La Sharm Restaurant, 1699 North Canton Center Rd., Canton, MI 48187 - inspection findings and violations

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants

Business Info

Restaurant name: LA SHARM RESTAURANT
Address: 1699 North Canton Center Rd., Canton, MI 48187
Permit #: 062233
Non-smoking facility: No
Last inspection: 04/07/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about La Sharm Restaurant, 1699 North Canton Center Rd., Canton, MI 48187 »


Inspection findings

Inspection date

Type
  • Critical: Handwashing Cleanser, Availabi
    Comment:
    SOAP WAS PROVIDED AND THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
    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)
  • Critical: Manual and Mechanical Warewash
    Comment:
    THE DISH WASHER DISCONNECTED. DO NOT USE THIS MACHINE UNLESS IT IS REPAIRED. VIOLATION WAS CORRECTED.
    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
 04/07/2014Follow-up
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    The spray nozzle is hanging into the sink of the garbage disposal. Raise the nozzle head 1 inch above the sink wall to prevent health hazards. A follow up inspection will be conducted with in 10 days. The nozzle was raised up by a chain and the air gap was provided. Violation was corrected at the time of inspection.
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    CLEAN THE FOLLOWING COOLERS: 1.THE 2 DOOR DELFIELD REACH IN FREEZER BOTTOM SHELF IS SOILED. CLEAN, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT SURFACES. THE COOLER WAS CLEANED AND SANITIZED AT THE TIME OF INSPECTION. VIOLATION WAS CORRECTED. 2. THE SINGLE DOOR DISPLAY COOLER IN THE FRONT ROOM OF THE KITCHEN IS SOILED. CLEAN, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT SURFACES. THE FREEZER WAS CLEANED, WASHED, RINSED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PAPER TOWEL WAS NOT PROVIDED AT ALL HAND WASH STATIONS. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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: Handwashing Cleanser, Availabi
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO SOAP WAS AVAILABLE AT THE HAND WASH STATION NEAR THE PIZZA OVEN. PROVIDE SOAP. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    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)
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE GLASS WASHER IS NOT SANITIZING THE DISHES. AFTER WASHING THEM SANITIZE THEM IN THE 3 COMPARTMENT SINK OR USE THE MAIN DISH WASHER IN THE KITCHEN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    Kitchen Area
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE FLOOR IN SOME AREAS WAS SOILED. KEEP IT CLEAN.
    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.
 04/01/2014Routine Inspection
  • Critical: Manual and Mechanical Warewash
    Comment:
    AT THE TIME OF INSPECTION THE ECOLAB TECHNEESION REPAIRED THE GLASS WASHER. HE MENTIONED THAT THE SANITIZER WAS BAD. A NEW BUCKET OF SANITIZER WAS CONNECTED AND THE VIOLATION WAS CORRECTED.
    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
  • Cleaning, Frequency and Restri
    Comment:
    THE FLOOR WAS THOROUGHLY CLEANED AND THE VIOLATION WAS CORRECTED.
    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.
 12/16/2013Follow-up
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO PAPER TOWEL AT THE KITCHEN HAND WASH STATION. IT WAS REPLACED AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    The glass washer is not sanitizing the dishes. The chlorine test strips did not change in the color. Call for service. A follow up inspection will be conducted with in 10 days. Wash the glasses in the kitchen dish washer or set up 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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    Kitchen Area
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE FLOOR IN THE DISH ROOM AND THE BACK ROOMS WERE SOILED. KEEP IT CLEAN.,
    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.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    WALL TILES WERE BROKEN IN THE DISH ROOM. REPAIR OR REPLACE THEM.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 12/12/2013Routine Inspection
  • Critical: Equipment Food-Contact Surface
    Comment:
    2. The 3 door in rail cooler was cleaned and sanitized at the time of inspection and the violation was corrected. 3. The 2 door cooler was kept clean. Violation had been 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: Sanitizing Solutions, Testing
    Comment:
    CHLORINE TEST STRIPS ARE AVAILABLE AND THE VIOLATION HAD BEEN CORRECTED.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 09/04/2013Follow-up
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    CLEAN THE FOLLOWING COOLERS: 1. 2 DOOR DELFIELD REACH IN FREEZER: THE BOTTOM SHELF WAS SOILED AND IT WAS CLEANED AND SANITIZED AT THE TIME OF INSPECTION. 2. 3 DOOR IN RAIL SANDWICH COOLER - FOOD DEBRIS HAS ACCUMULATED. CLEAN AND SANITIZE. 3. 2 DOOR IN RAIL COOLER IN THE BAR AREA IS STICKY INSIDE. CLEAN AND SANITIZE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
    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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DID NOT DETECT ANY SANITIZER CONCENTRATION. THE REPAIR PERSON CAME AND REPLACED THE FREEZER. NOTICED A CONCENTRATION OF 200 PPM. IT WILL BE ADJUSTED TO LOWER CONCENTRATION. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
    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
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE CHLORINE TEST STRIPS TO CHECK THE SANITIZER CONCENTRATION OF THE DISH WASHERS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    Kitchen Area
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE KITCHEN FLOOR IS SOILED. KEEP IT CLEAN.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE 2 DOOR IN RAIL COOLER IN THE BAR WAS AT 45F. IF YOU WANT TO STORE POTENTIALLY HAZARDOUS FOOD IT SHOULD MAINTAIN 41F OR LOWER.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Repairing
    Comment:
    WALL TILES WERE BROKEN IN THE DISH ROOM. REPAIR THEM.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 08/27/2013Routine Inspection
  • Critical: Controlling Pests
    Comment:
    CORRECTED. DID NOT OBSERVE ANY FLIES IN FACILITY. FLOOR DRAINS WERE CLEANED, NO STANDING WATER OBSERVED, HOLES SEALED IN KITCHEN WALLS, FLOOR MATS REMOVED AND NEW MATS INSTALLED.
