- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed at time of inspection dumpster lids were left open. Dumpster lids should remain closed to prevent the attraction of pest to the facility. Correct by keeping dumpster lids closed. A follow up will occur at the next routine inspection.
- 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed at time of inspection salt, sauger, flour, corn starch containers not labeled with common name. Correct by labeling containers. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) In toilet room(s)
- Corrections:
- Relocate to a suitable storage area
- Comment:
- Observed at time of inspection candy dispenser stored in employee bathroom. Food can not be stored in bathrooms. Corrected at time of inspection candy dispenser was moved to hall way. Corrected.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection non food contact surfaces must be cleaned at a frequency able to prevent the build up of food and particles. Observed at time of inspection mold on the ceiling of the ice machine, mold and food debris on top of the dishwasher. Correct by cleaning at a frequency able to prevent the build up of food mold and particulate matter.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/10/2015 | Routine |
- Critical: Preventing Contamination from
- Items:
- Employee(s)
- Locations:
- Employee(s)
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- dish machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or 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
|
09/23/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS PROVIDED AT THE SALAD BAR HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL WAS PROVIDED AT THE SALAD BAR HAND WASH STATION. IT WAS PROVIDED AT THE TIME OF INSPECTION AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- THE CREAMY CHOCOLATE CAKE PIECES AND IN HOUSE PREPARED RANCH DRESSING WERE NOT DATE MARKED. AT THE TIME OF INSPECTION THEY WERE DATE MARKED AND THE VIOLATION WAS CORRECTED. THE RISK CONTROL PLAN FORM WAS PROVIDED TO THE OPERATOR.
- 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: Ready-to-Eat, Potentially Haza
- Comment:
- THE CREAMY CHOCOLATE CAKE PIECES AND IN HOUSE PREPARED RANCH DRESSING WERE NOT DATE MARKED. AT THE TIME OF INSPECTION THEY WERE DATE MARKED AND THE VIOLATION WAS CORRECTED. THE RISK CONTROL PLAN FORM WAS PROVIDED TO THE OPERATOR.
- 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
|
03/17/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- 1. THE BOTTOM SHELF OF THE SINGLE DOOR REACH IN FREEZER ON THE COOK LINE WAS SOILED AND FOOD DEBRIS HAS ACCUMULATED. CLEAN, WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 2. MOLD IS VISIBLE 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., 1. THE FREEZER IN THE COOK LINE WAS CLEAN AT THE TIME OF INSPECTION ON 3-17-14. VIOLATION HAD BEEN CORRECTED. 2. THE ICE MAKER WAS KEPT CLEAN AND THE 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE GLASS PIE CASE COOLER WAS AT 47F AND THE CHEESE CAKE WAS AT 51F AND THE SOUR CREAM WAS AT 50F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD AND DO NOT STORE ANY FOOD IN THIS COOLER. AS PER THE OPERATOR, A NEW PIE CASE WAS ORDERED AND WAITING ON DELIVERY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. CHEESECAKE WAS DISCARDED AND THE REST OF THEM WERE TRANSFERRED., A NEW COOLER WAS PURCHASED AND THE VIOLATION WAS CORRECTED. THE COOLER WAS AT 34F. THIS CORRECTION IS MADE AFTER THE INFORMAL HEARING.
- 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, Potentially Haza
- Comment:
- THE CHEESE CAKE AND OTHER CREAMY CAKES WERE NOT DATE MARKED. READY TO EAT(RTE), POTENTIALLY HAZARDOUS FOOD(PHF) SHALL BE DATE MARKED. A MAXIMUM OF 7 DAYS STORAGE TIME IS ALLOWED IF THE PHF IS MAINTAINED UNDER 41F. AFTER 7 DAYS, LYSTERIA MONOCYTOGENES MAY GROW TO THE HAZARDOUS LEVELS THAT IS THE REASON THE RTE,PHF SHALL BE DISCARDED AFTER 7 DAYS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., THE CREAMY PIE PIECES AND RANCH DRESSING WERE DATE MARKED AT THE TIME OF ROUTINE INSPECTION AND THE VIOLATION WAS 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
|
09/18/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE DISPLAY COOLER WAS AT 38.7F AND THE BASE AIR TEMPERATURE WAS AT 37F. THE HOME MADE RANCH DRESSING WAS AT 41F. THE FAN WAS CHANGED AND THE LEAK WAS REPAIRED. 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)
|
05/09/2013 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F OR LOWER IN THE WALK-IN COOLER AND MAKE TABLE.
- 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 REQUIRED FOOD ITEMS.
- 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
|
10/10/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s), Cold food item(s)
- Locations:
- Cookline prep cooler, walk-in cooler(s)
- Problems:
- Stored above 41 degrees f, Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F., Store below 41 degrees F.
