- Critical: Controlling Pests
- Comment:
- RODENT DROPPINGS ELIMINATED AND ACTIVITY MONITORED AS REQUIRED.
- 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: Conveying Sewage
- Comment:
- SEWAGE NO LONGER OVERFLOWING FROM GREASE TRAP AT 3-COMPARTMENT SINK.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Food Temperature Measuring Dev
- Comment:
- METAL STEMMED PRODUCT THERMOMETER PROVIDED.
- 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)
- Critical: Hand Drying Provision
- 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: Handwashing Cleanser, Availabi
- Comment:
- SOAP PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS FOODS RELOCATED TO A COOLER MAINTAINING 41F OR BELOW.
- 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: Toilet Tissue, Availability
- Comment:
- TOILET PAPER PROVIDED TO RESTROOM.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- 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.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- COOKLINE PREP STATION COOLER NOT MAINTAINING 41 F OR BELOW, CONTAINS POOLED LIQUID - DISCONTINUE USE OF 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.
- In-Use Utensils, Between-Use S
- Comment:
- UTENSILS PLACED INSIDE HOT WATER AT 135F OR ABOVE INSIDE STEAM TABLE PAN.
- 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
- Intensity
- Comment:
- ADEQUATE LIGHT PROVIDED.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Maintaining Premises, Unnecess
- Comment:
- INOPERABLE PREP COOLER AND FRYER MOVED TO REAR OF FACILITY - REMOVE COMPLETELY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- 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.
- Outer Openings, Protected
- Comment:
- HOLE SEALED AT REAR DOOR.
- 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
- Toilet Room Receptacle, Covere
- Comment:
- COVERED WASTE RECEPTACLE PROVIDED TO EMPLOYEE RESTROOM.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Comment:
- NO SANITIZING SOLUTION FOR WIPING CLOTH STORAGE OBSERVED.
- 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
|
06/05/2015 | Follow-up |
- Critical: Controlling Pests
- Items:
- Routine inspections of premises for evidence of pests
- Locations:
- Facility
- Problems:
- Not performed
- Corrections:
- Inspections must be performed as stated above.
- Comment:
- EXCESSIVE AMOUNTS OF MOUSE DROPPINGS THROUGHOUT FACILITY. OBSERVED ON FOOD CONTAINERS, COUNTERS, SHELVES, TABLES, WATER HEATER, FLOOR, INSIDE UNUSED COOLER, ETC.,
- 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: Conveying Sewage
- Items:
- Sewage
- Locations:
- 3-compartment sink(s) grease trap
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- SEWAGE BACKFLOW FROM 3-COMPARTMENT SINK GREASE TRAP.,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- UNABLE TO PROVIDE A FOOD THERMOMETER.,
- 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)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANDTOWELS AT KITCHEN AND RESTROOM HANDSINKS.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT KITCHEN AND RESTROOM HANDSINKS.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKED CHICKEN STRIPS AT 50F, RAW CHICKEN 49F, SHREDDED LETTUCE AT 48F-52F AT PREP STATION COOLER - 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: Toilet Tissue, Availability
- Items:
- Toilet paper at toilet in restroom Employee
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- pizza prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- 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:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORING SOILED WITH DIRT, GREASE AND MOUSE DROPPINGS BENEATH AND BEHIND EQUIPMENT.,
- 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:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- OBSERVED POROUS CEILING TILES - REPLACE, PROVIDE SMOOTH AND EASILY CLEANABLE CEILING TILES.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) COOKLINE PREP STATION COOLER AT50F WITH EXCESSIVE POOLED LIQUID INSIDE 2) INOPERABLE PIZZA PREP STATION COOLER 3) INOPERABLE SMALL PREP COOLER AT COOKLINE,
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline counter(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- OBSERVED SCOOP IN STANDING WATER ON COUNTER AT COOKLINE.,
- 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
- Intensity
- Items:
- Lighting intensity
- Locations:
- Facility
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- SEVERAL LIGHTS OUT IN FACILITY - REPLACE, PROVIDE ADEQUATE LIGHTING FOR COOKING AND CLEANING.,
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- MISSING LIGHT SHIELDS IN FACILITY.
