- Critical: Galvanized Metal, Use Limitati
- Items:
- Galvanized metal
- Problems:
- Used
- Corrections:
- Discontinue use.
- Comment:
- Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with food. Observed an enamel pot in the food establishment. Remove enamel pot from the food establishment., CORRECTED: The enamel pot was removed from the food establishment.
- General violation description:
- 4-101.15 - Galvanized metal may not be used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic FOOD.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed a build up of soiled debris on the filters in the hood above the stove. Develop routine cleaning procedures for the filters.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/14/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- Corrected: PIC emailed picture of two chlorine sanitizer test kits that were recently purchased.
- 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)
- Critical: Temperature Measuring Devices,
- Comment:
- Corrected: PIC emailed picture of recently purchased digital thermometer with a range of -40 F to 450 F.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
|
11/07/2014 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Corrections:
- Utilize metal pans to maximize heat transfer.
- Comment:
- Observed broccoli soup that was in the walk-in cooler and in a large plastic container. The PIC indicated that the soup was placed into the cooler around 4:00 PM on 11/4/14. At the time of the inspection the soup was at 46 F. Develop better cooling methods such as placing the soup in shallower pans, using rapid cooling equipment such as ice wants or an ice bath, stirring, or using containers that facilitate better heat transfer such as metal pans. , Corrected: PIC indicated that they will begin to use an ice bath to cool their soups in a timely matter. PIC also discarded the broccoli soup.
- 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
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- Ready-to-eat potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicated the date by which the food shall be consumed on premises, sold, or discarded when held at 41 F or less for a maximum of 7 days. Observed marinara sauce that was prepared on 10/25 and bacon fat that was prepared on 10/23. Ready-to-eat potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be held at 41 F for a maximum of 7 days. This includes the date the food was prepared., Corrected: PIC discarded the marinara sauce that was prepared on 10/25 and the bacon fat that was prepared on 10/23.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A test kit that measures the concentration of chlorine in mg/L shall be provided. A chlorine sanitizer test kit was not provided. Provide chlorine sanitizer test kit. ,
- 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)
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, or utensils by locating poisonous or toxic materials so it is not above food, equipment, or utensils. Observed "mean green" cleaner, bleach, dish detergent, and glass cleaner that was stored above onions and bags of flour. Store "mean green" cleaner, bleach, dish detergent, and glass cleaner away from and below all food, equipment, or utensils. , Corrected: PIC moved "mean green" cleaner, bleach, dish detergent, and glass cleaner to a shelf near the 3 compartment sink that is below all equipment and away from all food.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate To the intended range of use
- Corrections:
- Provide thermometer scaled in intended range of use.
- Comment:
- A food temperature measuring device shall be accurate to +/- 2 F at a range of 0 F - 220 F. Observed a food temperature measuring device with a range of 50 F - 550 F. Provide a food temperature measuring device shall be accurate to +/- 2 F at a range of 0 F - 220 F.,
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- 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 garbage can in the unisex restroom that did not have a lid on it. Provide a garbage can with a lid in the unisex restroom for sanitary napkin disposal., Corrected: PIC provided a garbage can with a lid for the unisex restroom.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/05/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink kitchen
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at hand sink. Provide., Soap provided. VIOLATION CORRECTED during inspection.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- No date marks on soups. Mark with expiration date of not more than 6 days from date of preparation., PHFs all dated during inspection. 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Cutting board and panini press sitting on hand sink. Do not block hand sink for any reason. , Panini and cutting board removed from hand sink. VIOLATION CORRECTED.
- 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 Containers, Ident
- Items:
- Food item(s)
- Locations:
- reach-in cooler
- Problems:
- Not identified
- Corrections:
- Label containers with common 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.
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink kitchen
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- No soap at hand sink. Provide., Soap provided. VIOLATION CORRECTED during inspection.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- No date marks on soups. Mark with expiration date of not more than 6 days from date of preparation., PHFs all dated during inspection. 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Cutting board and panini press sitting on hand sink. Do not block hand sink for any reason. , Panini and cutting board removed from hand sink. VIOLATION CORRECTED.
- 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 Containers, Ident
- Items:
- Food item(s)
- Locations:
- reach-in cooler
- Problems:
- Not identified
- Corrections:
- Label containers with common 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.
|
03/10/2014 | Routine |
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen shelf
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Bare wood shelf above hand sink. Seal bare wood.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- kitchen Ventilation hood canopy
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- All filters missing in ventilation hood. Replace and allow no space between to effectively capture grease and prevent fire damage and contamination of food.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen shelf
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Bare wood shelf above hand sink. Seal bare wood.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- kitchen Ventilation hood canopy
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- All filters missing in ventilation hood. Replace and allow no space between to effectively capture grease and prevent fire damage and contamination of food.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
09/12/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- handsink (NEAR) KITCHEN
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWELS AVAILABLE AT HANDSINK NORTH OF THREE COMPARTMENT SINK, SEE OTHER COMMENT
- 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
- Locations:
- handsink (NEAR) KITCHEN
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AVAILABLE AT HANDSINK, BOTH SOAP AND HANDTOWEL DISPENSER IMMEDIATELY BOUGHT BY EMPLOYEE AT PIC'S BEHEST AND INSTALLED
- 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)
|
10/10/2012 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- I MKR CLEAN
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Time as a Public Health Contro
- Comment:
- MEAT AND CHEESE CHARTED TODAY ON DRY ERASE BOARD
- 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.
