J B Bamboozles, 14323 Michigan, Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: J B BAMBOOZLES
Address: 14323 Michigan, Dearborn, MI 48126
Permit #: 029909
Non-smoking facility: No
Last inspection: 02/27/2015
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Inspection findings

Inspection date

Type
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED RANCH AT 38*F INSIDE DOUBLE DOOR COOLER. 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)
 02/27/2015Follow-up
  • Critical: Food Temperature Measuring Dev
    Comment:
    A DIGITAL FOOD THERMOMETER IS PROVIDED FOR FACILITY. CORRECTED.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED RANCH DRESSINGS AT 50*F INSIDE SMALL COOLER. STORE IN-HOUSE DRESSING IN DIFFERENT COOLER AT 41*F OR LESS IMMEDIATELY. FOLLOW UP WITHIN 5 DAYS., OBSERVED RANCH DRESSINGS AT 50*F INSIDE SMALL COOLER. STORE IN-HOUSE DRESSING IN DIFFERENT COOLER AT 41*F OR LESS IMMEDIATELY. RISK CONTROL PLAN PROVIDED. FOLLOW UP WITHIN 5 DAYS.,
    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)
 02/23/2015Follow-up
  • Critical: Food Temperature Measuring Dev
    Comment:
    OBSERVED NO FOOD THERMOMETER INSIDE ESTABLISHMENT. A TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED FOR THE MAINTENANCE AND ATTAINMENT OF FOOD TEMPERATURES. PROVIDE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS.,
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (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 IN-HOUSE RANCH DRESSING AT 55-57*F INSIDE SMALL COOLER NEXT TO REACH-IN COOLER. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD SHALL BE COLD HELD AT 41*F OR LESS. DRESSING WAS DISCARDED AT INSPECTION. RISK CONTROL PLAN PROVIDED. KEEP PHF AT 41*F OR LESS., , ,
    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)
  • Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    OBSERVED BLACK MOLD ALONG THE INTERIOR METAL TRIM OF ICE MACHINE. EQUIPMENT WHICH STORES NON POTENTIALLY HAZARDOUS FOODS SHALL BE CLEANED AT A FREQUENCY TO AVOID SOIL OR MOLD ACCUMULATION. CLEAN TRIM. VERIFY CORRECTION AT NEXT INSPECTION.
    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
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED BROKEN FLOOR TILE IN WALK-IN COOLER. PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR FLOOR TILE. VERIFY CORRECTION AT NEXT INSPECTION.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 02/18/2015Routine
  • Critical: Capacity
    Comment:
    HOT WATER HEATERS INSTALLED: A.O. SMITH 40G/40,000 BTU PERFECT FIT 75G/75,100 VIOLATION CONSIDERED CORRECTED AS LONG AS HOT WATER IS SUFFICIENT TO MEET THE PEAK NEEDS OF THE ESTABLISHMENT.
    General violation description:
    5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
12/19/2014Follow-up
  • Critical: Capacity
    Comment:
    UNCORRECTED: HOT WATER HEATER IS 75 GALLONS/75,100 BTUS. FACILITY WAS APPROVED FOR AN 80 GALLON/199,900 BTU HOT WATER HEATER. PROVIDE 80 GALLON/199,900 BTU HOT WATER HEATER OR CONTACT WAYNE COUNTY HEALTH DEPARTMENT (734-727-7400) TO SUBMIT PLANS FOR WATER HEATER SIZING APPROVAL. (COST:$296.00)
    General violation description:
    5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
  • Critical: Manual and Mechanical Warewash
    Comment:
    CORRECTED: DISH MACHINE IS DISPENSING CHLORINE AT ABOUT 50PPM.
    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: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED: MOZZARELLA CHEESE IS HELD AT 43F, AND MEAT IN WALK-IN WAS MEASURED AT 40F.
    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: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTED: A DATE-MARKING SYSTEM IS NOW IN PLACE. PORTIONED LUNCH MEAT IS MARKED 9/2-9/6.
    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 Permit Holde
    Comment:
    CORRECTED: OWNER STATED THAT EMPLOYEES ARE NOT ALLOWED TO COME TO WORK IF EXPERIENCING VOMITING, DIARRHEA, OR OTHER SYMPTOMS OF THE "BIG 5" ILLNESSES. CHEF STATED THAT HE WOULD NOT WORK FOR SEVERAL DAYS AFTER EXPERIENCING VOMITING.
