- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility restroom
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed at time of inspection water in men's and women's bathroom was observed at a maximum temperature of 61 F. Hot water should be capable of reaching 100 F. Correct immediately by repairing hand wash sinks so they provide hot water of 100 F. A follow up will occur in about 10 days.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
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06/11/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- 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
- Locations:
- floor cookline
- 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.
- Handwashing Signage
- Locations:
- restroom(s)
- 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.
|
12/11/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE HOOD FILTERS ARE SOILED AND OILY. TO PREVENT FIRE ACCIDENTS, AND HEALTH HAZARDS LIKE DRIPPING OIL INTO THE FOOD, KEEP THEM CLEAN.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
|
04/17/2014 | Routine Inspection |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- CROSS CONTAMINATION WAS NOTICED IN THE FOLLOWING INCIDENTS. 1. RAW EGGS WERE STORED ABOVE COOKED FOOD IN THE 2 DOOR REACH IN COOLER. THE EGGS WERE MOVED TO THE BOTTOM SHELF AND THE VIOLATION WAS CORRECTED. 2. AFTER WASHING THE WOK AND THE UTENSIL, THE EMPLOYEE CLEANED THE UTENSIL WITH THE DIRTY CLOTH THAT IS USED FOR HOLDING THE WOK. THE UTENSIL WAS CHANGED WITH ANOTHER ONE, AND THE VIOLATION WAS CORRECTED BY EDUCATION.
- 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
|
10/22/2013 | Routine Inspection |
- Critical: Discarding or Reconditioning U
- Comment:
- TWO OPEN CANS OF FOOD WERE STORED INSIDE THE IN RAIL COOLER., ONCE THE CAN IS OPENED, TRANSFER THE CONTENTS INTO THE FOOD SAFE CONTAINER TO PREVENT ANY CONTAMINATION OR BACTERIAL GROWTH. AT THE TIME OF INSPECTION THEY WERE TRANSFERRED TO FOOD SAFE CONTAINERS AN D THE VIOLATION WAS CORRECTED.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
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05/02/2013 | Routine Inspection |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- rice cooker Cooler/s
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- DEBRIS BUILD UP NOTED ON COOLER HANDLES AND RICE COOKER HANDLE. KEEP CLEAN 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.
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11/08/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F IN PREP COOLER.
- 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)
|
06/01/2012 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- 3-compartment sink(s) dish washing area
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- OBSERVED DISHES WASHED AND NOT SANITIZED. SANITIZE AFTER EVERY CLEANING. CORRECTED BY SANITIZING IN THE DISH MACHINE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door refrigerator
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COMPLETE THE RISK CONTROL PLAN FOR FOLLOW UP., TOFU AT 45-49F, AND EGGS AT 45F IN THE LEFT UPRIGHT COOLER. BEAN SPROUTS 45F IN THE RIGHT SIDE UPRIGHT COOLER - BEAN SPROUT HOLDING WATER CHANGED 2 TIMES PER DAY WITH WATER OVER 41F: USE COLD WATER. SCALLOPS IN BOTTOM OF PREP COOLER AT 44F. HALF AND HALF CREAM AT 45F IN THE PEPSI COOLER. HOLD 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cooler/s
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- SEE 3-501.16: ADJUST, REPAIR OR REPLACE THE COOLERS TO MAINTAIN 41F OR LOWER FOOD TEMP.
- 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.
- Jewelry Prohibitions
- Items:
- Jewelry bracelet's)
- Locations:
- food prep area
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Kitchen/ Food Prep Area ceiling lights
- 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
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05/14/2012 | Routine Inspection |
- Critical: Characteristics
- Comment:
- CORRECTED BY PROVIDING FOOD GRADE CONTAINERS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE KNIVES, AND STORING IN A CLEAN LOCATION.
- 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:
- THE COOLER HAS BEEN REPAIRED AND HOLDING AT 41F FOOD TEMP.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED B Y TIME MARKING, AND USING SMALLER QUANTITIES OF FOOD HELD OUT OF THE COOLER.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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11/29/2011 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- Cookline
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- SHELL EGGS STORED IN A USED #10 CAN. PROVIDE A FOOD GRADE CONTAINER THAT IS DESIGNED FOR RE-USE AND EASILY CLEANABLE AS DISCUSSED.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s) knives
- Locations:
- food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- KNIVES STORED BETWEEN COUNTERS IN UNCLEAN AREA. CLEAN AND STORE IN CLEAN LOCATION.,
- 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:
- 2-door refrigerator
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE VICTORY 2 DOOR COOLER: OBSERVED TOFU AND SHRIMP AT 48-50F, AND SHELL EGGS 44F. HOLD AT OR BELOW 41F. DISPOSE OF ABOVE NOTED FOOD 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Cookline
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- SHELL EGGS OUT OF COOLER SINCE 11:00 AM, OBSERVED AT COOK LINE AT 1:30 PM WITHOUT TIME MARKINGS. THE PIC STATED THAT THE EGGS ARE USED UNTIL AFTER LUNCH RUSH, THEN PUT INTO COOLER AND BROUGHT BACK OUT LATER FOR USE AT DINNER. PROVIDE TIME MARKINGS AND WRITTEN PROCEDURES TO SELL OR DISPOSE OF THE EGGS WITHIN 6 HOURS OF THE TIME TAKEN OUT OF THE COOLER. USE OR DISCARD NOTED EGGS BY 5:00 PM.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- rice cooker
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- RICE SCOOP AND BOWL STORED IN STANDING WATER 70F. STORE AS STATED ABOVE BETWEEN USE.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Jewelry Prohibitions
- Items:
- Jewelry bracelet's)
- Locations:
- food prep area
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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11/10/2011 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- ice machine(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN PIPE FOR THE ICE MACHINE OBSERVED DOWN IN THE FLOOR DRAIN. CORRECTED BY ELEVATING THE DRAIN PIPE TO FORM AN AIR GAP.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Gloves, Use Limitation
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- food prep area
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED INK PENS STORED IN THE FOOD CONTACT SURFACE PART OF THE VEGETABLE BLENDER/JUICER. CORRECTED BY REMOVING AND THE BLENDER WAS REMOVED FROM THE FACILITY (NO LONGER USED).
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
05/16/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/02/2010 | Follow-up |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW BEEF AND PORK SEPARATE FROM RAW CHICKEN IN UPRIGHT COOLER........RAW BEEF AND RAW PORK OBSERVED IN FRONT OF RAW CHICKEN......RECOMMEND STORING RAW BEEF, PORK , AND RAW SEAFOOD ON THE SHELF ABOVE RAW CHICKEN ,,,,USE A BARRIER IF NECESSARY BETWEEN 2ND SHELF RAW ANIMAL FOODS AND ANY CONTAINERS OF VEGETABLES OR OTHER FOOD PRODUCTS. SUBMIT RISK CONTROL PLAN TO MWALTON ...@ 734-727-7165
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
11/04/2010 | Routine Inspection |
| No violation noted during this evaluation. | 06/14/2010 | Follow-up |
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