Joey's Famous Cheese Steaks, 5926 Middlebelt Rd., Garden City, MI 48135 - inspection findings and violations

Business Info

Restaurant name: JOEY'S FAMOUS CHEESE STEAKS
Address: 5926 Middlebelt Rd., Garden City, MI 48135
Permit #: 068528
Non-smoking facility: No
Last inspection: 03/20/2014

Restaurant representatives - add corrected or new information about Joey's Famous Cheese Steaks, 5926 Middlebelt Rd., Garden City, MI 48135 »

Inspection findings	Inspection date	Type
Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Locations: food prep area Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: STORE WIPING CLOTHS IMMERSED 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	03/20/2014	Routine
Critical: Frequency Before Use After Cle Comment: CORRECTION MADE: Observed food contact equipment sanitized after being washed and rinsed General violation description: 4-702.11 - specifically the blade to the slicer. Critical: Time as a Public Health Contro Comment: CORRECTION M ADE: Observed written procedure Time used as a public health control for cooked onions and cooked mushrooms. Each batch time marked once prepared @ 11 AM, to be discarded after 4 hours to limit organisms of public health concern. 2PM & 6PM are general times that the next batches of cooked onions & cooked mushrooms are prepared, each stored in newly washed, rinsed and sanitized containers to be eaten or discarded after four hours. 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. Critical: Warewashing Chem.San., Temp/pH Comment: CORRECTION MADE: Observed the adequate sanitize strength @ 200 ppm Quat solution in the third compartment sink. Risk control plan completed. 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	05/22/2012	Follow-up
Critical: Frequency Before Use After Cle Comment: All removable parts of the slicer were washed, rinsed and sanitized, but the blade was washed and not sanitized. All food contact surfaces must be washed, rinsed and sanitized. Sanitize the slicer blade by swabbing or spraying with a sanitizer solution after washing. General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Time as a Public Health Contro Items: Time controlled food(s) Problems: No written procedures Corrections: Written procedures shall be made available upon request. Comment: Time was being used as a public health control for sauteed mushrooms and onions. The prep and discard times were noted, but there wasn't a written procedure. Prepare a written procedure and have it available at the establishment. 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. Critical: Warewashing Chem.San., Temp/pH Items: Quaternary ammonia solution Locations: 3-compartment sink(s) sanitize compartment Problems: Not immersed in A concentration specified on manufacturers label Corrections: provide Comment: The Quat sanitizer concentration at the 3 compartment sink was registering below 100ppm. Use 1 tablet per 1.5 gallon of water to provide the proper concentration of sanitizer, (200ppm as indicated on label). Alternatively, provide the proper concentration of any approved sanitizer. Submit a risk control plan for this repeat violation. 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 System Maintained in Good Repa Items: Plumbing system Problems: Not maintained Corrections: Maintain in good repair Comment: The faucet at the back handsink was leaking, and the water to the faucet was turned off. Repair the leak and turn on the water to this sink. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	03/22/2012	Routine Inspection
Critical: Cleaning Procedure Items: Employee(s) Locations: Employee(s) Hand wash sink(s) Problems: Improperly washed hands Washed for less than 20 seconds Corrections: Hands shall be washed for at least 20 seconds with hot water,soap, and friction. Comment: Observed two of three food employees lather wet hands for 8 seconds or less General violation description: 2-301.12 - not the minimum 16 seconds or more. Correction Made: Observed the food employees each practice hygienic hand washing Critical: Warewashing Chem.San., Temp/pH Items: Quaternary ammonia solution Locations: 3-compartment sink(s) sanitize compartment Problems: Not immersed in A concentration specified on manufacturers label Corrections: provide Comment: OBSERVED EMPTY QUAT DISPENSING CONTAINER. CORRECTION MADE: Observed the manager manually MIX liquid bleach to a half sink of water to provide a chlorine sanitizer solution equal to 100 parts per million. 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 Covering receptacles Items: Waste container(s)/container(s) outside grease barrels Locations: outside the dumpster Problems: Not covered Corrections: Keep covered. Comment: CORRECTION MADE: OBSERVED GREASE DUMPSTER LID NOW KEPT CLOSED AFTER USE. General violation description: 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use Duties of Person in Charge Items: Person-in-charge Locations: Employee(s) grill Problems: Not ensuring compliance Corrections: Person-in-charge must ensure compliance with items listed above. Comment: CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145F FOR WHOLE MUSCLE MEAT General violation description: 2-103.11 - BEEF, PORK, 155F FOR GROUND: BEEF, PORK, THIN SLICED STEAKS. 165*F FOR POULTRY AND FOR REHEATING FOODS.	03/22/2011	Routine Inspection
