- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- IN THE WALK IN COOLER, RICE IN A SMALL TUB, THAT HAD BEEN JUST PREPARED WITHIN THE LAST 30 MINUTES, WAS COVERED. TEMPERATURE WAS AT 63*F. DO NOT COVER UNTIL TEMPERATURE REACHES 41*F AND BELOW. , CORRECTED BY OPERATOR REMOVING THE COVER FROM THE CONTAINER. OPERATOR WAS RETRAINED.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- SMALL BAKING OVEN IS HEAVILY SOILED WITH FOOD DEBRIS. CLEAN IMMEDIATELY.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- ONE OF THE FILTER IS NOT FITTING PROPERLY IN THE VENT SYSTEM OVER THE GRILL DUE TO THE FILTER BEING DAMAGED ON THE END. REPAIR/REPLACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/19/2015 | Routine |
- Critical: Package Integrity
- Comment:
- Dented cans have been removed from service. Violation corrected.
- 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.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- The cookline coolers have been repaired The tuna is 40F, sliced tomatoes were 41F, cut lettuce was 42F and ham was 41F. 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)
|
11/17/2014 | Follow-up |
- Critical: Package Integrity
- Comment:
- Dented cans were still found on the rack today. Explained again to cook that you cannot use if dented on the seam. Monitor daily. Recheck in 10 days.,
- 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.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- The coolers are still holding potentially hazardous foods above 41F today. Tuna salad is 49F, diced tomatoes are 50F, ham is 49F, sauces 46-50F. All items in prep top table are above 41F. In the left unit the bottom is also above temp, in the right unit the lettuce in the drawers was 40F. Repair adjust immediately, both refrigerators. Use stab thermometer as discussed to monitor throughout the day. Revisit within 10 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Restricted Use Pesticides, Cri
- Comment:
- No unapproved insect killer found in establishment today.
- General violation description:
- 7-206.11 - RESTRICTED USE PESTICIDES specified under 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
- Good Repair and Proper Adjustm
- Comment:
- The ice machine door has been replaced. Violation corrected.
- 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.
|
10/29/2014 | Follow-up |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Many cans were found today to be dented at the seams. When cans are dented at the seams they must be removed from use, returned or discarded-the dents could have compromised the integrity of the package and its contents. Correct today, remove dented cans from service.
- 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.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- The left side cookline cooler has ham at 52F, tuna salad at 56F, cut tomatoes at 54F, ham in drawer is 52F. The right side cookline cooler has feta at 52F, cut lettuce in drawer is 51F. Both cookline coolers have potentially hazardous foods over 41F. Discard these items immediately or relocate to another unit if they were recently refilled. Correct immediately. recheck in 10 days.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Restricted Use Pesticides, Cri
- Items:
- Restricted use pesticides
- Problems:
- Does not meet requirement of specified in 40 cfr 152
- Corrections:
- Remove from facility/premises.
- Comment:
- Discontinue use of Raid flying insect killer. This is not approved for kitchen use. Remove from facility, rely on LPCO that is contracted for pest control.
- General violation description:
- 7-206.11 - RESTRICTED USE PESTICIDES specified under 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- Provide lidded waste receptacles for womens restroom, garbage cans today do not have lids. Recheck in 6 months.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The door of the ice machine is broken today. Repair by next inspection. The interior cover is separated from the stainless outer cover. , The dipper well is broken, repair by next inspection, recheck in 6 months.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Remove soiled cardboard from bottom shelf under marinades in storage room. Keep area clean and dry. Recheck next inspection.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
09/24/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- can opener(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE COOKLINE CAN OPENER IS UNCLEAN. ALL FOOD CONTACT UNITS SHALL BE IN CLEAN CONDITION. CLEAN IMMEDIATELY. , CORRECTED-CAN OPENER UNIT CLEANED IN DISH MACHINE TODAY.
