- Critical: Handwashing Cleanser, Availabi
- Comment:
- Soap is available at all sinks today. Violation corrected.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- The cold table has been repaired, all cheese, chicken and protein items are under 41F. 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)
- Cleaning, Frequency and Restri
- Comment:
- Floors throughout have been cleaned, flies have been removed from light fixtures. Violation corrected.
- 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
- Comment:
- Gaskets have been repaired on 2 door cooler. Violation corrected.
- 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.
|
10/15/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- There was no paper towel at handsink today. Keep handsink stocked at all times. Handsink was stocked at time of inspection.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- No soap at handsink in kitchen today. Keep stocked at all times for proper handwashing. Soap placed at sink at time of inspection.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cold prep table had cheese at 52F today. PIC stated that new cheese was mixed in every 2 hours. Discontinue practice immediately. Cooler has no compressor today, according to pic it will be replaced this week. Time mark all items in unit to discard within 4 hours until repaired. Correct immediately. Revisit within 10 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Floor throughout establishment is soiled today, especially the walk in cooler and under the 3 comp sink. Clean regularly, recheck next inspection., There are dead flies in the light fixture in the lobby. Clean light fixtures, remove dead flies. Recheck in 6 months.
- 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 components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The gasket on the reach on the freezer is broken and hanging off. Repair/replace within 10 days.
- 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.
|
09/08/2014 | Routine |
- Critical: Hand Drying Provision
- Comment:
- PAPER TOWEL IS AVAILABLE AT ALL HANDSINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- SOAP IS AT ALL HANDSINKS TODAY. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: System Maintained in Good Repa
- Comment:
- 3 COMPARTMENT SINK AND HANDSINKS ARE REPAIRED. DRAINPLUGS ARE IN 3 COMPARTMENT SINK. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- HANDWASHING IS DONE AS NEEDED (IN KITCHEN). CORRECTED
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Nonfood-Contact Surfaces
- Comment:
- VENTILATION HOOD IS CLEAN. CORRECTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/16/2013 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- NO SANITIZER IN ESTABLISHMENT TODAY. YOU CANNOT OPEN WITHOUT SANITIZER FOR DISHWASHING AND WIPING CLOTH BUCKETS. BLEACH OR ALTERNATIVE MUST BE PURCHASED IMMEDIATELY., BLEACH PURCHASED AT TIME OF INSPECTION.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO PAPER TOWEL WAS FOUND AT SINKS TODAY. PROVIDE HAND DRYING PROVISIONS AT ALL TIMES FOR PROPER HANDWASHING. CORRECT TODAY. RECHECK IN 10 DAYS.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP WAS FOUND TODAY AT 3 KITCHEN HANDSINKS. SOAP MUST BE AVAILABLE AT ALL SINKS AT ALL TIMES. CORRECT TODAY. ( ONE BOTTLE OF SOAP WAS PURCHASED TODAY TO BE USED FOR HANDWASHING) RECHECK IN 10 DAYS.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHEESE AND MEATS ARE KEPT IN ADJACENT COOLERS/FREEZERS NOW-NOT PREP TABLE ( ONLY A VERY SMALL AMOUNT IS PULLED OUT AS NEEDED, ENOUGH FOR TWO OR THREE PIZZAS). CORRECTED., CHEESE IN COOLER WAS 56F TODAY. ( PREP TABLE COOLER) PIC STATED THAT CHEESE IS ROTATED EVERY TWO HOURS TO WIC. DISCONTINUE THIS PRACTICE. TIME MARK CHEESE FOR 4 HOURS WITH A VISIBLE TIME MARK, WRITE UP A WRITTEN PROCEDURE. AFTER 4 HOURS CHEESE MUST BE DISCARDED, NOT ROTATED. CORRECT IMMEDIATELY. THE WRITTEN PROCEDURE MUST DETAIL TIME MARKING PRACTICE AND BE AVAILABLE UPON INSPECTION.