Laughing Panda, 465 Inkster Rd., Garden City, MI 48135 - inspection findings and violations

Business Info

Restaurant name: LAUGHING PANDA
Address: 465 Inkster Rd., Garden City, MI 48135
Permit #: 072379
Non-smoking facility: No
Last inspection: 05/14/2015

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Inspection findings	Inspection date	Type
Critical: Before Use After Cleaning Comment: The dishmachine is sanitizing at 100ppm chlorine. Corrected. General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.	05/14/2015	Follow-up
Critical: Before Use After Cleaning Items: Clean utensil(s) and food-contact surface(s) Problems: Not sanitized Corrections: Sanitize as required above. Comment: The dishmachine is not sanitizing today, even after priming 0ppm chlorine was found in machine. Machine seems to be feeding excessive amounts of soap. Correct immediately, recheck in 10 days. Chlorine must be 50-100 ppm for proper sanitizing. , General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Comment: There were many items stored in direct contact with cardboard boxes previously used to hold frozen foods or other food items. These boxes are not meant to be reused for food contact surfaces and are not cleanable. There are also many items stored in carry out food bags, discontinue using carry out food bags for direct food contact. Corrected today cardboard boxes were discarded along with carry out bags and food items were placed in food grade bags or cleanable tubs. 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: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored On Corrections: Remove items from handsink. Do not store items at handsink. Comment: The handwash sink by the dishmachine was blocked with trays today. Keep handwash sink clear at all times. Correct today, handwash sink was cleared. 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) Effectiveness Items: Hair restraint Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: Cook was not wearing hair restraint at time of inspection. ook put hat on today. Corrected. 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 Floors, Walls, and Ceilings Items: Ceiling(s) Problems: Not constructed, designed, installed to be Corrections: Repair/replace to be smooth and easily cleanable. Comment: There are water damaged ceiling tiles in establishment today, replace by next inspection. General violation description: 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: The cart holding the cooked/fried items in the walk in cooler is soiled, as well as the plastic cover that is on the cart. Clean regularly. There is also an accumulation of rice/food debris on the drainboard of the three compartment sink where one rice cooker sits. Clean regularly to avoid accumulation of soils. The fan in the walk in cooler is soiled today, increase cleaning frequency. The backsplash on the hood is soiled/greasy today, clean regularly. The floor under the mixing bowl has an accumulation of flour/food debris, clean regularly. The hot wells have an accumulation of food debris around them, especially the ones closest to the wall. Clean regularly. Recheck in 6 months, next routine inspection. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Using Dressing Rooms and Locke Items: Locker(s)/designated storage area(s) Problems: Not provided Corrections: Provide. Comment: Many personal items found throughout in the kitchen on food storage/food container shelves. Keep clothing and other personal items in an area way from food/food related items at all times. Correct by next inspection, within 6 months. General violation description: 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.	04/13/2015	Routine
Critical: Backflow Prevention Comment: AN INCH AIR GAP IS PROVIDED AT DISH WASH MACHINE. CORRECTED. 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.	11/05/2014	Follow-up
Critical: Backflow Prevention Items: Backflow/backsiphonage prevention device(s) Problems: Not provided on Corrections: Provide adequate air gap. Comment: OBSERVED SOAPY WATER BACK UP ON THE PIPE CONNECTED TO DISH WASH MACHINE WHILE PERSON-IN- CHARGE TESTED CONCENTRATION OF SANITIZING SOLUTION. AN AIR GAP OF 1 INCH ABOVE FLOOD RIM SHALL BE PROVIDED ON EQUIPMENT TO AVOID BACK FLOW CONTAMINATION. PROVIDE AIR GAP. FOLLOW UP WITHIN 10 DAYS. , 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. Critical: Hand Drying Provision Locations: at the Hand wash sink(s) Comment: OBSERVED NO PAPER TOWEL AT HAND WASH SINK BY POP MACHINE. DRYING PROVISIONS LIKE DISPOSABLE PAPER TOWELS SHALL BE PROVIDED AT OR ADJACENT TO EACH HAND WASHING. FOOD EMPLOYEE PROVIDED PAPER TOWEL DURING INSPECTION. CORRECTED. RISK CONTROL PROVIDED. 