- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED: An AVB has been installed on the down stream hose portion of the right side of the Y-splitter of the faucet by the mop sink.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Common Name
- Comment:
- CORRECTED: Spray bottles have been properly labeled with the common name of the chemical inside them.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Compliance with Food Law
- Comment:
- CORRECTED: According to the PIC rice is now being prepared in the food establishment. No food was observed in enamel pans.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Cooling
- Comment:
- CORRECTED: According to the PIC the food establishment is discarding all food at the end of the day and all food is now made fresh daily and cooked to order. No food was observed that was cooling. According to the PIC the food establishment changed it's practices on cooling. Inspector observed a lesser amount of product in the food establishment during the follow-up inspection. E-mail a waste log to dpeterman@waynecounty.com for verification of new practices. This waste log must be emailed on a daily basis from April 16, 2015 to May 31, 2015.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Comment:
- CORRECTED: According to the PIC the food establishment is discarding all food at the end of the day and all food is now made fresh daily and cooked to order. No food was observed that was cooling. According to the PIC the food establishment changed it's practices on cooling. Inspector observed a lesser amount of product in the food establishment during the follow-up inspection. E-mail a waste log to dpeterman@waynecounty.com for verification of new practices. This waste log must be emailed on a daily basis from April 16, 2015 to May 31, 2015.
- 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
- Critical: Galvanized Metal, Use Limitati
- Comment:
- CORRECTED: Galvanized metal pans were not observed during the follow-up inspection.
- General violation description:
- 4-101.15 - Galvanized metal may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic FOOD.
- Critical: Hand Drying Provision
- Comment:
- CORRECTED: All hand washing sinks in the food establishment have been provided with 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: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED: Food was not observed past the consumption date during the follow-up inspection.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED: Food is now cooked fresh daily and discarded at the end of the day. No date marking was observed. According to the PIC the food establishment changed it's practices on cooling. Inspector observed a lesser amount of product in the food establishment during the follow-up inspection. E-mail a waste log to dpeterman@waynecounty.com for verification of new practices. This waste log must be emailed on a daily basis from April 16, 2015 to May 31, 2015.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: A chlorine sanitizer test kit has been purchased and is available to all employees.
- 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)
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED: All hand washing sinks are not blocked and now easily accessible for employee use.
- 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
- Comment:
- CORRECTED: PIC retrained employees on "when to wash" their hands. Observed employees properly washing hands before putting new gloves on and while changing from working with raw to ready to eat foods.
- 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
|
04/16/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A plumbing system shall be installed to prevent back flow into the water supply system. Observed a faucet in the near the mop sink. A Y-splitter was installed. The left hand side of the Y-splitter had an atmospheric vacuum breaker (AVB) installed. The right side did not have an AVB installed on the downstream hose. Install an atmospheric vacuum breaker (AVB) on the right side of the Y-splitter on the mop sink to prevent back flow. ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be identified with the common name of the material. Observed multiple working spray containers in the food establishment that were not labeled. Label all spray bottles with the common name of the material inside the spray bottle. ,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Compliance with Food Law
- Items:
- Food item(s) prepared
- Problems:
- In a private home
- Corrections:
- No food items prepared in a private home shall be offered to the public in a licensed facility.
