- Critical: Backflow Prevention Device, Wh
- Comment:
- Corrected Observed backflow prevention devices have been installed properly at the mop service sink area.
- 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
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03/25/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A plumbing system must be installed to prevent backflow of liquids. Observed the faucet at the mop sink is improperly installed. Shut off valves should not be downstream of an atmospheric vacuum breaker (AVB). There are shut off valves on both sides of the "Y" splitter which can add undue pressure to the AVB and cause it to fail. Repair and replace system correctly to prevent AVB from failing. ,
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces must be kept free of an accumulation of dust and debris. Observed the vents over the ovens and the vent over the dishwasher to have an accumulation of dust. Keep ventilation free of dust.
- 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
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03/17/2015 | Routine |
- Critical: When to Wash
- Comment:
- EMPLOYEES OBSERVED WASHING HANDS AFTER CHANGING TASKS AND BEFORE DONNING GLOVES AS REQUIRED.
- 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
- Critical: When to Wash
- Comment:
- EMPLOYEES OBSERVED WASHING HANDS AFTER CHANGING TASKS AND BEFORE DONNING GLOVES AS REQUIRED.
- 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
- Covering Receptacles
- Comment:
- , OUTDOOR DUMPSTER LIDS KEPT CLOSED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Covering Receptacles
- Comment:
- , OUTDOOR DUMPSTER LIDS KEPT CLOSED.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Maintaining Refuse Areas and E
- Comment:
- DUMPSTER ENCLOSURE MAINTAINED IN A CLEAN CONDITION.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Maintaining Refuse Areas and E
- Comment:
- DUMPSTER ENCLOSURE MAINTAINED IN A CLEAN CONDITION.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- Coolers
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETERS NOT PROVIDED TO EACH 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- Coolers
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETERS NOT PROVIDED TO EACH 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)
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09/25/2014 | Routine |
- Critical: When to Wash
- Comment:
- UNCORRECTED: OBSERVED EMPLOYEE AT SERVING LINE CHANGING GLOVES WHILE PREPPING FOOD WITHOUT WASHING HANDS BETWEEN CHANGES. CORRECT IMMEDIATELY TO PREVENT CONTAMINATION OF FOOD BY HANDS. A SECOND FOLLOW-UP WILL BE CONDUCTED IN ABOUT 10 DAYS TO ENSURE COMPLIANCE.
- 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
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05/01/2014 | Follow-up |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- FOOD EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF ARMS BEFORE DONNING GLOVES FOR WORKING WITH FOOD. OBSERVED EMPLOYEE SETTING UP 3-COMPARTMENT SINK AND THEN CHANGING TASKS TO PREP PIZZAS. SHE DID NOT WASH HER HANDS BEFORE DONNING GLOVES. ANOTHER EMPLOYEE WAS ASKED ABOUT PRACTICES USED WHEN CHANGING GLOVES AND WAS NOT ABLE TO STATE THAT HAND WASHING WAS REQUIRED. WASH HANDS WHEN CHANGING TASKS OR DONNING GLOVES. TRAIN STAFF IN PROPER HAND WASHING TECHNIQUES.,
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- RECEPTACLES FOR REFUSE SHALL BE KEPT COVERED WITH TIGHT-FITTING LIDS OR DOORS IF KEPT OUTSIDE THE FOOD ESTABLISHMENT. OBSERVED DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO DISCOURAGE PESTS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- AN ENCLOSURE FOR REFUSE SHALL BE MAINTAINED FREE OF UNNECESSARY ITEMS AND CLEAN. OBSERVED DEBRIS, BOXES, AND TRASH AROUND DUMPSTERS IN ENCLOSURE. REMOVE DEBRIS AND KEEP CLEAN TO DISCOURAGE PESTS.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
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03/28/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- duct cover dish machine ventilation hood
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- PIZZA BOXES STORED DIRECTLY ON FLOOR IN DRY STORAGE ROOM.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
09/30/2013 | Routine |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED A BAG OF RAW CHICKEN STORED ON TOP OF CASES OF DELI MEATS. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. MOVE THE CHICKEN BELOW AND AWAY FROM THE DELI MEATS TO PREVENT CROSS-CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY MOVING THE RAW CHICKEN TO THE LOWEST SHELF AWAY FROM READY-TO-EAT FOODS.
- 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
|
09/25/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- Shelf dish washing area
- Problems:
- Stored improperly With clean equipment/utensils/linens
- Corrections:
- Store in manner that does not contaminate items.
