- 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:
- Items such as yogurt made in large quantities that last longer than 24 hours must be marked with a discard date no longer than 7 days from prep. Date mark all ready to eat items with a discard date immediately. Yogurt in 5 gallon bucket date marked at time of inspection. Violation corrected.
- 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:
- There are no test strips today for the chlorine sanitizer in establishment today. Provide test strips immediately, correct within 10 days., Test strips were purchased and receipt was faxed to WCHD.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- There are dead bugs in the light fixtures in the back of the kitchen. Remove dead bugs, recheck next inspection.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The chest freezer in the back room has a broken door and the gasket is hanging off. Replace/repair door by next inspection. Recheck next inspection, within 6 months.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
01/09/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWELS AT HAND WASH SINK ADJACENT TO FRONT COUNTER AND AT ANOTHER HAND WASHING SINK IN DINING AREA. DRYING PROVISIONS SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED NEXT TO EACH HAND WASHING SINK. PERSON-IN-CHARGE PROVIDE PAPER TOWELS DURING INSPECTION. 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED TWO DENTED CANS OF GARBANZO BEANS. FOOD SHALL BE PACKAGED WITH INTEGRITY TO ENSURE THAT IT IS SAFE. CANS WERE SET ASIDE TO RETURN TO FOOD SUPPLIER. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THERE IS A STEADY LEAK ON TWO FAUCETS AT THE 3 COMPARTMENT SINK. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR PLUMBING. WILL VERIFY COMPLIANCE AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/18/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- AIR GAP IS PROVIDED ON PREP SINK. CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Equipment, Food-Contact Surfac
- Comment:
- WALK-IN COOLER IS CLEAR OF MOLD. 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
|
02/04/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- AN AIR GAP OF 1 INCH IS NOT PROVIDED AT THE DRAIN LINES OF THE PREP SINK LOCATED IN THE CORNER ADJACENT TO FRONT COOLER. AN AIR GAP OF 1 INCH ABOVE THE FLOOD DRAINS NEEDS TO BE PROVIDED TO AVOID CONTAMINATION FROM BACK FLOW OF SEWAGE OR WASTE. PROVIDE AIR GAP. WILL VERIFY CORRECTION WITHIN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- THREE PASTA CANS ON THE SHELVING IN THE DRY STORAGE WERE DENTED. FOOD PACKAGING MUST HAVE INTEGRITY TO ENSURE FOOD SAFETY. DISCARD CANS. PERSON-IN-CHARGE SET ASIDE CANS ASIDE FOR DISCARDING. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- WALK-IN COOLER ACROSS FROM EMPLOYEE BATHROOM HAS MOLD ON THE INSIDE OF THE DOOR. CLEAN NON-FOOD CONTACT SURFACES TO AVOID DIRT ACCUMULATION. WILL VERIFY CORRECTION AT NEXT 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
|
01/15/2014 | Routine |
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- REACH-IN COOLER'S DOOR HANDLES, THE SIDES, AND BOTTOM OF BUFFET TABLE WERE STICKY AND DIRTY FROM FOOD RESIDUE. NONFOOD CONTACT SURFACES SHALL BE KEPT FREE OF ACCUMULATION OF FOOD RESIDUE. KEEP CLEAN AND FREE OF FOOD RESIDUE. WILL VERIFY AT NEXT 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
|
07/09/2013 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding plastic coated bulb(s)
- Locations:
- walk-in cooler(s) ceiling lights
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SEE LIGHT UNDER VENTILATION HOOD.
- 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
|
01/29/2013 | Routine |
- Light Bulbs, Protective Shield
- Items:
- Light shielding plastic coated bulb(s)
- Locations:
- walk-in cooler(s) ceiling lights
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed bare light bulb
- General violation description:
- 6-202.11 - provide jar like light shield or install a plastic coated light bulb designed to capture all glass shards from possible breakage.
|
07/26/2012 | Routine Inspection |
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed one of two stab type food thermometer reading 8*F too warm
- General violation description:
- 4-502.11 - calibrate to read 32*F in ice & water solution. Correction Made: Observed both stab type food thermometer calibrated to read 32*F in ice & water solution.