- 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- Cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED RICE AND GYRO MEAT PLACED IN THE HOT HOLDER ON COOKLINE. ITEMS FOUND AT 116F. ALL TCS FOODS SHALL BE HOT HELD AT 135F OR HIGHER. PROPERLY REHEAT RICE AND GYRO MEAT TO 165F FOR 15 SECONDS WITHIN TWO HOURS IMMEDIATELY., CORRECTED-FOODS PROPERLY REHEATED DURING INSPECTION.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- dish machine(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- PERSON IN CHARGE CANNOT FIND TESTING DEVICE OR STRIPS FOR DISH MACHINE. ALL DISH MACHINES SHALL PROPERLY BE TESTED AND SANITIZE DISHES AT ALL TIMES. ACQUIRE TESTING STRIPS/DEVICE WITHIN TEN DAYS AND EMAIL RECEIPT TO JDEMERJIAN@WAYNECOUNTY.COM, CORRECTED-PROPER TEST STRIPS ACQUIRED.
- 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
- Locations:
- Cookline
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE KITCHEN COOKLINE FLOOR, WALK IN FREEZER FLOOR AND CADCOUNOX OVEN ARE UNCLEAN. ALL ITEMS SHALL BE IN CLEAN CONDITION. INCREASE CLEANING FREQUENCY FOR ALL ITEMS. CORRECT DAILY, ITEM TO BE CHECKED ON NEXT ROUTINE INSPECTION.
- 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.
- Cutting Surfaces
- Items:
- Cutting surface(s)
- Locations:
- Cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- 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.
|
03/05/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Comment:
- THE ICE MACHINE HAS BEEN THOROUGHLY CLEANED. A SCHEDULE IS POSTED FOR CLEANING. RISK CONTROL PLAN RECEIVED. VIOLATION CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- THE COOKLINE COOLERS HAVE BEEN PREPARED BELOW BUT THE PREP TOP OF ALL UNITS STILL HAVE PHFS AT 47-54F. A TIME MARKING PROCEDURE IS IN PLACE AND IS BEING UTILIZED FOR ALL PHF
- General violation description:
- 3-501.16 - S IN PREP TOPS OF UNITS. ALL PHFS ARE LISTED ON PROCEDURE SHEET, FOOD ITEMS ARE KEPT IN UNIT FOR 4 HOURS. VIOLATION CORRECTED.
- Nonfood-Contact Surfaces
- Comment:
- PAPER TOWEL DISPENSERS ARE CLEAN. CORRECTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/25/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- THE INTERIOR OF THE ICE MACHINE HAS MOLD/SOIL BUILD-UP. CLEAN IMMEDIATELY, RECHECK IN 10 DAYS. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. DO NOT STORE KNIVES BETWEEN COOLERS-THIS IS NOT A CLEAN AREA. CORRECT TODAY, REWASH KNIVES. RECHECK IN 10 DAYS TO VERIFY COMPLIANCE. FILL OUT RISK CONTROL PLAN.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ON THE COOKLINE HAM WAS 50F, TOMATOES 56F, TURKEY IN DRAWER 51F, LETTUCE IN DRAWER 56F. COOLERS MUST HOLD POTENTIALLY HAZARDOUS FOODS UNDER 41F AT ALL TIMES. CORRECT IMMEDIATELY. IF COOLERS CANNOT MAINTAIN 41F, TIME MARK TO DISCARD WITHIN 4 HOURS. RECHECK IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE EXTERIOR OF THE PAPER TOWEL DISPENSERS HAVE SEVERE FOOD DEBRIS BUILD-UP. CLEAN IMMEDIATELY. RECHECK IN 10 DAYS. NON-FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. IN WALK -IN COOLER THERE IS DUST ON THE CEILING. CLEAN REGULARLY, RECHECK IN 6 MONTHS.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/10/2013 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- THERE IS MOLD ON THE INTERIOR OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO AVOID ACCUMULATION OF MOLD/SOILS. CLEAN IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE. THIS IS A REPEAT VIOLATION.
