Leo's Coney Island, 15131 Sheldon, Plymouth, MI 48170 - inspection findings and violations

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Business Info

Restaurant name: LEO'S CONEY ISLAND
Address: 15131 Sheldon, Plymouth, MI 48170
Permit #: 037442
Non-smoking facility: No
Last inspection: 03/04/2015
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Inspection findings

Inspection date

Type
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW CHICKEN STORED ABOVE RAW SHELL EGGS IN WALK IN COOLER. ALL RAW FOODS SHALL BE PROPERLY SEPARATED. STORE RAW SHELL EGGS ABOVE RAW CHICKEN IN WALK IN COOLER IMMEDIATELY., CORRECTED VIA PROPER STORAGE PRACTICES TODAY.
    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: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    CUT LEAFY GREENS,COOKED MEATS AND MANY OTHER REQUIRED FOODS NOT MARKED WITH USE BY DATE.. ALL REQUIRED FOODS SHALL BE DATE MARKED. MARK ALL FOODS IMMEDIATELY., CORRECTED VIA EDUCATION AND DATE MARKING FOODS TODAY.
    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
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Allows for contamination
    Corrections:
    Remove to prevent contamination.
    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.
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Repairing
    Items:
    Physical facilities
    Locations:
    Wall(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THERE IS A LARGE HOLE IN THE FRONT DINING ROOM WALL NEAR ENTRANCE. ALL FACILITIES SHALL BE IN GOOD CONDITION. REPAIR WALL WITHIN 90 DAYS.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 03/04/2015Routine
  • Critical: Sanitizing Solutions, Testing
    Comment:
    Received an e-mail on 9/19/14 containing a picture of chlorine sanitizer test strips in the facility. Violation corrected.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 09/19/2014Follow-up
  • Critical: Conditions of Use
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    Observed at time of inspection two spray bottles of pesticide not approved for use in a food establishment. Correct at time of inspection pesticide was discarded. Corrected.
    General violation description:
    7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    Observed at time of inspection can opener blade was solid with old food particles. Can opener blade should be cleaned after every use. Corrected at time of inspection can opener was removed for wash rinse sanitize processes. Corrected.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed at time of inspection raw chicken stored over pork and ready to eat chicken. Corrected at time of inspection food was moved so that raw chicken is on the bottom and ready to eat foods are stored on the top. Corrected.
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    Provide Chlorine sanitizer test strips for bleach sanitizer solution. Correct immediately by providing. A follow up will occur in about 10 days. If proof of test strips(receipt/picture in the facility) is provided to David Pearson at the Wayne County Health Department within 10 days a follow up will not have to occur. E-mail dpearson@waynecounty.com,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Maintaining Refuse Areas and E
    Items:
    Refuse storage area(s)/enclosures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed at time of inspection dumpster in back has a build up of refuse around it. Correct by cleaning the area around the dumpster. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
 09/17/2014Routine
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Comment:
    EMPLOYEE USED APRON TO DRY HANDS AFTER WASHING HANDS. , CORRECTED BY RETRAINING EMPLOYEE ON PROPER PROCEDURES ON HAND WASHING .
    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: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED EMPLOYEE HANDLING CLEAN DISHES AFTER HANDLING SOILED EQUIPMENT., CORRECTED BY RETRAINING EMPLOYEE ON WHEN TO WASH HANDS.
    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
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    HANGING THERMOMETER NEEDED BELOW THE PIE COOLER.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
  • Thawing
    Items:
    Frozen food(s) for thawing
    Problems:
    Stored above 41 degrees f thawed or partially thawed
    Corrections:
    Store under refrigeration.
    Comment:
    OBSERVED FISH THAWING IN STANDING WATER., CORRECTED BY EMPLOYEE RUNNING WATER UNDER 70F.
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 03/27/2014Routine
No violation noted during this evaluation. 10/21/2013Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    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: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Improperly date marked
    Corrections:
    Discard.
    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: Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
 10/02/2013Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    THE ICE MAKER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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: Discarding or Reconditioning U
    Comment:
    DID NOT NOTICE ANY OPEN CANS OF FOOD. THE CONTENTS WERE TRANSFERRED INTO THE SAFE FOOD CONTAINERS VIOLATION HAD BEEN CORRECTED.