    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
    Comment:
    CORRECTED. DID NOT OBSERVE ANY FLIES IN FACILITY. FLOOR DRAINS WERE CLEANED, NO STANDING WATER OBSERVED, HOLES SEALED IN KITCHEN WALLS, FLOOR MATS REMOVED AND NEW MATS INSTALLED.
    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: Manual and Mechanical Warewash
    Comment:
    CORRECTED BY CHLORINE AT 50 TO 100PPM AT DISH MACHINE.
    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
  • Critical: Manual and Mechanical Warewash
    Comment:
    CORRECTED BY CHLORINE AT 50 TO 100PPM AT DISH MACHINE.
    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
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED. DRAWER COOLER HAD CHICKEN KABOB 36F, CHICKEN TAWOOK 37F AND KAFTA 38F. KEEP ALL COLD HOLDING TEMPS FOR PHF FOODS AT OR BELOW 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: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED. DRAWER COOLER HAD CHICKEN KABOB 36F, CHICKEN TAWOOK 37F AND KAFTA 38F. KEEP ALL COLD HOLDING TEMPS FOR PHF FOODS AT OR BELOW 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)
  • Cleaning, Frequency and Restri
    Comment:
    FACILITY HAS BEEN CLEANED IN MANY AREAS AND WILL STILL BE WORKED ON.
    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
    Comment:
    FACILITY HAS BEEN CLEANED IN MANY AREAS AND WILL STILL BE WORKED ON.
    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
    Comment:
    FACILITY NONFOOD CONTACT SURFACES HAS BEEN CLEANED IN MANY AREAS AND WILL STILL BE WORKED ON.
    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
    Comment:
    FACILITY NONFOOD CONTACT SURFACES HAS BEEN CLEANED IN MANY AREAS AND WILL STILL BE WORKED ON.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 12/20/2012Follow-up
  • Critical: Backflow Prevention, Air Gap
    Comment:
    CORRECTED BY REPAIRING SPRAY NOZZLE AND REATTACHING TO WALL, THUS PROVIDING AIR GAP. ALSO 1-COMPARTMENT SINK DRAIN PIPE PROPERLY AIR GAPPED.
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Conveying Sewage
    Comment:
    CORRECTED BY PROVIDING DRAIN PIPE ON ICE BIN AT JUICE BAR AREA. PREP COOLERS NO LONGER COLLECTING WATER ON BOTTOM SHELF. WALK-IN COOLER CONDENSERS REPAIRED AND NO LONGER LEAKING.
    General violation description:
    5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED BY CLEANING MICROWAVE, BLUE CONTAINERS NO LONGER USED FOR FOOD STORAGE (DISCARDED), POTATO SLICER NO LONGER USED (DISCARDED).
    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: Hand Drying Provision
    Comment:
    CORRECTED BY PROVIDING PAPER TOWEL AT ALL HANDSINKS AND REPAIRING JAMMED HOLDER AT WAITSTATION AREA.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Manual and Mechanical Warewash
    Comment:
    DISH MACHINE WAS TESTED AND WAS WAY OVER 200PPM. ADJUST DISH MACHINE TO BE 50 TO 100PPM CHLORINE. A FOLLOW-UP WILL BE CONDUCTED.,
    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
  • Critical: Packaged and Unpackaged Food -
    Comment:
    CORRECTED BY STORING RAW LAMB ABOVE RAW GROUND BEEF AND RAW BEEF KABOBS. SHELVES IN WALK-IN COOLERS CLEANED. BOTH WALK-IN COOLERS HAD CONDENSERS REPAIRED AND NO LONGER LEAKING ON FOOD.
    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: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY PUTTING SHAVED SHAWARMA INTO STEAM TABLE AND HOLDING AT 168F-169F. ALSO, COOKED VEGETABLES HELD IN STEAM TABLE AT 140F.
