- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Hand washing sinks shall be provided with paper towel. Observed hand wash sink near the service station that was missing paper towel. Provide paper towel at all hand wash sinks. , Corrected: Paper towel has been provided at the service station.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Food packages shall be in good condition to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Observed a can of sweet potatoes on the can rack near the dry storage area that was dented. Discard dented can. , Corrected: PIC discarded the dented can of sweet potatoes.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- A food shall be discarded if exceeds the expiration date. Observed two cartons of chocolate that were passed the expiration date. Discard all food items that are pass their expiration date. , Corrected: PIC discarded the two cartons of chocolate milk that were past the expiration date.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing sink near the prep area that was blocked by paper products and the garbage can. Hand washing sinks can not be blocked and must be accessible at all times for employee use. Hand washing sinks shall be used only for hand washing and can not be used for storage. , Corrected: The PIC removed the paper products from the hand washing sink. The PIC moved the garbage can to an area that does not block the hand washing sink. The hand washing sink is now easily accessible to all food employees.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed a box with cod loins and two boxes of lasagna being stored on the floor in the walk-in freezer. Store all food at least 6 inches above the floor.
- 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
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers holding food or food ingredients shall be identified with the common name of the food. Observed multiple containers in the dry storage area that were not labeled. Label all containers that contain food or food ingredients with the common food name
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain. Observed ice cream scoop that was being stored in a cup inside the dipper well with standing water. Ice cream scoops can be stored in dipper wells, but the water must be running at a sufficient velocity.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system shall be maintained in good repair. Observed the hand washing sink near the prep area that was missing the hot water handle. Repair or replace the hot water handle.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/02/2015 | Routine |
- Critical: Before Use After Cleaning
- Comment:
- Dishmachine is sanitizing at 100ppm. Violation corrected. It is tested daily now.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food-Contact Surfaces
- Comment:
- In the freezer the food items are kept in the food grade bags in the boxes that they are delivered in, not set directly in the packing boxes. Violation corrected.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Both coolers have been repaired, all phfs are under 41F, tuna salad, cut lettuce, tomatoes etc. Violation 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)
- Wiping Cloths, Use Limitation
- Comment:
- Wiping cloth buckets have chlorine alone now, not soap and chlorine. Violation corrected.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
10/29/2014 | Follow-up |
- Critical: Before Use After Cleaning
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- Dishmachine has less than 10ppm chlorine today. chlorine sanitizer must be at least 50-100ppm, at all times. Correct immediately, sanitize in 3 comp. sink until repaired/adjusted.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Do not remove frozen food items, in reach in freezer, from original packaging bags and place them directly in the boxes they come in. The boxes are not meant to be food contact surfaces. Discontinue practice. Place frozen items in cleanable pans or keep them in the food bags they come in. Recheck in 10 days.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The cookline rail cooler has tuna salad at 48F, gyro sauce at 52F, cut tomatoes at 52F, etc. The rail did not appear to be working properly, it was not very cold to the touch. Repair adjust immediately. The salad cooler at the waitstaion had cut lettuce at 51F, gallons of milk at 51F, remove all phfs from these areas until repaired/adjusted. Discard items that have been in units longer that 4 hours. Correct immediately. Revisit within 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Wiping cloth buckets today had soap and an immeasurable amount of chlorine. Discontinue using soap and chlorine together, use only sanitizer. If soap is needed it must be used in a separate step. Test sanitizer to make sure chlorine is 50-100ppm. Recheck in 10 days.
- 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
|
09/30/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE REAR PAPER TOWEL MACHINE HAS NO HAND TOWELS . ALL HAND TOWEL DISPENSERS SHALL BE IN PROPER WORKING ORDER. REPLACE PAPER TOWELS IMMEDIATELY., CORRECTED-PAPER TOWELS PROVIDED AT REAR HAND SINK TODAY.
