La Bistecca, 39405 Plymouth, Plymouth, MI 48170 - inspection findings and violations

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Business Info

Restaurant name: LA BISTECCA
Address: 39405 Plymouth, Plymouth, MI 48170
Permit #: 037930
Non-smoking facility: No
Last inspection: 03/11/2015
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Inspection findings

Inspection date

Type
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    Cookline
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CUT TOMATOES OBSERVED AT 45 F AT COOKLINE. ALL T.C.S. FOODS SHALL BE HELD AT 41 F OR LOWER AT ALL TIMES. COOL TOMATOES DOWN IN ICE OR OTHER COOLER TO GET THEM OUT OF TEMPERATURE DANGER ZONE IMMEDIATELY., CORRECTED-TOMATOES COOLED DOWN TO GET THEM OUT OF TEMPERATURE DANGER ZONE AND COLD HELD PROPERLY TODAY.
    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)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    floor
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE COOKLINE FLOORS AND THE DISHWASHING AREA WALLS ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. IMPROVE CLEANING IN THESE AREAS IMMEDIATELY.
    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.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Locations:
    kitchen
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    exhaust hood light shield (s)
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
 03/11/2015Routine
  • Critical: Consumption of Animal Foods th
    Comment:
    Observed at time of inspection new menu is still being written. Provide a copy to David Pearson at the Wayne County Health department for review. Dpearson@waynecounty.com. If a copy is provided and is found to meet the 2009 Michigan food code a follow up will not be needed. Provide before next routine inspection. IF menu is not provided a follow up will occur.
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Consumption of Animal Foods th
    Comment:
    Observed at time of inspection new menu is still being written. Provide a copy to David Pearson at the Wayne County Health department for review. Dpearson@waynecounty.com. If a copy is provided and is found to meet the 2009 Michigan food code a follow up will not be needed. Provide before next routine inspection. IF menu is not provided a follow up will occur.
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection top of prep cooler is no longer being used to hold food. Bottom of prep cooler is holding food at 35 F. Corrected Also observed in walk in cooler all food longing at 40 F. 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: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection meat sauce in hot holders holding at 145 F. 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: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection top of prep cooler is no longer being used to hold food. Bottom of prep cooler is holding food at 35 F. Corrected Also observed in walk in cooler all food longing at 40 F. 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: Potentially Hazardous Food (Ti
    Comment:
    Observed at time of inspection meat sauce in hot holders holding at 145 F. 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)
 09/24/2014Follow-up
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Observed at time of inspection consumer advisory on dinner menu is missing the disclaimer statement saying that menu items can be ordered raw or under cooked. The lunch menu has the menu items identified with an asterisk but is missing both the disclaimer statement and the reminder statement. Correct by providing the above or switch to the "ask your server" consumer advisory. Correct immediately a follow up will occur at the next routine inspection. ,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Observed at time of inspection consumer advisory on dinner menu is missing the disclaimer statement saying that menu items can be ordered raw or under cooked. The lunch menu has the menu items identified with an asterisk but is missing both the disclaimer statement and the reminder statement. Correct by providing the above or switch to the "ask your server" consumer advisory. Correct immediately a follow up will occur at the next routine inspection. ,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Observed at time of inspection can opener blade had a build up of dry food particles. Food contact surfaces need to be cleaned after each use. Corrected at time of inspection can opener removed and sent through the dishwasher. Corrected.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Observed at time of inspection can opener blade had a build up of dry food particles. Food contact surfaces need to be cleaned after each use. Corrected at time of inspection can opener removed and sent through the dishwasher. Corrected.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Observed at time of inspection no paper towel at hand wash sink in kitchen and at bar hand wash sink. Corrected at time of inspection paper towel was provided. Corrected.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Observed at time of inspection no paper towel at hand wash sink in kitchen and at bar hand wash sink. Corrected at time of inspection paper towel was provided. Corrected.