- Critical: Hand Drying Provision
- Comment:
- THERE IS NOW HAND SOAP AND PAPER TOWELS NEAR THIS SINK. VIOLATION IS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Comment:
- THE GLASS WASH MACHINE WAS TESTED AND AN ADEQUATE CONCENTRATION OF IODINE IS NOW BEING PROVIDED. VIOLATION IS CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ONE BIN OF SLICED TOMATOES WAS 40 F AND ANOTHER BIN OF DICED TOMATOES WAS 40 F. VIOLATION IS 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)
- Critical: Temperature Measuring Devices
- Comment:
- AN AMBIENT AIR THERMOMETER IS NOW HANGING FROM ONE OF THE RACKS IN THIS COOLER. VIOLATION IS CORRECTED.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
04/24/2015 | Follow-up |
- Critical: Hand Drying Provision
- Locations:
- at the bar handsink
- Comment:
- THE HAND WASH SINK AT THE BAR IS IN NEED OF: A) HAND SOAP B) HAND DRYING PROVISION C) SIGN DIRECTING STAFF TO WASH HANDS PROVIDE THESE ITEMS IN 10 DAYS OR LESS. THEY WILL BE CHECKED DURING THE REVISIT.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration, Iodine solution concentration
- Locations:
- Bar Glassmachine, at the glasswasher
- Problems:
- Below 12.5 ppm, Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above., Provide correct concentration as stated above.
- Comment:
- THERE WAS NO DETECTABLE IODINE IN THE FINAL SANITIZER RINSE FOR THE BAR GLASS WASH MACHINE. SERVICE MACHINE TO PROVIDE A FINAL RINSE OF 12.5 TO 25 PARTS PER MILLION IODINE IN 10 DAYS OR LESS. THIS WILL BE CHECKED DURING THE REVISIT.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE WALK-IN COOLER, ONIONS WERE STORED NEXT TO RAW MEAT. ONIONS MOVED AWAY FROM RAW MEAT AT TIME OF VISIT. VIOLATION CORRECTED AT TIME OF INSPECTION,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- at the cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COUNTER-TOP COLD HOLDING UNIT AT COOKLINE HAD MAYONNAISE AT 54 F AND SLICED TOMATOES AT 46 F. RESTACK ITEMS IN THIS UNIT AND USE METAL CONTAINERS ONLY, TO FACILITATE HEAT TRANSFER. ALSO, USE ONLY BINS DEEP ENOUGH SO THAT THEY DIRECTLY CONTACT THE BOTTOM COLD SURFACE. A REVISIT IN AT LEAST 10 DAYS WILL OCCUR TO CHECK TEMPERATURES OF ANY POTENTIALLY HAZARDOUS FOOD (PHF) IN THIS UNIT.,
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- at the Walk-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THE AMBIENT AIR THERMOMETER FOR THE WALK-IN COOLER IS NOT FUNCTIONING. REPAIR THERMOMETER OR INSTALL ANOTHER ONE IN COOLER.,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
04/08/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The glass washer failed to produce iodine sanitizer, tested at 0 ppm. Provide 12.5 - 25 ppm. Corrected by re-cleaning all glasses in the kitchen dish machine with chlorine sanitizer and calling Ecolab for repair.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- basement storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Onions and potatoes stored on floor. Corrected by storing on a counter.
- 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
|
10/27/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW FISH STORED OVER DESERT ITEM. RAW EGGS OVER BUTTER. CORRECTED BY STORING THE RAW ANIMAL FOOD BELOW OTHER FOOD.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW FISH STORED OVER DESERT ITEM. RAW EGGS OVER BUTTER. CORRECTED BY STORING THE RAW ANIMAL FOOD BELOW OTHER FOOD.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- cooler(s) basement storage
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- PASTA AND CHILI MADE 4-14, EXPIRED 2 DAYS AGO. ALWAYS DISCARD BY THE EXPIRATION DATE TO MINIMIZE LISTERIA RISK.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- cooler(s) basement storage
- Problems:
- Beyond consume by date
- Corrections:
- Dispose of food item.
- Comment:
- PASTA AND CHILI MADE 4-14, EXPIRED 2 DAYS AGO. ALWAYS DISCARD BY THE EXPIRATION DATE TO MINIMIZE LISTERIA RISK.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- food prep area
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- BROWN CUTTING BOARDS HAVE CHIPPED EDGES. REPAIR / REPLACE TO BE SMOOTH, EASILY CLEANABLE, DURABLE.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Locations:
- food prep area
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- BROWN CUTTING BOARDS HAVE CHIPPED EDGES. REPAIR / REPLACE TO BE SMOOTH, EASILY CLEANABLE, DURABLE.
- 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.