- 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:
- THE REAR HAND SINK SOAP DISPENSER BATTERY'S POWER IS DEPLETING SO THAT NO SOAP IS DISPENSED. ALL HAND SOAP DISPENSERS SHALL BE IN WORKING CONDITION. REPLACE BATTERY/REPAIR UNIT IMMEDIATELY., THE BATTERY WAS REPLACED AND DISPENSER IS NOW PROPERLY FUNCTIONING. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A WIPING CLOTH SOLUTION SHOWS EXTREMELY SMALL AMOUNTS OF CHLORINE-BELOW 50 PPM. ALL SANITIZER LEVELS SHALL BE AT PROPER LEVELS AT ALL TIMES. REPLACE SANITIZER IMMEDIATELY., CORRECTED TODAY-STAFF MEMBERS CHANGED OUT SANITIZER SOLUTION DURING TODAY'S INSPECTION TO PROPER SANITIZING LEVELS 100 PPM OF CHLORINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- THE WALK IN COOLER HAS SLICED TOMATOES ALONG WITH TUNA AND CHICKEN SALAD NOT DATE MARKED. ALL REQUIRED FOODS SHALL BE MARKED WITH A USE BY DATE OR SYSTEM. MARK ITEMS IMMEDIATELY AND TRAIN STAFF ON DATE MARKING IMPORTANCE., CORRECTED-STAFF DATE MARKED FOODS DURING TODAY'S INSPECTION.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE WALK IN FREEZER FLOOR IS VERY UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN WALK IN FREEZER FLOOR AS REQUIRED AND WHEN SOILED. CORRECT BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
02/10/2014 | Routine Inspection |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- TURKEY BREAST WERE INSIDE WALK-IN COOLER AND COOLING AFTER THEY WERE COOKED. TURKEY WAS 83F. COOKED POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE COOLED WITHIN 2 HOURS FROM 135F TO 70F, THEN WITHIN A TOTAL TIME OF 6 HOURS FROM 135F TO 41F. COOL PHF TO 70F WITHIN 2 HOURS AND WITHIN A REMAINING 4 HOUR PERIOD DOWN TO 41F OR LESS. WILL VERIFY CORRECTION WITHIN 10 DAYS. VIOLATION WAS CORRECTED AND COOK WAS EDUCATED ON 2 STEP COOLING PROCESS.
- 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 Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- TURKEY BREAST WERE COOLING IN DEEP PAN INSIDE WALK-IN COOLER. COOLING SHALL BE ACCOMPLISHED USING TIMING AND TEMPERATURE METHOD 3-501.14 AND PLACING PHF IN SHALLOW PANS. VIOLATION WAS CORRECTED DURING INSPECTION BY SPREADING PHF IN SHALLOW PANS AND PLACING TURKEY INSIDE COOLER. CORRECTED. ONCE TURKEY WAS PLACED IN COOLER TEMPERATURE OF THE TURKEY WAS 65F.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- ICE SCOOP WAS STORED ON PREP TABLE. DURING PAUSES IN PREPARATION OR DISPENSING, DISPENSING UTENSILS SHALL BE IN A CLEAN PROTECTED LOCATION. STORE ICE SCOOP IN A CLEAN CONTAINER. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE TWO HAND WASHING SINKS NEAR COOKING AREA HAVE SLOW LEAKS. PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. FIX LEAKS ON HAND WASHING SINKS. WILL VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/09/2013 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- canned goods rack
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Aprons, 5 gallon bucket lids on floor behind can rack. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Locations:
- wait station work area
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- Green cutting board at toaster is heavily scored. Resurface, if possible, or replace.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen Knife rack
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs on top of knife rack. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/26/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- OBSERVED COLE SLAW AT 39 DEGREES AND 41 DEGREES IN TOP AND LOWER LEVEL OF 4 DOOR SALAD PREP COOLER. HOMEMADE RANCH AT 41 DEGREES ON LOWER LEVEL. 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)
|