- Comment:
- Food prepared in a private home may not be used or offered for human consumption in a food establishment. Observed two enamel pans of cooked rice in the standing reach-in cooler near the back of the kitchen. The PIC indicated that the rice was prepared at a private home. Food must be prepared at the food establishment. Discontinue the preparation of food for the food establishment that is offered for human consumption at a private home. Discard all food that is prepared in a private home. ,
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Cooked potentially hazardous food shall be cooled within 2 hours from 135 F to 70 F and within a total of 6 hours from 135 F to 41 F or less. Observed two enamel roasting pans of rice in the standing reach-in cooler near the back of the kitchen. The PIC indicated that the rice was cooked around 9:00 AM that morning. At the time of inspection (approximately 4:15 PM), the rice was still between 74 F and 77 F. Discard all food that has been improperly cooled. Cooked potentially hazardous food must be cooled within 6 total hours. Cooked potentially hazardous food shall be cooled within 2 hours from 135 F to 70 F and within 4 hours from 70 F to 41 F or less ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- Cooling shall be accomplished by placing food in shallow pans, separating food into smaller and thinner portions, or other effective methods. Observed two roasting pans of cooked rice between 74 F and 77 F in the standing reach-in cooler near the back of the kitchen. Both enamel pans had two layers of aluminum foil and a lid on. Cooling shall be accomplished under refrigeration to achieve a temperature of 41 F or less. Cool cooked rice under refrigeration or in an ice bath, in shallow uncovered pans, in a single layer. Stirring food also aids in the cooling process,
- 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
- Critical: Galvanized Metal, Use Limitati
- Items:
- Galvanized metal
- Problems:
- Used With moist food(s)
- Corrections:
- Discontinue use.
- Comment:
- Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are using in contact with acidic food. Observed multiple enamel pots in the kitchen. Observed two enamel pots with cooked rice in the standing reach-in cooler near the back of the kitchen. Discard and discontinue use of all enamel pots. ,
- General violation description:
- 4-101.15 - Galvanized metal may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic FOOD.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Each hand washing sink shall be provided with individual disposable towels or other drying devices. Observed a hand washing sink near the cook line that had no paper towels. Observed a hand washing sink near the 3-compartment sink that had no paper towels. Provide paper towels at all hand washing sinks. ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- A food shall be discarded if exceeds the expiration date. Observed a gallon of milk that was past its expiration date. Discard all food items that are pass their expiration date. ,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked rice and cooked macaroni and cheese in the stand up reach-in cooler in the back of the kitchen that was not date marked. Observed sliced turkey in the reach-in cooler near the pop machine that was not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kit shall be provided that accurately measures the concentration in mg/L of chlorine sanitizing solution. The PIC indicated that the food establishment used a chlorine sanitizing solution. Chlorine test strips were not observed. Provide chlorine test strips. ,
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing sink near the 3 compartment sink that was blocked by a garbage can and was being used to soiled towels. Observed the hand washing sink near the prep area that was blocked by a garbage can. Observed the hand washing sink near the cook line that was being used to store towels. Hand washing sinks can not be blocked and must be accessible at all times for employee use. ,
- 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
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands immediately before engaging in food preparation, after handling soiled equipment, and before donning a new pair of gloves. Observed an employee wearing gloves change their gloves and did not wash their hands before donning new gloves. Employees must wash their hands after any contamination occurs, at each task change, and at each glove change. Train staff on "when to wash" requirements.,
- 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
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Plumbing fixtures such as hand washing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed the hand washing sink near the 3 compartment sink was soiled with food debris. Observed the hand washing sink near the prep area that was soiled with food debris. Observed the hand washing sink near the cook line that was soiled with food debris. Keep hand washing sinks clean. Do not use hand washing sinks for dumping or cleaning other items.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Exterior Walls and Roofs, Prot
- Items:
- Exterior perimeter roof
- Problems:
- Does not protect from weather
- Corrections:
- Repair.
- Comment:
- Perimeter walls and roofs of a food establishment shall effectively protect the establishment from weather. Observed a water leak in the kitchen near across from the flat top and fryers. Repair roof so the food establishment does not leak.
- General violation description:
- 6-202.16 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be Easily cleanable
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Ceilings must be designed so they are smooth and easily cleanable. Observed damaged ceiling tiles that were not smooth or easily cleanable in the kitchen area. Repair or replace ceiling tiles so they are smooth and easily cleanable.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed a bus tub of frozen raw chicken on the floor in the kitchen area. Store all food at least 6 inches above the floor.
