Gracie See Pastaria, 26734 Michigan, Inkster, MI 48141 - inspection findings and violations

Business Info

Restaurant name: GRACIE SEE PASTARIA
Address: 26734 Michigan, Inkster, MI 48141
Permit #: 050820
Non-smoking facility: No
Last inspection: 06/08/2015

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Inspection findings	Inspection date	Type
Critical: Backflow Prevention Device, Wh Comment: A PIPE-APPLIED ATMOSPHERIC VACUUM BREAKER HAS BEEN INSTALLED AS NEEDED, IN AN ACCESSIBLE LOCATION. VIOLATION IS CORRECTED. General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Consumption of Animal Foods th Comment: THE MENUS HAVE BEEN MARKED WITH ASTERISKS AS NEEDED. VIOLATION IS CORRECTED. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Potentially Hazardous Food (Ti Comment: THE COOLER HAS FETA CHEESE AT 41 F ON ONE OF THE TOP BINS. SALAMI IN A PLASTIC BAG IN ONE OF THE OTHER TOP BINS WAS 46 F. INSTRUCTED STAFF TO KEEP POTENTIALLY HAZARDOUS FOOD (PHF) IN DIRECT CONTACT WITH A METAL BIN TO KEEP IT COLD ENOUGH. ITEM IS RESOLVED. 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: ITEMS IN REACH-IN COOLER DATE MARKED AS NEEDED. VIOLATION IS CORRECTED. General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Good Repair and Proper Adjustm Comment: THE FREEZER HAS A NEW LID. GASKETS IN GOOD CONDITION. VIOLATION IS 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. Maintaining Refuse Areas and E Comment: DUMPSTER AREA SOMEWHAT CLEANER. VIOLATION CONSIDERED CORRECTED. General violation description: 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean. Outer Openings, Protected Comment: THE DOOR IS NOW SEALED ADEQUATELY. VIOLATION IS CORRECTED. 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	06/08/2015	Follow-up
Critical: Backflow Prevention Device, Wh Items: Backflow prevention Locations: By the 3-compartment sink Problems: Not provided Corrections: Provide. Comment: THE WATERLINE TO THE GARBAGE DISPOSAL BASIN IS NOT EQUIPPED WITH ANY TYPE OF BACKFLOW PREVENTER. INSTALL EITHER AN APPROVED ATMOSPHERIC VACUUM BREAKER (AVB) OR AN APPROVED REDUCED PRESSURE ZONE BACKFLOW PREVENTER (RPZ) AS SOON AS POSSIBLE. AN AVB WOULD NEED TO BE INSTALLED AFTER THE LAST SHUT-OFF VALVE AND AT LEAST 6 INCHES ABOVE THE SINK FIXTURE RIM AND ALL THE PIPING DOWNSTREAM OF (AFTER) THE VACUUM BREAKER. THE AVB WOULD ALSO NEED TO BE INSTALLED WHERE IT IS ACCESSIBLE FOR INSPECTION/REPAIR. AN RPZ IS MORE EXPENSIVE BUT EASIER TO INSTALL FOR THIS APPLICATION. IT MUST BE HORIZONTAL AND ACCESSIBLE FOR FUTURE REPAIR AND INSPECTION. CORRECT THIS ITEM AS SOON AS POSSIBLE. IT WILL BE CHECKED DURING THE REVISIT THAT WILL OCCUR IN TEN DAYS OR MORE. IF THERE ARE ANY QUESTIONS ON HOW TO REMEDY THIS ITEM, CONTACT ME AT 734-727-7463., General violation description: 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13 Critical: Consumption of Animal Foods th Items: Menu advisories Comment: THE REMINDER STATEMENT IS LOCATED ON THE PULL-OUT SHEET OF THE MENU, BUT THE SPECIFIC MENU ITEMS TO WHICH IT APPLIES NEED TO BE ASTERISKED. THE BOOK-STYLE PORTION MENU ALSO NEEDS TO BE EQUIPPED WITH ASTERISKS AND/OR THE REMINDER STATEMENT AS DETAILED ABOVE. MODIFY MENUS IN TEN DAYS OR LESS. STICKERS AND MAGIC MARKERS CAN BE USED ON THE PRESENT MENUS. MENUS WILL BE CHECKED DURING THE REVISIT THAT WILL OCCUR IN TEN DAYS OR MORE., General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Potentially Hazardous Food (Ti Items: Cold food item(s), Cold food item(s) Locations: in the reach-in cooler(s) Problems: Stored above 41 degrees f, Stored above 41 degrees f Corrections: Store below 41 degrees F., Store below 41 degrees F. Comment: IN THE SOUTHEAST CORNER OF THE SERVING AREA NEAR THE PIE COOLER/SHOWCASE, THE REACH-IN (SALAD) COOLER AND ITS TOP HOLDING BINS ARE NOT KEEPING CONTENTS COLDER THAN 41 F. CUT SALAMI FOR SALADS WAS 55 F. ITEMS IN COOLER UNDERNEATH WERE ABOVE 45 F. SERVICE COOLER IMMEDIATELY AND DISCARD ALL POTENTIALLY HAZARDOUS FOODS (PHF) AFTER THEY HAVE BEEN STORED IN THIS COOLER FOR 6 HOURS OR MORE. THIS WOULD INCLUDE IN-HOUSE PREPARED SALAD DRESSINGS AND MEATS AND CHEESES. TO FACILITATE TEMPERATURE CONTROL OF ITEMS IN TOP BINS, USE METAL CONTAINERS AND NOT PLASTIC. ALSO, DO NOT ALLOW MEATS OR CHEESES TO BE STORED IN PLASTIC BAGS. THIS COOLER WILL BE CHECKED DURING THE REVISIT THAT WILL OCCUR IN TEN DAYS OR MORE., 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: WRAPPED LUNCH MEATS NEED TO BE MARKED WITH STICKERS OR MARKERS WITH THE DATE BY WHICH THEY MUST BE DISCARDED. THE CHART USED BY THE WALK-IN COOLER DOOR IS ACCEPTABLE, BUT DIRECTLY MARKING THE FOOD ITEMS IN THE OTHER REACH-IN COOLERS IS NECESSARY IF A CHART IS NOT USED THERE. MARK ALL PHF ITEMS AS NEEDED IN ALL THE COOLERS IN TEN DAYS OR LESS. THIS WILL BE CHECKED DURING THE REVISIT THAT WILL OCCUR IN TEN DAYS OR MORE., General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: Separation Items: Poisonous/toxic material(s) Locations: By the Back Door Problems: Not separated from Corrections: Relocate. Comment: A CAN OF RUSTOLEUM PAINT WAS STORED ON A STORAGE RACK FOR FOOD PRODUCTS NEAR THE BACK DOOR. PAINT WAS RELOCATED TO BE AWAY FROM FOOD AT TIME OF VISIT. ITEM CORRECTED AT TIME OF INSPECTION. General violation description: 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning Good Repair and Proper Adjustm Items: Equipment components, Equipment Locations: on the reach-in freezer(s) Problems: Broken, In poor repair Open seams Corrections: Repair/replace., Repair/replace. Comment: THE REACH-IN FREEZER IN THE DRY GOODS STORAGE ROOM STILL HAS DAMAGED GASKETS ON THE LID. REPLACE GASKETS., 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. Maintaining Refuse Areas and E Items: Refuse storage area(s)/enclosures Locations: By the dumpster Problems: With accumulation of debris Corrections: Keep clean. Comment: THE DUMPSTER AREA HAS DEBRIS ON THE GROUND AROUND IT. CLEAN OUT THE AREA., General violation description: 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean. Outer Openings, Protected Items: Outer opening(s) Locations: By the Back Door Problems: Not sealed to prevent pest entry Corrections: Seal to prevent pest entry. Comment: THE SOLID BACK DOOR IS RUSTED THROUGH IN SOME SPOTS AND NEEDS TO BE REPLACED OR THE HOLE(S) SEALED WITH DURABLE WATERPROOF MATERIAL. IF THE OTHER BACK DOOR IN THE MAIN KITCHEN AREA IS PROPPED OPEN FOR VENTILATION, A SCREEN DOOR WITH A SELF-CLOSER NEEDS TO BE INSTALLED., General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings	05/20/2015	Routine
Critical: Sanitizing Solutions, Testing Comment: CORRECTED: RECEIVED COPY OF RECEIPT FOR CHLORINE TEST KIT VIA FAX. RECEIPT STATES "CHLORINE SANITIZER" AS THE ITEM DESCRIPTION. A CALL TO THE DISTRIBUTOR CONFIRMED THAT THE ITEM PURCHASED WAS A CHLORINE SANITIZER TEST KIT. VIOLATION CONSIDERED 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) Critical: Sanitizing Solutions, Testing Comment: CORRECTED: RECEIVED COPY OF RECEIPT FOR CHLORINE TEST KIT VIA FAX. RECEIPT STATES "CHLORINE SANITIZER" AS THE ITEM DESCRIPTION. A CALL TO THE DISTRIBUTOR CONFIRMED THAT THE ITEM PURCHASED WAS A CHLORINE SANITIZER TEST KIT. VIOLATION CONSIDERED 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)	11/13/2014	Follow-up
Critical: Sanitizing Solutions, Testing Items: Sanitizer test kit chlorine Problems: Not provided Corrections: Provide. Comment: NO TEST KIT FOR CHLORINE SANITIZER IS AVAILABLE IN FACILITY. PROVIDE TEST STRIPS TO ENSURE PROPER CONCENTRATION OF SANITIZER. FAX OR E-MAIL A RECEIPT FOR OR A PICTURE OF CHLORINE TEST KIT TO CONTACT INFORMATION PROVIDED AT INSPECTION., 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) Critical: Sanitizing Solutions, Testing Items: Sanitizer test kit chlorine Problems: Not provided Corrections: Provide. Comment: NO TEST KIT FOR CHLORINE SANITIZER IS AVAILABLE IN FACILITY. PROVIDE TEST STRIPS TO ENSURE PROPER CONCENTRATION OF SANITIZER. FAX OR E-MAIL A RECEIPT FOR OR A PICTURE OF CHLORINE TEST KIT TO CONTACT INFORMATION PROVIDED AT INSPECTION., 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) Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Open seams Corrections: Repair/replace. Comment: OBSERVED CHEST FREEZER IN DRY GOODS STORAGE ROOM TO HAVE GASKETS THAT ARE FALLING OFF, AND INSULATION MATERIAL COMING THROUGH INNER SURFACE OF FREEZER LID. 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. Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Open seams Corrections: Repair/replace. Comment: OBSERVED CHEST FREEZER IN DRY GOODS STORAGE ROOM TO HAVE GASKETS THAT ARE FALLING OFF, AND INSULATION MATERIAL COMING THROUGH INNER SURFACE OF FREEZER LID. 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. Handwashing Signage Items: Handwashing signage Problems: Not provided At hand sink Corrections: provide Comment: SIGNS REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS ARE NOT PRESENT IN BATHROOMS. PROVIDE SIGNS TO ENSURE PROPER HAND WASHING BY EMPLOYEES. General violation description: 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. Handwashing Signage Items: Handwashing signage Problems: Not provided At hand sink Corrections: provide Comment: SIGNS REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS ARE NOT PRESENT IN BATHROOMS. PROVIDE SIGNS TO ENSURE PROPER HAND WASHING BY EMPLOYEES. General violation description: 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: OBSERVED VARIETY OF UTENSILS BEING STORED IN PLASTIC CONTAINER CONTAINING STANDING WATER. STORE UTENSILS ON A CLEAN, DRY SURFACE, OR AS STATED ABOVE TO DISCOURAGE BACTERIAL CONTAMINATION OF UTENSILS. 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 In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: OBSERVED VARIETY OF UTENSILS BEING STORED IN PLASTIC CONTAINER CONTAINING STANDING WATER. STORE UTENSILS ON A CLEAN, DRY SURFACE, OR AS STATED ABOVE TO DISCOURAGE BACTERIAL CONTAMINATION OF UTENSILS. 