- Critical: Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING THE DRAIN FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING ITEMS NOTED A THE ROUTINE INSPECTION.
- 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: Hand Drying Provision
- Comment:
- CORRECTED BY PROVIDING PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED BY PROVIDING SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Sinks
- Comment:
- CORRECTED: THE FORMER DUMP SINK WAS CONVERTED TO A HAND WASH SINK.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY PROVIDING 100 PPM CHLORINE SANITIZER CONCENTRATION.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED: THE WAIT STATION PREP COOLER TOP HAD MIXED CHEESE AT 58F, CUT TOMATOES 52F, HOUSE MADE RANCH AND BLUE CHEESE DRESSING 49F. RIGHT SIDE COOK LINE PREP COOLER: PROVOLONE 52F AND SWISS CHEESE 48F. THE CHEESE WAS HELD ON EDGE IN SHALLOW PANS IN THE COOLER TOP. RECOMMENDED TO USE DEEPER PANS WITH THE CHEESE HELD LAYING FLAT IN THE PAN. ALL NOTED FOOD AT/ABOVE 50F WAS DISCARDED, AND REMAINDER TAKEN TO A 41F COOLER. HOLD AT OR BELOW 41F TO MINIMIZE RISK FROM HARMFUL BACTERIA. NOTE: FOOD IN THE PIZZA COOLER AND LEFT SIDE COOK LINE COOLER WAS COMPLIANT AT 41. DISCONTINUE USE OF WAIT STATION COOLER UNTIL 41F FOOD TEMP OR LOWER CAN BE MAINTAINED.
- 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)
|
05/14/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED DRAIN FLIES THROUGHOUT KITCHEN AND BAR (3) AREAS. ELIMINATE THE FLIES WITHIN 10 DAYS.
- 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)
- Locations:
- Cookline
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- COOKING LIDS AND THE SHELF THAT THEY ARE STORED ON HEAVILY SOILED. KEEP CLEAN. INSIDE OF ALTO-SHAAM, INSIDE OF PREP COOLERS INCLUDING DOORS, GASKETS, SHELVES, COOLER BOTTOMS AT COOK LINE HAVE OLD DEBRIS. CLEAN TO PREVENT FOOD CONTAMINATION.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWELS AT THE MARTINI BAR HAND SINK. REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND SOAP AT THE MARTINI BAR, CONVENIENT TO THE HAND WASH SINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Handwashing Sinks
- Items:
- Handwashing lavatories
- Locations:
- bar(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THER IS NO HAND SINK AT THE UPSTAIRS COMEDY CLUB BAR. PROVIDE CHEMICALLY TREATED TOWLETTES (HAND WIPES) AT THE BAR, AT ALL TIMES.
- General violation description:
- 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
- Critical: Manual and Mechanical Warewash
- Comment:
- UPSTAIRS COMEDY CLUB BAR GLASS WASHER MACHINE TESTED AT 0 PPM CHLORINE SANITIZER. CORRECTED BY CHANGING OUT EMPTY SANITIZER AND PROVIDING 50 PPM. REPEAT VIOLATION: COMPLETE AND FAX RISK CONTROL PLAN TO NUMBER ON FROM WITHIN 2 DAYS.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) WAIT STATION PREP COOLER: BOILED EGGS, RANCH DRESSING, CUT TOMATOES AT 48-49F IN TOP OF COOLER. TARTAR SAUCE, SALSA 53F IN BOTTOM. 2) COOK LINE LEFT SIDE PREP COOLER: CUT LETTUCE AND TOMATOES 47F, SWISS CHEESE 60F (DISCARDED). 3) COOK LINE RIGHT SIDE PREP COOLER: COOKED DICED CHICKEN, CUT TOMATO, SALSA, PHILLY MEAT AT 47-48F. 4) PIZZA COOLER: SALAMI 44F, SLICED SWISS CHEESE 46F. REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- FETA CHEESE IN UPRIGHT COOLER AND IN THE WALK IN COOLER CHICKEN BREASTS, CHILI, BAKED POTATOES, HOUSE WHIPPED BUTTER, RIBS, OPENED TURKEY BREAST WITHOUT DATE MARKING. CORRECTED BY DATE MARKING.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- COOLER DOOR HANDLES AND STOVE CONTROL KNOBS HAVE OLD DEBRIS: CLEAN DAILY TO PREVENT CROSS-CONTAMINATION. CLEAN THE LOWER SHELF UNDER THE STEAM TABLE. CLEAN THE OUTSIDE AND INSIDE OF THE STOVE. DEFROST AND CLEAN INSIDE OF ICE CREAM FREEZER. CLEAN THE VENT FILTERS OVER THE COOK LINE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/29/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. PARTS REPAIRED AND PROVIDING 50-100PPM CHLORINE AT GLASSWASHER.