    General violation description:
    3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under  3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under  3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under  2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
  • Critical: Methods-Hot Water and Chemical
    Comment:
    AT THE TIME OF INSPECTION THE SPRAY NOZZLES WERE CLEANED THE THERMO STRIP TURNED BLACK. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    POTATO SALAD, COLESLAW AND OTHER READY TO EAT, POTENTIALLY HAZARDOUS FOOD WERE DATE MARKED AND THE VIOLATION HAD BEEN 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
 09/27/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Noticed black mold in some areas of the ice maker. Empty the ice machine, wash, rinse and sanitize the food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days.,
    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: Discarding or Reconditioning U
    Items:
    Contaminated food(s) food contaminated by
    Problems:
    Not discarded
    Corrections:
    Discard.
    Comment:
    Several cans of food is open and are stored in the original container. Rust or slime may grow and contaminates the food. As soon as the can is opened, transfer the contents into a food safe container. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under  3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under  3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under  2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
  • Critical: Methods-Hot Water and Chemical
    Items:
    Hot water sanitizer
    Problems:
    Not immersed in
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    The dishwasher did not reach the sanitizing temperature of 160f. The thermo strip partially did not turn black. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • 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:
    NOTICED SEVERAL READY TO EAT (RTE), POTENTIALLY HAZARDOUS FOOD(PHF) ITEMS LIKE POTATO SALAD, COLESLAW, RANCH DRESSING, SOUR CREAM AND COLD SANDWICH MEATS SHOULD BE DATE MARKED. TOTAL 7 DAYS OF TIME INCLUDING THE PREPARATION DATE IS AVAILABLE. THAT IS ADD 6 DAYS TO THE PREPARATION DATE. AFTER THE EXPIRATION DATE DISCARD THE RTE,PHF BECAUSE THE LYSTERIA MONOCYTOGENES MAY GROW TO HAZARDOUS LEVELS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 09/18/2012Routine
  • Critical: Methods-Hot Water and Chemical
    Items:
    Hot water sanitizer
    Problems:
    Not immersed in
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    The dish washer did not reach the sanitizing temperature. The booster heater was not hot. The operator found out that the circuit breaker was tripped off. It was turned on and the dishwasher reached the sanitizing temperature. Violation was corrected at the time of inspection.
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Critical: Package Integrity
    Items:
    Food package(s)
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    Found 2 dented cans of mushrooms. The operator separated then to return them to the supplier and the violation was corrected.
    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.
03/08/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    THE ICE MAKER WAS WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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: Hot and cold holding
    Comment:
    THE COOLER WAS AT 42F AND THE HALF & HALF WAS AT 41F. ADJUSTED THE TEMPERATURE. VIOLATION HAD BEEN CORRECTED.
    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)
 09/28/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Black mold is growing inside the ice maker. Empty the ice machine, wash, rinse and sanitize all the food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The display cooler was at 48 f and the half & Half milk was at 48f. Discard all the potentially hazardous food items that are above 41f for more than 4 hours. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 09/15/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    THE WIC WAS AT 39F AND THE MCRONI CHEESE WAS AT 368F. THE DEFROST TIME WAS CHANGED TO THE NIGHT AND THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    RTE, PHF WAS MARKED WITH THE DISCARD DATES AND THE VIOLATION HAD BEEN 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
 03/15/2011Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE WALK IN COOLER WAS AT 45F AND THE SAUSAGE WAS AT 45F AND THE HAM WAS AT 44.5 F (CLOSE TO THE DOOR). RICE PUDDING WAS AT 39F AND THE MASH POTATO WAS AT 40F. THE OPERATOR MENTIONED THEY WENT UP IN TEMPERATURE BECAUSE OF THE FREQUENT OPENING OF THE COOLER DURING LUNCH RUSH. DISCARD ANY PHF THAT IS ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. WE RECOMMEND TO SET THE COOLER AROUND 38F OR LOWER TO COMPENSATE FOR THE FREQUENT OPENINGS AND KEEP THE WHOLE VEGETABLES CLOSE TO THE DOOR AND POTENTIALLY HAZARDOUS FOOD IN THE OTHER END. ALSO PLAN TO INSTALL A VINYL CURTAIN TO KEEP THE COLD AIR INSIDE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    THE TARTAR SAUCE AND RANCH DRESSING (IN HOUSE MADE) WERE NOT DATE MARKED. READY TO EAT (RTE), POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE DATE MARKED. THE MAXIMUM TIME AVAILABLE FOR STORAGE WAS 7 DAYS INCLUDING THE PREPARATION DATE OR ADD 6 DAYS TO THE DATE OF PREPARATION AND DISCARD THE RTE,PHF AFTER 7 DAYS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 03/09/2011Routine Inspection
  • Critical: Backflow Prevention Device/Req
    Comment:
    CORRECTION MADE: OBSERVED AN APPROVED ASSE 1022 BACK FLOW DEVICE INSTALLED ON THE UPSTREAM WATER FEED-LINE TO THE POP CARBONATOR.
