- Critical: Equipment, Food-Contact Surfac
- Comment:
- BEVERAGE GUN HOLDER CLEANED / SANITIZED., FOOD BASKETS REMAIN SOILED AND GREASY. ICE MACHINE REMAINS SOILED.
- 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 -
- Comment:
- RAW FISH REMAINS ABOVE CONDIMENTS IN COOKLINE 2-DOOR REACH-I COOLER - REORGANIZE FOOD ITEMS SO THAT ALL RAW FISH, BEEF, PORK AND CHICKEN ARE BELOW ALL OTHER ITEMS.
- 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
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
- 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: Warewashing Equipment, Determi
- Comment:
- SANITIZING SOLUTION EXCEEDS 50-100PPM CHLORINE IN WIPING CLOTH CONTAINERS- USE CHEMICAL TEST STRIPS DAILY AS REQUIRED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- In-Use Utensils, Between-Use S
- Comment:
- UTENSILS STORED ON CLEAN, DRY SURFACE AND CLEANED/ SANITIZED EVERY FOUR HOURS.
- 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
- Nonfood-Contact Surfaces
- Comment:
- KITCHEN STORAGE SHELVES STILL LOOK DIRTY - PAINT TO PROVIDE A CLEAN, SMOOTH, EASILY CLEANABLE SURFACE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Comment:
- WALL SURFACE REPAIRED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS FULLY SUBMERGED IN SANITIZING SOLUTION FOR EFFECTIVE PREVENTION OF BACTERIAL GROWTH.
- 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
|
06/23/2015 | Follow-up |
- Critical: Conveying Sewage
- Items:
- Sewage
- Locations:
- Facility
- Problems:
- Not conveyed to point of disposal Through approved Pipe(s)
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- DUMPING MOP WATER IN OUTDOOR SEWER.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACES OF ICE MACHINE SOILED WITH MOLD/ MILDEW 2) BEVERAGE GUN HOLDER AT BAR 3) PLASTIC FOOD BASKETS AT COOKLINE AND POPCORN MACHINE GREASY/ SOILED , ,
- 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:
- 2-door cooler(s) cookline
- 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:
- OBSERVED RAW FISH STORED ABOVE COLESLAW AND OTHER FOODS IN 2-DOOR REACH-IN COOLER AT COOKLINE. ,
- 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:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- BOWLS OF CUT LETTUCE AND SLICED WATERMELON STORED ON COUNTER AT 54F NEAR COOKLINE.,
- 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: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- SANITIZING SOLUTION CONCENTRATION EXCEEDS 50-100PPM CHLORINE INSIDE WIPING CLOTH CONTAINER - BLEACHED OUT TEST STRIP.,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- bar
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- 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 Premises, Unnecess
- Items:
- Unnecessary item(s)
- Locations:
- Ice machine(s) bar
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) KITCHEN STORAGE SHELF DIRTY - PAINT TO RESTORE A SMOOTH, EASILY CLEANABLE SURFACE 2) STORAGE SHELVES AT BAR STORING GLASSWARE - LINER STICKING TO SHELF 3) HEAVY, EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON COOKING EQUIPMENT 4) SHELF BENEATH COOKING EQUIPMENT 5) ACCUMULATION OF DEBRIS INSIDE TOASTER OVEN,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES IN POOR REPAIR: 1) HOLE IN WALL BEHIND PREP TABLE IN KITCHEN AREA 2) FLOORING WORN/ MISSING PIECES OF TILE IN KITCHEN AND BAR,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Service Sink
- Items:
- Mop/utility sink(s)
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO MOP SINK PROVIDED - SUBMIT A VARIANCE APPLICATION FOR LACK OF MOP SINK.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Bar shelves wait station work area
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- NO SANITIZING SOLUTION FOR WIPING CLOTH STORAGE PROVIDED FOR WAIT STATION.,
- 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
|
06/11/2015 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED BUILD-UP OF FOOD DEBRIS AND GREASE ON COOK TOP AND FRYERS. KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED BROKEN ICE BIN BEHIND BAR, WITH DOOR HANGING SLIGHTLY FROM HINGES. REMOVE NON-FUNCTIONING EQUIPMENT FROM RESTAURANT.