- Comment:
- 1) COOK LINE PREP COOLER: CHICK PEAS 57F, CUT TOMATOES 57F AND 53F, BOILED EGGS 50F, GYRO SAUCE 50F, HAM 50F. 2) BAKED POTATOES AND GOULASH AT 44F. MILK, RICE PUDDING, SHELL EGGS, SOUP, RAW CHICKEN AND BEEF, COOKED CHICKEN, NOODLES AT 42-43F. HOLD AT OR BELOW 41F. DISPOSE OF FOOD FOUND AT OVER 50F (DISCARDED). USE OR DISPOSE OF REMAINDER OF FOOD WITHIN 4 HOURS OF GOING OVER 41F. THE WALK IN COOLER IS USED TO COOL COOKED FOOD. PROVIDE TEMPERATURE LOW ENOUGH TO COOL RAPIDLY. FISH DELIVERED RECENTLY (FROZEN) WAS OUTSIDE OF THE WALK IN COOLER AT 57F. PUT INTO COOLER PROMPTLY WHEN DELIVERED. CORRECT THIS CHRONIC VIOLATION IMMEDIATELY.,
- 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:
- BAKED POTATOES, RICE PUDDING, FETA CHEESE WITHOUT DATE MARKING. DATE MARK AS STATED. THE FOOD WAS DATE MARKED AT INSPECTION. A FOLLOW UP WILL BE CONDUCTED TO ENSURE CONTINUED COMPLIANCE.,
- 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
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored in soiled, wet conditions
- Corrections:
- Store in protected manner.
- Comment:
- THE WALK IN FREEZER CONDENSER IS DRIPPING ONTO PACKAGES OF FOOD. REMOVE FOOD FROM UNDER LEAK AND REPAIR AS NEEDED.
- 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
|
09/13/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- , THE COOLER WAS AT 41F AND THE RANCH DRESSING WAS AT 39F, THE SALSA WAS AT 42F AND THE CREAM CAKE WAS AT 45F AND THE INDIVIDUALLY PORTIONED HALF & HALF WERE AT 45.4F. A INFORMAL HEARING WILL BE SCHEDULED. DISCARD ALL THE PHF THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
04/13/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 45 F AND THE INDIVIDUALLY PORTIONED HALF & HALF WERE AT 45.4 F. DISCARD ALL THE PHF THAT ARE STORED FOR MORE THAN 4 HOURS IN THIS COOLER. 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)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- , THE RTE, PHF DESERTS 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
|
04/04/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE DISPLAY COOLER WAS AT 49F AND THE HALF& HALF WAS AT 48F, SOUR CREAM WAS AT 50F AND MILK WAS AT 48F. POTENTIALLY HAZARDOUS FOOD SHALL BE HELD UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS IN THE TEMPERATURE DANGER ZONE ( 41F-135F)FOR MORE THAN 4 HOURS. DISCARD ALL THE PHF IN THE COOLER THAT ARE STORED 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)
- 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:
- NOTICED CHEESE CAKE PIECES INSIDE THE DISPLAY COOLER WITH OUT DATE MARKS. READY TO EAT (RTE), POTENTIALLY HAZARDOUS FOOD(PHF) SHALL BE DATE MARKED WITH IN 24 HOURS OF PREPARATION. MAXIMUM 7 DAYS TIME IS ALLOWED INCLUDING THE PREPARATION DATE. AFTER 7 DISCARD THE PRODUCT 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
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN THE MICROWAVE OVENS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
03/23/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED: COOLER HAS BEEN REPAIRED (DEFROST PROBLEM) AND HOLDING FOOD AT 40F.
- 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 135F (150F - 160F OBSERVED). NO FOOD OBSERVED ON STOVE AREA.
- 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)
|
11/30/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. A CAN OF HASH STORED UNDER COOKLINE AT 77F. HASH BROWN POTATOES (SHREDDED) AT 49F UNDER COOKLINE, CUT TOMATOES 48F. GYRO SAUCE 48F IN PREP COLLER. HOLD AT OR BELOW 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:
- NOT CORRECTED. SAUSAGE HELD AT 106F-107F ON STOVE. HOLD AT OR ABOVE 135F - DISCARDED.,
- 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)
|
10/31/2011 | Follow-up |
- Critical: Cooling
- Comment:
- CORRECTED BY RAPID COOLING - ICE BATH.
