- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food meant to be held cold must be held at 41F or below. Food in the walk in cooler was above 41F (chicken 44F and egg rolls 47F). Food in the small prep cooler on the line was above 41F (hot dogs 46F, cooked pork 45F, cooked sprouts 47F). The temperature in the walk in cooler was 47F and may be due to the cooler being over worked and needing maintenance. Monitor temperatures to ensure food is not in the temperature danger zone (41F to 135F).
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Not clearly marked or identified with time control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- Potentially hazardous food that is held for service must be marked to indicate the time that is 4 hours past the time that it is taken out of temperature contold of 41F or below. The food must not exceed 70F. There was chopped cabbage at 68F out on the counter for speedier service. Discard all food that is held for time after 4 hours and discard if the temperature exceeds 70F.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Physical facilities must be kept clean as often as possible to keep them clean. The ceilings and walls have a lot of food splashed onto them. Keep surfaces of walls and ceilings in the kitchen 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good repair and condition. The walk in cooler is at a temperature of 47F and sounds to be working harder to maintain a temperature. Repair so that food can stay at a safe temperature below 41F.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good working condition. One of the sinks in the women's restroom does not supply hot water. Repair faucet to dispense hot water.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/29/2015 | Routine |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- Disposal Sink Spray Nozzle
- Problems:
- Not provided on
- Comment:
- Vegetables are cleaned at the disposal sink with direct connection to sewage system. Use only air gapped sinks: Use the 1 compartment food sink, or rinse / sanitize compartment at 3 compartment sink for cleaning and/or thawing food., Corrected
- General violation description:
- 5-402.11 - the owner stated will use air gapped sinks as discussed.
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- Disposal Sink Spray Nozzle
- Problems:
- Not provided on
- Comment:
- Vegetables are cleaned at the disposal sink with direct connection to sewage system. Use only air gapped sinks: Use the 1 compartment food sink, or rinse / sanitize compartment at 3 compartment sink for cleaning and/or thawing food., Corrected
- General violation description:
- 5-402.11 - the owner stated will use air gapped sinks as discussed.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Corrected by cleaning the can opener blade.
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Corrected by cleaning the can opener blade.
- 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
- Comment:
- Corrected by date marking required food items.
- 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, Potentially Haza
- Comment:
- Corrected by date marking with proper dates.
- 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
- Comment:
- Corrected by date marking required food items.
- 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, Potentially Haza
- Comment:
- Corrected by date marking with proper dates.
- 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
- Effectiveness
- Items:
- Hair restraint
- Locations:
- food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- The cooks not wearing hat or hair net. Wear to prevent hairs on the food.
- 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
- Effectiveness
- Items:
- Hair restraint
- Locations:
- food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- The cooks not wearing hat or hair net. Wear to prevent hairs on the food.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline reach-in cooler(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean the reach in cooler door gaskets, walk in freezer fan covers.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline reach-in cooler(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean the reach in cooler door gaskets, walk in freezer fan covers.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Service Sink
- Items:
- Mop/utility sink(s)
- Locations:
- utility room
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Replace the missing utility sink and ensure that the utility sink faucets provide hot and cold running water.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Service Sink
- Items:
- Mop/utility sink(s)
- Locations:
- utility room
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Replace the missing utility sink and ensure that the utility sink faucets provide hot and cold running water.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
|
12/01/2014 | Follow-up |
- 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 MANY TRAYS OF COOKED CHICKEN AND EGG ROLLS IN THE COOLER WITHOUT PROPER DATE MARKING. ENSURE THAT ALL COOKED FOOD IS DATE MARKED WHEN PUT INTO THE COOLER. THE FOOD WAS DATE MARKED. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Improperly date marked
- Comment:
- OBSERVED COOKED CHICKEN WITH DATE MARKS FOR VARIOUS DATES BETWEEN 6/2 AND 6/24. ACCORDING THE OWNER, THE FOOD WAS IMPROPERLY MARKED AND THE OLDER DATES WERE NOT CHANGED WHEN NEW FOOD WAS PUT INTO THE CONTAINERS. ENSURE PROPER DATE MARKING OF REQUIRED FOOD ITEMS. THE DATE MARKINGS WERE CHANGED TO BE CORRECT.
- 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: When to Wash
- Items:
- Employee(s)
- Locations:
- kitchen
- Problems:
- Did not wash hands After eating, drinking, smoking
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEES WERE WALKING AROUND THE KITCHEN AND DISH WASHING AREAS, EATING APPLES AND WORKING WHILE EATING, AND DID NOT WASH HANDS AFTER EATING BEFORE RETURNING TO WORK. WASH HANDS AFTER ANY CONTAMINATION INCLUDING AFTER EATING., CORRECTED BY WASHING HANDS AFTER EATING.
- 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
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Locations:
- kitchen
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- DO NOT ALLOW EMPLOYEE TO EAT IN THE KITCHEN, STORAGE, OR DISH WASHING AREAS.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored Not clean
- Corrections:
- Store in clean and protected manner.
