Harvard Grill, 16624 E Mack Ave, Grosse Pointe Park, MI 48230 - inspection findings and violations

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Business Info

Restaurant name: HARVARD GRILL
Address: 16624 E Mack Ave, Grosse Pointe Park, MI 48230
Permit #: 030537
Non-smoking facility: No
Last inspection: 03/10/2015
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Inspection findings

Inspection date

Type
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Corrected Observed on top prep cooler, tomatoes at 40F and lettuce at 41F. Cartons of eggs are kept under refrigeration, and are not held on the counter for more than 10 min at a time when in use.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: When to Wash
    Comment:
    Corrected Employee's have been re-trained on when to wash hands. Observed cook washing hands before donning a new pair of gloves when in between service.
    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
 03/10/2015Follow-up
  • 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 held cold must be maintained at a temperature of 41F or below. Observed tomatoes on top of prep cooler in the kitchen to be at 47F. Also a half carton of eggs were sitting on the table in the back kitchen that felt like they were at room temperature. Keep all potentially hazardous food items that are meant to be held cold at 41F or below. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Comment:
    Food employees must wash hands before donning a new pair of gloves when working with food. Observed cook change gloves (after touching raw chicken) and putting on a new pair of gloves without first washing his hands. Re-train employees on when they need to wash their hands.,
    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)
    Problems:
    Eating
    Corrections:
    Eat only in designated areas as restricted above.
    Comment:
    Food employees must only be permitted to eat in designated areas where food, equipment and utensils cannot be contaminated. Observed in the back prep kitchen employees eating food, also on the cookline employees have food prepared for themselves near food that is to be prepared for the customers. Designate an area for employees to eat that will not expose food for customers or clean equipment and utensils to possible contamination.
    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
  • Equipment and utensils
    Items:
    Equipment and utensil(s)
    Problems:
    Not durable Designed To retain characteristic qualities under normal use conditions
    Corrections:
    Repair/replace to be durable under normal use.
    Comment:
    Equipment and utensils must be designed and constructed to be durable under normal use conditions. Observed in the kitchen a George Forman Grill used for chicken had a lot of grease build up and looked extremely worn. Replace with equipment that can withstand heavy kitchen use.
    General violation description:
    4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
  • Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Nonfood-contact surfaces of equipment must be kept clean. Observed a buildup of grease and debris along the electrical wiring of grill equipment and around the grills. Also the interior walls and doors of the prep coolers need to be cleaned. Keep equipment clean to avoid an accumulation of grease and debris.
    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
  • Wall and Ceiling Coverings and
    Items:
    Wall/ceiling covering(s)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    Wall coverings must be attached so that they create an easily cleanable surface. Observed near the dishmachine area the wall coverings were missing and pipes behind were exposed. Replace with wall coverings that have a smooth, easily cleanable surface.
    General violation description:
    6-201.16 - (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. (B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface.
 02/25/2015Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Observed at time of inspection can opener and slicer clean to sight and touch. 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: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection in pull out cooler under cook line ham at 41 F cut tomato's at 41 F. 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)
 10/16/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Observed at time of inspection can opener blade was solid with old food particles. Food slicer also had a build up of food particles. Food slicer and can opener blade should be cleaned after each use to prevent the growth of pathogens and contamination of food. Correct immediately a follow up will occur in about 10 days.
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed at time of inspection in pull out cooler under cook line cut tomato's at 54 F, cut ham at 52 F and cheese at 51 F. All potentially hazardous cold food must be held at 41 F or below. Food had been in cooler since last night and was discarded. Correct by holding potentially hazardous cold food at 41 F or below. A follow up will occur in about 10 days. This is a repeat violation fill out provided risk control plan.
    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)
  • Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed at time of inspection several employees preparing food without hair restraints. Correct by providing hat/hair net for employees preparing food. Correct as soon as possible a follow up will occur at the next routine inspection.
