar glasswasher.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: employee restroom floor, dishroom floor, and walk-in cooler wall. Clean these items to sight and touch on a daily basis.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: employee restroom floor, dishroom floor, and walk-in cooler wall. Clean these items to sight and touch on a daily basis.
- 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
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shield for the light fixture above the liquor storage room. Provide a light shield.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed missing light shield for the light fixture above the liquor storage room. Provide a light shield.
- 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 debris
- Corrections:
- Keep clean.
- Comment:
- Observed garbage on ground of the dumpster enclosure. Remove garbage from ground to avoid attracting pests.
- 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 and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed garbage on ground of the dumpster enclosure. Remove garbage from ground to avoid attracting pests.
- 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.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored
- Corrections:
- Remove and store in protected area.
- Comment:
- Observed single-service cups stored on shelves in the employee restroom. Food contact equipment cannot be stored in toilet rooms. Remove these items from the restroom and store in dry storage room.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Problems:
- Stored
- Corrections:
- Remove and store in protected area.
- Comment:
- Observed single-service cups stored on shelves in the employee restroom. Food contact equipment cannot be stored in toilet rooms. Remove these items from the restroom and store in dry storage room.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed damaged baffle filter above the fryer. Replace with a new baffle filter.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Ventilation Hood Systems, Drip
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- Observed damaged baffle filter above the fryer. Replace with a new baffle filter.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
03/20/2014 | Routine |
| No violation noted during this evaluation. | 10/08/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies at bar in the pop gun holder and the beer tap drain. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Observed cabbage soup in 5 gallon buckets in the walk-in cooler after 2 hours has a temperature of 128 degrees F. Potentially hazardous foods must be cooled from 135 degrees F down to 70 degrees F within 2 hours and then down to 41 degrees F within the next 4 hours. Use shallow pans or chill paddles to quickly cool these foods to 70 degrees F wthin 2 hours.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the handsink behind the bar. Provide paper towels.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed dishroom handsink with hot water shut off. handsinks must be maintained. Repair the hot water for the dishroom handsink.
- 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.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and fire suppression system above the cookline. Clean these items to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty ceiling tiles and vents in the dishroom. Clean to sight and touch.
- 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.
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed lids left open on the dumpsters. Keep lids closed when not in use.
- 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
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Observed burned out light bulb in the employee restroom. Install new light bulb to increase illumination.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed grease on round around the grease dumpster. Clean the ground to remove the grease.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease beind the panel doors of the fryers. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the salad prep cooler. A conspicuous 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)
|
09/24/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- 1. IN THE WIC, THE FAN MOUNT AREA WAS CLEANED AND SANITIZED. VIOLATION HAD BEEN CORRECTED. 2. WIF FLOOR WAS CLEANED AND THE VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 42F AND THE CRAB CAKE WAS AT 38.4F AND FETA CHEESE WAS AT 42.4F. THE DEFROST CYCLE TIME WAS CHANGED FROM THE AFTERNOON TO THE NIGHT. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/27/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1.Dirt has accumulated in the walk in cooler in front of the fan mount. Cover the food items and wash, rinse and sanitize with a wiping cloth. A follow up inspection will be conducted with in 10 days. 2. Noticed food debris on the walk in freezer floor. Keep it clean. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The 2 door Reach in cooler was at 44f and the cheese was at 44.6f. Potentially Hazardous Food shall be stored under 41f or lower. Discard all the PH Food items that are above 41f and stored for more than 4 hours. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOUND 5 DENTED CANS OF TUNA, PINEAPPLE BITS. AT THE TIME OF INSPECTION THEY WERE RETURNED TO THE SUPPLIER AND THE VIOLATION WAS CORRECTED.
- 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.
|
09/17/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 41F AND THE CHICKEN WAS AT 40.5 F. GASKETS WERE REPLACED AND THE REFRIGERANT LEAK WAS FIXED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Comment:
- GASKETS WERE REPLACED. VIOLATION HAD BEEN CORRECTED.
