- 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:
- Cooks were handling ready to eat foods with bare hands at time of inspection. Gloves were found by the dishmachine and then worn after this was addressed. Gloves must be worn when handling ready to eat foods, tongs or deli tissue paper may also be used to provide a barrier between hands and food. Corrected today.
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Cooks must wear hats or hairnets to cover hair. No hair restraints were worn today. Correct by next inspection, recheck in 6 months.
- 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
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- There are missing ceiling tiles over the dish area, replace by next inspection.
- 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:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Many food items were found today on the floor of the walk-in cooler and walk-in freezer. Large rolls of meat, tubs with meat, hash browns, frozen chili, etc. Keep all food items at least 6 inches off floor at all times. Correct immediately, recheck next inspection.
- 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
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- There is no light bulb or light shield in the walk in cooler. Replace bulb or repair light if necessary by next inspection. Recheck in 6 months, next routine.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light shield is missing over the cookline, replace by next inspection.
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Bagged meats were sitting on the counter thawing today, thaw in refrigeration, under cold running water or in microwave for immediate use. Meats placed in reach in cooler today. Corrected.
- 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
|
04/14/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- DICED TOMATOES WERE 41*F INSIDE COCA-COLA SLIDING DOOR COOLER. THERE WAS NO CUT LETTUCE IN WALK-IN COOLER BUT SAUERKRAUT INSIDE WALK-IN WAS 41*F. 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)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE SANITIZING TEST STRIPS ARE PROVIDED. CORRECTED.
- 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)
|
11/05/2014 | 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:
- OBSERVED DICED TOMATOES INSIDE COCA-COLA SLIDING DOOR COOLER IN FRONT OF THE STORE AT 44*F. CUT LETTUCE IN WALK-IN COOLER IS 47*F. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS (PHF) COLD HOLDING SHALL BE MAINTAINED AT 41 *F OR LESS. SLICED TOMATOES WERE DISCARDED AND LETTUCE WAS PLACED IN A SHALLOW METAL PAN TO COOL TO 41*F OR LESS. FOLLOW UP 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO CHLORINE SANITIZING STRIP FOR DISH WASH MACHINE AND NO QUAT TEST KIT FOR SANITIZER SOLUTION INSIDE SANITIZING BUCKETS. A TEST KIT IS NEEDED TO ENSURE THE CONCENTRATION OF SANITIZING SOLUTION IN MG/L. PROVIDE QUAT AND CHLORINE TEST KITS. OWNER SAID HE WILL USE BLEACH ONLY FOR SANITATION PURPOSES.(11/21/14) FOLLOW UP WITHIN 10 DAYS.,
- 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 Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- OBSERVED MOLD DEVELOPING IN THE CEILING INSERT OF THE ICE MACHINE. EQUIPMENT SHALL BE CLEANED TO AVOID SOIL ACCUMULATION. CLEAN ICE MACHINE. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED THE HOT WATER SHUT-OFF AT THE HAND WASHING SINK INSIDE THE EMPLOYEE BATHROOM. THE STAFF WAS OBSERVED WASHING HANDS AT HAND WASHING SINK ADJACENT TO THE BATHROOM. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR PLUMBING. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/22/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CAN OPENER BLADE AND MILK SHAKE MIXER OBSERVED SOILED WITH DRIED FOOD DEBRIS. CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANITIZING THE NOTED ITEMS.
- 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 components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- DOOR SEAL GASKETS ON THE 2-DOOR UPRIGHT REACH-IN FREEZER OBSERVED TO BE TORN AND ARE NOT SMOOTH AND EASILY CLEANABLE. 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.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- LEAK OBSERVED AT THE HOT WATER LINE TO THE HAND WASH SINK IN THE EMPLOYEE RESTROOM. REPAIR. KEEP PLUMBING IN GOOD REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/21/2014 | Routine |
- Intensity
- Items:
- Lighting intensity at 30 inches above the floor
- Locations:
- walk in freezer(s)
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Above the cookline
- Problems:
- Not provided In service area
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- Rear door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- 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
|
10/10/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics sanitizer
- Locations:
- Under Front Counter
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed spray bottles without labels naming the chemical it contains
- General violation description:
- 7-102.11 - label chemical name contained in bottle. Correction Made: Observed each spray bottle properly labeled sanitizer, window cleaner.
