- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- 3-compartment sink(s) floor drain
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Three compartment sink floor drain is greasy. 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:
- Hole in north outside wall next to electrical box (near ground). Fill hole to prevent pest entrance.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/08/2015 | Routine |
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- 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
|
11/12/2014 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED. THE COOKED SAUSAGE LINKS ARE NOW BEING KEPT IN PLASTIC STORAGE 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: Food Temperature Measuring Dev
- Comment:
- CORRECTED. FOOD THERMOMETER PROVIDED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. CHLORINE SANITIZING LEVELS ARE REGISTERING ON CHLORINE TEST STRIPS. THE LEVEL OF SANITIZER IS BETWEEN 50-100PPM.
- 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
|
05/27/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED COOKED SAUSAGE LINKS IN A CARDBOARD BOX LINED WITH FOIL. ,
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- CHLORINE SANITIZING LEVELS ARE NOT REGISTERING ON CHLORINE TEST STRIPS. REPAIR WAREWASHING EQUIPMENT SO THAT THE LEVELS SANITIZER IS BETWEEN 50-100PPM. DISCONTINUE USING THE DISHWASHER FOR WAREWASHING AND START THE 3 COMPARTMENT SINK METHOD UNTIL THE DISHWASHER CAN EFFECTIVELY SANITIZE FOOD CONTACT EQUIPMENT. ,
- 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
|
05/07/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED CHLORINE SANITIZING SOLUTION DISPENSING AT 0 PPM. CHLORINE SANITIZING SOLUTION SHALL DISPENSE AT A CONCENTRATION BETWEEN 50PPM TO 100 PPM PERSON-IN-CHARGE CORRECTED BY PRIMING THE DISH WASH MACHINE SEVERAL TIMES. 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED ICE SCOOP LAYING ON TOP OF COUNTER. DURING PAUSES STORE UTENSILS ON A CLEAN PROTECTED SURFACE. ICE SCOOP WAS PLACED INSIDE A CLEAN CUP. CORRECTED.
- 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
|
11/25/2013 | Routine |
| No violation noted during this evaluation. | 05/13/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- OBSERVED 100 PPN CHLORINE ON UTENSILS AT DISH MACHINE. 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
- Critical: Preventing Contamination from
- Comment:
- OBSERVED GLOVES BEING WORN FOR READY TO EAT FOODS. CORRECTED
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Wiping Cloths, Use Limitation
- Comment:
- OBSERVED 100 PPM CHLORINE IN RAG BUCKETS. CORRECTED
- 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
|
11/27/2012 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED 0 PPM CHLORINE ON UTENSILS AT DISHMACHINE. FOR PROPER SANITATION 50 - 100 PPM CHLORINE MUST BE PRESENT. CORRECT IMMEDIATELY. SET UP THE 3 COMPARTMENT SINK AND WASH, RINSE, SANITIZE THEN AIR DRY UTENSILS UNTIL CORRECTED. CORRECT IMMEDIATELY,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- in front of
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE TOUCHING TOAST WITH BARE HANDS, EMPLOYEES MUST USE GLOVES, TONGS, OR DELI TISSUE WHEN HANDLING READY TO EAT FOODS. CORRECT IMMEDIATELY,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WET RAGS STORED ON COUNTER ON COOK LINE. STORE IN USE WET RAGS IN 50 - 100 PPM CHLORINE IN BETWEEN USE. CORRECT IMMEDIATELY,
- 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
|
11/14/2012 | Routine |
- Critical: Preventing Contamination from
- Comment:
- GRILL LINE COOK IS NOW USING SINGLE SERVICE GLOVES, TONGS, AND SINGLE USE TISSUES TO HANDLE READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- COMMERCIALLY PACKAGED FOODS REMOVED FROM THEIR PACKAGING ARE NOW DATED WITH THE DATE THAT THE PACKAGE WAS OPENED AND PORTIONED OUT.
- 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: Time as a Public Health Contro
- Comment:
- RAW EGGS ARE NOW BEING HELD NEXT TO THE GRILL WITH A TIME MARKED ON THE EGG CRATE THAT INDICATES WHEN THE EGGS WERE BROUGHT 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.
|
06/04/2012 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- in front of
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- MULTI TASKING COOK WAS ARRANGING FINISHED GRILLED SANDWICHES WITH BARE HANDS. THEN COOK ASSEMBLED A COLD SANDWICH WITH CUT TOMATOS. ALWAYS USE UTENSILS OR SINGLE SERVICE TISSUE OR GLOVES TO HANDLE READY TO EAT FOODS. ,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly date marked, Improperly date marked, Without date of consumption marking
- Corrections:
- Discard., Discard., Provide proper date marks as stated above.
