- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Replace broken door handle on walk in cooler by next inspection.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Handsink signs are missing from front handsinks. Replace by next inspection.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- rear kitchen
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- The walk in cooler fan is leaking profusely onto the food below and there is a giant ice dam on the floor of the walk in freezer. Repair/adjust immediately, move food items from below splash, recheck next inspection. Food items ( in bags and in boxes) were moved from below splash at time of inspection, ice dam on floor was removed at time of inspection. Repair unit leak by next routine.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Remove cardboard from shelves in cooler holding dressing cups, replace with a metal tray or some other material that is cleanable. Recheck in 6 months, next routine inspection.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- The door were propped open at the establishment today. Provide screening for doors, or repair air conditioning, do not prop doors open- this will lead to pest entry. Corrected today, doors closed.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Repair small leak from under three compartment sink, center basin by next inspection, recheck in 6 months-next routine.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/18/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) EXCESSIVE AMOUNT OF ACCUMULATED ICE ON WALK-IN FREEZER FLOOR - ELIMINATE 2) CEILING GRATE ABOVE FLOUR STORAGE IN REAR
- 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:
- Facility
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- CONTAINERS OF SPICES STORED UNCOVERED AND/OR DIRECTLY ON THE 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) WALK-IN FREEZER FAN 2) RUBBER GASKETING ON COOLER DOORS AND DRAWERS 3) WALK-IN COOLER DOOR HANDLE 4) VENTILATION HOOD FILTERS ABOVE PIZZA OVEN
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- prep sink
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- Cookline ventilation hood filter(s)
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- VENTILATION HOOD FILTERS INSIDE HOOD CANOPY IN THE WRONG DIRECTION - INSTALL CORRECTLY.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- sandwich prep station cooler
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- SCOOP STORED IN ICE WATER AT SANDWICH PREP STATION COOLER.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- rear kitchen
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE OVEN 2) STORAGE SHELVES ABOVE SANDWICH PREP STATION COOLER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storage Areas, Rooms, and Rece
- Items:
- Waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.16 - (A) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) TOILET OUT OF ORDER IN ONE RESTROOM 2) 3-COMPARTMENT SINK DRAIN LINE LEAKING INTO BUCKET
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- cooler(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HANGING THERMOMETER INSIDE EACH COOLER (SALAD, CONDIMENT, BEVERAGE, ETC.)
- 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)
|
11/17/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Cooking equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER IS UNCLEAN. ALL FOOD CONTACT UTENSILS SHALL BE IN CLEAN CONDITION. CLEAN CAN OPENER IMMEDIATELY., CORRECTED-CAN OPENER CLEANED TODAY.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE COUNTER TOP UNDERNEATH COOKLINE GRILL AND THE KITCHEN FLOOR AREAS ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN COUNTER TOP AND KITCHEN FLOOR EVERY TWENTY-FOUR HOURS.
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- back room mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Cookline
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- 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
|