- 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: Hot and cold holding
- Comment:
- NOT CORRECTED. OBSERVED CHICK PEAS AT 53F, SAUSAGE 50F, FETA CHEESE 51F, HAM 48F, TOMATOES 45F, 47F, 57F, GYRO SAUCE 47F. HOLD AT OR BELOW 41F. COMPLETE RISK CONTROL PLAN FOR FOLLOW-UP IN 4 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)
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. SOUP IS ABOVE 135F, BUT SAUSAGE ON STOVE HELD AT 94F-107F. HOLD AT OR ABOVE 135F. THE SAUSAGES WERE REHEATED TO 165F. COMPLETE RISK CONTROL PLAN FOR FOLLOW-UP IN 4 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)
|
10/12/2011 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- 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:
- OBSERVED THREE BUCKETS OF CHICKEN LEMON RICE SOUP COOLING OVERNIGHT, AND NOW AT 54- 56F IN THE CENTER AND 46F A THE EDGE. COOL RAPIDLY AS STATED ABOVE TO PREVENT EXCESSIVE BACTERIA GROWTH WHILE IN THE TEMPERATURE DANGER ZONE. DISPOSE OF THAT SOUP., COMPLETE THE RISK CONTROL PLAN FOR REPEAT VIOLATIONS AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- 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:
- OBSERVED THREE BUCKETS OF CHICKEN LEMON RICE SOUP COOLING OVERNIGHT, AND NOW AT 54- 56F IN THE CENTER AND 46F A THE EDGE. COOL RAPIDLY AS STATED ABOVE TO PREVENT EXCESSIVE BACTERIA GROWTH WHILE IN THE TEMPERATURE DANGER ZONE. DISPOSE OF THAT SOUP., COMPLETE THE RISK CONTROL PLAN FOR REPEAT VIOLATIONS AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SAUSAGE AT 54F, CHICK PEAS AT 51F, CUT TOMATOES 46-54, FETA CHEESE AT 47F. DISCARD THE FOOD NOTED AT OVER 50F. RE-LOCATE REMAINDER TO A 41F OR LOWER COOLER. HOLD AT OR BELOW 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
- Items:
- Hot food item(s)
- Locations:
- Cookline steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN NOODLE SOUP WAS AT 115F IN A DOUBLE POT AND CHILI ABOVE THE STEAM TABLE ON HOT PLATE AT 129F. REHEAT TO 165F OR DISCARD. HOLD AT OR ABOVE 135F. THE FOOD WAS REHEATED TO 165F. DO NOT USE HOT PLATE OR DOUBLE POT IF 135F CANNOT BE MAINTAINED.
- 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)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SAUSAGE AT 54F, CHICK PEAS AT 51F, CUT TOMATOES 46-54, FETA CHEESE AT 47F. DISCARD THE FOOD NOTED AT OVER 50F. RE-LOCATE REMAINDER TO A 41F OR LOWER COOLER. HOLD AT OR BELOW 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
- Items:
- Hot food item(s)
- Locations:
- Cookline steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN NOODLE SOUP WAS AT 115F IN A DOUBLE POT AND CHILI ABOVE THE STEAM TABLE ON HOT PLATE AT 129F. REHEAT TO 165F OR DISCARD. HOLD AT OR ABOVE 135F. THE FOOD WAS REHEATED TO 165F. DO NOT USE HOT PLATE OR DOUBLE POT IF 135F CANNOT BE MAINTAINED., , ,
- 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)
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- Walk-in cooler
- Problems:
- Improperly In large container 5 gallon bucket
- Corrections:
- Utilize long, shallow pans.
- Comment:
- SEE 3-501.14. COOL SOUP USING RAPID COOLING METHODS AS STATED ABOVE. ALSO OBSERVED SAUSAGE COOKED TODAY AT 46F, COOLING PACKED TIGHTLY TOGETHER IN A NON-SHALLOW PAN. SPREAD OUT ON SHEET TRAY.
- 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
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09/28/2011 | Routine Inspection |
- Critical: Cooling
- Comment:
- VIOLATION 3-501.14 HAS BEEN CORRECTED,SOUPS (LARGE AMOUNT -BUCKETS) ARE COOLED RAPIDLY FROM 135FTO 70 F IN 2 HOURS. ICE STICKS AND ICE BATH ARE UTILIZED. BEAN SOUP IN WALK IN COOLER OBSERVED AT 39 F.
- 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: When to Wash
- Comment:
- 2-301.14 Has been corrected. Additional employee to handle clean dishes has been provided. Good hygienic practices observed,employees have been trained about this issue.
- 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
- Hand Drying Provision
- Comment:
- Paper towel available at hand sinks.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Sanitizing Solution Testing De
- Comment:
- TEST STRIPS ARE IN USE.
- 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)
- Thawing
- Comment:
- OBSERVED PROPER THAWING PROCEDURE -UNDER THE COLD RUNNING WATER=3-501.13= CORRECTED.
- 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
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04/01/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- 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.
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- 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:
- ,
- 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: When to Wash
- Items:
- Employee(s), Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils, 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., Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- 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
- Critical: When to Wash
- Items:
- Employee(s), Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils, 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., Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- ,
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ,
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- ,
- 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
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03/18/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Leo's Coney Island, 1735 Canton Center, Canton, MI 48187 »