- 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
- 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)
|
05/01/2015 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Comment:
- ALL RAW ANIMAL FOODS STORED BELOW AND AWAY FROM ALL OTHER FOOD ITEMS.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- 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
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHEMICAL TEST STRIPS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Characteristics
- Comment:
- DAMAGED FOOD CONTACT EQUIPMENT DISCARDED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Cleaning, Frequency and Restri
- Comment:
- CEILING VENTS CLEANED., WALL SURFACE 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.
- Food Storage
- Comment:
- NO FOOD ITEMS STORED ON 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
- 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.
- Single-Service and Single-Use
- Comment:
- SINGLE SERVICE ITEMS NO LONGER RE-USED.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
- Sponges, Use Limitation
- Comment:
- SPONGES DISCARDED.
- General violation description:
- 4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
- Temperature Measuring Devices
- Comment:
- NO HANGING THERMOMETER IN SMOOTHIE PREP COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
04/27/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) serving line
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR SURFACES OF ICE MACHINE OBSERVED TO HAVE MOLD.,
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- 2 glass door cooler serving line
- 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 SEVERAL TRAYS OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE 2-GLASS DOOR COOLER IN SERVING AREA.,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- 2 glass door cooler serving line
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED LARGE POT WITH BEAN SOUP INSIDE 2-GLASS DOOR COOLER WITHOUT A CONSUME BY DATE. ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PREPARED OR OPENED AND STORED FOR MORE THAN 24 HOURS MUST BE DATE MARKED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 DAYS. THE DAY OF PREPARATION + 6 DAYS = DISCARD DATE,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- handsink drainline serving line
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- dry goods container Kitchen Area
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- WHITE DRY GOODS CONTAINER DAMAGED AND DUCT TAPED - DISCARD.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) WALL SURFACES AT REAR WOODEN PREP TABLE AND BEHIND MIXER 2) CEILING VENT COVER HEAVILY SOILED ABOVE THE RETURNABLES IN STORAGE ROOM, ,
- 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:
- CANNED GOOD(S)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED CANNED GOODS STORED ON FLOOR BENEATH KITCHEN PREP TABLE.,
- 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) SHELVES ABOVE PREP TABLE IN KITCHEN STORING TOPPINGS AND FILLINGS 2) INTERIOR SURFACES OF PROOF BOXES 3) INTERIOR SURFACES OF KICTHEN 3-DOOR COOLER 4) TABLE STORING WIRE RACKS AT COOKLINE 5) EXTERIOR LIDS OF DRY GOODS CONTAINERS IN KITCHEN 6) ALL FRONT COUNTER SHELVES STORING SPICES, CAKE MIX, CANNED GOODS 7) UNDERSIDE OF CAPPUCCINO MACHINE AROUND SPOUTS,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single-Service and Single-Use
- Items:
- Single-service/single-use items
- Locations:
- deli paper Kitchen Area
- Problems:
- Reused
- Corrections:
- Do not reuse single-service/single-use items.
- Comment:
- OBSERVED SINGLE SERVICE DELI PAPER STACKED TO BE RE-USED INSDIE THE KITCHEN. DISCARD.,
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
- Sponges, Use Limitation
- Items:
- Sponges
- Locations:
- Facility
- Problems:
- Used
- Corrections:
- Discontinue use.
- General violation description:
- 4-101.16 - Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANGING THERMOMETERS INSIDE SMOOTHIE PREP COOLER AND DESSERT DISPLAY COOLER.,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
04/10/2015 | Routine |
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Designed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Observed paint brush used on food. Discard brush. use a food grade brush. Utensils/equipment must be food grade and durable. Correct immediately.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Corrections:
- Clean as required above.
- Comment:
- Observed ice machine found with excess black debris and slime on drop shield in ice machine. Food contact surfaces must be clean and sanitized. Empty or thaw ice before cleaning. Correct immediately
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed handle and door of 1 door prep cooler with excess crusty debris on it. Clean door and handle. Non food contact surfaces must be clean and sanitized. 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.