    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.
09/03/2014Follow-up
  • Critical: Capacity
    Items:
    Hot water supply
    Problems:
    Insufficient to meet demands
    Corrections:
    Provide sufficient supply if hot water such as a larger or additional hot water heater.
    Comment:
    THE HOT WATER DISTRIBUTION AND GENERATION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE FOOD ESTABLISHMENT. AT LAST ROUTINE INSPECTION, THE HOT WATER HEATER WAS LISTED AS A STATE 80 GALLON/199,900 BTU/HR. AT CURRENT INSPECTION, A PERFECT FIT 75 GALLON/75,100 BTU/HR/72.8 GPH IS PROVIDED. CHEF STATED THAT THERE IS NO OTHER HOT WATER HEATER IN FACILITY. PROVIDE A HOT WATER HEATER THAT IS LARGE ENOUGH TO MEET THE PEAK DEMANDS OF THE FACILITY.,
    General violation description:
    5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    A CHLORINE SANITIZER SHALL HAVE A CONCENTRATION OF 50-100PPM. DISH MACHINE IN KITCHEN IS NOT DISPENSING CHLORINE SANITIZER. CHEF SAID HE WOULD CALL FOR A REPAIR. SANITIZING SOLUTION IN PAIL BEHIND BAR HAS ABOUT 10PPM CHLORINE. REPAIR DISH MACHINE TO ALLOW FOR PROPER SANITIZATION. ADD CHLORINE TO SANITIZING SOLUTION BUCKET TO ENSURE SANITIZATION AT BAR. ,
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE MAINTAINED AT 41F OR BELOW. OBSERVED MOZZARELLA CHEESE AT PIZZA STATION HELD AT 47F, AND RACK OF RIBS IN WALK-IN COOLER HELD AT 46F. KEEP ALL PHF ITEMS BELOW 41F. TURN DOWN COOLERS, KEEP DOORS/LIDS CLOSED, AND/OR REPAIR EQUIPMENT TO ALLOW FOODS TO BE HELD BELOW 41F. CHEF STATED THAT HE WOULD CORRECT THIS BY TURNING DOWN COOLERS AND KEEPING LIDS CLOSED.,
    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: 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:
    PHF ITEMS PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED OR DISCARDED, FOR A MAXIMUM OF 7 DAYS. OBSERVED RACK OF RIBS (COOKED) AND PAN OF RAW BURGER PATTIES IN WALK-IN COOLER WITHOUT DATE MARKS. CHEF STATED THAT THE RIBS HAD BEEN COOKED ON SATURDAY. PROVIDE DATE MARKS ON PHF ITEMS TO PREVENT BACTERIAL GROWTH. FOR EXAMPLE, 8/19/14-8/25/14. THE DAY FOOD IS PREPARED IS DAY 1.,
    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 Permit Holde
    Items:
    Person-in-charge
    Problems:
    Failed to exclude infected/ill employee(s)
    Corrections:
    Employee(s) diagnosed with a reportable disease is to be excluded from the facility.