    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 DRAWER COOLER UNDER GRILL WITH KABOB AT 42.5F-42.7F, KAFTA 47F, RAW CHICKEN 42F IN BACK AND 45F IN FRONT, AND 41.5F TAWOOK. DURING INSPECTION THE COOLER WAS DIALED DOWN. THIS VIOLATION IS NOT CORRECTED AND ANOTHER FOLLOW-UP WILL BE CONDUCTED. IF THIS ITEM IS NOT CORRECTED, A LICENSE LIMITATION WILL BE ISSUED.,
    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
    Comment:
    CORRECTED BY DATE MARKING ITEMS WITH PREP AND USE BY DATES NOT TO EXCEED 6 DAYS.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: System Maintained in Good Repa
    Comment:
    FACILITY CORRECTED THE MOP SINK AND BACK HANDSINK, BUT COLD WATER STILL TURNED OFF AT BREAD MAKING AREA HANDSINK. REPAIR THIS HANDSINK AND A FOLLOW-UP WILL BE CONDUCTED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Using a Handwashing Sink
    Comment:
    CORRECTED BY NOT STORING ITEMS IN OR IN FRONT OF HANDWASH SINKS.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Cleaning, Frequency and Restri
    Comment:
    FACILITY HAS MADE AN ATTEMPT AT CLEANING SOME OF THE FACILITY, BUT THERE ARE STILL MANY ITEMS TO BE THOROUGHLY CLEANED. REFER TO ROUTINE INSPECTION FOR AREAS STILL TO BE CLEANED.,
    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
    Comment:
    FACILITY HAS MADE AN ATTEMPT AT CLEANING SOME OF THE NONFOOD CONTACT SURFACES, BUT THERE ARE STILL MANY ITEMS TO BE THOROUGHLY CLEANED. REFER TO ROUTINE INSPECTION FOR AREAS STILL TO BE CLEANED.,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Repairing
    Comment:
    CORRECTED BY REPLACING COVING TILE UNDER 3-COMP SINK.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 12/10/2012Follow-up
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap between drain line and flood rim of receiving drain
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    SPRAY NOZZLE ARM AT DISH MACHINE AREA WAS APART FROM WALL AND MAKING SPRAY NOZZLE NOT HAVE AN AIR GAP. REPAIR PIPING TO BE ATTACHED TO THE WALL AND SUPPLYING PROPER AIR GAP. 1-COMPARTMENT PREP SINK PVC DRAIN PIPE WAS COMING APART FROM METAL PIPE AND HAD MADE THE PIPE GO BELOW THE RIM OF THE DRAIN BOWL. REPAIR PVC PIPE TO BE PERMANENTLY ATTACHED AND PROVIDE PROPER AIR GAP.,
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Conveying Sewage
    Items:
    Sewage
    Problems:
    Not conveyed to point of disposal Through approved Pipe(s)
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    ICE BIN AT JUICE AREA JUST HAD A BUCKET UNDERNEATH TO COLLECT MELTED WATER - MUST INSTALL A PIPE THAT LEADS TO DRAIN BOWL AND HAS AN AIR GAP. PREP COOLERS AT COOKLINE ARE FREEZING AND HAVING ACCUMULATION OF WATER COLLECT ON BOTTOM SHELVES - THIS WATER MUST DRAIN THROUGH APPROVED PIPE AND NOT COLLECT ON BOTTOM OF COOLER. VEGETABLE WALK-IN COOLER CONDENSER WAS DRIPPING WATER, THE OTHER WALK-IN COOLER WAS ALSO DRIPPING WATER - REPAIR TO ENSURE CONDENSER WATER IS DISPOSED OF THROUGH DRAIN PIPE.,
    General violation description:
    5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Locations:
    Utensil Storage
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED INSIDE OF WAITSTATION AREA MICROWAVE SOILED ON TOP, PITA BREAD BLUE STORAGE CONTAINERS HEAVILY SOILED ON OUTSIDE, POTATO SLICER HAD FOOD DEBRIS ON IT AND CLOTH TYING LEGS TOGETHER (REMOVE CLOTH DUE TO NOT BEING CLEANABLE). CLEAN AND SANITIZE ALL ITEMS AND MAINTAIN CLEAN TO PREVENT BACTERIA GROW,
    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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED WAITSTION AREA PAPER TOWEL DISPENSER JAMMED AND NOT PROVIDING PAPER TOWEL, HANDSINK BY 3-COMPARTMENT SINK DID NOT HAVE ANY PAPER TOWEL, JUICE MAKING AREA HANDSINK DID NOT HAVE PAPER TOWEL. HANDSINKS MUST HAVE PAPER TOWEL PROVIDED AT ALL TIMES.,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DISH MACHINE RUN A FEW TIMES AND KEPT TESTING AT 0PPM WITH FACILITIES TEST STRIPS AND INSPECTORS TEST STRIPS. DISH MACHINE SHALL SANITIZE AT 50 TO 100PPM AT ALL TIMES., ,
    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
