Homemade Lunch, 19038 Middlebelt, Livonia, MI 48154 - inspection findings and violations

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Business Info

Restaurant name: HOMEMADE LUNCH
Address: 19038 Middlebelt, Livonia, MI 48154
Permit #: 030208
Non-smoking facility: No
Last inspection: 02/12/2015
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Inspection findings

Inspection date

Type
  • 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 ready to eat food must be protected from cross contamination by storing items that can contaminate them below or away from the ready to eat items. Observed in walk in cooler, a bowl of pooled cracked, shelled eggs stored on top of a box of raw spinach. At time of inspection the bowl of eggs was moved away from the spinach and on a rack with raw chicken. Violation corrected
    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
  • Floor and Wall Junctures, Cove
    Items:
    Floor(s)
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    A food establishment must provide proper floor wall junctures to facilitate proper cleaning. Observed wall/floor junctures to be without coving. Walls have to be covered. Repair/install coving.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Nonfood contact surfaces of equipment must be kept clean to avoid accumulation of soil and debris. Observed top of stove and grill to have an accumulation of grease. Keep equipment 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.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Facilities must be maintained in good repair. Observed holes near the bottom of the walls. Repair.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Wall and Ceiling Coverings and
    Items:
    Wall/ceiling covering(s)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    Walls and ceiling coverings and coatings must be attached so they are easily cleanable. Observed parts of the wall without an epoxy type paint. Ceiling tiles are not of a smooth easily cleanable material and some tiles are peeling away. Repair and replace ceiling tiles with ones that can be easily cleaned from splash or dirt. Paint the parts of the wall that do not have a protective coat to make for easier cleaning.
    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.
 02/12/2015Routine
No violation noted during this evaluation. 08/20/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed dried food debris on the can opener blade and mold on interior of the reach-in freezer where ice packs are kept. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis. Fill out a risk control plan and return a copy to the inspector during the revisit.
    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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no paper towels for the kitchen handsink. Provide paper towels.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed the following soiled items: floors, walls, ceiling, mop sink, drain bowl in mechanical room. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
    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.
  • Floor and Wall Junctures, Cove
    Items:
    Floor(s)
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    Observed missing coving throughout the kitchen. Walls must be coved. Install coving in kitchen.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled walk-in cooler shelves and condenser fan covers as well as tray rack next to the oven. Non-food contact equipment must be kept clean. Clean to sight and touch as needed.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed holes in walls behind the food prep tables and loose and missing ceiling tiles. Facilities must be maintained. Repair the holes in walls and replace the loose and missing ceiling tiles.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 07/24/2014Routine
No violation noted during this evaluation. 02/11/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch as needed.
    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: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed missing handle for the hot water faucet on the 3 compartment sink. Plumbing must be maintained. Replace the missing handle.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Temperature Measuring Devices,
    Items:
    Air/water thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    Observed inaccurate thermometer in the walk-in cooler. Repair or replace the thermometer.
    General violation description:
    4-203.12 - (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use.(Pf) (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±3°F in the intended range of use. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed dirty ceiling, walls, and floor especially under the cooking equipment. Physical equipment must be kept clean. Clean to sight and touch on a daily basis.
    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.
  • Floor and Wall Junctures, Cove
    Items:
    Floor(s)
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    Observed missing coving throughout the establishment. Coving must be installed.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • 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:
    Observed boxes of food on floor of the walk-in cooler. Store food items above the floor on shelves.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed the following soiled items: walk-in cooler shelves, exterior walls and door of walk-in cooler, exterior of grill, stove and ovens. Non-food contact equipment must be kept clean. Clean to sight and touch as needed.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed loose and missing ceiling tiles and hole in wall behind the food prep cooler. Physical facilities must be in good condition. Repair or replace the missing and loose ceiling tiles and the hole behind the food prep table.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 01/23/2014Routine
No violation noted during this evaluation. 08/07/2013Follow-up
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed kitchen handsink not used because drain trap leaks. Plumbing must be maintained. Repair or replace the drain trap to eliminate the leak so handsink can be used. Fill out a risk control plan and return a copy to the inspector during the revisit.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed the following soiled items: wall behind the cooking equipment, kitchen floor, drain bowl for the 3 compartment sink and the restroom handsink and toilet. Clean to sight and touch.
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled shelves in the walk-in cooler. Clean to sight and touch as needed.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed loose and missing ceiling tiles in kitchen. Repair or replace these ceiling tiles.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no thermometer in the walk-in cooler. Provide a conspicuous thermometer.
