- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Applied by uncertified personnel
- Corrections:
- Only certified personnel shall apply restricted use pesticides. Provide certified pest control operator.
- Comment:
- Poisonous or toxic materials shall be used according to the manufacturers use directions and label that states that use is allowed in a food establishment. Observed a can of wasp / hornet killer and a can of starting fluid located on a shelf near the stairs that lead to the basement. The can of wasp / hornet killer and the can of starting fluid were not approved to be used in food establishments. Discard or remove the wasp / hornet killer and starter fluid from the food establishment. , Corrected: A food employee removed the can of wasp / hornet killer and the can of starting fluid from the food establishment.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment shall be maintained in good repair. Observed a stove in the basement. The PIC indicated that the stove was broken and was unplugged. Remove or repair broken stove in the basement.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed soiled residues inside the reach-in cooler across from the cook line. Observed a buildup of residue on the filters inside the hood above the cook line. Clean the ventilation filters in the hood above the cook line and the interior of the reach-in cooler. Develop a cleaning routine to clean the ventilation filters in the hood above the cook line and the interior of the reach-in cooler.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/12/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected. Prep cooler top had sliced tomatoes 40F, shredded cheese 41F, lunch meats 42F, hamburger 42F. Employees have been monitoring temperatures and moving food to reach-in cooler if the temperature goes up.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected. Prep cooler top had sliced tomatoes 40F, shredded cheese 41F, lunch meats 42F, hamburger 42F. Employees have been monitoring temperatures and moving food to reach-in cooler if the temperature goes up.
- 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)
|
09/25/2014 | Follow-up |
- Critical: Controlling Pests
- Comment:
- Corrected by eliminating flies and closing door.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Comment:
- Corrected by eliminating flies and closing door.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Food Temperature Measuring Dev
- Comment:
- Corrected by providing a food thermometer.
- 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: Food Temperature Measuring Dev
- Comment:
- Corrected by providing a food thermometer.
- 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:
- Not corrected. Raw hamburger 52F and 46F, lunch meat 46F, cut tomatoes 43F, cut lettuce 46F-47F. Hold at or below 41F. Correct violation today. Complete risk control plan.,
- 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: Potentially Hazardous Food (Ti
- Comment:
- Not corrected. Raw hamburger 52F and 46F, lunch meat 46F, cut tomatoes 43F, cut lettuce 46F-47F. Hold at or below 41F. Correct violation today. Complete risk control plan.,
- 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)
|
09/10/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies, Harborage conditions
- Problems:
- Present in facility, Not eliminated
- Corrections:
- Remove pests from facility., Seal gaps/openings to the outside.
- Comment:
- Flies are in the facility. Close door now and eliminate flies within 10 days.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Items:
- Pest(s) flies, Harborage conditions
- Problems:
- Present in facility, Not eliminated
- Corrections:
- Remove pests from facility., Seal gaps/openings to the outside.
- Comment:
- Flies are in the facility. Close door now and eliminate flies within 10 days.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Grill line
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Food thermometer for grill area could not be located by cook. Provide and use 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)
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Grill line
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Food thermometer for grill area could not be located by cook. Provide and use 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In the grill line prep cooler: top of cooler hand cut/torn lettuce at 55f, Shredded cheese 46f and pepper cheese at 48f, cut tomatoes at 48f. Bottom of cooler: Chicekn 52f, lunch meats 52f, cut lettuce 52f. Hold at or below 41f. The grill/fryer ventilation system is not working (stopped working today) and the PIC stated that it is the reason that the cooler is warm. The cooler was opened the first time today at 11:00- 11:30 AM, and the PIC stated that was working properly last night. Sell or dispose of all potentially hazardous food in the cooler within 4 hours of going over 41f. The PIC time marked the food to be used/discarded by 3 PM and will use time marked batches for 4 or less hours of food until repaired. Ensure that the cooler can maintain 41f or less food temps by end of day today. It is recommended to use ice baths for food until the cooler can maintain 41f. Correct violation before opening tomorrow. Do not use any of noted food past 4 hours of going over 41f., ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In the grill line prep cooler: top of cooler hand cut/torn lettuce at 55f, Shredded cheese 46f and pepper cheese at 48f, cut tomatoes at 48f. Bottom of cooler: Chicekn 52f, lunch meats 52f, cut lettuce 52f. Hold at or below 41f. The grill/fryer ventilation system is not working (stopped working today) and the PIC stated that it is the reason that the cooler is warm. The cooler was opened the first time today at 11:00- 11:30 AM, and the PIC stated that was working properly last night. Sell or dispose of all potentially hazardous food in the cooler within 4 hours of going over 41f. The PIC time marked the food to be used/discarded by 3 PM and will use time marked batches for 4 or less hours of food until repaired. Ensure that the cooler can maintain 41f or less food temps by end of day today. It is recommended to use ice baths for food until the cooler can maintain 41f. Correct violation before opening tomorrow. Do not use any of noted food past 4 hours of going over 41f., ,
- 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
- Locations:
- basement
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The basement floor and stairway are heavily soiled. Clean now and keep clean (stairs, storage, dish washing, rest room). Standing water from rain yesterday observed on floor. Remove the water and disinfect that area. Clean the basement rest room door inside and out.