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    IN WALK-IN COOLER OBSERVED RAW GROUND BEEF AND RAW BEEF KABOBS STORED OVER RAW LAMB - STORE RAW BEEF BELOW RAW LAMB. OBSERVED SHELVES IN BOTH WALK-IN COOLERS HEAVILY SOILED AND IN MAIN WALK-IN COOLER ONE PAN ON SHELF HAD THE BOTTOM LEAKING INTO UNCOVERED PAN OF FETA CHEESE. OBSERVED BOTH WALK-IN COOLERS HAD WATER LEAKING FROM CONDENSER ONTO FOODS - SPINACH BAGS, POOLS OF WATER ON LIDS OF RAW CHICKEN, INTO FETA CHEESE, ETC. PROTECT FOODS FROM ANY CROSS CONTAMINATION. ,
    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: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    OBSERVED SHAVED CHICKEN SHAWARMA IN PAN BY VERTICAL BROILER, BUT AT 87F-91F (PIC STATED THEY LET IT SIT THERE TO COOL BEFORE PUTTING IN WALK-IN COOLER), POT OF STOCK SAUCE ON STOVE AT 85F THAT IS USED THROUGHOUT THE DAY, TRAY OF PAR-COOKED VEGETABLES (ONIONS, CARROTS, PEPPERS) AT 73F. POTENTIALLY HAZARDOUS FOODS HELD HOT MUST BE AT OR ABOVE 135F AT ALL TIMES. THESE ITEMS MUST BE HELD HOT AT 135F AND ABOVE, OR COOLED AND REHEATED. ,
    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)
    Locations:
    Cooler/s
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    DRAWER COOLER UNDER GRILL HAD RAW CHICKEN IN TOP DRAWER AT 64F, BOTTOM DRAWER 61F, BOTTOM DRAWER BEEF KABOB 65F, TOP DRAWER SHISH KAFTA 65F. DURING THIS INSPECTION, PERSON IN CHARGE DISCOVERED THE COOLER HAD BEEN UNPLUGGED BY AN EMPLOYEE IN THE MORNING DUE TO ICE BUILD-UP INSIDE. ITEMS WERE PUT IN COOLER AROUND NOON, SO ITEMS WERE MOVED TO THE FREEZER TO COOL RAPIDLY DOWN TO 41F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41F AT ALL TIMES., ,
    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:
    OBSERVED GRAPE LEAVES THAT WERE MADE 2 DAYS AGO WITHOUT ANY DATE MARKING OR WITH THE OLD DATE MARK STICKERS (11/12), OBSERVED FETA CHEESE, COOKED CHICK PEAS AND OTHER ITEMS WITHOUT ANY DATE MARKING. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER 24 HOURS MUST BE DATE MARKED. ALSO ENSURE THAT OLD DATE MARKING STICKERS ARE REMOVED.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system water line(s)
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    BACK HANDSINK HAS COLD HANDLE LOOSE AND IS NOT PROVIDING COLD WATER, MOP SINK COLD HANDLE IS STRIPPED AND NOT PROVIDING COLD WATER AND THE HOT WATER HANDLE IS SUPER TIGHT AND NOT TURNING EASILY, HANDSINK AT BREAD MAKING AREA HAD COLD WATER SHUT OFF (PERSON IN CHARGE TURNED BACK ON DURING INSPECTION). ENSURE ALL HANDSINKS HAVE PLUMBING IN GOOD REPAIR. ,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    DISH ROOM HANDSINK HAD POTATO SLICER STORED IN IT. HANDSINK BY 1-COMPARTMENT PREP SINK HAD A CONTAINER OF GRAPE LEAVES AND PICKLES STORED IN FRONT OF IT.. DO NOT STORE ITEMS IN OR IN FRONT OF ANY HANDSINK. ALLOW HANDSINK TO BE ACCESSIBLE FOR HAND WASHING.,
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    Kitchen Area
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    FACILITY IS FILTHY IN MANY AREAS: WALLS SOILED AT DISH ROOM, CEILING HAS AREAS THAT HAVE ACCUMULATED DUST - ESPECIALLY BY VENTS, WALK-IN COOLER FLOOR, POP STORAGE AREA FLOOR, DRY STORAGE AREA FLOOR (LOTS OF RICE AND OTHER FOOD DEBRIS), WALL AT SOUP AREA SOILED, FLOOR AND DRAIN BOWL BY RED BULL COOLER HAS FOOD DEBRIS, JUICE BAR AREA FLOOR DIRTY, WALL AT 3-COMPARTMENT SINK SOILED, VENT ABOVE DISH MACHINE HAS CAULK HANGING - REMOVE, FLOOR UNDER 3-COMPARTMENT SINK HEAVILY SOILED AND WATER ACCUMULATION. CLEAN ALL AREAS AND KEEP CLEAN., ,
    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.
  • Food Storage, Prohibited Areas
    Items:
    Food(s) stored
    Problems:
    In prohibited area(s)
    Corrections:
    Store in protected manner.
    Comment:
    OBSERVED IN DRY STORAGE AREA BOXES OF RICE STORED UNDER THE HOT WATER PIPES. DO NOT STORE FOOD UNDER PIPES.
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Rusty
    Corrections:
    Repair/replace.
    Comment:
    METAL RACK BY DOOR TO HALLWAY THAT STORES POTS/PANS HAS SHELVES THAT ARE RUSTY, ALSO DRY STORAGE AREA SHELVES RUSTY. COAT WITH HIGH GLOSS EPOXY PAINT TO MAKE SMOOTH AND EASILY CLEANABLE.