    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)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Observed at time of inspection in reach in prep coolers food residue building up on the bottom, filters above grill line have a build up of grease, out side of dry storage containers have a build up of food particles, and inside of microwave. Correct by cleaning at a frequency able to prevent the build up of food particles and grease. A follow up will occur at the next routine inspection.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Observed at time of inspection sanitizer cloths at wait station and on cook line stored wet on counters. Sanitizer cloths must be stored completely submerged in sanitizer solution to prevent the growth and spread of pathogens. Corrected at time of inspection cloths were removed to be cleaned. 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
 09/23/2014Routine Inspection
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED IN PREP COOLER MASH POTATO'S AND MEAT LOAF AT 41 F OR BELOW. 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)
 04/17/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed in prep cooler meat loaf, mashed potato's, and baked potato's at 45-46 F. Items had been in cooler for two days. Discarded at time of inspection. Correct by holding all potentially hazardous cold food at 41 F or below. Correct immediately. This is a repeat violation fill out provided risk control plan. A follow up will occur in about 10 days. If violation is not corrected at next follow up an office consultation will occur. There is a $200 administration fee associated with the office consultation.,
    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: Sanitizing Solutions, Testing
    Comment:
    OBSERVED CHLORINE TEST STRIPS PROVIDED. CORRECTED.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 03/19/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed in reach in cooler under waffle iron and grill press mashed potato and pot roast at 46 F. Cook stated that they had been in there since yesterday mashed potato's and roast discarded in my presence. Correct by holding potentially hazardous cold food at 41 F or below. Correct immediately a follow up will occur in about 10 days., ,
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no Chlorine test strips for dishwasher. Correct by providing. Correct immediately a follow up will occur in about 10 days.,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed inside lid and gasket is peeling off Ice cream freezer Correct by repairing/replacing. Correct as soon as possible a follow up will occur at next routine 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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Observed in reach in freezer food particles on bottom of freezer and grease building up on filters above fryer. Correct by cleaning at a frequency able to prevent build up of grease and food particles. Correct as soon as possible a follow up will occur at next routine inspection.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 02/04/2014Routine
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    DATES OBSERVED WHERE REQUIRED
    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
 09/20/2013Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    , CUT LETTUCE AND TOMATOES AT TOP OF REACH IN COOLER AT 48F AND 44F......DOWN BELOW , TURKEY AT 44F .....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.REPAIR OR REPLACE CHEFS COOLER. Corned beef at 44.8f in reach in cooler below. Maintain all potentially hazxardous foods at b41f or below.......operator indicatres he is going to use time as a control for cut lettuce and cut tomatoes
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    NO DATES ON SLICED HAM , BAGGIED CORNED BEEF , LOOSE HAMBURGER , 2 REWRAPPED HAM CHUNKS , FETA CHEESE, COOKED PORK CHOPS , RICE PUDDING, BAGGIED CHICKEN, 8 CONTAINERS OF SOUP, AND COOKED BEEF CHUNKS.,
    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
 08/29/2013Routine
  • Critical: Packaged and Unpackaged Food -
    Comment:
    RAW ANMAL FODDS STORED PROPERLY
    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: Potentially Hazardous Food (Ti
    Comment:
    TEMPERATURES AT 41F OR BELOW
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED......NO DATES ON 2 CONTAINERS OF CHILI, COOKED PORK CHOPS, COOKED TURKEY, ,,,,,,,,,,,,,OPERATOR MUST BE CONSISTENT AND USE EITHER THE PREP DATE OR DISCARD DATE ALL THE TIME WHEN ITEMS ARE DATED.......ADD 6 DAYS TO THE PREP DATE TO DETERMINE DISCARD DATE.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Temperature Measuring Devices
    Comment:
    THERMOMETER AVAILABLE IN 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)
  • Critical: Warewashing Equipment, Determi
    Comment:
    TEST STRIPS AVAILABLE
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
 02/21/2013Follow-up
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(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:
    RAW EGGS STORED ON TOP SHELF ON TOP OF COOKED SAUSAGE.......STORE RAW ANIMAL FOODS ON BOTTOM SHELF AWAY FROM COOKED FOOD PRODUCTS SUBMIT RISK CONTROL PLAN FOR REPEAT ITEM,
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CUT LETTUCE AT 46F, CUT TOMATOES AT 44F , SLICED HAM AT 46F AND COOKED SAUSAGE AT 47F AT COOKS COOLER.....THE HAM AND SAUSAGE WERE STORED AT ROOM TEMPERATURE MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW, ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: 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 DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED ......NO DATES ON BAGGIED LUNCH MEATS , SOUPS, CHILI, COOKED CHICKEN PIECES , AND COOKED CHICKEN FILETS., SUBMIT RISK CONTROL PLAN FOR REPEAT ITEM, ,
    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: Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    TWO REACH IN COOLERS OBSERVED WITHOUT COOLER THERMOMETERS.......ENSURE ALL COOLERS HAVE COOLER THERMOMETERS,
    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)
  • Critical: Warewashing Equipment, Determi
    Items:
    Sanitizer test kit
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    PROVIDE CHLORINE TEST STRIPS TO MONITOR SANITATION RINSE CONCENTRATION.,
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
 01/31/2013Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED BY CLEANING THE CAN OPENER BLADE, CONDENSER FANS, WAFFLE IRONS AS REQUIRED. THE GEORGE FORMAN GRILL HAS BEEN REPLACED WITH A CLEANABLE HAMILTON BEACH GRILL.