    Comment:
    THE PERMIT HOLDER SHALL REQUIRE FOOD EMPLOYEES TO REPORT TO THE PERSON IN CHARGE (PIC) INFORMATION ABOUT THEIR HEALTH AS IT RELATES TO FOOD, IF THE FOOD EMPLOYEE HAS VOMITING, DIARRHEA, JAUNDICE, SORE THROAT WITH FEVER, OR AN INFECTED WOUND. EMPLOYEE STATED THAT WORK IN RESTAURANT MAY BE DONE LESS THAN 24 HOURS AFTER A VOMITING EPISODE. EMPLOYEE HEALTH POLICY IS NOT AVAILABLE FOR REFERENCE. REFER TO FOOD EMPLOYEE FOOD BORNE ILLNESS GUIDELINES HANDOUT PROVIDED AT INSPECTION. INFORM EMPLOYEES ABOUT THE NEED TO REPORT SYMPTOMS LISTED, THE BIG 5 ILLNESSES COMMONLY ASSOCIATED WITH FOOD BORNE ILLNESS, AND RETURN TO WORK CRITERIA LISTED. ESTABLISH EMPLOYEE HEALTH POLICY AND TRAIN 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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Locations:
    Grill line light shield (s)
    Problems:
    Not provided In prep area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    LIGHT BULBS SHALL BE SHIELDED OR SHATTER-RESISTANT IN AREAS OF EXPOSED FOOD/EQUIPMENT. LIGHT BULBS IN CEILING OVER COOK LINE HAVE NO COVER OR SHIELDING. COVER TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT BY BROKEN GLASS.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    kitchen reach-in freezer(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    NONFOOD-CONTACT SURFACES SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL. OBSERVED REACH-IN FREEZER TO HAVE A BUILD-UP OF FROST. DEFROST TO KEEP SURFACES 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:
    PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. 1) OBSERVED MISSING FLOOR TILES IN WALK-IN COOLER AND AT COOK LINE. 2) OBSERVED GAPING HOLE IN MESH OF BACK SCREEN DOOR. REPAIR/REPLACE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 08/19/2014Routine
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    Dish washing Area Hand wash sink
    Problems:
    Soiled Items stored
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner and free of food materials and ice the interior bowl area of the Dish Wash Area hand wash sink. This particular sink is a hand wash sink only...and not to be utilized for the disposal of any food related items or liquids. Clean and maintain clean throughout the day to encourage frequent and proper staff hand wash activities. , Ice removed from bowl of Dish Wash Area Hand Wash Sink at the time of todays Routine Inspection. Keep up this important Food Safety & Hygiene practice.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Locations:
    Grill line light shield (s)
    Problems:
    Not provided In prep area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Replace the missing overhead light shield to the fluorescent light bulb within the kitchen. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass. An alternative to shielding is to purchase and utilize a shatter proof bulb(s).
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    kitchen reach-in freezer(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Defrost the interior surfaces of the upright reach in freezer so that maximum air flow and proper cooling / freezing can be achieved within the freezer. Defrosting will also remove the overhead ice accumulations that have potential to become dislodged and enter food items.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 01/22/2014Routine
  • Critical: Common Name
    Items:
    Working containers-toxics cleaner
    Locations:
    kitchen Working Container(s)
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    Begin the practice of properly labeling all working containers that store chemical liquids (such as soaps, cleaners) with the common name of the chemical solution that they contain. This practice will help minimize the chance of accidental staff confusion and potential misidentification and misuse of these chemicals. , The Chef properly labled all unlabled 'squirt type' working containers of chemical solutions at the time of todays Routine inspection. Keep up with this important Food Safety practice.
    General violation description:
    7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
  • Critical: Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    basement reach-in freezer(s)
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    Repair the broken / loose lid to the reach in freezer in the basement. All equipment must be properly maintained in good working order.
    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.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Locations:
    kitchen Mop bucket
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Begin practice of properly drying wet mops when not in immediate use. This practice will help to reduce bacterial loading on the mop heads, as well as to minimize any objectionable odors.
    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.
 07/24/2013Routine
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    kitchen
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Clean and keep cleaner the floor area(s) directly below and adjacent to the kitchen ice machine. Simply sweep and mop this area more frequently as visual accumulations begin to appear. Also clean area surrounding the nearby flood rim and areas below the three compartment sink.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    Wash Room Hand wash sink
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Replace the missing 'hand wash' sign previously located in the Men's wash room. Any simple sign that reminds & encourages frequent and proper staff hand wash activities is sufficient.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Locations:
    kitchen Overhead
    Problems:
    Not provided In dishwash area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    Replace the missing overhead light shield to the fluorescent light bulb(s) within the middle of the kitchen. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass.
    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
 01/30/2013Routine
  • Critical: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS STORED PROPERLY 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)
 09/10/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT 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: Methods-Hot Water and Chemical
    Comment:
    ADEQUATE SANITIZER PROVIDED FOR PROPER DISHWASHING.
    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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Comment:
    CEILING VENTS AND GRATES CLEANED.
    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.
  • Handwashing Signage
    Comment:
    HANDWASHING SIGNS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Kitchenware and Tableware
    Comment:
    SANITIZED UTENSILS STORED WITH HANDLES EXTENDED.
    General violation description:
    4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
  • Storing Equip./Uten./Lin./Sing
    Comment:
    SINGLE SERVICE ITEMS STORED 6 INCHES FROM FLOOR.