    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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    MANY NON-FOOD CONTACT SURFACES OBSERVED HEAVILY SOILED OR WITH FOOD DEBRIS: OUTSIDES OF MICROWAVES, KITCHEN PREP COOLERS INSIDE AND OUTSIDE, REGISTER BY SOUP AREA SOILED, SHELF ABOVE 3-COMP SINK SOILED, CONDENSER IN WALK-IN COOLERS DUSTY, 2-DOOR PREP, UNUSED 2-DRAWER COOLER HAS LOTS OF FOOD DEBRIS IN IT, HANDSINKS ARE ALL SOILED AT HANDLES AND CAULKING, PAPER TOWEL HOLDERS AND KNOBS SOILED, MOP SINK SOILED, HANDLES OF 3-COMPARTMENT SINK SOILED, OUTSIDES AND TOP OF DISH MACHINE SOILED AND HAS DEBRIS, OUTSIDE AND HANDLE OF RED BULL COOLER SOILED, CONTROLS OF BREAD KNEADER SOILED, SHELVING UNIT FOR CLEAN PLATES AT END OF COOKLINE SOILED, SHELVES AT BREAD OVEN AREA SOILED, TOPS AND INSIDES OF VERTICAL BROILERS HAVE HEAVY ACCUMULATION OF GREASE BUILD-UP, SHELF LEDGE OVER PREP COOLERS HEAVILY SOILED, PRINTER FOR ORDERS IS HEAVILY SOILED, WIRE SHELVES ABOVE PREP COOLERS SOILED, SHELF FOR FLOUR STORAGE SOILED, PLASTIC STRIPS IN WALK-IN COOLERS AND AT BACK DOOR SOILED. CLEAN ALL NON-FOOD CONTACT SURFACES AND KEEP CLEAN., ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED TILE COVING UNDER 3-COMPARTMENT SINK AREA FALLING OFF THE WALL AND EXPOSING GAPS. REPAIR COVING TO BE INTACT.,
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 11/21/2012Routine
  • Critical: Food Contact Surfaces and Uten
    Comment:
    CORRECTED BY REPLACING BREAD BOARDS WITH STAINLESS STEEL NSF PANS.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hot and cold holding
    Comment:
    CORRECTED BY HOLDING AT 41F. BELOW 41F OBSERVED.
    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)
  • Clean Freq, Nonfood-Contact Su
    Comment:
    CORRECTED BY CLEANING COOLER AND STOVE HANDLES.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Hair Restraint Effectiveness
    Comment:
    CORRECTED BY WEARING HATS.
    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
 08/29/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED Y CLEANING THE MICROWAVE, LETTUCE SPINNER, STORAGE CONTAINERS, AND ICE MACHINE.
    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: Eating, Drinking or Tobacco
    Comment:
    CORRECTED BY USING APPROVED CUPS, STORED AWAY FROM FOOD AND WORKING SURFACES.
    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: Food Contact Surfaces and Uten
    Comment:
    THE WOODEN DOUGH BOARDS HAVE BEEN REPLACED WITH PLYWOOD. PROVIDE DOCUMENTATION FROM THE MANUFACTURER OF SAFETY WHEN USED AS A FOOD CONTACT SURFACE. CHEMICALS MAY BE PRESENT IN THE PLYWOOD THAT CAN MIGRATE INTO THE FOOD - OR REPLACE WITH FOOD GRADE BOARDS WITHIN 10 DAYS
    General violation description:
    4-202.11 - MUST BE NON-ABSORBENT AND ABLE TO WASH, RINSE, SANITIZE.
  • Critical: Hot and cold holding
    Comment:
    NOT CORRECTED: COOK LINE PREP COOLERS TOPS: BABAGHANOUSH 56F, GARLIC SAUCE 52F, FETA CHEESE 52F, HUMMUS 50F, CUT TOMATOES 50F. BOTTOM RIGHT SIDE: CHICK PEA MIX AT 48F. DISPOSE OF ALL FOOD OVER 50F. DISPOSE OF THE CHICK PEA MIX WITHIN 4 HOURS OF GOING OVER 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: Hot and cold holding
    Comment:
    CORRECTED BY HOLDING AT 155F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Responsibility of Person in Ch
    Comment:
    CORRECTED BY SCREENING EMPLOYEES USING MDA FORMS. PIC AWARE OF BIG 5 ILLNESSES.
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    CORRECTED BY SANITIZING AT 50 PPM CL.
    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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    HANDLES OF COOLERS HAVE STICKY, LUMPY DEBRIS. GASKETS OF COOLER DOORS NOT CLEAN. ALL OTHER NON FOOD SURFACES NOTED AT ROUTINE INSPECTION HAVE BEEN CLEANED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 07/02/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Locations:
    Utensil Storage
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED INSIDE OF WAITSTATION AREA MICROWAVE SOILED, LETTUCE SPINNER AND STORAGE CONTAINERS SOILED ON OUTSIDE, INSIDE GUARD OF ICE MACHINE ACCUMULATING PINK SLIME, TOP OF ICE MACHINE SOILED (ICE SCOOP KEPT HERE). CLEAN AND SANITIZE ALL ITEMS AND MAINTAIN CLEAN TO PREVENT BACTERIA 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: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED UNCOVERED CUP AT PREP AREA, OPEN BOTTLE OF WATER IN RED BULL COOLER. EMPLOYEE BEVERAGES MUST BE COVERED AND PREVENT HAND CONTAMINATION. USE CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE.,
