Korca's Restaurant Inc, 31116 Five Mile Rd, Livonia, MI 48150 - inspection findings and violations

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Business Info

Restaurant name: KORCA'S RESTAURANT INC
Address: 31116 Five Mile Rd, Livonia, MI 48150
Permit #: 031266
Non-smoking facility: No
Last inspection: 02/09/2015
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Inspection findings

Inspection date

Type
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored
    Corrections:
    Relocate.
    Comment:
    Observed ice scoop buried in ice in ice machine. Food dispensing utensils must be stored properly. Store ice scoop with handle up out of 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
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed no drain plugs for the 3 compartment sink. This sink is used when dishmachine is not working. Plumbing must be maintained. Provide 3 drain plugs.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 02/09/2015Routine
No violation noted during this evaluation. 08/26/2014Routine
No violation noted during this evaluation. 02/17/2014Routine
  • Critical: Consumption of Animal Foods th
    Comment:
    CORRECTED BY ADDING A STICKER TO MENU STATING "ASK YOUR SERVER.....".
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
 08/19/2013Follow-up
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    MENU HAS REMINDER FOOTNOTE STATING "NOTICE: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS." MUST INCLUDE THE DISCLOSURE STATING "BURGERS, STEAKS AND EGGS CAN BE COOKED TO ORDER". OR MAY REPLACE THE CURRENT ADVISORY WITH "ASK YOUR SERVER ABOUT MENU ITEMS THAT ARE COOKED TO ORDER. CONSUMING UNDERCOOKED MEATS OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS". CARRY-OUT MENU HAS THE PROPER ADVISORY WRITTEN WITH STATEMENT " BURGERS AND STEAKS MAY BE COOKED TO ORDER", THEN THE REMINDER. CORRECT MAIN MENU WITHIN 1 MONTH.,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    ICE MACHINE AND ICE BIN HAD SCOOP WITH HANDLE IN ICE. STORE WITH HANDLE ABOVE ICE., CORRECTED BY STORING SCOOP WITH HANDLE OUT OF 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
 08/05/2013Routine
No violation noted during this evaluation. 02/07/2013Routine
No violation noted during this evaluation. 05/21/2012Routine Inspection
  • Critical: Time as a Public Health Contro
    Comment:
    Correction Made: Observed time posted on an erasable white board indicating the time when the potentially hazardous food
    General violation description:
    3-501.19 - bacon, sausage, eggs are to be discarded 4 hours after being removed from temperature control using Time alone as a public health control to limit organisms of public health concern.
  • Critical: When to Wash
    Comment:
    Correction Made: Observed employee perform hygienic hand washing
    General violation description:
    2-301.14 - after handling soiled dishes, before putting away clean dishes.
  • Critical: Working containers, Common Nam
    Comment:
    Correction Made: Observed bottle containing chemicals labeled "DEGREASER"& "BLEACH."
    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.
  • Duties of Person in Charge
    Comment:
    Correction Made: Observed the employee(s) present aware of the names of the big 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The signs and illness symptoms: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING REMAIN HOME, SYMPTOM FREE for at least 24 HOURS. Correction Made: Observed the employees present possess a working knowledge: - When to perform good hygienic hand washing in between handling soiled & clean dishes. - How to calibrate and the use of a stab type food thermometer. Correction Made: Observed the cooks present possess a working knowledge to: DESTROY ORGANISMS of Public Health concern: by achieving a minimum internal product temperature for at least 15 seconds @: 145*F for WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, FISH 155*F for GROUND: BEEF, PORK, 165*F for POULTRY and 165*F for REHEATING FOODS within 2 hours LIMIT THE GROWTH of Public Health concern: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Marking cooled foods @ 41*F & below, six additional days
  • Hand Cleanser, Availabilty
    Comment:
    Correction Made: Observed needed hand cleanser fully stocked at cited hand wash locations.
    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)
  • Light Bulbs, Protective Shield
    Comment:
    Correction Made: Observed protective slip tubes and plastic end caps installed on the ceiling lights in the dry storage room.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Using a Handwashing Sink
    Comment:
    Correction Made: Observed ready access to the rear kitchen hand wash sink.