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles, Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- pop machine(s) Beverage machine pop caps and spigots
- Problems:
- Not cleaned At least every 24 hours, Not cleaned
- Corrections:
- Clean as specified above., Clean as required above.
- Comment:
- Observed mold residue on the underside of fountain heads being cleaned twice a week
- General violation description:
- 4-602.11 - clean and sanitize with increase frequency to prevent visible mold accumulation. CORRECTION MADE: Observed the employee instructed to clean and sanitize the pop nozzles and underside fountain head openings, to be performed daily.
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- door(s) women's restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- Observed both public restroom doors propped open during operating hours
- General violation description:
- 6-501.19 - keep restroom doors closed during food facility operations. CORRECTION MADE: Observed closed both public restroom doors previously propped open, now kept closed during operating hours.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop head stored in the squeeze chamber
- General violation description:
- 6-501.16 - drape or hang to increase air flow for effective drying and minimize bacterial growth. Correction Made: Observed mop head draped over the squeeze chamber to air dry.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed employee hand wash signs not posted at the public and employee restroom hand wash locations
- General violation description:
- 6-301.14 - post employee hand-wash signs. Correction Made: Observed employee hand-wash signs posted at the cited hand wash locations.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- below the Hand wash sink(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Observed stored under the front service counter hand wash sink next to or under the unshielded drain line
- General violation description:
- 4-903.12 - boxes of packaged straws, plastic utensils and packaged beverage cups. Shielded the drain line or relocated the storage of the single use articles to a dry clean location free from dust or splash.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- door(s) employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- Observed employee restroom without a self closing door mechanism
- General violation description:
- 6-202.14 - install self closing door mechanism.
|
11/01/2012 | Routine |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop head stored in the squeeze chamber
- General violation description:
- 6-501.16 - drape or hang to increase air flow for effective drying and minimize bacterial growth. Correction Made: Observed mop head draped over the squeeze chamber to air dry.
- Equip. Openings, Closures/Defl
- Items:
- Equipment cover(s)
- Locations:
- Wait station ice bin(s)
- Problems:
- Do not overlap the opening
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed the beverage station ice bin lid is missing
- General violation description:
- 4-204.12 - provide a durable, non-absorbent, protective cover for the stored ice.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Ice bin(s) beverage station
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Observed ice stored in an uncovered ice bin
- General violation description:
- 3-305.11 - provide protective ice cover to guard against air borne debris and possible coughs & sneezes.
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observe the stab type food thermometer reading 10*F too cold, calibrated to read 32*F in ice & water solution.
- 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.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- below the Hand wash sink(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Observed stored under the front service counter hand wash sink next to or under the unshielded drain line
- General violation description:
- 4-903.12 - boxes of packaged straws, plastic utensils and packaged beverage cups. Shielded the drain line or relocated the storage of the single use articles to a dry clean location free from dust or splash.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- door(s) employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
05/17/2012 | Routine Inspection |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop head stored in the squeeze chamber
- General violation description:
- 6-501.16 - drape or hang to air dry. Correction Made: Observed mop head draped over the squeeze chamber to increase air flow for effective drying.
