- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED: Observed sliced turkey and sliced ham at 49 F in central top cold holding area on the main cook line. Observed previously frozen, thawed ravioli at 49 F and raw veal at 49 F on the top cold holding portion of the two door reach-in cooler across from the two door oven on the cook line. Observed raw breaded chicken at 46 F, cooked rissotto at 45 F, and egg wash at 46 F in the two door reach-in cooler across from the two door convection oven. Discard all potentially hazardous food above 41 F. Since there are still uncorrected violations the WCHD will be moving on to further enforcement action which can include an informal hearing with associated fines and fees.
- 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, Potentially Haza
- Comment:
- CORRECTED: Observed cooked rice and in house prepared salsa in the walk-in cooler that was now properly date marked.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: Ch, CORRECTED: Chlorine and high-temperature test strips have been provided and are now easily accessible to all employees.
- 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)
|
06/02/2015 | Follow-up |
- Critical: Food-Contact Surfaces
- Comment:
- CORRECTED: Observed a rectangular cutting board at the garlic bread prep area that was replaced. Observed multiple cutting boards on the main cook line that were replaced. Maintain cutting boards so they are easily cleanable and do not develop deep gashes with black streaks.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Comment:
- CORRECTED: Observed a hand washing sink on the cook line and across from the fryers where paper towels were now provided.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED: Observed a hand washing sink on the cook line and across from the fryers that were now provided with soap.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED: Observed salsa at 50 F, sliced tomatoes at 49 F, and lettuce at 63 F on the cold holding station across from the grill. Observed seafood salad at 48 F, steak quesadilla mix at 49 F, sliced ham at 48 F, lettuce at 51 F, and raw ground beef at 55 F in the Traulsen stand-up reach in cooler across from the griddle on near the cook line. DISCARD all POTENTIALLY HAZARDOUS FOODS that are out of temperature. It should be noted that both Traulsen stand-up coolers were not holding temperature. The air temperature ranged from 49-50 F. It should also be noted that the walk-in cooler was not maintaining temperature. The air temperature ranged from 45-47 F. A RISK CONTROL PLAN has been provided. An OFFICE CONSULTATION with associated fines and fees will be required. A notice of an OFFICE CONSULTATION will be provided within 48 hours. RISK CONTROL PLANS must be completed and returned back to the INSPECTOR at the OFFICE CONSULTATION.,
- 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, Potentially Haza
- Comment:
- NOT CORRECTED: Observed inconsistent date marking system. Multiple potentially hazardous foods including sliced deli meats, sliced melons, sliced tomatoes, and chopped lettuce was not date marked. Observed prepared mashed potatoes date marked for 5/16. A RISK CONTROL PLAN has been provided. An OFFICE CONSULTATION with associated fines and fees will be required. A notice of an OFFICE CONSULTATION will be provided within 48 hours. RISK CONTROL PLANS must be completed and returned back to the INSPECTOR at the OFFICE CONSULTATION.,
- 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: Sanitizing Solutions, Testing
- Comment:
- NOT CORRECTED: Sanitizer test kits are still not provided. The food establishment MUST provided sanitizer test kits and they must be easily accessible to all employees. A RISK CONTROL PLAN has been provided. An OFFICE CONSULTATION with associated fines and fees will be required. A notice of an OFFICE CONSULTATION will be provided within 48 hours. RISK CONTROL PLANS must be completed and returned back to the INSPECTOR at the OFFICE CONSULTATION., ,
- 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)
|
05/04/2015 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Multi use food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Observed a rectangular cutting board at the garlic bread prep area with deep dark colored gashes that were not easily cleanable. Observed multiple cutting boards on the main cook line with deep dark colored gashes that were not easily cleanable. Repair or replace the cutting boards. ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Hand washing sinks shall be provided with paper towels. Observed a hand washing sink on the cook line and across from the fryers that was missing paper towels. Provide paper towels at all hand washing sinks.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Hand washing sinks shall be provided with soap. Observed a hand washing sink on the cook line and across from the fryers that was missing soap. Provide soap at all hand washing sinks.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed salsa at 47 F, sliced tomatoes at 49 F, and lettuce at 56 on the cold holding station across from the grill. Observed seafood salad at 48 F, steak quesadilla mix at 49 F, sliced ham at 47 F, lettuce at 51 F, raw ground beef at 51 F, lobster at 55 F, and cold cooked chicken at 52 F in the Traulsen stand-up reach in cooler across from the griddle on near the cook line. Maintain all cold food at 41 F or less. Discard all cold food items that are above 41 F. , ,
- 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, Potentially Haza
- 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked rice and in house prepared salsa in the walk-in cooler that was not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared., ,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kit shall be provided that accurately measures the concentration in mg/L of chlorine sanitizing solution. A test kit shall be provided to measure high temperature sanitizing. Observed employees using a chlorine sanitizing solution to clean wares. Chlorine test strips were not observed. Observed a high heat sanitizer ware washer and no test kits were provided. Provide chlorine and high heat sanitizer test strips and make them easily accessible to all employees. , , ,
- 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)
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Clean equipment and utensils shall be stored inverted. Observed clean forks, knifes, and spoons in the silverware rack at near the ware washing machine, with the food contact surfaces stored facing upwards where the food contact surfaces could be potentially contaminated. Store forks, knifes, and spoons inverted with the handles facing up and the food contact surfaces facing down to prevent potential contamination.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed filters in the hood above the stove in at the garlic bread prep station with an accumulation of soiled food and grease debris. Observed filters in the hood above the main cook line with an accumulation of soiled food and grease debris. Establish regular cleaning practices and cleaning routines.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/17/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- The cold table is working properly and time is also being recorded -in and out. All phf's are between 39-43F. Violation 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
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
10/23/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cold buffet bar is not holding potentially hazardous items under 41F today. Rice was 50F, cut lettuce/salad was 54F, beef items were 50F. Repair adjust so that all phf's are held under 41F, or use time as a measure of public health for the buffet. It you decide to go this route, you must write up a procedure defining which items are going to be time marked and when they will be set out and discarded. Correct immediately, revisit 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The walk in freezer has severe ice build-up along the front of the cooler. The door seal is not keeping the warm air from the kitchen out and there is ice/snow on the racks of food when you first enter the freezer. Repair immediately. Recheck in 10 days.