    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)
 07/18/2013Routine
  • Critical: Handwashing Sinks
    Comment:
    CORRECTION MADE: Observed the kitchen hand sink fully functioning, stocked with hand soap, paper toweling and waste basket below. Accessible to hand washing by employees at all time independent of the locked door to the employee restroom hand wash basin when the restroom is in use.
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Packaged and Unpackaged Food -
    Comment:
    i.) CORRECTION MADE: Observed ready to eat fruit, vegetables, packaged flat bread stored on shelves up and away from all raw meat storage. ii.) CORRECTION MADE: Observed raw poultry stored down and away from raw hamburger and both stored down and away from all other 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
  • Critical: Person in Charge
    Comment:
    i.) CORRECTION MADE: Following instruction, Observed the Employees present: Are aware of the names of the big 5, Are aware of the associated five illness symptoms, Are aware of their associated restrictions and Are aware of the means to remove these restrictions. ii.) CORRECTION MADE: Observed the employees present
    General violation description:
    2-103.11 - following instruction, know the minimum internal temperature requirements needed to destroy organisms of public health concern and to limit their growth verified with a food thermometer calibrated in 32*F ice&water
  • Critical: System Maintained in Good Repa
    Comment:
    CORRECTION MADE: Observed reconnected the drain pipe to the kitchen hand wash sink.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Warewashing Equipment, Determi
    Comment:
    CORRECTION MADE: Observed chlorine test paper kit to verify and maintain concentration @ 100ppm for wiping cloth storage.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Cleaning, Frequency and Restri
    Comment:
    Not in compliance, address immediately, for details see the 11-23-2013 inspection report.
    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.
  • Closing Toilet Room Doors
    Comment:
    CORRECTION MADE: Observed the employee rest room door kept closed during hours of operations of this licensed food kitchen.
    General violation description:
    6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
  • Drying Mops
    Comment:
    CORRECTION MADE: Observed wet mop heads properly stored by hanging up in the utility room and draping over the mop bucket scqueeze chamber for effective drying by increasing air flow to minimize bacterial growth.
    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.
  • Equipment, Utensils, Linens, a
    Comment:
    CORRECTION MADE: Observed safe storage of food related items now raised off the floor by 6" and stored in a dry clean space free from splash & chemical storage; packaged beverage cups, boxes with plates, napkins and utensils wrapped together in plastic, stainless steel tongs, foil pans, etc. The utility mop bucket room exclusively used for preparing and dumping mop water, the drying of mop heads, and safe storage of chemicals, steno fuel cans and other non-food related articles.;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
    General violation description:
    4-903.11 -
  • Food Storage
    Comment:
    CORRECTION MADE: Observed cited food once stored on the walk-in cooler floor
    General violation description:
    3-305.11 - now safely stored on shelves 6" or more off the floor; oranges, cucumbers, packaged flat bread, whole onions and potatoes. The packaged raw hamburger 6 inches off the floor on a segregated shelf.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
  • Light Bulbs, Protective Shield
    Comment:
    Not in compliance, address immediately, for details see the 11-23-2013 inspection report.
    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
  • Repairing
    Comment:
    Not in compliance, address immediately, for details see the 11-23-2013 inspection report.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Toilet Rooms, Enclosed
    Comment:
    Not in compliance, address immediately, for details see the 11-23-2013 inspection report.
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 01/25/2013Follow-up
  • Critical: Handwashing Sinks
    Items:
    Handwashing sink(s)
    Locations:
    kitchen Hand wash sink(s)
    Problems:
    Not in same room as food handling Through doorway with door
    Corrections:
    Provide hand sink in same room as food handling.
    Comment:
    Observed out of service the lone kitchen hand wash sink. The faucet is angled against the wall, no longer functional for hand washing. Not being stocked and is not present hand cleanser and paper toweling. Disconnected, the drain line from the wash basin. Make all needed repairs to assure the hand sink is fully functional, hand soap and paper toweling are present for food employees use. Approved by Wayne County Health Department the location of this kitchen hand wash basin available at all time for the food employee use independent of the locked door to the employee restroom hand wash basin when the restroom is in use.,
    General violation description:
    5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s) floor
    Problems:
    Stored over/next to Ready-to-eat food(s) Vegetable(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed packaged raw hamburger stored on the floor along with ready to eat fruit, vegetables, and packaged bread also stored on the same floor in the walk in cooler. Raw chicken stored above on an adjacent shelf. Provide safe food storage by relocating the raw meat storage down and away from all ready to eat foods storage. Segregate the raw hamburger storage up and away from the raw chicken storage.,
    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: Person in Charge
    Items:
    Person-in-charge
    Locations:
    Employee(s) food prep area
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    i.) Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them 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 the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and " " for REHEATED FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours DATE Marking cooled foods 41*F & less, discarding after 6 days. TIME Marking foods
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system drain line(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed disconnected the drain pipe from the lone kitchen hand wash sink
    General violation description:
    5-205.15 - reconnect the basin's drain line. ,
  • Critical: Warewashing Equipment, Determi
    Items:
    Sanitizer test kit
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Observed chemical sanitizer too strong >400ppm chlorine solution for wiping cloth storage. Use a chlorine test paper kit to verify and maintain concentration @ 100ppm for wiping cloth storage.,
