- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Corrections:
- Utilize metal pans to maximize heat transfer.
- Comment:
- Observed brown rice and minced chicken cooling in large containers in walk in cooler. Owner states these were just made. Potentially hazardous food must be cooled rapidly with ice baths, ice paddles, shallow pans with stirring or combination of methods. Correct immediately. Corrected at time of inspection by education and by manager and employee using ice baths and shallow pans to cool rice and cooked chicken. Corrected
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed longer than 7 days used to date mark foods. Observed rice pudding in front display cooler not date marked. All potentially hazardous foods prepared and held for over 24 hours must have a date. Example 01/09 - 05/15. 6 days in between. Correct immediately. Corrected at time of inspection by education, by dating rice puddings, and by changing all dates in coolers to use the 6 days in between. Corrected
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s) Equipment
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- Observed slicer/dicer parts being cloth dried after being sanitized at 3 compartment sink. Equipment and utensils must be allowed to air dry after sanitizer at 3 compartment sink. Correct immediately
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- Observed can opener blade dull and rusty. Replace can opener blade. Can opener blade can not be dull or rusty. Correct immediately
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Corrections:
- Utilize metal pans to maximize heat transfer.
- Comment:
- Observed brown rice and minced chicken cooling in large containers in walk in cooler. Owner states these were just made. Potentially hazardous food must be cooled rapidly with ice baths, ice paddles, shallow pans with stirring or combination of methods. Correct immediately. Corrected at time of inspection by education and by manager and employee using ice baths and shallow pans to cool rice and cooked chicken. Corrected
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed longer than 7 days used to date mark foods. Observed rice pudding in front display cooler not date marked. All potentially hazardous foods prepared and held for over 24 hours must have a date. Example 01/09 - 05/15. 6 days in between. Correct immediately. Corrected at time of inspection by education, by dating rice puddings, and by changing all dates in coolers to use the 6 days in between. Corrected
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s) Equipment
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- Observed slicer/dicer parts being cloth dried after being sanitized at 3 compartment sink. Equipment and utensils must be allowed to air dry after sanitizer at 3 compartment sink. Correct immediately
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- Observed can opener blade dull and rusty. Replace can opener blade. Can opener blade can not be dull or rusty. Correct immediately
- 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.
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01/09/2015 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED IN THE ICE MACHINE STEEL BOWL LAYING IN THE ICE. IN THE SUGAR BIN THERE WAS A STORED INSIDE THE HANDLE IN THE SUGAR. , CORRECTED BY THE OPERATOR REMOVING THE BOWL FROM THE ICE MACHINE. THE HANDLE OF THE CUP WAS REPOSITIONED TO BE STORED UPWARD.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED IN THE ICE MACHINE STEEL BOWL LAYING IN THE ICE. IN THE SUGAR BIN THERE WAS A STORED INSIDE THE HANDLE IN THE SUGAR. , CORRECTED BY THE OPERATOR REMOVING THE BOWL FROM THE ICE MACHINE. THE HANDLE OF THE CUP WAS REPOSITIONED TO BE STORED UPWARD.
- 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
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07/03/2014 | Routine |
- Critical: Cooling Methods
- Comment:
- OBSERVED SHALLOW PANS AND SMALL CONTAINERS USED TO COOL RICE. CORRECTED
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Using a Handwashing Sink
- Comment:
- OBSERVED ALL HAND SINKS ACCESSIBLE. NO CART IN FRONT OF HAND SINK. RISK CONTROL PLAN PROVIDED. CORRECTED
- 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)
- Critical: When to Wash
- Comment:
- OBSERVED PROPER HAND WASHING AT CORRECT TIMES. CORRECTED
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Intensity
- Comment:
- OBSERVED WORKING LIGHTS UNDER HOOD. CORRECTED
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Critical: Cooling Methods
- Comment:
- OBSERVED SHALLOW PANS AND SMALL CONTAINERS USED TO COOL RICE. CORRECTED
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Using a Handwashing Sink
- Comment:
- OBSERVED ALL HAND SINKS ACCESSIBLE. NO CART IN FRONT OF HAND SINK. RISK CONTROL PLAN PROVIDED. CORRECTED
- 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)
- Critical: When to Wash
- Comment:
- OBSERVED PROPER HAND WASHING AT CORRECT TIMES. CORRECTED
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Intensity
- Comment:
- OBSERVED WORKING LIGHTS UNDER HOOD. CORRECTED
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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01/15/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Bulk storage container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- OBSERVED RICE BEING COOLED IN WALK IN COOLER IN VERY LARGE PLASTIC CONTAINER. USE SHALLOW PANS, ICE BATHS, ICE PADDLES OR COMBINATION OF METHODS TO COOL FOODS RAPIDLY. CORRECT IMMEDIATELY,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) utility room
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED HAND WASHING SINK ON COOK LINE TO HAVE CART IN FRONT OF IT AND LARGE FRYING UTENSIL IN IT. HAND WASHING SINKS MUST BE FULLY ACCESSIBLE AT ALL TIMES AND ALSO BE USED FOR HAND WASHING ONLY. DO NOT STORE ITEMS IN FRONT OF OR IN HAND SINKS. CORRECT IMMEDIATELY. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW UP INSPECTION. ,
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEES NOT WASHING HANDS BEFORE GLOVE USE AS WELL AS NOT WASHING HANDS AFTER WIPING HANDS INTO RAGS AND SOILED APRONS. EMPLOYEES MUST WASH HANDS WHEN SOILED AND BEFORE GLOVE USE. TRAIN EMPLOYEES ON WHEN TO WASH HANDS. CORRECT IMMEDIATELY,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED DOOR SEALS ON 1 DOOR FRONT COUNTER COOLER BROKEN MAKING DOOR NOT BEING ABLE TO BE CLOSED ALL THE WAY. FIX OR REPLACE BROKEN DOOR SEALS ON THIS COOLER BY NEXT ROUTINE INSPECTION. EQUIPMENT MUST BE MAINTAINED. CORRECT IMMEDIATELY
- 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.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- OBSERVED LIGHTS MISSING OR BURNED OUT UNDER BOTH HOODS IN ESTABLISHMENT. PROVIDE WORKING LIGHTS IN THESE AREAS WITH LIGHT SHEILDS. ADEQUATE LIGHTING MUST BE PROVIDED. CORRECT IMMEDIATELY,
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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12/17/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics cleaner
- Locations:
- kitchen utility room
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- ,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) utility room
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- ,
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen food prep table
- Problems:
- Stored on Prep table
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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06/05/2013 | Routine |
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