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: 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 in walk in cooler cut tomato 45 F, cooked noodles 45 F beef 46-47 F, ground beef 50 F, cut lettuce 50, salmon 45 F, Chicken 46 F. Food has been in walk in cooler over night. Observed on prep line cooler cherry tomato's 60 F cheese 58 F. Discard all potentially hazardous cold food that has been temperature abused. Employee stated that all the food in the prep cooler was pulled out of the walk in cooler that morning and placed in the prep cooler. Food could have been out of temperature at least since yesterday, discard all potentially hazardous cold food that has been stored in the walk in over night. Discard all potentially hazardous cold food that has been temperature abused. This is a repeat violation fill out risk control plan. A follow up will occur in about 10 days. This is a repeat violation fill out risk control plan and submit within 5 days. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: 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 in hot holder meat sauces holding at 78 and 99 F. Hot held food needs to be cooked to temperature on the stove then hot held at 135 F or above. Correct immediately by holding hot food at 135 F or above. A follow up will occur in about 10 days.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: 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 in walk in cooler cut tomato 45 F, cooked noodles 45 F beef 46-47 F, ground beef 50 F, cut lettuce 50, salmon 45 F, Chicken 46 F. Food has been in walk in cooler over night. Observed on prep line cooler cherry tomato's 60 F cheese 58 F. Discard all potentially hazardous cold food that has been temperature abused. Employee stated that all the food in the prep cooler was pulled out of the walk in cooler that morning and placed in the prep cooler. Food could have been out of temperature at least since yesterday, discard all potentially hazardous cold food that has been stored in the walk in over night. Discard all potentially hazardous cold food that has been temperature abused. This is a repeat violation fill out risk control plan. A follow up will occur in about 10 days. This is a repeat violation fill out risk control plan and submit within 5 days. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: 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 in hot holder meat sauces holding at 78 and 99 F. Hot held food needs to be cooked to temperature on the stove then hot held at 135 F or above. Correct immediately by holding hot food at 135 F or above. A follow up will occur in about 10 days.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Observed at time of inspection filters above cook line have a build up of grease and dust. Freezer in the basement has ice building up on the condenser line. Also dust build up on fans in walk in cooler. Correct by cleaning at a frequency able to prevent the build up of dust, grease and ice. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Observed at time of inspection filters above cook line have a build up of grease and dust. Freezer in the basement has ice building up on the condenser line. Also dust build up on fans in walk in cooler. Correct by cleaning at a frequency able to prevent the build up of dust, grease and ice. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 09/04/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED AT TIME OF INSPECTION COOLER IS NO LONGER IN USE NO FOOD ON THE INSIDE. A PART IS ON ORDER TO FIX THE COOLER. 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: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED AT TIME OF INSPECTION COOLER IS NO LONGER IN USE NO FOOD ON THE INSIDE. A PART IS ON ORDER TO FIX THE COOLER. 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)
 03/07/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed bottom prep cooler furthest from door cut cherry tomato's at 49 F prep date two days ago and spinach at 49 F that had been placed in the cooler an hour ago. Correct by holding all potentially hazardous food at 41 F or below. Tomato's discarded and spinach moved to walk in cooler to cool. A follow up will occur in about 10 days. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed bottom prep cooler furthest from door cut cherry tomato's at 49 F prep date two days ago and spinach at 49 F that had been placed in the cooler an hour ago. Correct by holding all potentially hazardous food at 41 F or below. Tomato's discarded and spinach moved to walk in cooler to cool. A follow up will occur in about 10 days. ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Cleaned when food items are exposed
    Corrections:
    Clean in sanitary manner when no food items are exposed.
    Comment:
    Observed vents in the hood above cook line have accumulated grease on them Correct by cleaning at a frequency able to prevent the build up of grease on vents. Correct as soon as possible. A follow up will occur at the next routine 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.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Cleaned when food items are exposed
    Corrections:
    Clean in sanitary manner when no food items are exposed.
    Comment:
    Observed vents in the hood above cook line have accumulated grease on them Correct by cleaning at a frequency able to prevent the build up of grease on vents. Correct as soon as possible. A follow up will occur at the next routine 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.
