- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- UPSTAIRS wait station work area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 2 CONTAINERS OF PASTA AT 49F INSIDE REACH-IN COOLER PREPARED THE DAY BEFORE., POTENTIALLY HAZARDOUS FOODS DISCARDED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- EXPIRED POTENTIALLY HAZARDOUS READY TO EAT FOODS (SAUCES, GRAVIES, ETC) STORED 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED MOZZARELLA AND FETA CHEESES TO BE DATE MARKED FOR 30 DAYS INSIDE REACH-IN COOLERS. THESE TYPES OF CHEESES ARE NOT ON THE EXEMPT FROM DATE MARKING LIST AND SHOULD BE DATED FOR A TOTAL OF 7 DAYS., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- basement walk-in freezer
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- BASEMENT WALK-IN FREEZER FLOOR SOILED WITH DEBRIS BENEATH THE STORAGE RACKS.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANDWASHING SIGNAGE: 1) BASEMENT HANDSINK 2) UPPER BAR WAIT STATION HANDSINK
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Facility
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED BOWLS INSIDE SEVERAL DRY GOODS CONTAINERS IN KITCHEN AND BASEMENT (SEA SALT, PANKO, ETC) - PROVIDE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION FROM BARE HAND CONTACT.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) BOTH GLASS CHILLERS AT UPPER AND LOWER BARS HAVE DIRT AND DEBRIS 2) SHELF BENEATH LOWER BAR ICE BIN SOILED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) NO HOT WATER AT SINK IN DISH WASHING AREA 2) BASE OF FAUCET AND COLD WATER FAUCET HANDLE LEAKING AT DISH AREA HANDSINK
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- UPSTAIRS bar
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
04/30/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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
- Cleaning of Plumbing Fixtures
- Comment:
- HANDWASHING SINK CLEANED.
- 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.
- Nonfood-Contact Surfaces
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/11/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF KITCHEN ICE MACHINE 2) INTERIOR SURFACE OF BASEMENT ICE MAHINE 3) MIOLD OBSERVED IN KITCHEN 2-COMPARTMENT PREP SINK,
- 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:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED VARIOUS POTENTIALLY HAZARDOUS READY TO EAT FOODS (FETA CHEESE, ETC) WITHOUT A DATE MARK NOT TO EXCEED A TOTAL OF 7 DAYS., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 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
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- HANDSINKS SOILED: 1) DISH WASHING AREA 2) BASEMENT,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility Rubber gasketing
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- TORN / DAMAGED RUBBER GASKETING ON COOLER DOORS THROUGHOUT FACILITY., RUBBER GASKETING REPLACED.
- 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)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) LOWER STORAGE SHELVES IN DISHWASHING AREA AND PREP AREA 2) FAN GUARDS INSIDE THE BASEMENT PRODUCE 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) BASEMENT PREP SINK DRAINLINE LEAKING 2) RINSE COMPARTMENT - COLD WATER FAUCET HANDLE STRIPPED AT 3-COMPARTMENT SINK,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/08/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: ICE MACHINE IN UPSTAIRS EMPLOYEE AREA IS 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
- Critical: Variance Requirement
- Comment:
- PENDING REVIEW.
- General violation description:
- 3-502.11 - A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in 8-103.10 and under 8-103.11 before smoking FOOD as a method of FOOD preservation rather than as a method of flavor enhancement
|
04/23/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED BUILD-UP OF MILDEW INSIDE ICE MACHINE IN UPSTAIRS EMPLOYEE AREA. CLEAN ICE MACHINE REGULARLY.,
- 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: Variance Requirement
- Items:
- Specialized processing methods -reduced oxygen packaging
- Problems:
- Does not have a variance
- Corrections:
- Discontinue process till a variance is obtained.
- Comment:
- A FOOD ESTABLISHMENT SHALL OBTAIN A VARIANCE BEFORE PACKAGING FOOD USING A REDUCED OXYGEN PACKAGING METHOD (ROP). OBSERVED ROP PACKAGING IN USE THROUGHOUT FACILITY. DISCONTINUE ROP PACKAGING UNTIL A VARIANCE IS OBTAINED TO PREVENT GROWTH OF AND TOXIN FORMATION BY BACTERIA.,
- General violation description:
- 3-502.11 - A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in 8-103.10 and under 8-103.11 before smoking FOOD as a method of FOOD preservation rather than as a method of flavor enhancement
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND WASHING SINKS. OBSERVED LACK OF SIGNAGE AT HAND WASHING SINKS IN THE SPINNAKER, PINNACLE, AND PUB BARS. POST HAND WASHING SIGN.