- 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
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Locations:
- Facility
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- REMOVE INOPERABLE EQUIPMENT FROM FACILITY - GREASE LADEN FRYER AT COOKLINE AND SMALL PREP COOLER AT COOKLINE.,
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ALUMINUM FOIL LINING STORAGE SHELVES 2) SHELVES ABOVE COOKLINE TABLE & 3-COMPARTMENT SINK SOILED, GREASY AND STICKY 3) PIZZA CUT TABLE 4) COCA COLA COOLER 5) EXCESSIVE ICE ACCUMULATED IN REACH-IN FREEZERS - DEFROST,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- exterior exit door
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- LARGE HOLE AT BOTTOM OF EXTERIOR EXIT DOOR - SEAL.,
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED NO SANITIZING SOLUTION FOR WIPING CLOTH STORAGE.,
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
05/27/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Observed mixer, mixer attachment and pizza paddles clean. Corrected
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Comment:
- Observed paper towels at all hand sinks. Corrected
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Comment:
- Observed hot and cold water at hand sink in bathroom. Corrected
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed gyro meat at 40 degrees in cooler. 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, Potentially Haza
- Comment:
- Observed proper date marking. 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
- Critical: Toilet Tissue, Availability
- Comment:
- Observed toilet paper in rest rooms. Corrected
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Cleaning, Frequency and Restri
- Comment:
- Observed ceiling and vents clean. Corrected
- 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.
- Nonfood-Contact Surfaces
- Comment:
- Observed mixer unit and shelves clean. Corrected
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Thawing
- Comment:
- Observed no improper thawing practices. Corrected
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Toilet Room Receptacle, Covere
- Comment:
- Observed lid on restroom garbage can. Corrected
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/09/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment mixer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed mixer, mixer attachment and pizza paddles with excess crusty debris on them. Food contact surfaces must be clean and sanitized. Clean and sanitize these items. Correct immediately,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels in facility. Bath kitchen hand sink and bathroom hand sink had no paper towels. Hand washing sinks must have paper towels at all times. Manager went out and purchased paper towels and brought back to establishment at time of inspection. Keep paper towels at all hand sinks. Correct immediately,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot water in employee restroom. Hand sinks must have hot water at all times. Provide hot water. Fix leak if applicable. Correct immediately,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed gyro meat in ball laying on grill Keep at 41 degrees or cook above 165 and hold above 135 degrees. Discard. Observed cooked chicken in pan at 123 degrees on grill. Discard. Keep at degrees or higher. Potentially hazardous food must be held at or above 135 degrees at all times. Correct immediately,
- 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:
- 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:
- Observed home made ranch not dat marked. All ready to eat items prepared and held for over 24 hours must be date marked. Correct immediately,
- 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: Toilet Tissue, Availability
- Items:
- Toilet paper at toilet in restroom Employee
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no toilet paper in employee rest room. Toilets must have toilet paper at all times. Correct immediately,
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed dusty ceiling vents in kitchen and ceiling around vents. Clean ceiling and vents of dust. Physical facilities must be clean. Correct immediately,
- 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:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Observed ceiling tiles in kitchen not smooth and easily cleanable. The are porous. Provide food grade smooth and easily cleanable tiles. Correct by next routine inspection.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed both 1 door tall white freezers with excess ice inside. Thaw these freezers. Equipment must be maintained in good working order. Correct immediately
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed mixer unit stand, shelf under cook area, shelf above grill, shelf under pizza prep area and inside of 3 door prep cooler with excess food debris on them. Non food contact surfaces must be clean. Clean these areas. Correct immediately,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Cooked improperly
- Corrections:
- Cook properly.
- Comment:
- Observed frozen spigot of gyro meat thawing by laying on grill. Thaw in cooler and cook completely. Do not thaw on grill or lay on grill awaiting to be cooked. Fix the practice of thawing and cooking gyro meat. Correct immoderately,
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no lid on employee restroom garbage can. Provide lid for restroom garbage can. Correct immediately,
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wet rags stored on counter. Keep in between use rags in 50 - 100 ppm chlorine. Provide and use rag bucket. Correct immediately
- 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
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11/12/2014 | Routine |
Restaurant representatives - add corrected or new information about Halal Desi Pizza & Gyro's, 2200 Caniff, Hamtramck, MI 48212 »