    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 Food, Date Markin
    Comment:
    CORRECTED BY DATE MARKING THE REQUIRED FOODS WITH THE PREP DATES.
    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
 08/23/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED THE FOLLOWING FOOD CONTACT SURFACES TO BE SOILED: -REACH-IN COOLER CONDENSER FANS LOCATED DIRECTLY ABOVE EXPOSED FOODS SOILED WITH DUST AND DEBRIS -GEORGE FOREMAN GRILL -CAN OPENER BLADE -WAFFLE IRONS FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED AREAS NOW AND KEEP CLEAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.
    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 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:
    NO DATE MARKINGS OBSERVED ON REQUIRED FOODS SUCH AS
    General violation description:
    3-501.17 - TUNA SALAD, CHICKEN SALAD, MASHED POTATOES, CHILI, SOUPS, HARD BOILED EGGS READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS AFTER PREPARATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK THE REQUIRED FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(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:
    1. OBSERVED RAW PORK CHOPS STORED ABOVE COOKED SOUPS AND GARLIC IN THE WALK-IN COOLER 2. OBSERVED SEVERAL FOOD ITEMS LEFT UNCOVERED IN THE WALK-IN COOLER SUCH AS LETTUCE, PEELED EGGS, CHEESE TO PREVENT CROSS CONTAMINATION, RAW MEAT MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AND ALL FOODS MUST BE KEPT COVERED IN THE WALK-IN COOLER. MOVE THE RAW PORK CHOPS BELOW AND AWAY FROM THE SOUP AND GARLIC. COVER FOODS IN THE WALK-IN COOLER. CORRECTED DURING INSPECTION BY MOVING THE PORK SHOPS TO THE LOWEST SHELF AND BY COVERING EXPOSED FOODS IN THE WALK-IN COOLER.
    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
  • Cooking and Baking Equipment
    Items:
    Microwave oven door seals and cavities
    Problems:
    Not cleaned At least every 24 hours
    Corrections:
    Clean as specified above.
    Comment:
    CLEAN THE INTERIOR OF THE MICROWAVES AT LEAST ONCE EVERY 24 HOURS.
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components seals
    Problems:
    In poor repair Cracked
    Corrections:
    Repair/replace.
    Comment:
    REPLACE THE CRACKED DOOR SEALS ON THE COOLERS TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AND A SATISFACTORY SEAL TO MAINTAIN COOLER TEMPERATURES.
    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.
  • Thawing
    Items:
    Frozen food(s) for thawing
    Problems:
    Stored above 41 degrees f thawed or partially thawed At room temperature
    Corrections:
    Store under refrigeration.
    Comment:
    OBSERVED A CASE OF CORNED BEEF AND A CASE OF PORK CHOPS THAWING AT ROOM TEMPERATURE. FOODS MUST BE THAWED PROPERLY. THAW UNDER REFRIGERATION, UNDER COLD RUNNING WATER, OR AS PART OF THE COOKING PROCESS.