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware sanitized utensils spoons
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During dispensing
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- OBSERVED SPOONS AT WAIT STATION STORED WITH MOUTH PART UP. CORRECTED BY STORING WITH HANDLES UP.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware sanitized utensils spoons
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During dispensing
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- OBSERVED SPOONS AT WAIT STATION STORED WITH MOUTH PART UP. CORRECTED BY STORING WITH HANDLES UP.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Cookline food prep area
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- WIPING CLOTHS CHLORINE SANITIZER AT 10 PPM. CORRECTED BY PROVIDING 100 PPM.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Cookline food prep area
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- WIPING CLOTHS CHLORINE SANITIZER AT 10 PPM. CORRECTED BY PROVIDING 100 PPM.
- 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
|
04/22/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Cookline
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- THERE WAS NO FOOD THERMOMETER AT HE COOK LINE. CORRECTED: THE COOK WENT HOME TO GET A 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
- Items:
- Food thermometer(s) probe
- Locations:
- Cookline
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- THERE WAS NO FOOD THERMOMETER AT HE COOK LINE. CORRECTED: THE COOK WENT HOME TO GET A 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
- Items:
- Cold food item(s)
- Locations:
- Cookline Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SMALL TABLE TOP PREP COOLER AT THE COOK LINE: CUT TOMATOES, WERE AT 65F AND CUT LETTUCE AT 55F. NOTED FOOD WAS REPORTEDLY RECENTLY CUT, BUT THE REST OF THE COOLER WITH NON-PHF WAS AT 50F. COOL RAPIDLY AND HOLD AT OR BELOW 41F. CORRECTED BY TAKING TO A 38F COOLER. THE PIC STATED THAT THE COOLER WILL NOT BE USED FOR PHF UNTIL REPAIRED TO HOLD AT OR BELOW 41F. , THIS IS A REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM.
- 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)
- Locations:
- Cookline Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE SMALL TABLE TOP PREP COOLER AT THE COOK LINE: CUT TOMATOES, WERE AT 65F AND CUT LETTUCE AT 55F. NOTED FOOD WAS REPORTEDLY RECENTLY CUT, BUT THE REST OF THE COOLER WITH NON-PHF WAS AT 50F. COOL RAPIDLY AND HOLD AT OR BELOW 41F. CORRECTED BY TAKING TO A 38F COOLER. THE PIC STATED THAT THE COOLER WILL NOT BE USED FOR PHF UNTIL REPAIRED TO HOLD AT OR BELOW 41F. , THIS IS A REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM.
- 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)
|
10/10/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Risk Control Plan completed and approved by inspector.
- 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
|
11/01/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- downstairs
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies present en masse at downstairs bar
- General violation description:
- 6-501.111 - single fruit flies found in upstairs kitchen and in dining area. Remove from premises., WCHD will return for follow up within 10 days.,
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s) food contaminated by other
- Locations:
- downstairs bar
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- Open cup of iced tea sitting on downstairs bar. Pitcher of iced tea stored in reach-in cooler behind downstairs bar. Both containers of ice tea contain fuzzy white mold. Discard., Both containers discarded. VIOLATION CORRECTED.
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment slicer, Food-contact surface(s) Equipment can openers
- Locations:
- downstairs slicer, can opener(s)
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Slicer blade and can opener blade contain food residue on their surfaces. Clean and sanitize these food contact surfaces., Slicer blade and can opener blade cleaned and sanitized during inspection. VIOLATION CORRECTED., This violation was cited during last inspection. Complete Risk Control Plan (RCP) in lieu of office consultation. Complete by follow up inspection and return to inspector (within 10 days).,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Glass door cooler
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Tray of raw eggs on shelf above cooked and ready-to-eat foods in glass door cooler. Store eggs on lower shelves with poultry., Eggs placed on bottom shelf of cooler, soups and vegetables stored above eggs. VIOLATION CORRECTED DURING INSPECTION.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Glass door cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Potentially hazardous foods in sliding glass door cooler are not date marked: Kitchen-made sliced cheese, tomato sauces, bean soup, kitchen prepared coleslaw. Date mark all PHFs., PHFs all dated during inspection. VIOLATION CORRECTED.
- 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
- Effectiveness
- Items:
- Hair restraint hair/beard net
- Locations:
- Employee(s)
- Problems:
- Not worn on face
- Corrections:
- Provide beard net.
- Comment:
- Male kitchen staff have beards or goatees. Must be clean shaven or wear hair restraints.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Glass door cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Tracks of sliding glass door filled with food debris. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/19/2012 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- CORRECTED BY PROVIDING 12.5 PPM IODINE.