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 Locations: at the Hand wash sink(s) Comment: OBSERVED NO SOAP INSIDE DISPENSER AT THE HAND WASHING SINK NEAR ICE MACHINE IN KITCHEN AREA. HAND CLEANSERS, SUCH AS LIQUID, POWDER, OR DRY SOAP SHALL BE PROVIDED AT EACH HAND WASHING SINK. LIQUID SOAP WAS PROVIDED DURING INSPECTION. CORRECTED. RISK CONTROL PROVIDED. 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) Equipment Food-Contact Surface Items: Food-contact surface(s) used for nonpotentially hazardous food(s) Problems: Not cleaned Corrections: Clean as required above. Comment: OBSERVED SOIL COMPONENTS ON THE INSIDE OF THE ICE MACHINE. EQUIPMENT AND THEIR COMPONENTS SHALL BE CLEANED AT A FREQUENCY TO AVOID SOIL ACCUMULATION. CLEAN ICE MACHINE COMPONENTS. VERIFY CORRECTION AT NEXT INSPECTION. 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 Handwashing Signage Items: Handwashing signage Problems: Not provided Corrections: Provide. Comment: OBSERVED NO HAND WASHING SIGNS IN THE MEN'S AND WOMEN'S BATHROOMS. A SIGN REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE POSTED NEXT TO HAND WASHING SINKS. PROVIDE SIGNAGE. VERIFY CORRECTION AT NEXT INSPECTION. 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.	10/27/2014	Routine
Critical: Hand Drying Provision Comment: PAPER TOWEL DISPENSER FOR THE HAND SINK NEAR THE WALK-IN COOLER HAS NOW BEEN REFILLED WITH PAPER TOWEL. ITEM 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 Comment: A SMALL PLASTIC HAND SANITIZER BOTTLE WAS EMPTIED AND FILLED WITH LIQUID SOAP, RE-LABELLED "HAND SOAP" AND PLACED BY THE HAND WASH SINK. ITEM CORRECTED. General violation description: 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)	04/28/2014	Follow-up
Critical: Potentially Hazardous Food (Ti Comment: ITEM RESOLVED BY TRANSFERRING POTENTIALLY HAZARDOUS FOOD (EGGS, CHICKEN STRIPS) TO ANOTHER REACH-IN COOLER THAT HELD FOOD AT 41 OR LOWER. ITEM RESOLVED. 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)	04/21/2014	Follow-up
Critical: Hand Drying Provision Locations: at the Hand wash sink(s) Comment: HAND WASH SINK NEAR WALK-IN COOLER DOOR HAD NO PAPER TOWELS. REFILL PAPER TOWEL DISPENSER., 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 Locations: at the Hand wash sink(s) Comment: THE HAND WASH SINK NEAR THE DISH WASH MACHINE IS IN NEED OF LIQUID SOAP. REFILL THE SOAP DISPENSER., 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: Potentially Hazardous Food (Ti Locations: at the cookline, at the cookline Comment: COOKLINE COLD FOOD HOLDING UNIT HAD MUSHROOMS AND BABY CORN AT 45 F. ADJUST OR SERVICE UNIT SO THAT FOOD CONTENTS IN COUNTER TOP BINS (AND DRAWERS BELOW) ARE KEPT AT 41 F OR LOWER., 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: Using a Handwashing Sink Locations: at the Hand wash sink(s) Comment: THE HAND WASH SINK NEAR THE DISHWASH MACHINE HAD ITEMS IN THE BASIN THAT PREVENTED ITS USE. ITEMS REMOVED FROM BASIN PROMPTLY. VIOLATION CORRECTED AT TIME OF INSPECTION. HAND WASH SINK NOW USABLE. 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) Approved Comment: RETRACTOR SPRAYER HOSE FOR DISH WASH PRE-SPRAY HAS NO TRIGGER NOZZLE. INSTALL A TRIGGER SPRAYER NOZZLE AT END OF HOSE. General violation description: 5-201.11 - (A) A PLUMBING SYSTEM and hoses conveying water shall be constructed and repaired with APPROVED materials according to LAW. (B) A water filter shall be made of SAFE MATERIALS. Cleaning of Plumbing Fixtures Locations: at the Hand wash sink(s) Comment: THE HANDLES OF THE HAND WASH SINK NEAR DISH WASH MACHINE ARE SOILED WITH RESIDUE. CLEAN THE FAUCET HANDLES TO PREVENT RE-CONTAMINATION OF HANDS WHEN TURNING FAUCET OFF. General violation description: 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Food Storage Containers, Ident Locations: back kitchen area Comment: LARGE LIDDED CONTAINERS OF FOOD PRODUCTS (FLOUR, SUGAR, VINEGAR) WERE UNLABELED. STAFF LABELED CONTAINERS WITH A MARKER AT MY INSTRUCTION. VIOLATION CORRECTED AT TIME OF INSPECTION. General violation description: 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Outer Openings, Protected Locations: back kitchen area door(s) Comment: BACK DOOR OF KITCHEN TO THE OUTSIDE HAS SELF-CLOSER MECHANISM DAMAGED. REPLACE OR REPAIR THE SELF-CLOSER SO THAT THE DOOR WILL ALWAYS CLOSE. THIS WILL PREVENT THE ENTRY OF VERMIN OR PESTS. General violation description: 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings Outside Receptacles Locations: at the dumpster Comment: GROUND SURFACE AROUND OUTSIDE DUMPSTER WAS COVERED WITH DEBRIS. CLEAN UP THE AREA TO PREVENT RODENT ATTRACTION. General violation description: 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit. Repairing Locations: in the reach-in cooler(s) Comment: THE "PEPSI" REACH-IN COOLER HAS AN INOPERABLE LIGHT TUBE. REPAIR OR REPLACE THE FLUORESCENT LIGHT TUBE. General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair. System Maintained in Good Repa Locations: at the Hand wash sink(s) Comment: THE HAND SINKS NEAR THE SODA FOUNTAIN AND THE WALK-IN COOLER DOOR BOTH DRAIN SLOWLY. CLEAR THE SINK DRAINS TO PREVENT ACCUMULATION OF STANDING WATER. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	04/10/2014	Routine
