- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies near dishmachine and at hall bar off kitchen. Pets 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:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blades and holders in both kitchens. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor drains in dishroom and bar, as well as walk-in beer cooler and lower floor kitchen. 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed loose caulk in exhaust hood above the ovens. Replace with heat resistant caulk.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
06/19/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED Received text message of a picture of the corrected violation 4-302.14 Quaternary test strips have been provided in the establishment. , 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)
|
02/09/2015 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- CORRECTED OBSERVED PVC PIPES CONNECTED TO 2-COMPARTMENT SINK AND ICE HOLDER AT MICHAELANGELO BAR, BOTH RAISED AND AIR-GAPPED. NO LONGER DIRECTLY IN DRAIN BOWL.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment Food-Contact Surface
- Comment:
- CORRECTED OBSERVED BEVERAGE DISPENSING NOZZLE AT DA VINCI AND MICHAELANGELO BAR'S TO BE FREE FROM DEBRIS AND MOLD.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED OBSERVED FOOD, ESPECIALLY RAW MEAT, STORED BELOW READY TO EAT ITEMS IN FREEZER.
- 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
|
01/14/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A direct connection may not exist between the sewage system and a drain originating from equipment in which food, potable equipment, or utensils are placed. Observed a pvc pipe that was connected to the 2 compartment prep sink in the kitchen. The PVC pipe was directly located in the drain bowl. Observed a pvc pipe that was connected to the ice holder at the Michelangelo bar. The PVC pipe was directly located in the drain bowl. An air gap is required to be at least 1.5 times the width of the drain bowl. Cut the PVC pipe that is connected located inside the drain bowl so there is an air gap of at least 1.5 times the width of the pvc pipe.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned every
- Corrections:
- Clean as specified above.
- Comment:
- Equipment food contact shall be cleaned in equipment such as beverage dispensing nozzles and holders shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed both beverage dispensing nozzles and holders at the Da Vinci bar that had an accumulation of an orange mildew/mold/soil residue. Wash-rinse-sanitize the beverage dispensing nozzles and holders and keep them free of soiled conditions, mold, or mildew. Develop regular cleaning practices of washing-rinsing-sanitizing the beverage dispensing nozzles and holders. ,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from frozen, commercially processed and packaged foods. Observed frozen raw beef that was stored above bread in the walk-in freezer. Since the raw beef was prepared in the food establishment it is not commercially sealed and could potentially cross contaminate the bread. Observed three raw beef loins that was stored above cooked vegetables. Store all frozen raw beef below bread in the walk-in freezer. Store all raw beef loins below the cooked vegetables in the walk-in cooler. ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kit that accurately measures the concentration mg/L of QUAT sanitizing solution shall be provided. Observed Quat sanitizing solution that was used in sanitizing buckets. Establishment did not have QUAT sanitizing solution test strips. Provide QUAT sanitizing solution test kits. ,
- 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)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing the food at least 6 inches above the floor. Observed boxes of cans of plum tomatoes that were stored on the floor in the banquet storage area. Store all food at least 6 inches above the floor.
- 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
|
12/15/2014 | Routine |
| No violation noted during this evaluation. | 07/11/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies at the garbage disposal, drain trough by dishmachine and at bar in large hall. 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:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried food debris on the can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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 for dishmachine at only 146 degrees F. Sanitizing rinse must be at least 170 degrees F at the dish surface. Repair the dishmachine to meet this temperature.
- 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
- Floor and Wall Junctures, Cove
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- Observed missing coving by walk-in cooler and freezer. Replace the missing 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed moldy caulking on dishmachine table. Replace with new caulking.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed gap at bottom of rear delivery door. Install tight- fitting weatherstrip at bottom of door.
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no covered waste receptacle in the employee restroom. Provide a covered waste receptacle.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
07/01/2014 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOPS DRYING INSIDE BUCKETS. MOPS SHALL BE HANGED TO ALLOW THEM TO PROPERLY AIR DRY. HANG MOPS TO PROPERLY AIR DRY AND PREVENT CONTAMINATION. WILL VERIFY AT NEXT INSPECTION.
