Greek Flame Coney, 32788 Cherry Hill, Garden City, MI 48135 - inspection findings and violations

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Business Info

Restaurant name: GREEK FLAME CONEY
Address: 32788 Cherry Hill, Garden City, MI 48135
Permit #: 044227
Non-smoking facility: No
Last inspection: 03/26/2014
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Inspection findings

Inspection date

Type
  • Critical: Manual and Mechanical Warewash
    Comment:
    OBSERVED CHLORINE SANITIZING SOLUTION AT 50 PPM. CORRECTED.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 03/26/2014Follow-up
  • Critical: Manual and Mechanical Warewash
    Comment:
    CHLORINE SANITIZING SOLUTION IS AT 10 PPM ON DISH WASH MACHINE. SANITIZE DISHES IN THE 3 COMPARTMENT SINK AT A CONCENTRATION BETWEEN 50 TO 100 PPM. A RISK CONTROL PLAN IS PROVIDED.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CHLORINE TEST STRIPS ARE PROVIDED. CORRECTED.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 03/14/2014Follow-up
  • Critical: Gloves, Use Limitation
    Items:
    Single-use glove(s)
    Problems:
    Soiled
    Corrections:
    Replace soiled glove.
    Comment:
    OBSERVED COOK OPEN REACH-IN COOLER WITH GLOVED HAND AND THEN PLACED TOMATOES ON GYRO WITH SOILED GLOVE. CHANGE GLOVES WHEN THEY BECOME SOILED OR DAMAGED. EDUCATED COOK ON USING CLEAN GLOVES OR UTENSILS SUCH AS TONGS OR SPOONS WHEN DRESSING SANDWICHES. CORRECTED.
    General violation description:
    3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    OBSERVED CHLORINE SANITIZER AT 10 PPM AT DISH WASH MACHINE. CHLORINE SANITIZING SOLUTION SHALL BE AT CONCENTRATION BETWEEN 50 TO 100 PPM. PROVIDE. WILL FOLLOW UP WITHIN 10 DAYS., ,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: 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:
    OBSERVED RAW EGGS IN PEPSI COOLER STORED OVER BISCUITS AND HOT DOG BUNS. RAW FOOD SHALL NEVER BE STORED OVER READY TO EAT FOODS. COOK REMOVED EGGS AND PLACED THEM IN WALK-IN COOLER. 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
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO TEST STRIPS FOR TESTING DISHWASHER. A TEST KIT MUST BE PROVIDED TO TEST SANITIZING CONCENTRATION IN MG/L. PROVIDE CHLORINE TEST KIT. FOLLOW UP WITHIN 10 DAYS.,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    OBSERVED WET MOP SITTING IN MOP BUCKET. MOPS SHALL BE AIR- DRIED AFTER EACH USE. HANG MOPS OVER DRAIN TO ALLOW PROPERLY AIR-DRY. WILL VERIFY AT NEXT INSPECTION.
    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.
 03/05/2014Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    KNIVES AND SLICER HAVE BEEN CLEANED TO SIGHT AND TOUCH. 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
10/10/2013Follow-up
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly In large container Bulk storage container
    Corrections:
    Utilize long, shallow pans.
    Comment:
    CONTAINERS OF SOUP IN WALK IN AT 95F. COOLING SHALL BE ACCOMPLISHED BY USING SHALLOW PANS, USING ICE BATHS AND OTHER HEAT REDUCING METHODS. USE PROPER COOLING METHODS FOR COOLING. HAND OUT GIVEN TO RETRAIN. CORRECTED.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    KNIVES, SLICER SOILED WITH FOOD RESIDUE. FOOD CONTACT SURFACED SHALL BE CLEANED TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE KNIVES AND SLICER AFTER IT HAS BEEN USED. FOLLOW UP WITHIN 10 DAYS. ,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE WOMEN'S RESTROOM HAS A SLOW DRAIN AT THE LEFT BASIN, THE KITCHEN AREA HAS A FAUCET THAT IS STRIPPED AND IS UNABLE TO PROVIDE HOT WATER. PLUMBING SHALL BE IN GOOD REPAIR. KEEP IN GOOD REPAIR.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Handwashing Signage
    Items:
    Handwashing signage, Handwashing signage
    Problems:
    Not provided At hand sink, Not provided
    Corrections:
    provide, Provide.