09/07/2012 | Follow-up |
- Critical: Cooling
- Comment:
- OBSERVED COOKED RICE AT 38 DEGREES IN WALK IN COOLER. COOKED PROPERLY
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
|
08/31/2012 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED RICE COOKED YESTERDAY AT INTERNAL TEMPERATURE IN MIDDLE OF LARGE CONTAINER AT 45 DEGREES IN WALK IN COOLER. DO NOT USE RICE. DISCARD RICE IMMEDIATELY. POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 135 DEGREES TO 70 DEGREES IN TWO HOURS AND FROM 70 DEGREES TO 41 DEGREES OR LESS IN 4 HOURS. CORRECT IMMEDIATELY.,
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED CUT TOMATOES AT 60 DEGREES, HOMEMADE RANCH AT 50 DEGREES AND OTHER HOMEMADE DRESSINGS AT 45 DEGREES ON TOP LEVEL OF 4 DOOR WAITRESS AREA SALAD COOLER. DISCARD. COOLER AT 47 DEGREES AIR TEMPERATURE OF LEFT INSIDE OF COOLER. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41 DEGREES AT ALL TIMES. RELOCATE ITEMS TO ANOTHER COOLER UNTIL CORRECTED. CORRECT 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: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED GOULASH AT 125- 130 DEGREES IN HOT HOLDING WELL ON COOK LINE AND COOKED VEGETABLES AT 120 DEGREES ON COOK LINE HOT HOLDING WELL. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR ABOVE 135 DEGREES AT ALL TIMES. STIR OFTEN AND MAKE SURE FOOD IS COOKED BEFORE PLACING IN HOT HOLDING AREA. CORRECTED AT TIME OF INSPECTION BY RE COOKING ITEMS. 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: 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 RAW FISH, RAW BEEF, AND RAW CHICKEN STORED ABOVE SOUPS AND NOODLE CONTAINERS IN WALK IN COOLER. DO NOT STORE RAW ANIMAL PRODUCTS ABOVE FOODS SUCH AS SOUP AND NOODLES. ITEMS SHOULD BE STACKED AS RAW FISH OVER RAW BEEF AND RAW BEEF OVER RAW CHICKEN WITH OTHER FOODS SUCH AS READY TO EAT FOODS STORED ABOVE RAW ANIMAL PRODUCTS. RAW CHICKEN, RAW BEEF AND RAW FISH WERE RELOCATED TO LOWER SHELVES AND STACKED CORRECTLY. CORRECTED. REPEAT VIOLATION. FILL OUT RISK CONTROL PLAN BY FOLLOW- UP INSPECTION OR FAX TO STEVE AT 734-727-7165
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Bus tub
- Corrections:
- Utilize long, shallow pans.
- Comment:
- RICE OBSERVED COOLING IN WALK IN COOLER IN LARGE BUS TUB. USE SHALLOW PANS OR ICE BATHS TO COOL PRODUCT QUICKER. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATING COOK AND OPERATOR ON PROPER COOLING PRACTICES.
- 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
|
08/28/2012 | Routine |
- 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:
- WALK-IN COOLER HAD MANY BOXES OF RAW BACON ON TOP SHELF ABOVE CHEESE. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT FOODS., CORRECTED BY MOVING BOXES OF RAW BACON TO BOTTOM SHELF 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- WALK-IN COOLER SHELVES HAVE ACCUMULATION OF DEBRIS ON THEM. CLEAN SO AS TO PREVENT ANY CONTAMINATION OF FOOD.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cutting surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- CUTTING BOARD AT TOASTER AREA HAS DEEP KNIFE GROOVES MAKING IT AN UNSMOOTH, EASILY CLEANABLE SURFACE. - REPLACE THIS WORN OUT CUTTING BOARD.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
|
01/23/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. COOKLINE PREP AND WAITSTATION PREP HAD ITEMS 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: System Maintained in Good Repa
- Comment:
- CORRECTED. HANDSINK REPAIRED AND PROVIDING COLD WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/24/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED. SLICER BLADE, GUARD AND THE KNIFE RACK ARE ALL OBSERVED CLEAN.