- 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
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED FLOOR TILES MISSING FROM MANY AREAS BEHIND BAR AND IN KITCHEN. REPAIR/REPLACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED 4-5 PANS OF FISH FILLETS ON COUNTERS IN KITCHEN. STAFF STATED THAT THEY HAD BEEN THAWING UNDER REFRIGERATION BUT WERE TAKEN OUT AND PLACED ON COUNTERS TO QUICKEN THAWING TIME. TEMPERATURE OF FISH WAS MEASURED AT 52F. THAW POTENTIALLY HAZARDOUS FOODS AS STATED ABOVE. CORRECTED AT INSPECTION BY STAFF RETURNING THE FISH TO REFRIGERATION.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
12/10/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY PROVIDING OPTION 2 OF THE MENU ADVISORY.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY OPERATOR PROVIDING QUAT TEST STRIPS FOR THE BAR.
- 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)
|
07/29/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CONSUMER ADVISORY IS NOT PROVIDED ON THE MENU. ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(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:
- IN THE 2 DOOR REACH IN COOLER, RAW FISH STORED OVER COLESLAW AND RAW TURKEY AND PORK THAWING STORED OVER VARIES CONTAINERS OF CONDIMENTS. , CORRECTED BY OPERATOR STORING FOODS IN THEIR PROPER ARRANGEMENT. EDUCATIONAL MATERIALS GIVEN.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED WORN AND MISSING TILES THROUGHOUT BAR AND KITCHEN AREA.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/02/2014 | Routine |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Grill line counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
|
12/16/2013 | Routine |
- Designated Areas
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- kitchen food prep area
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing staff keys etc. directly on the prep table or near slicer. These personal items are to either be properly stored on-person, or in one general storage location that is below & away from any/all food related equipment or surfaces.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Grill line dipper well
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- Turn dipper well on and maintain slow steady flow of water to allow for the proper storage of in-use dispensing utensils.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Knife rack
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of the kitchen knife rack. Simply wash and sanitize the exterior surfaces of this knife storage rack as often as necessary to maintain in a clean condition.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/05/2013 | Routine |
- Equipment, Food-Contact Surfac
- Comment:
- CORRECTION MADE: Observed thoroughly CLEANED the previously cited excessive food soil and grease accumulation beneath the grill line equipment and on the floor below the grill line.
- 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
|
01/17/2013 | Follow-up |
- Equipment, Food-Contact Surfac
- Comment:
- NON-COMPLIANCE: Observed excessive food soil and grease accumulation beneath the grill line equipment and on the floor below the grill line. Thoroughly clean with increase frequency to preclude future gross dust, grease and food soil accumulation.,
- 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
|
12/18/2012 | Follow-up |
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area Back Door
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed wet mop head stored in the mop bucket
- General violation description:
- 6-501.16 - drape or hang the wet mop head to increase air flow and shorten drying time. Correction Made: Observed mop head draped over the squeeze chamber to air dry.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) outsides of equipment grill
- Locations:
- Grill line beneath all the equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed excessive food soil and grease accumulation beneath the grill line equipment and on the floor below the grill line. Thoroughly clean with increase frequency to preclude future gross dust, grease and food soil accumulation., ,
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- Ice bin(s) ice machine(s)
- Problems:
- In poor repair Inclusions
- Corrections:
- Repair/replace.
- Comment:
- Observed the door cover to the old ice machine
- General violation description:
- 4-501.11 - being used as an ice bin, is covered with duct tape. Repair and / or replace the ice bin door panel with durable, non-absorbent and smooth material for easy cleaning.
|
12/03/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Grill line exterior surfaces
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE SOIL AND GREASE ACCUMULATION IN BETWEEN AND UNDER THE GRILL LINE EQUIPMENT
- General violation description:
- 4-602.13 - THOROUGHLY CLEAN WITH INCREASE FREQUENCY TO PRECLUDE FUTURE SUCH ACCUMULATION.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling Ceiling
- Locations:
- Grill line ceiling and wall vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed excessive dust laden grease on the ceiling and wall panels above and adjacent to the grill line hood. Keep clean with increase frequency to prevent future gross grease/dust accumulate on these surfaces.