    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
 07/31/2012Routine Inspection
  • Critical: Reheating for Hot Holding
    Comment:
    CORRECTION MADE: Observed potentially hazardous foods
    General violation description:
    3-403.11 - chili and spaghetti meat sauce, are being quickly reheated on the stove top to a minimum 165*F for a minimum 15 seconds before placing into the steam table safe food storage @ 135*F or above for safe food service exceeding 4 hours. ,
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTION MADE: Observed Time Marked
    General violation description:
    3-501.19 - to LIMIT ORGANISMS of Public Health concern, for a working supply of fresh eggs and hot dogs indicating when each were removed from temperature control for later discarded after 4 hrs
 03/12/2012Follow-up
  • Critical: Preventing Contamination from
    Comment:
    CORRECTION MADE: OBSERVED COOK HANDLING TOAST GLOVED HAND WHEN BUTTERING.
    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: Reheating for Hot Holding
    Comment:
    NO FOODS WHERE BEING REHEATED AT THIS TIME
    General violation description:
    3-403.11 - A FOLLOW-UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO VARIFY COMPLIANCE., ,
  • Critical: Time as a Public Health Contro
    Comment:
    OBSERVED NO TIME MARKED ON COOKED HOT DOGS HELD ON GRILL @ 121*F NEEDED WHEN USING TIME AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH INTEREST. A FOLLOW-UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO VARIFY COMPLIANCE.,
    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.
  • Critical: When to Wash
    Comment:
    Correction Made: Observed in the employee perform hygienic hand washing in between handling raw egg and before handling toast to butter.
    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
  • Drying mops
    Comment:
    CORRECTION MADE: Observed mop head draped over the squeeze chamber to increase air flow for effective air drying.
    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.
  • Light Bulbs, Protective Shield
    Comment:
    CORRECTION MADE: Observed new ceiling light shield panels in kitchen grill line area.
    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
 02/21/2012Follow-up
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OBSERVED COOK HANDLING TOAST, BREAKFAST SANDWICH WITH BARE HANDS. GLOVES MUST BE WORN WHEN HANDLING READY-TO-EAT FOODS.,
    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: Reheating for Hot Holding
    Items:
    Food item(s) reheated, Reheated food(s)
    Locations:
    Grill line steam table, Grill line steam table
    Problems:
    Longer than two hours to reach 165 degrees f In steam table, Reheated to less than 165 degrees f
    Corrections:
    Reheat food items quickly., Reheat to 165 degrees F for 15 seconds.
    Comment:
    Observed reheated foods in steam table to less than 165*F for a minimum 15 seconds. The internal product temperature of the food container: 108*F Chili @ center of food container 138*F Chili @ nearest the sides of container 106*F Spaghetti Meat Sauce @ center of food container 136*F Spaghetti Meat Sauce @ nearest the sides of container , , , Observed reheated foods in steam table to less than 165*F for a minimum 15 seconds. The internal product temperature of the food container: 108*F Chili @ center of food container 138*F Chili @ nearest the sides of container 106*F Spaghetti Meat Sauce @ center of food container 136*F Spaghetti Meat Sauce @ nearest the sides of container
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) potentially hazardous food(s) before cooking
    Locations:
    Grill line food prep area
    Problems:
    Without time control mark Indicating time that is 4 hours past removal from temperature control
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    LIMIT ORGANISMS of Public Health concern absent Time Mark on eggs, on hot dogs indicating when removed from temperature control to be discarded after 4 hrs
    General violation description:
    3-501.19 - 6 hrs not exceeding 70*F. Provide time marks to correspond to written procedure when using time as a public health control en lue to time in conjunction with temperature., ,
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    Employee(s) food prep area
    Problems:
    Did not wash hands Between raw and ready to eat foods
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Observed in the employee(s) not knowing When to wash hands: - Before putting away clean dishes after handling soiled dishes. - Before handling toast after handling raw chicken. Perform hygienic hand washing of soiled hands before handling clean dishes or ready to eat foods.,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed wire shelf and pan in the walk-in freezer with gross food accumulation
    General violation description:
    4-602.13 - thorough clean and sanitize with increase frequency to preclude future food residue build-up.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    Employee(s) dish washing area
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Observed chemical test kit not available for use
    General violation description:
    4-501.116 - provide.