- 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
|
12/12/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY THOROUGHLY CLEANING AND SANITIZING ICE MACHINE AND POP GUNS.
- 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: Manual and Mechanical Warewash
- Comment:
- GLASSWASHER IS STILL AT 0PPM - REPAIRS STILL HAVE TO BE MADE. GLASSES STILL BEING WASHED AT MAIN DISHMACHINE. FOLLOW-UP WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. HARD BOILED EGGS 40F, RANCH DRESSING 36F, BLUE CHEESE DRESSING 38F.
- 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)
|
11/26/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- RISK CONTROL PLAN ICE MACHINE AT THE UP STAIRS BAR IS STILL HEAVILY SOILED. NOT 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: Hand Drying Provision
- Comment:
- PAPER TOWEL PROVIDED. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Comment:
- GLASS WASH MACHINE IS MAIN BAR AREA IS SANITIZING 50-100PPM. THE GLASS WASH MACHINE IS STILL AWAITING A PART TO COMPLETE THE REPAIR. NOT CORRECTED., ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- RISK CONTROL PLAN AT REACH IN COOLER IN FRONT OF COOK AREA: ON TOP: SHREDDED CHEDDAR CHEESE 47F TOMATOES 47F BLUE CHEESE 47F RANCH 47 ON BOTTOM: SHREDDED CHEESE 50F NOT CORRECTED. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Using a Handwashing Sink
- Comment:
- OBSERVED NO ITEMS BLOCKING HAND SINK. CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
11/15/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE IN THE UPSTAIRS BAR NEEDS TO BE CLEANED. IT HAS ACCUMULATED MOLD INSIDE OF IT. POP NOZZLES HAVE DRIED SYRUP INSIDE THE DISPENSERS IN THE BAR UPSTAIRS. FOOD CONTACT SURFACES SHALL CLEANED TO SIGHT AND TOUCH. EMPTY ICE MACHINE AND USE WASH RINSE SANITIZE METHOD TO CLEAN. FOLLOW UP WITHIN 10 DAYS., ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- RISK CONTROL PLAN NO PAPER TOWEL IN UPSTAIRS BAR AT HAND WASH SINK. HAND WASH SINK SHALL BE PROVIDED WITH PAPER TOWEL. PROVIDE. FOLLOW UP WITHIN 10 DAYS. ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- RISK CONTROL PLAN MAIN GLASS WASH MACHINE AT THE BAR AND GLASS WASH MACHINE IN THE UPSTAIRS BAR ARE BOTH AT 0 PPM FOR CHLORINE SANITIZATION. A CHEMICAL SANITIZER SHALL MEET THE LIMITS FOR CHLORINE 50PPM-100PPM. PROVIDE CORRECT CONCENTRATION AS PROVIDED. STOP USING GLASS WASH MACHINE UNTIL REQUIRED CONCENTRATIONS ARE MET. FOLLOW UP WITHIN 10 DAYS. , , ,
- 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)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW FISH (SALMON) STORED ABOVE KETCHUP, RANCH AND OTHER READY TO EAT FOODS. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY PLACING RAW ANIMAL FOODS BELOW READY TO EAT FOODS. KEEP RAW FISH BELOW READY EAT FOODS TO PREVENT CROSS CONTAMINATION. HAND OUTS GIVEN. CORRECTED WITH RETRAINING.