- 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.
|
03/22/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE DRINK DISPENSER HOLDERS WERE SOILED HEAVILY. WASH THEM EVERYDAY. AT THE TIME OF INSPECTION THEY WERE WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO DOOR REACH IN COOLER LOCATED BY THE SIDE OF THE HAND WASH STATION WAS AT 49F AND THE SHREDDED AMERICAN CHEESE WAS AT 45F AND THE BACON BITS WERE AT 46F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE GASKETS OF THE 2 DOOR REACH IN COOLER.,
- 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.
|
03/14/2012 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE DIRT SETTLED ON THE CEILING OF THE WALK IN COOLER IN FRONT OF THE FAN MOUNT.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- THE HANDLE OF THE ICE SCOOP IS TOUCHING THE ICE IN THE BAR. KEEP THE HANDLE UP OR PLACE THE SCOOP OUTSIDE THE ICE BIN.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water
- Comment:
- THE FROZEN FISH WERE STORED IN STANDING WATER. STORE UNDER COLD RUNNING WATER OR STORE IT IN THE WALK IN COOLER.
- 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
|
09/23/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE DRINK DISPENSER HOLDER WAS SOILED WITH FOOD DEBRIS. IT WAS CLEANED, WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED. CLEAN THE HOLDERS EVERY DAY.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE TWO DOOR IN RAIL DELFIELD COOLER IN THE KITCHEN WAS AT 50F IN THE MAIN COMPARTMENTS AND NO POTENTIALLY HAZARDOUS FOOD WAS STORED. IF YOU WANT TO STORE PHF IN THIS COOLER COMPARTMENTS MAKE SURE THE TEMPERATURE IS MAINTAINED UNDER 41F. THE CHEESE IN THE SANDWICH PART OF THE COOLER WAS 41F.
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- ONE OF THE HAND WASH STATIONS WAS COVERED WITH A CUTTING BOARD AND BREAD WAS STORED ON THE TOP OF IT. DO NOT BLOCK THE HAND WASH STATION AT ANY TIME AND ENCOURAGE EMPLOYEES TO WASH HANDS FREQUENTLY.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
03/28/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/04/2010 | Follow-up |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- vertical broiler grill stand
- Corrections:
- Discard.
- Comment:
- GYRO MEAT OBSERVED ON VERTICAL BROILER WITH BROILER TURNED OFF AND MEAT TEMP AT 85F. DO NOT TURN BROILER OFF AFTER THE MEAT IS PUT INTO BROILER, TO ALLOW 4 HOUR MAXIMUM COOK TIME. THE COOK STATED THAT A NEW EMPLOYEE TURNED THE BURNER OFF AGAINST STORE POLICY. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. CORRECT THE REPEAT VIOLATION IMMEDIATELY.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE TESTED AT 10 PPM FINAL RINSE CHLORINE. PROVIDE 50-100 PPM. SANITIZE IN THE SANITIZING SINK UNTIL REPAIRED.
- 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
- Duties of Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- PART (H) OF 2-103.11: THE PERSON IN CHARGE IS TO ENSURE THAT CUSTOMERS ARE MADE AWARE OF THE INCREASED RISK OF FOODBORNE ILLNESS IF ORDERING UNDER-COOKED FOOD. THE MENU ADVISORY OPTION USED BY THE ESTABLISHMENT IS FOR THE CUSTOMER TO ASK THE SERVER ABOUT UNDER-COOKED FOOD. THE PIC IS UNSURE AND WAIT STAFF ARE NOT KNOWLEDGEABLE ABOUT THE FOODS INVOLVED, AND NO OTHER DISCLOSURE IS OFFERED. INFORM CUSTOMER VERBALLY WITH ADEQUATE INFORMATION OR USE ASTERISKS AN REQUIRED FOOD AND AT REMINDER (BOTTOM OF PAGE).