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE THREE COMPARTMENT SINK FAUCET DOES NOT WORK, ONLY THE OVERHEAD SPRAYER WORKS. THERE IS NO HANDLE ON THE COLD SIDE AND NO HANDLE TO SWITCH FROM OVERHEAD SPRAY TO FAUCET, THERE ARE NO DRAIN PLUGS IN THE 3 COMP SINK, PIC STATES ESTABLISHMENT IS USING LIDS TO PLUG SINKS. THE SINK MUST BE REPAIRED IMMEDIATELY. ONLY HOT WATER COMES FROM OVERHEAD SPRAYER. DRAIN PLUGS MUST BE PURCHASED IMMEDIATELY. REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. PLUMBING MUST BE MAINTAINED ACCORDING TO LAW.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- HANDWASHING MUST BE DONE FREQUENTLY AND IN KITCHEN, NOT JUST IN RESTROOM. PIC STATED EMPLOYEES WASH HANDS IN RESTROOM ONLY. THERE ARE THREE HANDSINKS IN THE KITCHEN, THEY ARE TO BE USED AFTER ONE EXITS THE RESTROOM, BETWEEN TASKS OR AS NEEDED WHEN HANDS BECOME CONTAMINATED. CORRECT PRACTICE IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTILATION HOOD FILTERS ARE SOILED/GREASY TODAY. CLEAN REGULARLY TO AVOID SOIL ACCUMULATION-INCREASE CLEANING FREQUENCY. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/16/2013 | Routine |
- 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) CANNED GOOD RACK AND BOARD COVERING RACK 2) INTERIOR FLOOR, DOOR GROOVES AND FAN GUARDS INSIDE GLASS DOOR COOLER 3) FRONT COUNTER CONDIMENT COOLER RUSTED AND SOILED INSIDE
- 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:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) FLOORING THROUGHOUT KITCHEN, RESTROOM AND WALK-IN COOLER 2) CEILING VENT COVERS THROUGHOUT FACILITY
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SOAP AT HANDSINKS: 1) KITCHEN COOKLINE 2) DISHWASHING AREA
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HAND TOWELS AT HANDSINKS: 1) FRONT COUNTER 2) KITCHEN COOKLINE 3) DISH WASHING AREA
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- cold water faucet handle prep sink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Unnecessary Items and Litter
- Items:
- Unnecessary item(s) old/broken equipment
- Locations:
- employee restroom(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- TOP PIECE OF PIZZA OVEN STORED INSIDE EMPLOYEE RESTROOM.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
08/22/2012 | Routine |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- PHYSICAL FACILITIES NOT CLEAN: 1) FLOOR SOILED SURROUNDING LARGE MIXER AND BENEATH 3-COMPARTMENT SINK ALONG THE WALL 2) CEILING VENT COVERS AND GRATES SOILED THROUGHOUT FACILITY
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- Cookline
- Problems:
- Not provided At hand sink
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS AT COOKLINE AND DISH WASHING AREA HANDSINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) NO HOT AND COLD WATER SUPPLY TO COOKLINE HANDSINK 2) COLD WATER FAUCET HANDLE STRIPPED AT PREP SINK 3) MISSING COLD WATER FAUCET HANDLE AT 3-COMPARTMENT SINK
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/20/2011 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Pizza prep refrigerated unit(s) food prep area
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED PACKAGED SHREDDED CHEESE ON THE FOOD PREPARATION COUNTER @ 63*F WITHOUT TIME MARKS TO INDICATE WHEN IT WAS REMOVED FORM TEMPERATURE CONTROL, THE WALK-IN COOLER @ 37*F. Correction Made: Observed the owner prepared a written standard operating procedure using time as a public health control to limit organisms of public health concern for his shredded cheese use. Make two time marks on each shredded cheese package / cheese container with marker pen. - Time removed from the walk-in cooler and the - Time plus 4 hours to discard shredded cheese. - Set cell phone alarm to ring after 4 hours. - Take temp of remaining cheese for discard. - Above 70*F discard immediately. - Below 70*F add 2 hours to time mark for discard. - Set phone alarm to ring 2 hours later. - Discard cheese remaining cheese, there after.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- CORRECTION MADE: OBSERVED THE MOP HEAD REMOVED FROM THE BUCKET AND DRAPED OVER THE SQUEEZE CHAMBER FOR EFFECTIVE AIR DRYING, REDUCING THE RATE OF BACTERIAL GROWTH.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- employee restroom hand wash facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed single use paper towels not fully stocked at all hand wash location
- General violation description:
- 6-301.12 - keep toweling stocked for effective hand drying following hygienic hand washing.