    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)
 12/09/2011Follow-up
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
    Locations:
    Grill line counter(s)
    Problems:
    Not clearly marked or identified with time control For time of 4 hours past removal of temperature control
    Comment:
    Observed cooked sausage @ 65*F and cooked bacon @ 70*F
    General violation description:
    3-501.19 - absent time marks when removed from temperature control, to be discarded after 4 hours, 6 hours if not exceeding 70*F. Provide time marks for the cooked sausage and cooked bacon when using Time alone as a public health control to limit organisms of public health concern.,
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    dish machine(s) overhead sprayer
    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:
    Observed in the employee perform hand rinsing absent hand soap in between loading soiled dishes and putting away clean dishes. Hand rinsing is not a substitute for hygienic hand washing. Cleanser to be lathered in hands for 10 seconds to 15 seconds is needed to break the soil from the hand for rinsing to be effective.,
    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
  • Critical: Working containers, Common Nam
    Items:
    Working containers-toxics degreaser
    Locations:
    dish machine(s) cleaning chemicals and supplies
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    OBSERVED CHEMICAL BLEACH AND DEGREASER STORED IN UNMARKED SQUEEZE BOTTLES, LABEL EACH.,
    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.
  • 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:
    The employee(s) are not fully trained: i.) Observed in the food employee(s): - Not knowing the five illness symptoms they are to report to the person in charge. - Not knowing their associated restrictions and the means to remove the restrictions. ii.) Observed in the employee(s): - Hand rinsing performed absent hand soap in between loading soiled dishes and putting away clean dishes. iii.) Observed in the cook(s): - Not knowing the minimum internal temperature/time requirements when cooking raw meat products needed to destroy organisms of public health concern. - Not marking the time when sausage & bacon are removed from temperature control when using time alone to limit organisms of public health concern. Provide employee(s) with additional training for safe food handling and practices. ,
    General violation description:
    2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
  • Hand Cleanser, Availabilty
    Items:
    Soap at handsink dishwash area
    Locations:
    dish machine(s) Hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    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)
  • Light Bulbs, Protective Shield
    Items:
    Light shielding end cap(s)
    Locations:
    Grill line dry storage room
    Problems:
    Not provided In dishwash area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    OBSERVED MISSING END CAPS ON THE SLIP TUBES FOUND ON THE CEILING LIGHT ABOVE THE GRILL LINE, DISH WASH AREA AND DRY STORAGE ROOM
    General violation description:
    6-202.11 - PROVIDE NEEDED PLASTIC END CAPS.,
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    dish machine(s) Hand wash sink(s)
    Problems:
    Not easily accessible Items stored In front of
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    OBSERVED MOP HANDLE AND MOP BUCKET STORED IN FRONT OF HAND WASH SINK. REMOVE OBSTRUCTION TO PROVIDE READY ACCESS TO CONDUCT HYGIENIC HAND WASHING.,
    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)
 11/09/2011Routine Inspection
  • Critical: Preventing Contamination from
    Items:
    Food item(s) handled
    Locations:
    Employee(s) food prep area
    Problems:
    With soiled/contaminated hands/arms
    Corrections:
    Hands/arms shall be washed with soap and hot water at handsink.
    Comment:
    CORRECTION MADE: OBSERVED SAFE FOOD HANDLING PRACTICE IMPLEMENTED BY THE OWNER. RAW MEAT
    General violation description:
    3-301.11 - STEAK, HAMBURGER, CHICKEN, HANDLING EXCLUSIVELY PERFORMED BY THE DESIGNATED LINE COOK AND THE READY TO EAT FOODS ARE BEING EXCLUSIVELY ASSEMBLED BY THE OTHER DESIGNATED FOOD HANDLER., Observed two food employees with soiled hand gloves handling ready to eat foods
  • Critical: Preventing Contamination from
    Comment:
    CORRECTION MADE: OBSERVED SAFE FOOD HANDLING PRACTICE IMPLEMENTED BY THE OWNER. RAW MEAT
    General violation description:
    3-301.11 - STEAK, HAMBURGER, CHICKEN, HANDLING EXCLUSIVELY PERFORMED BY THE DESIGNATED LINE COOK AND THE READY TO EAT FOODS ARE BEING EXCLUSIVELY ASSEMBLED BY THE OTHER DESIGNATED FOOD HANDLER., Observed two food employees with soiled hand gloves handling ready to eat foods
  • 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:
    CORRECTION MADE FOLLOWING INSTRUCTION
    General violation description:
    2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: i) S ALMONELLA TYPHI ii) H EPATITIS "A" VIRUS iii) E SCHERICHIA COLI ("E-COLI") iv) NORO VIRUS v) 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., 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
  • Critical: Responsibility of Person in Ch
    Comment:
    CORRECTION MADE FOLLOWING INSTRUCTION
    General violation description:
    2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: i) S ALMONELLA TYPHI ii) H EPATITIS "A" VIRUS iii) E SCHERICHIA COLI ("E-COLI") iv) NORO VIRUS v) 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., 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
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption, Time controlled food(s)
    Locations:
    Grill line counter(s)
    Problems:
    Not clearly marked or identified with time control For time of 4 hours past removal of temperature control, Without time control mark Indicating time that is 4 hours past removal from temperature control
    Corrections:
    , Provide clear easy to read time marks.