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 Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Locations: kitchen counter(s) Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: OBSERVED WET WIPING CLOTHS STORED ON COUNTER IN KITCHEN. KEEP WIPING CLOTHS SUBMERGED IN SANITIZING SOLUTION TO PREVENT BACTERIAL CONTAMINATION OF CLOTHS. General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Locations: kitchen counter(s) Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: OBSERVED WET WIPING CLOTHS STORED ON COUNTER IN KITCHEN. KEEP WIPING CLOTHS SUBMERGED IN SANITIZING SOLUTION TO PREVENT BACTERIAL CONTAMINATION OF CLOTHS. General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry	11/12/2014	Routine
Critical: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Locations: Front Service Counter Hand wash sink Problems: Not provided At hand sink Corrections: provide Comment: Keep a working supply of paper hand towels at the hand wash sink located adjacent to the Front Service Counter to encourage frequent and PROPER staff hand wash activities. , The Owner replaced the missing paper hand towels at the time of todays Routine Inspection. Simply keep up with this important Food Safety & Hygiene practice to comply. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Critical: Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Locations: Front Service Counter Hand wash sink Problems: Not provided At hand sink Corrections: provide Comment: Keep a working supply of paper hand towels at the hand wash sink located adjacent to the Front Service Counter to encourage frequent and PROPER staff hand wash activities. , The Owner replaced the missing paper hand towels at the time of todays Routine Inspection. Simply keep up with this important Food Safety & Hygiene practice to comply. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Eating, Drinking, or Using Tob Items: Beverage container Locations: Front Service Counter Procedural Problems: Not covered Corrections: Keep covered. Comment: Begin practice of properly covering any / all beverages being consumed within any kitchen area. By keeping a cover on drink containers, you will minimize the chance of accidental spillage and any resulting contaminations. Simply keep lids on beverage containers within kitchen OR consume drinks within the dining room only. General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Eating, Drinking, or Using Tob Items: Beverage container Locations: Front Service Counter Procedural Problems: Not covered Corrections: Keep covered. Comment: Begin practice of properly covering any / all beverages being consumed within any kitchen area. By keeping a cover on drink containers, you will minimize the chance of accidental spillage and any resulting contaminations. Simply keep lids on beverage containers within kitchen OR consume drinks within the dining room only. General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Heating, Ventilating, Air Cond Items: HVAC system Locations: ventilation system Vent hood(s) and Filters Problems: Not constructed, designed, installed according to law Corrections: Remove and replace to be in compliance with law. Comment: Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed. 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. Heating, Ventilating, Air Cond Items: HVAC system Locations: ventilation system Vent hood(s) and Filters Problems: Not constructed, designed, installed according to law Corrections: Remove and replace to be in compliance with law. Comment: Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed. 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. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Locations: reach-in freezer(s) interior Problems: With accumulation of debris Corrections: Keep clean. Comment: Clean and keep cleaner the interior surfaces of the reach in freezer located within the kitchen. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Locations: reach-in freezer(s) interior Problems: With accumulation of debris Corrections: Keep clean. Comment: Clean and keep cleaner the interior surfaces of the reach in freezer located within the kitchen. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Outer Openings, Protected Items: Outer opening(s) door(s) Locations: Rear Outer Opening(s) Problems: Not sealed to prevent pest entry Corrections: Seal to prevent pest entry. Comment: Begin practice of keeping all outer openings (doors) closed when the doors are not actively being used for deliveries etc. Keeping these outer openings properly shut will minimize the chance of insect entry into the establishment as well as rodents or other vermin. Simply keep all doors shut when not in use. 