- 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- basement
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The basement floor and stairway are heavily soiled. Clean now and keep clean (stairs, storage, dish washing, rest room). Standing water from rain yesterday observed on floor. Remove the water and disinfect that area. Clean the basement rest room door inside and out.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Comment:
- The basement floors in storage, rest room, and dish washing areas are absorbent cement and not easily cleanable. Seal the floors within 90 days to be non-absorbent and easily cleanable. Note: Durable paint is acceptable.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Comment:
- The basement floors in storage, rest room, and dish washing areas are absorbent cement and not easily cleanable. Seal the floors within 90 days to be non-absorbent and easily cleanable. Note: Durable paint is acceptable.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) Repair Grill hood ventilation system today to prevent noxious discharges, and remove heat from grill and allow prep cooler to work properly. 2) The basement chest freezer lid is bent and does not seal, causing frost build up: Repair or replace the freezer.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1) Repair Grill hood ventilation system today to prevent noxious discharges, and remove heat from grill and allow prep cooler to work properly. 2) The basement chest freezer lid is bent and does not seal, causing frost build up: Repair or replace the freezer.
- 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
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Post hand washing reminder sign at all hand sinks: cooking area, basement rest room, upstairs rest rooms.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Post hand washing reminder sign at all hand sinks: cooking area, basement rest room, upstairs rest rooms.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- The door is propped open with flies in facility. Keep closed.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- The door is propped open with flies in facility. Keep closed.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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08/12/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- make table
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- THE CUTTING BOARD AT THE BAR COOKING AREA GETS WIPED DOWN THROUGHOUT SHIFTS, BUT ONLY GETS WASHED, RINSED, SANITIZED AT END OF EACH 8 HOUR SHIFT. CLEAN WITHIN EVERY 4 HOURS TO MINIMIZE BACTERIA. CORRECTED BY CLEANING, AND COOK AGREED CLEAN AS STATED EVERY 4 HOURS. ENSURE 4 HOUR MINIMUM CLEANING FOR ALL SHIFTS.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- make table
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- THE CUTTING BOARD AT THE BAR COOKING AREA GETS WIPED DOWN THROUGHOUT SHIFTS, BUT ONLY GETS WASHED, RINSED, SANITIZED AT END OF EACH 8 HOUR SHIFT. CLEAN WITHIN EVERY 4 HOURS TO MINIMIZE BACTERIA. CORRECTED BY CLEANING, AND COOK AGREED CLEAN AS STATED EVERY 4 HOURS. ENSURE 4 HOUR MINIMUM CLEANING FOR ALL SHIFTS.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- basement
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE CEILING AND FLOOR OF BASEMENT STORAGE AREA.