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Time as a Public Health Contro
    Comment:
    CORRECTION MADE: LIMITATION OF ORGANISMS OF PUBLIC HEALTH CONCERN CONCERNING BACON AND SAUSAGE THE FOOD MANAGER IS UTILIZING HOT/COLD HOLDING 3-501.16 AND RAPID COOLING 5-301.14 AND NOT UTILIZING TIME ALONE 3-501.19 TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN. THE SAUSAGE AND THE BACON ARE COOKED TO AT LEAST 155*F FOR AT LEAST 15 SECONDS AND KEPT ABOVE 135*F IN A METAL PAN, PLACED IN THE STEAM TABLE. OTHERWISE THE P.H.F IS RAPIDLY COOLED 3-501.14 FROM 135*F TO 70*F WITH IN 2-HOURS BEING PLACING IN A SHALLOW PAN ON ICE. THEN COOLED FROM 70*F TO 41*F WITH IN 4 HOURS BY PLACING IN THE WALK-IN REFRIGERATOR.
    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.
  • Good Repair and Proper Adjustm
    Comment:
    CORRECTION MADE: OBSERVED NEWLY INSTALLED DOOR HANDLE FOR THE EMPLOYEE RESTROOM. DEICE CONDENSER IN WALK IN 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.
 10/18/2010Follow-up
  • Critical: Backflow Prevention Device/Req
    Items:
    Backflow prevention backflow/backsiphonage device vacuum breaker
    Locations:
    beverage dispenser beverage station
    Problems:
    Not provided
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    OBSERVED AN UNDER PROTECTED WATER FEED LINE TO THE BEVERAGE FOUNTAIN WATER CARBONATOR. INSTALL A 100 MESH IN LINE WATER FILTER FOLLOWED BY AN APPROVED ASSE 1022 VENTED BACKFLOW DEVICE TO BE INSTALLED PLACED DOWN STREAM OF ANY COPPER WATER LINE OR COPPER FITTINGS FEEDING THE BEVERAGE CARBONATOR.,
    General violation description:
    5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under  5-202.13
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Locations:
    beverage dispenser nozzle
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED MOLD BUILD-UP ON INTERIOR OPENING TO THE BEVERAGE DISPENSER WHERE THE SODA NOZZLES AND ASSOCIATED PARTS ARE ATTACHED. CORRECTION MADE: OBSERVED THE CITED NOZZLES, PARTS AND INTERIOR OPENING SURFACES TO THE FOUNTAIN HEAD CLEAN TO SIGHT AND TOUCH FOLLOWING ACTIVE CLEANING AND SANITIZING.
    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: Cleaning Procedure
    Items:
    Employee(s)
    Locations:
    kitchen Food Employee
    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.
    Comment:
    OBSERVED EMPLOYEES PERFORMING HAND WASHING TOO QUICKLY 9 SECONDS AND LESS. CORRECTION MADE: OBSERVED THE FOOD EMPLOYEES THOROUGHLY WASH HANDS AND ARMS, LATHERING WITH SOAP AND WARM FOR ABOUT 20 SECONDS BEFORE RINSING AND DRYING WITH PAPER TOWELING.
    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: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Locations:
    kitchen Food Employee
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    OBSERVED THE ORAL INTERVIEW THE EMPLOYEES PRESENT DID NOT FULLY KNOW THE ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT AND TO NOTIFYING THE PERSON IN CHARGE. NOR THE REQUIREMENT NEEDED TO REMOVE THE RESTRICTION FOLLOWING DIARRHEA OR VOMITING
    General violation description:
    2-201.11 - TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. THE WRONG ANSWER GIVEN WAS WHEN THE EMPLOYEE NO LONGER HAS ILLNESS SYMPTOMS. PROVIDE EMPLOYEE TRAINING TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: THE CERTIFIED FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS. .
