- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Physical facilities must be maintained clean. Observed a build up of debris and sticky surfaces underneath equipment in the kitchen area and the front desk. Clean underneath equipment as often as necessary as to not have an accumulation of debris.
- 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.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment must be kept free of accumulation of debris. Observed at the front desk counter the oven had a build up of charred debris on the bottom. Keep surfaces of equipment clean to not have an accumulation of 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Equipment, utensils and single-use items must be stored at least 6 inches off of the floor. Observed in the customer service area, in the cabinets on the floor, silverware and single-use items stored less than 6 inches from the floor. Also in the kitchen clean and sanitized water/juice pitchers are on a rack that is also less than 6 inches. Raise rack levels to 6 inches or above so that items are not exposed to dust or contamination.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in Less than 100-200 ppm quaternary ammonia
- Corrections:
- Store wiping cloths in 100-200 ppm quaternary ammonia.
- Comment:
- A cloth used for wiping food spills must be held between use in a sanitizer solution with the appropriate ppm (parts per million) determined by the manufacturer. Observed at the front desk counter a sanitizer bucket with a cloth measuring at below 100 ppm. The manufacturer's instructions for this Quatranary solution should be 200ppm. Provide appropriate amount of solution for every sanitizing bucket.
- 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
|
02/23/2015 | Routine |
| No violation noted during this evaluation. | 10/07/2014 | Follow-up |
| No violation noted during this evaluation. | 10/07/2014 | Follow-up |
| No violation noted during this evaluation. | 09/30/2014 | Follow-up |
| No violation noted during this evaluation. | 09/30/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in kitchen, dishroom and beverage storage room. Pests must be eliminated. Contact a licensed pest control operator.
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed rear panel in ice machine with mold on edge of panel. Non-food contact areas of food equipment must be kept clean. Clean to sight and touch on a weekly 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cut lettuce and egg patties in the Victory cooler at 56 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Discard these foods after 4 hours in the temperature danger zone of 41-135 degrees 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 and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor drains under the dishmachine and 3 compartment sink. Clean drains 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.
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in kitchen, dishroom and beverage storage room. Pests must be eliminated. Contact a licensed pest control operator.
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed rear panel in ice machine with mold on edge of panel. Non-food contact areas of food equipment must be kept clean. Clean to sight and touch on a weekly 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cut lettuce and egg patties in the Victory cooler at 56 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Discard these foods after 4 hours in the temperature danger zone of 41-135 degrees 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 and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor drains under the dishmachine and 3 compartment sink. Clean drains 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.
|
08/30/2014 | Routine |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in kitchen, dishroom and beverage storage room. Pests must be eliminated. Contact a licensed pest control operator.
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed rear panel in ice machine with mold on edge of panel. Non-food contact areas of food equipment must be kept clean. Clean to sight and touch on a weekly 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cut lettuce and egg patties in the Victory cooler at 56 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Discard these foods after 4 hours in the temperature danger zone of 41-135 degrees 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 and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor drains under the dishmachine and 3 compartment sink. Clean drains 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.
