- Critical: Food-Contact Surfaces
- Comment:
- Observed at time of inspection can opener blade has been replaced. Corrected.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
03/24/2015 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection can opener blade is becoming rusty and dull. Correct by replacing blade. Correct immediately to prevent contamination of food product from metal fragments. A follow up will occur in about 10 days.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection cut tomato's on cook line were holding at 49 F. Tomato's were stacked above the rim of the cold line. All other food in cold line was holding at 41 F or below. Tomato's were on line for about two hours. Tomato's removed for rapid cooling. All potentially hazardous cold food must be held at 41 F or below. Store food below rim of cold line to keep food at a safe temperature. Corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Restriction and Storage
- Items:
- Medication(s)
- Problems:
- Stored over/with
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- Observed at time of inspection contact solution, vitamin supplements, and skin care products, medications stored over soup hot holder. All medications and personal care items shall be stored/separated away from food to prevent contamination of product. Corrected at time of inspection. All items were removed. Corrected.
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed at time of inspection open cans of energy drinks, and bottles of water for employees through food prep areas. Containers did not have two degrees of separation from mouth and hand contact surfaces. Correct by storing drinks away form exposed food and providing cups with a lid and a straw or a lid and a Handel. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Rusty
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection shelves in waitress line prep cooler and shelves in prep coolers on cook line have paint flaking off in some areas and are rusty in others. Rusty shelves can contribute to the harborage and growth of pathogens. Paint peeling off shelves can contaminate food. Correct by removing rust and re-coating in a smooth non absorbent paint/epoxy or replace shelves so that they are smooth and easily cleanable. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
03/11/2015 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEES ON COOKLINE HANDLING READY TO EAT FOODS WITH BARE HANDS. ALL RTE FOODS SHALL NOT BE HANDLED WITH BARE HANDS. TRAIN STAFF IMMEDIATELY ON GLOVE USAGE., CORRECTED TODAY.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
|
09/19/2014 | Routine |
- Critical: Discarding or Reconditioning U
- Comment:
- ONE MEAT TRAY WAS STACKED OVER ANOTHER MEAT TRAY. TO PREVENT CONTAMINATION DO NOT STACK FOODS WITH OUT ANY SEPARATION. USE DELI TISSUE, LID OR FOOD WRAPPER. DISCARD CONTAMINATED FOOD. VIOLATION WAS CORRECTED BY EDUCATION.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP WAS AVAILABLE AT THE KITCHEN HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- 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)
|
03/18/2014 | Routine Inspection |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE ROOM WHERE DISH WASHER WAS LOCATED IS SOILED AND WET. CLEAN IT MORE FREQUENTLY.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER HANDLE WAS STICKY, CLEAN AND SANITIZE IT. IT WAS WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/20/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/26/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE COOK LINE MAKE TABLE: BOILED, SHELLED EGGS 60F, EGG BEATERS IN TALL 1 QUART CONTAINERS 66F AND 56F, CUT TOMATOES 57F, HAM 59F - ALL IN THE COOLER TOP. FISH IN COOLER BOTTOM 50F, POTATOES FOR HASH BROWNS 50F IN COOLER DRAWER. HOLD AT OR BELOW 41F. DO NOT STORE TALL CARTONS OF EGGS IN THE COOLER TOP WHERE THE TOP OF CARTON IS OUT OF TEMPERATURE CONTROL. THE OWNER STATED THAT THE FISH IS TAKEN IN AND OUT OF THE COOLER - USE TIME CONTROL, AS YOU USE FOR YOUR SHELL EGGS, IF THE FOOD IS GOING OVER 41F AND USE OR DISCARD WITHIN 6 HOURS. DISPOSE OF NOTED FOOD, EXCEPT FOR THE TOMATOES - JUST RECENTLY CUT.,
- 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)
- Locations:
- Cookline steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- MASHED POTATOES AT 109F HELD ABOVE THE HOT WELLS AT THE STEAM TABLE. HOLD AT OR ABOVE 135F. CORRECTED BY REHEATING TO 165F AND HOLDING IN THE HOT WELL.
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- dish washing area
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- LABEL THE DEGREASER AND WINDOW CLEANER. CORRECTED BY LABELING.
- 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.