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Locations:
- dish washing area
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
09/16/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F., , CORRECTED BY DATE MARKING.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING., , CORRECTED BY COOKING OFF THE ENTIRE CONE WITHIN 4 HOURS, AND THE OWNER/PIC STATED THAT CONES WILL NOT BE COOLED AND REHEATED. OBSERVED CONE COOKING CONTINUALLY AT INSPECTION AND WITH A FINAL COOK TEMP OF 192F.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED BY COOKING OFF THE ENTIRE CONE WITHIN 4 HOURS, AND THE OWNER/PIC STATED THAT CONES WILL NOT BE COOLED AND REHEATED. OBSERVED CONE COOKING CONTINUALLY AT INSPECTION AND WITH A FINAL COOK TEMP OF 192F.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY COOKING OFF THE ENTIRE CONE WITHIN 4 HOURS, AND THE OWNER/PIC STATED THAT CONES WILL NOT BE COOLED AND REHEATED. OBSERVED CONE COOKING CONTINUALLY AT INSPECTION AND WITH A FINAL COOK TEMP OF 192F.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: When to Wash
- Comment:
- CORRECTED BY PROPER USE OF GLOVES AND NO HAND CLEANING/GLOVE CONTAMINATION VIOLATIONS OBSERVED.
- 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
- Hand Drying Provision
- Comment:
- CORRECTED BY PROPER USE OF GLOVES AND NO HAND CLEANING/GLOVE CONTAMINATION VIOLATIONS OBSERVED.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
05/19/2010 | 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:
- MILK OBSERVED AT 50F, CREAM PIES 48F, HUMMOUS 51F, RICE PUDDING AND EGGS AT 48F IN THE GLASS DOOR WAIT STATION COOLER IN THE KITCHEN. HOLD AT OR BELOW 41F TO REDUCE THE RISK OF BACTERIAL CONTAMINATION. THIS IS A CHRONIC VIOLATION: CORRECT IMMEDIATELY. ENFORCEMENT ACTION BY WCHD MAY BE INVOKED.
- 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:
- MILK OBSERVED AT 50F, CREAM PIES 48F, HUMMOUS 51F, RICE PUDDING AND EGGS AT 48F IN THE GLASS DOOR WAIT STATION COOLER IN THE KITCHEN. HOLD AT OR BELOW 41F TO REDUCE THE RISK OF BACTERIAL CONTAMINATION. THIS IS A CHRONIC VIOLATION: CORRECT IMMEDIATELY. ENFORCEMENT ACTION BY WCHD MAY BE INVOKED.,
- 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:
- MILK OBSERVED AT 50F, CREAM PIES 48F, HUMMOUS 51F, RICE PUDDING AND EGGS AT 48F IN THE GLASS DOOR WAIT STATION COOLER IN THE KITCHEN. HOLD AT OR BELOW 41F TO REDUCE THE RISK OF BACTERIAL CONTAMINATION. THIS IS A CHRONIC VIOLATION: CORRECT IMMEDIATELY. ENFORCEMENT ACTION BY WCHD MAY BE INVOKED., , COOKED CHICKEN, VARIOUS LUNCH MEAT, PRIME RIB, CREME PIES OBSERVED WITHOUT DATE MARKING. DATE MARK WHEN, PREPARED OR OPENED.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- COOKED CHICKEN, VARIOUS LUNCH MEAT, PRIME RIB, CREME PIES OBSERVED WITHOUT DATE MARKING. DATE MARK WHEN, PREPARED OR OPENED.
