| No violation noted during this evaluation. | 03/02/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the handsink by the walk-in cooler. Paper towels must be provided at each handsink. Provide paper towels.
- 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
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the prepline handsink. Soap must be provided at each handsink. Provide a soap dispnser at handsink.
- 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- Observed the sanitizing rinse temperature for the dishmachine at only 156 degrees F on guage and the thermal label dd not turn black indicating a surface temperature less than 160 degrees F. Sanitizing rinse must be at least 170 degrees F on the guage and 160 degrees F at the dish surface.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cole slaw and sliced tomatoes at temperatures ranging from 50-52 degrees F. Air temperature of cooler is 57 degrees F. Potentially hazardous foods must be held below 41 degres F. Repair or replace this cooler. Discard food in this cooler after 4 hours in the temperature danger zone of 41-135 degrees F. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice build-up on floor of the walk-in coole and water drips from faucet of food prep sink. Equipment must be maintained. Defrost the walk-in freezer and repair the dripping faucet on food prep sink.
- 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.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Problems:
- Inadequate
- Corrections:
- Provide adequate ventilation.
- Comment:
- Observed poor steam capture in the hood above the dishmachine. Proper ventilation must be provided. Repair the exhaust hood to provide proper ventilation.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
02/19/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- COOKLINE COUNTER-TOP COLD HOLDING BIN HAD SLICED TOMATOES AT 38 F AND EGGS AT 41 F. REACH-IN COOLER BELOW IT HAD FISH FILLETS AT 43 F. ITEM CORRECTED. REACH-IN COOLER NEAR LARGE ICE MACHINE HAD CONTENTS AT 50 F. CONTENTS WERE TRANSFERRED TO WALK-IN COOLER AND WILL ONLY BE PULLED OUT AS NEEDED AND MARKED WITH TIME REMOVED FROM WALK-IN COOLER. THESE ITEMS MUST BE USED WITHIN 4 HOURS OR DISCARDED OR SERVED AFTER THAT TIME. IF THE CONTENTS CAN BE KEPT COLDER THAN 70 F, THEN THEY CAN BE HELD FOR 6 HOURS BEFORE DISCARDING. THIS ITEM IS 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)
- Good Repair and Proper Adjustm
- Comment:
- THERE IS NO MORE WATER DRIPPING FROM THE OVERHEAD COOLING UNIT. THE WALK-IN FREEZER AND ITS DOORWAY ARE ALSO FREE OF ICE. ITEM IS CORRECTED. NO ICE OBSERVED ON FOOD PRODUCT.
- 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.
|
09/15/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Locations:
- on the ice machine upper shield
- Comment:
- THERE WERE TRACES OF MOLD ON THE UPPER SHIELD OF THE LARGE ICE MACHINE. THIS WAS CLEANED OFF TODAY AT MY INSTRUCTION. ITEM CORRECTED AT TIME OF INSPECTION.
- 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: Potentially Hazardous Food (Ti
- Comment:
- REACH-IN COOLER WITH GLASS DOORS, NEAR LARGE ICE MACHINE HAD TARTAR SAUCE AT 48 F. REACH-IN COOLER CLOSER TO FLOOR, NEAR LARGE ICE MACHINE (BELOW COOLER REFERENCED ABOVE) HAD MILK AT 49 F. COOKLINE COUNTER-TOP COLD HOLDING BINS HAD SLICED TOMATOES AT 44 F AND EGGS AT 46 F. REACH-IN COOLER BELOW COOKLINE COLD HOLDING BINS (REFERENCED ABOVE) HAD KABOB AT 56 F. SERVICE THESE COOLERS TO KEEP ALL CONTENTS AT 41 F OR COLDER. UNTIL THEN, STORE POTENTIALLY HAZARDOUS FOODS (PHF) IN WALK-IN COOLER AND PULL OUT ONLY SMALL WORKING PORTIONS FOR THE COOKLINE. ICE MAY ALSO BE USED TO KEEP COUNTER-TOP BIN CONTENTS COLD ENOUGH. PHF THAT CANNOT BE KEPT AT 41 F OR COLDER TODAY SHOULD BE DISCARDED AT END OF SHIFT. A REVISIT WILL BE MADE ON OR AFTER SEPTEMBER 15 2015 TO VERIFY THAT ALL PHF IS 41 F OR COLDER. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Good Repair and Proper Adjustm
- Locations:
- in the Ventilation hood canopy
- Comment:
- IN THE VENTILATION HOOD FOR THE EAST-MOST OVEN/STOVE, THE LIGHT BULB WAS BURNED OUT. LIGHT BULB REPLACED AT TIME OF INSPECTION AND NOW FUNCTIONS PROPERLY. CORRECTED.