- 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
- Items:
- Equipment cutting board
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- CUTTING BOARD ON PREP TABLE IS SEVERELY STAINED AND SCORED. DISCARD IMMEDIATELY. CUTTING BOARDS MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE.
- 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: Food-Contact Surfaces
- Items:
- Food-contact surface(s) storage equipment bowl(s)
- Problems:
- With sharp internal
- Corrections:
- Repair/replace.
- Comment:
- TODAY GRILL OIL WAS FOUND ON COOKLINE IN AN EMPTY CAN THAT TUNA WAS IN. DISCARD EMPTY CANS AFTER OPENING, THESE ARE NOT TO BE REUSED FOR FOOD STORAGE CONTAINERS. DISCONTINUE PRACTICE IMMEDIATELY., TUNA CAN WAS DISCARDED. OIL WAS PLACED IN A METAL FOOD STORAGE BIN.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- MANY DRINKING CUPS IN THE KITCHEN WITHOUT LIDS/STRAWS. KEEP BEVERAGE CUPS COVERED AT ALL TIMES.
- 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
|
02/26/2013 | Routine |
| No violation noted during this evaluation. | 08/23/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blade and holder as well as a soiled panel inside the ice machine. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed moldy caulk behind the dishmachine table and a broken heat lamp at the serving counter. Replace the dirty caulking and repair the heat lamp.
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- Observed burned out light bulbs above the garbage disposal. Provide adequate illumination. Repair or replace the light bulbs.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Mechanical Warewashing, San. W
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- Observed sanitizing rinse of dishmachine of only 137 degrees F and thermolabel did not turn black. This indicates a temperature less than 160 degrees F during the sanitizing rinse. Sanitizing rinse must be a minimum og 160 degrees F at the dish surface. Repair or replace the booster heater.
- General violation description:
- 4-501.112 - (A) Except as specified in # (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90°C (194°F), or less than: (Pf) (1) For a stationary rack, single temperature machine, 74°C (165°F)
|
08/13/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed bottom shelf of the dry storage shelf where Greek dressing bottles are stored is very dirty, as well as cooler condenser behind the front counter. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy fire suppression nozzles under the exhaust hood. Clean these items to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed very dusty ceiling vents and walls in the kitchen. Clean these items to sight and touch on a monthly basis.
- 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.
|
02/28/2012 | Routine Inspection |
- Food Temperature Measuring Dev
- Comment:
- Provide conspicuous thermometers in the two salad coolers.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide paper towels for the employee restroom handsink. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the ground outside the back door near dumpsters to remove cigarette butts.
- 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.
|
08/17/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/22/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no menu advisories for the hamburgers in the menus and no asterisks next to the hamburgers or eggs. I have provided the manager with a manual on consumer advisories with options for the consumer advisories. Provide appropriate consumer advisories.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the folllowing soiled items: floors in the dishroom, employee restroom, and mechanical room, wall behind the dishwashing machine and table, as well as the dry storage shelf next to the dishmachine table. The ceiling and condenser in the walk-in cooler is very dusty. Clean these items to sight and touch on a daily or weekly basis.
- 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.
|
02/11/2011 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTION MADE: OBSERVED WRITTEN PROCEDURE POSTED IN KITCHEN AT THE GRILL LINE. TRAYS CONTAINING P.H.F. ARE TIME MARKED WHEN REMOVED FROM TEMPERATURE CONTROL AND WHEN TIME EXPIRED FOODS ARE TO BE DISCARDED. TIME AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN FOR POTENTIALLY HAZARDOUS FOODS "P.H.F.". INDICATE THAT TIME 4 HOURS AFTER THE "P.H.F." ARE, REMOVED FROM TEMPERATURE CONTROL TO BE DISCARDED THEREAFTER
- General violation description:
- 3-501.19 - DISCARDED AFTER 6 HOURS IF PRODUCT TEMPERATURE DID NOT EXCEED 70*F.