 02/20/2014Routine
No violation noted during this evaluation. 09/06/2013Follow-up
No violation noted during this evaluation. 08/07/2013Routine
  • Critical: Potentially Hazardous Food (Ti
    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)
 02/07/2013Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN INTERIOR OF ICE MACHINE.......RESIDUE OBSERVED ON INTERIOR OVERHAND DISCARD ICE ....CLEAN AND SANITZE INTERIOR ...THEN BEGIN ICE MAKING PROCESS.
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN INTERIOR OF ICE MACHINE OF OBSERVED RESIDUE OR GROWTH
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN INTERIOR OF ICE MACHINE.......RESIDUE OBSERVED ON INTERIOR OVERHAND DISCARD ICE ....CLEAN AND SANITZE INTERIOR ...THEN BEGIN ICE MAKING PROCESS.
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN INTERIOR OF ICE MACHINE OF OBSERVED RESIDUE OR GROWTH
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CUT TOMATOES RECORDED AT 49F.........MAINTAIN AT 41F OR BELOW
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CUT TOMATOES RECORDED AT 49F......MAINTAIN AT 41F OR BELOW,
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CUT TOMATOES RECORDED AT 49F.........MAINTAIN AT 41F OR BELOW
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CUT TOMATOES RECORDED AT 49F......MAINTAIN AT 41F OR BELOW,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS IN WALKIN COOLER.......NO DATES ON BEAN SALAD, COOKED RICE, REWRAPPED LUNCH MEAT CHUNKS.
    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, Potentially Haza
    Comment:
    PROVIDE DISCARD DATES ON BEAN SALAD, COOKED RICE AND REWRAPPED LUNCH MEAT CHUNKS
    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, 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:
    PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS IN WALKIN COOLER.......NO DATES ON BEAN SALAD, COOKED RICE, REWRAPPED LUNCH MEAT CHUNKS.
    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, Potentially Haza
    Comment:
    PROVIDE DISCARD DATES ON BEAN SALAD, COOKED RICE AND REWRAPPED LUNCH MEAT CHUNKS
    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
 01/09/2013Routine
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    THE OPERATOR MENTIONED IT WAS A HEAT MACHINE. CHECKED WITH THE THERMO STRIP AND IT CHANGED IN COLOR. VIOLATION CAN BE REMOVED IF THE SUPERVISOR THINKS IT IS ACCEPTABLE.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 07/27/2012Follow-up
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE DISH WASHER IS NOT SANITIZING DISHES. DID NOT NOTICE ANY COLOR CHANGE WITH THE CHLORINE TEST STRIPS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. MEAN TIME SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. ,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 07/19/2012Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    THE AIR TEMPERATURE OF THE COOLER WAS AT 40F AND NO FOOD WAS STORED IN THE SHELVES. IN THE UPPER SANDWICH PART, THE RICE WAS AT 39F AND THE POTATO WAS AT 40F. THE CONDENSER UNIT WAS CLEANED AND THE MOTOR WAS REPLACED. VIOLATION HAD BEEN 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)
 02/23/2012Follow-up
  • Critical: Hot and cold holding
    Comment:
    THE COOLER WAS AT 43.4 F AND THE 6 CHEESE WAS AT 48F AND THE ESCARGOT (SHRIMP) WAS AT 49F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 02/07/2012Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE FOUR DOOR IN RAIL COOLER (SEEMS USES ONLY ONE COMPRESSOR) OPPOSITE TO THE GRILL WAS AT 45F AND THE RICE+CHEESE CAKES WERE AT 45F AND THE CRAB MEAT WAS AT 46F. THESE PRODUCTS WERE LOCATED IN THE LEFT TWO COMPARTMENTS. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. DO NOT STORE ANY PHF IN THE TWO COMPARTMENTS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 01/26/2012Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    THE WALK IN COOLER WAS AT 37.4 AND THE CHEESE CAKE WAS AT 40F, THE STEAK WAS AT 42F. THE THERMOSTAT POSITION WAS CHANGED AND CHARGED THE COOLER WITH THE REFIGERANT. VIOLATION HAD BEEN 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)
  • Preset Tableware
    Comment:
    THE PRESET TABLEWARE IS REMOVED WHEN THE CUSTOMERS ARE SEATED.