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 Outer Openings, Protected Items: Outer opening(s) door(s) Locations: Rear Outer Opening(s) Problems: Not sealed to prevent pest entry Corrections: Seal to prevent pest entry. Comment: Begin practice of keeping all outer openings (doors) closed when the doors are not actively being used for deliveries etc. Keeping these outer openings properly shut will minimize the chance of insect entry into the establishment as well as rodents or other vermin. Simply keep all doors shut when not in use. 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 Warewashing Sinks, Use Limitat Locations: Dish washing Area 3 compartment sink & drainboards Problems: Not cleaned Through out the day as necessary Corrections: Clean as specified above. Comment: Clean and keep much cleaner the three compartment sink basins. This entire sink must be kept clean throughout the day as necessary to maintain clean in appearance. The "sanitize" basin MUST be cleaned and properly sanitized prior to any future food prep activities or dish washing procedures. General violation description: 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD. Warewashing Sinks, Use Limitat Locations: Dish washing Area 3 compartment sink & drainboards Problems: Not cleaned Through out the day as necessary Corrections: Clean as specified above. Comment: Clean and keep much cleaner the three compartment sink basins. This entire sink must be kept clean throughout the day as necessary to maintain clean in appearance. The "sanitize" basin MUST be cleaned and properly sanitized prior to any future food prep activities or dish washing procedures. General violation description: 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD. Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Locations: kitchen counter(s) Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors. General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Locations: kitchen counter(s) Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors. General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry	05/01/2014	Routine
Food Storage Items: Food item(s) in storage Locations: walk-in cooler(s) floor Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: Begin practice of properly storing all boxes of various food products (including produce) a minimum 6" off the floor of the walk in cooler. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture General violation description: 3-305.11 - Good Repair and Proper Adjustm Items: Equipment components Locations: kitchen reach-in freezer(s) Problems: In poor repair Chipped Corrections: Repair/replace. Comment: Repair, or replace the missing handle to the kitchen reach in freezer. All equipment must be properly maintained in good working order, including but not limited to properly working handles. 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. In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Locations: kitchen food prep area Problems: Improperly stored In standing water Dipper well turned off Corrections: Store as stated above. Comment: Discontinue practice of storing various utensils in standing water. All in-use utensils must be either be A) kept on a clean and sanitized surfaces between uses, or B) kept in the various products being dispensed. Alternately, utensils can be stored in HOT water that is maintained at 135 degrees Fahrenheit or greater. 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 Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Locations: kitchen counter(s) Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors. General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry	11/01/2013	Routine
Critical: Discarding or Reconditioning U Comment: ALL CONTAMINATED/DANGEROUS FOODS ARE DISCARDED. ITEM CORRECTED. General violation description: 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. Critical: Food-Contact Surfaces Comment: THE CUTTING BOARDS HAVE BEEN REPAIRED, PLANED. ITEM CORRECTED. General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Critical: Potentially Hazardous Food (Ti Comment: BAR COOLER AT 38 F, COOKLINE COOLER AT 40 F BACK DOOR AREA COOLER AT 41F. ALL COOLER TEMPERATURES ARE NOW RUNNING CO\CORRECTLY. ITEM 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: Ready-to-Eat, Potentially Haza Comment: A BOARD IS NOW USED FOR DATE MARKING ALL FOODS. ITEMS ARE NOW MARKED, CORRECTED. General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: System Maintained in Good Repa Comment: STOPPERS NOW CORRECTED AND ORDERED WITH SUPPLIER. ITEM CORRECTED. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	10/31/2012	Follow-up