- 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: Eating, Drinking or Tobacco
- Comment:
- CORRECTED. DID NOT OBSERVE ANY OPEN BEVERAES. PIC STATED EMPLOYEES USE PROPER BEVERAGE CONTAINERS OR DRINK IN DINING ROOM.
- 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
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. - COOKLINE PREP COOLER TOP HAD CHICKEN SALA 61F, SLICED TOMATOES 49F, TZATZIKI SAUCE 48F, EGGS 49F. DRAWER ON RIGHT OF UNIT HAD COOKED TURKEY 44F, CORNED BEEF 46F, MEATLOAF 45F. LEFT DRAWER HAD HAM AND HOT DOGS 40F. - WAITSTATION PREP COOLER TOP HAD RANCH 53F, GREEK 63F. PHF SHALL BE 41F OR BELOW. REPAIR COOLERS TO HOLD FOOD 41F OR BELOW. SUBMIT RISK CONTROL PLAN. - COOKLINE DID NOT HAVE COLD SAUSAGE LINKS SITTING OUT. - BUFFET LINE CANTELOUPE AND WATERMELON ARE TIME CONTROLLED. THESE ARE ONLY OUT FOR BREAKFAST FROM 8AM-11AM. A WRITTEN PROCEDURE IS POSTED. FOLLOW-UP WILL BE CONDUCTED AROUND 8/15/11. ,
- 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. BACK KITCHEN STEAM TABLE DOES NOT HAVE ANY EXTRA PANS OF FOOD SITTING ON TOP OF ITEMS. ALL ITEMS IN STEAM TABLE ABOVE 135F. NO FOOD ITEMS OBSERVED ON TOP OF COOKLINE STEAM TABLE. BUFFET LINE SAUSAGE LINKS ONLY HELD FROM 8AM-11AM THEN DISCARDED (TIME CONTROL USED - WRITTEN PROCEDURE POSTED).
- 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 WEARING GLOVES AND NO BAREHAND CONTACT WITH READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: System Maintained in Good Repa
- Comment:
- NOT CORRECTED. OWNER WAITING FOR PLUMBER WHO WILL BE AVAILABLE BY 8/15/11 AND COLD WATER WILL BE REPAIRED AT WAISTATION HANDSINK. FOLLOW-UP WILL BE CONDUCTED AROUND 8/15/11.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/03/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- can opener prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SLICER BLADE AND GUARD SOILED WITH DEBRIS. KNIFE RACK HAD MANY BREAD CRUMBS ON TOP OF IT. FOOD CONTACT SURFACES MUST BE CLEAN. ENSURE TO CLEAN THESE ITEMS PROPERLY. THIS VIOLATION IS A REPEAT FROM THE LAST ROUTINE INSPECTION - SUBMIT RISK CONTROL PLAN.,
- 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: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- ON COOKLINE PREP COOLER OBSERVED UNCOVERED CUP OF WATER THAT WAS THE COOKS. AT DISH MACHINE AREA OBSERVED UNCOVERED CUP WITH STRAW THAT WAS DISH EMPLOYEES. EMPLOYEE BEVERAGES MUST PREVENT CONTAMINATION. EMPLOYEES IN FOOD AREAS MUST USE A CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE.,
- 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
- 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 TOP HAD TUNA SALAD 53F, CHICKEN SALAD 59F, SLICED TOMATOES 48F, TZATZIKI SAUCE 52F, FETA CHEESE 50. DRAWER OF UNIT HAD COOKED TURKEY 53F, CORNED BEEF 52F, GYRO 47F, MEATLOAF 48F. OTHER DRAWER HAD HAM 43F/44F. REACH-IN OF SAME UNIT HADD COTTAGE CHEESE 45F. AT COOKLINE OBSERVED LARGE TUB OF PRE-COOKED SAUSAGE LINKS AT 41-44F. COOK STATED THEY WERE BROUGHT OUT FROM WALK-IN COOLER TO COOK SOME AND PUT BACK, BUT HADN'T HAD A CHANCE TO PUT THEM BACK IN WALK-IN COOLER. WAITSTATION PREP COOLER TOP HAD FACILITY MADE RANCH AT 60F. BUFFET HAD CUT CANTELOUPE AND WATERMELON AT 70F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD COLD AT OR BELOW 41F AT ALL TIMES. ENSURE ALL ITEMS HELD AT OR B ELOW 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:
- Facility steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- AT BACK KITCHEN STEAM TABLE, OBSERVED PAN OF SOUP SITTING ON TOP OF STEAM TABLE AT 125F. ALSO 3 OTHER PANS SITTING ON TOP OF STEAM TABLE WITH EXTRA SOUP THAT WERE ABOVE 135F, BUT WAITING TO BE BROUGHT UP TO COOKLINE AREA WHEN REFILL NEEDED. AT COOKLINE STEAMTABLE - OBSERVED TRAY OF COOKED CHICKEN KABOBS SITTING ON TOP OF STEAM TABLE AT 130F AND ABOVE. COOK STATED THIS WAS SUPPOSED TO GO IN THE OVEN TO COOK BUT GOT BUSY. THE KABOBS APPEARED TO BE STORED THERE FOR SERVICE. BUFFET LINE HAD COOKED SAUSAGE LINKS AT 115F - 121F. POTENTIALLY HAZARDOUS FOODS HELD HOT MUST BE AT OR ABOVE 135F. ENSURE ALL THESE HOT FOOD ITEMS HELD AT OR ABOVE 135F. THIS VIOLATION IS A REPEAT FROM THE LAST ROUTINE INSPECTION - SUBMIT RISK CONTROL PLAN.,
- 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:
- OBSERVED COOK GRAB COOKED SAUSAGE LINKS WITH BARE HANDS AND PUT THEM ON A PLATE FOR AN ORDER. READY TO EAT FOODS MUST BE HANDLED WITH SUITABLE UTENSILS OR GLOVED HANDS. ENSURE TO WEAR GLOVES OR USE SUITABLE UTENSIL TO HANDLE READY TO EAT FOODS. ,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- WAITSTATION HANDSINK COLD WATER HANDLE NOT WORKING AND NO COLD WATER IS PROVIDED. PLUMBING SHALL BE IN A STATE OF GOOD REPAIR. REPAIR TO BE WORKING AND PROVIDING COLD WATER., ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- COOK STATED ITEMS ARE COOLED IN LARGE CONTAINERS AND PUT IN COOLER. ENSURE TO DIVIDE OUT LARGE QUANTITIES INTO SMALLER PANS, USE ICE BATH OR ICE PADDLE TO COOL. REVIEW AND USE PROPER METHODS OF COOLING.
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- AT WAITSTATION AREA, OBSERVED TWO PAPER BAGS FILLED WITH INDIVIDUALLY WRAPPED BREAD STORED ON THE FLOOR IN FRONT OF THE HANDSINK. FOOD SHALL NOT BE STORED ON THE FLOOR. STORE BREAD AT LEAST 6 INCHES OFF THE FLOOR AND REMOVE FROM BEING STORED IN FRONT OF THE HANDSINK TO PREVENT CONTAMINATION FROM WATER.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOKS AND EMPLOYEE PREPPING VEGETABLES DID NOT HAVE HAT OR HAIRNET. FOOD EMPLOYEES MUST WEAR HAT OR HAIRNET. PROVIDE AND WEAR HAT OR HAIRNET.
- 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
|
07/18/2011 | Routine Inspection |
- Critical: Clean Maint. Tools, Prev. Cont
- Items:
- Mop water
- Locations:
- Facility
- Problems:
- Disposed in Three compartment sink
- Corrections:
- Mop water shall only be disposed of in mop sink.
- Comment:
- MOP WATER DISPOSED OF INSIDE COMPARTMENT OF 3-COMPARTMENT SINK., MOP WATER DISPOSED OF INSIDE MOP SINK OR TOILET.