    Comment:
    NO HAND WASH SIGNAGE IN MEN'S RESTROOM. HAND WASH SIGNAGE SHALL BE PROVIDED TO INFORM FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE SIGNAGE FOR THE MEN'S RESTROOM.
    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.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    LATCH ON THE FREEZER DOOR IS BROKEN
    General violation description:
    6-501.11 - IT WILL NOT CLOSE COMPLETELY. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR LATCH.
09/23/2013Routine
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Locations:
    dish machine(s)
    Problems:
    Below 25 ppm And/or water temperature below 120 degrees f
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed 50 ppm chlorine solution being dispensed by the final sanitizing rinse cycle., Observed the dish wash machine dispensing zero ppm chlorine solution during the final rinse cycle
    General violation description:
    4-501.114 - test and adjust the final rinse cycle to dispense at least 25 ppm chlorine solution.
  • 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:
    Observed stab type food thermometer not available for routine use to assure safe food temperatures are achieved and maintained.
    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)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    i.) Repeat: Observed both doors to the walk-in cooler and freezer are not latching closed with a tight seal. Adjust or replace latching mechanism to assure door seals tight when closed. ii.) Repeat: Observed broken drain line from the freezer unit condensation pan
    General violation description:
    4-501.11 - repair drain pipe. iii.) Observed broken floor drain cover and a loose toilet in the women's restroom
 09/18/2012Routine
  • Critical: Preventing Contamination from
    Comment:
    CORRECTION MADE: Observed the toast handled with a gloved hand and buttered and cut with a utensil.
    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
  • Critical: Reheating for Hot Holding
    Comment:
    CORRECTION MADE: Observed as of 9 am the sausage gravy, loose burger, and cony dog chili, reheated to 165*F with the two hours time limit.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Hair Restraint Effectiveness
    Comment:
    CORRECTION MADE: Observed a full cover hat worn by the food employee when working the grill line.
    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
 03/22/2012Follow-up
  • 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:
    Observed the grill line food employee butter toast with bare hands
    General violation description:
    3-301.11 - wear plastic gloves when handling ready to eat foods.,
  • Critical: Reheating for Hot Holding
    Items:
    Food item(s) reheated
    Locations:
    Grill line steam table
    Problems:
    Longer than two hours to reach 165 degrees f In steam table
    Corrections:
    Reheat food items quickly.
    Comment:
    Observed on cooked food place was the walk-in cooler into the steam table after two hours failed to achieve the required minimum 165^F internal product
    General violation description:
    3-403.11 - sausage gravy @ 99*F, loose burger @ 122*F and cony dog chili @ 131*F. Rapidly reheat cooked food product to 165*F on the stove, and stir often. Then place the reheated food into the steam table to be held hot @ 135*F or above, for later safe food service.,
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    i.) Observed both doors to the walk-in cooler and freezer are not latching closed with a tight seal. Adjust or replace latching mechanism to assure door seals tight when closed. ii.) Observed broken drain line from the freezer unit condensation pan
    General violation description:
    4-501.11 - repair drain pipe. iii.) Observed large ice formation on the freezer blower unit
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed the grill line food employee handling food with out effective hair restraint
    General violation description:
    2-402.11 - provide employee with a full cover hat or a hair net.,
03/07/2012Routine Inspection
  • Critical: Cleaning Procedure
    Comment:
    Correction Made: Following instruction, observed the cited food employee practice 20 second hygienic hand washing
    General violation description:
    2-301.12 - wetting hands, lathering hands with cleanser for 10 to 15 seconds, rinsing hands under warm water and drying hands with single use paper toweling.
  • Critical: Cooling
    Comment:
    Correction Made: Observed stored soup @ 39*F in the walk-in cooler. The operator states the cooked soups are cooled within the cooling time requirements from 135*F to 70*F in 2 hours, from 70*F to 41*F within 4 hours, utilize various cooling methods.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Preventing Contamination from
    Comment:
    Correction Made: Observed the employee wearing a plastic hand glove to hold the toast when buttering.
    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
  • Critical: Responsibility of Person in Ch
    Comment:
    CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, 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.