Critical: Discarding or Reconditioning U Items: Contaminated food(s) Problems: Not discarded Corrections: Discard. Comment: A LARGELY DENTED (ON LIP OF CAN) OF KETCHUP FOUND IN DRY STORAGE AREA. ALL FOOD SHALL BE IN SOUND CONDITION. DISCARD CAN IMMEDIATELY. POTATO CHIPS FOUND FOR SALE AFTER EXPIRATION DATE. ALL FOODS SHALL BE IN SAFE CONDITION AT ALL TIMES. DISCARD EXPIRED POTATO CHIPS AT BAR AREA., General violation description: 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded. Critical: Food-Contact Surfaces Items: Food-contact surface(s) Locations: Cookline Problems: In poor repair Corrections: Repair/replace. Comment: THE COOK LINE CUTTING BOARDS (RED AND TAN COLORED) ARE IN POOR CONDITION. ALL FOOD CONTACT SURFACES SHALL BE IN SOUND CONDITION. REPLACE CUTTING BOARDS IMMEDIATELY. ITEM TO BE REVISITED WITHIN TEN DAYS. , General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: THE BAR REACH IN COOLER OLIVES ARE AT 51 F, THE COOK LINE COOLER MUSHROOMS ARE AT 62 F, THE BACK DOOR AREA KITCHEN REACH IN COOLER TOPPERS HOLDING HAM AT 62 F. ALL REQUIRED FOODS SHALL BE IN PROPER WORKING ORDER. COOL FOODS PROPERLY AND MOVE ALL FOODS TO PROPERLY OPERATING WALK IN COOLER IMMEDIATELY. REPAIR COOLERS AND HAVE THEM ALL AT 41 F OR LOWER AT ALL TIMES. ITEM TO BE REVISITED WITHIN TEN DAYS FOR COMPLIANCE., 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: LASAGNA, OPEN AND CUT HAM AND TURKEY AND TOMATOES NOT DATE MARKED. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED AT ALL TIMES. DATE MARK ITEMS IMMEDIATELY. ITEM TO BE REVISITED WITHIN TEN DAYS., 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: System Maintained in Good Repa Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: WEIGHTED PLASTIC BAGS ARE USED TO PLUG DRAINS IN 3 COMPARTMENT SINK. ALL EQUIPMENT SHALL BE PROPERLY MAINTAINED AND USED PROPERLY. ACQUIRE PROPER DRAIN PLUGS FOR SINK IMMEDIATELY. REVISIT WITHIN TEN DAYS., General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Cleaning, Frequency and Restri Items: Physical facilities/structures Locations: 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 Light Bulbs, Protective Shield Items: Light shielding Locations: dish washing area Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. General violation description: 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD	10/23/2012	Routine
Cutting surfaces Locations: in the Kitchen Area Comment: OBSERVED THE GREEN CUTTING BOARD SEVERELY SCORED WITH MOLD/ BLACK RESIDUE IN EACH SCORING. THOROUGHLY CLEAN & SANITIZER THE GREEN CUTTING BOARD TO BE MOLD/ BLACK RESIDUE FREE General violation description: 4-501.12 - OTHERWISE REPLACEMENT. Drying mops Items: Wet mop(s) storage Locations: back kitchen area utility room Problems: Improperly dried Corrections: Allow to air dry in an approved location. Comment: Observed wet mop heads stored on the floor and in the mop bucket General violation description: 6-501.16 - hang or drape to increase air flow and quicken drying time. Correction Made: Observed mop head hung and or draped for effective air drying. Duties of Person in Charge Items: Person-in-charge Locations: Employee(s) food prep area Problems: Not ensuring compliance Corrections: Person-in-charge must ensure compliance with items listed above. Comment: i.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145F for WHOLE MUSCLE MEAT General violation description: 2-103.11 - BEEF, PORK, FISH 155F for Ground muscle meat: BEEF, PORK, 165F for POULTRY sustained for at least 15 seconds and REHEAT FOOD(S) to 165F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135F to 70F within 2 hours 70F to 41F within 4 hours Date Mark cooled foods 41F & less, discarding after 6 days. Time Mark foods removed from temperature control 41F-135F, Discarding after 4 hours, after 6 hours if not above 70F. Using a stab type food thermometer, tested to read 32F in ice & water bath. i.) CORRECTION MADE: Observed the employee(s) present Food storage Items: Food item(s) in storage Locations: back kitchen area storage shelves Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: Observed a partial case of dried oats stored on the floor under the dry storage shelf General violation description: 3-305.11 - raise off the floor by at least 6 inches for safe food storage. Good Repair and Proper Adjustm Items: Equipment components seals Locations: 2-door freezer unit(s) Walk-in cooler Problems: In poor repair Corrections: Repair/replace. Comment: i.) Observed excessive frost build-up inside the freezer units or condensation puddling up on the floor under freezer unit associated with: - loose fitting door seals - condensation pan failing to capture and discard fluid as designed. Adjust the lid to the freezer chest and doors to the up-right freezer unit to seal tight otherwise replace the gaskets. ii.) Observed the walk-in cooler @ 72F General violation description: 4-501.11 - the refrigeration is no longer working. The operator has called for cooling/refrigeration repair. The operator will discard all time abused potentially hazardous foods exceeding 4 hours in the temperature danger zone. ( half/half cream, fetta cheese, cooked bacon, eggs, cooked vegetables, meat/fish. Repair or replace the cooling units to maintain internal product storage temperature @ 41*F and below.	03/19/2012	Routine Inspection