- General violation description:
- 6-501.15 - FOOD preparation sinks, handwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- can opener prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- 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:
- Hot food item(s)
- Locations:
- Facility steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- IMPROPER HOT HOLDING: 1)NOODLES AT 66-81F IN PAN ON TOP OF STEAM TABLE AT COOKLINE 2) SOUP AT 108F IN PAN ON TOP OF STEAM TABLE IN PREP AREA, POTENTIALLY HAZARDOUS FOODS REHEATED TO 165 DEGREES F. AND STORED HOT AT 135 DEGREES F.
- 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)
- Locations:
- walk in freezer
- 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:
- CROSS CONTAMINATION OF FOODS: BOX OF RAW SALMON AND SHEET TRAY OF RAW CHICKEN STORED ABOVE FROZEN BAGS OF FRUIT AND ICE CREAM INSIDE THE WALK-IN FREEZER., RAW ANIMAL FOODS HAVE BEEN MOVED TO AN ALTERNATE LOCATION, DOWN & 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) DEFROST THE ICE CREAM FREEZER AT WAIT STATION 2) FAN GUARD INSIDE WALK-IN COOLER 3) SHELF ABOVE PREP SINK 4) FAN GUARD INSIDE REACH-IN COOLER AT END OF COOKLINE
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDWASHING SIGNS AT WAIT STATION HANDSINKS AND RESTROOMS.
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Prep area
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- VARIOUS ITEMS STORED INSIDE THE PREP AREA HANDSINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
01/25/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- FETA CHEESE IN PREP COOLER AT 38F, TUNA SALAD AT 40F. VIOLATION 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:
- FOODS HELD LONGER THAN 24 HOURS LABELED WITH PREP DATE. VIOLATION 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
- Critical: Separation, Packaging, & Segre
- Comment:
- PROPER TOP DOWN STORAGE USED FOR RAW MEATS IN REACH-IN COOLER. VIOLATION 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: When to Wash
- Comment:
- OBSERVED EMPLOYEES WASHING HANDS AFTER CONTAMINATION OCCURS. VIOLATION CORRECTED.
- 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
|
08/17/2010 | 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:
- TUNA SALAD, CHICKEN SALAD, EGGS IN TOP OF PREP COOLER AT 46F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. ADJUST COOLER SETTINGS OR, IF NECESSARY, HAVE UNIT SERVICED SO IT MAINTAINS PROPER FOOD TEMPERATURES.,
- 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:
- CONTAINERS OF GRAVY IN OTHER POTENTIALLY HAZARDOUS FOODS HELD FOR LONGER THAN 24 HOURS IN WALK-IN COOLER ARE NOT DATE MARKED. LABEL FOODS THAT ARE HELD LONGER THAN 24 HOURS WITH PREP DATE.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- OBSERVED RAW BURGERS STORED ABOVE RAW FISH, RAW EGGS STORED ABOVE READY-TO-EAT FOODS IN REACH-IN COOLER. RAW ANIMAL PRODUCTS MUST BE STORED BELOW/AWAY FROM READY-TO-EAT FOODS. RAW ANIMAL PRODUCTS MUST BE STORED IN THE FOLLOWING TOP DOWN MANNER: RAW EGGS/RAW FISH RAW WHOLE MEATS (STEAKS, CHOPS) RAW GROUND MEATS (HAMBURGER) RAW CHICKEN RE-ARRANGE REACH-IN COOLER TO REFLECT SAFE STORAGE PRACTICES.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands After touching bare human body parts other than clean hands/arms
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds
- Comment:
- OBSERVED DISHWASHER WIPE SWEAT FROM FACE WITH TOWEL THEN PUT AWAY CLEAN DISHES. EMPLOYEES MUST WASH HANDS AFTER CONTAMINATION OCCURS. TRAIN EMPLOYEES TO WASH HANDS AFTER TOUCHING FACE/HAIR OR ANYTHING THAT COULD CAUSE 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
|
07/23/2010 | Routine Inspection |
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