- Light Bulbs, Protective Shield
- Items:
- Light shielding plastic coated bulb(s)
- Locations:
- walk-in cooler(s) ceiling lights
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed bare light bulb
- General violation description:
- 6-202.11 - provide jar like light shield or install a plastic coated light bulb designed to capture all glass shards from possible breakage.
- Ventilation, Mechanical
- Items:
- Mechanical ventilation
- Locations:
- ceiling employee restroom
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Observed current mechanical ceiling fan not working
- General violation description:
- 6-304.11 - repair or replace.
|
01/11/2012 | Routine Inspection |
- Critical: Cooling
- Comment:
- CORRECTION MADE: OBSERVED THROUGH SUPERVISOR PAUL BARRY REVIEWED, A STATE OF MICHIGAN TIME/TEMPERATURE VARIANCE DOES DOES APPLY FOR THE YOGURT PRODUCTION DESCRIBED BY THE OWNER.
- 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: Hot and cold holding
- Comment:
- CORRECTION MADE: OBSERVED COLD HOLDING AT SELF SERVE ISLAND KEPT @ 41*F or colder: GREEN CAUNTNEY @ 34*F SWEET CAUNTNEY @ 34*F .Note: Observed deep food trays in contact with the ice at the level of the stored food product.
- 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: 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.
- Clean Freq, Nonfood-Contact Su
- Comment:
- Correction Made: i.) Observed the walk-in cooler door handle are clean to sight and touch. ii.) Observed dark embedded mold/grease/food soil on wooden counter cutting board has been scrapped, bleached and cleaned.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food storage
- Comment:
- CORRECTION MADE: OBSERVED COVERS OVER ALL STORED FOODS IN THE WALK-IN COOLER, INCLUDING THE LARGE CONTAINERS OF YOGURT WHICH ARE COVERED WITH PLASTIC WRAP.
- 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
- In-Use Utensils/Between-Storag
- Comment:
- CORRECTION MADE: IN THE WALK-IN COOLER OBSERVED: 1. LONG HANDLE SCOOPS EXTENDING OUT OF THE COVERED FOOD PRODUCTS WHILE IN SERVICE
- General violation description:
- 3-304.12 - OTHERWISE, AFTER USE, THE LONG HANDLE SCOOPS ARE PLACED IN A CONTAINER FOR CLEANING. 2. THE YOGURT IS COVERED IN THE 5 GALLON CONTAINER. THE LONG HANDLE SCOOPS ARE STORED OUTSIDE THE CONTAINER. THE HANDLE DOES NOT CONTACT THE STORED FOOD PRODUCT.
- Maintaining Refuse Areas/Enclo
- Comment:
- CORRECTION MADE: OBSERVED THE PAVEMENT AROUND THE DUMPSTER KEPT CLEAN.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Storing Refuse/Recyclables/Ret
- Comment:
- CORRECTION MADE: OBSERVED THE DOZENS OF PLASTIC BREAD TRAYS AND FRUIT BINS STORED ON PALLETS 6" OR MORE OFF THE GROUND AND COVERED WITH A TARP TILL THE RECYCLE TRAYS ARE PICKED UP BY THE VENDERS.;REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
- General violation description:
- 5-501.110 -
|
07/07/2011 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed two of three food employees lather wet hands for 3 - 8 seconds
- General violation description:
- 2-301.12 - not the minimum 10 - 15 seconds, completing the hand washing in less than 10 seconds not the minimum 20 seconds or more., Correction Made: Observed the food employees each practice hygienic hand washing
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Locations:
- Employee(s) counter(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- CORRECTION MADE: OBSERVED SPRAY BOTTLE CONTENTS EMPTIED AND FILLED WITH A MILD CHLORINE SANITIZER SOLUTION
- General violation description:
- 7-202.12 - BLUE, THE COLOR OF THE TEST STRIP EQUAL TO 100 P.P.M. , OBSERVED UNSAFE CONCENTRATION OF BLEACH MIXED WITH WATER FOR SPRAYING TABLE TOPS. BLEACHING WHITE THE TEST STRIP. MAINTAIN SAFE CONCENTRATION OF CHLORINE SANITIZER SOLUTION @ 100 P.P.M. EQUAL TO "1 TableSpoon chlorine bleach" WITH 1 GALLON OF WATER ~ 100 P.P.M. PARTS PER MILLION.