Repairing Items: Physical facilities Ceiling(s) Problems: In poor repair Corrections: Repair/replace. Comment: REPLACE MISSING CEILING TILES IN KITCHEN. General violation description: 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair. Warewashing Equipment, Cleanin Items: Warewashing equipment dishmachine Locations: dish machine(s) Rack(s) Problems: Not cleaned Through out the day as necessary Corrections: Clean as specified above. General violation description: 4-501.14 - A WAREWASHING machine	10/15/2013	Routine
Critical: Manual and Mechanical Warewash Items: Chlorine solution concentration Locations: back kitchen area Dish machine Problems: Below 25 ppm And/or water temperature below 120 degrees f Corrections: Provide correct concentration as stated above. Comment: Observed zero parts per million (p.p.m.) chlorine sanitizer to water concentration being dispensed by the dish wash machine final sanitizer rinse. Correction Made: Observed 25 ppm sanitizer solution being dispensed by the dish wash machine after priming the sanitizer feed line. 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: Person in Charge Locations: Employee(s) food prep area Comment: i.) Observed the food employee(s) not fully knowledgeable of the names of the big five: diagnosis, illness symptoms, their associated restrictions, the means to remove the restrictions: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. i.) CORRECTION MADE: Following instruction, Observed the Employees present: Are aware of the names of the big 5, Are aware of the associated five illness symptoms, Are aware of their associated restrictions and Are aware of the means to remove these restrictions. ii.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145F for WHOLE MUSCLE MEAT General violation description: 2-103.11 - BEEF, PORK, FISH 155F for Ground muscle meat: BEEF, PORK, 165F for POULTRY sustained for at least 15 seconds and " " for REHEATED FOOD(S) to 165F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135F to 70F within 2 hours 70F to 41F within 4 hours DATE Marking cooled foods 41*F & less, discarding after 6 days. TIME Marking foods Food Storage Items: Food item(s) in storage Locations: floor food prep area Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: Observed on stored on the floor a sack of flour General violation description: 3-305.11 - store off the floor by 6" or more. CORRECTION MADE: Observed flour sacks flour; store off the floor by 6" or more. Wiping Cloths, Use Limitation Items: Wiping cloth(s) dry Locations: back kitchen area food prep table Problems: Stored in Less than 50-100 ppm chlorine Corrections: Store wiping cloths in 50-100 ppm chlorine. Comment: Observed dry cloth towel for wiping food crumbs from food contact surfaces and used under the cutting board. Fully submerge wiping cloths into a mild sanitizer in between use. CORRECTION MADE: Observed the wiping cloths stored fully submerged in between uses in a mild sanitizer solution. 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	10/17/2012	Routine
Critical: Frequency Before Use After Cle Comment: CORRECTION MADE: Observed the food employee(s) only uses food related equipment and utensils that have been sanitized after cleaning and rinsing. General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Handwashing Sinks, Number Comment: CORRECTION MADE: Observed the needed hand wash sink properly installed where needed between the cook line and the dish wash area. General violation description: 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing. Critical: Hot and cold holding Comment: CORRECTION MADE: Observed the walk-in cooler and the prep line reach-in-cooler each maintaining product temperature @ 41F and below to limit the growth of organisms of public health concern. 