- 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed multiple containers in the kitchen area that were not labeled. Label all containers that contain food or food ingredients with the common food name
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed a build-up of soiled food debris and dust on vent for the fan in the walk-in cooler. Clean the vent of the walk-in cooler. Implement a cleaning schedule to keep facilities 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities must be maintained in good repair. Observed several missing ceiling tiles throughout the kitchen. Observed several missing wall tiles throughout the kitchen. Replace missing ceiling and wall tiles.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Thermometers shall be provided in all refrigeration units to read the ambient air temperature. No thermometers were observed in any of the refrigeration units of the food establishment. Provide thermometers to read the ambient air temperature for all refrigeration units in the food establishment.
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Potentially hazardous food shall be thawed under refrigeration that maintains the food temperature at 41 F or less, completely submerged with a water temperature of 70 F or below and with sufficient water velocity to agitate and float off loose particles and overflow, or as part of the cooking process. Observed frozen raw chicken being thawed at room temperature in a bus tub on the floor in the kitchen. Thaw raw chicken under refrigeration that maintains the food temperature at 41 F or less, completely submerged in water that is 70 F or below and under running water, or as part of the cooking process.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary purposes. Observed a garbage can in the unisex employee restroom with out a lid. Provide a lid for the garbage can.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
03/12/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected by holding hot food at 145-150f.
- 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)
|
10/15/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Chicken held at 128f and mac & cheese at 124f. Hold at or above 135f. Owner may use time control. A follow up will be conducted. If using time control food must be labeled: Stickers, charts etc with date, time out of temp control, expiration time - 4 hour use/sell or disposal as discussed.
- 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)
|
09/25/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Three trays of chicken, also sausage cooked vegetables and potatoes were at 113f-123f in the steam table. The food was reheated in the hot hold proofer, and the table heat increased. A follow up will be conducted in 1- 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)
|
08/28/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED: A HOSE BIB VACUUM BREAKER HAS BEEN PROVIDED AT THE MOP SINK AND THE HOSE W/ SHUT OFF VALVE HAS BEEN REMOVED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Capacity
- Comment:
- CORRECTED: THE HOT WATER TANK IS REPAIRED AND IS PROVIDING ADEQUATE HOT WATER
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: ALL FOOD CONTACT SURRACES HAVE BEEN CLEANED AND ARE CLEAN TO SIGHT AND TOUCH.
- 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
- Drying Mops
- Comment:
- A MOP HANGER HAS BEEN PROVIDED BUT NOT OVER THE MOP SINK. PROVIDE A HANGER SO MOPS CAN BE ALLOWED TO DRIP WITHIN THE MOP SINK.
- 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.
- Floors, Walls, and Ceilings
- Comment:
- CORRECTED: THE FLOOR IN THE WARE-WASH AREA HAS BEEN REPAIRED TO SMOOTH CLEANABLE SURFACE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Storage
- Comment:
- CORRECTED: DRY STORAGE RACKS AND WALL SHELVING HAVE BEEN INSTALLED THROUGHOUT THE FACILITY.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED: THE HOT FOOD DISPLAY CABINET IS NOW WORKING AND HOLDING PROPER TEMP ABOVE 135F. THE REACH-IN COOLERS HAVE BEEN REPAIRED.
- 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.
- Maintaining Premises, Unnecess
- Comment:
- CORRECTED: ALL UNUSED EQUIPMENT HAS BEEN REMOVED FROM THE FACILITY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Outdoor Storage Surface
- Comment:
- CORRECTED: THE CEMENT PAD HAS BEEN INSTALLED UNDER THE THE GREASE DUMPSTER.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
- Outer Openings, Protected
- Comment:
- CORRECTED: THE BACK DOOR HAS BEEN REPAIRED.
- 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
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10/16/2013 | Follow-up |
Restaurant representatives - add corrected or new information about Kings Deli & Grill, 21001 Middlebelt Rd, New Boston, MI 48164 »