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- Employee(s) food prep area
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW
- General violation description:
- 3-501.14 - THE BOILED MILK IS COOLED TO FINGER TOUCH FOR AT LEAST SEVEN SECOND. THEN CULTURE IS ADDED
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Ice bin(s) serving line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED COLD HOLDING AT SELF SERVE ISLAND @ 63*F GREEN CAUNTNEY @ 62*F SWEET CAUNTNEY KEEP @ 41*F or colder. Note: Observed shallow food trays where not in contact with the ice stored below. The ice is to be at the level of the stored food product
- General violation description:
- 3-501.16 - either utilize a deeper food storage tray or raise the level of the ice.,
- 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.,
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk in freezer(s) door(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- i.) Observed dried food embedded on the rear side of the walk-in cooler door handle. Thoroughly clean to sight and touch. Note: Scrapping maybe a needed first step
- General violation description:
- 4-602.13 - then wash, rinse and sanitize. ii.) Observed dark embedded mold/grease/food soil on wooden counter upon which a cutting board rests with a dry cloth in between. Clean to sight and touch following use. Note: The wood surface may need to be scraped, sanded or bleached to remove the embedded mold/food residue.,
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Locations:
- dumpster(s) door(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED "OPEN" THE DUMPSTER SLIDING DOOR
- General violation description:
- 5-501.113 - KEEP CLOSED TO PREVENT ANIMAL, BIRD OR INSECT ACCESS. CORRECTION MADE: OBSERVED DUMPSTER SLIDING DOOR "CLOSED".
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) storage shelves
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED FOUR UNCOVERED CONTAINERS OF YOGURT STORED UNDER WIRE SHELVES IN THE WALK-IN COOLER. PROVIDE PROTECT FOOD COVERING OVER THE YOGURT CONTAINERS WHEN BEING STORED.,
- 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 Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- CORRECTION MADE: OBSERVED THE STAB TYPE FOOD THERMOMETER CALIBRATED TO READ 32*F IN AN ICE AND WATER BATH., OBSERVED THE STAB TYPE FOOD THERMOMETER READING 4* F TOO COLD.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- walk-in cooler(s) scoop
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- IN THE WALK-IN COOLER OBSERVED: 1. HANDLE FOR THE SCOOP IN CONTACT LAYING ON TOP OF AND IN CONTACT WITH COOKED VEGETABLES FOUND IN A COVERED SHALLOW PAN. 2. HANDLE FROM A SCOOP IN CONTACT WITH YOGURT FOUND IN A 5 GALLON UNCOVERED CONTAINER. ENSURE THAT THE HANDLES ARE NOT IN CONTACT WITH THE FOODS TO PREVENT POSSIBLE CONTAMINATION. STORE UTENSILS IN A DRY CLEAN AREA WHEN NOT IN USE
- General violation description:
- 3-304.12 - ELSE, STORE SCOOP IN THE FOOD PRODUCT WITH THE HAND END OUT.,
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Locations:
- dumpster(s) floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED LOOSE TRASH ON PAVEMENT AROUND DUMPSTER
- General violation description:
- 5-501.115 - KEEP AREA CLEAN.,
- Storing Refuse/Recyclables/Ret
- Items:
- Refuse/returnables/recyclables
- Locations:
- outside the door(s)
- Problems:
- Allows for entry of insects, rodents, or other animals
- Corrections:
- Repair/replace/seal to prevent entry of pests.