- Using a Handwashing Sink
- Comment:
- SINK IS FULLY FUNCTIONAL AND IS CLEAR FOR USE
- 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)
|
04/20/2012 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY,WASH, RINSE, SANITIZE (USE NON CHLORINE SANITIZER ON STAINLESS PARTS), THEN REFILL,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- grill WORKING SUPPLY(IES)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- WORKING SUPPLIES OF BURGER BALLS, RAW ONIONS, SLICED CHEESE BURGERS TESTED 52 F ALL ON ICE SOUTH OF GRILL, BUT NO TIME MARK PLEASE DOCUMENT TIME TAKEN OUT OF REFRIGERATION AND THE TIME THAT IS FOUR HOURS LATER IN WRITING (USUALLY DRY ERASE BOARD) AS DOSCUSSED 3-501.19 PROVIDED,
- 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.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- grill Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE THOROUGHLY CLEAN FAN NEAR THE GRILL, AND KEEP CLEAN, TO HELP PREVENT DUST CONTAMINATION OF FOOD OR FOOD CONTACT SURFACES
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- SINK HAS CUTTING BOARD COVERING BASIN AND A TOASTER ON TOP PIC SAID THAT PLUMBING WAS DAMAGED AND BATHROOM SINK IS ONLY ONE AVAILABLE NOW THEREFORE, PLEASE CORRECT THIS WITHIN TEN (10) DAYS TO ENABLE PROPER HANDWASHING AS REQUIRED,
- 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)
|
04/09/2012 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- ICE CREAM SCOOP STORED STANDING WATER AT ROOM TEMPERATURE. SCOOPS MUST BE STORED IN RUNNING WATER OR IN CLEAN, DRY CONTAINER AND CLEANED EVERY 4 HOURS. REMOVE ICE CREAM SCOOPS FROM STANDING WATER. CORRECTED DURING INSPECTION BY CLEANING THE SCOOPS AND THE PLACING IN CLEAN, DRY CONTAINER.
- 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 Rooms, Enclosed
- Items:
- Toilet room(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- NO SELF-CLOSING MECHANISM INSTALLED ON THE REST ROOM DOOR. REST ROOM DOORS MUST BE EQUIPPED WITH SELF-CLOSING MECHANISM. INSTALL.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED TOASTER STORED IN KITCHEN HAND WASH SINK. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR HAND WASHING AT ALL TIMES. REMOVE TOASTER FROM THE HAND WASH SINK AND KEEP SINK ACCESSIBLE FOR HAND WASHING.
- 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)
|
10/03/2011 | Routine Inspection |
- Critical: Approved Sewage Disposal Syste
- Items:
- Sewage disposal system
- Problems:
- Not approved for use
- Corrections:
- Discontinue use.
- Comment:
- PERSON IN CHARGE STATES THAT MOP WATER IS DUMPED OUTSIDE THE BACK DOOR INTO THE ALLEY. WASTE WATER MUST BE DISPOSED OF INTO THE SEWAGE SYSTEM AND MAYBE NOT BE DISPOSED OF INTO THE ENVIRONMENT OR STORM DRAINS. DISCONTINUE DUMPING OF MOP WATER INTO THE ALLEY. USE THE MOP SINK TO DISPOSE OF MOP WATER. CORRECTED DURING INSPECTION THOUGH DISCUSSION WITH OWNER, THE MOP SINK WILL BE USED TO DISPOSE OF MOP WATER.
- General violation description:
- 5-403.11 - SEWAGE shall be disposed through an APPROVED facility that is: construction (A) A public SEWAGE treatment plant
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- PLASTIC FORKS AND SPOONS STORED JUMBLED. HAND-CONTACT WITH THE MOUTH PORTIONS OF UTENSILS MUST BE PREVENTED. STORE UTENSILS WITH THE HANDLES EXTENDED TO PREVENT HAND CONTACT WITH THE MOUTH PORTIONS.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- RESTROOM DOOR DOES NOT HAVE SELF-CLOSING MECHANISM. RESTROOM DOORS MUST BE SELF-CLOSING AND MUST BE KEPT CLOSED EXCEPT DURING CLEANING. INSTALL SELF-CLOSING MECHANISM AT RESTROOM DOOR. KEEP DOOR CLOSED.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- CUTTING BOARD STORED ON THE HAND WASH SINK IN THE KITCHEN. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR HAND WASHING USE AT ALL TIMES. REMOVE CUTTING BOARD FROM HAND WASH SINK. KEEP SINK CLEAR FOR HANDWASHING USE.