- 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.
- Good Repair and Proper Adjustm
- Comment:
- IN THE WALK-IN COOLER THERE WAS WATER DRIPPING FROM OVERHEAD COOLING UNIT. THERE WAS ALSO EXTENSIVE ICE ON FOOD PRODUCT IN WALK-IN FREEZER. ICE HAD BUILT-UP ON WALK-IN FREEZER DOOR GASKET AND PREVENTED DOOR FROM CLOSING PROPERLY. SERVICE THE COOLING UNITS FOR BOTH THESE WALK-IN UNITS TO PREVENT MOISTURE FROM ACCUMULATING ON PRODUCT AND FLOOR.,
- 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
- Locations:
- in the wiping cloth container
- Comment:
- THERE WAS NO DETECTABLE CHLORINE SANITIZER IN THE WIPING CLOTH BUCKET. SOLUTION WAS IMMEDIATELY DISCARDED AND REPLACED WITH FRESH BLEACH SOLUTION WHICH TESTED AT 100 PARTS PER MILLION. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
|
09/05/2014 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Comment:
- OBSERVED AN OPEN BOTTLE OF POP BY ICE MACHINE. UNSCREWING THE CAP OF THE BOTTLE CONTAMINATES HANDS FROM WHERE THE MOUTH CONTACTS THE BOTTLE. IN A FOOD FACILITY, BEVERAGES SHALL BE IN A CUP WITH A LID AND STRAW OR A FLIP LID IN WHICH THE HANDS DO NOT TOUCH ANY AREA WHERE THE MOUTH HAS CONTACTED.
- 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
|
03/27/2014 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- UPON ENTERING FACILITY AND CHECKING IN AT WAITSTATION, OBSERVED COOK CHOPPING ONIONS WITH BARE HANDS IN THE KITCHEN. USE GLOVED HANDS OR SUITABLE UTENSIL TO HANDLE READY TO EAT FOOD., CORRECTED BY PUTTING ON GLOVES.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK IN FREEZER HAS ACCUMULATION OF ICE AROUND DOOR AND ON FLOOR. REPAIR FREEZER SO THAT ICE DOES NOT FORM AND DOOR SHUTS PROPERLY.
- 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.
|
09/12/2013 | Routine |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop head stored on floor and mop head stored in water filled bucket. Air dry wet mop by draping or hanging up
- General violation description:
- 6-501.16 - to increase air flow and limit bacterial growth. CORRECTION MADE: Observed mop heads stored to air dry by draping or by hanging up.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- walk in freezer(s) door(s)
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Observe freezer door not sealing due to ice build-up on interior door jam
- General violation description:
- 4-501.11 - defrost ice build-up with increase frequency so the door will fully seal.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- front grill
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed empty the paper towel dispenser at the front grill line hand wash sink
- General violation description:
- 6-301.12 - keep dispenser fully stocked. Correction Made: Observed needed hand towels fully stocked at the front grill line hand wash location.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) dry
- Locations:
- front food prep area
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Observed cloths stored in 10 ppm chlorine sanitizer solution
- General violation description:
- 3-304.14 - maintain chlorine sanitizer strength between 50 ppm - 100 ppm.
|
09/14/2012 | Routine |
- Critical: Cleaning Procedure
- Comment:
- CORRECTION MADE: Observed hygienic hand washing performed by the food employees
- General violation description:
- 2-301.12 - lathering wet hands with cleanser 10 to 15 seconds, then rinsing off hands under warm water totaling 20 seconds. Drying hands with paper toweling.
- Critical: Preventing Contamination from
- Comment:
- CORRECTION MADE: Observed food employee handling ready to eat foods with both hands gloved.