- Comment:
- OBSERVED DOZENS OF PLASTIC BREAD TRAYS AND FRUIT BINS STORED IN THE ALLEY UP AGAINST THE EXTERIOR WALL, EXPOSED TO DUST, FILTH, BIRD AND ANIMAL DROPPINGS. PROVIDE ENCLOSURE TO STORE THE RECYCLE TRAYS FOR BREAD & FOR PRODUCE.,
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
|
06/08/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- CORRECTED BY ERADICATING FLIES FROM FACILITY. NO FLIES OBSERVED TODAY. PIC STATES THAT DOORS ARE KEPT CLOSED WHICH HAS REDUCED THE NUMBER OF FLIES ENTERING THE FACILITY.
- 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: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY DESIGNATING AN EMPLOYEE EATING AREA IN THE DINING ROOM. NO EMPLOYEES OBSERVED EATING IN THE WORK AREAS.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY CREATING A SPREADSHEET CHART FOR USING TIME AS A PUBLIC HEALTH CONTROL MEASURE FOR ITEMS ON THE LUNCH BUFFET THAT ARE HELD AT ROOM TEMPERATURE. PREP AND EXPIRATION TIMES ARE INCLUDED ON THE CHART. OBSERVED THE CHART BEING USED CORRECTLY.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Working containers, Common Nam
- Comment:
- CORRECTED BY LABELING ALL CHEMICAL SPRAY BOTTLES IN THE FACILITY WITH THE COMMON NAME OF THE CONTENTS WITH PAPER LABELS TAPED TO THE BOTTLES.
- 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.
|
11/23/2010 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED 5-10 HOUSE FLIES IN THE KITCHEN AND PREP AREAS. THE PRESENCE OF PESTS MUST BE CONTROLLED IN THE FACILITY. ERADICATE FLIES. WORK IN CONJUNCTION WITH A PEST CONTROL OPERATOR IF NECESSARY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION 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: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED EMPLOYEE EATING IN KITCHEN. OBSERVED BAG OF GRAPES ON PREP TABLE INTENDED FOR EMPLOYEE CONSUMPTION WHILE WORKING. EMPLOYEES MAY NOT EAT IN WORK AREAS. EMPLOYEE PERSONALS FOOD MUST BE STORED AWAY FROM CUSTOMER FOOD, FOOD ITEMS, AND PREP SURFACES. INSTRUCT ALL EMPLOYEES TO EAT IN THE DINING ROOM. PROVIDE A DESIGNATED AREA FOR THE STORAGE OF EMPLOYEE PERSON FOOD ITEMS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) displayed
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED RICE ON THE BUFFET HELD AT 110F, SLICED TOMATOES AT 55F, AND COOKED VEGETABLE APPETIZER AT 86F. THE PERSON IN CHARGE STATES THESE ITEMS ARE TRADITIONALLY SERVED AT ROOM TEMPERATURE AND ARE DISCARDED WHEN THE LUNCH BUFFET ENDS AT 3:00PM. ITEMS ON THE LUNCH BUFFET THAT ARE HELD AT ROOM TEMPERATURE, OR BETWEEN 41F AND 135F, MUST BE LABELED WITH THE TIME THAT ITEM EXPIRES, WHICH MAY NOT EXCEED 4 HOURS AFTER PREPARATION. LABEL THE LISTED ITEMS WITH DISCARD TIMES. PROVIDE WRITTEN PROCEDURES FOR HOW TIME IS USED AS A PUBLIC HEALTH CONTROL MEASURE ON THE BUFFET, INDICATE THAT ITEMS ARE LABELED WITH A DISCARD TIME ONCE PREPARED AND THAT THEY ARE DISCARDED INTO THE TRASH WITHIN 4 HOURS OF PREPARATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED SEVERAL CHEMICAL SPRAY BOTTLES WITH NO LABELS OR FADED LABELS THAT CANNOT BE READ. ANY WORKING CONTAINER OF A CHEMICAL MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. LABEL THE CHEMICAL SPRAY BOTTLES WITH THE NAME OF THE CONTENTS (IE: CLEANER, WINDOW CLEANER, ETC) COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED SEVERAL EMPLOYEES PREPARING FOOD WITHOUT HAIR RESTRAINTS. ALL EMPLOYEES PREPARING FOOD MUST WEAR FULL HEAD COVERINGS, SUCH AS HATS OR HAIR NETS. PROVIDE HAIR RESTRAINTS FOR FOOD EMPLOYEES.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELDS FOR THE 2 LIGHTS IN THE EAST WALK-IN COOLER (NEAR THE DISH WASHING 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
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In prep sink
- Corrections:
- Wash hands in a handwashing sink only.
- Comment:
- OBSERVED EMPLOYEE WASHING HANDS IN 1-COMPARTMENT FOOD PREP SINK. EMPLOYEES MUST WASH HANDS IN DESIGNATED HAND WASH SINKS TO PREVENT CONTAMINATION OF FOOD ITEMS AND OF HANDS WHILE WASHING. INSTRUCT EMPLOYEES TO WASH HANDS IN HAND WASH SINKS.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
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11/12/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING UTENSILS BEFORE STORING.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Frequency Before Use After Cle
- Comment:
- CORRECTED BY SANITIZING WARES AFTER WASHING. EMPLOYEES TRAINED BY INSPECTOR ON SET UP OF THE 3-COMPARTMENT SINK.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT SAFE TEMPERATURES. NO FOOD HELD AT ROOM TEMPERATURE BETWEEN ORDERS.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY LABELING REQUIRED FOODS WITH DISCARD DATE.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY REPLACING THE AVB AT THE MOP SINK. NO LEAK OBSERVED TODAY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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05/26/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 1. OBSERVED 15 KNIVES SOILED WITH DRIED FOOD DEBRIS ON THE MAGNETIC KNIFE RACK 2. OBSERVED 3 VEGETABLE PEELERS SOILED WITH DRIED FOOD DEBRIS 3. OBSERVED 5 HAND HELD CAN OPENERS WITH SOILED FOOD DEBRIS ON THE BLADES. 4. OBSERVED DRIED FOOD DEBRIS ON THE DRY SPICE SCOOPS STORED IN THE SPICES AT THE COOKLINE ALL FOOD-CONTACT SURFACES OF UTENSILS MUST BE KEPT CLEAN TO SIGHT AND TOUCH. ITEMS MUST BE CLEANED BEFORE RETURNING TO STORAGE (THE KNIFE RACK, DRAWER, OR BIN.) CLEAN NOTED AREAS NOW AND KEEP CLEAN. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 1. OBSERVED 15 KNIVES SOILED WITH DRIED FOOD DEBRIS ON THE MAGNETIC KNIFE RACK 2. OBSERVED 3 VEGETABLE PEELERS SOILED WITH DRIED FOOD DEBRIS 3. OBSERVED 5 HAND HELD CAN OPENERS WITH SOILED FOOD DEBRIS ON THE BLADES. 4. OBSERVED DRIED FOOD DEBRIS ON THE DRY SPICE SCOOPS STORED IN THE SPICES AT THE COOKLINE ALL FOOD-CONTACT SURFACES OF UTENSILS MUST BE KEPT CLEAN TO SIGHT AND TOUCH. ITEMS MUST BE CLEANED BEFORE RETURNING TO STORAGE (THE KNIFE RACK, DRAWER, OR BIN.) CLEAN NOTED AREAS NOW AND KEEP CLEAN. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- EMPLOYEES PRESENT OBSERVED WASHING UTENSILS BUT DID NOT PERFORM SANITIZE STEP. EMPLOYEES DO NOT KNOW HOW TO SET-UP THE 3-COMPARTMENT SINK TO WASH-RINSE-SANITIZE PROPERLY. ALL FOOD CONTACT SURFACES MUST BE SANITIZED AFTER CLEANING TO PROTECT FROM CONTAMINATION. TRAIN ALL EMPLOYEES ON PROPER WARE WASHING REQUIREMENTS. CONDUCTED TUTORIAL WITH EMPLOYEES AT THE TIME OF INSPECTION OF SET-UP OF THE 3-COMPARTMENT SINK, WARE WASHING, AND THE USE OF TEST STRIPS. ALSO PROVIDED DISH WASHING EMPLOYEES WITH SPANISH LANGUAGE TRAINING MATERIALS REGARDING WARE WASHING. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- EMPLOYEES PRESENT OBSERVED WASHING UTENSILS BUT DID NOT PERFORM SANITIZE STEP. EMPLOYEES DO NOT KNOW HOW TO SET-UP THE 3-COMPARTMENT SINK TO WASH-RINSE-SANITIZE PROPERLY. ALL FOOD CONTACT SURFACES MUST BE SANITIZED AFTER CLEANING TO PROTECT FROM CONTAMINATION. TRAIN ALL EMPLOYEES ON PROPER WARE WASHING REQUIREMENTS. CONDUCTED TUTORIAL WITH EMPLOYEES AT THE TIME OF INSPECTION OF SET-UP OF THE 3-COMPARTMENT SINK, WARE WASHING, AND THE USE OF TEST STRIPS. ALSO PROVIDED DISH WASHING EMPLOYEES WITH SPANISH LANGUAGE TRAINING MATERIALS REGARDING WARE WASHING. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED 3 COOKED VEGETABLES DISHES AT 86-95 DEGREES F HELD AT ROOM TEMPERATURE ON THE STOVE-TOP BETWEEN ORDERS. EMPLOYEES STATE THESE ITEMS WERE "JUST COOKED." POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135F OR ABOVE OR AT 41F OR BELOW IN ORDER TO PREVENT THE GROWTH OF BACTERIA. FOOD CANNOT BE HELD AT ROOM TEMPERATURE. COOL THESE COOKED FOODS AND PLACE INTO THE COOLER. IN GENERAL AFTER COOKING, KEEP DISHES HOT OR COOL, KEEP COLD, AND REHEAT TO ORDER. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED 3 COOKED VEGETABLES DISHES AT 86-95 DEGREES F HELD AT ROOM TEMPERATURE ON THE STOVE-TOP BETWEEN ORDERS. EMPLOYEES STATE THESE ITEMS WERE "JUST COOKED." POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135F OR ABOVE OR AT 41F OR BELOW IN ORDER TO PREVENT THE GROWTH OF BACTERIA. FOOD CANNOT BE HELD AT ROOM TEMPERATURE. COOL THESE COOKED FOODS AND PLACE INTO THE COOLER. IN GENERAL AFTER COOKING, KEEP DISHES HOT OR COOL, KEEP COLD, AND REHEAT TO ORDER. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED MANY PREPARED FOODS/ COOKED VEGETABLE DISHES IN BOTH WALK-IN COOLERS. EMPLOYEES STATE THAT THESE ITEMS ARE USED FOR 2-3 DAYS AND NO LONGER THAN ONE WEEK. NO FOOD ITEMS OBSERVED WITH DATE MARKINGS. ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE LABEL ALL PREPARED FOODS IN THE WALK-IN COOLERS THAT ARE NOT CONSUMED WITHIN 24 HOURS OF PREPARATION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED MANY PREPARED FOODS/ COOKED VEGETABLE DISHES IN BOTH WALK-IN COOLERS. EMPLOYEES STATE THAT THESE ITEMS ARE USED FOR 2-3 DAYS AND NO LONGER THAN ONE WEEK. NO FOOD ITEMS OBSERVED WITH DATE MARKINGS. ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE LABEL ALL PREPARED FOODS IN THE WALK-IN COOLERS THAT ARE NOT CONSUMED WITHIN 24 HOURS OF PREPARATION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Mop sink atmospheric vacuum breaker (AVB)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE ATMOSPHERIC VACUUM BREAKER(AVB) INSTALLED AT THE MOP SINK FAUCET HAS A LARGE LEAK WHEN THE WATER IS TURNED ON. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR TO PREVENT CONTAMINATION OF THE DRINKING WATER SUPPLY. REPAIR AVB AT MOP SINK. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Mop sink atmospheric vacuum breaker (AVB)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE ATMOSPHERIC VACUUM BREAKER(AVB) INSTALLED AT THE MOP SINK FAUCET HAS A LARGE LEAK WHEN THE WATER IS TURNED ON. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR TO PREVENT CONTAMINATION OF THE DRINKING WATER SUPPLY. REPAIR AVB AT MOP SINK. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- GENERAL CLEANING IS NEEDED OF NON-FOOD-CONTACT SURFACES OF EQUIPMENT. EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE HANDLES OF THE COOLERS AND FREEZERS WHERE DRIED FOOD DEBRIS IS ACCUMULATED, CLEAN THE CEILING MOUNTED FAN IN THE KITCHEN THAT IS SOILED WITH AN ACCUMULATION OF DUST, CLEAN THE EXTERIOR OF THE 4 SINGLE BURNER UNITS WHERE GREASE IS ACCUMULATED,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOIL AND FOOD DEBRIS BENEATH THE COOKING EQUIPMENT AND THE 2-DOOR TRUE COOLER IN THE KITCHEN. ALSO OBSERVED DRIED GREASE/FOOD DEBRIS ON THE WALL NEAR THE SINGLE BURNER UNIT WHERE FOODS ARE DEEP FRIED. THE PHYSICAL FACILITY MUST BE KEPT CLEAN. CLEAN NOW AND AS OFTEN AS NECESSARY TO PREVENT THE BUILD-UP OF SOIL.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE TEST STRIPS ARE PROVIDED BUT EMPLOYEES DO NOT KNOW HOW TO USE THEM. CHEMICAL TEST STRIPS MUST BE USED TO MONITOR SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK, IN WIPING CLOTH BUCKETS, AND IN SPRAY BOTTLES. TRAIN ALL EMPLOYEES ON THE USE OF CHEMICAL TEST STRIPS.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food Display
- Items:
- Food on display salad bar
- Problems:
- Lacking protection Sneeze guards
- Corrections:
- Protect against contamination
- Comment:
- MANY FOODS ON THE LUNCH BUFFET ARE NOT PROTECTED FROM OVERHEAD CONTAMINATION. FOODS ON DISPLAY MUST BE PROTECTED FROM CONTAMINATION BUT USE OF SNEEZE GUARDS, LIDS, OR SPECIALLY DESIGNED CONTAINERS THAT PROTECT FOOD WHILE DISPLAYING IT. MOVE ALL FOODS BENEATH THE PRESENT SNEEZE GUARD OR PROVIDE OTHER MEANS OF OVERHEAD PROTECTION FOR FOODS ON THE BUFFET.
- General violation description:
- 3-306.11 - Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- 1. COOKING UTENSILS AT THE COOK LINE OBSERVED STORED IN STANDING WATER AT ROOM TEMPERATURE. 2. SCOOPS FOR SEVERAL SPICES OBSERVED STORED WITH THE HANDLE IN CONTACT WITH THE FOOD. UTENSILS MUST BE STORED TO PREVENT CONTAMINATION OF THE FOOD AND TO PREVENT THE GROWTH OF BACTERIA ON THE UTENSILS. STORE COOK LINE UTENSILS IN CLEAN, DRY LOCATION AND CLEAN AT LEAST EVERY 4 HOURS. ARRANGE SPICE SCOOPS TO ENSURE THAT THE HANDLES ARE NOT IN CONTACT WITH THE FOODS.
- 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
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- buffet table
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- PLASTIC UTENSILS AT THE BUFFET STORED JUMBLED. TABLEWARE MUST BE STORED TO PREVENT CONTAMINATION FROM CUSTOMERS' AND EMPLOYEES' HANDS. REARRANGE PLASTIC TABLE WARE WITH HANDLES EXTENDED.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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05/12/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Krishna Catering, 28636 Ford, Garden City, MI 48135 »