- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Food must be protected from cross contamination by storing raw animal food that requires a higher cook temperature below food that has a lower cook temperature. Observed in the small meat cooler on the cookline, raw chicken stored above beef patties. Corrected at time of inspection the chicken was moved to the bottom of the refrigerator.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food held cold must be held at 41F or below to avoid rapid bacterial growth when it is in the temperature danger zone (41F to 135F). Observed cooked chicken in the cooler was at 66F. This was corrected by discarding chicken in my presence at time of inspection.
- 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)
- Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- The premesis must be free of of pests by routinely inspecting the premesis for evidence of pests. Observed a couple fruit flies near the dishmachine area, and in the dining area. Contact your pest control company to properly handle pests.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- After use mops must be allowed to air dry properly by inverting and storing outside of the mop sink. Observed several mops laying on the bottom of the mop sink. Hang and invert to properly air dry.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good working condition. Observed a leak at the bottom of the prep cooler at the server station. Repair and maintain equipment in good condition.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact areas of equipment must be kept clean. Observed the large mixer has a lot of splash and food residue around it, the ovens and the grill have charred debris on the bottom. Keep surfaces of equipment clean to avoid an accumulation of debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good condition. Observed a leak at the bottom of the 3-compartment sink. Repair by making a tight connection and maintain plumbing in good condition.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/05/2015 | Routine |
- 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 cooked noodles, shredded potatoes, and diced carrots being stored in plastic containers that were stored on the floor of the walk-in cooler. Store all food including containers of cooked noodles, shredded potatoes, and diced carrots 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed two waste receptacles in the women's restroom. Neither of the waste receptacles were not covered. Provide a covered waste receptacle in the women's restroom. This can be corrected by purchasing a lid or a waste receptacle with a lid.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/18/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed greasy floor under the cooking equipment. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dusty ceiling and walls in the walk-in cooler, soiled bottom shelf of the food prep cooler and sides of the grill are greasy. Non-food contact surfaces mujst be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed rear screen door not self-closing and holes in the screen. Outer openings must be sealed to prevent entry of pests. Repair door so it latches and replace the torn screen.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing wall tiles at side of salad plate table. Facilities must be maintained in good condition. Repair or replace the wall to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed wiping cloths left out on counters when not in use. Store wiping cloths in sanitizing solution when not in 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
|
05/28/2014 | Routine |
- Critical: Food-Contact Surfaces
- Comment:
- OBSERVED NEW UTENSILS BEING USED AT THE GRILL, NO DUCT TAPE. CORRECTED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
12/03/2013 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s) Utensil(s) spatula(s)
- Locations:
- kitchen
- Problems:
- Rough
- Corrections:
- Repair/replace.
- Comment:
- Observed handles of spatulas and grill utensils covered in duct tape. Correct by providing utensils with a smooth easily cleanable handle. Correct as soon as possible, a follow up will occur in about 10 days. Correct Immediately.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- Observed poisonous or toxic materials shall be stored in an area that is not above food and utensils observed chemicals in dry storage above food and utensils corrected at time of inspection chemicals moved underneath.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- Observed ice build up on floors and shelves in walk in freezer. correct by keeping clean. Correct as soon as possible a follow up will occur at next routine 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Relocate.
- Comment:
- In use utensils shall be stored during pauses in food preparation with their handles out of the food. Corrected at time of inspection handles were removed from food (sugar, Flour).
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- a rest room used by females shall be provided with a covered trash can for sanitary napkins correct by providing. correct as soon as possible a follow up will occur at next routine inspection.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/21/2013 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed greasy baffle filters and fire suppression system in exhaust hood above cookline. Clean these items to sight and touch on a weekly basis.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed damaged pipe insulation on hot water line by table in the dishmachine room and loose wires on the walk-in cooler condenser. Repair or replace these items.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not self-closing
- Corrections:
- Provide self-closure.
- Comment:
- Observed rear screen door not self-closing. The door was repaired in my presence to be self-closing. Violation corected.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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05/06/2013 | Routine |
- Critical: Temperature Measuring Devices
- Comment:
- THERMOMETERS AVAILABLE FOR ALL COOLERS
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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11/21/2012 | Follow-up |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not easily readable
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE 3 REACH IN COOLERS WITH COOLER THERMOMETETRS,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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11/08/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE INTERIOR CLEANED
- 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: Preventing Contamination from
- Comment:
- COOK WEARS GLOVES WHEN NEEDED
- 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
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06/15/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE STAINLESS STEEL INTERIOR PLATE OBSERVED WITH ACCUMULATED RESIDUE.......DISCARD ICE , CLEAN AND SANITIZE , THEN BEIGIN ICE MAKING PROCESS AGAIN.,
- 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: 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:
- COOK OBSERVED HANDLING BACON ONTO PLATE WITH BARE HAND.....NO BARE HAND CONTACT WITH READY TO EAT FOODS ....USE GLOVES OR UTENSILS.,
- 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
|
05/11/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- ALLTEMPERATURES AT 41F OR BELOW
- 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)
|
11/15/2011 | 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:
- SLICED TOMATOES AT 47F AND SLICED HAM AT 47F /TOP OF REACH IN COOLER ........COOKED POTATOES OUT OF COOLER AT 51F ........MAINTAI ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW,
- 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)
- Wall and Ceiling Coverings
- Items:
- Wall/ceiling covering(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- CEILING COVERING MATERIALS SHALL BE SMOOTH AND EASILY CLEANABLE IN KITCHEN OVER COOKING EQUIPMENT......PAINT IS PEELING OVE RDEEP FRYER .......REPAIR , REPLACE, RESURFACE CEILING OVER COOKING EQUIPMENT.........RECOMEND SMOOTH EASILY CLEANABLE SURFACE MATERIAL OVER COOKING EQUIPMENT SINCE IT WILL BE LONGER LASTING THAN RESURFACING AND PAINTING.