Critical: Characteristics Comment: CORRECTED. PASTA SAUCES NOW KEPT IN 5 GALLON FOOD APPROVED BUCKET. General violation description: 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe Critical: Cleaning Freq.,Food Contact Su Comment: CORRECTED. PERSON IN CHARGE STATED IN USE UTENSILS ARE WASHED, RINSED, SANITIZED AFTER USE AND AT LEAST EVERY 4 HOURS. 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: Eating, Drinking or Tobacco Comment: CORRECTED. FACILITY HAS PLASTIC CUPS WITH LID AND STRAW PROVIDED. OBSERVED PROPER CONTAINER USED. General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Critical: Preventing Contamination from Comment: CORRECTED. PEPPERONI AND MOZZARELLA CHEESE USED FOR SALAD IS NOW KEPT AT SANDWICH PREP IN WHICH GLOVES ARE USED. 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 Critical: Ready-to-Eat Food, Date Markin Comment: CORRECTED. OBSERVED ITEMS IN WALK-IN COOLER AND PREP COOLER DATE MARKED - HAM 3/28-4/3, SOPRESSATA 3/25-4/1, CAPRICOLA 3/28-4/3. General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: Responsibility of Person in Ch Comment: CORRECTED. EMPLOYEES ALL SIGNED HEALTH POLICY FORMS, POSTER POSTED ON BIG 5, DOCTORS NOTE REQUIRED TO RETURN. General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission. Critical: Time as a Public Health Contro Comment: CORRECTED. OBSERVED SMALLER PORTIONS OF GRILLED ONIONS AND MUSHROOMS OUT. FACILITY TIME MARKING WITH TIME IN AND OUT WRITTEN AND PROCEDURE POSTED. DISCARDED AT 4 HOURS. 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.	03/29/2010	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: OBSERVED PASTA SAUCE STORED IN LOWE'S HARDWARE STORE PLASTIC BUCKET AND PIZZA SAUCE STORED IN ACO HARDWARE STORE PLASTIC BUCKET. FOODS CONTAINERS MUST BE CONSTRUCTED OF SAFE, APPROVED MATERIALS. HARDWARE STORE PLASTIC BUCKETS ARE NOT INTENDED FOR USE AS FOOD CONTAINERS AND MAY NOT BE MADE FROM FOOD-GRADE MATERIALS. DISCONTINUE USE OF UNAPPROVED PLASTIC BUCKETS FOR FOOD STORAGE. PROVIDE CONTAINERS MADE FROM FOOD-GRADE CONTAINERS. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE., General violation description: 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe Critical: Cleaning Freq.,Food Contact Su Items: Food-contact surface(s) and utensil(s) Problems: Not cleaned At least every 4 hours during continual use Corrections: Clean as specified above. Comment: THE PERSON IN CHARGE STATES THAT THE PIZZA SPATULA AND PIZZA CUTTER ARE WASHED AT THE END OF THE NIGHT. WHEN USED CONTINUOUSLY THROUGHOUT THE DAY, UTENSILS AND SURFACES THAT DIRECTLY CONTACT FOOD MUST BE WASHED-RINSED-SANITIZED AT LEAST ONCE EVERY 4 HOURS. INCREASE CLEANING FREQUENCY FOR THE PIZZA SPATULA AND THE PIZZA CUTTER. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE., 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: Eating, Drinking or Tobacco Items: Beverage container Problems: Not covered Corrections: Keep covered. Comment: OBSERVED 2 EMPLOYEE BEVERAGES IN SCREW-TOP WATER BOTTLES AND ONE IN CAN. EMPLOYEE BEVERAGES MUST BE STORED IN COVERED CONTAINERS THAT DO NOT REQUIRE HAND MANIPULATION OF THE MOUTH PARTS SUCH AS A CUP WITH LID AND STRAW OR A CUP WITH LID AND HANDLE. PROVIDE APPROVED CONTAINERS FOR EMPLOYEE BEVERAGES AND TRAIN EMPLOYEES TO USE THEM. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE., General violation description: 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD Critical: Preventing Contamination from Items: Ready-to-eat food(s) Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: THE PEPPERONI AND MOZZARELLA CHEESE USED ON THE ANTIPASTO SALAD ARE TAKEN FROM THE PIZZA MAKE TABLE WHERE EMPLOYEES USE BARE HANDS TO PREPARE PIZZAS. ALL FOODS THAT ARE READY-TO-EAT, MEANING THEY WILL NOT BE COOKED OR WASHED BEFORE BEING CONSUMED, MUST BE HANDLED WITH GLOVES, DELI TISSUE, TONGS, OR OTHER UTENSILS TO PREVENT BARE-HAND CONTACT WITH THE FOOD. PROVIDE A SEPARATE SUPPLY OF PEPPERONI AND MOZZARELLA FOR USE ON SALADS TO ENSURE THAT THEY ARE NOT HANDLED WITH BARE HANDS. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE., 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 Critical: Ready-to-Eat Food, Date Markin Items: In house prepared ready-to-eat potentially hazardous food(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: SEVERAL FOODS REQUIRING DATE MARKING OBSERVED WITH NO DATE MARKINGS, SUCH AS General violation description: 3-501.17 - -PORTIONED, THAWED LASAGNA -FETA CHEESE -OPEN DELI MEAT HUNKS (SALAMI, PROSCIUTTO, MORTADELLA, SOPRESSATA, CAPRICOLLA) FOODS THAT ARE READY-TO-EAT, POTENTIALLY HAZARDOUS, AND HELD FOR MORE THAN 24 HOURS IN UNDER REFRIGERATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF OPENING/PREPARATION/SLICING/PORTIONING/ THAWING/ETC. DATE LABEL ALL REQUIRED FOODS. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE., Critical: Responsibility of Person in Ch Items: Person-in-charge Problems: Fail to require employees to report illness as rule requires Corrections: Require reporting as stated above. Comment: PERSON IN CHARGE STATES THAT NO ILLNESS TRAINING HAS BEEN CONDUCTED WITH EMPLOYEES. ALL EMPLOYEES MUST BE TRAINED ON THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING AND FOR WHICH EMPLOYEES MUST BE EXCLUDED OR RESTRICTED FROM THE FACILITY. TRAIN EMPLOYEES USING THE PROVIDED INFORMATION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE., General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission. Critical: Time as a Public Health Contro Items: Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption Problems: No written procedures For time of 4 hours past removal of temperature control Corrections: Written procedures shall be made available upon request. Comment: GRILLED MUSHROOMS AND ONIONS OBSERVED HELD OUT AT ROOM TEMPERATURE. THE PERSON IN CHARGE STATES THAT THESE ITEMS ARE HELD FOR A MAXIMUM OF 4 HOURS BEFORE BEING DISCARDED. NO WRITTEN PROCEDURES OR TIME MARKINGS ARE PRESENT FOR USING TIME AS A PUBLIC HEALTH CONTROL MEASURE. WHEN USING TIME AS A PUBLIC HEALTH CONTROL MEASURE, A WRITTEN PROCEDURE MUST BE PROVIDED INDICATING HOW ITEMS ARE PREPARED, TIME MARKED, AND DISCARDED. EACH ITEM MUST BE LABELED WITH THE TIME THAT IT MUST BE DISCARDED IF NOT USED. THE TIME MAY NOT EXCEED 4 HOURS FROM THE PREP TIME. PROVIDE A WRITTEN PROCEDURE FOR USING TIME AS A PUBLIC HEALTH CONTROL MEASURE. MARK EACH ITEM WITH THE DISCARD TIME THAT DOES NOT EXCEED 4 HOURS AFTER THE PREP TIME. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE., 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. Containers Identified with Com Items: Food item(s) Problems: Not identified Corrections: Label containers with common name. Comment: WORKING CONTAINERS OF WATER AND OIL ARE NOT LABELED. TO PREVENT CONTAMINATION OR MISUSE, WORKING CONTAINERS OF FOOD MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. LABEL CONTAINERS. General violation description: 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. In-Use Utensils/Between-Storag Items: Dispensing utensil(s) Problems: Improperly stored With handle in product Corrections: Store with handle extended out of product. Comment: FOAM CUPS WITHOUT HANDLES OBSERVED USED AS SCOOPS FOR THE SUGAR, SALT, AND PARMESAN CHEESE. SCOOPS FOR FOOD MUST HAVE A HANDLE AND THE HANDLE MUST BE STORED WITH THE HANDLE EXTENDING OUT OF THE FOOD ITEM TO PREVENT HAND CONTACT WITH THE FOOD. PROVIDE SCOOPS WITH HANDLES FOR FOODS AND STORE PROPERLY. General violation description: 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container Sanitizing Solution Testing De Items: Sanitizer test kit chlorine Problems: Not provided Corrections: Provide. Comment: NO CHLORINE TEST STRIPS PROVIDED. BLEACH IS USED AS SANITIZER IN WIPING CLOTH BUCKETS. TEST STRIPS MUST BE PROVIDED FOR EVERY SANITIZER CHEMICAL IN USE AT THE FACILITY IN ORDER TO MONITOR SANITIZER CONCENTRATIONS. PROVIDE CHLORINE TEST STRIPS. 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)	03/09/2010	Routine Inspection
Critical: Backflow prevention Comment: CORRECTED! THE DRAINLINE FOR THE 3-COMPARTMENT SINK HAS BEEN PROPERLY AIR-GAPPED. 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. Drying mops Comment: CORRECTED! A MOP HANGER HAS BEEN PROVIDED AT THE MOP SINK. 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. Equip./Uten./Lin./Sing.-Ser/Us Comment: CORRECTED! THE CLEAN DISH RACK HAS BEEN RELOCATED AWAY FROM THE HAND WASH SINK. 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 Floors, Walls, and Ceilings Comment: CORRECTED! THE HOLES IN THE WALLS AT THE HOT WATER TANK HAVE BEEN SEALED AND THE FLOOR SINKS SEALED TO THE FLOOR. 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. Hand Cleanser, Available Comment: CORRECTED! SOAP HAS BEEN PROVIDED AT ALL HAND 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) Unnecessary Items and Litter Comment: CORRECTED! THE UNUSED STEAM TABLE HAS BEEN REMOVED FROM THE FACILITY. 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	02/15/2010	Follow-up

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