- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed cut melon and lunch meats without date marking. Corrected by date marking.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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01/05/2015 | Routine |
| No violation noted during this evaluation. | 07/25/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL FOOD ITEMS HELD BEYOND 7 DAYS. SUCH AS: A PAN OF COOKED, PORTIONED CHICKEN PREPARED ON 1/23, RIBS PREPARED ON 1/16, CHIPOTLE MAYO PREPARED ON 1/21, TARRAGON DILL MAYO PREPARED ON 12/31, BEEF BARLEY SOUP PREPARED ON 1/23. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS. THE PREPARATION DATE IS DAY 1. ALL FOODS NOTED WERE DISCARDED AT TIME OF INSPECTION. CONTINUE MONITORING DATE MARKINGS AND ENSURE THAT FOOD ITEMS ARE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL FOOD ITEMS HELD BEYOND 7 DAYS. SUCH AS: A PAN OF COOKED, PORTIONED CHICKEN PREPARED ON 1/23, RIBS PREPARED ON 1/16, CHIPOTLE MAYO PREPARED ON 1/21, TARRAGON DILL MAYO PREPARED ON 12/31, BEEF BARLEY SOUP PREPARED ON 1/23. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS. THE PREPARATION DATE IS DAY 1. ALL FOODS NOTED WERE DISCARDED AT TIME OF INSPECTION. CONTINUE MONITORING DATE MARKINGS AND ENSURE THAT FOOD ITEMS ARE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE DISCARD DATE.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
01/30/2014 | Routine |
| No violation noted during this evaluation. | 08/01/2013 | Routine |
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- EMPLOYEES ARE NOT TRAINED ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. ALL STAFF MUST BE TRAINED ON ILLNESS REPORTING REQUIREMENTS. TRAIN STAFF. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH STAFF. ILLNESS REPORTING AGREEMENT AND POSTER PROVIDED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Handwashing Aids and Devices,
- Items:
- Soap and towel(s)
- Problems:
- Provided at Three compartment sink
- Corrections:
- Remove soap/paper towels from three compartment sink.
- Comment:
- REMOVE THE PAPER TOWEL DISPENSER AND FOAM SOAP DISPENSER FROM THE WARE WASHING AREA. EMPLOYEES MUST WASH HANDS AT A DESIGNATED HAND WASH SINK.
- General violation description:
- 6-301.13 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under ## 6-301.11 and 6-301.12 and # 5-501.16(C).
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02/20/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen in establishment. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
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09/04/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats, Pest(s) gnats
- Locations:
- Dining area, Dry storage area
- Problems:
- Present in facility, Present in facility
- Corrections:
- Remove pests from facility., Remove pests from facility.
- Comment:
- Several fruit flies found in self-service area
- General violation description:
- 6-501.111 - most on ceiling. Two (2) fruit flies found on ceiling in dry storage room. Remove pests., WCHD will return to ensure this critical violation is corrected within 10 days.,
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08/06/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s), reach-in cooler
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- Two soups in reach-in cooler not dated: French Onion and Chicken Stew. Omelette toppings not dated in breakfast cooler: chopped ham, boiled eggs, salsa. Cooked potatoes in walk-in cooler not date marked. Mark all with expiration date of not more than 7 days from date of preparation/opening., All PHF in all coolers datemarked. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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12/09/2011 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink bar
- Locations:
- hotel restaurant bar
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at bar hand sink. Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hotel restaurant bar
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No towels at bar hand sink. Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hotel restaurant bar
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide hand washing signage at bar hand sink.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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06/03/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls, Physical facilities/structures walls, Physical facilities/structures walls
- Locations:
- Behind the 3-compartment sink buffet line behind garbage disposal
- Problems:
- Soiled, Greasy, Greasy
- Corrections:
- Keep clean., Keep clean., Keep clean.
- Comment:
- WALLS BEHIND 3 COMPARTMENT SINK, GARBAGE DISPOSAL SOILED/GREASY. WALL NEAR COVING TILE UNDER HOT BUFFET LINE DIRTY. CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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11/23/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Reach in cooler is now holding food at 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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04/08/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Food contact surfaces have been cleaned and sanitized. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Comment:
- REACH IN COOLER IS STILL NOT HOLDING FOOD TO INTERNAL TEMP BELOW 41 F: HAM AT 45 F, SAUSAGE AT 43 F, HASH 49 F. VIOLATION IS NOT CORRECTED., RETURN RISK CONTROL PLAN BY NEXT WEEK-FAX ATTN MELINDA 734-727-7165,
- 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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03/23/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment slicer
- Locations:
- kitchen slicer
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE THIS CRITICAL VIOLATION IS CORRECTED., FOOD DEBRIS ON SLICER, INCLUDING ON BLADE. WASH, RINSE, AND SANITIZE THIS FOOD CONTACT SURFACE AFTER EACH USE.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Grill line reach-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THIS IS A REPEAT CRITICAL VIOLATION. PIC WILL COMPLETE RISK CONTROL PLAN IN LIEU OF OFFICE CONSULTATION., UNTIL COOLER IS REPAIRED, DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN UNIT., WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE CRITICAL VIOLATION IS CORRECTED., REACH IN COOLER ON FAR END OF PREP LINE IS NOT HOLDING INTERIOR TEMPERATURES OF FOOD BELOW 41 F: HASH AT 51 F, CHOPPED HAM AT 47. POTENTIALLY HAZARDOUS FOOD MUST BE HELD BELOW 41 F., , ,
- 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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- Behind the 3-compartment sink
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WALL BEHIND 3 COMPARTMENT SINK IS SOILED. CLEAN REGULARLY.
- 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Grill line microwave oven (s)
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- FOOD DEBRIS INSIDE MICROWAVE OVEN. CLEAN 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.
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03/17/2010 | Routine Inspection |
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