05/16/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- THE SPRAY NOZZLE WAS HANGING INSIDE THE WASH COMPARTMENT. TO PREVENT HEALTH HAZARDS LIKE BACK SIPHON AGE PROVIDE AIR GAP. THE BOTTOM OF THE SPRAY NOZZLE SHOULD BE AT LEAST 1 INCH ABOVE THE FLOOD RIM OF THE 3 COMPARTMENT SINK. AT THE TIME OF INSPECTION THE AIR GAP WAS PROVIDED BY TYING UP THE SPRAY NOZZLE TO THE SHELF ABOVE. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION. A RISK CONTROL PLAN FORM WAS PROVIDED TO THE OPERATOR.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- THE SPRAY NOZZLE WAS HANGING INSIDE THE WASH COMPARTMENT. TO PREVENT HEALTH HAZARDS LIKE BACK SIPHON AGE PROVIDE AIR GAP. THE BOTTOM OF THE SPRAY NOZZLE SHOULD BE AT LEAST 1 INCH ABOVE THE FLOOD RIM OF THE 3 COMPARTMENT SINK. AT THE TIME OF INSPECTION THE AIR GAP WAS PROVIDED BY TYING UP THE SPRAY NOZZLE TO THE SHELF ABOVE. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION. A RISK CONTROL PLAN FORM WAS PROVIDED TO THE OPERATOR.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- 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:
- THE CHEESE CAKES & CREAMY CAKES WERE NOT DATE MARKED. READY TO EAT (RTE), POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. ADD 6 DAYS TO THE PREPARATION DATE TO GET THE DISCARD DATE. AFTER THE DISCARD DATE, DISCARD THE RTE,PHF BECAUSE THE LYSTERIA MONOCYTOGENES MAY GROW TO HAZARDOUS LEVELS. AT THE TIME OF INSPECTION THE DISCARD DATE WAS MARKED ON ALL THE ABOVE ITEMS 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, 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:
- THE CHEESE CAKES & CREAMY CAKES WERE NOT DATE MARKED. READY TO EAT (RTE), POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. ADD 6 DAYS TO THE PREPARATION DATE TO GET THE DISCARD DATE. AFTER THE DISCARD DATE, DISCARD THE RTE,PHF BECAUSE THE LYSTERIA MONOCYTOGENES MAY GROW TO HAZARDOUS LEVELS. AT THE TIME OF INSPECTION THE DISCARD DATE WAS MARKED ON ALL THE ABOVE ITEMS 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
|
11/25/2013 | Routine Inspection |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- THE SPRAY NOZZLE WAS HANGING INSIDE THE WASH COMPARTMENT. TO PREVENT HEALTH HAZARDS LIKE BACK SIPHON AGE PROVIDE AIR GAP. THE BOTTOM OF THE SPRAY NOZZLE SHOULD BE AT LEAST 1 INCH ABOVE THE FLOOD RIM OF THE 3 COMPARTMENT SINK. AT THE TIME OF INSPECTION THE AIR GAP WAS PROVIDED BY TYING UP THE SPRAY NOZZLE TO THE SHELF ABOVE. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- THE SPRAY NOZZLE WAS HANGING INSIDE THE WASH COMPARTMENT. TO PREVENT HEALTH HAZARDS LIKE BACK SIPHON AGE PROVIDE AIR GAP. THE BOTTOM OF THE SPRAY NOZZLE SHOULD BE AT LEAST 1 INCH ABOVE THE FLOOD RIM OF THE 3 COMPARTMENT SINK. AT THE TIME OF INSPECTION THE AIR GAP WAS PROVIDED BY TYING UP THE SPRAY NOZZLE TO THE SHELF ABOVE. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE HAND WASH STATION LOCATED NEAR THE ENTRANCE DOOR DOES NOT HAVE THE PAPER TOWEL. IT WAS PROVIDED IMMEDIATELY AND THE VIOLATION WAS 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE HAND WASH STATION LOCATED NEAR THE ENTRANCE DOOR DOES NOT HAVE THE PAPER TOWEL. IT WAS PROVIDED IMMEDIATELY AND THE VIOLATION WAS 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: 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:
- THE COLESLAW A ND CHEESE CAKES WERE NOT DATE MARKED. READY TO EAT (RTE), POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. ADD 6 DAYS TO THE PREPARATION DATE TO GET THE DISCARD DATE. AFTER THE DISCARD DATE, DISCARD THE RTE,PHF BECAUSE THE LYSTERIA MONOCYTOGENES MAY GROW TO HAZARDOUS LEVELS. AT THE TIME OF INSPECTION THE DISCARD DATE WAS MARKED ON ALL THE ABOVE ITEMS 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, 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:
- THE COLESLAW A ND CHEESE CAKES WERE NOT DATE MARKED. READY TO EAT (RTE), POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. ADD 6 DAYS TO THE PREPARATION DATE TO GET THE DISCARD DATE. AFTER THE DISCARD DATE, DISCARD THE RTE,PHF BECAUSE THE LYSTERIA MONOCYTOGENES MAY GROW TO HAZARDOUS LEVELS. AT THE TIME OF INSPECTION THE DISCARD DATE WAS MARKED ON ALL THE ABOVE ITEMS 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN FREEZER FLOOR WAS COVERED WITH ICE. MAKE SURE THE DRAIN WORKS PROPERLY.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN FREEZER FLOOR WAS COVERED WITH ICE. MAKE SURE THE DRAIN WORKS PROPERLY.