- Comment:
- KNIVES WERE STORED IN SOILED CONTAINER WITH NON-TOXIC, BUT SOILED MARKERS. STORE IN A CLEAN MANNER. CORRECTED BY STORING IN A CLEAN CONTAINER.
- 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
|
06/17/2014 | Routine |
- Critical: Cooling Methods
- Comment:
- CORRECTED BY PUTTING THE COOLING CHICKEN IN THE WALK-IN COOLER IN A TIMELY MANNER TO ALLOW RAPID COOLING.
- 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
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING MICRO-OVENS.
- 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING RAW ANIMAL FOOD BELOW OTHER FOOD.
- 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:
- CORRECTED BY DATE MARKING 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
|
01/09/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Not under refrigeration
- Corrections:
- Store under refrigeration.
- Comment:
- CHICKEN COOLING IN THE KITCHEN WAS AT 71F. IF USING 2 STAGE COOLING PUT INTO COOLER WITHIN 1/2 HOUR.,
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Microwave oven(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE MICROWAVE OVEN AND KEEP 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Walk-in cooler
- 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 CHICKEN STORED OVER CLEAN VEGETABLES IN THE WALK IN COOLER. CORRECTED BY STORING THE RAW CHICKEN BELOW OTHER FOOD. A FOLLOW UP WILL BE CONDUCTED FOR THIS REPEAT VIOLATION. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS., COOKED CHICKEN STORED IN CARDBOARD BOXES. STORE IN CLEAN FOOD GRADE CONTAINERS TO PREVENT CONTAMINATION. CORRECTED BY STORING IN CLEAN MULTI-USE CONTAINERS., NUMEROUS BOXES OF COOKED FOOD WERE NOT COVERED IN THE WALK IN COOLER. CORRECTED B Y COVERING WITH PLASTIC WRAP.,
- 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)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NUMEROUS CONTAINERS OF COOKED CHICKEN AND EGG ROLLS WERE IN THE WALK IN COOLER WITHOUT DATE MARKING. THE FOOD WAS DATE MARKED AT TIME OF INSPECTION. THIS IS A CHRONIC VIOLATION. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. A FOLLOW UP WILL BE CONDUCTED. AN OFFICE CONSULTATION AT WCHD MAY BE SCHEDULED.,
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- PREP UTENSILS WERE STORED IN 65F AND 67F STANDING WATER AT THE COOK LINE AREA AND SERVING AREA. STORE AS STATED ABOVE. THE UTENSILS WERE STORED DRY AT WCHD REQUEST. A FOLLOW UP WILL BE CONDUCTED FOR THIS REPEAT VIOLATION. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS., OBSERVED A PREP KNIFE STORED ON A PIECE OF PANELING ON THE CHEST FREEZER. STORE ON A CLEAN SURFACE.
- 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
|
12/09/2013 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- dish washing area
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- THE STRAINER HANGING ON WALL AT 3-COMPARTMENT SINK AREA HAS OLD FOOD CAUGHT BETWEEN THE MESH AND THE HANDLE. THE STRAINER IS HOME-MADE OR HOME REPAIRED AND NOT EASILY CLEANABLE. CORRECTED BY DISPOSING OF THE STRAINER AND WILL USE A STAINLESS STEEL COMMERCIAL STRAINER.
- 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
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Walk-in cooler
- 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 CHICKEN WAS ON SHELF OVER SAUCES AND CARROTS IN THE WALK IN COOLER. CORRECTED BY STORING THE RAW CHICKEN BELOW.
- 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)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- MANY CONTAINERS OF COOKED CHICKEN AND EGG ROLLS WITHOUT DATE MARKING IN THE WALK IN COOLER. DATE MARK AT TIME MADE. CORRECTED BY DATE MARKING.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- kitchen
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- BEAN SPROUTS OUT OF TEMPERATURE CONTROL AT THE WAIT STATION, USED BY SERVERS FOR WONTON SOUP AT 80F. BEAN SPROUTS AT THE COOK LINE AT 75F. USE TIME CONTROL AS STATED ABOVE (TIME MARKINGS AND 4 HOUR OR LESS USE WITH WRITTEN PROCEDURES), OR USE SMALL QUANTITIES FOR IMMEDIATE SERVICE. ALSO SEE HAND OUT. CORRECTED: THE SPROUTS IN WATER AT THE WAIT STATION OUT FOR 4 HOURS WERE DISCARDED. A NEW BATCH WAS PUT ON ICE IN A AN ICE BATH. THE SPROUTS AT THE COOK LINE WERE PUT INTO A COOLER, AND WILL BE HELD N COOLER. A VERY SMALL BATCH FOR IMMEDIATE USE (30 MINUTES OR LESS USAGE AMOUNT) MAY BE USED OUT OF COOLER IF NOT USING TIME CONTROL.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- UTENSILS AT COOK LINE AND AT RICE COOKER STORED IN WATER THA TIS 80-8F. STORE IN 135F OR HIGHER WATER OR DRY (OR AS STATED ABOVE IN FOOD CODE). CORRECTED BY STORING DRY.