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- COOKED CHICKEN, VARIOUS LUNCH MEAT, PRIME RIB, CREME PIES OBSERVED WITHOUT DATE MARKING. DATE MARK WHEN, PREPARED OR OPENED.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- COOKED CHICKEN, VARIOUS LUNCH MEAT, PRIME RIB, CREME PIES OBSERVED WITHOUT DATE MARKING. DATE MARK WHEN, PREPARED OR OPENED., , A GYRO CONE WAS PARTIALLY COOKED OFF ON THE VERTICAL BROILER YESTERDAY, COOLED IN THE COOLER, AND BROUGHT OUT AND PUT BACK ON THE SPIT TODAY TO BROIL. VERTICAL BROILER FOOD CAN ONLY BE USED ONE TIME FOR 4 HOURS MAXIMUM COOK OFF TIME. THE CONE SHALL BE COOKED OFF OR DISCARDED AT/WITHIN 4 HOURS OF COMING OUT OF THE COOLER FROM THE FIRST USE. FULLY COOKED OFF SLICES OF MEAT MAY BE HELD IN THE HOT HOLDER OR COOLER AFTER THE 4 HOUR TIME AS DISCUSSED. TIME MARK THE CONES WHEN BROUGHT OUT OF THE COOLER OR FREEZER TO USE WITHIN 4 HOURS (SIMILAR TO DATE MARKING). PROVIDE WRITTEN PROCEDURES AT STORE AT ALL TIMES. THE CONE WAS DISCARDED AND A NEW CONE BROUGHT OUT.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Cooler/s
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- COOKED CHICKEN, VARIOUS LUNCH MEAT, PRIME RIB, CREME PIES OBSERVED WITHOUT DATE MARKING. DATE MARK WHEN, PREPARED OR OPENED., , A GYRO CONE WAS PARTIALLY COOKED OFF ON THE VERTICAL BROILER YESTERDAY, COOLED IN THE COOLER, AND BROUGHT OUT AND PUT BACK ON THE SPIT TODAY TO BROIL. VERTICAL BROILER FOOD CAN ONLY BE USED ONE TIME FOR 4 HOURS MAXIMUM COOK OFF TIME. THE CONE SHALL BE COOKED OFF OR DISCARDED AT/WITHIN 4 HOURS OF COMING OUT OF THE COOLER FROM THE FIRST USE. FULLY COOKED OFF SLICES OF MEAT MAY BE HELD IN THE HOT HOLDER OR COOLER AFTER THE 4 HOUR TIME AS DISCUSSED. TIME MARK THE CONES WHEN BROUGHT OUT OF THE COOLER OR FREEZER TO USE WITHIN 4 HOURS (SIMILAR TO DATE MARKING). PROVIDE WRITTEN PROCEDURES AT STORE AT ALL TIMES. THE CONE WAS DISCARDED AND A NEW CONE BROUGHT OUT.,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- vertical broiler grill stand
- Corrections:
- Discard.
- Comment:
- A GYRO CONE WAS PARTIALLY COOKED OFF ON THE VERTICAL BROILER YESTERDAY, COOLED IN THE COOLER, AND BROUGHT OUT AND PUT BACK ON THE SPIT TODAY TO BROIL. VERTICAL BROILER FOOD CAN ONLY BE USED ONE TIME FOR 4 HOURS MAXIMUM COOK OFF TIME. THE CONE SHALL BE COOKED OFF OR DISCARDED AT/WITHIN 4 HOURS OF COMING OUT OF THE COOLER FROM THE FIRST USE. FULLY COOKED OFF SLICES OF MEAT MAY BE HELD IN THE HOT HOLDER OR COOLER AFTER THE 4 HOUR TIME AS DISCUSSED. TIME MARK THE CONES WHEN BROUGHT OUT OF THE COOLER OR FREEZER TO USE WITHIN 4 HOURS (SIMILAR TO DATE MARKING). PROVIDE WRITTEN PROCEDURES AT STORE AT ALL TIMES. THE CONE WAS DISCARDED AND A NEW CONE BROUGHT OUT.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- vertical broiler grill stand
- Corrections:
- Discard.