- 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.
|
05/21/2013 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- DRAIN FLIES HAVE BEEN ELIMINATED. VIOLATION CORRECTED.
- 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
- System Maintained in Good Repa
- Comment:
- HANDWASH SINK HOT WATER HANDLE AND DRAIN PIPE AT 2 COMPARTMENT SINK ARE REPAIRED. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/02/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- near Walk-in cooler
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- ELIMINATE PESTS FROM THE HANDWASH SINK ADJACENT TO THE DOOR INTO THE KITCHEN. USE PEST STRIPS, INCREASE THE FREQUENCY OF LPCO VISITS, ACCORDING TO MGR THEY ARE COMING TWICE A MONTH NOW. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTILATION HOOD AND FILTERS OVER BROILER END OF HOOD ARE GREASY/DIRTY TODAY. INCREASE CLEANING FREQUENCY. (MANAGER STATED THAT THE FILTERS ARE DIRTY TODAY BECAUSE THE HOOD WASN'T WORKING, BUT HAS SINCE BEEN REPAIRED).
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPLACE PIPE THAT HAS BROKEN OFF UNDER THE PREP SINK BY NEXT INSPECTION. END OF THE DRAINPIPE BROKE OFF LAST NIGHT ACCORDING TO MANAGER AND SOME DRAIN WATER IS LEAKING ONTO FLOOR INSTEAD OF INTO FLOOR DRAIN. CORRECT BY NEXT INSPECTION., REPAIR HOT WATER HANDLE ON HANDSINK JUST INSIDE KITCHEN DOOR, HOT WATER IS LEAKING, DOES NOT TURN OFF ALL THE WAY. THE HOT WATER HANDLE WAS OFF TODAY BUT WAS TURNED BACK ON AT TIME OF INSPECTION. REPAIR LEAK BY NEXT INSPECTION.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/28/2012 | Routine |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- near Walk-in cooler
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- ELIMINATE SMALL GNATS BY HANDSINK AND 3 COMP SINK WITHIN 10 DAYS. USE PEST STRIPS, CLEAN DRAINS, CONTACT LPCO. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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: Food Contact with Equipment an
- Items:
- Equipment cutting board
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CUTTING BOARDS ARE BOTH STAINED AND SCORED, ONE MUST BE DISCARDED, THE OTHER CAN BE USED UNTIL REPLACED, REPLACE WITHIN 10 DAYS. CLEAN AND SANITIZE DAILY TO AVOID BUILD-UP OF FOOD DEBRIS. RECHECK IN 10 DAYS.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
05/24/2012 | Routine Inspection |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- near Walk-in cooler
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Numerous fruit flies outside side wall of walk-in cooler. Clean possible harborage areas
- General violation description:
- 6-501.111 - eliminate insects., WCHD will return within 10 days to ensure this critical violation is corrected.,
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- near Walk-in cooler
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Numerous fruit flies outside side wall of walk-in cooler. Clean possible harborage areas
- General violation description:
- 6-501.111 - eliminate insects., WCHD will return within 10 days to ensure this critical violation is corrected.,
|
11/14/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Food contact surfaces cleaned and sanitized during inspection. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Comment:
- Cooler holding cakes, cobblers 41 F or below (41 F, 39 F). VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
05/13/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- can opener(s) Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Can opener blade encrusted with food. This food contact surface must be cleaned and sanitized after each use. ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- DISPLAY COOLER
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Front display cooler not holding foods below 41 F internal temperature: cobbler 54 F, pudding 57 F. Ambient air temperature of 51 F. Repair cooler.,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- mixer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Flour piled on base and top of mixer. Clean regularly.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures walls
- Locations:
- walk-in cooler(s) floor, Wall(s)
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Food debris on floor of walk-in cooler. Clean., Walls above both prep sinks, 3-compartment sink, & mop sink are dirty. 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.