Critical: Backflow Prevention, Air Gap Comment: DESPITE A REPLACED RETRACTOR SPRING, HAND-HELD SPRAY NOZZLE HANGS AT APPROXIMATELY SAME HEIGHT AS BEFORE. HOWEVER, THE FLOOD LEVEL OF THIS SINK IS DETERMINED TO BE THE EDGE OF THE GARBAGE DISPOSAL BASIN DUE TO NON-WATER-TIGHT SEAM AT SOUTHEAST CORNER OF THE FIXTURE. SPRAY NOZZLE HANGS ADEQUATELY HIGH FOR PROPER AIR GAP AT THIS TIME. CRITICAL VIOLATION CORRECTED. General violation description: 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).	10/31/2011	Follow-up
Critical: Backflow Prevention, Air Gap Comment: THREE COMPARTMENT SINK RETRACTOR SPRAYER SPRING STILL DOES NOT KEEP NOZZLE SEVERAL INCHES ABOVE SINK/DRAINBOARD RIM, BUT A HOOK ON THE WALL IS USED TO KEEP THE SPRAY NOZZLE AT A SAFE HEIGHT DURING PERIODS OF NON-USE. A RETRACTOR SPRING REPLACEMENT WILL BE ORDERED TODAY. General violation description: 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Critical: Hot and cold holding Comment: COLD-HOLDING COUNTER-TOP BINS ARE NOW KEEPING FOOD PRODUCT COLD ENOUGH. KITCHEN COOKLINE PEPPERONI AT 40 F AND HAM AT 42 F. BAR AREA UNIT HAD SLICED TOMATOES AT 42 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: Ready-to-Eat Food, Date Markin Comment: A DATE MARKING SYSTEM HAS BEEN IMPLEMENTED AT THE WALK-IN COOLER. BAKED POTATOES AND CHILI WERE DATED. A DRY-ERASE MESSAGE BOARD NEAR THE WALK-IN COOLER DOOR ALSO NOW EXISTS. PREPARATION DATES AND EXPIRATION DATES WERE MARKED. CORRECTED. General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: When to Wash Comment: HAND WASHING FREQUENCY IMPROVED. EMPLOYEE OBSERVED WASHING HANDS WHEN HE FIRST ENTERED KITCHEN. CORRECTED. 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	09/29/2011	Follow-up
Critical: Backflow Prevention, Air Gap Locations: on the 3-compartment sink Comment: RETRACTOR SPRING FOR HANGING SPRAYER IS NOT KEEPING THE NOZZLE ABOVE SINK BASIN RIM FOR PROPER AIR GAP. AN ADEQUATE AIR GAP MUST EXIST TO PREVENT POSSIBLE WATER CONTAMINATION DUE TO REVERSE FLOW. REPLACE OR REVERSE RETRACTOR SPRING SO THAT NOZZLE WILL HANG AT LEAST 3 INCHES ABOVE SINK BASIN RIM IF LEFT FREELY HANGING., , General violation description: 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Critical: Backflow Prevention, Air Gap Locations: on the 3-compartment sink Comment: RETRACTOR SPRING FOR HANGING SPRAYER IS NOT KEEPING THE NOZZLE ABOVE SINK BASIN RIM FOR PROPER AIR GAP. AN ADEQUATE AIR GAP MUST EXIST TO PREVENT POSSIBLE WATER CONTAMINATION DUE TO REVERSE FLOW. REPLACE OR REVERSE RETRACTOR SPRING SO THAT NOZZLE WILL HANG AT LEAST 3 INCHES ABOVE SINK BASIN RIM IF LEFT FREELY HANGING., , , General violation description: 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Critical: Food Contact Surfaces and Uten Locations: back kitchen area food prep sink Comment: FOOD PREP SINK WAS COVERED WITH WHITE DUST, APPARENTLY FROM MOVING ROOFING PANELS OVERHEAD. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. CLEAN FOOD PREP SINK IMMEDIATELY., General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Critical: Hot and cold holding Locations: in the Kitchen Area Comment: REACH-IN COOLERS NOT KEEPING FOOD BELOW 41 F. - FOOD IN COOKLINE COLD FOOD HOLDING UNIT: HAM & PEPPERONI AT 52 F. TOMATOES IN REACH-IN COOLER WERE 49 F. - FOOD IN REACH-IN COOLER NEAR BAR, ON EAST WALL: FETA CHEESE AT 47 F. ALL POTENTIALLY HAZARDOUS FOOD HELD COLD MUST BE KEPT AT 41 F OR LOWER. SERVICE EQUIPMENT TO PROVIDE THIS HOLDING TEMPERATURE., , 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 Locations: in the Walk-in cooler Comment: TUB OF CHILI IN WALK-IN COOLER NOT DATE MARKED. ALL READY-TO-EAT FOOD KEPT LONGER THAN ONE DAY NEEDS TO BE DATE MARKED WITH AN EXPIRATION DATE OF 6 DAYS LATER, AFTER WHICH ITEM MUST BE DISCARDED. INSTITUTE DATE MARKING IMMEDIATELY., , 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: When to Wash Comment: COOK WAS OBSERVED ENTERING KITCHEN AND HANDLING FOOD WITHOUT WASHING HANDS FIRST. HAND WASHING IS REQUIRED BEFORE STARTING TO HANDLE ANY FOOD. BEGIN THIS PRACTICE IMMEDIATELY., , 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 Cutting surfaces Locations: in the Kitchen Area Comment: THE CUTTING BOARDS ARE SEVERELY SCORED AND IN NEED OF REPLACEMENT. CUTTING BOARDS THAT CAN NO LONGER BE EFFECTIVELY CLEANED MUST BE REPLACED. REPLACE ALL THE SCORED CUTTING BOARDS. General violation description: 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Hand Drying Provision Locations: hand wash sink(s) Kitchen Area Comment: THERE IS NO HAND DRYING PROVISION FOR THE HAND SINK IN THE FRONT KITCHEN. ALL HAND WASH SINKS MUST BE EQUIPPED WITH A MEANS OF DRYING HANDS. PROVIDE PAPER TOWEL, A CONTINUOUS TOWEL ROLLER OR AN ELECTRIC HAND DRYER AT THIS SINK. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels In-Use Utensils/Between-Storag Locations: in the Kitchen Area Comment: UTENSILS OBSERVED BEING STORED IN CONTAINERS OF STANDING WATER. THIS IS ONLY PERMITTED IF THE STANDING WATER IS ABOVE 135 F. STORE UTENSILS AS DETAILED ABOVE 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 Light Bulbs, Protective Shield Locations: Cookline light shield (s) Comment: ONE LIGHT BULB SHIELD IS MISSING IN THE COOKLINE VENT HOOD. ALL LIGHTING WHERE THERE IS EXPOSED FOOD SHALL BE SHIELDED, COATED OR OTHERWISE SHATTER RESISTANT. PROVIDE MISSING 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/Enclo Locations: at the dumpster Comment: ONE OF THE LIDS IS MISSING FROM THE DUMPSTER AND THERE IS TRASH AROUND IT ON THE GROUND. DUMPSTERS MUST BE EQUIPPED WITH COVERS AND A MINIMUM OF DEBRIS SURROUNDING THEM. REPLACE MISSING LID AND CLEAN THE AREA AROUND THE DUMPSTER. General violation description: 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean. Outer Openings, Protected Locations: BACK DOOR Comment: THE WEST-MOST BACK DOOR HAS A BROKEN SELF-CLOSER. OUTER OPENINGS SHALL BE SOLID, SELF-CLOSING, TIGHT-FITTING DOORS. REPAIR OR REPLACE THE DAMAGED SELF CLOSER. 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 Thawing Locations: in the food prep sink Comment: PACKAGE OF GROUND BEEF DEFROSTING AT ROOM TEMPERATURE IN PREP SINK. POTENTIALLY HAZARDOUS FOOD MUST BE DEFROSTED IN ONE OF THREE MANNERS: 1) UNDER RUNNING WATER OF 70 F OR COLDER 2) UNDER REFRIGERATION BELOW 41 F 3) AS PART OF THE COOKING PROCESS UTILIZE ONLY THESE METHODS FOR FUTURE THAWING. 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	08/24/2011	Routine Inspection
Critical: Demonstration of Knowledge Items: Person-in-charge Locations: Employee(s) food prep area Problems: Not ensuring compliance Corrections: Person-in-charge must ensure compliance with items listed above. Comment: OBSERVED THROUGH ORAL INTERVIEW, THE FOOD EMPLOYEE ANSWERED WRONGLY THE MINIMUM INTERNAL TEMPERATURE REQUIREMENT WHOLE MUSCLE MEAT, GROUND BEEF AND POULTRY. CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145F FOR WHOLE MUSCLE MEAT General violation description: 2-102.11 - BEEF, PORK, 155F FOR GROUND: BEEF, PORK, 165F FOR POULTRY AND FOR REHEATING FOODS. Critical: Food Temperature Measuring Dev Items: Thermometer(s) Food Locations: Employee(s) food prep area Problems: Constructed with glass Stems Without being encased in a shatterproof coating Corrections: Discontinue use. Comment: OBSERVED A GLASS STEM MEAT THERMOMETER. CORRECTION MADE General violation description: 4-201.12 - OBSERVED THE MANAGER AGREE TO DISCONTINUE USE OF THE GLASS STEM MEAT THERMOMETER, HAVING REMOVED IT FROM THE LICENSED FOOD FACILITY. 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. CORRECTION MADE FOLLOWING INSTRUCTION General violation description: 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: i) S ALMONELLA TYPHI ii) H EPATITIS "A" VIRUS iii) E SCHERICHIA COLI ("E-COLI") iv) NORO VIRUS v) SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS. 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 EMPLOYEE INTERVIEW, HANDS ARE NOT BEING WASHED AFTER PLACING RAW HAMBURGER PATTY ONTO THE GRILL FROM THE REACH-IN COOLER, NOR AFTER PLACING RAW SAUSAGE ON THE PIZZA. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE FOOD EMPLOYEE PRESENT PERFORM HYGIENIC HAND WASHING AND DRYING BEFORE PUTTING ON NEW PLASTIC GLOVES TO HANDLE THE READY TO EAT PORTION OF THE FOOD ORDER. NOTE: TONGS, SINGLE USE FOOD DISPENSERS, WAX PAPER OR PLASTIC, MAY BE USED TO TRANSPORT THE RAW MEAT TO THE GRILL OR PIZZA BY THE EMPLOYEE TO PREVENT HAND GLOVE CONTAMINATION. 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 Drying mops Items: Wet mop(s) storage Locations: floor mop sink area Problems: Improperly dried Corrections: Allow to air dry in an approved location. Comment: Observed wet mop heads stored on the floor and in the mop bucket General violation description: 6-501.16 - hang or drape to increase air flow and quicken drying time. Correction Made: Observed mop head hung and or draped for effective air drying. Food Temperature Measuring Dev Items: Food thermometer(s) probe Locations: Employee(s) food prep area Problems: not available Corrections: Make available at all times. Comment: PROVIDE A STAB TYPE FOOD THERMOMETER General violation description: 4-302.12 - reading in 2F increments, with a minimum range from 0F to 220F, to read 32*F in an ice & water solution. Hair Restraint Effectiveness Items: Hair restraint hat Locations: Employee(s) food prep area Problems: Not worn on head/hair Corrections: Provide hat or hair net. General violation description: 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD Storing Equip./Uten./Lin./Sing Items: Single-service/single-use article(s) Locations: front handsink faucet Problems: Exposed to dust, splash, or other contaminates Not covered Corrections: Store in protected manner. Comment: OBSERVED OPEN BOX OF PLASTIC SPOON STORED ON LOWER SHELF NEXT TO THE HAND WASH SINK General violation description: 4-903.11 - RELOCATE. CORRECTION MADE: OBSERVED THE BOX OF PLASTIC UTENSILS RELOCATED TO A HIGHER SHELF FREE FROM SPLASH OR DUST.	03/31/2011	Routine Inspection
Critical: Cleaning Freq.,Food Contact Su Items: Food-contact surface(s) and utensil(s) Locations: food prep area Can opener blade Problems: Not cleaned After any contamination Corrections: Clean as specified above. Comment: Clean and keep cleaner with more frequent washings the can opener blade. Do not let old food residuals accumulate on this Food Contact Surface without frequent washings., Person in Charge had staff properly wash this unit when it was indicated during this Inspection. Good Compliance. Simply KEEP clean well into the future. 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 Critical: Storage, Separation Items: Poisonous/toxic material(s) Locations: Front service area Dry Storage Area Problems: Not separated from Single-service items Corrections: Store toxics below and away from all other items. Comment: Working containers of chemical solutions must be properly stored below and away from various single service type items to reduce likelihood of accidental contamination. Relocate chemical solutions to proper storage area(s)., PIC relocated the cleaning solution(s) to chemical storage area at the time of this inspection. Keep up with this important storage practice. General violation description: 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning Clean Freq, Nonfood-Contact Su Items: Nonfood contact surface(s) Locations: walk-in cooler(s) Fan guard Problems: With accumulation of debris Corrections: Keep clean. Comment: Clean and keep cleaner the fan guard(s) located within the walk in cooler. Do not let old dust particles accumulate on these guards without frequent washings. A clean grate area will help prevent any accidental discharge of dust discharges off of and from guard area. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Condenser Unit, Separation Items: Condenser unit(s) Locations: reach in cooler(s) Compressor / Condenser cover Problems: Not separated from food/food storage areas With dustproof barrier Corrections: Provide dustproof barrier. Comment: Supply a cover to the retarder unit condenser area to provide a barrier between mechanical equipment and food prep area(s). General violation description: 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier. Employee Accommodations, Desig Items: Locker(s)/employee storage area(s) Locations: Front service area shelves Problems: Contaminates Equipment Corrections: Relocate to a designated area that does not contaminate items or surfaces. Comment: Relocate staff purse from front area shelving unit to a location that is away from food type equipment and/or utensils. General violation description: 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. Good Repair and Proper Adjustm Items: Equipment Locations: Microwave oven(s) Problems: Broken Corrections: Repair/replace. Comment: Repair / replace broken microwave oven. Remove non-functional equipment from facility unless in process of repair. 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. Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Locations: Front service area Hand wash sink(s) Problems: Not provided At hand sink Corrections: provide Comment: Keep a working supply of paper hand towel located directly adjacent to the front area hand wash sink to comply. Verify paper towel availability often. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Storing Maintenance Tools Locations: Storage area Problems: Unorganized Corrections: Store in an orderly manner. Comment: Organize and keep orderly and storage room off front kitchen area (with returnables). Simply keep neat and orderly. General violation description: 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES Using a Handwashing Sink Items: Handwashing sink(s) Locations: Front service area Hand wash sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: Discontinue practice of improperly storing any items within the sink bowl of a hand wash sink. Hand sinks are ONE PURPOSE...hand washing only. 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)	09/02/2010	Routine Inspection
Critical: Hot and cold holding Comment: CORRECTED. PIZZA PREP HAD HAM 23F, MEAT BALLS 28F, RAW SAUSAGE 40F. SALAD COOLER HAD FETA 41F AND RANCH 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: Ready-to-Eat Food, Date Markin Comment: CORRECTED. DRY ERASE BOARD HANGING BY ENTRANCE TO WALK-IN COOLER AND HAS LIST OF ITEMS ALONG WITH DATES OF PREP AND USE BY: SPAGHETTI SAUCE 4/27-5/2, CHILI 4/27-5/2, COLESLAW 4/25-5/3, LUNCH MEAT 4/28-5/3. SALAD COOLER HAD TRAYS OF RANCH WITH USE 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 Critical: Separation, Packaging, & Segre Comment: CORRECTED. OBSERVED RAW PORK ON BOTTOM SHELF. NO OTHER RAW MEATS IN COOLER TODAY, BUT PERSON IN CHARGE STATED RAW BURGER STORED ON TRAY ON ROLLING CART AND RAW CHICKEN ON TRAY ON BOTTOM. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD	04/29/2010	Follow-up

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