- Comment:
- A GYRO CONE WAS PARTIALLY COOKED OFF ON THE VERTICAL BROILER YESTERDAY, COOLED IN THE COOLER, AND BROUGHT OUT AND PUT BACK ON THE SPIT TODAY TO BROIL. VERTICAL BROILER FOOD CAN ONLY BE USED ONE TIME FOR 4 HOURS MAXIMUM COOK OFF TIME. THE CONE SHALL BE COOKED OFF OR DISCARDED AT/WITHIN 4 HOURS OF COMING OUT OF THE COOLER FROM THE FIRST USE. FULLY COOKED OFF SLICES OF MEAT MAY BE HELD IN THE HOT HOLDER OR COOLER AFTER THE 4 HOUR TIME AS DISCUSSED. TIME MARK THE CONES WHEN BROUGHT OUT OF THE COOLER OR FREEZER TO USE WITHIN 4 HOURS (SIMILAR TO DATE MARKING). PROVIDE WRITTEN PROCEDURES AT STORE AT ALL TIMES. THE CONE WAS DISCARDED AND A NEW CONE BROUGHT OUT.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- vertical broiler grill stand
- Corrections:
- Discard.
- Comment:
- A GYRO CONE WAS PARTIALLY COOKED OFF ON THE VERTICAL BROILER YESTERDAY, COOLED IN THE COOLER, AND BROUGHT OUT AND PUT BACK ON THE SPIT TODAY TO BROIL. VERTICAL BROILER FOOD CAN ONLY BE USED ONE TIME FOR 4 HOURS MAXIMUM COOK OFF TIME. THE CONE SHALL BE COOKED OFF OR DISCARDED AT/WITHIN 4 HOURS OF COMING OUT OF THE COOLER FROM THE FIRST USE. FULLY COOKED OFF SLICES OF MEAT MAY BE HELD IN THE HOT HOLDER OR COOLER AFTER THE 4 HOUR TIME AS DISCUSSED. TIME MARK THE CONES WHEN BROUGHT OUT OF THE COOLER OR FREEZER TO USE WITHIN 4 HOURS (SIMILAR TO DATE MARKING). PROVIDE WRITTEN PROCEDURES AT STORE AT ALL TIMES. THE CONE WAS DISCARDED AND A NEW CONE BROUGHT OUT., , LARGE PLASTIC CONTAINERS OF SOUP OBSERVED COOLING IN THE FREEZER (CURRENTLY ABOVE 135F). COOL USING SHALLOW METAL PANS, ICE BATH, ICE PADDLES OR COMBINATION OF METHODS.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Cookline
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- THE COOK HANDLED SHELL EGGS WITH GLOVE, HANDLED WIPING CLOTHS AT COOK LINE, AND DID NOT WASH HANDS AND CHANGE GLOVES BEFORE RESUMING FOOD PREP. WASH HANDS/CHANGE GLOVES AFTER ANY CONTAMINATION BEFORE RESUMING FOOD PREPARATION.
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Cookline
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- THE COOK HANDLED SHELL EGGS WITH GLOVE, HANDLED WIPING CLOTHS AT COOK LINE, AND DID NOT WASH HANDS AND CHANGE GLOVES BEFORE RESUMING FOOD PREP. WASH HANDS/CHANGE GLOVES AFTER ANY CONTAMINATION BEFORE RESUMING FOOD PREPARATION.,
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- Freezer(s)
- Problems:
- Improperly In large container 5 gallon bucket
- Corrections:
- Utilize long, shallow pans.
- Comment:
- LARGE PLASTIC CONTAINERS OF SOUP OBSERVED COOLING IN THE FREEZER (CURRENTLY ABOVE 135F). COOL USING SHALLOW METAL PANS, ICE BATH, ICE PADDLES OR COMBINATION OF METHODS.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- , THE COOK HANDLED SHELL EGGS WITH GLOVE, HANDLED WIPING CLOTHS AT COOK LINE, AND DID NOT WASH HANDS AND CHANGE GLOVES BEFORE RESUMING FOOD PREP. WASH HANDS/CHANGE GLOVES AFTER ANY CONTAMINATION BEFORE RESUMING FOOD PREPARATION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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03/09/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about George's Senate Restaurant, 39430 Dunrovin, Northville, MI 48167 »