|
05/03/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- DRAINPIPE DISCHARGING TO FLOOR DRAIN BASIN, IS NOW SHORTENED SO THAT IT TERMINATES ABOVE RIM FOR A PROPER AIR GAP.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
01/07/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- FOOD PREP SINK AT WEST WALL NOT PROPERLY AIR-GAPPED ABOVE FLOOR DRAIN. AN AIR GAP MUST EXIST BETWEEN THE WATER SUPPLY INLET AND FLOOR DRAIN. REMOVE BLACK HOSE SECTION FROM EXISTING PIPE TO RESTORE A-G (AIR GAP). CORRECT BY 11/29/2010., ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INSECTS SEEN ON FLOURESCENT LIGHT SHIELD NEAR CAN OPENER AREA. NON-CONTACT FOOD SURFACES SHALL BE KEPT FREE OF DUST, DIRT AND DEBRIS. CLEAN LIGHT SHIELD. CORRECT BY 5/19/2011.,
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- food prep sink
- Problems:
- Not separated from Equipment
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- CLEANING SPRAY BOTTLE BY REACH-IN COOLER. TOXIC MATERIALS CANNOT BE STORED WHERE THEY COULD CONTAMINATE FOOD OR FOOD EQUIPMENT. SPRAY BOTTLE MOVED AT TIME OF INSPECTION.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- SHRIMP DEFROSTING IN PREP SINK. FOOD MUST BE DEFROSTED AT A RUNNING WATER TEMPERATURE OF 70 F OR BELOW. PROVIDE MEANS TO KEEP SHRIMP THAWING ACCEPTABLE. CORRECT PRACTICE BY 11/29/2010.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures, Physical facilities/structures
- Locations:
- Outside receptacles dumpster
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- OUTDOOR REFUSE AREA WAS CLUTTERED WITH DEBRIS ON GROUND. PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. CLEAN AREA AND KEEP DUMPSTER LID CLOSED. CORRECT BY 5/19/2011.,
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- utility closet mops
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- MOP IS STORED IN UTILITY SINK BASIN. MAINTENANCE TOOLS MUST BE STORED TO AIR DRY. HANG MOP ON WALL SO IT AIR DRIES. CORRECT BY 5/19/2011.,
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Floors, Walls, and Ceilings
- Items:
- Wall(s)
- Locations:
- Wall(s) Can opener
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- WALL IS NOT SMOOTH CLEANABLE SURFACE NEAR CAN OPENER AND ELECTRIC CIRCUIT BREAKER BOX. WALLS MUST BE SMOOTH AND EASILY CLEANABLE. PAINT/SEAL WALL SURFACE. CORRECT BY 5/19/2011.,
- 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.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- food prep area thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- FOOD THERMOMETER NOT INDICATING TEMPERATURE ACCURATELY. FOOD TEMPERATURE MEASURING DEVICES THAT FUNCTION PROPERLY MUST BE PROVIDED. ACQUIRE A NEW FOOD THERMOMETER. CORRECT BY 5/19/2011.,
- 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)
- Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HAND WASH SINK BY COAT RACK NEEDS HOT WATER. A HAND SINK SHALL PROVIDE WATER AT LEAST 100 F. SERVICE SINK OR ADJUST PLUMBING AS NEEDED TO CORRECT THIS. CORRECT BY 5/19/2011.,
- 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.
- Repairing
- Items:
- Physical facilities
- Locations:
- Cookline reach-in cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REACH-IN COOLER/FREEZER GASKETS ARE DAMAGED AND IN NEED OF REPLACEMENT. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. REPLACE GASKETS BY 5/19/2011.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/19/2010 | Routine Inspection |
- Critical: Cooling
- Comment:
- CORRECTED. RIBS ARE NOW COOLED ON SHEET TRAYS IN A SINGLE LAYER. RIBS IN THE COOLER OBSERVED AT 40F.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Responsibility of Person in Ch
- Comment:
- ALL EMPLOYEES HAVE BEEN TRAINED ON ILLNESS REPORTING REQUIREMENTS. EMPLOYEES WORKING TODAY ARE KNOWLEDGEABLE ON ILLNESSES/SYMPTOMS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
05/19/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Happy's Pizza #32, 33990 Van Born, Wayne, MI 48184 »