- 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: System Maintained in Good Repa
- Comment:
- i.) CORRECTION MADE: Observed hot water pressure restored to the cited hand wash sink. ii.) CORRECTION MADE: Observed cited water fixtures dripping repaired at the: - employee rest room hand wash faucet and at the - hose connection to the chemical mixing station located by the back utility sink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTION MADE: Observed the container of cooked bacon is time mark indicating when removed from the walk-in cooler and placed at the grill line to be discarded after 4 hours using Time alone 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.
- Drying mops
- Comment:
- CORRECTION MADE: Observed mop heads stored to air dry by draping or by hanging up.
- 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.
- Duties of Person in Charge
- Comment:
- The minimum internal temperatures requirements
- General violation description:
- 2-103.11 - held for at least 15 seconds, needed to DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- Good Repair and Proper Adjustm
- Comment:
- CORRECTION MADE: Observe freezer door seals tight when closed.
- 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.
- Pressure
- Comment:
- CORRECTION MADE: Observed sufficient water pressure at cited fixture.
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
- Wiping Cloths, Use Limitation
- Comment:
- CORRECTION MADE: Observed cloths stored in 100 ppm chlorine sanitizer solution in between use.
- 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
|
03/15/2012 | 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.
- Comment:
- Observed one of two food employees performing10 second hand washing
- General violation description:
- 2-301.12 - lathering wet hands 5-7 seconds, followed by hand rinsing. 20 seconds hand washing is required
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed one gloved hand and one bare hand pulling apart lettuce used to complete a sandwich
- General violation description:
- 3-301.11 - bare hand contact is not permitted when handling ready to eat food, glove both hands.,
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- hand wash sink(s) employee restroom
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- i.) Observed no hot water pressure at the hand wash sink
- General violation description:
- 5-205.15 - restore hot water flow. ii.) Observed leaking water fixtures at the: - employee rest room hand wash faucet and at the - hose connection to the chemical mixing station located by the back utility sink. Repair fixtures to stop water from dripping.,
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Employee(s) 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 mark indicating when the container of cooked bacon found at the grill line is to be discarded
- General violation description:
- 3-501.19 - 4 hours after being removed from the walk-in cooler. Time Marking is needed for potentially hazardous foods when using Time alone as a public health control to limit organisms of public health concern, by discarding product after 4 hours
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- mop sink area
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed mop head stored on floor and mop head stored in water filled bucket. Air dry wet mop by draping or hanging up
- General violation description:
- 6-501.16 - to increase air flow and limit bacterial growth.,
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed the employee(s) present not fully knowledgeable of the minimum internal temperatures requirements
- General violation description:
- 2-103.11 - held for at least 15 seconds, to DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Locations:
- Employee(s) food prep area
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed the stab type food thermometer off by 10*F. Correction Made: Observed the stab type food thermometer calibrated to 32*F in ice & water bath., Observed the stab type food thermometer off by 10*F. Correction Made: Observed the stab type food thermometer calibrated to 32*F in ice & water bath.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- walk in freezer(s) door(s)
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Observe freezer door not sealing due to ice build-up on interior door jam
- General violation description:
- 4-501.11 - defrost ice build-up with increase frequency so the door will fully seal.,
- Pressure
- Items:
- Water under pressure
- Locations:
- hand wash sink(s) employee restroom
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient water pressure to meet demand of use.
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) dry
- Locations:
- front food prep area
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- Observed cloths stored in 10 ppm chlorine sanitizer solution
- General violation description:
- 3-304.14 - maintain chlorine sanitizer strength between 50 ppm - 100 ppm.,
|
02/28/2012 | Routine Inspection |
- 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.
