- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw sausage stored over potatoes/other food in the prep cooler bottom: Corrected by storing the raw meat below. Edges of pie crusts in the walk in freezer are not covered. Cover the crusts.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Cooking equipment pans
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Outsides of bread pans are encrusted with old residues. The pans are stacked with food contact inside of pans contacting the encrusted debris. Keep clean.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- Utensil Storage handsink faucet
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Clean bowls were stored behind the hand sink faucet. Corrected by storing in clean location.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in freezer
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- The walk in freezer condenser is dripping onto food packaging. Move the food away from the dripping condensate or shield the food as discussed until repaired.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk-in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The walk in freezer condenser has a large ice ball and is dripping condensate onto packages of food. Repair to eliminate the ice drippage and accumulation. See 3-305.11
- 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.
|
12/02/2014 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEE PERSONAL FOOD ITEMS STORED ON THE TOP SHELF OF THE WALK-IN COOLER ABOVE CUSTOMER FOOD. STORE PERSONAL FOOD ITEMS BELOW AND AWAY FROM FOOD FOR CUSTOMER CONSUMPTION.
- 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
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN THE PINK MOLD-LIKE GROWTH FROM THE ICE SHIELD AT THE ICE MACHINE.
- 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELDS OR SHATTER RESISTANT LIGHT BULBS IN THE WALK-IN COOLER, WALK-IN FREEZER, OVEN ROOM.
- 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
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY DOES NOT HAVE MOP/UTILITY SINK. MOP WATER IS DUMPED INTO THE TOILET. AS OF OCTOBER 1, 2012, TOILETS MAY NOT BE USED AS A SERVICE SINK FOR THE DISPOSAL OF MOP WATER AND SIMILAR LIQUID WASTE. INSTALL A MOP/UTILITY SINK FOR THE DISPOSAL OF MOP WATER OR APPLY FOR A VARIANCE FROM THIS REQUIREMENT. IF THE VARIANCE FORM IS COMPLETED, SPECIFY WHERE MOP WATER WILL BE DISPOSED AND HOW MOPS AND OTHER CLEANING EQUIPMENT WILL BE CLEANED AND STORED.
- 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.
|
06/20/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL COOLERS HAVE BEEN REPAIRED. WALK-IN COOLER, REACH-IN COOLER, PIE CASE ALL BELOW 41F FOOD TEMP. PIE CASE BELOW 41F AIR TEMP - PIES (PHF) CUREENTLY COOLING 45F-52F SINCE 12PM. PHF CREAM REPLACED BY NON-DAIRY CREAMER.
- 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)
|
01/09/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) WALK IN COOLER: ALL FOOD ABOVE 41F. OBSERVED HAM, EGGS, CHEESE (SWISS, FETA, MIXED), CUT TOMATOES, EGG AND TUNA SALAD AT 44-47F. REPAIR BY END OF DAY TODAY. 2) KITCHEN LOWER REACH IN COOLER: HAM, CUT TOMATOES, BARBECUE BEEF, FETA CHEESE AT 50-57F. 3) PIE CASE
- General violation description:
- 3-501.16 - PUDDING WITH MERINGUE PIES AT 49F-59F. 4) COFFEE CREAM SITTING ON ICE AT 72F. HOLD AT OR BELOW 41F. THE FOOD IN THE REACH IN COOLER WAS OUT FOR APPROX 1 HOUR. THE COOK AGREED TO USE ONLY UNTIL 2 PM CLOSING TIME AND DISCARD, AND THEN TO USE TIME CONTROL WITH MARKINGS OF DATE AND EXPIRATION TIME OF 4 OR LESS HOURS UNTIL REPAIRED. THE PIES ARE COOKED THROUGHOUT EACH DAY. THE OWNER AGREED TO STAGGER COOK TIME FOR THE PIES AND USE OR DISCARD BY END OF DAY, AND TO TIME MARK UNTIL THE PIE CASE IS REPAIRED. CORRECT THIS VIOLATION IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN. COMPLETE A LOG OF FOOD TEMPERATURES IN NOTED COOLERS AND COFFEE CREAM DAILY AND FAX TO WCHD BEGINNING TOMORROW. LOG TEMPS 2 TIMES DAILY (AM AND PM). FAX TOMORROW AND FRIDAY 12/20/13. THEN LOG 2 TIMES DAILY AND FAX WEEKLY TO WCHD ATTN: M BAKER 734-727-7165. FAILURE TO CORRECT WILL RESULT IN AN OFFICE CONSULTATION WITH $200 FEE.,
|
12/18/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: ALL FOOD HAS BEEN REMOVED FROM THE REACH IN COOLER. WILL NOT BE USED UNTIL REPAIRED PER PIC.
- 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)
|
07/09/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE CHLORINE SANITIZER CONCENTRATION IN THE 3 COMPARTMENT SINK WAS BELOW 50 PPM (CLOSE TO 10 PPM). PROVIDE 50-100 PPM. CORRECTED BY ADDING SANITIZER TO PROVIDE BETWEEN 50 AND 100 PPM.
- 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 -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s) 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:
- RAW EGGS WERE STORED OVER COOKED FOOD IN THE WALK IN COOLER AND A CONTAINER OF RAW SAUSAGE WAS IN THE CONTAINER OF LUNCH MEAT IN THE REACH IN COOLER. STORE RAW ANIMAL FOOD BELOW OR AWAY FROM OTHER FOOD. CORRECTED BY SEPARATING TO BE STORED SAFELY.