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- Cookline prep cooler
- Problems:
- Improperly
- Comment:
- 1) A TALL CONTAINER OF SAUSAGE LINKS, TIGHTLY PACKED INTO CONTAINER AT 80F IN THE PREP COOLER BOTTOM. COOL SPREAD OUT IN SHALLOW PAN. 2) CUT TOMATOES PUT INTO MAKE TABLE TOP BEFORE COOLING FROM ROOM TEMP TO 41F. COOL IN WALK IN COOLER AFTER CUTTING, BEFORE PUTTING INTO MAKE TABLE., CORRECTED BY SPREADING OUT IN A SHALLOW PAN.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- reach-in cooler(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- A BROOM STORED NEXT TO REACH IN FREEZER WITH THE DUSTY END OF THE BROOM AT THE EDGE OF THE DOOR, NEAR THE FOOD WHEN THE DOOR OPENS. REDUCE THE NUMBER OF ITEMS STORED IN THAT SPACE TO ALLOW THE BROOM TO BE AWAY FROM THE COOLER DOOR.
- 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
|
09/12/2012 | Routine |
| No violation noted during this evaluation. | 03/09/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY REPLACING THE CAN OPENER BLADE.
- 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: Controlling Pests
- Comment:
- CORRECTED BY ELIMINATING THE FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY SMOKING OUTSIDE THE FACILITY.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING FOOD AT 39F-41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING RAW CHICKEN AWAY FROM OTHER FOOD AND INSTALLING A BARRIER ON SHELF TO PROTECT FOOD FROM UNCLEAN PRODUCE.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
11/09/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE IS RUSTED. CLEAN, OR REPLACE IF NEEDED.
- 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) Equipment can openers
- Locations:
- food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER BLADE IS RUSTED. CLEAN, OR REPLACE IF NEEDED.,
- 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: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- storage area
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED DRAIN FLIES SWARMING AROUND THE ONIONS IN THE STORAGE AREA. ELIMINATE THE FLIES AND ANY HARBORAGE CONDITIONS. IT IS RECOMMENDED TO STORE THE ONIONS IN THE WALK IN COOLER TO PROTECT FROM THE FLIES.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- storage area
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED DRAIN FLIES SWARMING AROUND THE ONIONS IN THE STORAGE AREA. ELIMINATE THE FLIES AND ANY HARBORAGE CONDITIONS. IT IS RECOMMENDED TO STORE THE ONIONS IN THE WALK IN COOLER TO PROTECT FROM THE FLIES. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- OBSERVED CIGARETTE BUTTS IN FACILITY UTILITY ROOM. DO NOT SMOKE INSIDE OF THE RESTAURANT. REMOVE THE BUTT CAN BEING USED AS AN ASH TRAY.
- 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: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Smoking
- Corrections:
- Smoke only in designated areas as restricted above.
- Comment:
- OBSERVED CIGARETTE BUTTS IN FACILITY UTILITY ROOM. DO NOT SMOKE INSIDE OF THE RESTAURANT. REMOVE THE BUTT CAN BEING USED AS AN ASH TRAY.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) COOK LINE- WEST PREP COOLER: FISH AT 53F IN BOTTOM OF COOLER. EGG BEATERS 56F, EGGS 51F, CUT TOMATOES 51F IN TOP OF COOLER. 2) COOK LINE- EAST PREP COOLER: CUT TOMATOES AT 50F. 3) WAIT STATION GLASS DOOR COOLER: PRE-PORTIONED RANCH DRESSING MADE IN HOUSE AT 46-53F. HOLD AT OR BELOW 41F TO PROTECT CUSTOMERS FROM CONTAMINATED FOOD DUE TO BACTERIAL GROWTH. CORRECT THIS CHRONIC VIOLATION IMMEDIATELY. DISCARD ALL FOOD HELD AT OVER 41F IN COOLERS, DO NOT SELL.
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) COOK LINE- WEST PREP COOLER: FISH AT 53F IN BOTTOM OF COOLER. EGG BEATERS 56F, EGGS 51F, CUT TOMATOES 51F IN TOP OF COOLER. 2) COOK LINE- EAST PREP COOLER: CUT TOMATOES AT 50F. 3) WAIT STATION GLASS DOOR COOLER: PRE-PORTIONED RANCH DRESSING MADE IN HOUSE AT 46-53F. HOLD AT OR BELOW 41F TO PROTECT CUSTOMERS FROM CONTAMINATED FOOD DUE TO BACTERIAL GROWTH. CORRECT THIS CHRONIC VIOLATION IMMEDIATELY. DISCARD ALL FOOD HELD AT OVER 41F IN COOLERS, DO NOT SELL.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s), Unwashed fruit(s) and vegetable(s)
- Problems:
- Stored over/next to, Stored over/next to Ready-to-eat food(s)
- Corrections:
- Keep separate., Store unwashed fruits/vegetables below and away from foods needing little or no further prep.
- Comment:
- 1) WALK IN COOLER: OBSERVED RAW CHICKEN STORED OVER COOKED POTATOES, UNCLEAN PRODUCE OVER VARIOUS READY TO EAT FOODS, VARIOUS FOOD STORED UNCOVERED, INCLUDING ABOVE FOOD STORED BELOW RAW CHICKEN AND PRODUCE. STORE RAW CHICKEN BELOW OR AWAY FROM OTHER FOOD. PROVIDE LIDS ON ALL FOOD. COOL COOKED FOOD ON UPPER SHELF OF COOLER AND PROVIDE LIDS AFTER COOLING IS COMPLETE. 2) PREP COUNTER: OBSERVED RAW CHICKEN NEXT TO VARIOUS READY TO EAT FOOD AT THE COOKING AREA PREP COUNTER. CORRECT THIS CHRONIC VIOLATION IMMEDIATELY.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s), Unwashed fruit(s) and vegetable(s)
- Problems:
- Stored over/next to, Stored over/next to Ready-to-eat food(s)
- Corrections:
- Keep separate., Store unwashed fruits/vegetables below and away from foods needing little or no further prep.
- Comment:
- 1) WALK IN COOLER: OBSERVED RAW CHICKEN STORED OVER COOKED POTATOES, UNCLEAN PRODUCE OVER VARIOUS READY TO EAT FOODS, VARIOUS FOOD STORED UNCOVERED, INCLUDING ABOVE FOOD STORED BELOW RAW CHICKEN AND PRODUCE. STORE RAW CHICKEN BELOW OR AWAY FROM OTHER FOOD. PROVIDE LIDS ON ALL FOOD. COOL COOKED FOOD ON UPPER SHELF OF COOLER AND PROVIDE LIDS AFTER COOLING IS COMPLETE. 2) PREP COUNTER: OBSERVED RAW CHICKEN NEXT TO VARIOUS READY TO EAT FOOD AT THE COOKING AREA PREP COUNTER. CORRECT THIS CHRONIC VIOLATION IMMEDIATELY.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- SEVERAL MOPS OBSERVED STORED ON FLOOR WET. AIR DRAY MOPS. HANG DRY TO PREVENT MOLD/BACTERIA GROWTH AND TO PREVENT DRAIN FLY HARBORAGE.
- 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.
|
09/21/2011 | Routine Inspection |
- Critical: Cooling
- Comment:
- CORRECTED BY RAPID COOLING. OBSERVED ICE STICKS IN USE, AND FOOD COOLED YESTERDAY IS AT 41F.
- 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:
- CORRECTED BY HOLDING AT 41F. *NOTE: FIVE WHOLE HAMS WERE BEING CUT AT REAR PREP TABLE, BUT WERE STILL AT 43F AT INSPECTION. PLEASE REFRIGERATE BATCHES OF HAM AS THE CUTTING PROGRESSES TO PREVENT UNNECESSARY WARMING.
- 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 DATE MARKING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED: THE RAW CHICKEN IS NOW PREPPED AT END OF COUNTER SEPARATELY, AND THEN STORED IN COOLER AWAY FROM OTHER FOOD. NO MISUSE OF RAGS OBSERVED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY USING SMALLER START BATCHES, AND TIME MARKING FOR CONTROL.
- 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: When to Wash
- Comment:
- CORRECTED: EMPLOYEES WERE WEARING GLOVES AT START OF INSPECTION, AND WERE NOT PUTTING GLOVES ON WITHOUT WASHING HANDS. NO HAND WASHING VIOLATIONS NOTED.
- 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
- Cooling methods
- Comment:
- FOOD NOW COOLED LOOSELY COVERED. ICE STICKS ALSO USED.
- 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
|
04/14/2011 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled, Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours, 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., Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- SOUP COOLING IN WALK IN COOLER AS FOLLOWS: 11 POTS OF SOUP COOLING AT (EXAMPLE) 89F CENTER 75F EDGE OF POT. 5 POTS OF SOUP COOLING FOR 2 DAYS, NOW AT 44F. DISCARD THAT SOUP. MASHED POTATOES COOLING SINCE YESTERDAY, NOW AT 44F. COOL AS STATED ABOVE IN THE FOOD CODE.
- 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
- Items:
- Cooked food(s) cooled, Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours, 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., Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- SOUP COOLING IN WALK IN COOLER AS FOLLOWS: 11 POTS OF SOUP COOLING AT (EXAMPLE) 89F CENTER 75F EDGE OF POT. 5 POTS OF SOUP COOLING FOR 2 DAYS, NOW AT 44F. DISCARD THAT SOUP. MASHED POTATOES COOLING SINCE YESTERDAY, NOW AT 44F. COOL AS STATED ABOVE IN THE FOOD CODE.,
- 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
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) IN THE COOK LINE MAKE TABLE: TOP OF COOLER - EGGS OBSERVED AT 49F, CUT TOMATOES AT 46F. BOTTOM OF COOLER - RAW FISH AT 53F. HOLD AT OR BELOW 41F. 2) A VERY LARGE QUANTITY OF HAM BEING CUT UP AT REAR PREP TABLE OBSERVED AT 55F, OUT ON TABLE AFTER CUTTING, FOR AN HOUR DURING THE INSPECTION: ALSO OBSERVED BY PREVIOUS INSPECTOR. USE SMALLER START BATCHES OF FOOD. PUT THE HAM INTO THE COOLER AS IT IS BEING CUT UP. 3) RANCH DRESSING IN THE PIE CASE AT 46F. *CORRECT THESE CHRONIC COLD HOLDING/TIME-TEMPERATURE ABUSE PROBLEMS IMMEDIATELY. AN OFFICE CONSULTATION AT WCHD WILL BE SCHEDULED TO ADDRESS THIS ISSUE.
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) IN THE COOK LINE MAKE TABLE: TOP OF COOLER - EGGS OBSERVED AT 49F, CUT TOMATOES AT 46F. BOTTOM OF COOLER - RAW FISH AT 53F. HOLD AT OR BELOW 41F. 2) A VERY LARGE QUANTITY OF HAM BEING CUT UP AT REAR PREP TABLE OBSERVED AT 55F, OUT ON TABLE AFTER CUTTING, FOR AN HOUR DURING THE INSPECTION: ALSO OBSERVED BY PREVIOUS INSPECTOR. USE SMALLER START BATCHES OF FOOD. PUT THE HAM INTO THE COOLER AS IT IS BEING CUT UP. 3) RANCH DRESSING IN THE PIE CASE AT 46F. *CORRECT THESE CHRONIC COLD HOLDING/TIME-TEMPERATURE ABUSE PROBLEMS IMMEDIATELY. AN OFFICE CONSULTATION AT WCHD WILL BE SCHEDULED TO ADDRESS THIS ISSUE.,
- 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:
- Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- WALK IN COOLER: 6 CONTAINERS OF HAM, COOKED POTATOES WITHOUT DATE MARKING. PIE COOLER: CREAM AND MERINGUE PIES, AND CHEESE CAKE OPENED WITHOUT DATE MARKING. DADTE MARK WHEN OPENED/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: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- WALK IN COOLER: 6 CONTAINERS OF HAM, COOKED POTATOES WITHOUT DATE MARKING. PIE COOLER: CREAM AND MERINGUE PIES, AND CHEESE CAKE OPENED WITHOUT DATE MARKING. DADTE MARK WHEN OPENED/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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- PAR COOKED CHICKEN, RAW INSIDE STORED NEXT TO PITA BREAD AND POTATOES ON PREP TABLE. POT OF PAR COOKED CHICKEN WAS CUT UP AT SALAD STATION OF MAKE TABLE, THEN STORED IN POT NEXT TO SALAD ITEMS. PREPARE AND STORE AWAY FROM READY TO EAT FOOD AS DISCUSSED. A WIPING CLOTH WAS WASHED IN THE HAND SINK THEN PLACED ONTO THE FOOD PREP COUNTER AT THE MAKE TABLE. DO NOT WASH RAGS IN THE HAND SINK. WAS, RINSE AND SANITIZE THE COUNTER AFTER ANY CONTAMINATION, INCLUDING BY THE SOILED WIPING CLOTH.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- PAR COOKED CHICKEN, RAW INSIDE STORED NEXT TO PITA BREAD AND POTATOES ON PREP TABLE. POT OF PAR COOKED CHICKEN WAS CUT UP AT SALAD STATION OF MAKE TABLE, THEN STORED IN POT NEXT TO SALAD ITEMS. PREPARE AND STORE AWAY FROM READY TO EAT FOOD AS DISCUSSED. A WIPING CLOTH WAS WASHED IN THE HAND SINK THEN PLACED ONTO THE FOOD PREP COUNTER AT THE MAKE TABLE. DO NOT WASH RAGS IN THE HAND SINK. WAS, RINSE AND SANITIZE THE COUNTER AFTER ANY CONTAMINATION, INCLUDING BY THE SOILED WIPING CLOTH.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- ELEVEN TRAYS OF EGGS OUT OF TEMPERATURE CONTROL HELD AT BETWEEN 69F AND 89F FOOD TEMP. KEEP IN COOLER OR USE TIME CONTROL AS STATED ABOVE IN THE FOOD CODE.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- ELEVEN TRAYS OF EGGS OUT OF TEMPERATURE CONTROL HELD AT BETWEEN 69F AND 89F FOOD TEMP. KEEP IN COOLER OR USE TIME CONTROL AS STATED ABOVE IN THE FOOD CODE.,
- 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: 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:
- EMPLOYEES OBSERVED PUTTING ON GLOVES WITHOUT WASHING HANDS FIRST AT START OF INSPECTION (AFTER HANDLING VARIOUS FOOD ITEMS). WASH HANDS BEFORE PUTTING ON GLOVES. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.
- 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: 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:
- EMPLOYEES OBSERVED PUTTING ON GLOVES WITHOUT WASHING HANDS FIRST AT START OF INSPECTION (AFTER HANDLING VARIOUS FOOD ITEMS). WASH HANDS BEFORE PUTTING ON GLOVES. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- SEE 3-501.14 - VARIOUS FOOD COOLED IN COVERED, TALL CONTAINERS IN THE COOLER. COOL AS STATED ABOVE IN THE FOOD CODE.
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- SEE 3-501.14 - VARIOUS FOOD COOLED IN COVERED, TALL CONTAINERS IN THE COOLER. COOL AS STATED ABOVE IN THE FOOD CODE.,
- 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
|
03/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 10/19/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- , USE LIDDED CUPS WITH STRAWS FOR DRINKS AT FOOD WORK AREAS.....2 OPEN DRINKS (SYROFOAM CUPS) OBSERVED AT DIFFERENT 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- HAM CHUNKS RECORDED AT 64F AND SAUSAGE CHUNKS RECORDED AT 62F......THESE FOODS ARE STORED ON COUNTER THE ENTIRE INSPECTION...DISCARD AND DO NOT USE IN FOOD PREPARATION....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT (41F OR BELOW) OR AT (135F OR ABOVE). SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ..FAX@ 734-727-7165
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS SEPARATE FROM OTHER FOODS IN ALL COOLERS.......FRENCH TOAST BATTER OBSERVED STORED NEXT TO MAYONAISE IN REACH IN COOLER AND OVER CHILI/CHILI SAUCE IN WALK IN COOLER. GOUND ROUND OBSERVED STORED OVER BEEF KABOB IN WALK IN AND RAW BEEF OBSERVED STORED OVER SPINACH IN CHEF'S REACH IN COOLER. ENSURE RAW ANIMAL FOODS ARE STORED ON BOTTOM SHELF SEPARATE FROM OTHER NON FOODS....DO NOT STORE THE RAW ANIMAL FOODS OVER OR ADJACENT (NEXT TO) THE NON RAW MEAT FOOD PRODUCTS.......STORED GOUND ROUND ON BOTTOM SHELF SEPARATE FROM RAW( BEEF , PORK, OR FISH )
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: 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:
- ENSURE EMPLOYEES WASH HANDS BEFORE PUTTING ON GLOVES, AFTER CONTAMINATING GLOVES WITH CHEMICALS OR RAW ANIMALFOODS.....NO HANDWASHING OBSERVED BY EMPLOYEES BEFORE PUTTING ON GLOVES OR AFTER CONTAMINATING GLOVES WITH RAW EGG AND WET WIPING CLOTH......COOK OBSERVED TOUCHING READY TO EAT FOODS WITH CONTAMIATED GLOVES.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOK OBSERVED WITHOUT HAT ......ENSURE ALL COOKS WEAR HAT, CAP, OR HAIRNET WHEN WORKING WITH FOOD.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REFILL PAPER TOWELING AT 2 HANDWASH SINKS (FRONT WAITTRESS SINK AND BACK SINK NEAR DISHWASHER).
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- INSTALL EASILY CLEANABLE NON ABSORBANT BARRIER AT HANDWASH SINK AT COOKS LINE TO PROTECT CLEAN PLATES FROM SPLASH AND CONTAMINATION OR DISCONTINUE CLEAN EQUIPMENT STORAGE NEXT TO HANDWASH SINK.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
09/24/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about L. George's Coney Island, 43711 Michigan Ave., Canton Twp, MI 48188 »