    General violation description:
    4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
 08/17/2011Follow-up
  • Critical: Hot and cold holding
    Comment:
    THE VEAL IN THE WALK IN COOLER WAS AT 43.7F AND THE BEEF WAS AT 43.5F. WE RECOMMEND TO HOLD THE COOLER AROUND 38F TO COMPENSATE FOR FREQUENT OPENINGS. MAKE SURE IT MAINTAINS UNDER 41F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 08/04/2011Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The walk in cooler was at 49f and the rice was at 47f and the lamb was at 45f. Potentially hazardous food shall be stored under 41f. Discard the phf that are above 41f and stored for more than 4 hours in this cooler. Do not serve those items to the public. A follow up inspection will be conducted with in 10 days., ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Preset Tableware
    Items:
    Preset tableware
    Problems:
    Not protected from contamination
    Corrections:
    Provide wrapped or dispense from an approved self-service dispenser.
    Comment:
    The preset table ware is exposed to dust and other contaminants. Wrap them or change them when the customer is seated.,
    General violation description:
    4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
 07/28/2011Routine Inspection
  • Critical: Methods-Hot Water and Chemical
    Comment:
    THE DISH MACHINE IS NOW PROPERLY SANITIZING ITEMS. ITEM CORRECTED. THE DISH MACHINE NOW PROPERLY WASHES, RINSES AND SANITIZES ALL ITEMS.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: System Maintained in Good Repa
    Comment:
    THE WAITSTATION HANDSINK IS NOW NOT LEAKING-FLOODING THE DIDNING ROOM AND KITCHEN. ITEM CORRECTED. THE HANDSINK CAN NOW BE USED TO WASH HANDS AND NOT CAUSE ANY OVERFLOW PROBLEMS.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 02/04/2011Follow-up
  • Critical: Methods-Hot Water and Chemical
    Comment:
    THE DISH MACHINE IS STILL NOT PROPERLY SANITIZING DISHES/DISHWARE, FLATWARE. HAVE ALL DISHES/FLATWARE SANITIZED IN THREE COMPARTMENT SINK AFTER BEING WASHED. HAVE DISH MACHINE REPAIRED BY 1/31/11.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Methods-Hot Water and Chemical
    Comment:
    THE DISH MACHINE IS STILL NOT PROPERLY SANITIZING DISHES/DISHWARE, FLATWARE. HAVE ALL DISHES/FLATWARE SANITIZED IN THREE COMPARTMENT SINK AFTER BEING WASHED. HAVE DISH MACHINE REPAIRED BY 1/31/11.,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Preventing Contamination from
    Comment:
    ALL CHEESE AND FOOD ITEMS IN GOOD CONDITION AND NO MOLD FOUND. ITEM CORRECTED.
    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
  • Critical: Separation, Packaging, & Segre
    Comment:
    RAW SHRIMP, CHICKEN AND BEEF SEPARARTED COOLERS. NO CROSS CONTAMINATION IN COOLERS. ITEM CORRECTED.
    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: System Maintained in Good Repa
    Comment:
    THE WAIT STATION HAND SINK STILL FLOODS FLOOR WHEN USED, ITEM NOT CORRECTED. PROPERLY REPAIR HAND SINK FOR EMPLOYEES TO PROPERLY USE HAND SINK. CORRECT BY 1/31/11.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: System Maintained in Good Repa
    Comment:
    THE WAIT STATION HAND SINK STILL FLOODS FLOOR WHEN USED, ITEM NOT CORRECTED. PROPERLY REPAIR HAND SINK FOR EMPLOYEES TO PROPERLY USE HAND SINK. CORRECT BY 1/31/11.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 01/21/2011Follow-up
  • Critical: Methods-Hot Water and Chemical
    Items:
    Hot water sanitizer
    Locations:
    at the dishwasher
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Corrections:
    Provide 170 degree F hot water for sanitizing.
