- Critical: Packaged and Unpackaged Food -
- Comment:
- Food must be protected from cross-contamination by storing raw animal foods below and away from ready-to-eat food. Observed containers of cracked, raw eggs stored in the walk in cooler above containers of lettuce. Corrected at time of inspection lettuce was moved to a different location and no food items are stored below the eggs.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Physical facilities must be maintained clean. Observed a heavy accumulation of grease underneath the grill and on the connections below. Keep facilities 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- After mops are used they should be stored in a hanging position and allowed to air dry. Observed wet mops, drying in the mop bucket some time after use. Hang mops in an inverted position and allow to properly air dry.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Comment:
- Outer openings must be sealed to protect against the entry of pests. Observed the back door of the establishment was held open. Keep outer openings closed.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Plumbing must be maintained in good repair. Observed the atmospheric vacuum breaker (AVB) on the service sink is leaking. Repair and maintain plumbing.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/15/2015 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed ice scoop in pail stored on the floor by the handsink. Utensils must be properly stored. The ice scoop and pail were moved to the top of the ice machine. Violation corrected.
- 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)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease behind the panel doors of the fryers and soiled shelves on the dry storage shelf rack. Non-food contact equipment must be kept clean. 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed a hole in wall behind the mop sink. Facilities must be maintained. Repair the hole to provide a smooth and easily cleanable wall surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water leaking from the pressure vacuum breaker on top of the mop sink faucet. Plumbng must be maintained. Repair or replace the pressure vacuum breaker.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/29/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty floor under the shelves in the dry storage room and moldy wall behind the dishmachine. Physical facilities must be kept clean. Clean to sight and touch on a 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.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed 2 food handlers not wearing hats or hairnets. Hair must be covered when preparing food. Provide hats or hairnets to food handlers.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed hole in wall behind the mop sink. Physical facilities must be maintained. Repair the hole to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/09/2014 | Routine |
| No violation noted during this evaluation. | 10/31/2013 | Follow-up |
| No violation noted during this evaluation. | 10/22/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in kitchen near the 3 compartment sink. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled can opener blade and holder as well as mold on 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
- Critical: Mechanical Warewashing Equipme
- Items:
- Dish machine final rinse temperature
- Problems:
- Less than 165 degrees f
- Corrections:
- Repair to provide temperature stated above.
- Comment:
- Observed sanitizing rinse for the dishmachine at only 155 degrees F. Sanitizing rinse must be at least 165 degrees F. Repair or replace the dishmachine. Sanitize in the 3 compartment sink until dishmachine is repaired.
- 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)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed missing drain plug for the rinse compartment of the 3 compartment sink. Plumbing must be maintained. Replace the missing drain plug. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem thermometer. Accurate temperature readings are required. A new accurate thermometer was provided in my presence.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floors under the onion bags, pop box rack and under the cooking equipment. Clean the floors as needed.
- 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.
|
10/09/2013 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- OPERASTOR HAS DATE LABELS ON ALL POTENTIALLY HAZARDOUS FOODS PREPARED AND STORED IN WALK IN COOLER
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
09/20/2012 | Follow-up |
| No violation noted during this evaluation. | 09/19/2012 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- , , ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/13/2012 | Routine |
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS STORED PROPERLY
- 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
|
03/07/2012 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- DISCONTINUE STORAGE NOF RAW EGGS ON THE 2ND SHELF FROM THE TOP OVER VEGETABLES AND OTHER FOODS........STORE RAW ANIMAL FOODS ON BOTTOM SHELF TO PREVENT CROSS CONTAMINATION.,
- 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
|
02/09/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- BOTTOM OF UPRIGHT COOLER WAS CLEANED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Comment:
- ALL TEMOPERATURES AT 41F OR BELOW
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKING OBSERVED WHERE REQUIRED
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
09/15/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- UPRIGHT COOLER BOTTOM OBSERVED WITH ACCUMULATED FOOD DEBRIS ........CLEAN INTERIOR OF UPRIGHT COOLER......CORRECTED AT TIME OF VISIT BY REMOVING FOOD PRODUCTS AND CLEANING.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES , DICED TOMATOES AT 49F , AND FETA CHEESE AT 47F , AT TOP OF CHEF PREP COOLER .....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATEMARKING OBSERVED in ANY COOLER AT TIME OF VISIT ........PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS STORED IN COOLERS.......NO DATES OBSERVED ON 3 CONTAINERS OF SLICED GYRO, SLICED HAM, OPEN PAKAGE OF SLICED HAM , OPEN PACKAGE OF SLICED TURKEY, HOUSE MADE RANCH DRESSING , LARGE CONTAINER OF TUNA SALAD ,SPINACH DIP , AND COLESLAW STORED IN WALK IN A, UPRIGHT , AND REACH IN COOLERS..........DISCARD THESE POTENTIALLY HAZARDOUS FOODS EXCEPT RANCH DRESSING WHICH THE WAITSTAFF MADE THIS MORNING ., SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN BOTTOM SHELF OF ACCUMULATE DEBRIS ON SHELF WHERE CHEMICALS WERE OBSERVED TO BE STORED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Comment:
- ICE SCOOP HANDLE OBSERVED IN CONTACT WITH THE ICE .......STORE ICE SCOOP HANDLE OUT OF THE ICE.
- 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
|
08/18/2011 | Routine Inspection |
- Critical: Handwashing Sinks, Location
- Comment:
- HANDWASH SINK IS NOW FUNCTIONAL AND AVAILABLE FOR ALL EMPLOYEES.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS.