- 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- basement
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE CEILING AND FLOOR OF BASEMENT STORAGE AREA.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN DOOR HANDLES OF PREP COOLER AT BAR NOW, AND DAILY TO PREVENT HAND CONTAMINATION THAT CAN BE TRANSFERRED TO FOOD. CLEAN VARIOUS SHELVES, ESPECIALLY BASEMENT STORAGE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN DOOR HANDLES OF PREP COOLER AT BAR NOW, AND DAILY TO PREVENT HAND CONTAMINATION THAT CAN BE TRANSFERRED TO FOOD. CLEAN VARIOUS SHELVES, ESPECIALLY BASEMENT STORAGE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- basement storage shelves
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- WARES STORED UNDER COB WEBS, UNCLEAN CEILING AREA. PROVIDE COVERING FOR ITEMS STORED IN BASEMENT.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- basement storage shelves
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- WARES STORED UNDER COB WEBS, UNCLEAN CEILING AREA. PROVIDE COVERING FOR ITEMS STORED IN BASEMENT.
- 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
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Locations:
- basement storage shelves
- Problems:
- In prohibited area(s) Under sewer line(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- OBSERVED WARES STORED UNDER SEWER PIPE IN BASEMENT. NO NOT USE TOP SHELF OF UNIT TO PROTECT FROM POSSIBLE SEWAGE DRIPS/LEAKS.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Locations:
- basement storage shelves
- Problems:
- In prohibited area(s) Under sewer line(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- OBSERVED WARES STORED UNDER SEWER PIPE IN BASEMENT. NO NOT USE TOP SHELF OF UNIT TO PROTECT FROM POSSIBLE SEWAGE DRIPS/LEAKS.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
|
02/06/2014 | Routine |
- Good Repair and Proper Adjustm
- Comment:
- REACH-IN BEER COOLER BOTTOM IS RUSTY. REPAIR/COAT TO BE SMOOTH AND EASILY CLEANABLE.
- 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.
|
08/07/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- bar(s) prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE BAR COOKING AREA PREP COOLER: LUNCH MEATS AT 52F, CUT LETTUCE AND HAMBURGER (RAW) AT 47F, CUT TOMATOES 44F. HOLD AT OR BELOW 41F. DISPOSE OF THE LUNCH MEAT NOW AND DISPOSE OF REMAINDER OF POTENTIALLY HAZARDOUS FOOD WITHIN 4 HOURS OF GOING OVER 41F. FOLLOW UP 3-7 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- bar(s) prep cooler
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- BAR PREP COOLER TEMPS ABOVE 41F. REPAIR/REPLACE/ADJUST TO HOLD FOOD AT OR BELOW 41F, OR DISCONTINUE USE.
- 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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02/25/2013 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures
- Locations:
- slicer room floor, basement 3-compartment sink
- Problems:
- With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Onion slices on floor of slicer room, particularly in corner. Clean floor thoroughly after using slicer! , Drain under basement 3 compartment sink is moldy. Clean drain and strainer.
- 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.
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09/06/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- beverage gun heads
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE POP GUN HEADS HAVE DEBRIS BUILD UP. CLEAN NOW AND DAILY TO PREVENT CONTAMINATION OF DRINKS AND TO PREVENT FUTURE DRAIN/FRUIT FLY PROBLEM. CORRECTED AT INSPECTION BY CLEANING.
- 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)
- Locations:
- bar(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- HANDLES OF COOLERS HAVE DEBRIS. CLEAN FREQUENTLY TO REDUCE THE RISK OF CONTAMINATING HANDS/GLOVES WHEN OPENING. CLEAN THE SHELF UNDER THE FRYER.
- 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 Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Locations:
- basement ice machine(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- THE BASEMENT ICE MACHINE HAS MOLD/MILDEW LIKE DEBRIS BEGINNING TO FORM. CLEAN MORE FREQUENTLY - AS OFTEN AS NECESSARY TO STAY CLEAN.
- 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
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03/06/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures floors, Physical facilities/structures walls
- Locations:
- walk-in cooler(s) floor, slicer room floor, basement Walk-in cooler
- Problems:
- With accumulation of debris, With accumulation of debris, Not clean
- Corrections:
- Keep clean., Keep clean., Keep clean
- Comment:
- Pieces of wrappers on floor of walk-in cooler. Clean floor., Onion skins on floor of slicer room. Clean., Staining along outside of keg cooler (basement). 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.