- 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO CONTAINERS FOR SANITARY NAPKINS INSIDE EMPLOYEE BATHROOM. ANY BATHROOMS USED BY FEMALES SHALL HAVE A COVERED CONTAINER FOR SANITARY NAPKINS. PROVIDE. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/10/2013 | Routine |
| No violation noted during this evaluation. | 06/17/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- MICROWAVE CLEANED AND SANITIZED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- DATE MARKING OBSERVED TO BE PROPER
- 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
|
01/11/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF MICROWAVE OF ACCUMULATED FOOD PARTICLES IN THE DOWNSTAIRES WORK AREA,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON SLICED LUNCHMEATS STORED IN BUCKET IN DOWNSTAIRS UPRIGHT COOLER......NO DATES ON VARIOUS TYPES OF LUNCH MEATS ,
- 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
|
12/12/2012 | Routine |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- DISHWASHER IS NOW DISPENSING 50-100 PPM
- 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
|
07/13/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED AT CHEMICAL DISHHWASHER IN LOWER LEVEL.......ENSURE DISHWASHER IS DISPENSING 50-100PPM,,,,,,,,USE HIGH TEMPERATURE MACHINE UPSTAIRS.,
- 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
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR SANITATION RINSE AT CHEMICAL DISHWASHER.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
06/12/2012 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES.
- 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.
|
01/13/2012 | Follow-up |
- Critical: Responsibility of Person in Ch
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS. EMPLOYEE WAS NOT AWARE OF THE 24 HOURS OF WELLNESS FOR ILLNESSES WITH DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH 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.
|
12/15/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- LKIDDED CUPS WITHSTRAWS USED
- 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: Hot and cold holding
- Comment:
- ALL DRESSINGS AT 41F OR BELOW
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHWASHER IS SANITIZING PROPERLY/ THERMLABEL MELT TEST PASSED
- 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 PROERLY DATEMARKED
- 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
- Comment:
- ALL EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES
- 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.
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
06/16/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS OR MUG WITH LID AND HANDLE FOR EMPLOYEE DRINKS AT FOOD PREP.....EMPLOYEE HAD OPEN CUP OF TEA AT FOOD PREP AREA ...CORRECTRED BY DISCXARDING.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUPS WITH STRAWS OR MUG WITH LID AND HANDLE FOR EMPLOYEE DRINKS AT FOOD PREP.....EMPLOYEE HAD OPEN CUP OF TEA AT FOOD PREP AREA ...CORRECTRED BY DISCXARDING.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RANCH SALAD DRESSING RECORDED AT 45F AT BUFFET TABLE......MAINTAI ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. RECOMMEND PLACING ICE AROUND CONTAINERS OF DRESSING TO HOLD TEMPERATURE IN THE SAFE ZONE.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RANCH SALAD DRESSING RECORDED AT 45F AT BUFFET TABLE......MAINTAI ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. RECOMMEND PLACING ICE AROUND CONTAINERS OF DRESSING TO HOLD TEMPERATURE IN THE SAFE ZONE.,
- 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISHWASHER FAILED TO PASS THERMOLABEL MELT TEST ( WAX MELTS AT 160F WHEN PLATE ACHIEVES THE PROPER TEMPERATURE).......SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM. ENSURE ALL EQUIPMENT AND UTENSILS ARE SANITIZED CHEMICALLY USING APPROVED SANITIZER UNTIL DISHWASHER IS 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: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISHWASHER FAILED TO PASS THERMOLABEL MELT TEST ( WAX MELTS AT 160F WHEN PLATE ACHIEVES THE PROPER TEMPERATURE).......SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM. ENSURE ALL EQUIPMENT AND UTENSILS ARE SANITIZED CHEMICALLY USING APPROVED SANITIZER UNTIL DISHWASHER IS 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:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS.........HOUSE MADE DRESSINGS , BEAN TYPE SOUPS I9N 5 GALLON BUCKETS OBSERVED WITH OUT 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
- 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 STORED 24 HOURS OR MORE IN COOLERS.........HOUSE MADE DRESSINGS , BEAN TYPE SOUPS I9N 5 GALLON BUCKETS OBSERVED WITH OUT 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
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY REPORT ILLNESSES AND SYMPTOM.....ENSURE EMPLOYEES ARE AWARE OF THE 24 HOURS OF WELLNESS (SYMPTOM FREE OF DIARRHEA / VOMITING) REQUIREDED BEFORE RETURN TO WORK.........EMPLOYEE WAS NOT AWARE OF THE ABOVE. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B AND HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING ......ENSURE PART EMPLOYEES ( IE WAITSTAFF) ARE EDUCATED AS WELL AS FULL TIME KITCHEN STAFF.