    Comment:
    THE DISH MACHINE IS NOT PROPERLY SANITIZING THE DISHES/ITEMS THAT ENTER MACHINE. ALL DISH MACHINES SHALL HAVE A PROPER WAH, RINSE AND SANITIZE CYCLE TO PROTECT CUSTOMER HEALTH. REPAIR DISH MACHINE TO PROPERLY WAH, RINSE AND SANITIZE BY 1/23/11.,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Methods-Hot Water and Chemical
    Items:
    Hot water sanitizer
    Locations:
    at the dishwasher
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Corrections:
    Provide 170 degree F hot water for sanitizing.
    Comment:
    THE DISH MACHINE IS NOT PROPERLY SANITIZING THE DISHES/ITEMS THAT ENTER MACHINE. ALL DISH MACHINES SHALL HAVE A PROPER WAH, RINSE AND SANITIZE CYCLE TO PROTECT CUSTOMER HEALTH. REPAIR DISH MACHINE TO PROPERLY WAH, RINSE AND SANITIZE BY 1/23/11., ,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    walk-in cooler(s)
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    CHEESE FOUND IN THE WALK IN COOLER HAS MOLD GROWING ON IT. ALL FOODS SHALL BE SAFE FOR CONSUMPTION AT ALL TIMES. DISCARD ALL UNSAFE FOODS/CHEESE ITEMS IMMEDIATELY/BY 1/23/11.,
    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
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW SHRIMP AND CHICKEN STORED NEXT TO EACH OTHER IN SMALL TUBS. ALL ESTABLSIHMENTS SHALL PROPERLY SEPARATE ALL POTENTIALL HAZRDOUS/RAW FOOD ITEMS PROPERLY ON A DAILY BASIS. STORE AND SEPARATE FOODS PROPERLY BY 1/23/11.,
    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: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    At the front counter
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE WAITSTATION HANDSINKL LOCATED IN THE FRONT OF THE ESTBSLIHMENT HAS CLOGGED PIPING THAT IS CAUSING A FLOOD IN DINING ROOM AND BAEMENT AREAS. ALL PLUMBING SYSTEMS SHALL BE IN GOOD AND PROPER REPAIR AT ALL TIMES. REPAIR PIPING PROBLEM IMMEDIATELY/BY REVISIT ON OR AROUND 1/23/11.,
    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:
    At the front counter
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE WAITSTATION HANDSINKL LOCATED IN THE FRONT OF THE ESTBSLIHMENT HAS CLOGGED PIPING THAT IS CAUSING A FLOOD IN DINING ROOM AND BAEMENT AREAS. ALL PLUMBING SYSTEMS SHALL BE IN GOOD AND PROPER REPAIR AT ALL TIMES. REPAIR PIPING PROBLEM IMMEDIATELY/BY REVISIT ON OR AROUND 1/23/11., ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    at the mop sink
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    MOP FOUND IN WATER BETWEEN USE, NOT PROPERLY HANG/AIR DRIED. ALL MOPS SHALL BE AIR DRIED AND HANGED BETWEEN USES. HANG DRY MOPS BETWEEN ALL USES. CORRECT BY 7/13/11.
    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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    At the front counter
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE WAITSTATION HANDSINK LOCATED AT FRONT OF ESTABLSIHMENT HAS NO HAND DRYING PROVISIONS. ALL HANDSINKS SHALL BE PROPERLY STOCKED AT ALL TIMES. CORRECTED DURING INSPECTION BY PROVIDING PAPER TOWELS AT HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    above kitchen handsink
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    KITCHEN COOK AREA AND RESTROOM FACILITIES HAVE NO HAND WASHING SIGNAGE. ALL HANDWASHING SINKS SHALL BE PROPERLY MAINTAINED AND STOCKED/PROVIDED WITH SIGNAGE. PROVIDE PROPER SIGNAGE ON ALL HANDSINKS BY 7/13/11.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
 01/13/2011Routine Inspection

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