|
10/26/2014 | Routine |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- OBSERVED 3 HOUSE AND GARDEN RAID CANS IN ESTABLISHMENT. THESE ARE NOT APPROVED TO BE USED IN A FOOD ESTABLISHMENT. USE COMMERCIAL PEST SPRAYS OR WORK WITH A PEST CONTROL PROVIDER. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY DISCARDING UNAPPROVED PEST SPRAYS. CORRECTED
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED 5 SPOONS AND KNIVES HANDING ON CLEAN UTENSILS RACK BY 3 COMPARTMENT SINK WITH EXCESS FOOD DEBRIS ON THEM. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. DO NOT STORE SOILED UTENSILS WITH CLEAN UTENSILS. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY WASHING AND SANITIZING ALL UTENSILS ON STORAGE RACK AT 3 COMPARTMENT SINK. 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: Incidental Food Contact, Crite
- Items:
- Lubricant(s)
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- OBSERVED 3 M RUBBING COMPOUND LOCATED ABOVE SLICER. MANAGER STATES THIS IS USED ON MIXER BOWL UNIT. THIS IS NOT APPROVED TO BE USED. USE THE FOOD GRADE LUBRICANT THAT IS IN ESTABLISHMENT. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY REMOVING 3 M RUBBING COMPOUND FROM ESTABLISHMENT. CORRECTED
- General violation description:
- 7-205.11 - Lubricants shall meet the requirements specified in 21 CFR 178.3570 Lubricants with incidental food contact, if they are used on FOOD-CONTACT SURFACES, on bearings and gears located on or within FOOD-CONTACT SURFACES, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED ONLY HAND SINK IN ESTABLISHMENT WITH PLATES AND CUPS IN IT. HAND SINKS MUST BE USED FOR HAND WASHING ONLY AND BE ACCESSIBLE AT ALL TIMES. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION AND BY REMOVING ITEMS FROM HAND SINK. CORRECTED
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED EMPLOYEE PREPARING FOOD WITH NO HAT. EMPLOYEES MUST WEAR A HAT WHEN PREPARING FOOD. CORRECT IMMEDIATELY
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- 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 ONIONS, CANNED MILK AND POP STORED ON GROUND IN VARIOUS LOCATIONS IN KITCHEN AND SERVING AREAS. STORE ALL FOOD AND DRINKS AT LEAST 6 INCHES OFF THE GROUND AT ALL TIMES. CORRECT IMMEDIATELY
- 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- OBSERVED MANY BULK FOOD CONTAINERS NOT LABELED. LABEL ALL BULK FOOD CONTAINERS. CORRECT IMMEDIATELY
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED ICE CREAM SCOOP STORED IN STANDING WATER. STORE IN A DIPPER WELL OR ON A CLEAN SURFACE. CORRECT IMMEDIATELY
- 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)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DOORS AND HANDLES ON 2 DOOR PROOFER AND 2 DOOR TALL COOLER IN PREP AREA FOOD ENCRUSTED. OBSERVED INSIDE DOOR AND SHELVES IN 2 DOOR TALL COOLER WITH EXCESS FOOD DEBRIS ON IT. OBSERVED BOTTOM OF ROLLING DONUT PREP TABLE FOOD ENCRUSTED. NON FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. 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.
|
04/21/2014 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- OBSERVED 3 COMPARTMENT SINK SET UP CORRECTLY. CORRECTED
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Conditions of Use
- Comment:
- OBSERVED NO UNAPPROVED PEST SPRAYS IN ESTABLISHMENT. CORRECTED
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Manual and Mechanical Warewash
- Comment:
- OBSERVED DO NOT USE SIGN ON DISH MACHINE. MANAGER STATES THEY USE 3 COMPARTMENT SINK TO SANITIZE UTENSILS. 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED CREAMER IN SERVING EQUIPMENT BELOW 41 DEGREES. 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: When to Wash
- Comment:
- OBSERVED PROPER HAND WASHING. CORRECTED
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Equipment Food-Contact Surface
- Comment:
- OBSERVED ICE MACHINE TO BE CLEAN INSIDE. CORRECTED
- 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
|