- 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
|
06/13/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- NOT CORRECTED. IODINE SANITIZER IN GLASS MACHINE (WASHER) TESTED AT LEASS THAN 12.5PPM - CLOSE - TO 0PPM. PROVIDE 12.5-25 PPM IODINE. CORRECT IMMEDIATELY BEFORE USING THE MACHINE. AN OFFICE CONSULTATION AT WCHD MAY BE CALLED.,
- 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
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06/01/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- NOT CORRECTED: GLASS WASHER DOES NOT PRODUCE IODINE SANITIZER - TESTED AT 0PPM. COMPLETE RISK CONTROL PLAN AND FAX WITHIN 2 DAYS. CORRECT WITHIN 4 DAYS. ENSURE SANITIZING ALTERNATIVE UNTIL REPAIRED., ,
- 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
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05/15/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Bar pop dispenser guns/holders basement
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED OLD FRUIT/DRAIN FLY EGG CASINGS IN THE POP GUN HOLSTER AT THE BASEMENT BAR. CORRECTED BY CLEANING. NO FLIES WERE OBSERVED. THE BASEMENT SLICER HAD OLD FOOD DEBRIS. CORRECTED 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
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Iodine solution concentration
- Locations:
- Bar Glassmachine
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- MAIN BAR SANITIZER TESTED AT 0 PPM IODINE. PROVIDE 12.5 -25 PPM. WASH IN KITCHEN DISH MACHINE OR SANITIZE IN SINK UNTIL REPAIRED.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- basement
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SHIELD LIGHT IN WALK IN COOLER AND SINGLE SERVICE ITEM STORAGE AREA.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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04/18/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Sliding glass door cooler is holding foods below 41 F-steak 38 F, American Cheese 40 F, soup 39 F. 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)
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10/28/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Sliding glass door cooler is not holding food below 41 F: baby dills, vegetable soup, provolone cheese slices, BBQ sauce at 47 F. Repair/replace cooler., WCHD will return within 10 days to ensure this critical violation is 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)
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10/20/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- bar(s) glass cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Accumulation of dirt underneath racks in (bar) glass chiller. Clean 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- behind the cookline
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Grease and rags on floor behind cook line. Clean regularly.
- 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
- Locations:
- kitchen prep sink
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Faucet on prep sink is dripping. Repair.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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04/21/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- A RISK CONTROL PLAN HAD BEEN COMPLETED AT PREVIOUS ROUTINE INSPECTION. NOTICE OF AN OFFICE CONSULTATION WILL BE SENT VIA CERTIFIED MAIL. , NO DATE MARK ON BEAN SOUP, CRUMBLED BEEF, MASHED POTATOES, SAUCES, SPINACH-ARTICHOKE DIP IN GLASS-DOOR REACH-IN COOLER. DATES MISSING FROM SLICED CORNED BEEF, HAM, AND TURKEY IN REACH-IN PREP COOLER (ACROSS FROM COOK LINE). MARK WITH EXPIRATION DATE (NOT MORE THAN 7 DAYS FROM DATE OF PREPARATION OR OPENING).
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- THIS IS A REPEAT CRITICAL VIOLATION. AN OFFICE CONSULTATION WILL BE CONDUCTED FOR THREE STRAIGHT CITATION OF 3-501.17. THIS REPEAT CRITICAL VIOLATION WILL BE DISCUSSED DURING THIS OFFICE CONSULTATION., TWO (2) PANS OF RAW CHICKEN STORED ABOVE COOKED AND RAW BEEF IN DOWNSTAIRS WALK-IN COOLER. RAW FOODS MUST BE STORED ON SHELVING TOP-TO-BOTTOM ACCORDING TO FINAL COOK TEMPERATURE: COOKED & READY-TO-EAT ON TOP SHELVES
- General violation description:
- 3-302.11 - WHOLE FISH
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- oven Drip Tray(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- GREASE, ACCUMULATION IN DRIP TRAYS OF BOTH OVENS. CLEAN 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- restroom(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND WASHING SIGNS MISSING FROM RESTROOM ON LOWER LEVEL AND MEN'S ROOM ON MAIN LEVEL.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- SINGLE SERVICE SAUCE CUPS USED AS SERVING UTENSILS (FOR CROUTONS, BLEU CHEESE). USE SERVING UTENSILS WITH HANDLES AND STORE PROPERLY (HANDLE ABOVE TOP OF THE FOOD) TO PREVENT CONTAMINATION.
- 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
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- Dumpster enclosure
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- TRASH INSIDE DUMPSTER ENCLOSURE. KEEP ENCLOSURE CLEAN.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
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11/15/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Cooler has been replaced and interior food temperatures are below 41 F (fish 39 F, cheese 39 F). 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)
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04/22/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Food contact surfaces have been cleaned and sanitized. 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
- Critical: Hot and cold holding
- Comment:
- RCP COMPLETED AND TURNED IN., SLIDING DOOR COOLER STILL NOT HOLDING TEMPERATURE-POTATOES 52 F, SOUPS 62 F., SLICED CHEESE 50 F. AMBIENT AIR TEMP OF COOLER 50 F. THIS COOLER HAS A HISTORY OF NOT HOLDING FOOD AT RIGHT TEMPERATURE. REPLACE COOLER.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- All PHF is datemarked. RCP completed and turned in. VIOLATION CORRECTED.
- 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
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04/14/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Johnny's Grill, 146 High, Belleville, MI 48111 »