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ALL FOOD IN THE LOWER REACH IN COOLER WAS ABOVE 41F. OBSERVED CHICKEN SALAD, COTTAGE CHEESE, SWISS CHEESE, EGG SALAD, TUNA SALAD, DICED HAM, CENTER CUT MEAT, RAW SAUSAGE, VARIOUS LUNCH MEATS. HOLD AT OR BELOW 41F. THE PERSON IN CHARGE STATED THAT THE FOOD MAY HAVE BEEN WARM DUE TO FREQUENT OPENING OF THE COOLER DURING THE RUSH. THE COOLER MUST BE ABLE TO COMPENSATE FOR NORMAL USE EVEN DURING BUSY USAGE. DISPOSE OF POTENTIALLY HAZARDOUS FOOD (PHF) IN THE COOLER WITHIN 4 HOURS OF GOING OVER 41F. CORRECT VIOLATION IMMEDIATELY. DO NOT USE COOLER FOR PHF UNTIL 41F CAN BE MAINTAINED. , THIS IS A REPEAT COLD HOLDING VIOLATION. COMPLETE RISK CONTROL PLAN FOR FOLLOW UP OR FAX TO NUMBER ON FROM.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE DUSTY AREA OF THE KITCHEN CEILING.
- 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 Worn spots
- Corrections:
- Repair/replace.
- Comment:
- REPAIR DAMAGED AREAS OF FLOORING.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO SERVICE/ MOP SINK. PROVIDE BY NEXT ROUTINE INSPECTION. FACILITY MAY REQUEST A VARIANCE FOR THIS ITEM- -FORM PROVIDED PREVIOUSLY AND TODAY BY WCHD.
- 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.
|
06/20/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COFFEE CREAMERS 50F IN FRONT WAITRESS STATION., CORRECTED BY PLACING ITEM UNDER REFRIGERATION. IF ICE WILL BE USED TO KEEP ITEM COLD FILL TO LEVEL OF PRODUCT.
- 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)
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- SEE FLOOR NEAR WALK IN COOLER UNIT AND IN OVER ROOM.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Service Sink
- Items:
- Mop/utility sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY MAY REQUEST A VARIANCE FOR THIS ITEM. CONTACT PAUL BARRY AT 313 218 3203 FOR ASSISTANCE.
- 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.
|
11/29/2012 | Routine |
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- PROTECT EXPOSED PASTRIES ON FRONT 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK IN FREEZER HAS ICE BUILD UP AROUND DOOR.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- SOME AREAS OF FLOOR IN KITCHEN ARE WORN. PROVIDE SMOOTH EASILY CLEANABLE SURFACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/22/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES WERE 49F ON PREPARATION TABLE IN KITCHEN. , THIS WAS CORRECTED BY PLACING INTO COOLER UNIT AND THROUGH EDUCATION.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Comment:
- WALK IN FREEZER DOOR HAS DIFFICULTY CLOSING DUE TO ICE BUILD UP.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
11/17/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- IT WAS OBSERVED THAT ONE UNCOVERED BEVERAGE CONTAINER WAS LOCATED ON HATER HEATER. NUMERIOUS COVERED BEVERAGES WERE OBSERVED IN KITCHEN. THIS WAS CORRECTED BY PROVIDING A COVERED CONTAINER.
- 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
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- PLEASE REMOVE BLACK CHAR FROM EXTERIOR OF BREAD PANS.
- 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
|
05/06/2011 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE KITCHEN RANGE OVEN. REMOVE OCE FROM FLOOR OF FREEZER.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR BY COOKLINE. CLEAN THE TOP OF THE WATERHEATER. REMOVE BOXES FROM THE CORNER BY THE HOOD. CLEAN NEXT TO AND UNDER THE ICE MACHINE.
- 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.
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Locations:
- In the ice machine(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- REFRAIN FROM PLACING THE CONTAINER HOLDING MILK , JUICE, ETC. IN THE ICE MACHINE BIN.
- 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)
|
11/12/2010 | Routine Inspection |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Clean the walk-in cooler floor. Remove ice from Walk-in Freezer door frame. Clean sink by oven.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- clean the room where the pie oven is located.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Replace the broken closer on the walk-in cooler door.
- 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.
|
05/12/2010 | Routine Inspection |
- Critical: Characteristics
- Comment:
- REMOVED, NEW ONES ON SITE.
- 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: Package Integrity
- Comment:
- NONE SEEN ON SHELVES TODAY.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Single-Ser./Use Art., Use Limi
- Comment:
- CORRECTED. BOXES LINED WITH FOOD GRADE PLASTIC BAGS.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
|
12/04/2009 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- PORCELAIN ROASER PANS ARE NOT APPROVED FOR USE IN A LICENSED KITCHEN --- REMOVE THE BLUE PORCELAIN ROASTER PAN.,
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- 1 DENTED CAN OF MUSHROOMS AND 1 DENTED CAN OF TURKEY GRAVY ARE ON THE STORAGE RACK. REMOVE THE CANS AND EITHER RETURN THEM TO SUPPLIER FOR CREDIT OR DISCARD THE CANS. THE CONTENT OF A CAN WITH DENTS, SEAM DENTS , RIM DENTS OR SWOLLEN ENDS ARE NOT AN APPROVED FOOD SOURCE.,
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE STORAGE SHELVES CHANGE THE CARDBOARD.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- REMOVE DEBRI FROM BY THE ICE MACHINE. CLEAN UNDER AND BY THE ICE MACHINE.
- 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.
- Single-Ser./Use Art., Use Limi
- Items:
- Single-service/single-use items
- Problems:
- Reused
- Corrections:
- Do not reuse.
- Comment:
- DO NOT RE-USE CARDBOARD FOOD BOXES AS FOOD CONTACT SURFACES TO TRANSPORT OR STORE FOOD ITEMS. A BOX MAY BE USED TO HOLD FOOD ITEMS THAT ARE STORED IN PLASTIC BAGS OR OTHER CONTAINERS.,
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
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11/20/2009 | Routine Inspection |
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