    Comment:
    CORRECTION MADE: OBSERVED WRITTEN PROCEDURES IN PLACE USING TIME TO LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN FOR THE COOKED FOODS
    General violation description:
    3-501.19 - SAUSAGE, BACON & EGGS, NOW INCLUDES RICE. TIME REMOVED FROM TEMPERATURE CONTROL AND TIME 4 HOURS LATER TO BE DISCARDED., OBSERVED COOKED RICE HELD IN COVERED PLASTIC CONTAINER WITHOUT TEMPERATURE CONTROL. THE OWNER STATES THE RICE COOKED RICE WAS REMOVED FROM TEMPERATURE CONTROL @ 11 AM. PROVIDE WRITTEN PROCEDURES WHEN USING TIME AS A PUBLIC HEALTH CONTROL TO LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN. MARK THE FOOD / FOOD CONTAINER TO INDICATED THE TIME THE FOOD IS TO BE DISCARDED FOUR HOURS AFTER BEING REMOVED FROM TEMPERATURE CONTROL ABOVE 41*F AND BELOW 135*F.
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTION MADE: OBSERVED WRITTEN PROCEDURES IN PLACE USING TIME TO LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN FOR THE COOKED FOODS
    General violation description:
    3-501.19 - SAUSAGE, BACON & EGGS, NOW INCLUDES RICE. TIME REMOVED FROM TEMPERATURE CONTROL AND TIME 4 HOURS LATER TO BE DISCARDED., OBSERVED COOKED RICE HELD IN COVERED PLASTIC CONTAINER WITHOUT TEMPERATURE CONTROL. THE OWNER STATES THE RICE COOKED RICE WAS REMOVED FROM TEMPERATURE CONTROL @ 11 AM. PROVIDE WRITTEN PROCEDURES WHEN USING TIME AS A PUBLIC HEALTH CONTROL TO LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN. MARK THE FOOD / FOOD CONTAINER TO INDICATED THE TIME THE FOOD IS TO BE DISCARDED FOUR HOURS AFTER BEING REMOVED FROM TEMPERATURE CONTROL ABOVE 41*F AND BELOW 135*F.
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    Employee(s) food prep area
    Problems:
    Did not wash hands Between raw and ready to eat foods
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    CORRECTION MADE: OBSERVED THE TWO FOOD EMPLOYEES PERFORM HYGIENIC HAND WASHING WHEN NEEDED
    General violation description:
    2-301.14 - WHEN RETURNING TO THE KITCHEN FOLLOWING BREAK, AFTER HANDLING RAW MEAT AND BEFORE PUTTING ON HAND GLOVES TO HANDLE READY TO EAT FOODS., Observed two food employees did not recognize "when" to wash there hands before handling ready to eat foods
  • Critical: When to Wash
    Comment:
    CORRECTION MADE: OBSERVED THE TWO FOOD EMPLOYEES PERFORM HYGIENIC HAND WASHING WHEN NEEDED
    General violation description:
    2-301.14 - WHEN RETURNING TO THE KITCHEN FOLLOWING BREAK, AFTER HANDLING RAW MEAT AND BEFORE PUTTING ON HAND GLOVES TO HANDLE READY TO EAT FOODS., Observed two food employees did not recognize "when" to wash there hands before handling ready to eat foods
  • Critical: Working containers, Common Nam
    Items:
    Working containers-toxics degreaser
    Locations:
    dish machine(s) cleaning chemicals and supplies
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    CORRECTION MADE: OBSERVED CHEMICAL BOTTLES MARKED "BLEACH", "DEGREASER"., OBSERVED CHEMICAL FLUIDS
    General violation description:
    7-102.11 - BLEACH, DEGREASER STORED IN UNMARKED SQUEEZE BOTTLES.