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s)
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- KNIVES, FORKS, AND SPOONS SHALL BE PRESENTED SO THAT ONLY THE HANDLES ARE TOUCHED BY EMPLOYEES. OBSERVED SILVERWARE JUMBLED NEAR THE DESSERT PREP AREA AND IN THE PUB. KEEP HANDLES FACING UP SO THAT FOOD AND LIP CONTACT SURFACES ARE NOT TOUCHED BY EMPLOYEE HANDS.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED CONDENSATION DRIPPAGE AND GAPING WALL SEAMS IN MAIN WALK-IN FREEZER, AND ICE BUILD-UP ON SHELVES AND FLOOR. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/28/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CONSUMER ADVISORY REMOVED FROM MENUS AS NO FOODS ARE SERVED UNDERCOOKED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
09/05/2013 | Follow-up |
- Critical: Controlling Pests
- Comment:
- NO PESTS OBSERVED INSIDE THE FACILITY.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Handwashing Sinks
- Comment:
- HANDSINK DESIGNATED AND PROVIDED WITH SOAP, PAPER TOWEL AND HANDWASHING SIGNAGE.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Cleaning, Frequency and Restri
- Comment:
- FLOORING CLEANED.
- 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
- Comment:
- UTENSILS STORED ON CLEAN, DRY SURFACE AND CLEANED/ SANITIZED EVERY FOUR HOURS.
- 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
- System Maintained in Good Repa
- Comment:
- HOT WATER SUPPLY RESTORED TO SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/27/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MENU ADVISORIES: 1) NO CONSUMER ADVISORY ON RESTAURANT MENU 2) CONSUMER ADVISORY OFFERED FOR HAMBURGERS ON KIDS' MENU, MENU ADVISORIES: 1) NO CONSUMER ADVISORY ON RESTAURANT MENU - CORRECTED 8/27 2) CONSUMER ADVISORY OFFERED FOR HAMBURGERS ON KIDS' MENU,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- Facility
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- NUMEROUS GNATS OBSERVED AT BAR AND BASEMENT UTILITY ROOM.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Handwashing Sinks
- Items:
- Handwashing sink(s)
- Locations:
- Facility bar
- Problems:
- Not provided In bar
- Corrections:
- Provide hand sink in same room as food handling.
- Comment:
- HANDWASHING SINK NOT DESIGNATED AT BAR 4-COMPARTMENT SINK, PROVIDED WITH SIGNAGE, SOAP AND HANDTOWELS AT ALL TIMES.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- walk in freezer(s) basement
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ACCUMULATION OF FOOD DEBRIS OBSERVED ON BASEMENT WALK-IN FREEZER FLOOR BENEATH STORAGE RACKS.,
- 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:
- Cookline
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ALL STORAGE SHELVES THROUGHOUT FACILITY STORING FOOD, EQUIPMENT AND DISHWARE 2) DIRT/ DEBRIS OBSERVED AT FLOOR OF BAR GLASS CHILLER 3) ALL DRAINBOARDS AND SHELVES AT BAR BENEATH LINERS, NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ALL STORAGE SHELVES THROUGHOUT FACILITY STORING FOOD, EQUIPMENT AND DISHWARE 2) DIRT/ DEBRIS OBSERVED AT FLOOR OF BAR GLASS CHILLER - CORRECTED 8/27 3) ALL DRAINBOARDS AND SHELVES AT BAR BENEATH LINERS
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- dump sink in dish area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER SUPPLY AT DUMP SINK IN DISH WASHING AREA. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/26/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- Facility Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- ALL CHEMICALS PROPERLY LABELED WITH COMMON NAME.
- 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.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) basement
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- UNIT 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- ceiling tiles banquet COOKLINE
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- walk-in freezer fan
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN FREEZER FAN LEAKING CAUSING ICE TO ACCUMULATE ON FLOOR.