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area Back Door
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed the wet mop stored in the mop bucket
- General violation description:
- 6-501.16 - drape or hang the wet mop to increase air flow for effective air drying to minimize bacterial growth. Correction Made: Observed the mop head draped over the squeeze chamber to air dry.
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Locations:
- Ice bin(s) door(s)
- Problems:
- Not durable Constructed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OBSERVED BLACK TAPE ON DOOR PANEL COVER TO THE ICE BIN. PROVIDE AN ICE BIN COVER THAT IS DURABLE, NON-ABSORBENT AND SMOOTH FOR EASY CLEANING.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- Ice bin(s) ice machine(s)
- Problems:
- In poor repair Inclusions
- Corrections:
- Repair/replace.
- Comment:
- Observed the door cover to the old ice machine
- General violation description:
- 4-501.11 - being used as an ice bin, is covered with duct tape. Repair and / or replace the ice bin door panel with durable, non-absorbent and smooth material for easy cleaning.
|
06/13/2012 | Routine Inspection |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area Back Door
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop head stored in the squeeze chamber
- General violation description:
- 6-501.16 - drape or hang to increase air flow for effective drying.
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Locations:
- Ice bin(s) counter(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- Observed cooling coil covered with ice in a bin also in use to scoop ice for beverages. Segregate non-potable ice used as a cooling medium from potable ice used for beverages.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Observed stab type food thermometer not available for use needed to assure safe food cooking, holding and cooling temperatures.
- 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)
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11/30/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- Correction Made: Observed through oral interview and in practice
- General violation description:
- 3-301.11 - hygienic hand washing is performed after handling raw meat before putting on gloves to handle ready to eat foods.
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
- 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: Restriction
- Comment:
- CORRECTION MADE: OBSERVED CITED CHEMICALS NO LONGER KEPT INSIDE LICENSED FOOD ESTABLISHMENT.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTION MADE: OBSERVED IN THE REAR KITCHEN UP-RIGHT COOLER, PACKAGED HAMBURGER THAWING ON A LOWER SHELF
- General violation description:
- 3-302.11 - DOWN AND AWAY FROM ALL READY TO EAT FOOD STORAGE.
- Critical: When to Wash
- Comment:
- Correction Made: Observed through oral interview and in practice
- General violation description:
- 2-301.14 - after handling raw meat before handling ready to eat foods, hygienic hand washing is performed for 20 second. Wet hands are lathered with cleanser for 10 to 15 seconds, rinsed under warm water and dried with single use paper toweling before putting on gloves to handle ready to eat foods.
- Duties of Person in Charge
- Comment:
- CORRECTION MADE: OBSERVED THE FOOD EMPLOYEE'S ADEQUATE TRAINED: - PLASTIC HAND GLOVES ARE WORN TO HANDLE READY TO EAT FOODS. - WIPING HANDS ON APRON AND ON CLOTH TOWEL HYGIENIC HAND WASHING IS PERFORMED AFTER HANDLING RAW HAMBURGER BEFORE HANDLING READY TO EAT SANDWICH TOPPINGS
- General violation description:
- 2-103.11 - LETTUCE, TOMATOES AND BUN. - FULLY COOKED PACKAGED HAM AND FULLY COOKED PACKAGED BEEF ARE STORED ON ABOVE SHELF, RAW MEATS ARE STORAGED DOWN AND AWAY FROM ALL FOOD STORAGE. - CHEMICAL TEST STRIPS ARE IN USE AS DESIGNED. THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
|
07/01/2011 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED BARE HAND CONTACT OF READY TO EAT LETTUCE, TOMATOES AND BUN AFTER HANDLING RAW HAMBURGER. FIRST PERFORM HYGIENIC HAND WASHING, THEN PUT ON PLASTIC HAND GLOVES PRIOR TO HANDLING READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED BARE HAND CONTACT OF READY TO EAT LETTUCE, TOMATOES AND BUN AFTER HANDLING RAW HAMBURGER. FIRST PERFORM HYGIENIC HAND WASHING, THEN PUT ON PLASTIC HAND GLOVES PRIOR TO HANDLING READY TO EAT FOODS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED.,
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Locations:
- back kitchen area floor
- Problems:
- Present in facility Storage area
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED SEVERAL SPAY CANS OF INSECTICIDE
- General violation description:
- 7-202.11 - REMOVED FROM LICENSED FACILITY.