- 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.
|
03/29/2011 | Follow-up |
- Critical: Handwashing Sinks, Location
- Items:
- Handwashing sink(s)
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- THE HAND WASH SINK IS NOT CONVIENTLY LOCATED TO ALL EMPLOYEES OF ALL STATURE BECAUSE THE OPERATOR HAS PUT A SHELVING UNIT ON ONE SIDE AND A ICE MACHINE ON THE OTHER SIDE REDUCING THE ACCESS TO THE STAFF TO A NARROW OPENING........THE SHELVING UNIT HOLDING THE SPINACH PIE HAS BECOME A DETERENT TO HANDWASHING AT THE SINK......IT IS NOT CONVENIENT TO ALL EMPLOYEES TO USE. REMOVE OR REDUCTE THE SIZE OF THE SHELVING UNIT HOLDING BREAD AND ALTO SHAM TO ALLOW CONVENIENT AND PROPER USE OF THE HANDWASH SINK.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Handwashing Sinks, Location
- Items:
- Handwashing sink(s)
- Problems:
- Not conveniently located
- Corrections:
- Make convenient by relocating sink or equipment.
- Comment:
- THE HAND WASH SINK IS NOT CONVIENTLY LOCATED TO ALL EMPLOYEES OF ALL STATURE BECAUSE THE OPERATOR HAS PUT A SHELVING UNIT ON ONE SIDE AND A ICE MACHINE ON THE OTHER SIDE REDUCING THE ACCESS TO THE STAFF TO A NARROW OPENING........THE SHELVING UNIT HOLDING THE SPINACH PIE HAS BECOME A DETERENT TO HANDWASHING AT THE SINK......IT IS NOT CONVENIENT TO ALL EMPLOYEES TO USE. REMOVE OR REDUCTE THE SIZE OF THE SHELVING UNIT HOLDING BREAD AND ALTO SHAM TO ALLOW CONVENIENT AND PROPER USE OF THE HANDWASH SINK.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS STORED 24 HOURS OR MORE......NO DISCARD DATES OBSERVED ON OPEN PACKAGES OF SLICED TURKEY , HAM, AND COOKED HARD BOILED EGGS. DRESSINGS OBSERVED WITH 8DAY LIMIT ..IE 3-2 TO 3-10.........ADD 6 DAYS TO PREP DATE TO DETERMINE DISCARD DATES....OPERATOR CORRECTED ALL FOODS WITH THE 3-10 DISCARD DATE TO 3-9. ENSURE ALL EMPLOYEES ARE TRAINED TO ADD 6 DAYS TO DETERMINE THE DISCARD DATE.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS STORED 24 HOURS OR MORE......NO DISCARD DATES OBSERVED ON OPEN PACKAGES OF SLICED TURKEY , HAM, AND COOKED HARD BOILED EGGS. DRESSINGS OBSERVED WITH 8DAY LIMIT ..IE 3-2 TO 3-10.........ADD 6 DAYS TO PREP DATE TO DETERMINE DISCARD DATES....OPERATOR CORRECTED ALL FOODS WITH THE 3-10 DISCARD DATE TO 3-9. ENSURE ALL EMPLOYEES ARE TRAINED TO ADD 6 DAYS TO DETERMINE THE DISCARD DATE. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS ON THEIR DAY OFF OR REGULAR SCHEDULED WORK DAY........EMPLOYEE WAS NOT KNOWLEDGEABLE IN THE REQUIREMENT TO REPORT AN ILLNESS WITH DIARRHEA/VOMITING ON HER DAY OFF. PROVIDED HEALTH FORMS FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS ON THEIR DAY OFF OR REGULAR SCHEDULED WORK DAY........EMPLOYEE WAS NOT KNOWLEDGEABLE IN THE REQUIREMENT TO REPORT AN ILLNESS WITH DIARRHEA/VOMITING ON HER DAY OFF. PROVIDED HEALTH FORMS FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW HAMBURGER ON BOTTOM SHELF, SEPARATE FROM COOKED LUNCH MEATS........RAW HAMBURGER PATTIES STORED IN SAME DRAWER/ MIXED WITH LUNCH MEATS........CORRECTED AT TIME OF VISIT BY REMOVING RAW MEAT TO THE BOTTOM SHELF OF REACH IN COOLER.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REFILL PAPER TOWELING AT HANDWASH SINK
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
03/03/2011 | 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:
- OBSERVED TRAY OF RAW EGGS AT COOKLINE AT 82F. TRAY OF HASHBROWNS IN REACH-IN COOLER AT COOKLINE AT 52F. PERSON IN CHARGE STATED THESE ITEMS SET OUT DURING RUSH TIMES. POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT OR BELOW 41F OR TIME MARKING MAY BE USED. , CORRECTED. PERSON IN CHARGE PUT RAW EGGS IN BOWL OF ICE WATER AND HASH BROWNS IN COOLER - BOTH HELD AT OR BELOW 41F.
- 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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09/28/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- IN LET FOR DIPPER WELL HAS AN AIR GAP WITH THE DIPPER WELL. VIOLATION CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CAN OPENER IS CLEAN TO SIGHT AND TOUCH. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Frequency Before Use After Cle
- Comment:
- DISH MACHINE REACHING 160+F DURING RINSE CYCLE. VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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04/13/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Kerbys Koney Island, 37155 Six Mile, Livonia, MI 48152 »