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: CORRECTION MADE: Observed potentially hazardous hot foods General violation description: 3-501.16 - soups and gravy, are held at 135F and above to limit bacterial grown. Critical: Package Integrity Comment: CORRECTION MADE: Observed no dented food cans kept in storage rather dented cans are returned to the vender. General violation description: 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Critical: Separation, Packaging, & Segre Comment: CORRECTION MADE: Observed the segregation of raw meats while in refrigerated storage based on the minimum internal cook-off temperature requirements. Whole muscle meats are stored on shelves above ground muscle meat and both whole muscle and ground meat are stored above poultry which is properly stored on the bottom storage shelf, down and away from all other food storage. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: When to Wash Comment: CORRECTION MADE: Observed the employee perform hygienic hand washing before preparing food after handling soiled dishes. 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 Covering receptacles Comment: CORRECTION MADE: Observed the outdoor dumpster is covered and is not overfilled, General violation description: 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use Exterior Ice Prohibited Ingred Comment: CORRECTION MADE: Observed container of lemon wedges are stored in the cooler. General violation description: 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P) Good Repair and Proper Adjustm Comment: CORRECTION MADE: Observed the mechanical cooling and freezing units are functioning keeping the stored foods frozen or kept cool at 41*F or below. 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. Miscellaneous Sources Comment: CORRECTION MADE: Observed deli sheets used as protective liners and covers of food product stored in stacked food baskets. General violation description: 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.	05/04/2012	Follow-up
Critical: Frequency Before Use After Cle Items: Clean utensil(s) and food-contact surface(s) Problems: Not sanitized Corrections: Equipment/utensils must be sanitized after cleaning. Comment: The cook was observed rinsing a dirty pan with the overhead sprayer at the dishmachine and then using that pan without sanitizing it. According to the manager, large items that do not fit into the dishmachine are washed out, but never sanitized. The dish washer was not aware of how to set up and use the 3 compartment sink. After washing and rinsing, all food contact surfaces must be sanitized before use. Train all employees on how to properly set up and use the 3 compartment sink to wash, rinse and sanitize items that do not go through the dish machine. Train employees how to wash, rinse and sanitize large items that do not fit into the sink such as the rice bins. , General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Handwashing Sinks, Number Items: Handwashing lavatories Problems: Inadequate Comment: The plans submitted 9/21/11 indicate an existing handsink between the 3 compartment sink and the cookline. This hand sink has been removed. Handsinks must be conveniently located. Re-install this handsink. , General violation description: 5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing. Critical: Hot and cold holding Items: Cold food item(s) Locations: walk-in cooler(s) Problems: Stored above 41 degrees f Comment: In the prep line reach-in-cooler, cooked chicken was at 46F and shrimp was at 43.5F. In the walk-in-cooler, egg rolls were at 45.6F, rice was at 49.5F and raw chicken was at 45.4F. All potentially hazardous cold foods must be held at or below 41F. Repair/replace coolers as needed to hold food at 41F or below. , General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Hot and cold holding Items: Hot food item(s) Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: Soups and gravy were in the steam table at room temperature, (the steam table was not turned on). The manager stated that they were there from last night. Potentially hazardous hot foods must be held at 135F or above to minimize bacterial grown. If leftovers are to be saved, they must be rapidly cooled and reheated in the morning. If leftovers are not intended for service the next day, discard at the end of the night. The foods in question were discarded at the time of the inspection. , 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: Package Integrity Items: Food package(s), Food package(s) Problems: Soiled Comment: Several dented cans were found in the dry goods storage area. Discard damaged food items or return to the supplier. , General violation description: 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Critical: Separation, Packaging, & Segre Comment: A bag of raw chicken was stored directly on top of raw beef and pork in a bin in the walk-in-cooler. Raw meats must be stored below and away from ready-to-eat