- 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
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06/17/2013 | Routine |
- 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:
- PROVIDE DATE MARKS FOR COOKED CHICKEN AND EGG ROLLS IN WALK IN COOLER., DATE MARKS PROVIDED.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Comment:
- PROVIDE HANDLED UTENSIL FOR DISPENSING BULK RICE.
- 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
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12/14/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Wood
- Comment:
- RESEAL WOOD SHELF IN WALK IN COOLER.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- CLEAN AND MAINTAIN VENTILATION HOOD.
- 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
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- REPLACE MISSING CEILING TILES IN KITCHEN OVER WALK IN COOLER.
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water With inadequate flow to remove particles
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- KEEP WATER RUNNING WHEN THAWING FROZEN FOODS.
- 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
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06/25/2012 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CLEANING SPRAY BOTTLE NOT LABELED IN KITCHEN., THIS WAS CORRECTED BY LABELING THE SPRAY BOTTLE.
- 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.
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12/14/2011 | Routine Inspection |
- Critical: Characteristics
- Comment:
- FOOD GRADE CONTAINER PROVIDED.
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKS HAVE BEEN PROVIDED.
- 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
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07/12/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- LARGE GRAY CONTAINERS USED FOR STORAGE OF RICE AND FLOUR. PROVIDE FOOD GRADE CONTAINERS FOR THIS USE.,
- 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
- 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.
- Comment:
- PROVIDE DATE MARKS FOR COOKED CHICKEN IN WALK IN COOLER.,
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- 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
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06/28/2011 | Routine Inspection |
- Critical:
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- The egg rolls were not date marked. The ready to eat, potentially hazardous food shall be date marked with in 24 hours of the preparation. Discard after 7 days (include the preparation date) or add 6 days to the date of preparation to find the discard date. At the time of inspection the preparation date was marked and the violation was 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- The egg rolls were not date marked. The ready to eat, potentially hazardous food shall be date marked with in 24 hours of the preparation. Discard after 7 days (include the preparation date) or add 6 days to the date of preparation to find the discard date. At the time of inspection the preparation date was marked and the violation was 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
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- The soiled, wet wiping cloths were stored on the food preparation table. Store them in a sanitizer bucket immediately after use. At the time of inspection they were stored in a sanitizer bucket and the violation was 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- The soiled, wet wiping cloths were stored on the food preparation table. Store them in a sanitizer bucket immediately after use. At the time of inspection they were stored in a sanitizer bucket and the violation was 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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12/09/2010 | Routine Inspection |
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DID NOT DETECT ANY SANITIZER. THE OPERATOR FOUND THAT THE SANITIZING CARRYING TUBE WAS NOT PROPERLY PLACED IN THE CONTAINER. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION. CHECK YOUR MACHINE AT LEAST ONCE IN A DAY.
- 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:
- Items:
- Unwashed fruit(s) and vegetable(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- THE RAW CHICKEN WAS STORED IN THE UPPER SHELF AND THE PEELED ONIONS AND SOUPS WERE STORED IN THE BOTTOM SHELF UNDER THE RAW MEAT PRODUCTS. TO PREVENT CROSS CONTAMINATION STORE RAW MEATS IN THE BOTTOM SHELF. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY STORING THE RAW MEAT PRODUCTS IN THE 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
- Critical:
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DID NOT DETECT ANY SANITIZER. THE OPERATOR FOUND THAT THE SANITIZING CARRYING TUBE WAS NOT PROPERLY PLACED IN THE CONTAINER. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION. CHECK YOUR MACHINE AT LEAST ONCE IN A DAY.
- 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:
- Items:
- Unwashed fruit(s) and vegetable(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- THE RAW CHICKEN WAS STORED IN THE UPPER SHELF AND THE PEELED ONIONS AND SOUPS WERE STORED IN THE BOTTOM SHELF UNDER THE RAW MEAT PRODUCTS. TO PREVENT CROSS CONTAMINATION STORE RAW MEATS IN THE BOTTOM SHELF. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY STORING THE RAW MEAT PRODUCTS IN THE 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
- Critical: Separation, Packaging, & Segre
- Items:
- Unwashed fruit(s) and vegetable(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- THE RAW CHICKEN WAS STORED IN THE UPPER SHELF AND THE PEELED ONIONS AND SOUPS WERE STORED IN THE BOTTOM SHELF UNDER THE RAW MEAT PRODUCTS. TO PREVENT CROSS CONTAMINATION STORE RAW MEATS IN THE BOTTOM SHELF. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY STORING THE RAW MEAT PRODUCTS IN THE 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DID NOT DETECT ANY SANITIZER. THE OPERATOR FOUND THAT THE SANITIZING CARRYING TUBE WAS NOT PROPERLY PLACED IN THE CONTAINER. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION. CHECK YOUR MACHINE AT LEAST ONCE IN A DAY.
- 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
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
|
06/22/2010 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- EMPLOYEES USING SPPONS TO SCOOP VEGETABLES. VIOLATION CORRECTED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL PRE-COOKED CHICKEN IS LABELED WITH PREP DATE. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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12/17/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Hannah King Chinese Restaurant, 26638 Telegraph, Flat Rock, MI 48134 »