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Locations:
- back kitchen area floor
- Problems:
- Present in facility Storage area
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED SEVERAL SPAY CANS OF INSECTICIDE
- General violation description:
- 7-202.11 - REMOVED FROM LICENSED FACILITY. ,
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- reach in cooler(s) rear
- 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:
- OBSERVED IN THE REAR KITCHEN UP-RIGHT COOLER, PACKAGED HAMBURGER THAWING ON A TRAY ALSO CONTAINING PACKAGED BEEF AND PACKAGED HAM, BOTH FULLY COOKED. STORE RAW MEATS DOWN AND AWAY FROM READY TO EAT FOODS.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- reach in cooler(s) rear
- 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:
- OBSERVED IN THE REAR KITCHEN UP-RIGHT COOLER, PACKAGED HAMBURGER THAWING ON A TRAY ALSO CONTAINING PACKAGED BEEF AND PACKAGED HAM, BOTH FULLY COOKED. STORE RAW MEATS DOWN AND AWAY FROM READY TO EAT FOODS.,
- 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: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed food employee not performing hygienic hand washing after placing raw hamburger patty on the grill before handling ready to eat toppings
- General violation description:
- 2-301.14 - lettuce, tomato slices and bun.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed food employee not performing hygienic hand washing after placing raw hamburger patty on the grill before handling ready to eat toppings
- General violation description:
- 2-301.14 - lettuce, tomato slices and bun. ,
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Cookline food prep area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESSIVE SOIL AND GREASE ACCUMULATION IN BETWEEN AND UNDER THE GRILL LINE EQUIPMENT
- General violation description:
- 4-602.13 - THOROUGHLY CLEAN WITH INCREASE FREQUENCY TO PRECLUDE FUTURE SUCH ACCUMULATION.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- above the grill air diffuser
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed thick spent grease accumulation on the: - interior walls, ceiling and associated fixtures next to and above the deep fryer/grill. - exterior lid of the outdoor grease dumpster. Thoroughly clean cited surfaces with increase frequency to preclude future dust and grease accumulation.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- back kitchen area Back Door
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- OBSERVED WET MOP HEAD STORED IN THE MOP BUCKET SQUEEZE CHAMBER. HANG-UP OR DRAPE THE WET MOP HEAD OVER THE SQUEEZE CHAMBER TO INCREASE AIR DRY AND QUICKEN DRYING TIME.
- 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.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED INADEQUATE TRAINING INDICATED BY THE FOOD EMPLOYEE'S: - HANDLING OF READY TO EAT FOODS WITH BARE HANDS ABSENT USE OF PLASTIC HAND GLOVES. - WIPING HANDS ON APRON AND ON CLOTH TOWEL AFTER HANDLING RAW HAMBURGER
- General violation description:
- 2-103.11 - RATHER THAN PERFORMING HYGIENIC HAND WASHING. - HANDLING READY TO EAT LETTUCE, TOMATOES AND BUN WITH BARE HANDS. - UN-SEGREGATED STORAGE OF PACKAGED RAW HAMBURGER WITH FULLY COOKED PACKAGED HAM AND FULLY COOKED PACKAGED BEEF. - ABSENCE OF A STAB TYPE FOOD THERMOMETER AND INSTRUCTION OF ITS INTENDED USE. - ABSENCE OF CHEMICAL TEST STRIPS AND INSTRUCTION OF ITS INTENDED USE.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED INADEQUATE TRAINING INDICATED BY THE FOOD EMPLOYEE'S: - HANDLING OF READY TO EAT FOODS WITH BARE HANDS ABSENT USE OF PLASTIC HAND GLOVES. - WIPING HANDS ON APRON AND ON CLOTH TOWEL AFTER HANDLING RAW HAMBURGER
- General violation description:
- 2-103.11 - RATHER THAN PERFORMING HYGIENIC HAND WASHING. - HANDLING READY TO EAT LETTUCE, TOMATOES AND BUN WITH BARE HANDS. - UN-SEGREGATED STORAGE OF PACKAGED RAW HAMBURGER WITH FULLY COOKED PACKAGED HAM AND FULLY COOKED PACKAGED BEEF. - ABSENCE OF A STAB TYPE FOOD THERMOMETER AND INSTRUCTION OF ITS INTENDED USE. - ABSENCE OF CHEMICAL TEST STRIPS AND INSTRUCTION OF ITS INTENDED USE. ,
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Locations:
- Cookline food prep area
- Problems:
- Not durable Constructed To retain characteristic qualities under normal use conditions
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OBSERVED BLACK TAPE ON HANDLE OF SPATULA AT THE GRILL LINE. PROVIDE A SPATULA AND HANDLE THAT IS DURABLE, NON-ABSORBENT AND SMOOTH FOR EASY CLEANING.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe, Food thermometer(s) probe
- Locations:
- Employee(s) food prep area, Employee(s) food prep area
- Problems:
- not available At hand sink, not available
- Corrections:
- Make available at all times., Make available at all times.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- Cookline food prep area
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED MISSING PLASTIC END CAPS ON THE PROTECTIVE LIGHT TUBES LOCATED ABOVE THE COOK LINE.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Employee(s) food prep area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
05/31/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- reach in cooler(s) rear
- 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:
- Reorganize the rear reach in cooler so that raw chicken is properly stored BELOW AND AWAY from all ready to eat type foods. The easiest way to accomplish that is to store raw food products on the lower most shelf., The person in charge relocated the raw chicken to the lowest shelf at the time of this inspection. Good Compliance. Simply keep up this important food safety practice well into the future.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Dish washing Area 3-compartment sink
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the waste water strainer at the base of the three compartment sink. Clean frequently as food residuals tend to restrict waste water flow to drain.
- 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 Ceiling
- Locations:
- above the grill air diffuser
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and clean much more frequently the overhead air diffuser located immediately above the grill. Do not let large amounts of grease& dust accumulate on this surface.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- hand wash sink(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair / replace paper hand towel dispenser located behind bar. Continue to provide loose hand towel until repairs are complete.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
11/22/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- PLASTIC BIN IN USE
- 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
|
06/11/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- 6/3/10 WHILE WAITING FOR BOB TO COME OUT FROM THE BACK, OBSERVED WAITRESS SCOOP WITH GLASSES FROM THE BIN THAT SHARES SPACE WITH COOLANT HOSES BOB SAID THAT THE CONTAINER WAS ON BACK ORDER AND INSISTED THAT I DIDN'T NEED TO COME BACK BECAUSE IT WAS A TRUST ISSUE I SAID THAT THAT WOULD BE DISHONEST AND HE CONTINUED THAT LINE OF JOKING AND ALSO SAID WHY DOES IT HAVE TO BE SEPARATED? ... I GAVE HIM UNTIL THE 23RD OF JUNE TO INSTALL THE CONTAINER FOR SEGREGATION,
- 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: Food Contact with Equipment an
- Comment:
- I M HAS BEEN CLEANED RCP FILLED OUT TODAY, APPROVED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hot and cold holding
- Comment:
- CHEESE TESTED 41 F RCP FILLED OUT TODAY, APPROVED
- 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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06/03/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Jon's Goodtime Bar & Grill, 27553 Cherry Hill, Inkster, MI 48141 »