- General violation description:
- 6-201.16 - (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. (B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface.
|
10/26/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL POTENTIALLY HAZARDOUS FOODS WERE DATEMARKED
- 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
|
05/10/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN BACK SIDE OF MEAT SLICER OF DRIED FOOD RESIDUE AND HOUSING OF ACCUMULATED FOOD PARTICLES.......OPERATOR RAN THE ENTIRE UNIT THROUGH THE DISHWASHER AND CLEAN AND SANITIZED THE BACK SIDE OF BLADE AT TIME OF VISIT.
- 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:
- USE LIDDED CUPS WITH STRAWS OR MUGS WITH HANDLE AND SMALL OPENING FOR EMPLOYEE DRINKS.......NO OPEN DRINKS AS OBSERVED AT SALAD PREP ......NO TWIST CAP WATER BOTTLES OR POP UP BOTTLES AT FOOD PREP WORK AREAS......CORRECTED AT VISIT BY DISCARDING OPEN DRINK OF COFFEE AT SALAD PREP WORK AREA
- 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: 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:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY AZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS........ENSURE EMPLOYEES ARE WRITING THE SAME DATE...EITHER THE DISCARD DATE OR THE PREP DATE OR BOTH DATES........RECOMMEND BOTH DATESSUCH AS 4/19-25 ..OR 19-25......HOWEVER MAKE SURE EVERYBODY IS DOING IT THE SAME WAY....ADD 6 DAYS TO THE DAY COOKED , OPENED PACKAGE, PULLED FROM FREEZER, OR SLICED TO DETERMINE DISCARD DATE. COOKED RIBS, COOKED CHICKEN, COOKED SAUSAGE, COOKED RICE ARE SOME OF THE FOODS WITHOUT DATES........EGGSALAD HAD A DATE OF PREP 4-16 AND TUNA SALAD HAD A DISCARD DATE OF 4-26.....YET THEY WERE BOTH MADE ON THE SAME DATE. RETRAIN THE STAFF TO DATE THE SAME WAY ESPECIALLY IF YOU ONLY USE ONE DATE......THAT IS WHY WRITING THE START DATE AND THE END DATE IS BEST TO AVOID CONFUSION. ,
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- INVERT SALAD BOWLS AND PLATES DOWNWARD TO PROTECT THE SURFACES FROM ANY AIRBORNE PARTICULATE OR ORGANISMS IN THE INDOOR AMBIENT AIRFLOW.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
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04/19/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THE ORAL INTERVIEW THE EMPLOYEES PRESENT DID NOT FULLY KNOW THE ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT AND TO NOTIFYING THE PERSON IN CHARGE. NOR THE REQUIREMENT NEEDED TO REMOVE THE RESTRICTION FOLLOWING DIARRHEA OR VOMITING
- General violation description:
- 2-201.11 - TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. THE WRONG ANSWER GIVEN WAS WHEN THE EMPLOYEE NO LONGER HAS ILLNESS SYMPTOMS. PROVIDE EMPLOYEE TRAINING TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: THE CERTIFIED FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: THE FOOD EMPLOYEES PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION BY NOT KNOWING THE MINIMUM INTERNAL FOOD TEMPERATURES NEEDED FOR THE MINIMUM TIME TO ASSURE SAFE FOOD COOKING. CORRECTION MADE: THE CERTIFIED FOOD MANAGER INSTRUCTED THE EMPLOYEES PRESENT THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIRED TO BE HELD FOR AT LEAST 15 SECONDS ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, LAMB 155*F FOR MUSCLE MEAT
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- kitchen ceiling lights
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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10/20/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. COOKLINE TOP PREP HAD FREON ADDED AND ITEMS ALSO IN FREEZER PANS: DICED HAM 40F, HARD BOILED EGGS 38F, CHOPPED SAUSAGE LINKS 41F. WAITSTATION COOLER FREON ADDED AND FREEZER PANS USED: RANCH 39F, COLESLAW 40F. SLIDING DOOR COOLER RANC 41F. RISK CONTROL PLAN SUBMITTED. MONITOR FREQUENTLY.
- 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: Methods-Hot Water and Chemical
- Comment:
- CORRECTED. DISH MACHINE REPAIRED AND PROVIDING FINAL RINSE OF 180F. MONITOR FREQUENTLY.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED. FACILITY TIME MARKING EGGS IF LEFT OUT LONGER THAN 20 MINUTES. IN NON-BUSY TIMES EGGS KEPT IN REACH-IN COOLER.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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04/27/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Leons On 7, 28904 Seven Mile, Livonia, MI 48152 »