- 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.
|
09/10/2014 | Routine |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- Cookline Hand wash sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Unclog the grill line hand wash sink located in the front area of the kitchen. Keep this sink free-flowing so that waste liquids from hand washing are immediately drained and do not pool. Simply un-clog & maintain free-flowing. , The Kitchen Manager immediately corrected this violation when pointed out, by unclogging the overflowing sink. Keep up with this important Food Safety & Hygiene practice.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system salad bar
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Reposition the baffle filters located overhead within the ventilation hood canopy in the Salad Bar Area. These filters appear to have fallen out of position resulting in large gaps. Simply reposition these filters tightly together vertically to allow for the proper capture and collection of smokes and greases by the system.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
11/14/2013 | Routine |
- Critical: Good Repair and Calibration
- Comment:
- THERMOMETER HAS BEEN CALIBRATED, ALSO DIGITAL THERMOMETER WAS BOUGHT. CORRECTED
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- FOOD ESTABLISHMENT PRESENTED A FOOD LOG PROCEDURE. FOOD ESTABLISHMENT IS USING TIME AS A PUBLIC HEALTH CONTROL UNTIL NEWLY PURCHASED COLD HOLDING STORAGE DISHES ARRIVE. FOOD WAS NOT AVAILABLE FOR TEMPERATURE READ, RESTAURANT WAS CLOSED. CHEF INFORMED THAT FOOD IS DISCARDED AFTER FOUR HOURS.
- 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)
|
05/07/2013 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- SOAP PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
- 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, Potentially Haza
- Comment:
- ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE.
- 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
- Cleaning Ventilation Systems,
- Comment:
- VENTILATION HOOD FILTERS CLEANED.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- COOLER PLACED OUT OF SERVICE.
- 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.
|
11/29/2012 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- bar handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) NACHO MEAT & CHEESE, DELI TURKEY AND HAM, EGG WHITES, TORTILLA SOUP, CHICKEN BASE, BLEU CHEESE, FETA CHEESE, ETC AT 46-47F INSIDE THE WALK-IN COOLER 2) SLICED TOMATOES ON ICE AT COOKLINE AT 58F - TOMATOES DOUBLE PANNED AND NOT TOUCHING THE ICE,
- 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, Potentially Haza
- Items:
- Commercially processed 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:
- LOAVES OF DELI MEATS INSIDE THE WALK-IN COOLER WITHOUT A CONSUME BY DATE.,
- 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
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Cookline filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) BUTTER COOLER IN REAR HALLWAY AT 49-53F - ALL COOLERS MUST MAINTAIN 41F OR BELOW AT ALL TIMES 2) BROKEN FILTER AT GRILL IN SELF SERVE AREA,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
10/16/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY 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)
|
05/22/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- DELI MEAT 46F, CUT MELON 45F, SOUP 45F, RAW BEEF 46F, PASTA 45F, AMBIENT AIR TEMP 46F INSIDE WALK-IN COOLER.,
- 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, Disposition
- Comment:
- POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 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
|
04/30/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DELI MEAT AT 46F, FETA CHEESE AT 46F, COOKED PASTA AT 46F, TORTILLA SOUP AT 46F, HUMMUS AT 46F, CUT MELON AT 46F INSIDE THE WALK-IN COOLER - AMBIENT AIR TEMPERATURE 44F., ,
- 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, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- Coolers
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- VARIOUS POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE MARKED FOR 8 DAYS INSIDE VARIOUS COOLERS - TORTILLA SOUP 4/13 - 4/20.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- coffee station cabinet shelves
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CABINET SHELVES SOILED BENEATH THE HANDSINK AND COFFEE MACHINE NEAR BANQUET ROOM.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- filters Service Bar
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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04/16/2012 | Routine |
Restaurant representatives - add corrected or new information about Giulio & Sons, 600 Town Center Drive, Dearborn, MI 48126 »