- Comment:
- EMPLOYEES SHALL EAT OR DRINK IN DESIGNATED AREAS SO CONTAMINATION OF FOOD, UTENSILS, CLEAN EQUIPMENT, OR OTHER ITEMS CANNOT RESULT. EMPLOYEES MAY DRINK FROM A CUP WITH A LID AND A STRAW. OBSERVED 2 COVERED COFFEE CUPS ON A BOTTOM SHELF NEAR THE DISH MACHINE. EMPLOYEES SHALL USE CUPS WITH LIDS AND STRAWS, OR STORE DRINK AWAY FROM FOOD. CORRECTED AT INSPECTION. CUPS WERE DISPOSED OF AND EMPLOYEES ARE AWARE OF PROPER CUPS TO USE.
- 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
|
04/03/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/30/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Stored improperly With exposed food
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED BOTTLE OF POP IN FREEZER NEXT TO FOOD FOR SERVICE. EMPLOYEE BEVERAGES MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD FOR SERVICE. CORRECTED AT TIME OF INSPECTION BY REMOVING POP FROM FREEZER.
- 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
|
09/20/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE OPERATOR HAD PLACED THE POTENTIALLY HAZARDOUS FOODS HELD IN COLD BUFFET LINES 1 AND 2 UNDER TIME CONTROL. SPECIFICALLY, THOSE POTENTIALLY HAZARDOUS FOODS OBSERVED UNDER TIME CONTROL WERE: SALAMI, HAM, AND COOKED REGULAR CHICKEN FROM SERVING LINE 1 AND BOILED EGGS AND BUFFALO CHICKEN WRAPS FROM SERVING LINE 2. WHEN EXAMINED, INITIAL TIME MARKS (INDICATING THE TIME OF REMOVAL FROM REFRIGERATION) WERE OBSERVED RECORDED ON PRODUCTION SHEETS FOR THE FOODS LISTED ABOVE. RECORDED WITH THE TIME MARKS WERE THE TEMPERATURES OF EACH FOOD PRIOR TO TIME CONTROL. EXAMPLES ARE PRESENTED BELOW: BOILED EGGS: 38 DEGREES F, TIME: 11:20 A.M.
- General violation description:
- 3-501.16 - BUFFALO CHICKEN WRAPS: 40 DEGREES F, TIME: 11:20 A.M. WRITTEN PROCEDURES WERE OBSERVED ONSITE IN A 3 RING BINDER FOR EMPLOYEE REFERENCE. PER THE OPERATOR, A SECOND COPY IS HELD IN THE OFFICE. SPECIFICALLY, THE WRITTEN PROCEDURES DETAILED THE FOLLOWING KEY POINTS: 1.) THE NAME/LOCATION OF THE COLD HOLDING UNIT (S) FOR WHICH TIME WILL BE USED, 2.) A LISTING OF THE FOODS IN THE UNIT (S) UNDER TIME CONTROL, 3.) THE TOTAL SERVICE TIME, (LISTED AS 11:30 A.M. - 1:30 P.M. FOR 1 HOUR AND 45 MINUTES MONDAY - FRIDAY) THAT FOODS WILL BE UNDER TIME CONTROL DURING THE LUNCH PERIOD. 4.) INSTRUCTIONS TO EMPLOYEES TO DISCARD ALL FOODS IN THE ABOVE COLD HOLDING UNITS AT THE END OF THE SERVICE TIME LISTED ABOVE., AND 5.) PROCEDURES TO BE FOLLOWED BY EMPLOYEES REGARDING BOTH THE COLD AND HOT FOOD PREPARATION PRIOR TO USE OF TIME CONTROL. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- IN THE WALK IN COOLER, SLICED SALAMI AND MACARONI AND CHEESE WERE FOUND DATE MARKED AS FOLLOWS: SALAMI: 11-19-2009
- General violation description:
- 3-501.17 - 11-23-2009-30-2009, MACARONI AND CHEESE: 11-23-2009
|
11/23/2009 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AT APPROXIMATELY 12:35 P.M., THE FOLLOWING FOODS AT COLD SERVING LINE 1 WERE FOUND AT THE TEMPERATURES LISTED: HAM SLICES: 46.4 DEGREES F, TURKEY SLICES: 46.5 DEGREES F. THE PERSON IN CHARGE STATED THAT THE ABOVE FOODS HAD BEEN IN THEIR LOCATIONS SINCE ABOUT 11:00 A.M. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD AT THESE COLD HOLDING STATIONS ARE MAINTAINED AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE REQUIRED TO RESOLVE THIS ISSUE. COMMENTS: THE PERSON IN CHARGE WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN/WILL BE HELD FOR 4 OR MORE HOURS AT TEMPERATURES GREATER THAN 41 DEGREES F THEY MUST BE DISCARDED. CONSIDER USING TIME AS A METHOD FOR CONTROLLING BACTERIA GROWTH ON THESE FOODS. REFER TO SECTION 3-501.19 OF THE 2005 FOOD CODE AND TO THE INFORMATIONAL HANDOUTS GIVEN PRIOR FOR FURTHER INFORMATION. WHEN USING TIME AS A CONTROL, WRITTEN PROCEDURES EXPLAINING THIS METHOD OF CONTROL MUST BE ON SITE AT THE ESTABLISHMENT. ,
- 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: Hot and cold holding
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AT APPROXIMATELY 12:35 P.M., THE FOLLOWING FOODS AT THE RIGHT SIDE STEAM TABLE WERE FOUND AT TEMPERATURES LISTED: DRUM STICKS: 135.2, 135.7, AND 151.4 DEGREES F, MACARONI AND CHEESE: 135. 3 DEGREES F. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- IN THE WALK IN COOLER, COOKED SAUSAGE LINKS AND COOKED PASTA WERE FOUND DATE MARKED AS FOLLOWS: COOKED SAUSAGE LINKS: 9-23-2009
- General violation description:
- 3-501.17 - USE BY: 9-30-2009, COOKED PASTA: 9-23-2009
|
09/25/2009 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, AT APPROXIMATEY 12:15 - 12:30 P.M., THE FOLLOWING FOODS AT COLD FOOD SERVING LINES 1 AND 2 WERE FOUND AT THE TEMPERATURES LISTED: LINE 1: TURKEY SLICES: 46.4, 49.6 DEGREES F, BREADED CHICKEN STRIPS: 50.6 DEGREES F. LINE 2: SLICED TOMATOES: 51.8, 52.1 DEGREES F, POTATO SALAD: 44.4 DEGREES F, PASTA SALAD: 55.4 DEGREES F. THE PERSON IN CHARGE STATED THAT THE ABOVE FOODS HAD BEEN IN THEIR LOCATIONS SINCE ABOUT 11 - 11:15 A.M. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD AT THESE COLD HOLDING STATIONS ARE KEPT AT 41 DEGREES F OR LESS. THIS IS A REPEAT CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDE BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: THE PERSON IN CHARGE WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN/WILL BE HELD FOR 4 OR MORE HOURS AT TEMPERATURES GREATER THAN 41 DEGREES F THEY MUST BE DISCARDED. THE PERSON IN CHARGE INFORMED THE INSPECTOR THAT COLD SERVING LINE 1 IS ACTUALLY A STEAM TABLE WITH ICE PLACED IN THE EMPTY WELLS TO KEEP THE FOODS COLD. IT IS RECOMMENDED THAT THE FOODS IN COLD LINE 1 BE HELD IN A UNIT SUCH AS A PREP COOLER, REACH IN COOLER, ETC OR OTHER SIMILAR EQUIPMENT THAT IS DESIGNED TO KEEP FOODS AT 41 DEGREES F OR LESS. IF USING ICE TO KEEP THE LINE 1 FOODS COLD, THE FOOD WELLS SHOULD BE SUBMERGED COMPLETELY INTO THE ICE SUCH THAT THE SIDES OF EACH WELL ARE COMPLETELY SURROUNDED BY ICE. ALTERNATIVELY, CONSIDER USING TIME AS A METHOD FOR CONTROLLING BACTERIA GROWTH ON THESE FOODS. REFER TO SECTION 3-501.19 OF THE 2005 FOOD CODE AND TO THE INFORMATIONAL HANDOUTS PROVIDED FOR FURTHER INFORMATION. , ,
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, BETWEEN 12:15 - 12:30 P.M., A CONTAINER OF COOKED POTATOES (TATER TOTS) AT THE RIGHT SIDE STEAM TABLE WERE FOUND AT APPROXIMATELY 122 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE KEPT HOT AT 135 DEGREES F OR GREATER. ENSURE THAT TATER TOTS IN THIS STEAM WELL ARE HELD AT 135 DEGREES F OR GREATER. THIS IS A REPEAT CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: THE PERSON IN CHARGE WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN/WILL BE HELD FOR 4 OR MORE HOURS AT TEMPERATURES LESS THAN 135 DEGREES F THEY MUST BE DISCARDED. CONSIDER INCREASING THE WATER TEMPERATURE OF THE WELL. ENSURE THAT THE TABLE IS SUFFICIENTLY FILLED WITH WATER. ALTERNATIVELY, CONSIDER USING TIME AS A METHOD FOR CONTROLLING BACTERIA GROWTH ON THESE FOODS. REFER TO SECTION 3-501.19 OF THE 2005 FOOD CODE AND TO THE INFORMATIONAL HANDOUTS PROVIDED FOR FURTHER INFORMATION. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- IN THE WALK IN COOLER, CONTAINERS OF DICED TURKEY AND CHOPPED HAM WERE FOUND DATE MARKED AS FOLLOWS: DICED HAM: "SLICED: 9-8-2009; USE BY: 9-15-2009". CHOPPED HAM: "9-8-2009; USE BY: 9-15-2009". READY TO EAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED FOR 24 HOURS OR MORE SHALL BE CLEARLY MARKED TO INDICATE A DISCARD DATE OF 7 DAYS OR LESS WHERE THE DAY OF PREPARATION IS COUNTED AS DAY 1. WHEN CALCULATING THE DISCARD DATE, ENSURE THAT THE DAY OF PREPARATION (I.E. THE DAY THAT THE FOODS ARE CUT, SLICED, ETC.) IS COUNTED AS DAY 1. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE COMPLIANCE. , ,
- 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
|
09/11/2009 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE WALK IN COOLER, THE FOODS LISTED BELOW WERE FOUND AT THE FOLLOWING TMPERATURES: SEVERAL SECTIONS OF TURKEY BREASTS: SECTION 1: 44.7 DEGREES F, SECTION 2: 44.7 DEGREES F, SECTION 3: 44.9 DEGREES F, SECTION 4: 43.3 DEGREES F, SECTION 5: 43.1 DEGREES F, SECTION 6: 44.2 DEGREES F, MILK: 43.8 DEGREES F, PRE PACKAGED DELI MEAT: 44.0, STRAWBERRY YOGURT: 44.6 DEGREES F. THE AIR TEMPERATURE IN THE COOLER WAS MEASURED AT 45.3 DEGREES F. PER THE PERSON IN CHARGE, THESE FOODS HAD BEEN IN THE COOLER LONGER THAN 4 HOURS. THE PERSON IN CHARGE WAS TOLD TO DISCARD THE ABOVE FOODS. REPAIR THIS COOLER SO THAT IT CAN MAINTIAN THE FOODS WITHIN AT 41 DEGREES F OR LESS. CONSIDER ADJUSTING THE THERMOSTAT TO A LOWER TEMPERATURE SETTING. AT THE COLD BUFFET SERVING LINE, SLICED BOLOGNA WAS FOUND 44.6 DEGREES F. THE PERSON IN CHARGE WAS TOLD TO DISCARD THE BOLOGNA. CONSIDER STORING THE BOLGNA AND OTHER DELI MEATS IN THIS COOLER IN METAL PANS INSTEAD OF PLASTIC. PLASTIC TENDS TO ACT AS AN INSULATOR AND WILL NOT LOSE HEAT AS QUICKLY AS A METAL CONTAINER. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE KEPT COLD AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THESE COOLERS CAN MAINTAIN THE FOODS WITHIN AT 41 DEGREES F OR LESS. ,
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 140 degrees F.
- Comment:
- IN COOK LINE FOOD WARMER, CHICKEN BURGERS WERE FOUND AT 133.3 AND 131.5 DEGREES F. AT THE STEAM TABLE BUFFET LINE, A CHICKEN BURGER WAS FOUND AT 129.5 DEGREES F. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE KEPT HOT AT 135 DEGREES F OR HIGHER. REPAIR OR ADJUST THE THERMOSTAT SETTINGS ON THESE UNITS TO ENSURE THAT THE FOODS HELD WITHIN ARE MAINTAINED AT 135 DEGREES F OR HIGHER. THIS IS A CRITICAL VIOLATION. A RE-VISIT WILL BE CONDUCTED WITHIN 10 DAYS OR LESS TO ENSURE THAT THESE UNITS ARE HOLDING FOODS AT THE PROPER TEMPERATURES. ,
- 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)
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09/18/2008 | Routine Inspection |
Restaurant representatives - add corrected or new information about Harperwoods Secondary School, 20225 Beaconsfield, Harper Woods, MI 48225 »