|
09/23/2010 | Follow-up |
- Critical: Time as a Public Health Contro
- Comment:
- NO WRITTEN OPERATING PROCEDURE FOR USING TIME ALONE TO LIMIT ORGANISMS OF PUBLIC OF CONCERN, NOR ARE THE POTENTIALLY HAZARDOUS FOODS TIME MARKED WHEN THEY WHERE REMOVED FROM TEMPERATURE CONTROL. SPECIFYING THE P.H.F. THAT ARE TO BE DISCARDED AFTER 4 HOURS
- General violation description:
- 3-501.19 - AFTER 6 HOURS IF PRODUCT TEMPERATURE DID NOT EXCEED 70*F. SERVICE LINE REFRIGERATED FOOD BINS: FETA CHEESE @ 49*F, CHEESE SLICES @ 47*F, HAM SLICES @ 46*F. LOOSE HAMBURGER @ 112*F-154*F AS STORED IN STAINLESS STEEL CONTAINER ON HEATED GRILL TOP. ,
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09/13/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- beverage dispenser pop nozzles
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Mold residue found on pop nozzles. Correction Made: Observed nozzles thoroughly cleaned and sanitized with new procedure in place to wash, rinse, sanitize the nozzles and defusers by submersion into sanitizer solution for 1 minute. Swabbing with a rag dipped in sanitizer the cleaned interior fountain head openings. Re-attaching the cleaned and sanitized parts, allowing to air dry before use. Strength of sanitizer equal to 1 "cap" bleach to 1 "gallon" water or its equivalents.
- 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: Methods-Hot Water and Chemical
- Items:
- Other chemical sanitizing solution
- Locations:
- Wait Staff beverage station
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed wiping cloths stored in bleach water solution greater that 200 ppm
- General violation description:
- 4-703.11 - causing the chemical test strip to bleach from dark blue to white. Correction Made: Observed harsh chemical bleach water discarded and safe sanitizer solution prepared equal to 1 "cap" bleach to 1 "gallon" water causing the chemical test strip to turn blue equivalent to 100 p.p.m.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
- Locations:
- kitchen Food Employee
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED AT THE GRILL LINE NO TIME MARKING NOR WRITTEN PROCEDURE WHEN USING TIME AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN FOR FOOD TRAYS CONTAINING COOKED FOOD PRODUCTS: CHICKEN FINGERS @ 79*F, SAUSAGE PATTIES @ 95*F, STORED ON PLATES LOCATED ON SHELF BENEATH GRILL LINE COUNTER. THIN SLICED GYRO MEAT @ 86*F, STORED IN STAINLESS STEEL FOOD BINS STORED NEXT TO
- General violation description:
- 3-501.19 - BUT NOT IN, THE STREAM TABLE. SAUSAGE LINKS @ 122*F, BACON @ 120*F, STORED UNDER THE HEAT LAMPS NEXT TO THE GRILL LINE. LOOSE HAMBURGER @ 121*F STORED IN STAINLESS STEEL CONTAINER ON HEATED GRILL TOP. PROVIDE WRITTEN PROCEDURE WHEN USING TIME AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN FOR POTENTIALLY HAZARDOUS FOODS "P.H.F.". INDICATE THAT TIME 4 HOURS AFTER THE "P.H.F." ARE, REMOVED FROM TEMPERATURE CONTROL TO BE DISCARDED THEREAFTER
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- employee restroom door(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed kitchen & employee restroom door surfaces discolored due food/grease smudges
- General violation description:
- 6-501.12 - thoroughly clean & sanitize daily.
- Repairing
- Items:
- Physical facilities
- Locations:
- employee restroom Toilet seat
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED CRACKED TOILET SEAT
- General violation description:
- 6-501.11 - REPLACE WITH NEW FOR EASY CLEANING.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Locations:
- women's restroom Container/s
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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08/13/2010 | Routine Inspection |
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