- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Dishonestly presented
- Comment:
- FRITO CHIPS FOR SALE TO PUBLIC OBSERVED WITH MAY 19 DATE-FOOD IS EXPIRED. ALL FOODS SHALL BE HONESTLY PRESENTED. DISCARD EXPIRED CHIPS IMMEDIATELY., CORRECTED-CHIPS DISCARDED TODAY.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
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05/27/2015 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed employee did not wash hands multiple times before dawning new gloves. Employees must wash and before putting on new gloves to prevent there contamination and the spread of pathogens. Corrected at time of inspection employee was reminded about proper glove wearing requirements and was made to wash hands. Corrected. This is a repeat violation fill out risk control plan and submit to David Pearson at the Wayne County Health Department. Dpearson@waynecounty.com
- 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
- Prohibition
- Items:
- Jewelry
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- Observed at time of inspection employee was observed wearing rings other then a plain wedding band. Rings with crevasses, settings and stones can provided areas that are hard to wash and can contribute to the harborage and spread of pathogens. Correct by removing rings other then plain wedding bands before work and reminding employees about proper food service attire. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection wet sanitizer cloth stored on counter top. Wet sanitizer cloths must be stored completely submerged in sanitizer solution to prevent the growth and spread of pathogens. Corrected at time of inspection sanitizer cloth was placed in dirty hamper. A fresh dry cloth was provided. 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
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11/26/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Observed in reach in cooler pulled pork was provided with 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
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06/24/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection Sanitizer solution measuring above 200 ppm. Chlorine sanitizer solution should be measuring at 50-100 ppm. Corrected at time of inspection solution was diluted until it measured 50-100 ppm. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- 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:
- Observed at time of inspection in reach in cooler ready to eat pulled pork with no date marked. Employee did not know how long pulled pork had been in cooler for. All ready to eat potentially hazardous cold food held longer then 24 hours shall be date marked. Discard pulled pork. A follow up will occur in about 10 days. ,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed at time of inspection employee did not wash hands before putting on or switching to a new pair of gloves. Corrected at time of inspection after talk with employee. Corrected.
- 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
- Prohibition
- Items:
- Jewelry
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- Observed at time of inspection employee was wearing wrist bands and non plain ring. With the exception of a plain wedding band employees working with the prep and service of food shall not ware jewelry on wrists or fingers to prevent cross contamination and contact of non-food contact surfaces with food. Corrected at time of inspection employee removed jewelry. Corrected.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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06/13/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- OBSERVED BLEACH TEST STRIPS PRESENT. 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)
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01/03/2014 | Follow-up |
- Critical: Reheating for Hot Holding
- Items:
- Commercially processed canned food(s)
- Problems:
- Not reheated to 135 degrees for hot holding
- Corrections:
- Reheat to 135 degrees F for hot holding.
- Comment:
- When asked employee stated that the pulled pork was heated to 125 F. All commercially products that are reheated for hot holding before served shall be reheated to at least 135 F. If that product is cooled and served again latter it needs to be re-heated to 165 F before it is served. Corrected at time of inspection after talk with person in charge.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed No chlorine test strips. Correct by providing.,
- 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)
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12/10/2013 | Routine |
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