- Critical: Backflow Prevention, Air Gap
- Comment:
- AIR GAP PROVIDED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
02/13/2015 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- Dish washing Area overhead sprayer
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF THE SINK AT DISPOSAL SINK.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Equipment Food-Contact Surface
- Items:
- Serving container(s) with ready-to-eat food(s)
- Locations:
- bar snack cabinet
- Problems:
- Not cleaned every 24 hours Or food remaining in container not discarded After 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- SNACK BOWLS AT MAIN BAR USED FOR READY TO EAT FOODS OBSERVED TO BE SOILED OR STILL CONTAIN FOODS - DISCARD FOODS AFTER EACH USE, CLEAN AND SANITIZE. PROVIDE CLEAN CONTAINERS TO EACH GUEST, FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED WHEN CONTAMINATED.
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) basement
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALTERNATE ICE MACHINE USED.
- 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: Ice Used as Exterior Coolant,
- Items:
- Ice
- Locations:
- Ice bin(s) bar
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- OBSERVED BOTTLE OF ORANGE JUICE INSIDE ICE BIN AT SPORTS GRILL BAR., ITEMS REMOVED - ICE DISCARDED.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- 4-door cooler(s) prep area
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- EXPIRED HOMEMADE SAUCES STORED INSIDE 4-DOOR COOLER IN PREP AREA., EXPIRED / IMPROPERLY DATE MARKED FOODS DISCARDED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HANDWASHING SINKS SOILED: 1) KITCHEN HANDSINK NEAR BEVERAGE STATION 2) EMPLOYEE MEN'S RESTROOM 3) EMPLOYEE WOMEN'S RESTROOM
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Dry storage area basement
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- Dry storage area basement
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD ITEMS STIORED DIRECTLY ON BASEMENT DRY STORAGE ROOM FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) SHELF STORING VINEGARS AND BOTLLED SAUCES 2) SHELVES STORING DISHWARE
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/29/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- ceiling vent cover SALAD PREP AREA
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Floors, Walls, and Ceilings
- Items:
- Wall(s)
- Locations:
- Dish washing Area
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- WALL SURFACE BEHIND DISH MACHINE DAMAGED/ POOR REPAIR AND MOLDY (PLASTER MISSING, HOLES IN WALL) - REPAIR TO PROVIDE A SMOOTH, DURABLE, NONABSORBENT AND EASILY CLEANABLE SURFACE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- basement dry storage room
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
07/17/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- EXPIRED SAUCES, PUREES , ETC AND POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE FOR MORE THAN 7 DAYS INSIDE THE WALK-IN COOLER., EXPIRED / IMPROPERLY DATE MARKED FOODS DISCARDED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- above the dish machine ventilation hood duct
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- basement dry storage room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Dish washing Area
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CHIPPING PAINT ON CEILING IN DISH WASHING AREA.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- basement dry storage room
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) COUNTER STORING GLASSWARE AT BANQUET BAR 2) COUNTER BEHIND FAUCETS AT SPORTS BAR 3) FAN GUARD IN MEAT WALK-IN COOLER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restrooms
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
12/18/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) basement
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- UNITS TURNED OFF UNTIL CLEANED AND SANITIZED. ALTERNATE UNIT USED FOR ICE.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- EXPIRED POTENTIALLY HAZARDOUS READY TO EAT FOODS (SAUCES, SOUPS, POTATOES, SALSA, ETC) OBSERVED INSIDE WALK-IN COOLER AND OTHER REACH-IN COOLERS INSIDE THE KITCHEN., EXPIRED DATE MARKED FOODS DISCARDED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- COOKLINE VENTILATION HOOD FILTERS SOILED AND VENTILATION HOOD DUCT ABOVE THE DISH MACHINE.
- 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- dry goods container
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- PROVIDE UTENSILS WITH HANDLES OR SCOOPS TO PREVENT BARE HAND CONTACT WITH FOODS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- dish washing area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Linens and Napkins, Use Limita
- Items:
- Linen(s) and napkin(s)
- Locations:
- Coolers Kitchen Area
- Problems:
- In contact with food(s)
- Corrections:
- Remove.
- Comment:
- CLOTH TOWELS IN CONTACT WITH LETTUCE INSIDE KITCHEN COOLERS.
- General violation description:
- 3-304.13 - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- bar 3-compartment sink
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Removing Dead or Trapped Birds
- Items:
- Dead/trapped pest(s) insects
- Locations:
- Wait station LOWER LEVEL
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- NUMEROUS DEAD BUGS ON WINDOW SILL IN LOWER LEVEL WAIT STATION.
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Surface Characteristics
- Items:
- Wall material(s) for repair
- Locations:
- Facility
- Problems:
- Not light in color
- Corrections:
- Repair/replace to light in color.
- Comment:
- WALL SURFACES INSIDE THE WALK-IN COOLER AND SURROUNDING THE DISH MACHINE ARE DAMAGED AND IN POOR REPAIR. ALL SURFACES EXPOSED TO MOISTURE MUST BE SMOOTH, DURABLE, NONABSORBENT AND EASILY CLEANABLE - REPAIR.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) 3-COMPARTMENT SINK FAUCET LEAK 2) 3-COMPARTMENT SINK DRAINLINE LEAKING INTO BUCKET 3) PREP AREA SINK DRAINLINE LEAKING INTO BUCKET
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/26/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOOR BENEATH THE 3-COMPARTMENT SINK WHERE GREASE/DEBRIS 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.
|
12/19/2012 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- AMBIENT AIR TEMPERATURE IN THE COOK LINE PREP COOLER DRAWERS AT THE WEST END OF THE LINE OBSERVED TO BE 55 DEGREES F. COOLERS MUST BE CAPABLE OF HOLDING FOODS AT 41F OR BELOW. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLER DRAWERS UNTIL THEY HAVE BEEN SERVICED AND ARE CAPABLE OF HOLDING FOOD AT 41F OR BELOW.
- 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.
|
06/29/2012 | Routine Inspection |
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- ceiling lights
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED MISSING LIGHT SHIELDS AT THESE LOCATIONS: - WALK-IN COOLER - WALK-IN FREEZER - BACK KITCHEN - DISH WASH MACHINE LOCATION - DRY STORAGE ROOM IN BASEMENT ADDRESS NEEDED LIGHT SHIELD PROTECTION AT ABOVE LOCATIONS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
12/15/2011 | Routine Inspection |
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED FOOD STORED ON FLOOR IN WALK-IN FREEZER. STORE FOOD AT LEAST SIX INCHES ABOVE THE GROUND.
- 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
|
05/26/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- DRESSINGS AT 39F, BLEU CHEESE AT 41F IN TOP
- General violation description:
- 3-501.16 - BREAD PUDDING IN BOTTOM AT 38F. TEMPERATURE LOG POSTED, TEMPERATURES RECORDED 3X PER DAY. VIOLATION CORRECTED.
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- POTENTIALLY HAZARDOUS FOOD LABELED WITH DISCARD DATE. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
04/06/2011 | Follow-up |
| No violation noted during this evaluation. | 12/23/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: 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.
- 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: 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.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- 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
|
12/02/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- BLEU CHEESE AT 40F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Disposition
- Comment:
- ALL PREP DATES WITHIN THE LAST 6 DAYS. VIOLATION CORRECTED.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
06/23/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Grosse Pointe Club, 6 Berkshire Place, Grosse Pointe Farms, MI 48236 »