    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: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s) Utensil(s)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    WOOD BOARDS BEING USED FOR DOUGH FOR MAKING BREAD ARE ABSORBENT AND MOLDY. DISCARD AND PROVIDE A SMOOTH, NON-ABSORBANT MATERIAL FOR FOOD CONTACT SURFACE.,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Cooler/s
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COOKLINE 2-DOOR PREP COOLER TOP HAD CUT TOMATOES 44F-50F (PERSON IN CHARGE STATED EMPLOYEE JUST CUT THEM). DRAWER COOLER UNDER GRILL HAD RAW CHICKEN IN TOP DRAWER AT 46F-55F, BOTTOM DRAWER 46F/47F, BOTTOM DRAWER BEEF KABOB 42F/43F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41F AT ALL TIMES. DISCARD FOOD KEPT IN COOLER OVER 4 HOURS. AN OFFICE CONSULTATION MAY BE SCHEDULED DUE TO REPEAT VIOLATION.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    COOKED RICE IN STEAM TABLE AT 83F-150F. POTENTIALLY HAZARDOUS FOODS HELD HOT MUST BE AT OR ABOVE 135F AT ALL TIMES. ENSURE TO HOLD RICE AT OR ABOVE 135F.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    PERSON IN CHARGE WAS NOT AWARE OF THE "BIG 5" FOODBORNE ILLNESSES AND STATED EMPLOYEES CAN COME BACK TO WORK WHEN FEELING BETTER OR IF THEY GET A DOCTORS APPROVAL. USE PROVIDED HEALTH FORMS AND SCREEN ALL EMPLOYEES ON THE "BIG 5" AND REQUIRE THEM TO REPORT ILLNESS TO A PERSON IN CHARGE.,
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DISH MACHINE RUN A FEW TIMES AND TESTED AT 0PPM. PERSON IN CHARGE PUSHED TUBE DOWN IN BUCKET AND RAN MACHINE AGAIN, THIS TIME IT TESTED ABOVE 200PPM. AFTER A FEW RUNS, DISH MACHINE TESTED AT 50 TO 100PPM CHLORINE. DISH MACHINE SHALL SANITIZE AT 50 TO 100PPM AT ALL TIMES.,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    MANY NON-FOOD CONTACT SURFACES OBSERVED HEAVILY SOILED OR WITH FOOD DEBRIS: OUTSIDES OF MICROWAVES, JUICE BAR AREA COOLERS INSIDE AND OUTSIDE, PREP COOLERS INSIDE AND OUTSIDE, REGISTER BY SOUP AREA SOILED, SHELF ABOVE 3-COMP SINK SOILED, CONDENSER IN WALK-IN COOLER DUSTY, 2-DOOR PREP AT COOKLINE MOLDY INSIDE, 3-DOOR PREP INSIDE HAS BEET JUICE ON BOTTOM SHELF, UNUSED 2-DRAWER COOLER HAS LOTS OF FOOD DEBRIS IN IT. CLEAN ALL NON-FOOD CONTACT SURFACES AND KEEP CLEAN.,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Rusty
    Corrections:
    Repair/replace.
    Comment:
    METAL RACK BY DOOR TO HALLWAY HAS SHELVES THAT ARE RUSTY. COAT WITH HIGH GLOSS EPOXY PAINT TO MAKE SMOOTH AND EASILY CLEANABLE.
    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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    Kitchen Area
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    FACILITY IS FILTHY IN MANY AREAS: OUTSIDES AND INSIDES OF ALL PREP COOLERS AND DOORS, OUTSIDES OF WALK-IN COOLER DOORS, WALLS SOILED AT DISH ROOM, WALK-IN COOLER FLOOR, POP STORAGE AREA FLOOR, DRY STORAGE AREA DOOR AND LIGHT SWITCH, EMPLOYEE RESTROOM DOOR, CEILING VENTS/TILES DUSTY, WALL AT SOUP AREA SOILED, FLOOR AND DRAIN BOWL BY RED BULL COOLER HAS FOOD DEBRIS, JUICE BAR AREA FLOOR DIRTY. CLEAN ALL AREAS AND KEEP CLEAN.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Cooler/s
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    EMPLOYEE RESTROOM IS MISSING DOOR KNOB - PROVIDE DOOR KNOB. COOKLINE PAPER TOWEL HOLDER JAMMED/NOT WORKING PROPERLY - REPAIR.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Hair Restraint 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
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO SOAP AT DISHROOM HANDSINK. PROVIDE SOAP AT ALL TIMES.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED MANY HANDSINKS WITHOUT PAPER TOWEL PROVIDED (BREAD MAKING AREA, DISH MACHINE ROOM, PREP AREA. PROVIDE PAPER TOWEL AT ALL TIMES.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED TILE COVING COMING OFF WALLS AT DISH MACHINE AREA. REPAIR COVING TO BE INTACT.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    DISH ROOM HANDSINK HAD MANY GLASSES STORED IN IT. DO NOT STORE ITEMS IN ANY HANDSINK. ALLOW HANDSINK TO BE ACCESSIBLE FOR HAND WASHING.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 05/30/2012Routine Inspection
  • Critical: Backflow Prevention Device/Req
    Comment:
    CORRECTED BY INSTALLING AVB PROTECTORS.
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED AT ROUTINE INSPECTION AND ITEMS ARE CLEAN AT FOLLOW UP.
    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: Hot and cold holding
    Comment:
    CORRECTED BY REPAIRING COOLER AND 35F-39F FOOD TEMPS OBSERVED.
    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: Warewashing Chem.San., Temp/pH
    Comment:
    CORRECTED BY REPAIRING THE DISH MACHINE TO PROVIDE 50PPM CHLORINE SANITIZER SOLUTION.