|
08/30/2014 | Routine |
| No violation noted during this evaluation. | 03/03/2014 | Follow-up |
| No violation noted during this evaluation. | 03/03/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Cooking equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed toaster conveyor oven with build-up of food residue on the conveyor. 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed sanitizing rinse temperature in the dishmachine of only 157 degrees F. Sanitizing rinse must reach a minimum temperature of 170 degrees F. Repair the dishmachine to provide a sanitizing rinse temperature of 170-180 degrees F.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water leaking on the floor from the dishmachine. Plumbing must be maintained. Repair the dishmachine to eliminate the leak.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometers in the dairy cooler and the Victory kitchen cooler. Provide conspicuous 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: Equipment, Food-Contact Surfac
- Items:
- Cooking equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed toaster conveyor oven with build-up of food residue on the conveyor. 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed sanitizing rinse temperature in the dishmachine of only 157 degrees F. Sanitizing rinse must reach a minimum temperature of 170 degrees F. Repair the dishmachine to provide a sanitizing rinse temperature of 170-180 degrees F.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water leaking on the floor from the dishmachine. Plumbing must be maintained. Repair the dishmachine to eliminate the leak.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometers in the dairy cooler and the Victory kitchen cooler. Provide conspicuous 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)
|
02/17/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Cooking equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed toaster conveyor oven with build-up of food residue on the conveyor. 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed sanitizing rinse temperature in the dishmachine of only 157 degrees F. Sanitizing rinse must reach a minimum temperature of 170 degrees F. Repair the dishmachine to provide a sanitizing rinse temperature of 170-180 degrees F.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water leaking on the floor from the dishmachine. Plumbing must be maintained. Repair the dishmachine to eliminate the leak.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometers in the dairy cooler and the Victory kitchen cooler. Provide conspicuous 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)
|
02/17/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- HAND WASH SINK BEHIND FRONT DESK DID NOT HAVE HAND SOAP ON 8/7/13. ON THIS DATE 9/6/13 SOAP WAS PRESENT. CORRECTED.
- 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ON 8/7/13 IN REACH IN COOLER YOGURT AND CHEESE WERE HELD AT 51 F AND 51.4 F RESPECTFULLY. ON THIS DATE 9/6/13 TIME IS NOW USED AS A CONTROL INSTEAD OF TEMPERATURE, OBSERVED NO VIOLATION. CORRECTION.
- 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:
- On 8/7/13 Employees were not following proper hand washing procedure. On this date 9/6/13 employees were following proper hand washing procedure. 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
|
09/09/2013 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed hand soap was not available at bar area hand sink. Soap must be provided at all hand sinks. Provide hand soap. Corrected. Soap was filled and provided. This is a repeat violation. Risk control plan faxed. ,
- 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed yogurt and cottage cheese in left side of reach in cooler under the continental breakfast display to be at 51F and 51.5F respectively. These items were taken off the cold plate from the breakfast service at about 9:45am. Potentially hazardous cold foods must be held at 41F or below. Discard these items and provide means to hold food on display at 41F or use time as a control. Food was discarded. Manager will develop a policy for using time as a control. 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands Before handling ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed an employee preparing coffee without first washing hands. Employee stated that he generally just used a hand sanitizer from the desk nearby. All employees must wash hands before working with food or beverages. Train employees when to wash hands. Discussed with employee the requirement to wash hands and that the use of hand sanitizer is not a replacement for hand washing. 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Cover.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed the trash has accumulated around the dumpsters. Dumpster enclosures must be maintained clean to avoid attracting pests. Clean and maintain this area.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in Less than 100-200 ppm quaternary ammonia
- Corrections:
- Store wiping cloths in 100-200 ppm quaternary ammonia.
- Comment:
- Observed the sanitizer concentration in the wiping cloth bucket was too low to register on the test strip. Quat sanitizers must be at the manufacturer recommended concentration (about 200ppm). Provide the proper concentration of sanitizer.
- 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
|
08/07/2013 | Routine |
| No violation noted during this evaluation. | 08/24/2012 | Routine |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHWASHER IS ACHIEVING MINUMUM TEMPERATURE TO PROPERLY SANITIZE.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
04/23/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAW FOR EMPLOYEE DRINKS .......EMPLOYEE OBSERVED DRINKING FROM OPEN CUP IN KITCHEN WORK AREA......USE LIIDDED CUP WIT STRAWS OT LIDDED WITH SMALL OPENING........NO OPEN DRINKS, POP UPS , OR TWIST CAP BOTTLES SUCH SA POP, WATER, AND JUICE TYPE DRINKS IN A BOTTLE.