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    mop sink area
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Observed mop head stored in squeeze chamber
    General violation description:
    6-501.16 - remove and drape over squeeze chamber or hang-up to increase air flow for effective air drying.,
  • Duties of Person in Charge
    Items:
    Person-in-charge
    Locations:
    Employee(s)
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    The employee(s) are not fully trained: i.) Observed the employee(s) present not fully aware of the big 5 names: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The signs and illness symptoms: VOMITING, DIARRHEA, JAUNDICE - Excludes the employee(s) from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts the employee(s) from the food preparation area. The Procedure to remove the Restrictions: - NOTIFY the person in charge and Following DIARRHEA or VOMITING - Remain Home, SYMPTOM FREE for at least 24 HOURS. ii.) Observed in the employee(s) not knowing When to wash hands: - Before putting away clean dishes after handling soiled dishes. - Before handling toast after handling raw chicken. iii.) Observed in the cook(s): - Not knowing the minimum internal temperature/time needed to DESTROY ORGANISMS of Public Health concern by achieving a minimum internal product temperature for at least 15 seconds @: 145*F for WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, 155*F for GROUND: BEEF, PORK, 165*F for POULTRY and 165*F for REHEATING FOODS within 2 hours iv.) Observed in the cook(s): - Not knowing the method to LIMIT ORGANISMS of Public Health concern. To Mark Time on eggs, hot dogs, when removed from temperature control & discard after 4 hrs
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    basement shelf
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    Observed broken storage shelf laying on the floor in the basement
    General violation description:
    4-501.11 - repair or replace shelf to stand at least 6" off the floor for safe food storage and for floor cleaning access.;(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.
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Locations:
    Employee(s) food prep area
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed two of three food employees absent hair restraint
    General violation description:
    2-402.11 - provide employees with a hair net or a full cover cap.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Observed three missing ceiling light shield panels in kitchen grill line area
    General violation description:
    6-202.11 - repair or replace.,
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Problems:
    Stored with food-contact portion exposed
    Corrections:
    Store inverted.
    Comment:
    Observed plastic single use utensils stored with the food contact end up
    General violation description:
    4-903.11 - reverse to have the handle end up to prevent hand contact.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) dry
    Locations:
    Grill line food prep area
    Problems:
    Stored in Less than 50-100 ppm chlorine
    Corrections:
    Store wiping cloths in 50-100 ppm chlorine.
    Comment:
    Observed in use dry cloth towels stored on grill line cutting boards
    General violation description:
    3-304.14 - store in sanitizer solution in between use.
 01/26/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    POP NOZZLES ADN SLICER ARE CLEANED DAILY, ARE CLEAN TO SIGHT AND TOUCH. VIOLATION CORRRECTED.
    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: Preventing Contamination from
    Comment:
    COOKS WEARING GLOVES WHEN HANDLING READY-TO-EAT FOODS. 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:
    POTENTIALLY HAZARDOUS FOODS IN WALK-IN COOLER HAVE DATE MARKS. 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
 08/23/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    POP NOZZLES ARE SOILED. SLICER HAS SMALL AMOUNT OF FOOD DEBRIS IN IT. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE THESE ITEMS DAILY MAKING SURE TO REMOVE ALL DIRT AND FOOD DEBRIS.,
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OBSERVED COOK HANDLING TOAST, BREAKFAST SANDWICH WITH BARE HANDS. GLOVES MUST BE WORN WHEN HANDLING READY-TO-EAT FOODS.,
    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
    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:
    TOMATO SAUCE, NOODLES, EGGS, FETA CHEESE, OTHER POTENTIALLY HAZARDOUS FOODS IN WALK-IN COOLER DO NOT HAVE DATE MARKS. POTENTIALLY HAZARDOUS FOODS MUST BE LABELED WITH DATE THEY WERE PREPARED OR OPENED.,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FAN GUARDS, CEILING, WALLS IN WALK-IN COOLER HAVE AN ACCUMULATION OF DUST. CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN.
    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 Ceiling
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CEILING IN COOKING AREA IS DUSTY. CLEAN AS OFTEN AS NECESSARY TO KEEP 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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    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
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Problems:
    Stored with food-contact portion exposed
    Corrections:
    Store inverted.