11/06/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- OBSERVED 0 PPM CHLORINE AND LESS THAN 160 DEGREES ON UTENSILS AT DOMESTIC DISHMACHINE. UTENSILS IN DISH MACHINE. FOR PROPER SANITATION 50 - 100 PPM CHLORINE MUST BE PRESENT AT DISHMACHINE OR UTENSILS MUST BE SANITIZED ABOVE 160 DEGREES. RINSE CYCLE MUST BE ABOVE 180 DEGREES. REMOVE DISHMACHINE, PUT DO NOT USE SIGN ON IT. OR INSTALL A COMMERCIAL DISHMACHINE. USE THE 3 COMPARTMENT SINK METHOD OF SANITIZING UTENSILS UNTIL CORRECTED. FILL OUT RISK CONTROL PLAN. FAILURE TO CORRECT WILL RESULT IN AN OFFICE CONSULTATION AT THE WAYNE COUNTY HEALTH DEPARTMENT. CORRECT IMMEDIATELY,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- OBSERVED 2 SURE SHOT PEST SPRAYS AND 2 RAID PEST SPRAYS IN ESTABLISHMENT. THESE SAY HOUSEHOLD USE ONLY ON THEM. USE COMMERCIAL PEST SPRAYS OR WORK WITH A PEST CONTROL PROVIDER IF PEST PROBLEM OCCURS. REMOVE UNAPPROVED PEST SPRAYS. CORRECT IMMEDIATELY,
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND SINK AT FRONT COUNTER. HAND WASHING SINKS MUST HAVE PAPER TOWELS AT ALL TIMES TO ENSURE PROPER HAND WASHING. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY PROVING PAPER TOWELS TO THIS HAND SINK. 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Comment:
- OBSERVED EMPLOYEE JUST WASHING ITEM AT 3 COMPARTMENT SINK WITHOUT USING SANITIZER. 3 COMPARTMENT SINK NOT SET UP CORRECTLY. EMPLOYEE MUST WASH, RINSE, SANITIZE WITH 50 - 100PPM CHLORINE THEN AIR DRY UTENSILS. TRAIN ALL EMPLOYEES ON HOW TO SANITIZE UTENSILS AT THE 3 COMPARTMENT SINK. CORRECT IMMEDIATELY,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CREAMER IN SERVING EQUIPMENT MACHINE ON SERVING COUNTER AT 56 DEGREES. DISCARD. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. KEEP CREAMER IN UNIT BELOW 41 DEGREES AT ALL TIMES TO PREVENT MICRO ORGANISM GROWTH. 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE WIPING SOILED HANDS ON A CLOTH TOWEL AND EMPLOYEES NOT WASHING HANDS BEFORE GLOVE USE. EMPLOYEES MUST WASH HANDS IN A HAND SINK FOR AT LEAST 20 SECONDS WITH SOAP AND DRY HANDS WITH A PAPER TOWEL BEFORE GLOVE USE. EMPLOYEES CAN NOT WIPE SOILED HANDS ON A RAG. TRAIN ALL EMPLOYEES ON WHEN TO WASH HANDS. CORRECT IMMEDIATELY,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED 3 EMPLOYEES PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET TO HELP PREVENT PHYSICAL CONTAMINATION. CORRECT IMMEDIATELY
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- OBSERVED ICE MACHINE TO HAVE EXCESS CRUSTY BLACK RESIDUE INSIDE NEAR ICE MAKING PARTS. CLEAN AND SANITIZE ICE MACHINE. EMPTY OR THAW ICE BEFORE CLEANING. FOOD CONTACT SURFACES MUST BE CLEAN AND SANITIZED. CORRECT IMMEDIATELY,
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESS FOOD DEBRIS INSIDE OF THE 3 DOOR COOLER IN DONUT PREP ROOM. OBSERVED FOOD ENCRUSTED DOOR AND HANDLES ON THIS COOLER ALSO. CLEAN THE INSIDE AND OUTSIDE DOOR/HANDLES ON THIS COOLER. NON FOOD CONTACT SURFACES MUST BE CLEAN. 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED 2 WET CLOTHS ON COUNTER. STORE IN USE WET RAGS IN 50 - 100PPM CHLORINE IN BETWEEN USE TO PREVENT MILDEWING OF RAGS. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION, BY MAKING A RAG BUCKET, AND PLACING WET IN USE RAGS IN THE SANITIZER SOLUTION. CORRECTED
- 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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10/23/2013 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- OBSERVED "DO NOT USE SIGN" ON SMALL DOMESTIC DISHMACHINE. THIS UNIT CAN NOT BE USED. MANAGER STATES THAT ALL UTENSILS ARE WASHED AND SANITIZED IN 3 COMPARTMENT SINK. REMOVE DOMESTIC DISHMACHINE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Wiping Cloths, Use Limitation
- Comment:
- OBSERVED WET RAGS STORED IN 100 PPM CHLORINE IN BETWEEN USE. CORRECTED
- 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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05/28/2013 | Follow-up |
Restaurant representatives - add corrected or new information about Hamtramck Family Donut Shop Llc, 11300 Conant Ave., Hamtramck, MI 48212 »