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08/24/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment slicer
- Locations:
- slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THIS IS A CRITICAL VIOLATION. WCHD WILL RETURN WITHIN 10 DAYS TO ENSURE VIOLATION IS CORRECTED. , SLICER HAS FOOD ACCUMULATION ON BLADE. THIS FOOD-CONTACT SURFACE MUST BE CLEANED AND SANITIZED AFTER EACH USE., Slicer blade has been cleaned and sanitized during inspection. VIOLATION 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), Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- reach-in cooler, basement reach-in freezer(s), basement 3 compartment sink
- Problems:
- With accumulation of debris, With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean., Keep clean.
- Comment:
- MOLD & FOOD DEBRIS HAS ACCRUED IN DRAIN CUP UNDERNEATH 3 COMPARTMENT SINK (BASEMENT). CLEAN REGULARLY TO AVOID HARBORAGE CONDITIONS FOR DRAIN FLIES. , REACH-IN REFRIGERATOR (UPSTAIRS) IS DIRTY WITH FOOD ACCUMULATION. REACH-IN COOLER AT BAR HAS LOOSE PIECES OF ALUMINUM FOIL ON SHELF. REACH-IN FREEZERS HAVE CRUMBS ON SHELVES AND BOTTOM OF FREEZERS. CLEAN INTERIORS OF EQUIPMENT REGULARLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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02/14/2011 | Routine Inspection |
- Critical: Characteristics
- Comment:
- Blue porcelain pot and lid removed. Dark trash bags no longer used for containers.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
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08/24/2010 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- PORCELAIN POTS ARE NOT APPROVED FOR USE IN A LICENSED FOOD SERVICE ESTABLISHMENT. REMOVE THE POT & LID, USE STAINLESS STEEL, ALUMINUM OR ANOTHER NSF APPROVED PRODUCT. BLACK OR DARK COLORED PLASTIC GARBAGE/TRASH BAGS ARE NOT APPROVED FOOD STORAGE CONTAINERS. ELIMINATE THE USE OF TRASH BAGS TO STORE GROUND BEEF IN. USE ONLY "FOOD GRADE", LIGHT COLORED, OR CLEAR PLASTIC BAGS.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN THE UPPER SHIELD IN THE ICE MACHINE (TO REMOVE SLINE).
- 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
- Duties of Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- REGARDLESS OF THE "EMPLOYEES" STATUS IN THE ESTABLISHMENT RULES PERTAINING TO WHERE FOOD IS CONSUMED AND WHEN THE PERSON MUST WASH THEIR HANDS MUST BE FOLLOWED IN ORDER TO PREVENT CONTAMINATION OF EQUIPMENT AND ENCOURAGE SERVICE OF FOOD AND BEVERAGES IN A SAFE AND SANITARY MANNER.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- REPAIR OR REPLACE THE SMALL ONE DOOR PREP COOLER UNIT ACROSS FROM THE GRILL.
- 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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08/05/2010 | Routine Inspection |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Locations:
- in the walk in cooler
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- SEVERAL RAW TOMATOES IN BOX IN THE WALK-IN COOLER HAVE SKIN SPLITS, BRUISES AND MOLD SPOTS. TOMATOES WERE REMOVED FOR DISCARD BY COOK.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Package Integrity
- Items:
- Food package(s)
- Locations:
- In the food storage area
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- ONE DENTED CAN OF TURKEY GRAVY WAS REMOVED FROM STORAGE SHELF BY COOK FOR DISCARD.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE REACH-IN COOLER OF THE PREP UNIT ACROSS FROM THE GRILL. CLEAN THE SMALL UPRIGHT FREEZER NEAR THE STAIRS.
- 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
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03/02/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- IN THE MAIN WALK-IN COOLER CLEAN THE WHITE SHELVES AT BACK OF COOLER. CLEAN THE TABLE SHELF UNDER THE PIZZA OVEN. CLEAN THE WHITE FREEZER BY THE HAND SINK.
- 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
- Cutting surfaces
- Items:
- Cutting surface(s)
- Locations:
- In the food prep area prep cooler(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- RESURFACE OR REPLACE THE CUTTING BOARD ON THE PREP UNIT ACROSS FROM THE FRYERS.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
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09/25/2009 | Routine Inspection |
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