- 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 After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED HOMEMADE SAUCES, DRESSINGS, ETC WITH EXPIRED CONSUME BY DATES OR NO DATES AT ALL., EXPIRED POTENTIALLY HAZARDOUS READY TO EAT FOODS DISCARDED, 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
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- basement 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- fan guard Walk-in cooler
- 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:
- 3-compartment sink(s) window sills
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- NUMEROUS DEAD BUGS IN WINDOW SILLS ABOVE 3-COMPARTMENT SINK.
- 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACLITIES IN POOR REPAIR: 1) CHIPPING PAINT ON CEILING DUCTS IN DY STORAGE ROOM - ELIMINATE TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE 2) TILE MISSING AND EXPOSED WOOD BENEATH ROTTING AROUND MOP SINK - REPAIR TO PROVIDE A SMOOTH, DURABLE, NONABSORBENT, EASILY CLEANABLE SURFACE
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) BASE OF 2-COMPARTMENT & 3-COMPARTMENT SINK FAUCETS LEAK WHEN WATER IS ON 2) ONE EMPLOYEE RESTROOM TOILET OUT OF ORDER
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE RESTROOMS USED BY FEMALE STAFF MUST HAVE AT LEAST ONE COVERED WASTE RECEPTACLE IN EACH.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
06/19/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- can opener(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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
- Linens and Napkins, Use Limita
- Items:
- Linen(s) and napkin(s)
- Locations:
- walk-in cooler(s)
- Problems:
- In contact with food(s)
- Corrections:
- Remove.
- Comment:
- CLOTH TOWEL STORED OVER LETTUCE INSIDE THE WALK-IN COOLER.
- 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.
- System Maintained in Good Repa
- Comment:
- FAUCETS LEAKING AT BASE OF 2-COMPARTMENT SINK, 3-COMPARTMENT SINK AND HOT WATER FAUCET HANDLE AT DISH AREA SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/11/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- ventilation hood filter(s)
- 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:
- Storage area basement
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF CUPS STORED DIRECTLY ON THE FLOOR IN BASEMENT STORAGE ROOM.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler and freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED FOOD ITEMS STORED DIRECTLY ON THE FLOOR BENEATH THE STORAGE RACKS IN THE WALK-IN COOLER AND FREEZER.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- 2-door cooler Kitchen Area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WATER LEAKING FROM KITCHEN 2-DOOR COOLER INTO PAN BENEATH THE UNIT.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Dish washing Area
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Storage shelves dry storage room
- 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:
- Dish washing Area
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- NUMEROUS DEAD INSECTS IN THE WINDOW SILL ABOVE THE 3-COMPARTMENT SINK AND PREP TABLE.
- 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.
|
06/30/2014 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly In large container Stock pot
- Corrections:
- Utilize long, shallow pans.
- Comment:
- LARGE STOCK POTS OF FOOD ABOVE 160F COOLING INSIDE WALK-IN COOLER. , POTENTIALLY HAZARDOUS FOOD COOLED WITH ICE WAND AND UNCOVERED.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- Storage area basement
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF SINGLE SERVICE CUPS STORED DIRECTLY ON FLOOR IN BASEMENT STORAGE AREA.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- storage shelf beverage dispenser
- 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.
|
01/21/2014 | Routine |
- Equipment, Utensils, Linens, a
- Items:
- Laundered linen(s)
- Locations:
- storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- PACKAGES OF CLEAN LINEN STORED DIRECTLY ON STORAGE AREA 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
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- dish area handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen table STORING mixer
- 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:
- window sills
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) LEAK AT KITCHEN HANDSINK FAUCETS 2) LEAK AT DISH AREA DUMP SINK HOT WATER FAUCET
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/16/2013 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Above the Dish machine
- 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:
- Laundered linen(s)
- Locations:
- Facility
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- LINEN STORED DIRECTLY ON FLOOR IN STORAGE AREA AND BASEMENT LAUNDRY AREA.
- 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
|
01/30/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 3 UNCOVERED EMPLOYEE BEVERAGES IN GLASSES IN THE KITCHEN. EMPLOYEE BEVERAGES MUST BE KEPT COVERED IN UNBREAKABLE CONTAINERS AND BE STORED BELOW AND AWAY FROM FOOD AND FOOD PREP AREAS. PROVIDE APPROVED CUPS WITH LIDS FOR EMPLOYEE BEVERAGES AND STORE PROPERLY. CORRECTED AT TIME OF INSPECTION BY REMOVING EMPLOYEE DRINKS IN GLASSES FROM KITCHEN. FOAM CUPS WITH LIDS WILL BE USED FOR EMPLOYEE BEVERAGES.