- Comment:
- COMMERCIALLY PACKAGED HOT DOGS HAVE BEEN REMOVED FROM THE COMERCIAL PACKAGING AND WRAPPED IN PLASTIC. A LARGE BIN OF COOKED HASH BROWNS AND PORTIONS OF SLICED DELI MEATS ARE LOCATED IN THE WALK IN WITHOUT ANY INDICATION OF A USE BY OR CONSUME BY DATE. ALL FOODS OPEND FROM PACKAGING AND OR COOKED AND PLACED IN COLD STORAGE MUST HAVE A SYSTEM OF DATE MARKING SO THAT THE USE BY OR REMOVE BY DATE CAN BE DETERMINED,
- 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: Restricted Use Pesticides, Cri
- Items:
- Restricted use pesticides
- Locations:
- Storage area
- Problems:
- Does not meet requirement of specified in 40 cfr 152
- Corrections:
- Remove from facility/premises.
- Comment:
- PERSON IN CHARGE REMOVED CANS OF SPRAY FROM THE STORAGE AREA AND PLACED THEM INSIDE HER PARKED CAR. CORRECTED , TWO CANS OF SPAY PEST CONTROL FOR CRAWLING PESTS WERE LOCATED INSIDE A STORAGE AREA WITH OTHER TOOLS AND EQUIPMENT. DO NOT USE THIS UNAPPROVED PESTICIDE IN THE RESTUARANT. REMOVE.
- General violation description:
- 7-206.11 - RESTRICTED USE PESTICIDES specified under 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Grill line
- Problems:
- Not clearly marked or identified with time control Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- RAW EGGS BESIDE THE GRILL DO NOT HAVE ANY MARKING OR PROCEEDURE TO MARK THE TIME AT WHICH THE EGGS ARE BEING HELD. ALWAYS MARK THE TIME THAT THE EGGS WERE REMOVED FROM THE COOLER. SET UP A WRITTEN SYSTEM. ,
- 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.
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- prep line
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- WIPING CLOTHS USED TO SANITIZE FOOD CONTACT SURFACES ARE IN A BUCKET OF WATER THAT INDICATES NO CONCENTRATION OF CHLORINE. ALWAYS CHECK CHLORINE LEVELS BEFORE USING., PERSON IN CHARGE REMOVED THE WET TOWELS AND DUMPED THE WATER FROM THE BUCKET. REFILLED BUCKET WITH WATER AND A CAP OF BLEACH. TEST STRIP INDICATED ABOUT 100PPM OF CHLORINE. 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Ice bin(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE ICE MACHINE DOOR TRACK HAS AN ACCUMULATION OF DUST, DIRT AND MOISTURE COLLECTING IN THE CORNER OF THE MACHINES DOOR. 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.
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- restroom(s)
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- Comment:
- SINGLE RESTROOM DOOR INSIDE EATING AREA IS PROPPED OPEN. EATING AREA IS OPEN TO THE COOKING AREA. TO PREVENT POSSIBLE CONTAMINATION, DO NOT PROP OPEN THE RESTROOM DOOR.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Storage area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- WET MOPS STORED IN THE SMALL CLOSET SPACE NEED TO BE HUNG UP SO THAT THEY CAN AIR DRY TO HELP REDUCE POSSIBLE CONTAMINANTS
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- walk-in cooler(s)
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- THE WALK IN COOLER HAS A PAN COLLECTING DRIP WATER FROM THE CONDENSER UNIT. KEEP EQUIPMENT IN GOOD WORKING ORDER. REPAIR OR REPLACE.
- 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.
- Comment:
- GRILL LINE COOK DOES NOT HAVE A HAT OR ANY FORM OF A HAIR RESTRAINT. ALWAYS USE SOME FORM OF HAIR RESTRAINT SUCH AS A CAP OR A 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
|
05/23/2012 | Routine Inspection |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Follow proper cooling procedure .PHF shall be cooled in 2 hours from 70 F to 41 F .Observed sausage gravy 1-1.5 gallon in WIC at 116F.Place gravy on shallow tray on ice bath in WIC or RIC.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- All employees shall follow good hygienic practices. Utilize approved drinking containers i.e. cup with lid and straw for drinking. Mug with lid and spout and handle is ok too. Observed open cup with pop .Employee discarded cup=corrected.,
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Implement good hygienic practices ,food employees shall wear hair restrains ( hair nets or hats) when preparing food on cooking line. Employee on cooking line observed without hair restrain.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- outer openings shall be protected against insects/ vermin entry. Back door must be tight-fitting. Install door sweep on back door to eliminate gap at bottom right.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in Less than
- Comment:
- Wiping cloths for spills shall be stored in sanitizer solution 50-100 ppm of chlorine,no sanitizer observed /detected in bucket .It was corrected by manager by making new solution approx. 50 ppm of chlorine.