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    Grill line sandwich prep area
    Problems:
    Stored over/next to Raw ready-to-eat food(s) Vegetable(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed raw eggs in shell stored in bin next to bin of ready to eat leaf lettuce. Correction made: The manager agreed to relocate raw eggs in shell down and away from all ready to eat food products, to be stored down and away in its own cold holding unit.
    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: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    Wait station shelves
    Problems:
    Stored over/with Food
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    OBSERVED CHEMICAL SPRAY CLEANER STORED WITH BOX OF PACKAGE SOUP CRACKERS. CORRECTION MADE: OBSERVED TOXIC CLEANERS STORAGE RELOCATED DOWN & AWAY FROM ALL FOOD STORAGE AND FOOD CONTACT SURFACES.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption
    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 HALF FILLED: i.) CONTAINER OF COOKED SAUSAGE @ 78*F ii.) CONTAINER OF COOKED SAUSAGE @ 76*F FOUND STORED ON SHELVES NEXT TO GRILL LINE. INDICATE THAT TIME FOUR HOURS AFTER THE POTENTIALLY HAZARDOUS FOOD WERE REMOVED FROM TEMPERATURE CONTROL TO BE DISCARDED THEREAFTER. PROVIDE WRITTEN OPERATING PROCEDURE FOR THOSE STORED FOODS THAT WILL USE "TIME" AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN.,
    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: Working containers, Common Nam
    Items:
    Working containers-toxics sanitizer
    Locations:
    Chemical shelving unit(s) chemical storage
    Problems:
    Not labeled as to content
    Corrections:
    Label all containers as to content.
    Comment:
    OBSERVED TWO UNLABELLED WORKING SPRAY BOTTLES CONTAINING A CHEMICAL CLEANER & or A SANITIZER. CORRECTION MADE: OBSERVED CITED WORKING CHEMICAL SPRAY BOTTLES NEWLY LABELED "DEGREASER" , "SANITIZER".
    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.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Locations:
    kitchen Food Employee
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    USE CHEMICAL TEST STRIPS TO MAINTAIN ADEQUATE STRENGTH OF SANITIZER. NOTE: "1 - CAP" OF CHLORINE BLEACH added to "1 - GALLON" OF WATER is equal to 100 Parts Per Million sanitizer.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Duties of Person in Charge
    Items:
    Person-in-charge
    Locations:
    Grill line Food Employee
    Problems:
    Not ensuring compliance
    Corrections:
    Person-in-charge must ensure compliance with items listed above.
    Comment:
    THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: THE FOOD EMPLOYEES PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION BY NOT KNOWING THE MINIMUM INTERNAL FOOD TEMPERATURES NEEDED FOR THE MINIMUM TIME TO ASSURE SAFE FOOD COOKING. CORRECTION MADE: THE CERTIFIED FOOD MANAGER INSTRUCTED THE EMPLOYEES PRESENT PRESENT THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIRED TO BE HELD FOR AT LEAST 15 SECONDS ARE: 145*F FOR WHOLE MUSCLE MEAT
    General violation description:
    2-103.11 - BEEF, PORK, LAMB 155*F FOR MUSCLE MEAT
  • Good Repair and Proper Adjustm
    Items:
    Equipment components doors
    Problems:
    In poor repair Broken
    Corrections:
    Repair/replace.
    Comment:
    Repeat citation (x3) Observed missing door handle on the outside of the employee restroom. The neck to the missing handle remains, not smooth for easy cleaning nor routine use. Repair or replace the employee restroom door handle, immediately. A. PROVIDE HANDLE FOR EMPLOYEES RESTROOM DOOR. B. DEICE CONDENSER IN WALK IN FREEZER. EQUIPMENT MUST BE MAINTAINED,
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    OBSERVED WET WIPING CLOTH STORED ON COUNTERS. 0 PPM CHLORINE IN RAG BUCKETS. WET RAGS MUST BE STORED IN 50 - 100PPM 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
 09/22/2010Routine Inspection

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