    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
    Comment:
    CORRECTION MADE: Observed written procedure, Time used as a public health control to limit organisms of public health concern for working supply of sausage, bacon and eggs: @ 7:30 AM cooked sausage and bacon removed from the walk-in cooler. 11:30 AM discard if above 70*F, else 1:30 PM discard time. @ 7 AM raw eggs removed from the walk in cooler. 11 AM discard if above 70*F, otherwise 1 PM discard time.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: When to Wash
    Comment:
    Correction Made: Observed the employee correctly perform hygienic hand washing after handling raw meat before handling ready to eat foods.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Cooling methods
    Comment:
    Correction Made: Observed through operator interviewed. The cooked soup is placed in shallow metal pans and stirred often for effective heat transfer, to quickly cool from 135*F to 70*F with in two hours on the counter, then placed in the walk-in cooler to cool to 41*F within additional 4 hours.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Drying mops
    Comment:
    Correction Made: Observed the mop head drape over the squeeze chamber and the other hung to quicken drying time with increase air flow.
    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.
  • Duties of Person in Charge
    Comment:
    Correction Made: Following instruction concerning potentially hazardous foods, safe food practices and procedures. Observed the employees present possess a working knowledge: - How and when to perform good hygienic hand washing. - How to calibrate and the use of a stab type food thermometer. - The minimum internal temperatures and time requirements for cooking raw
    General violation description:
    2-103.11 - whole muscle meat, ground muscle meat and poultry. - The time and temperature requirements for reheating or for cooling potentially hazardous foods. - The use of chemical test strips and range of sanitizer strength needed for the sanitize sink, the dish wash machine and for wiping cloth storage. Annotation: DESTROY ORGANISMS of Public Health concern by achieving a minimum internal product temperature for at least 15 seconds @: 145*F for WHOLE MUSCLE MEAT
  • Food Temperature Measuring Dev
    Comment:
    Correction Made: Observed stab type food thermometer available and in use.
    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)
 09/16/2011Follow-up
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Locations:
    Employee(s) food prep area
    Problems:
    Improperly washed hands Washed for less than 20 seconds
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
    Comment:
    Observed a food employee performing 10 second hand washing
    General violation description:
    2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing and completing hand washing in 10 seconds. Rather perform 20 seconds hand washing
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    walk-in cooler(s) storage area
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    Observed in the walk-in cooler chicken lemon rice soup @ 56*F in a 5 gallon plastic pale made the previous evening, exceeding the cooling time requirements. Potentially hazardous foods must be cooled from 135*F to 70*F in 2 hours, from 70*F to 41*F within 4 hours. Utilize cooling methods. NOTE: 3-501.19 Discard potentially hazardous food products (chicken lemon soup) having exceeded 6 hours in the temperature danger zone in between 135*F and 41*F.,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    Employee(s) food prep area
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    Observed toast buttered and placed on plate with bare hands
    General violation description:
    3-301.11 - wear plastic gloves.,
  • 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.
    Comment:
    OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
    General violation description:
    2-201.11 - MATERIALS PROVIDED.,
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
    Locations:
    kitchen grill line
    Problems:
    Without time control mark Indicating time that is 4 hours past removal from temperature control
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    1.) OBSERVED NO TIME MARKING ON THE PARTIALLY FILLED: i.) CONTAINER OF COOKED SAUSAGE @ 59*F ii.) CONTAINER OF COOKED BACON @ 60*F iii.) CONTAINER OF COOKED HAM @ 58*F PLACED ON THE COUNTER @ 8 AM STATES THE COOK. MARK TIME TO INDICATE WHEN POTENTIALLY HAZARDOUS FOODS REMOVED FROM TEMPERATURE CONTROL TO DISCARD AFTER 4 HOURS
    General violation description:
    3-501.19 - 6 HOURS IF PRODUCT DOES NOT EXCEED 70*F. 2.) Discard potentially hazardous chicken lemon soup found @ 56*F in the walk-in cooler this morning, having been place in the cooler the previous evening, exceeding 6 hours in between 135*F and 41*F.,
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Observed food employee remove a raw hamburger patty from the cooler and place on the grill. Hands were not washed prior to handling ready to eat foods. Hygienic hand washing must be performed after handling raw meat before handling ready to eat foods.,
    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
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    1.) REPEAT VIOLATION: Observed in between and beneath the grill line equipment
    General violation description:
    6-501.12 - gross grease accumulation
  • Cooling methods
    Items:
    Food item(s) cooled
    Locations:
    walk-in cooler(s) storage area
    Problems:
    Improperly In plastic container
    Corrections:
    Utilize metal pans to maximize heat transfer.