    Comment:
    PLASTIC FORKS AND SPOONS STORED WITH FOOD CONTACT PORTION EXPOSED. STORE INVERTED TO AVOID TOUCHING FOOD CONTACT PORTION WITH HANDS.
    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
 07/28/2011Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Comment:
    EMPLOYEES EATING IN DINING ROOM. VIOLATION CORRECTED.
    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
  • Critical: Time as a Public Health Contro
    Comment:
    EGGS STORED IN COOLER AT/BELOW 41F. VIOLATION CORRECTED.
    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.
02/01/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Items:
    Employee(s)
    Problems:
    Eating
    Corrections:
    Eat only in designated areas as restricted above.
    Comment:
    OBSERVED EMPLOYEES EATING IN FOOD PREP AREA, WAIT STATION. EMPLOYEES MUST EAT IN A DESIGNATED AREA AWAY FROM FOOD FOR SERVICE AND EQUIPMENT (I.E. DINING ROOM).
    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
  • Critical: Eating, Drinking or Tobacco
    Items:
    Employee(s)
    Problems:
    Eating
    Corrections:
    Eat only in designated areas as restricted above.
    Comment:
    OBSERVED EMPLOYEES EATING IN FOOD PREP AREA, WAIT STATION. EMPLOYEES MUST EAT IN A DESIGNATED AREA AWAY FROM FOOD FOR SERVICE AND EQUIPMENT (I.E. DINING ROOM).,
    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
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    TWO TRAYS OF RAW EGGS OUT AT ROOM TEMPERATURE ON COOKLINE. FOODS THAT ARE HELD AT ROOM TEMPERATURE MUST BE MARKED WITH THE TIME THEY WERE TAKEN OUT OF COOLER AND DISCARDED NO LONGER THAN 4 HOURS LATER. DEVELOP AND POST WRITTEN PROCEDURE FOR THOSE FOODS (EGGS) TO BE PUT UNDER TIME CONTROL. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 1-31-11 TO VERIFY COMPLIANCE.
    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.
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    TWO TRAYS OF RAW EGGS OUT AT ROOM TEMPERATURE ON COOKLINE. FOODS THAT ARE HELD AT ROOM TEMPERATURE MUST BE MARKED WITH THE TIME THEY WERE TAKEN OUT OF COOLER AND DISCARDED NO LONGER THAN 4 HOURS LATER. DEVELOP AND POST WRITTEN PROCEDURE FOR THOSE FOODS (EGGS) TO BE PUT UNDER TIME CONTROL. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 1-31-11 TO VERIFY COMPLIANCE.,
    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/Restrictio
    Items:
    Physical facilities/structures Ceiling
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CEILING ABOVE COOKLINE HAS AN ACCUMULATION OF DUST. CLEAN AS OFTEN AS NECESSARY TO KEEP 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.
  • Food storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    FOOD ON FLOOR IN WALK-IN FREEZER. FOOD MUST BE STORED AT LEAST SIX INCHES ABOVE THE GROUND.
    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 components
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FAN GUARD IN WALK-IN FREEZER IS MISSING. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. REPLACE MISSING FAN GUARD.
    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.
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHT IN WALK-IN FREEZER DOES NOT HAVE LIGHT SHIELD. REPLACE MISSING LIGHT SHIELD.
    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
 01/21/2011Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    POTENTIALLY HAZARDOUS FOODS HELD LONGER THAN 24 HOURS ARE 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
 08/24/2010Follow-up
  • Critical: Cleaning Procedure
    Comment:
    OBSERVED EMPLOYEES WASHING HANDS WHEN CHANGING TASKS, AFTER CONTAMINATION OCCURS. VIOLATION CORRECTED.
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Hot and cold holding
    Comment:
    COOKLINE COOLERS HOLDING FOOD AT 37-38F. MILK COOLER HOLDING MILK AT 41F. POTENTIALLY HAZARDOUS FOOD NO LONGER HELD IN FRONT DISPLAY COOLER. 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)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    LARGE CONTAINERS HOLDING SOUP, CHILI IN WALK-IN WITHOUT DATE MARKS. LABEL ALL FOODS THAT ARE HELD LONGER THAN 1 DAY WITH PREP DATE. WILL RETURN ON/ABOUT 8-23-10.,
    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
 08/16/2010Follow-up

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