  • Critical: Working containers, Common Nam
    Comment:
    CORRECTION MADE: OBSERVED CHEMICAL BOTTLES MARKED "BLEACH", "DEGREASER"., OBSERVED CHEMICAL FLUIDS
    General violation description:
    7-102.11 - BLEACH, DEGREASER STORED IN UNMARKED SQUEEZE BOTTLES.
  • Containers Identified with Com
    Items:
    Food item(s)
    Locations:
    Grill line shelf
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    CORRECTION MADE: OBSERVED THE CITED FOOD IN SQUEEZE BOTTLES ARE NEWLY LABELLED "WATER", "VEGETABLE OIL"., OBSERVED FOOD IN UNMARKED SQUEEZE BOTTLES. MARK BOTTLES WITH THE COMMON FOOD NAME
    General violation description:
    3-302.12 - "WATER" AND "VEGETABLE OIL".
  • Containers Identified with Com
    Comment:
    CORRECTION MADE: OBSERVED THE CITED FOOD IN SQUEEZE BOTTLES ARE NEWLY LABELLED "WATER", "VEGETABLE OIL"., OBSERVED FOOD IN UNMARKED SQUEEZE BOTTLES. MARK BOTTLES WITH THE COMMON FOOD NAME
    General violation description:
    3-302.12 - "WATER" AND "VEGETABLE OIL".
  • 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:
    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 FISH, WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS., OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE MINIMUM INTERNAL COOKING TEMPERATURES FOR FISH CLAIMING 135*F.
  • Duties of Person in Charge
    Comment:
    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 FISH, WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, 155*F FOR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS., OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE MINIMUM INTERNAL COOKING TEMPERATURES FOR FISH CLAIMING 135*F.
  • In-Use Utensils/Between-Storag
    Items:
    Dispensing utensil(s)
    Locations:
    Dry storage area food prep area
    Problems:
    Improperly stored To prevent contamination of food or food related items
    Corrections:
    Store in manner that does not contaminate items
    Comment:
    OBSERVED STYROFOAM CONTAINER USED TO SCOOP SUGAR FROM A 5 GALLON CONTAINER. PROVIDE A SCOOP WITH A HANDLE TO PREVENT HAND CONTACT WITH THE STORED FOOD.
    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
  • In-Use Utensils/Between-Storag
    Comment:
    OBSERVED STYROFOAM CONTAINER USED TO SCOOP SUGAR FROM A 5 GALLON CONTAINER. PROVIDE A SCOOP WITH A HANDLE TO PREVENT HAND CONTACT WITH THE STORED FOOD.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding end cap(s)
    Locations:
    Grill line dry storage room
    Problems:
    Not provided In dishwash area
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    OBSERVED MISSING END CAPS ON THE SLIP TUBES FOUND ON THE CEILING LIGHT ABOVE THE GRILL LINE, DISH WASH AREA AND DRY STORAGE ROOM
    General violation description:
    6-202.11 - PROVIDE NEEDED PLASTIC END CAPS.
  • Light Bulbs, Protective Shield
    Comment:
    OBSERVED MISSING END CAPS ON THE SLIP TUBES FOUND ON THE CEILING LIGHT ABOVE THE GRILL LINE, DISH WASH AREA AND DRY STORAGE ROOM
    General violation description:
    6-202.11 - PROVIDE NEEDED PLASTIC END CAPS.
05/10/2011Routine Inspection
  • Cooling methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly Nested on top each other
    Corrections:
    Do not nest pans.
    Comment:
    OBSERVED COVERED PAN ON TOP OF ANOTHER OF COOKED FOOD COOLING IN WALK-IN COOLER. LEAVE PANS UNCOVERED AND DO NOT NEST ON TOP OF EACH OTHER TO ALLOW PROPER COOLING.
    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
 11/04/2010Routine Inspection
No violation noted during this evaluation. 05/11/2010Routine Inspection
  • Cooling methods
    Items:
    Food item(s) cooled
    Problems:
    Improperly
    Comment:
    SPINACH PIE AND COOKED RICE SITTING OUT TO COOL WITH LIDS. COOL USING PROPER METHODS AND FROM 135F TO 70F IN 2 HOURS AND 70F TO 41F IN 4 HOURS.
    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
  • Thawing
    Items:
    Frozen food(s) for thawing
    Corrections:
    Store under refrigeration.
    Comment:
    OBSERVED RAW MEATS SITTING OUT ON PREP TABLE TO THAW. THAW UNDER REFRIGERATION, UNDER RUNNING WATER OF 70F OR LESS OR AS PART OF 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
 11/03/2009Routine Inspection

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