    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
  • Temperature Measuring Devices
    Comment:
    THERMOMETER PROVIDED TO COOLER IN ORDER TO MONITOR AMBIENT AIR TEMPERATURE.
    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)
  • Toilet Room Receptacle, Covere
    Comment:
    COVERED WASTE RECEPTACLE PROVIDED INSIDE RESTROOM.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 08/17/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Ice machine(s) Kitchen Area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    INTERIOR SURFACE OF KITCHEN ICE MACHINE SOILED WITH MOLD/ MILDEW. ,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    2-door cooler(s) Kitchen Area
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) COOKED CHICKEN AT 53F, DELI MEATS AT 47-49F, RICE AT 47F INSIDE KITCHEN 2-DOOR REACH-IN COOLER. 2) SLICED AND DICED TOMATOES AT 51F AT COOKLINE COLD TABLE.,
    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:
    Chlorine solution
    Locations:
    dish machine(s) Facility
    Problems:
    Not immersed in For at least 7 seconds
    Corrections:
    Submerse for at least 7 seconds.
    Comment:
    IMPROPER SANITIZING OF DISHWARE/UTENSILS: 1) KITCHEN DISH WASHING MACHINE 2) BAR GLASS WASHER,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARDS INSIDE THE KITCHEN 2-DOOR REACH-IN COOLER 2) TOILETS INSIDE THE MEN'S AND EMPLOYEE RESTROOM IN BASEMENT ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    ceiling vents men's & women's RESTROOMS
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    Facility
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HANDWASHING SIGNS AT HANDSINKS IN MEN'S RESTROOM AND PRIVATE RESTROOM. ,
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Kitchenware and Tableware
    Items:
    Utensil(s) sanitized multi-use
    Locations:
    Cookline Soup station
    Problems:
    Stored with food-contact portion exposed
    Corrections:
    Store inverted.
    Comment:
    SPOONS STORED WITH THE MOUTH PARTS EXTENDED - INVERT SO THAT HANDLES ARE EXTENDED ONLY. ,
    General violation description:
    4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Locations:
    basement
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    PIZZA BOXES STORED DIRECTLY ON BASEMENT FLOOR.,
    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
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Locations:
    2-door cooler(s) Kitchen Area
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Locations:
    private restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
 08/02/2012Routine
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    bar(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    BARTENDER SLICING LEMONS AND LIMES WITH BARE HANDS., EMPLOYEES TRAINED TO WEAR GLOVES WHEN HANDLING ALL READY TO EAT FOODS.
    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
02/14/2012Routine Inspection
  • Critical: Handwashing Sinks, Number
    Comment:
    HANDWASHING SINK INSTALLED.
    General violation description:
    5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under  5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
  • Light Bulbs, Protective Shield
    Comment:
    ALL LIGHT SHIELDS IN PLACE.
    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
 08/29/2011Follow-up
  • Critical: Handwashing Sinks, Number
    Items:
    Handwashing lavatories
    Locations:
    basement employee restroom
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under  5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    DOORS of chest freezers basement
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    basement
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    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
 08/08/2011Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    walk-in cooler(s) Fan guard
    Problems:
    Soiled
    Corrections:
    Keep 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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    walk-in cooler(s) basement
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    WALK-IN COOLER FLOOR SOILED BENEATH RUBBER MATS IN BASEMENT.
    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.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    bar wiping cloth container
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    CONCENTRATION OF SANITIZER EXCEEDS 50-100PPM CHLORINE AT BAR SANITIZING SOLUTION.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Locations:
    DOORS of chest freezers basement
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    BASEMENT CHEST FREEZER DOORS DUCT TAPED - REPAIR.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    employee restroom basement
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Locations:
    employee restroom basement
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s) Employee
    Locations:
    employee restroom basement
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    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.
 02/07/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN 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: Hot and cold holding
    Comment:
    POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW. VIOLATION CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Clean Freq, Nonfood-Contact Su
    Comment:
    ****COMPLIANT 4-602.13 Cited surfaces are thoroughly cleaned and free of encrusted debris.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Frozen Food
    Comment:
    ALL FROZEN FOODS FROZEN SOLID.
    General violation description:
    3-501.11 - Stored frozen FOODS shall be maintained frozen.
  • Good Repair and Proper Adjustm
    Comment:
    EQUIPMENT REPAIRED OR REMOVED FROM FACILITY.