- 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.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY REPORT ILLNESSES AND SYMPTOM.....ENSURE EMPLOYEES ARE AWARE OF THE 24 HOURS OF WELLNESS (SYMPTOM FREE OF DIARRHEA / VOMITING) REQUIREDED BEFORE RETURN TO WORK.........EMPLOYEE WAS NOT AWARE OF THE ABOVE. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B AND HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING ......ENSURE PART EMPLOYEES ( IE WAITSTAFF) ARE EDUCATED AS WELL AS FULL TIME KITCHEN STAFF.,
- 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.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- RAW HAMBURGER PATTIE STORED IN PLASTIC BAG ON CONTAINER OF PASTA IN UPRIGHT COOLER AND RAW CHICKEN ON TRAY STORED OVER CUT ONIONS TO BE SAUTEE , ON TRAY BELOW CHICKEN ON CART., STORE RAW ANIMAL FOODS ON BOTTOM SHELF OF COOLERS , CARTS, ETC.....DO NOT STORE NON RAW ANIMAL FOODS UNDER RAW ANIMAL FOODS AS OBSERVED .
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- RAW HAMBURGER PATTIE STORED IN PLASTIC BAG ON CONTAINER OF PASTA IN UPRIGHT COOLER AND RAW CHICKEN ON TRAY STORED OVER CUT ONIONS TO BE SAUTEE , ON TRAY BELOW CHICKEN ON CART., STORE RAW ANIMAL FOODS ON BOTTOM SHELF OF COOLERS , CARTS, ETC.....DO NOT STORE NON RAW ANIMAL FOODS UNDER RAW ANIMAL FOODS AS OBSERVED .,
- 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
- Food Display
- Items:
- Food on display
- Problems:
- Lacking protection
- Corrections:
- Protect against contamination
- Comment:
- PROVIDE SNEEZE GUARDS FOR SALAD AND SALAD DRESSING BUFFET TABLE TO PROTECT FOOD PUT OUT FOR COMMUNITY SELF SERVICE.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
|
05/25/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. DISH MACHINE REPAIRED AND REACHING 180F FINAL RINSE.
- 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
|
11/22/2010 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Resistant to Chipping
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED METAL AND PLASTIC ICE SCOOPS CRACKED / CHIPPED. ALSO A FEW SPATULAS CHIPPED. FOOD CONTACT SURFACES OF UTENSILS SHALL BE DURABLE AND SMOOTH. DISCARD THESE UTENSILS., CORRECTED. ALL UTENSILS DISCARDED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE DID NOT REACH FINAL RINSE TEMP OF 180F. TEST STRIPS DID NOT TURN BLACK TO INDICATE SURFACE TEMP OF DISH REACHED 160F, THERMOMETER RUN THROUGH AND MAX READING SHOWED 156F, TEMP OF WATER IN CUP AFTER RUN THROUGH SHOWED 150F. DISH MACHINE THERMOMETER GUAGE SHOWED 188F. REPAIR DISH MACHINE TO REACH FINAL RINSE OF 180F. ,
- 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
|
11/18/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED EMPLOYEES PREPPING FOOD WITHOUT WEARING A HAT OR HAIRNET. PROVIDE AND WEAR HAT OR HAIRNET.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
05/27/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Italian American Banquet Ctr, 39200 Five Mile, Livonia, MI 48154 »