- 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
- 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 ON COUNTERS IN KITCHEN. WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. STORE WET WIPING CLOTHS SUBMERGED IN SANITIZER WHEN NOT IN USE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
07/19/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- READY TO EAT POTENTIALLY HAZARDOUS FOOD PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED. OBSERVED SEVERAL CONTAINERS OF SOUPS AND HEAVY CREAM, WITHOUT PROPER DATE MARKING. HOLD FOOD AT 41 DEGREES OR LESS FOR A MAXIMUM OF 7 DAYS. -CORRECTED AT INSPECTION- ITEMS IN THE WALK-IN COOLER WERE DATE MARKED PROPERLY.
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- THE PERSON IN CHARGE SHALL REQUIRE EMPLOYEES TO REPORT INFORMATION ABOUT THEIR HEALTH AS THEY RELATE TO DISEASES THAT ARE TRANSMITTABLE THROUGH FOOD. EMPLOYEES MUST REPORT THE FOLLOWING ILLNESSES AS DIAGNOSED BY A HEALTH PRACTITIONER: NOROVIRUS, HEPATITIS A, SHIGELLA, E. COLI, AND SALMONELLA. THE PERSON IN CHARGE WAS NOT ABLE TO LIST THE BIG 5 ILLNESSES THAT MUST BE REPORTED. TRAIN EMPLOYEES TO REPORT IF THEY HAVE BEEN DIAGNOSED WITH A BIG 5 ILLNESS.-CORRECTED- THE PERSON IN CHARGE WILL TRAIN EMPLOYEES ON THE REPORTING OF THE BIG 5 ILLNESSES AND POST THOSE REQUIREMENTS.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A SIGN THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HAND WASHING SINKS USED BY FOOD EMPLOYEES. OBSERVED ONE HAND WASHING SINK IN THE KITCHEN AREA TO NOT HAVE A HAND WASHING SIGN. POST PROPER HAND WASHING SIGN AT THE SINK.
- 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.
|
01/05/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- WALK-IN COOLER ADJUSTED, HOLDING FOOD AT 39F. 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)
|
08/12/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WALK-IN COOLER HOLDING COOKED CHICKEN AT 45F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. BRING COOLER TEMPERATURE DOWN TO SAFE LEVEL.,
- 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)
|
07/21/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED RAW HAMBURGER AND RAW BACON STORED OVER LETTUCE AND DELI HAM IN WALK-IN COOLER. CORRECTED AT TIME OF INSPECTION BY MOVING RAW MEATS TO BOTTOM SHELF.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DOOR HANDLE ON REACH-IN COOLER IS BROKEN OFF. EQUIPMENT MUST BE MAINTAINED IN GOOD CONDITION. REPAIR.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED DISPOSABLE CUPS STORED ON FLOOR IN BASEMENT STORAGE ROOM. STORE ALL FOOD SERVICE ITEMS AT LEAST SIX INCHES ABOVE THE GROUND.
- 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
|
01/26/2011 | Routine Inspection |
| No violation noted during this evaluation. | 07/16/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW PORK SAUSAGE STORED OVER VEGETABLES, SPEED RACK WITH RAW BEEF OVER RAW FISH IN WALK-IN COOLER. TOP DOWN STORAGE MUST BE AS FOLLOWS: READY-TO-EAT FOODS RAW FISH/RAW EGGS RAW WHOLE MEATS RAW GROUND MEATS RAW CHICKEN CORRECTED AT TIME OF INSPECTION BY RE-ARRANGING FOODS 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
|
01/21/2010 | 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 PAN OF RAW CHICKEN STORED ON FLOOR IN WALK-IN COOLER. FOOD MUST BE STORED AT LEAST 6 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Laundered linen(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CLEAN LINENS STORED ON FLOOR. STORE AT LEAST 6 INCHES ABOVE THE GROUND.
- 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
|
07/29/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Grosse Pte War Mem Kitchen #1, 32 Lake Shore, Grosse Pointe Farms, MI 48236 »