- 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:
- HARD BOILED EGGS AT 52F AND RANCH AT 45F IN THE PREP COOLER. COLD POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT OR BELOW 41F. KEEP COLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F. DISCARDED BOTH RANCH AND HARD BOILED EGGS. FOLLOW 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- RISK CONTROL PLAN DISH MACHINE ROOM WASH SINK WAS BLOCKED BY A FAN. A HANDWASH SINK SHALL BE MAINTAINED THAT IT IS ACCESSIBLE AT ALL TIMES. DO NOT BLOCK SINK WITH THE FAN OR ANY OTHER OBJECT THAT STOPS A FOOD EMPLOYEE FROM WASHING THEIR HANDS. FAN WAS MOVED AT TIME OF INSPECTION. FOLLOW UP WITHIN 10 DAYS. ,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- RISK CONTROL PLAN OBSERVED DISHWASHER HANDLING CLEAN DISHES WITH DIRTY HANDS AFTER HANDLING DIRTY DISHES. FOOD EMPLOYEES SHALL CLEAN THEIR HANDS IMMEDIATELY BEFORE HANDLING CLEAN EQUIPMENT AND UTENSILS AND AFTER HANDLING SOILED EQUIPMENT. WASH HANDS BEFORE HANDING CLEAN DISHES EVERYTIME. CORRECTED BY DISHWASHER REWASHING DISHES THAT WERE CONTAMINATED AND RETRAINING.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING BOARDS WERE OBSERVED WITH BEING HEAVILY SCORED AND BLACKENED MARKS AT THE PREP LINE NEAR THE GRILL. CUTTING BOARDS SHALL BE RESURFACED IF THEY NO LONGER CAN BE EFFECTIVELY CLEANED AND SANITIZED. REPLACE OR RESURFACE TO BE SMOOTH AND CLEANABLE.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- basement walk-in freezer
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DOWN STAIRS WALK IN FREEZER HAS ACCUMULATED ICE ON THE FLOOR AND CEILING. EQUIPMENT SHALL BE MAINTAINED IN A STATE OF REPAIR AND CONDITION THAT MEETS THE REQUIREMENTS OF THE CODE. ICE FROM FREEZER OR REPAIR.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MISSING HAND WASH SIGNS IN THE BAR UPSTAIRS. HAND WASH POSTERS SHALL BE PROVIDED TO TELL EMPLOYEES TO WASH THEIR HANDS. PROVIDE.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETER MISSING FROM REACH IN COOLER NEAR GRILL. TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED IN THE WARMEST PART OF THE COOLER. PROVIDE.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
10/23/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Correction Made: Observed 50 ppm sanitizer solution being at the glass wash machine. Correction Made: Observed 100 ppm sanitizer solution being at the dish wash machine.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Correction Made: Observed roast beef internal temperature @ 142*F above the minimum 135*F minimum hot holding limit.
- 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:
- Correction Made: Observed , CORRECTION MADE: Observed the employee(s) present demonstrate adequate training in the use chemical test strips to assure adequate strength of chemical sanitizer being dispensed by the glass washers and the dish wash machine.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Good Repair and Proper Adjustm
- Comment:
- ii.) New basement walk-in door on order. i.) Correction Made: Observed replaced with new,
- 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.
- Light Bulbs, Protective Shield
- Comment:
- Correction Made: Observed replaced with new the previously cited two missing light shields found in the back kitchen near the rear walk-in cooler.
- 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
|
11/02/2012 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Locations:
- Bar Glassmachine
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- Observed zero ppm sanitizer solution being dispensed at the glass washers and at the dish wash machine
- General violation description:
- 4-501.114 - repair and adjust to dispense specified strength of sanitizer solution. Complete and fax to me a risk control plan to address this repeat priority citation. ,
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- Grill line hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed roast beef @ 130*F
- General violation description:
- 3-501.16 - maintain a minimum internal temperature of 135*F to limit organisms of potentially hazardous food(s). ,
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- glass washer dish washing area
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- Train employees to use the test strips to assure adequate strength of chemical sanitizer dispensed by the glass washers and the dish wash machine at the start of each day for the very first load for each unit., ,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- basement Walk-in cooler
- Problems:
- In poor repair Open seams
- Corrections:
- Repair/replace.