    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.
  • Hand Cleanser, Availabilty
    Comment:
    SOAP PROVIDED TO EACH HANDSINK.
    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)
  • Handwash Aids & Devices, Use R
    Comment:
    SOAP AND HAND TOWLES REMOVED FROM CULINARY SINK.
    General violation description:
    6-301.13 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under ## 6-301.11 and 6-301.12 and # 5-501.16(C).
  • Temperature Measuring Devices
    Comment:
    COMPLIANT 4-204.112 HANGING THERMOMETERS PROVIDED TO ALL COOLERS.
    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)
  • Wiping Cloths, Use Limitation
    Comment:
    Corrected 3-304.14 Observed: Wiping cloths are stored in adequate strength sanitizer solution.
    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
 09/17/2010Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    bar Beverage gun heads and holders
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) RHINO SAUCE AT 54F INSIDE TABLETOP COOLER AT WAIT STATION 2) MAC AND CHEESE AT47F, TUNA AT 50F, RAW HAMBURGER AT 51F, CHILI AT 47F INSIDE THE KITCHEN 2-DOOR REACH-IN COOLER - AMBIENT AIR AT 50F
    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)
    Locations:
    Facility
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IMPROPER COLD HOLDING: 1) RHINO SAUCE AT 54F INSIDE TABLETOP COOLER AT WAIT STATION 2) MAC AND CHEESE AT47F, TUNA AT 50F, RAW HAMBURGER AT 51F, CHILI AT 47F INSIDE THE KITCHEN 2-DOOR REACH-IN COOLER - AMBIENT AIR AT 50F,
    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)
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    shelf storing glasses bar
    Problems:
    Soiled
    Corrections:
    Keep 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.
  • Frozen Food
    Items:
    Frozen food item(s)
    Locations:
    reach-in freezer(s) Kitchen Area
    Problems:
    Not frozen solid
    Corrections:
    Maintain frozen.
    General violation description:
    3-501.11 - Stored frozen FOODS shall be maintained frozen.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) REACH-IN FREEZER IN KITCHEN 2) TABLETOP COOLER AT WAIT STATION 3) 2-DOOR REACH-IN COOLER IN KITCHEN
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Facility
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EQUIPMENT IN POOR REPAIR: 1) REACH-IN FREEZER IN KITCHEN 2) TABLETOP COOLER AT WAIT STATION 3) 2-DOOR REACH-IN COOLER IN KITCHEN,
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    basement handsink
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Handwash Aids & Devices, Use R
    Items:
    Soap and towel(s)
    Locations:
    basement prep area
    Problems:
    Provided at Food prep sink
    Corrections:
    Remove soap/paper towels from food prep sink.
    General violation description:
    6-301.13 - A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a HANDWASHING SINK as specified under ## 6-301.11 and 6-301.12 and # 5-501.16(C).
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Locations:
    tabletop cooler(s) wait station work area
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WIPING CLOTHS STORED ON COUNTERS IN KITCHEN AND AT BAR. ALL WIPING CLOTHS MUST BE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES IN ORDER TO PREVENT GROWTH OF MICROORGANISMS.
    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
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WIPING CLOTHS STORED ON COUNTERS IN KITCHEN AND AT BAR. ALL WIPING CLOTHS MUST BE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES IN ORDER TO PREVENT GROWTH OF MICROORGANISMS.,
    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
 08/11/2010Routine Inspection
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Locations:
    cookline
    Problems:
    Used common towel Laying on table/counter
    Corrections:
    Discontinue use.
    Comment:
    COMMON TOWEL NO LONGER USED FOR HAND DRYING.
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    tabletop cooler(s) wait station work area
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    PLASTIC BOTTLES OF RHINO SAUCE CONTAINING SOUR CREAM, ETC. STORED IN TABLETOP COOLER AT 59F., POTENTIALLY HAZARDOUS FOODS DISCARDED.
    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)
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Locations:
    kitchen
    Problems:
    not available
    Corrections:
    Make available at all times.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    tabletop cooler(s) wait station work area
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    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.
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    4-compartment sink bar
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    NO WATER SUPPLY TO BAR 4-COMPARTMENT SINK. ALL FIXTURES REQUIRING WATER MUST BE PROVIDED WITH WATER.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    kitchen
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in 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
 03/02/2010Routine Inspection

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