    Comment:
    Observed a cooling 5 gallon plastic pale of chicken lemon rice soup @ 56*F placed in the walk-in refrigerator the previous evening. Quicken the product cooling time by utilizing one or more technique: stirring, agitation, ice paddle, adding potable ice to a soup concentrate, utilizing metal container for effective heat transfer in an ice bath or in shallow metal trays placed in cooler.,
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    mop sink area
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Observed wet mop head stored in the mop bucket. Hang-up the mop head or drape over the squeeze chamber to quicken drying time with increase air flow.,
    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.
  • 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:
    Observed employee(s) not fully trained demonstrated in their: - Brief time performing hand washing. - Not knowing fully the minimum internal temperature/time requirements needed To destroy organisms of public health concern for raw meats and reheating foods
    General violation description:
    2-103.11 - and To limit their growth. Provide employee(s) with training review. ,
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Locations:
    kitchen grill line
    Problems:
    Not provided
    Corrections:
    Provide additional equipment to meet requirement above.
    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)
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Locations:
    Employee(s) food prep area
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    OBSERVED BOTH FOOD EMPLOYEES NOT WEARING A HAT OR HAIR NET
    General violation description:
    2-402.11 - PROVIDE AND WEAR A HAIR NET OR A FULL COVER CAP FOR EFFECTIVE HAIR RESTRAINT.
  • Maintaining Refuse Areas/Enclo
    Items:
    Refuse storage area(s)/enclosures
    Locations:
    dumpster area dumpster
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed food laden trash on pavement surrounding dumpster
    General violation description:
    5-501.115 - clean with increase frequency.
  • Outside receptacles
    Items:
    Waste receptacle(s) dumpster
    Locations:
    dumpster area dumpster
    Problems:
    With doors,lids or covers Left open
    Corrections:
    Keep closed.
    Comment:
    i.) Observed birds coming out from the dumpster and numerous flies on the exposed food trash within
    General violation description:
    5-501.15 - keep sliding doors closed. ii.) Observed the grease dumpster lid open
 08/17/2011Routine Inspection
  • 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.
    Comment:
    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 AWARE OF 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. AND PROCEDURES TO REMOVE THE RESTRICTIONS. TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
    Locations:
    kitchen grill line
    Problems:
    Without time control mark Indicating time that is 4 hours past removal from temperature control
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    OBSERVED NO TIME MARKING ON THE HALF FILLED: i.) CONTAINER OF COOKED SAUSAGE @ 103*F ii.) CONTAINER OF COOKED BACON @ 73*F FOUND STORED AT GRILL LINE. CORRECTION MADE: OBSERVED MANAGER PROVIDED WRITTEN OPERATING PROCEDURE WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN. DISCARDING THE TIME MARKED CONTAINERS OF COOKED SAUSAGES AND OF COOKED BACON WHEN THE INTERNAL PRODUCT TEMPERATURE EXCEEDS FOUR HOURS IN THE TEMPERATURE DANGER ZONE.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    CORRECTION MADE: OBSERVED THE GRILL LINE COOK PERFORM HYGIENIC HAND WASHING AFTER HANDLING RAW MEAT AND BEFORE PUTTING ON NEW PLASTIC GLOVES TO HANDLE THE BUN, SANDWICH AND READY TO EAT TOPPINGS. Note: The owner has agreed to use tongs to remove the raw hamburger patty from the cooler to place on the grill. Thereby not soiling the hand gloves exclusively used to handle ready to eat foods.
    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
  • Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
    Locations:
    beverage dispenser pop nozzles
    Problems:
    Not cleaned At least every 24 hours
    Corrections:
    Clean as specified above.
    Comment:
    CORRECTION MADE: OBSERVED THROUGH MANAGER INTERVIEW THE FREQUENCY OF CLEANING AND SANITIZING OF THE NOZZLES, THE DEFUSERS AND THE INTERIOR FOUNTAIN HEAD OPENINGS WILL BE PERFORMED ONCE EACH DAY RATHER THAN THE PREVIOUS PROCEDURE OF ONCE A WEEK.
    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
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed in between and beneath the grill line equipment
    General violation description:
    6-501.12 - gross grease accumulation
  • 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 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: 145*F FOR WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Locations:
    kitchen grill line
    Problems:
    Not provided
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    Observed the dial stab type food thermometer in disrepair
    General violation description:
    4-302.12 - replace with new.
 02/16/2011Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OBSERVED UNCOVERED EMPLOYEE BEVERAGE STORED ON COOK LINE SHELF. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS IN WORK AREAS. INSTRUCT EMPLOYEES TO PUT LIDS ON BEVERAGES IN WORK AREAS. CORRECTED DURING INSPECTION BY DISCARDING UNCOVERED BEVERAGE INTO THE TRASH. EMPLOYEES TOLD TO USE LIDS.
    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
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED EMPLOYEE TOUCHING FACE, ARMS, AND CLOTHING WITH GLOVES BEFORE HANDLING FOOD. EMPLOYEES MUST CHANGE GLOVES AND WASH HANDS AFTER ANY CONTAMINATION. ENSURE THAT EMPLOYEES KNOW "WHEN TO WASH" REQUIREMENTS. CORRECTED DURING INSPECTION THROUGH CONVERSATION WITH MANAGER AND EMPLOYEE. GLOVES WILL BE REMOVED DURING PERIODS WITH NO ORDERS AND HANDS WILL BE WASHED AND NEW GLOVES PUT ON ONCE ORDERS ARE RECEIVED.
    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
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE FLOOR BENEATH THE COOK LINE EQUIPMENT WHERE SOIL IS ACCUMULATED.
    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.
  • Hair Restraint Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    PROVIDE HAT OR HAIR NET FOR ALL EMPLOYEES PREPARING FOOD OR HANDLING CLEAN WARES.
    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
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    GAPS PRESENT AROUND AND AT BOTTOM OF THE BACK DOOR. SEAL GAPS WITH WEATHER STRIPPING OR DOOR SWEEP TO PREVENT THE ENTRY OF PESTS. KEEP THE DRIVE-THRU WINDOW CLOSED 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
 08/17/2010Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED. ALL NOTED ITEMS OBSERVED CLEAN TODAY.
    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: Cleaning Freq.,Food Contact Su
    Comment:
    CORRECTED. COOK STATES THAT ALL COOK LINE UTENSILS ARE CLEANED AND SANITIZED AT LEAST ONCE EVERY 2-3 HOURS.
    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: Hot and cold holding
    Comment:
    CORRECTED. NO GYRO MEAT OBSERVED TODAY. EMPLOYEES STATE THAT THE ENTIRE PIECE OF MEAT IS COOKED AND SLICED WITHIN 4 HOURS, PLACED IN THE COOLER TO COOL, AND REHEATED ON THE FLAT TOP GRILL TO ORDER.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Comment:
    CORRECTED. ONLY ONE TRAY OF EGGS OBSERVED STORED ON THE COOK LINE. NO OTHER FOODS OBSERVED STORED AT ROOM 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
    Comment:
    CORRECTED BY LABELING ALL REQUIRED FOODS WITH DISCARD DATES WITHIN 7 DAYS OF THE PREP 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
 03/02/2010Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    The following food contact surfaces observed soiled with dried food debris: -Vegetable peeler on the cook line -Deli slicer blade -Can opener blade -3 knives in the knife rack Food contact surfaces of equipment and utensils must be kept clean to sight and touch. Clean after use before storage. Clean noted areas and keep clean. Compliance will be confirmed at a follow-up inspection within 10 days.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    The following food contact surfaces observed soiled with dried food debris: -Vegetable peeler on the cook line -Deli slicer blade -Can opener blade -3 knives in the knife rack Food contact surfaces of equipment and utensils must be kept clean to sight and touch. Clean after use before storage. Clean noted areas and keep clean. Compliance will be confirmed at a follow-up inspection within 10 days.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    Cook states that the cook line utensils such as knives, spatulas, and spoons are cleaned at shift change (2:00 p.m.) and at close (10:00 p.m.) Food contact surfaces that are used continuously throughout the day must be cleaned and sanitized at least once every 4 hours. Increase cleaning frequency to at least once every 4 hours. Compliance will be confirmed at a follow-up inspection within 10 days.
    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: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    Cook states that the cook line utensils such as knives, spatulas, and spoons are cleaned at shift change (2:00 p.m.) and at close (10:00 p.m.) Food contact surfaces that are used continuously throughout the day must be cleaned and sanitized at least once every 4 hours. Increase cleaning frequency to at least once every 4 hours. Compliance will be confirmed at a follow-up inspection within 10 days.,
    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: Hot and cold holding
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    Gyro on the vertical broiler observed at 80F with the burners turned off. Cook states meat has been on vertical broiler for approximately 1 hour. When using the vertical broiler, the entire piece of meat must be completely cooked/sliced within 4 hours. Do not turn off the burners until the meat has finished cooking. Hold cooked meat at 135F or above or rapidly cool to 41F or below and reheat to order. Turn on broiler and continue cooking and slicing meat until the entire piece of meat is cooked. Place sliced meat in steam table or cooler to cool. Compliance will be confirmed at a follow-up inspection within 10 days.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The following potentially hazardous items observed out at room temperature on the cook line: -Cooked chicken at 59F -5 trays of eggs at 63F Cook states these items were brought out of the cooler within the past 30-60 minutes. Cold potentially hazardous foods must be held at 41F or below. Return items to the cooler. Keep in cooler until ready to use. Compliance will be confirmed at a follow-up inspection within 10 days.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    Gyro on the vertical broiler observed at 80F with the burners turned off. Cook states meat has been on vertical broiler for approximately 1 hour. When using the vertical broiler, the entire piece of meat must be completely cooked/sliced within 4 hours. Do not turn off the burners until the meat has finished cooking. Hold cooked meat at 135F or above or rapidly cool to 41F or below and reheat to order. Turn on broiler and continue cooking and slicing meat until the entire piece of meat is cooked. Place sliced meat in steam table or cooler to cool. Compliance will be confirmed at a follow-up inspection within 10 days.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The following potentially hazardous items observed out at room temperature on the cook line: -Cooked chicken at 59F -5 trays of eggs at 63F Cook states these items were brought out of the cooler within the past 30-60 minutes. Cold potentially hazardous foods must be held at 41F or below. Return items to the cooler. Keep in cooler until ready to use. Compliance will be confirmed at a follow-up inspection within 10 days.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    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:
    The following foods requiring date marking observed without any date labels: -sliced turkey, ham, and corned beef -tuna salad -hard boiled eggs -several soups -stuffed peppers -stuffed cabbages -feta cheese -facility-made gyro sauce Ready-to-eat potentially hazardous foods that are held for more than 24 hours under refrigeration must be date labeled and must be consumed or discarded within 7 days of preparation. Label all required foods with dates. Compliance will be confirmed at a follow-up inspection within 10 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: Ready-to-Eat Food, Date Markin
    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:
    The following foods requiring date marking observed without any date labels: -sliced turkey, ham, and corned beef -tuna salad -hard boiled eggs -several soups -stuffed peppers -stuffed cabbages -feta cheese -facility-made gyro sauce Ready-to-eat potentially hazardous foods that are held for more than 24 hours under refrigeration must be date labeled and must be consumed or discarded within 7 days of preparation. Label all required foods with dates. Compliance will be confirmed at a follow-up inspection within 10 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
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system intake air ducts
    Locations:
    above deep fryer
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Grease build-up observed on the hood vent filters and the fire suppression system nozzles above the cook line equipment. Keep ventilation and fire suppression system clean to reduce the risk of fire.
    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.
  • Covering receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Locations:
    dumpster
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    The side door of the dumpster observed left open. Several birds observed entering dumpster during course of inspection. Keep dumpster door closed to prevent the entry of pests such as birds.
    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
  • Drying mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Wet mops observed in mop bucket. Hang or invert mops to allow to air dry.
    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.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Several wet wiping cloths observed stored on counters on cook line. Wet wiping cloths must be stored in the sanitizer solution between each use to prevent the growth of bacteria. Store wiping cloths in sanitizer between each 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
 02/16/2010Routine Inspection

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