foods, but also must be stored in a way that meats cooked to a higher temperature do not contaminate meats that are cooked to a lower temperature. Store raw meats in the order of their cooking temperatures, whole muscle beef or pork over ground beef or pork over poultry., General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: When to Wash Items: Employee(s) Problems: Did not wash hands Comment: An employee was observed handling dirty dishes then returning to the preparation of food without first washing his hands. Hands must be washed before working with food after touching anything that may contaminate the hands such as dirty dishes, raw foods, clothing or hair, etc. Review with all employees the requirement to wash hands when needed., 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 Covering receptacles Items: Waste container(s)/container(s) outside Problems: Not covered Corrections: Keep covered. Comment: The dumpster was overfilled, preventing the lids from closing. Keep lids closed. Additional dumpsters or an increse in pick-up frequency may be necessary to prevent garbage from accumulating to the point where the lids can no longer be closed. , General violation description: 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use Exterior Ice Prohibited Ingred Items: Ice Problems: Used as a cooling medium Corrections: Cannot be used for food Comment: Containers of lemon wedges were in the waitress station pop dispenser ice bin. Do not store food or containers of food in ice that will be used in food or beverages., General violation description: 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P) Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Corrections: Repair/replace. Comment: The prep cooler and the walk-in-cooler were not functioning properly and were unable to hold food at 41F or below. The 3-door reach-in freezer was not operating at all. All equipment must be in good repair. Repair or replace the coolers and freezer., 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. Miscellaneous Sources Comment: Baskets of fried crisps for service to customers were stored directiy on top of one another, resulting in the bottom of the basket contacting the food in the basket below it. Food must be protected from possible contamination from the bottom of the basket. Deli sheets were placed between each of the baskets, protecting the food in them. Violation corrected. , General violation description: 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.	03/20/2012	Routine Inspection
Critical: Cleaning Procedure Comment: Observed a food employee(s) performing 10 second hand washing General violation description: 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employee(s) practice 20 second hygienic hand washing Critical: Separation, Packaging, & Segre Comment: Correction Made: Observed raw meat storage based on cooking temperatures top shelf - ready to eat foods. next lower shelf- raw whole muscle meat -pork. lowest shelf - raw chicken stored down and away from all other food storage. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: Time as a Public Health Contro Comment: Correction Made: Observed Time in conjunction with Temperature rather than time alone being used as a public health control to limit organisms of public health concern. The raw and cooked products are both being held refrigerated at 41*F or below and cooked to order. 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.	10/19/2011	Follow-up
Critical: Cleaning Procedure Items: Employee(s) Locations: Employee(s) food prep area Problems: Improperly washed hands Washed for less than 20 seconds Corrections: Hands shall be washed for at least 20 seconds with hot water,soap, and friction. General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Demonstration of Knowledge Items: Person-in-charge Locations: Employee(s) food prep area Problems: Does not demonstrate required knowledge Corrections: Knowledge is to be obtained through an approved training program. Comment: Observed employee(s) not fully trained demonstrated in their: - Brief time performing hand washing. - Not testing the dish machine strength of sanitizer being dispensed for the first load. - Not knowing fully the minimum internal temperature/time requirements needed To destroy organisms of public health concern for raw meats and reheating foods & To limit their growth. Provide employee(s) with training review. Correction Made: Following instruction concerning potentially hazardous foods, safe food practices and procedures. Observed the employees present possess a working knowledge: - How and when to perform good hygienic hand washing. - How