- 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)
- Locations:
- glass chiller bar
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DIRT AND DEBRIS OBSERVED INSIDE THE BAR GLASS CHILLER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/30/2013 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED MANY FOOD ITEMS DATE MARKED IMPROPERLY WITH THE USE-BY DATE 8 OR MORE DAYS AFTER THE PREP DATE. FOODS REQUIRING DATE MARKING MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. THE USE-BY DATE IS DETERMINED BY ADDING 6 DAYS TO THE PREPARATION DATE FOR A MAXIMUM TOTAL OF 7 DAYS. PROPERLY DATE MARK ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOOD ITEMS. CORRECTED DURING INSPECTION BY MODIFYING THE COMPUTER PROGRAM THAT CREATES THE DATE LABELS TO CALCULATE A USE-BY DATE THAT IS SIX DATES BEYOND THE PREP DATE TO PROVIDE A MAXIMUM LIFE OF 7 DAYS FOR REQUIRED FOODS.
- 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, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL FOOD ITEMS HELD BEYOND THE USE-BY DATES. ALL FOOD ITEMS REQUIRING DATE MARKINGS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE. DISCARD ALL FOOD ITEMS WITH USE-BY DATES THAT HAVE PASSED. CORRECTED DURING INSPECTION BY DISCARDING FOODS THAT HAVE PASSED THE USE-BY DATE.
- 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
|
07/31/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- MEAT SLICER CLEANED AND SANITIZED.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- GLASS WASHER AT 12.5 OPPM IODINE
- 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
|
01/26/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN BACK OF MEAT SLICER BLADE OF DRIED FOOD PRODUCE OBSERVED ON THE BACK OF THE BLADE......ENSURE MEAT SLICER IS BROKEN DOWN AT THE END OF WORK DAY AND RUN THROUGH THE DISHWASHER TO ENSURE PROPER SANITIZING OF EQUIPMENT AND UTENSILS. ,
- 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: Separation, Packaging, & Segre
- Comment:
- STORE RAW ANIMALFOODS SEPARATE FROM OTHER FOODS......PICKLES AND SAURKRAUT OBSERVED IN FRONT OF BOX OR RAW EGGS.....OPERATOR CORRECTED AT TIME OF VISIT BY RELOCATING ANY NON RAW ANIMAL FOODS SUCH AS THE PICKLES FROM STORAGE IN FRONT OF THE BOXESOF RAW EGGS TO AN AREA OF THE WALK IN AWAY FROM RAW ANIMAL FOODS.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- BAR GLASS WASHER WAS NOT DISPENSIG SANITZER AT VISIT.....SEND ALL GLASSWARE TO MAIN KITCHEN DISHWASH UNTIL REPAIRED TO DISPENSE 12.5 TO 25PPM .....SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM. ,
- 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
|
01/12/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- IODINE AT 12.5 PPM DURING RINSE CYCLE OF GLASSWASHER. VIOLATION 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
|
06/22/2011 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASSWASHER IN UPSTAIRS BAR NOT SANITIZING. IODINE MUST BE 12.5 PPM TO EFFECTIVELY SANITIZE.,
- 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
|
06/02/2011 | Routine Inspection |
| 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: 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
12/02/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- RAW EGGS OVER READY-TO-EAT FOOD IN UPSTAIRS REACH-IN COOLER. BASEMENT MEAT BOX HAS RAW POULTRY AND RAW GROUND BEEF OVER RAW WHOLE MEATS. CORRECTED AT TIME OF INSPECTION BY RE-ARRANGING COOLERS TO REFLECT SAFE STORAGE PRACTICES.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
04/29/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- INTERIOR OF ICE MACHINES ARE CLEAN TO SIGHT AND TOUCH. UV SYSTEM IMSTALLED IN BASEMENT ICE MACHINE TO ELIMINATE MICROBIAL GROWTH. UPSTAIRS ICE MACHINE SHUT OFF FOR SEASON. ALL ICE MACHINES PLACED ON MONTHLY CLEANING SCHEDULE. 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
|
11/06/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Grosse Pointe Yacht Club, 788 Lakeshore, Grosse Pointe Shores, MI 48236 »