- Comment:
- Observed a food employee 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 practice 20 second hygienic hand washing
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Employee(s) 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 marks nor written procedure while using time as a public health control to limit organisms of public health interest for cooked bacon @ 84*F. Provide written procedure and time marking for potentially hazardous food
- General violation description:
- 3-501.19 - to discarded 4 hours after being removed from temperature control. CORRECTION MADE: Observed a written procedure. Time is used as a public health control to limit organisms of public health interest for cooked bacon. Time is marked on the cooked bacon holding container when removed from temperature control, above 41*F or below 135*F and placed next to the grill for immediate service. The cooked bacon is discarded after 4 hours, after 6 hours if it does not exceed 70*F.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- Observed employee(s) not fully trained demonstrated in their: - Brief time performing hand washing. - 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: OBSERVED following instructions, food handlers present knowledgeable concerning hygienic hand washing, safe food handling and cooking procedures. And are aware of the minimum internal product temperature held for at least 15 seconds needed to: DESTROY ORGANISM of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F for GROUND: BEEF, PORK, 165*F for POULTRY and for REHEATED FOODS. LIMIT THE GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN: REHEATING FOODS: 165*F within 2 hours COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Marking cooled foods @ 41*F & below, six additional days
|
07/22/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. COOKED CHICKEN IS NOW HELD HOT DURING LUNCH AND REST IS COOLED AND DICED HELD IN PREP COOLER AT 36F-39F. CHICKEN BREAST IN WALK-IN COOLER AT 34F-39F. PIE CASE TOP HAD ITEMS RANGING FROM 42F-44F., RANCH WAS MADE EARLIER AND NOT FULLY COOLED. DISCUSSED WITH OPERATOR TO USE PRE-CHILLED INGREDIENTS FOR RANCH AND TUNA SALAD. BOTTOM CASE HAD CHOCOLTATE MILK 36F AND CREAM 37F. TRANSFERRED PHF TO METAL CONTAINERS. LOGS KEPT ON ALL COOLERS.
- 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: Separation, Packaging, & Segre
- Comment:
- , CORRECTED: RAW EGGS STORED ON BOTTOM SHELF. OBSERVED NO CROSS CONTAMINATION.
- 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
|
03/07/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIE CASE TOP HAD CHEESECAKE SLICES AT 52F, INDIVIDUAL CONTAINERS OF SOUR CREAM 52F-57F, RANCH DRESSING 42F/43F (HAD JUST BEEN PUT IN COOLER AT 1:30 FROM WALK-IN COOLER), INDIVIDUAL CREAMERS 52F, INDIVIDUAL COCKTAIL SAUCE 53F. IN BOTTOM REACH-IN OF SAME UNIT CREAMERS AT 53F. UPON INSPECTION, SAW COOKS PUT 2 TRAYS OF EGGS IN WALK-IN COOLER - THESE TEMPED AT 65F. OBSERVED CONTAINER OF CUBED CHICKEN BREAST IN DRAWER OF COOKLINE PREP COOLER - TEMPED AT 62F-65F. COOK STATED CHICKEN IS COOKED IN THE MORNING AND COOLED IN FREEZER THEN TAKEN OUT FOR LUNCH AND HELD OUT AT COOKLINE, THEN PUT IN DRAWER OF COOLER AFTER LUNCH. WHOLE COOKED CHICKEN BREAST IN SAME DRAWER WAS 38F (SAME PROCESS IN COOLING BUT NOT TAKEN OUT TO USE DURING LUNCH). POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT OR BELOW 41F. REPEAT - ENFORCEMENT WILL RESULT.
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PIE CASE TOP HAD CHEESECAKE SLICES AT 52F, INDIVIDUAL CONTAINERS OF SOUR CREAM 52F-57F, RANCH DRESSING 42F/43F (HAD JUST BEEN PUT IN COOLER AT 1:30 FROM WALK-IN COOLER), INDIVIDUAL CREAMERS 52F, INDIVIDUAL COCKTAIL SAUCE 53F. IN BOTTOM REACH-IN OF SAME UNIT CREAMERS AT 53F. UPON INSPECTION, SAW COOKS PUT 2 TRAYS OF EGGS IN WALK-IN COOLER - THESE TEMPED AT 65F. OBSERVED CONTAINER OF CUBED CHICKEN BREAST IN DRAWER OF COOKLINE PREP COOLER - TEMPED AT 62F-65F. COOK STATED CHICKEN IS COOKED IN THE MORNING AND COOLED IN FREEZER THEN TAKEN OUT FOR LUNCH AND HELD OUT AT COOKLINE, THEN PUT IN DRAWER OF COOLER AFTER LUNCH. WHOLE COOKED CHICKEN BREAST IN SAME DRAWER WAS 38F (SAME PROCESS IN COOLING BUT NOT TAKEN OUT TO USE DURING LUNCH). POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT OR BELOW 41F. REPEAT - ENFORCEMENT WILL RESULT.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED 2 BOXES OF RAW EGGS STORED ON TOP SHELF ABOVE READY TO EAT FOODS. ALSO OBSERVED 6 TRAYS OF RAW EGGS ON SHELF IN WALK-IN COOLER ABOVE BOX OF LETTUCE. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED 2 BOXES OF RAW EGGS STORED ON TOP SHELF ABOVE READY TO EAT FOODS. ALSO OBSERVED 6 TRAYS OF RAW EGGS ON SHELF IN WALK-IN COOLER ABOVE BOX OF LETTUCE. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS. , ,
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP OBSERVED AT BOTH COOKLINE HANDSINKS. PROVIDE AT ALL TIMES.