- Equip. Openings, Closures/Defl
- Items:
- Equipment cover(s)
- Locations:
- Wait station ice bin(s)
- Problems:
- Do not overlap the opening
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed the beverage station ice bin lid is missing
- General violation description:
- 4-204.12 - provide a durable, non-absorbent, protective cover for the stored ice.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Ice bin(s) beverage station
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Observed ice stored in an uncovered ice bin
- General violation description:
- 3-305.11 - provide protective ice cover to guard against air borne debris and possible coughs & sneezes.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- door(s) employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
11/08/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS, AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED FOR EMPLOYEE INSTRUCTION AND TRAINING., CORRECTION MADE FOLLOWING INSTRUCTION
- Critical: Responsibility of Person in Ch
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS, AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED FOR EMPLOYEE INSTRUCTION AND TRAINING., CORRECTION MADE FOLLOWING INSTRUCTION
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Locations:
- Grill line food prep area
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- CORRECTION MADE: Observed a written procedure for time being used as a public health control to limit organisms of public health interest. Time is marked for cooked sausage, cooked bacon for immediate service awaiting order and raw eggs to be cooked for immediate service, otherwise discarded 4 hours after being removed from temperature control., Observed no time marks nor written procedure while using time as a public health control to limit organisms of public health interest for cooked sausage @ 67*F, cooked bacon @ 50*F and raw eggs @ 50*F. Provide written procedure and time marking for potentially hazardous food to discarded 4 hours after being removed from temperature control.
- 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:
- CORRECTION MADE: Observed a written procedure for time being used as a public health control to limit organisms of public health interest. Time is marked for cooked sausage, cooked bacon for immediate service awaiting order and raw eggs to be cooked for immediate service, otherwise discarded 4 hours after being removed from temperature control., Observed no time marks nor written procedure while using time as a public health control to limit organisms of public health interest for cooked sausage @ 67*F, cooked bacon @ 50*F and raw eggs @ 50*F. Provide written procedure and time marking for potentially hazardous food to discarded 4 hours after being removed from temperature control.
- 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:
- Employee(s) food prep area
- 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:
- Observed through food employee interview and demonstration
- General violation description:
- 2-301.14 - glove exchanging soiled for new occurs after placing raw hamburger patty on the grill and before handling ready to eat toppings when completing the sandwich. No hand washing mentioned nor observed. After removing soiled gloves hygienic hand washing is to be performed before putting on new., Correction Made: Observed through oral interview and in practice
- Critical: When to Wash
- Comment:
- Observed through food employee interview and demonstration
- General violation description:
- 2-301.14 - glove exchanging soiled for new occurs after placing raw hamburger patty on the grill and before handling ready to eat toppings when completing the sandwich. No hand washing mentioned nor observed. After removing soiled gloves hygienic hand washing is to be performed before putting on new., Correction Made: Observed through oral interview and in practice
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- dish machine(s) chemical storage
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Correction Made: Observed mop head draped over the squeeze chamber to increase air flow for effective drying.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Drying mops
- Comment:
- Correction Made: Observed mop head draped over the squeeze chamber to increase air flow for effective drying.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Ice bin(s) beverage station
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- 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
- Locations:
- Employee(s) food prep area
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- 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
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05/20/2011 | Routine Inspection |
- Critical: Reheating for Hot Holding
- Comment:
- CORRECTED BY HEATING FOOD ITEMS TO 165F PRIOR TO PLACING THEM INTO THE STEAM TABLE TO HOLD. ALL FOOD ITEMS ON THE STEAM TABLE OBSERVED HELD ABOVE 135F TODAY. THE PERSON IN CHARGE STATES THAT ALL ITEMS ARE HEATED ON THE RANGE BEFORE PLACING IN THE STEAM TABLE.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
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11/18/2010 | Follow-up |
- Critical: Reheating for Hot Holding
- Items:
- Food item(s) reheated
- Problems:
- Longer than two hours to reach 165 degrees f In steam table
- Corrections:
- Reheat food items quickly.