|
01/13/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEES DID NOT KNOW TO REPORT ILLNESS SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT BY NOTIFYING THE PERSON IN CHARGE. AND TO BE SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK FOLLOWING DIARRHEA OR VOMITING. THE FOOD EMPLOYEES DID NOT KNOW THE NAMES OF REPORTABLE DIAGNOSIS FROM ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: FOLLOWING INSTRUCTION WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" THE FOOD EMPLOYEES PRESENT NOW KNOW THE SIGNS AND SYMPTOMS OF THE BIG 5, THEIR REQUIREMENT TO INFORM THE PERSON IN CHARGE AND THE ACTIONS REQUIRED TO REMOVE THE RESTRICTIONS.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no hand wash soap at 2 of 4 hand wash sinks. Correction Made: Observed soap stocked at all 4 hand wash sinks.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- employee restroom hand wash facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no paper hand towels at 2 of 4 hand wash sinks. Correction Made: Observed paper towels stocked at all 4 hand wash sinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
06/04/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- Correction made: Observed the 3-compartment sink properly ordered "Wash" sink directly plumbed to the grease trap, "Rinse", "Sanitize" sinks are safe wasted into an approved air gap above the receiving floor drain.
- 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: Cleaning Procedure
- Comment:
- CORRECTION MADE: OBSERVED FOOD EMPLOYEES PERFORMING HAND-WASHING TO INCLUDE HYGIENIC HAND-DRYING WITH SINGLE USE PAPER TOWELING.
- 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.
- Cleaning, Frequency/Restrictio
- Comment:
- Correction made: Observed clean to sight and touch: i.) under the deep fryer ii.) on the ceiling vent panels and iii.) on the interior surfaces of the ventilation hood.
- 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
- Comment:
- Correction made: Observed the pizza food preparation cooler keeping food at below 41*F and the coils are free from ice build-up.
- 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 Drying Provision
- Comment:
- CORRECTION MADE: OBSERVED STOCK OF SINGLE USE PAPER HAND TOWELS AT EACH HAND WASH BASIN.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outside receptacles
- Comment:
- Correction made: Observed new lid on dumpster.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Sanitizing Solution Testing De
- Comment:
- Corrective Action Taken: Observed SANITIZING TEST STRIPS PROVIDED and USED to maintain a minimum 50 ppm sanitizer solution is present.
- 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)
- Toilet Tissue, Availability
- Comment:
- CORRECTION MADE: OBSERVED TOILET PAPER RESTOCKED IN RESTROOM.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
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12/11/2009 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed the 3-compartment sink improperly ordered "Wash" , "Rinse", "Sanitize". The 3-rd compartment "sanitizer" sink is directly plumbed to the grease trap and the "wash" sink is safe wasted with an air gap above the receiving floor drain. Provide a safe wasted "Sanitize" sink by reordering the sinks with the "Wash" sink. Else create an air gap of 2 1/2 times the drain pipe diameter an open drain basin. Also the 1 st compartment "wash" sink is currently safe wasted down stream of the grease trap and needs to be reassigned to the sink which is directly plumbed to the grease trap.
- 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: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed the 3-compartment sink improperly ordered "Wash" , "Rinse", "Sanitize". The 3-rd compartment "sanitizer" sink is directly plumbed to the grease trap and the "wash" sink is safe wasted with an air gap above the receiving floor drain. Provide a safe wasted "Sanitize" sink by reordering the sinks with the "Wash" sink. Else create an air gap of 2 1/2 times the drain pipe diameter an open drain basin. Also the 1 st compartment "wash" sink is currently safe wasted down stream of the grease trap and needs to be reassigned to the sink which is directly plumbed to the grease trap.,
- 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: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- hand wash sink(s)
- Problems:
- Used common towel Laying on table/counter
- Corrections:
- Discontinue use.
- Comment:
- Observed cloth towels used for hand drying. To avoid recontaminating hands FOOD EMPLOYEES may use disposable paper towels or a air drier for hygienic hand drying. Note the use of paper toweling can act as clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.
- 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: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- hand wash sink(s)
- Problems:
- Used common towel Laying on table/counter
- Corrections:
- Discontinue use.