- 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
|
11/18/2011 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Comment:
- FACILITY DECIDED NOT TO USE THE CHART SYSTEM EXCEPT FOR AS A BACK-UP IF BUSY RCP APPROVED
- 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.
|
06/10/2011 | Follow-up |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- SHELL EGGS, HASH BROWNS, GRAVY STORED ON NORTH END OF PREP LINE AS WORKING SUPPLIES PLEASE ALWAYS TRACK THE TIME TAKEN OUT OF REFRIGERATION ALL PHF'S AND THEIR FOUR HOUR EXPIRATION TIME ON A CHART AS DISCUSSED PROVIDED COPY OF 3-501.19 RISK CONTROL PLAN ALSO PROVIDED PLEASE FILL OUT FOR FOLLOW-UP IN TEN DAYS,
- 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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06/01/2011 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- THE MENU ADVISORY STICKERS HAVE BEEN ADDED. VIOLATION CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
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01/18/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Comment:
- THE MENU ADVISORY IS NOT COMPLETE. COMPLETE AS DISCUSSED BY 1/3/11 FOR A FOLLOW UP. ADD ASTERISKS AND "* COOKED TO ORDER" OR "CERTAIN MENU...".,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKING IS IN PLACE AND IS CONSISTENT WITH DISCARD DATES.
- 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: Time as a Public Health Contro
- Comment:
- NO LARGE AMOUNTS OF FOOD OUT TODAY, FISH BATTER IS REFRIGERATED. ALL OTHER FOOD ITEMS FROM THE GRILL ARE NOW STORED IN PREP COOLER. CORRECTED.
- 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.
- Hair Restraint Effectiveness
- Comment:
- COOK/CFM IS WEARING A HAT.
- 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
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12/16/2010 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MENU ADVISORY MUST BE COMPLETED ON THE MENUS , THERE IS NO " * " ADJACENT TO THE COOKED TO ORDER ITEMS AND " * COOKED TO ORDER" IS NOT WRITTEN ALONG WITH THE ADVISORY ON THE BOTTOM OF THE PAGE. YOU MAY ALSO PUT A STICKER WITH " CERTAIN MENU ITEMS MAY BE COOKED TO ORDER , ASK YOU SERVER ABOUT WHICH ITEMS MAY BE SERVED RAW OR UNDER COOKED". ON THE BOTTOM OF THE CENTER PAGE ALONG WITH THE ADVISORY. , ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- DATE MARKING IS INCONSISTENT, SOME ITEMS ARE MARKED WITH THE PREP DATE (11/30 CHICKEN NOODLE SOUP, AND DICED TOMATOES) SOME WITH DISCARD DATES (12/8 CUT MEATS) AND A FEW WITH DATES BEYOND 7 DAYS (12/9 SLICED HAM IN WIC). DATE MARK WITH THE DISCARD DATES 7 DAYS FROM PREP/SLICE/COOK, INCLUDING THE DATE OF PREPARATION.,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- LARGE AMOUNTS OF EGGS OUT AT TIME OF INSPECTION AT THE END OF THE COOKLINE. 5 TRAYS OF EGGS, A PAN OF SAUSAGE AND BACON, HASH BROWNS, ETC. THE COOLER AT THE GRILL IS NOT WORKING AND IS 70F, WHERE THESE ITEMS WOULD NORMALLY BE HELD. KEEP COLD FOODS IN A REFRIGERATION UNIT THAT CAN MAINTAIN THEIR TEMPS UNDER 41F OR TIME MARK TO DISCARD WITHIN 4 HOURS. AFTER THE PAN OF THE FISH BATTER HAS BEEN USED, AND WHEN IT IS NOT USE IT MUST BE KEPT UNDER REFRIGERATION OR DISCARDED.,
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint hair/beard net
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- FOOD PREPARERS/COOKS MUST WEAR HAIR RESTRAINTS THAT COVER HEAD, HATS OR HAIRNETS OR A COMBINATION OF BOTH.,
- 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
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12/02/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Lenny's Home Cooking, 5152 Beech Daly, Dearborn Hgts, MI 48125 »