- Comment:
- OBSERVED CHILI AT 115F, SPAGHETTI SAUCE WITH MEAT AT 62F, GREEN BEANS AT 125F, CHICKEN GRAVY AT 120F IN THE STEAM TABLE. THE PERSON IN CHARGE STATES THAT ALL ITEMS WERE PLACED INTO THE STEAM TABLE WITHIN THE LAST HOUR. FOOD ITEMS ARE PLACED INTO THE STEAM TABLE BEFORE BEING HEATED TO 165F. FOOD THAT IS HELD HOT MUST BE REHEATED TO 165F FOR AT LEAST 15 SECONDS, WITHIN 2 HOURS BEFORE BEING HELD AT 135F OR ABOVE. THE STEAM TABLE IS NOT DESIGNED TO HEAT COLD FOOD TO 165F WITHIN 2 HOURS. HEAT ALL NOTED FOOD ITEMS ON THE RANGE OR DOUBLE BOILER TO 165F FOR AT LEAST 15 SECONDS BEFORE PLACING IN THE STEAM TABLE TO HOLD AT 135F OR HOTTER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- ICE CREAM SCOOP STORED IN STANDING WATER WITH THE DIPPER WELL TURNED OFF. FOOD DEBRIS HAS SETTLED TO THE BOTTOM OF THE DIPPER WELL. WHEN THE ICE CREAM SCOOP IS IN THE DIPPER WELL, THE WATER FLOW MUST BE TURNED ON TO FLUSH AWAY FOOD PARTICLES. TURN ON DIPPER WELL. KEEP ON WHEN SCOOP IS IN DIPPER WELL.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE SHIELDS FOR THE LIGHTS IN THE VENTILATION HOOD ABOVE THE RANGE AND IN THE DRY-STORAGE ROOM TO PREVENT POSSIBLE CONTAMINATION OF FOOD FROM BROKEN GLASS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- 1. OBSERVED KITCHEN HAND WASH SINK USED TO RUN WATER OVER COOKED PASTA 2. OBSERVED FRONT HAND WASH SINK USED TO FILL WATER PITCHERS FOR CONSUMPTION TO PREVENT CONTAMINATION OF FOOD AND OF EMPLOYEES' HANDS WHILE WASHING, HAND WASH SINKS MUST BE WASHED FOR HAND WASHING ONLY AND NO OTHER PURPOSES. DISCONTINUE USE OF HAND WASH SINKS FOR CULINARY PURPOSES.
- 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)
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11/08/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY LABELING ALL REQUIRED FOODS WITH THE APPROPRIATE DISCARD DATES. RISK CONTROL PLAN SUBMITTED.
- 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
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05/17/2010 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- 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 FOODS REQUIRING DATE MARKINGS OBSERVED WITH NO DATE MARKINGS
- General violation description:
- 3-501.17 - SUCH AS: -COOKED RICE -HAM -TURKEY -PORTIONED SPINACH PIE -PORTIONED LASAGNA -COOKED NOODLES -CHEESE CAKE POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD UNDER REFRIGERATION FOR 24 HOURS OR MORE MUST BE DATE LABELED AND MUST BE CONSUMER OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE LABEL FOODS AS REQUIRED. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.
- Critical: Ready-to-Eat Food, Date Markin
- 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 FOODS REQUIRING DATE MARKINGS OBSERVED WITH NO DATE MARKINGS
- General violation description:
- 3-501.17 - SUCH AS: -COOKED RICE -HAM -TURKEY -PORTIONED SPINACH PIE -PORTIONED LASAGNA -COOKED NOODLES -CHEESE CAKE POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD UNDER REFRIGERATION FOR 24 HOURS OR MORE MUST BE DATE LABELED AND MUST BE CONSUMER OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE LABEL FOODS AS REQUIRED. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. THE DOOR GASKETS OF THE TRUE 2-DOOR FREEZER OBSERVED TO BE CRACKED/SPLIT. 2. OBSERVED AN ACCUMULATION OF ICE BUILT UP ON THE CONDENSER OF THE BEVERAGE-AIR PREP COOLER. EQUIPMENT COMPONENTS MUST BE KEPT IN GOOD REPAIR. REPAIR NOTED ITEMS.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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05/05/2010 | Routine Inspection |
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