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures Ceiling
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    i.) Observed light to medium soil accumulation on the kitchen ceiling vents, ceiling tiles, walls, door jams, door panels, floor/wall junctions under kitchen equipment, counters, stove, coolers and numerous sinks and floor surfaces under the roll can storage shelves. ii.) Observed the medium to heavy soil accumulation in the utility sink and in the receiving safe wasted floor drain. Preclude future soil build-up by thoroughly cleaning with increase frequency.,
    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.
  • Closing Toilet Room Doors
    Items:
    Door
    Locations:
    door(s) employee restroom
    Problems:
    Propped open
    Corrections:
    Do not prop door open.
    Comment:
    Observed rest room door propped open during operations of this licensed food kitchen. Keep restroom door closed during hours of food preparations.,
    General violation description:
    6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Locations:
    utility room
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Observed a wet mop head stored in the mop bucket and one stored on the floor of the utility room. Drape or hang the wet mops after use to increase air flow for effective air drying to minimize bacterial growth.,
    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.
  • Equipment, Utensils, Linens, a
    Items:
    Single-service/single-use article(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Observed stored on the floor in the front service room a case of packaged beverage cups and boxes with plates, napkins and utensils wrapped together in plastic. On the floor in the back utility room next the mop sink, mop bucket are stainless steel food tongs in a box with steno fuel cans on a shelf above. Provide safe storage of these food related items by relocating 6" off the floor in a dry clean space free from splash & chemical storage., ;(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; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
    General violation description:
    4-903.11 -
  • Food Storage
    Items:
    Food item(s) in stoage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Observed food stored on the walk-in cooler floor
    General violation description:
    3-305.11 - packaged raw hamburger, oranges, cucumbers, packaged flat bread, whole onions and potatoes, relocate food storage onto shelves at least at 6 inches off the floor.,
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Observed two fluorescent ceiling lights at the front entrance serving area. Install a protective light shield or enclose each in a protective slip tube with plastic end caps. Observed 8 fluorescent ceiling lights with protective slip tubes yet each missing the needed plastic end caps
    General violation description:
    6-202.11 - install the 16 missing plastic end caps needed to fully enclose each fluorescent light tube. ,
  • Repairing
    Items:
    Physical facilities Wall(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    i.) Observed damaged kitchen dry wall and missing ceiling panels
    General violation description:
    6-501.11 - Repair or replace with durable, non-absorbent and smooth material for easy cleaning. ii.) Observed the self closing door mechanism jammed for the rear kitchen screen door and broken for the employee restroom door. Make needed repairs for these doors to close fully. iii.) Observed a loose employee restroom toilet seat
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s) Employee
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    Comment:
    Provide self closing door mechanism for the employee rest room. The restroom door is to remain closed during hours of food operations.,
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 01/23/2013Routine
  • Repairing
    Items:
    Physical facilities Wall(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REPLACE / REPAIR WALL AT STAINLESS STEEL COUNTER ACROSS FROM THE OVENS.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 08/02/2012Routine
  • Repairing
    Items:
    Physical facilities Wall(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 01/23/2012Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN WALL BEHIND GRILL UNDER HOOD.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE SOAP AT HAND WASH SINK NEAR SCREEN DOOR
    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
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE PAPER TOWELING AT HANDWASH SINK IN BATH ROOM AND AT BACK SINK BY SCREEN DOOR.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
 07/26/2011Routine Inspection
  • 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:
    OBSERVED OPENED AND SLICED HAM WITHOUT ANY DATE MARK, ALSO COOKED CHICKEN. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD UNDER REFRIGERATION OVER 24 HOURS MUST BE DATE MARKED. ENSURE THESE ITEMS ARE LABELED BEFORE PUTTING IN WALK-IN COOLER. , CORRECTED. ITEMS WERE LABELED WITH 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
 01/14/2011Routine Inspection
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE PAPER TOWELING & TOWELING RACK AT BACK HANDWASH SIN K.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    CLOSE BACK SCREEN DOOR COMPLETELY TO PREVENT ENTRY OF INSECTS AND RODENTS.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
 08/03/2010Routine Inspection
No violation noted during this evaluation. 03/15/2010Follow-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:
    OPERATOR HANDLED CANTELOPE WITH BARE HAND....NO BARE HAND CONTACT WITH READY TO EAT FOODS...USE GLOVES AND /OR UTENSILS.
    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
03/01/2010Follow-up/crit added
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORE IN COOLERS 24 HOURS.....CHICKEN SOUP AND COOKED CHICKEN PIECES OBSERVED IN WALK IN WITHOUT PREP OR 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: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Comment:
    SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS.....EMPLOYEE WAS NOT AWARE OF THE REQUIRED 24 HOURS OF WELLNESS WITH A SYMPTOM OF DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH A POSTER OF THE CRITERIA TO RETURN TO WORK AND HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.
    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.
  • Repairing
    Items:
    Physical facilities Wall(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REPAIR / REPLACE DETERIATED WALL OVER LONG PREP COUNTER ACROSS FROM OVENS.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 01/28/2010Routine Inspection

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