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISHWASHER IS NOT ACHIEING TEMPERATURE ADEQUATE TO PROPERLY SANITIZED AS DETERMINED BY THERMOLABEL FAILING TO MELT WAX ON UTENSIL SURFACE. REPAIR MACHINE TO PROPERLY SANITZE......SET UP 3 COMPARTMENT SINK WITH APPROVED CHEMICAL SANITIZER TO MANUELLY SANITIZE EQUIPMENT AND UTENSILS UNTIL DISHWASHER HAS BEEN SERVICED., , ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- TURKEY SANDWICH/ PRE WRAPPED DATED 2-28.......DISCARD POTENTIALLY HAZARDOUS FOODS AT THE END OF THE DISCARD DATE....CORRECTED AT VISIT BY DISCARDING.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- , REPAIR HANDWASH SINK CURRENTLY NOT OPERATING FOR USAGE DUE TO A LEAK......MAINTAIN ALL EQUIPMENT AND PLUMBING IN GOOD REPAIR .,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/29/2012 | Routine Inspection |
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE A COOLER THERMOMETER IN REACH IN COOLER AT BAR WORK AREA
- 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)
|
08/24/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHWASHER WAS ACHIEVING MINUMUM TEMP REQUIRED
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL FOODS DATEMARKED AS 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
|
03/15/2011 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- AFTER 3 RUNS, DISHWASHER DID NOT MELT THERMOLABEL TEST STRIP.......MACHINE GUAGE READ 159F........REPAIR MACHINE TO ACHIEVE A MINUMUM 170F DURING FINAL RINSE. USE 3 COMPARTMENT SINK TO SANITIZE EQUIPMENT CHEMICALLY AT 50-100PPM AFTER WASHING UNTIL DISHWASHER HAS BEEN SERVICED. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- 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:
- DISCARD DATE ON THE BOARD FOR TURKEY IS 2-8.......ADD A MAXIMUM OF 6 DAYS TO THE DAY POTENTIALLY HAZARDOUS FOODS ARE SLICED , OPENED, OR COOKED TO DETERMINE THE DISCARD DATE.......FOOD PREPPED YESTERDAY SHOULD HAVE A DISCARD DATE OF 2-7 OR LESS.......RETRAIN EMPLOYEES IN THE METHOD USED TO DETERMINE THE DISDARD DATE. AGAIN, RECOMMEND PUTTING THE DISCARD DATE ON THE PACKAGE OF TURKEY TO AVOID CONFUSION......THERE IS NO DOUBT THAT THE PACKAGE OF TURKEY CURRENTLY IN THE COOLER MUST BE DISCARDED AT THE END OF THE DAY(2-7) WHEN THE DATE IS ON THAT SPECIFIC PACKAGE. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ...FAX @734-727-7165,
- 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: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Not marked with a consume by date
- Corrections:
- Discard.
- Comment:
- discard sausage dated 1-31 discard date.......corrected at time of visit by discarding. OPERATOR USES A SYSTEM WHERE THE FOOD PRODUCT DISCARD DATE IS POSTED ON A BOARD.......RECOMMEND PUTTING A LABEL WITH THE DISCARD DATE ON THE FOOD PRODUCT TO AVOID CONFUSION .......A 1-31 DATE ON THE FOOD CONTAINER SHOULD TELL ANYONE USING THAT FOOD PRODUCT IT SHOULD BE DISCARDED.
- 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
|
02/02/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/07/2010 | Follow-up |
- 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:
- SLICED TURKEY, SLICED HAM, AND 2 OPEN BAGS OF CHICKEN FILLETS OBSERVED WITHOUT DATEMARKING.......PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR LONGER. OPERATOR DID NOT KNOW WHEN THE ABOVE FOODS WERE OPENED.......DISCARD SLICED TURKEY, SLICED HAM, AND COOKED CHICKEN FILLETS.
- 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 SYMTOMS BEFORE THE FIRST DAY OF WORK OR TRAINING........EMPLOYE WAS NOT AWARE OF THE REQUIREMENT TO REPORT SYMPTOMS OF DIARRHEA OR VOMITING ON THEIR DAY OFF AND THE REQUIRED 24 HOURS OF WELLNESS REQUIRED BEFORE RETURNING TO WORK. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ....FAX @ 734-727-7165 PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B, AND HANDOUT " CRITERIA TO RETURN TO WORK FOR FOODBORNE ILLNESSES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAIN ING.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWELING AT BAR HANDWASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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08/31/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/15/2010 | Follow-up |
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