- 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)
- Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- 1. EMPLOYEE OBSERVED WASHING HANDS AT 3-COMPARTMENT SINK 2. EMPLOYEE OBSERVED WASHING HANDS AT RESTROOM HAND WASH SINK INSTEAD OF AT KITCHEN HAND WASH SINK EMPLOYEES MUST WASH HANDS AT A DESIGNATED HAND WASH SINK AND MAY NOT WASH HANDS AT THE 3-COMPARTMENT SINK. HANDS MUST BE WASHED IN THE WORK AREA AFTER RETURNING FROM THE RESTROOM (DOUBLE HAND WASH). DISCONTINUE USING THE 3-COMPARTMENT SINK FOR HAND WASHING. DO NOT USE THE RESTROOM HAND WASH SINK AS THE SOLE HAND WASH SINK WHILE WORKING, WASH HANDS AT THE KITCHEN HAND WASH SINK UPON RETURNING FROM THE RESTROOM AND WHEN CHANGING TASKS WHILE WORKING IN THE KITCHEN.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
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04/18/2011 | Routine Inspection |
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Fix the drain pipe and connect water immediately.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Fix the drain pipe and connect water immediately.
- 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.
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10/25/2010 | Routine Inspection |
- Critical:
- Comment:
- Operator removed the old cooler and bought a new single door display qbd cooler. The cooler air temperature was at 40f and the cheese was at 36.1f. Violation had been corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical:
- Comment:
- Operator removed the old cooler and bought a new single door display qbd cooler. The cooler air temperature was at 40f and the cheese was at 36.1f. Violation had been corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- Operator removed the old cooler and bought a new single door display qbd cooler. The cooler air temperature was at 40f and the cheese was at 36.1f. 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)
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04/29/2010 | Follow-up |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The sanyo refrigerator/freezer unit was at 51f. The hamburger meat in the bottom shelf was at 46-48f. About 15 # was at this temperature. The upper shelf close to the freezer was very cold. The milk was at 39f. As per the operator it was stored last night. Discard all the hamburger meat in the bottom shelf . Do not serve this meat to the public. Do not store any potentially hazardous food in this cooler until it makes 41f or lower inside. 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The sanyo refrigerator/freezer unit was at 51f. The hamburger meat in the bottom shelf was at 46-48f. About 15 # was at this temperature. The upper shelf close to the freezer was very cold. The milk was at 39f. As per the operator it was stored last night. Discard all the hamburger meat in the bottom shelf . Do not serve this meat to the public. Do not store any potentially hazardous food in this cooler until it makes 41f or lower inside. 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The sanyo refrigerator/freezer unit was at 51f. The hamburger meat in the bottom shelf was at 46-48f. About 15 # was at this temperature. The upper shelf close to the freezer was very cold. The milk was at 39f. As per the operator it was stored last night. Discard all the hamburger meat in the bottom shelf . Do not serve this meat to the public. Do not store any potentially hazardous food in this cooler until it makes 41f or lower inside. 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The sanyo refrigerator/freezer unit was at 51f. The hamburger meat in the bottom shelf was at 46-48f. About 15 # was at this temperature. The upper shelf close to the freezer was very cold. The milk was at 39f. As per the operator it was stored last night. Discard all the hamburger meat in the bottom shelf . Do not serve this meat to the public. Do not store any potentially hazardous food in this cooler until it makes 41f or lower inside. 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)
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Clean the ice maker. Inside it is soiled.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Clean the ice maker. Inside it is soiled.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Clean the ice maker. Inside it is soiled.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Clean the ice maker. Inside it is soiled.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
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04/21/2010 | Routine Inspection |
- Critical:
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- THE COOK TOUCHED THE COOKED HAMBURGERS WITH BARE HANDS. 3 BURGER'S WERE DISCARDED. BARE HAND POLICY WAS EXPLAINED. VIOLATION WAS CORRECTED BY EDUCATION.
- 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:
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- THE COOK TOUCHED THE COOKED HAMBURGERS WITH BARE HANDS. 3 BURGER'S WERE DISCARDED. BARE HAND POLICY WAS EXPLAINED. VIOLATION WAS CORRECTED BY EDUCATION.
- 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:
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- THE COOK TOUCHED THE COOKED HAMBURGERS WITH BARE HANDS. 3 BURGER'S WERE DISCARDED. BARE HAND POLICY WAS EXPLAINED. VIOLATION WAS CORRECTED BY EDUCATION.
- 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
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH STATION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- THE OPEN PACKAGES OF SINGLE SERVICE ITEMS WERE STORED ON THE FLOOR. STORE THEM 6 INCHES ABOVE THE FLOOR ON SHELVES.
- 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
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH STATION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- THE OPEN PACKAGES OF SINGLE SERVICE ITEMS WERE STORED ON THE FLOOR. STORE THEM 6 INCHES ABOVE THE FLOOR ON SHELVES.
- 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
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT THE HAND WASH STATION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Items:
- Single-service/single-use article(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- THE OPEN PACKAGES OF SINGLE SERVICE ITEMS WERE STORED ON THE FLOOR. STORE THEM 6 INCHES ABOVE THE FLOOR ON SHELVES.
- 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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10/20/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Little Pierogi & Crepe Kitchen, 125 Elm Street, Wyandotte, MI 48192 »