- 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)
|
01/10/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. FAN ADDED TO COOLER. ITEMS IN DRAWERS: HOT DOGS 39F, DICED CHICKEN 33F, CHICKEN BREAST 33F, HAM 40F, GYRO 38F, RAW BURGERS 30F. REACH-IN HAD KABOB AT 39F. LOG SHEETS BEING USED FOR ALL COLD HOLDING UNITS AND WILL BE FAXED EVERY MONDAY.
- 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: Preventing Contamination from
- Comment:
- CORRECTED. OBSERVED COOKS WITH GLOVES ON. ONE COOK CLEANING AN TOOK OFF GLOVES, WASHED HANS AN PUT NEW GLOVES ON TO HANDLE FOOD.
- 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
- Cooling methods
- Comment:
- CORRECTED. CHICKEN BEING COOLED IN WALK-IN COOLER - PREP COOLERS NOT USED.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
|
08/18/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKLINE PREP COOLER REACH-IN DRAWERS HAD HOT DOGS AND RAW FISH AT 49F, EGG SALAD 59F (JUST MADE THIS MORNING), COOKED DICED CHICKEN AND FULL CHICKEN BREAST 48F-50F, HAM & SALAMI 47F, GYRO 41F - 46F, RAW BURGER 37F - 48F. REACH-IN OF UNIT HAD BEEF KABOB 49F, COTTAGE CHEESE 50F, PEACHES 50F. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE AT OR BELOW 41F. DISCARD ANY OF THESE ITEMS THAT HAVE BEEN IN COOLER 4 HOURS OR MORE AND ENSURE TO HOLD THEM AT OR BELOW 41F. THIS ITEM IS A REPEAT FROM THE LAST FEW ROUTINE INSPECTIONS AND AN OFFICE CONSULTATION HAS ALREADY BEEN HELD. AN INFORMAL CONFERENCE WILL BE SCHEDULED. ,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- UPON ENTERING FACILITY FOR INSPECTION, OBSERVED COOK HANDLE TOAST WITH BARE HANDS. UPON ENTERING KITCHEN, COOK HAD PUT GLOVES ON. WHILE INSPECTING, OBSERVED COOK WITH GLOVE ON LEFT HAND AND NO GLOVE ON RIGHT HAND IN WHICH COOK USED UNGLOVED HAND TO HANDLE TOMATOES FOR A SANDWICH. DISCUSSED WITH COOK AND HE THREW OUT THE TOMATOES ON SANDWICH AND USED GLOVED HAND TO GRAB NEW TOMATOES TO PUT ON SANDWICH. ALL READY TO EAT FOODS SHALL BE HANDLED WITH GLOVED HAND OR SUITABLE UTENSIL. ,
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Comment:
- OBSERVED PAN OF JUST COOKED CHICKEN BREAST PLACED IN REACH-IN FREEZER AT COOKLINE. DISCUSSED TO NOT USE A PREP COOLER FOR COOLING AND TO SPREAD CHICKEN INTO TWO PANS.,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
|
07/22/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F. ALSO, FOOD WAS RE-ARRANGED IN THE MAKE TABLE TOP TO KEEP THE PHF AWAY FROM THE CONDENSER. REPLACE THE GASKETS ON THE MAKE TABLE AS SOON AS POSSIBLE.
- 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:
- CORRECTED BY DATE MARKING.
- 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
|
03/24/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Leo's Coney Island, 28511 Schoolcraft, Livonia, MI 48150 »