- Comment:
- i.) Observed torn and worn seal to the basement walk-in cooler door. ii.) Observed torn and worn seals to the grill line stacked two door roast beef hot holding unit. Repair or replace the door seals.,
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed two missing light shields in the back kitchen near the rear walk-in cooler. Replace missing light panels.,
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- basement Walk-in cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed excessive frost accumulation on the ceiling, freezer unit, shelving and enclosed packaged foods
- General violation description:
- 4-602.13 - thoroughly clean with increase frequency to preclude future frost accumulation.
|
10/02/2012 | Routine |
| No violation noted during this evaluation. | 03/21/2012 | Follow-up |
- Critical: Demonstration of Knowledge
- Items:
- Person-in-charge
- Locations:
- Employee(s)
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE NOT AWARE OF EXCLUSIONS AND RESTRICTIONS OR BIG FIVE REQUIREMENTS. ALL FACILITIES SHALL PROPERLY COMPLY AND HAVE A PROPER TRAINING AND HEALTH POLICY IN PLACE. CORRECT IMMEDIATELY., CORRECTED-PERSON IN CHARGE FOUND HEALTH POLICY POSTED ON WALL AND EDUCATED DURING INSPECTION.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- , THE WALK IN COOLER HAS BEEF AND TOMATOES UNMARKED. ALL FOOD ITEMS SHALL BE PROPERLY LABELED. CORRECT IMMEDIATELY.,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Quaternary ammonia solution
- Locations:
- Bar Glassmachine
- Problems:
- Not immersed in A concentration specified on manufacturers label
- Corrections:
- provide
- Comment:
- NO SANITIZER FOUND ON BOTH BAR AREA DISH MACHINES. ALL DISH MACHINES SHALL BE PROPERLY FUNCTIONING AT ALL TIMES. CORRECT IMMEDIATELY AND USE KITCHEN DISH MACHINE UNTIL REPAIRS ARE MADE.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FOLLOWING ARE UNCLEAN
- General violation description:
- 6-501.12 - THE COOK LINE FLOORS, THE DOWNSTAIRS WALK IN FREEZER, THE BAR AREA INTERIOR OF COOLERS, DISH MACHINE AREA WALLS AND FLOORS. KEEP ALL AREA CLEAN AS REQUIRED. CORRECT IMMEDIATELY.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- THE DOWNSTAIRS WALK IN FREEZER HAS FOOD ITEMS STORED ON FLOOR. PROPERLY STORE ALL FOOD ITEMS AS REQUIRED. CORRECT IMMEDIATELY.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE FOLLOWING ITEMS ARE IN POOR REPAIR: THE WALK IN COOLER BASE BOARDS, THE DOWNSTAIRS WALK IN FREEZER (ICE ON WALLS), THE KITCHEN STOVE (BROKEN HANDLE), THE POPCORN MACHINE (NON WORKING). REPAIR ALL ITEMS AS REQUIRED CORRECT IMMEDIATELY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/07/2012 | Routine Inspection |
- 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. 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.
- 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 THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE MINIMUM INTERNAL COOKING TEMPERATURES FOR WHOLE MUSCLE MEAT, FOR GROUND BEEF, FOR POULTRY AND METHOD TO CALIBRATE A STAB TYPE FOOD THERMOMETER
- General violation description:
- 2-103.11 - PROVIDE ADDITIONAL TRAINING. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEES PRESENT ARE AWARE OF 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- basement walk-in freezer
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED WORN DOOR SEALS
- General violation description:
- 4-501.11 - REPLACE TO PREVENT EXCESSIVE FROST BUILD-UP.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- in front of Walk-in cooler
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Warewasher, Internal Baffles
- Items:
- Warewashing machine curtains
- Locations:
- dish machine(s) Dish machine
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- General violation description:
- 4-204.114 - WAREWASHING machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.
|
08/31/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Kickers All American Grill, 36071 Plymouth, Livonia, MI 48150 »