    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
 12/06/2011Follow-up
  • Critical: Backflow Prevention Device/Req
    Items:
    Backflow prevention backflow/backsiphonage device vacuum breaker
    Locations:
    Kitchen Area
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    ON 2 HOSE BIBS UNDER THE HAND SINK: PROVIDE HOSE BIB AVB BACK FLOW PROTECTORS.,
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Locations:
    Utensil Storage
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    KNIVES, CAN OPENER, PEELER IN THE DRAWER STORED SOILED IN UNCLEAN DRAWER. CLEAN AND KEEP CLEAN. CORRECTED BY CLEANING. ,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Cooler/s
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED GARLIC SAUCE FROM FRESH GARLIC AT 65F AND TAHINI SAUCE AT 60F IN THE MIDDLE PREP COOLER TOP AT COOK LINE - BOTH WERE DISCARDED. HUMMUS AT 48F IN THE LEFT PREP COOLER TOP - COOK LINE. RAW CHICKEN AT 47F IN DRAWER COOK LINE. RAW CHICKEN AT 55F IN DRAWER (JUST PREPPED) TAKEN TO WALK IN COOLER TO RAPID COOL. HOLD AT OR BELOW 41F. THIS IS CHRONIC VIOLATION: CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    DISH MACHINE CHLORINE TESTED AT LESS THAN 10 PPM. PROVIDE 50 -100 PPM. CORRECTED BY ADJUSTING MACHINE TO PROVIDE 50 PPM. REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE HANDLES OF COOLERS, STOVE KNOBS NOW AND DAILY TO PREVENT CROSS CONTAMINATION. CLEAN THE SHELVES IN COOLERS AND BULK FOOD AREA. CLEAN THE MOP SINK AND EMPLOYEE REST ROOM.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    Kitchen Area
    Problems:
    Not clean
    Corrections:
    Keep clean
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    Cooler/s
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    SEE 3-501.16. REPAIR/REPLACE COOLERS NOT CAPABLE OF HOLDING FOOD AT OR BELOW 41F.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
 11/14/2011Routine Inspection
  • Critical: Backflow Prevention, Air Gap
    Comment:
    CORRECTED BY PROVIDING AIR GAP ON SPRAY NOZZLE.
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Hot and cold holding
    Comment:
    CORRECTED BY HOLDING 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)
  • Critical: Hot and cold holding
    Comment:
    CORRECTED BY HOLDING AT/ABOVE 135F (150F OBSERVED).
    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 REQUIRED FOOD.
    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: Warewashing Chem.San., Temp/pH
    Comment:
    CORRECTED BY PROVIDING 50 TO 100PPM CHLORINE.
    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
 06/09/2011Follow-up
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap between supply line and flood rim of
    Locations:
    dish washing area
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE SPRAY HOSE NOZZLE HANGS BELOW THE RIM OF THE DRAIN BOARD. PROVIDE AN AIR GAP OF AT LEAST 2 TIMES THE HOSE DIAMETER.,
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Cooler/s
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COOK LINE PREP COOLERS: CUT TOMATOES 60F AND 64F, GARLIC SAUCE 61F, FETA CHEESE 47F, COOK LINE DRAWER COOLER: RAW - KAFTKA 53F, RAW CHICKEN 66F, LAMB 50F, BABAGHANNOUSH 45F, COOKED CHICKEN AT 61F. RAW MEAT AND CUT TOMATOES IN THE COOLER FOR OVER 2 HOURS WAS DISCARDED, REMAINDER PUT IN WALK IN COOLER. HOLD AT OR BELOW 41F TO MINIMIZE THE GROWTH OF BACTERIA.,
    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:
    steam table
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    COOKED CHICKEN AT 125F IN THE STEAM TABLE IN DOUBLE PAN. HOLD AT OR ABOVE 135F. THE CHICKEN WAS RE-HEATED TO 165, AND HELD AT 135F IN A SINGLE PAN.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    DATE MARK THE SOUP, COOKED LAMB DISH, COOKED GRAPE LEAVES WITH VEGETABLES, STUFFED GRAPE LEAVES, CHICK PEAS OBSERVED WITHOUT DATE MARKING. ALSO TRANSFER THE CHICK PEA DATES TO THE HOMMOUS WHEN THE HOMMOUS IS MADE. *COMPLETE THE RISK CONTROL PLAN FOR DATE MARKING AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE CHLORINE SANITIZER TESTED AT 0 PPM CHLORINE. PROVIDE 50-10 PPM. SANITIZE IN THE 3-C SINK UNTIL REPAIRED.,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    ALL COOLER OBSERVED WITH FOOD DEBRIS ON HANDLES, SOME HAVE DEBRIS ON GASKETS, OLD RESIDUE ON INSIDE AND EXTERIOR OF COOLERS. CLEAN AND MAINTAIN. CLEAN THE HANDLES DAILY TO PREVENT CROSS CONTAMINATION.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Good Repair and Proper Adjustm
    Items:
    Equipment, Equipment, Equipment components seals
    Locations:
    steam table, Cooler/s
    Problems:
    Do not meet requirements of rule, In poor repair, Broken
    Corrections:
    Repair/replace to meet requirements of rule., Repair/replace., Repair/replace.
    Comment:
    1) REPAIR THE COOLERS NOTED IN 3-501.16 TO MAINTAIN FOOD AT OR BELOW 41F. REPAIR THE BENT DRAWERS AND BROKEN/DAMAGED GASKET SEALS ON DOORS/DRAWERS OF COOLERS. 2) STEAM TABLE: DO NOT DOUBLE PAN FOOD IF 135F CANNOT BE MAINTAINED.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Critical: Backflow Prevention, Air Gap
    Items:
    Air gap between supply line and flood rim of
    Locations:
    dish washing area
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE SPRAY HOSE NOZZLE HANGS BELOW THE RIM OF THE DRAIN BOARD. PROVIDE AN AIR GAP OF AT LEAST 2 TIMES THE HOSE DIAMETER.
