| No violation noted during this evaluation. | 06/04/2015 | Follow-up |
| No violation noted during this evaluation. | 05/27/2015 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed bread boards which are delaminated and crumbling at the corners. Food contact equipment must be in good condition. Discard these boards and provide new ones.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the handsink near the ice machine. Provide paper towels in the dispenser.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot water for the handsink next to the ice machine due to a missing handle. Hot and cold water under pressure must be provided. Replace the missing hot water handle.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem food thermometer. Thermometers must be accurate. Repair or replace the thermometer to insure accurate food temperature measurements.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Observed missing lid for the rice bin. Provide a tight fitting lid for this bin.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up on condenser in the walk-in freezer. Equipment must be maintained. Defrost the freezer to remove the ice.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed greasy fryers behind the panel doors. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the juice cooler at front counter, 3 door cooler near the ice machine, and the two food prep coolers. Provide conspicuous thermometers in each of these coolers.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloths left out on counters when not in use. Store wiping cloths in sanitizing solution when not in use.
- 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
|
05/14/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- HOT HOLDING FOR COOKED CHICKEN STORED IN PLASTIC BAG IN A HOT HOLDING DRAWER WAS 127*F., CORRECTED. CHICKEN HAD BEEN COOKED 20 MINUTES PRIOR. THE CHICKEN WAS TAKEN OUT OF PLASTIC BAG AND TRANSFERRED TO A HOT HOLDING DRAWER. TEMPERATURE WAS TAKEN 10 MINUTES LATER AND IT WAS AT 135*F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HANGING THERMOMETERS: BOTTOM OF JUICE COOLER SALAD COOLER COOLER LOCATED ACROSS FROM STOVE
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
11/25/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN WALK IN COOLER THERE WERE CARROTS AND ONIONS FOUND ADJACENT TO THE RAW MEATS . COOLER WAS REARRANGED TODAY SO THAT PRODUCE WAS MOVED TO THE PRODUCE SHELF. IN THE WALK IN FREEZER, FROZEN BEEF AND CHICKEN WERE IN THE BOX OF PASTRIES AND FISH WAS STORED OVER PASTRIES AND ICE CREAM. ITEMS ARE NOT ALWAYS PLACED IN FREEZER IN THE FROZEN STATE. KEEP RAW ANIMAL FOODS AWAY FROM PASTRIES AND ICE CREAM IN WALK IN FREEZER. REARRANGED TODAY. VIOLATION CORRECTED.
- 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
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- MOP HANGERS ARE NOT AT MOP SINK TODAY, THEY HAVE BROKEN OFF. HANG MOPS TO DRY AFTER USE TO AVOID BACTERIAL GROWTH. CORRECT BY NEXT INSPECTION, REPLACE MOP HANGERS, HANG MOPS.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THERE IS A SMALL BEND IN THE EXTERIOR BOTTOM OF THE STAINLESS SALAD COOLER ON THE COOK LINE. THIS BEND ALLOW CONDENSATION TO DRIP ONTO THE COUNTER BELOW WHERE FOOD IS MADE. REPAIR BEND/SALAD COOLER BY NEXT INSPECTION. DO NOT STORE FOOD ITEMS UNDER THIS AREA UNTIL REPAIRED.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- MANY SOILED WIPING CLOTHS WERE FOUND ON COUNTERS THROUGHOUT KITCHEN, KEEP IN WIPING CLOTH SOLUTION AT ALL TIMES. NO BUCKETS WERE FOUND AT BEGINNING OF INSPECTION. CORRECTED TODAY WIPING CLOTH BUCKETS WERE FILLED WITH SANITIZER WATER AND CLOTHS PLACED IN BUCKETS.
- 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
|
05/20/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment cutting board
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE JUICE BAR CUTTING BOARD IS SEVERELY STAINED/SCORED. FOOD CONTACT SURFACES MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE AND CLEAN. CUTTING BOARD DISCARDED AT TIME OF INSPECTION. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEES WERE EATING IN THE KITCHEN TODAY, ON THE SERVING LINE AND IN THE DRY STORAGE ROOM. EMPLOYEES MUST EAT IN A NON-FOOD AREA OR THE DINING ROOM. DISCONTINUE ALLOWING STAFF TO EAT IN THE KITCHEN, ALL STAFF MOVED FLOOR TO DINING ROOM TODAY. CORRECTED TODAY.
- 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
|
11/21/2013 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- HANDSOAP IS AVAILABLE AT THE WAIT STATION SINK. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Sinks
- Comment:
- The handsink is installed ( cookline) with hot and cold running water. Corrected.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
|
07/01/2013 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- PROVIDE SOAP FOR THE SMALL HANDSINK ON THE WAITSTAFF LINE. CORRECT WITHIN 10 DAYS.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Sinks
- Comment:
- THE HANDSINK ON THE COOKLINE HAS NOT BEEN REPLACED YET. PROVIDE HANDSINK FOR COOKLINE WITHIN 10 DAYS. REVISIT IN 10 DAYS.,
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
|
06/12/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- USING THE CURRENT HOSE SPRAY NOZZLE ON THE MOP SINK WOULD REQUIRE A CONSTANT PRESSURE VACUUM BREAKER. THE MOP SINK CURRENTLY HAS AN AVB. REMOVE THE SPRAY NOZZLE AFTER EACH USE OR PROVIDE A CONSTANT PRESSURE AVB BY NEXT INSPECTION., THE SPRAYER WAS REMOVED AT TIME OF INSPECTION.
- 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP FOR THE SMALL SINK ADJACENT TO THE COFFEE MACHINE, THIS IS THE MOST ACCESSIBLE HANDWASH SINK FOR SERVERS AND FOR PREPARERS NOT ON THE LINE., ,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Sinks
- Items:
- Handwashing lavatories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE HANDWASH SINK THAT WAS ADJACENT TO THE THREE COMPARTMENT SINK WAS REMOVED, REPLACE WITHIN 10 DAYS. THE SINK THAT IS IN THE CENTER OF THE COOKLINE IS BLOCKED BY THE STEAMER AND IS NOT ACCESSIBLE FOR USE. REVISIT IN 10 DAYS., ,
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- RAW BEEF WAS FOUND STORED UNDER RAW CHICKEN IN THE WALK IN COOLER, KEEP CHICKEN BELOW RAW BEEF PRODUCTS AT ALL TIMES, STORE ACCORDING TO MINIMUM COOK TEMPERATURES., WALK IN COOLER REARRANGED AT TIME OF INSPECTION.
- 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
- 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:
- EMPLOYEE WAS SLICING/CORING TOMATOES AT TIME OF INSPECTION WITHOUT GLOVES. MINIMIZE BARE HAND CONTACT WITH PRODUCE BY WEARING GLOVES., EMPLOYEE WASHED HANDS AND PUT GLOVES ON AT TIME OF INSPECTION.
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container, Employee(s)
- Problems:
- Not covered, Eating
- Corrections:
- Cover., Eat only in designated areas as restricted above.
- Comment:
- UNCOVERED BEVERAGES FOUND IN KITCHEN AT TIME OF INSPECTION AND AN EMPLOYEE MEAL WAS FOUND UNDER THE GRINDER. EAT IN DESIGNATED EMPLOYEE BREAK AREAS, NOT IN THE KITCHEN AND KEEP BEVERAGES COVERED WITH LIDS AND STRAWS AT ALL TIMES.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN FREEZER HAS A LEAK UNDER THE CONDENSATE CAPTURE PAN AND DRAIN LINE CAUSING AN ICE BUILDUP. DO NOT STORE FOOD PRODUCTS UNDER THIS UNTIL IT IS REPAIRED. BOXES OF ALMONDS AND OTHER ITEMS MOVED FROM UNDER ICE AT TIME OF INSPECTION AND A PAN WAS PLACED UNDER LEAK TO PROTECT FOOD. CORRECT LEAK/ICE BUILD-UP BY NEXT INSPECTION.
- 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.
|
05/23/2013 | Routine |
| No violation noted during this evaluation. | 12/11/2012 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed missing hot water handle for the dishroom handsink. Plumbing must be maintained. Replace the missing hot water handle.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide conspicuous thermometers in the food prep cooler at cookline and in the walk-in cooler.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters in exhaust hood. Clean the filters to sight and touch.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide handwashing signs for the cookline and dishroom handsinks.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed build-up of grease behind the panel doors of the fryers and the sides of the fryers. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/21/2012 | Routine |
| No violation noted during this evaluation. | 05/29/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed sliced tomatoes in top half of food prep cooler at 47 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease on fryers behind the panel doors. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Dressing Areas/Lockers, Design
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not used
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed employee purse stored on dry storage shelf in kitchen. Store personal items in designated areas away from food or food contact equipment.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Repair or replace the metal stem thermometers to insure accurate food temperature readings.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed broken handle on stall door in women's restroom. The door was repaired in my presence. Violation corrected.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/11/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: the top of the dishmachine and the fryers behind the panel doors. Clean these items to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Provide a chlorine test kit for checking the sanitizer in the dishmachine.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed broken thermometers in the salad cooler and the walk-in cooler. Provide accurate thermometers in these coolers.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Defrost the condenser in the walk-in freezer to remove build-up of ice.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- Observed rear stormdoor without a latch. Install a latch to insure this door closes properly.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed several wiping cloths left out by cooking equipment at cookline. Store wiping cloths in sanitizing solution when not in use.
- 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
|
11/09/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/20/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on the can opener blade and holder and mold on the clean side of dsihmachine table. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis. These items were cleaned to sight and touch in my presence. Violation corrected.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed hot water shut off for the handsinks in the dishroom and next to the bread oven. Plumbing must be maintained. Provide hot water at both handsinks.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed food debris in mop sink drain. Clean the mop sink on a daily basis.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Replace the broken thermometer in the walk-in cooler with an accurate one.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a conspicuous thermometer in the food prep cooler.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap for the dishroom handsink.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- Observed the door to the patio propped open and the rear stormdoor not self-closing. Exterior openings must be protected from entry of pests. Keep patio door closed and repair or replace the rear stormdoor.
- 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
|
05/10/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTION MADE: OBSERVED AN IN LINE ATMOSPHERIC VACUUM BREAKER IN BETWEEN THE UTILITY SINK FAUCET AND AN OPEN HOSE CONNECTION.
- 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: Responsibility of Person in Ch
- Comment:
- CORRECTION MADE: THE FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HER. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. CONCLUDING WITH THE PROCEDURES TO REMOVE THE RESTRICTIONS. NOTIFYING THE PERSON IN CHARGE. FOLLOWING DIARRHEA OR VOMITING
- General violation description:
- 2-201.11 - REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK.
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTION MADE: Observed organisms of public health concern being limited by Time in conjunction with Temperature 3-501.16 rather than by Time alone 3-501.19. Potentially hazardous foods internal temperature are being kept @ or below 41*F and @ or above 135*F at the grill line and food preparation counter. Two covered pans on stove containing: - Cooked sliced chicken pieces @ 136*F - 142*F - Cooked sliced beef pieces @ 139*F - 146*F Two skewered raw meat in vertical sharwarma ovens - interior temperature of the raw chicken @ 39*F - interior temperature of the raw beef @ 41*F.
- 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: Working containers, Common Nam
- Comment:
- CORRECTION MADE: OBSERVED THE UNMARKED CHEMICAL SPRAY BOTTLE, CORRECTLY LABELED "DEGREASER".
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Good Repair and Proper Adjustm
- Comment:
- CORRECTION MADE: OBSERVED BACK KITCHEN DOOR ADJUSTED TO BE TIGHT FITTING AND TO CLOSE FULLY.
- 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.
- Outer Openings, Protected
- Comment:
- CORRECTION MADE: OBSERVED A TIGHT FITTING REAR KITCHEN DOOR TO THE OUT SIDE.
- 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
|
12/23/2010 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention backflow/backsiphonage device constant pressure backflow preventor
- Locations:
- utility sink hose with trigger nozzle
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- 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: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- kitchen beverage nozzle/s
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION FROM THE C.F.M. OBSERVED THE WAIT STAFF EMPLOYEES THOROUGHLY CLEAN THE MOLD RESIDUE FOUND INSIDE THE UPPER OPENINGS OF THE SODA FOUNTAIN DISPENSER
- General violation description:
- 4-602.11 - SOAKING IN MILD SANITIZER SOLUTION THE POP NOZZLES AND ASSOCIATED PARTS WHILE SWABBED THE UNDERSIDE OPENINGS TO THE FOUNTAIN DISPENSER IN A MILD SANITIZER SOLUTION EQUAL IN STRENGTH TO A "CAP" OF BLEACH ADDED TO A "GALLON" OF WATER.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: 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:
- Not clearly marked or identified with time control For time of 4 hours past removal of temperature control
- Comment:
- Observed potentially hazardous foods found in the temperature danger zone between 41*F and 135*F with no time marks indicating when product was removed from temperature control
- General violation description:
- 3-501.19 - to be discarded after 4 hours
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- kitchen Food Employee
- 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:
- CORRECTION MADE: FOLLOWING INSTRUCTION FROM THE CFM. OBSERVED THE FOOD EMPLOYEES PRESENT ARE AWARE WHEN TO PERFORM HYGIENIC HAND WASHING SPECIFICALLY: i.) BEFORE HANDLING READY TO EAT FOOD AFTER HANDLING RAW MEAT. ii.) BEFORE HANDLING CLEAN DISHES AFTER HANDLING SOILED DISHES.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics degreaser
- Locations:
- kitchen chemical storage
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Containers Identified with Com
- Items:
- Food item(s)
- Locations:
- kitchen dry storage room
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Correction Made: Observed un-marked spray bottle newly labeled "vinegar" naming the food inside the container.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- utility sink mops
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- CORRECTION MADE: OBSERVED WET MOP HEAD STORED ON THE FLOOR IN THE UTILITY SINK. HANG UP OFF THE FLOOR OF THE HAND WASH SINK TO INCREASE AIR-FLOW AND DRYING TIME
- General violation description:
- 6-501.16 - MINIMIZING BACTERIAL GROWTH.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION FROM THE CFM. THE FOOD EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE TO BE HELD FOR AT LEAST 15 SECONDS TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF 155*F FOR THIN SLICED OR GROUND: BEEF 165*F FOR POULTRY AND FOR REHEATING FOODS. CORRECTION MADE: FOLLOWING INSTRUCTION FROM THE CFM. THE FOOD EMPLOYEES PRESENT KNOW TO CALIBRATE THE STAB TYPE FOOD THERMOMETER TO READ 32*F IN AN ICE AND WATER BATH
- 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:
- Correction Made: Following instruction from the C.F.M. the food employee install a shelf, from which sacks of carrots where placed upon, 6" off the floor in the walk-in cooler.;(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 Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- kitchen grill line
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- CORRECTION MADE: OBSERVED THE STAB-TYPE FOOD THERMOMETER WHICH READ 36*F, CALIBRATED TO READ 32*F IN A WATER & ICE BATH.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- kitchen Back Door
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- 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
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Correction Made: Observed hand-wash signs posted at needed hand-wash basins.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- kitchen Back Door
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) dry
- Locations:
- kitchen Cut Table
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- CORRECTION MADE: OBSERVED THE CFM INSTRUCT THE DISH WASH EMPLOYEE IN THE MAKING OF CHLORINE SANITIZER SOLUTION, MEASURED @ 100 PPM TO PREPARE ONCE EVERY 4 HOURS, FROM WHICH THE KITCHEN & WAIT STATION WIPING CLOTH STORAGE BUCKETS WILL BE FRESHLY DRAWN.
- 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
|
11/08/2010 | Routine Inspection |
- Critical: Raw Animal Foods
- Comment:
- CORRECTION MADE: RAW MEAT PLACED ON VERTICAL OVEN AT 10 AM IS FULLY COOKED WITHIN 4 HOURS FROM BEING REMOVED FROM TEMPERATURE CONTROL. TWO NEW SKEWERS CHICKEN AND BEEF WERE PLACE ON THE VERTICAL SHAWARMA OVEN A ROUND 4 PM TO BE FULLY COOKED BY 8 PM OR DISCARDED USING TIME TO LIMIT GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Food Temperature Measuring Dev
- Comment:
- CORRECTION MADE: OBSERVED A STAB TYPE FOOD THERMOMETER AVAILABLE AND IN USE TO MONITOR, MAINTAIN AND ACHIEVE SAFE FOOD COOKING, COOLING AND STORING TEMPERATURES.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Sanitizing Solution Testing De
- Comment:
- CORRECTION MADE: OBSERVED CHEMICAL TEST STRIPS ON HAND AND IN USE TO ASSURE 25 P.P.M. - 50 P.P.M. (PARTS PER MILLION = P.P.M.) CHLORINE SANITIZER SOLUTION IS PRESENT IN THE DISH WASH MACHINE. NOTE: OBSERVED DISH MACHINE @ 100 PPM.
- 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)
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06/11/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Grape Leaf, 16351 Ford Rd., Suite 100, Dearborn, MI 48126 »