- Comment:
- Observed cloth towels used for hand drying. To avoid recontaminating hands FOOD EMPLOYEES may use disposable paper towels or a air drier for hygienic hand drying. Note the use of paper toweling can act as clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. ,
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- Observed grease, dust and food residue built-up: i.) under the deep fryer ii.) on the ceiling vent panels and iii.) on the interior surfaces of the ventilation hood. Thoroughly clean increase frequency.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- Observed grease, dust and food residue built-up: i.) under the deep fryer ii.) on the ceiling vent panels and iii.) on the interior surfaces of the ventilation hood. Thoroughly clean increase frequency.,
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed the pizza food preparation cooler turned off defrost apparent ice build-up of the cooling coils. Make necessary repairs or adjustment to this cooling unit
- General violation description:
- 4-501.11 - so it will automatically defrost with the need of being unplugged.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed the pizza food preparation cooler turned off defrost apparent ice build-up of the cooling coils. Make necessary repairs or adjustment to this cooling unit
- General violation description:
- 4-501.11 - so it will automatically defrost with the need of being unplugged.,
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- employee restroom hand wash facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO SINGLE USE PAPER HAND TOWEL AT ANY OF THE FOUR HAND WASH SINKS. MAINTAIN STOCK OF SINGLE USE PAPER HAND TOWELS AT EACH HAND WASH BASIN.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- employee restroom hand wash facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO SINGLE USE PAPER HAND TOWEL AT ANY OF THE FOUR HAND WASH SINKS. MAINTAIN STOCK OF SINGLE USE PAPER HAND TOWELS AT EACH HAND WASH BASIN.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Outside receptacles
- Items:
- Waste receptacle(s) dumpster
- Locations:
- Outside receptacles covered waste container
- Problems:
- Not insect/rodent-resistant
- Corrections:
- Repair/replace to be insect/rodent resistant.
- Comment:
- OBSERVED DAMAGED DUMPSTER MISSING THE PLASTIC COVERS. PROVIDE A DUMPSTER WITH TIGHT FITTING PLASTIC LIDS TO PREVENT ENTRY TO FLIES, BIRDS AND ANIMALS.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Outside receptacles
- Items:
- Waste receptacle(s) dumpster
- Locations:
- Outside receptacles covered waste container
- Problems:
- Not insect/rodent-resistant
- Corrections:
- Repair/replace to be insect/rodent resistant.
- Comment:
- OBSERVED DAMAGED DUMPSTER MISSING THE PLASTIC COVERS. PROVIDE A DUMPSTER WITH TIGHT FITTING PLASTIC LIDS TO PREVENT ENTRY TO FLIES, BIRDS AND ANIMALS.,
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- kitchen 3 compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED UNREGULATED STRENGTH OF CHLORINE SANITIZER SOLUTION USED IN THE 3 RD COMPARTMENT SINK. PROVIDE AND USE OF CHEMICAL TEST STRIPS FOR CHLORINE TO ASSURE ADEQUATE SANITIZER STRENGTH IS MAINTAINED BETWEEN 50 PPM AND 100 PPM.
- 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)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Locations:
- kitchen 3 compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED UNREGULATED STRENGTH OF CHLORINE SANITIZER SOLUTION USED IN THE 3 RD COMPARTMENT SINK. PROVIDE AND USE OF CHEMICAL TEST STRIPS FOR CHLORINE TO ASSURE ADEQUATE SANITIZER STRENGTH IS MAINTAINED BETWEEN 50 PPM AND 100 PPM.,
- 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)
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- floor under the counter
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED STORED ON THE FLOOR CARDBOARD BOXES OF SINGLE USE PORTION CUPS, HINGED CONTAINERS, AND LIDS EACH WRAPPED IN PLASTIC. CORRECTION MADE: OBSERVED THE CITED BOXES STORED 6" OFF THE FLOOR BY USING PLASTIC POP TRAYS AS A BASE.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
- Toilet Tissue, Availability
- Items:
- Toilet paper at toilet in restroom Employee
- Locations:
- employee restroom Toilet
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
|
11/16/2009 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CAN OPENER'S BLADE WAS SOILED. PIC TOOK IT APART AND CLEANED IT AT TIME OF INSPECTIN. VIOLATION IS CORRECTED.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- FITLERS ABOVE GRILL AND OVEN ARE SOILED AND DUSTED. CLEAN THE FILTERS MORE OFTEN.
- 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
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- 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.
- 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:
- CHEESE AND OTHER FOOD ITEMS WERE STORED ON FLOOR IN THE WALK-IN COOLER. STORE 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FAUCET FOR THE HAND WASH SINK IN THE KTICHEN IS LEAKING. REPAIR / FIX THE FAUCET.
- 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.
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05/21/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about J.T.'s Halal Pizza, 6532 Schaeffer Rd., Dearborn, MI 48126 »