to calibrate and the use of a stab type food thermometer. - The minimum internal temperatures and time requirements for cooking raw General violation description: 2-102.11 - whole muscle meat, ground muscle meat and poultry. - The time and temperature requirements for reheating or for cooling potentially hazardous foods. - The use of chemical test strips and range of sanitizer strength needed for the sanitize sink, the dish wash machine and for wiping cloth storage. Annotation: DESTROY ORGANISMS of Public Health concern by achieving a minimum internal product temperature for at least 15 seconds @: 145F for WHOLE MUSCLE MEAT Critical: Responsibility of Person in Ch Items: Person-in-charge Locations: prep line food prep area Problems: Fail to require employees to report illness as rule requires Corrections: Require reporting as stated above. Comment: OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE General violation description: 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS. Critical: Separation, Packaging, & Segre Items: Raw animal food(s) Locations: walk-in cooler(s) storage shelves Problems: Stored over/next to Raw ready-to-eat food(s) Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: Observed in the walk-in cooler containers of: - raw chicken stored on a shelf above raw hamburger. - raw hamburger stored on a shelf above ready to eat corn beef and deli ham. Provide raw meat storage based on cooking temperatures top shelf - ready to eat foods. next lower shelf- raw steaks-whole muscle meat. next lower shelf - hamburger, sausage, bacon lowest shelf - raw chicken stored down and away from all other food storage., General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: Time as a Public Health Contro Items: Time controlled food(s) potentially hazardous food(s) before cooking Locations: Grill line food prep area Problems: Without time control mark Indicating time that is 4 hours past removal from temperature control Corrections: Provide clear easy to read time marks. Comment: OBSERVED NO TIME MARKING ON THE PARTIALLY FILLED CONTAINERS OF: i.) SAUSAGE COOKED ( 1/2 PAN) @ 54F ii.) RAW BACON (~1/2 PAN) @ 54F iii.) RAW EGGS (~1 1/2 DOZEN) @ 70F PLACED ON THE COUNTER @ 8 AM STATES THE COOK. MARK TIME TO INDICATE WHEN POTENTIALLY HAZARDOUS FOODS REMOVED FROM TEMPERATURE CONTROL TO DISCARD AFTER 4 HOURS General violation description: 3-501.19 - 6 HOURS IF PRODUCT DOES NOT EXCEED 70F. , Covering receptacles Items: Waste container(s)/container(s) outside dumpsters Locations: dumpster(s) Problems: Not covered Corrections: Keep covered. General violation description: 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use Drying mops Items: Wet mop(s) storage Locations: floor utility room Problems: Improperly dried Corrections: Allow to air dry in an approved location. Comment: Observed wet mop head stored in the squeeze chamber General violation description: 6-501.16 - hang-up the wet mop head or drape to increase air flow and quicken drying time. Correction Made: Observed mop head draped over the squeeze chamber to air dry effectively. Hand Cleanser, Availabilty Items: Soap at handsink wait station Locations: Wait station Hand wash sink(s) Problems: Not provided At hand sink Corrections: provide 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 Locations: hand wash sink(s) food prep area Problems: Not provided At hand sink Corrections: provide Comment: Observed dispenser at grill line and next to walk-in cooler not dispensing 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 Temperature Measuring Devices Items: Thermometer(s) Locations: Employee(s) food prep area Problems: Not provided Corrections: Provide. Comment: Observed stab type thermometer range -40F to 160F General violation description: 4-204.112 - provide stab type food thermometer with a range 0F to 220*F. Warewashing Chem.San., Temp/pH Items: Chlorine solution concentration Locations: dish machine(s) sanitize compartment Problems: Below 25 ppm And/or water temperature below 120 degrees f Corrections: Provide correct concentration as stated above. Comment: Observed @ 200 ppm General violation description: 4-501.114 - reduce concentrate from between 25 ppm - 150 ppm. Wiping Cloths, Use Limitation Items: Wiping cloth(s) dry Locations: Grill line food prep area Problems: Not completely submerged in sanitizing solution Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Observed dry cloths on grill line counter General violation description: 3-304.14 - submerge fully in a mild chlorine sanitizer solution @ 100 ppm in between use.	09/20/2011	Routine Inspection

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