    General violation description:
    5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Cooler/s
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COOK LINE PREP COOLERS: CUT TOMATOES 60F AND 64F, GARLIC SAUCE 61F, FETA CHEESE 47F, COOK LINE DRAWER COOLER: RAW - KAFTKA 53F, RAW CHICKEN 66F, LAMB 50F, BABAGHANNOUSH 45F, COOKED CHICKEN AT 61F. RAW MEAT AND CUT TOMATOES IN THE COOLER FOR OVER 2 HOURS WAS DISCARDED, REMAINDER PUT IN WALK IN COOLER. HOLD AT OR BELOW 41F TO MINIMIZE THE GROWTH OF BACTERIA.
    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:
    steam table
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    COOKED CHICKEN AT 125F IN THE STEAM TABLE IN DOUBLE PAN. HOLD AT OR ABOVE 135F. THE CHICKEN WAS RE-HEATED TO 165, AND HELD AT 135F IN A SINGLE PAN.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    DATE MARK THE SOUP, COOKED LAMB DISH, COOKED GRAPE LEAVES WITH VEGETABLES, STUFFED GRAPE LEAVES, CHICK PEAS OBSERVED WITHOUT DATE MARKING. ALSO TRANSFER THE CHICK PEA DATES TO THE HOMMOUS WHEN THE HOMMOUS IS MADE. *COMPLETE THE RISK CONTROL PLAN FOR DATE MARKING AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE CHLORINE SANITIZER TESTED AT 0 PPM CHLORINE. PROVIDE 50-10 PPM. SANITIZE IN THE 3-C SINK UNTIL REPAIRED.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    ALL COOLER OBSERVED WITH FOOD DEBRIS ON HANDLES, SOME HAVE DEBRIS ON GASKETS, OLD RESIDUE ON INSIDE AND EXTERIOR OF COOLERS. CLEAN AND MAINTAIN. CLEAN THE HANDLES DAILY TO PREVENT CROSS CONTAMINATION.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Good Repair and Proper Adjustm
    Items:
    Equipment, Equipment, Equipment components seals
    Locations:
    steam table, Cooler/s
    Problems:
    Do not meet requirements of rule, In poor repair, Broken
    Corrections:
    Repair/replace to meet requirements of rule., Repair/replace., Repair/replace.
    Comment:
    1) REPAIR THE COOLERS NOTED IN 3-501.16 TO MAINTAIN FOOD AT OR BELOW 41F. REPAIR THE BENT DRAWERS AND BROKEN/DAMAGED GASKET SEALS ON DOORS/DRAWERS OF COOLERS. 2) STEAM TABLE: DO NOT DOUBLE PAN FOOD IF 135F CANNOT BE MAINTAINED.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
 05/12/2011Routine Inspection
  • Critical: Controlling Pests
    Items:
    Pest(s) flies
    Problems:
    Not performed
    Comment:
    REMOVE PEST CONTROL TRAP LOADED WITH DEAD FLIES FROM LOCATION OVER FOOD PREP TABLE AND OTHER FOOD PREP EQUIPMENT....ALSO REMOVE DEAD INSECTS OBSERVED IN OVERLOADED TRAP.....OPERATOR CORRECTED AT TIME OF VISIT BY DISCARDING DEAD INSECTS. RELOCATION OF THE TRAP AWAY FROM FOOD PREP AND FOOD STORAGE AREA IS STILL TO BE COMPLETED....DISCUSSED POSSIBLE LOCATIONS WITH MANAGER/
    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: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED ........GRAPE LEAVES , FALLAHAL, & SOUPS OBSERVED WITHOUT 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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN REACH IN COOLER OF FOOD SPILLED ON REACH IN COOLER BOTTOM.....NO DIRECT CONTACT WITH FOODS IN COOLER SINCE ALL FOODS IN CONTAINERS.......CLEANED AT TIME OF VISIT
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Hand Drying Provision
    Comment:
    REFILL PAPER TOWELING
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
 11/11/2010Routine Inspection

Do you have any questions you'd like to ask about LA SHARM RESTAURANT? Post them here so others can see them and respond.

×
LA SHARM RESTAURANT respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend LA SHARM RESTAURANT to others? (optional)
  
Add photo of LA SHARM RESTAURANT (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
SHISH VILLAGECanton, MI
*****
Village Cone ShopGrand Rapids, MI
****
LITTLE CAESARSDearborn, MI
*
Grattan AcademyBelding, MI
**
MingtenGrand Rapids, MI
*•
DRINKS SALOONTaylor, MI
Calorie Counter, TheGrand Rapids, MI
***
Mcdonalds #7556Wyoming, MI
*****
Mcdonalds #1312Kentwood, MI
**
BLUE MARGARITAWoodhaven, MI
**

Restaurants in neighborhood

Name
LASHISHO PALACE
LEO'S CONEY ISLAND
BAILEY'S PUB & GRILLE (STORE #65027)
EINSTEIN BROS. BAGELS
ANTONIO'S OF CANTON INC
BAGGER DAVE'S
CANTON PITA
DESI PIZZA (CURRY ON CRUST)

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants