- Critical: Equipment Food-Contact Surface
- Comment:
- Corrected Observed new cutting boards have replaced older, worn cutting boards. Owner/manager stated that all cutting boards are now routinely washed, rinsed and sanitized in the 3-Compartment sink at least every 4 hours.
- 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
- Critical: Handwashing Sink, Installation
- Comment:
- Corrected Observed hot water heater was serviced, and water temperature at handwash sink is 110F.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
03/03/2015 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Cutting board(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- Food Contact surfaces of equipment must be cleaned throughout the day at least every 4 hours. Observed cutting boards behind deli counter to only be washed, rinsed and sanitized once a day. Increase cleaning frequency of food contact surfaces to at least every four hours to avoid bacterial growth. ,
- 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
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Locations:
- hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A Handwash sink must be equipped to provide hot water. Observed in kitchen near the 3-compartment sink dish area, a handwash sink that does not have hot water. Repair or replace separate hot water heater that provides water to that single handwash sink. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food must be protected from contamination by storing at least 6 inches above the floor. Observed multiple boxes of bagged soup, and pastries stored on the floor of the walk in freezer. Store food items above 6 inches.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in a state of good repair. Observed bottom shelf of metal prep table in the kitchen to be caving in towards the middle and cracking at the seams where the legs are attached. Also 1 storage rack in the walk in cooler is rusted. Repair or replace metal prep table so that it is stable and does not cause injury. Also paint or replace the rusted rack in the cooler to provide an easily cleanable surface.
- 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.
|
02/11/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn door gasket on the walk-in freezer. Equipment must be maintained. Replace with new door gasket.
- 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:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled shelf under the front counter handsink and moldy shelves in the walk-in cooler. Non-food contact equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometers for the walk-in cooler and the salad cooler. Thermometers were provided in my presence. Violation corrected.
- 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)
|
08/12/2014 | Routine |
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed 2 inaccurate metal stem thermometers in cafe. These thermometers were calibrated in an ice water bath. Violation corrected.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Obsered soiled walls in the chafing dish storage room and moldy drain pipes for the pop dispenser. Clean these items to sight and touch as needed.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the handsinks near the flour bags and meat slicer. Handwashing signs were provided in my presence. Violation corrected.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed 2 missing thermometers for the display coolers at the front counter. Conspicuous thermometers were provided in my presence. Violation corrected.
- 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)
|
02/04/2014 | Routine |
| No violation noted during this evaluation. | 08/07/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed coffee creamer at 68 degrees F in tray on counter. Potentially hazardous foods must be held below 41 degrees F. Keep creamers refrigerated until serving or store on enough ice to keep temperature below 41 degrees F. Repeat violation. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water dripping from underneath the hot water tank on pooling on the floor of the hot water tank closet. Plumbing must be maintained. Repair or replace the hot water tank.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometers in the walk-in cooler and the display cooler behind the front counter. Provide conspicuous thermometers in each cooler.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty floor of furnace room and dusty ceiling in the walk-in cooler, as well as floor under the bread shelves behind the front counter. Facilities must be kept clean. Clean to sight and touch.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed damaged wood board on rear edge of the wood food prep table. Equipment must be maintained. Repair or replace the damaged board to provide a smooth and easily cleanable surface.
- 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.
|
07/08/2013 | Routine |
| No violation noted during this evaluation. | 01/24/2013 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed wooden pizza paddle with large crack on the surface of paddle. Food contact equipment must be smooth and easily cleanable. Replace with new food paddle.
- 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:
- Observed salami in the front display cooler at 48 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair the cooler so that food temperatures are below 41 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the center display cooler. A thermometer was provided in my presence. Violation corrected.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dust on ceiling and walls of the walk-in cooler and on the condenser motors in the display coolers. Clean these items to sight and touch.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed damaged wall board on the food prep table in kitchen and board is not sealed to the table. Repair or replace the damaged wall board and seal gaps between board and table with food-grade caulk.
- 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.
|
01/14/2013 | Routine |
| No violation noted during this evaluation. | 07/11/2012 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO OPEN DRINKS OBSERVED.
- 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: Separation, Packaging, & Segre
- Comment:
- RAW ANIMAL FOODS OBSERVED ON THE BOTTOM SHELVING
- 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
|
02/09/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- PROVIDE BREAK AREA FOR EMPLOYEE'S TO DRINK THEIR CAPPUCCINO OR ENSURE THEY USE LIDDED CUPS WITH STRAWS......EMPLOYEE OBSERVED IN THE WORK AREA DRINKING A CAPPUCCINO (OPEN DRINK). OPEN DRINKS ARE TO BE DRANK AT BREAK AREA OUT OF THE WORK AREAS WITH EMPLOYEE WASHING HANDS AFTER TAKING THE CAPPUCCINO COFFEE BREAK OR OTHER BREAK ACTIVITY. LIDDED CUPS WITH STRAWS PROVIDE THE EMPLOYEE THE OPPORTUNITY TO MAINTAIN THEIR FAVORITE DRINK AT THEIR WORK SPACE WITHOUT HAVING TO WASH THEIR HANDS EVERY TIME THEY TAKE A SIP.
- 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: Eating, Drinking or Tobacco
- Comment:
- PROVIDE BREAK AREA FOR EMPLOYEE'S TO DRINK THEIR CAPPUCCINO OR ENSURE THEY USE LIDDED CUPS WITH STRAWS......EMPLOYEE OBSERVED IN THE WORK AREA DRINKING A CAPPUCCINO (OPEN DRINK). OPEN DRINKS ARE TO BE DRANK AT BREAK AREA OUT OF THE WORK AREAS WITH EMPLOYEE WASHING HANDS AFTER TAKING THE CAPPUCCINO COFFEE BREAK OR OTHER BREAK ACTIVITY. LIDDED CUPS WITH STRAWS PROVIDE THE EMPLOYEE THE OPPORTUNITY TO MAINTAIN THEIR FAVORITE DRINK AT THEIR WORK SPACE WITHOUT HAVING TO WASH THEIR HANDS EVERY TIME THEY TAKE A SIP.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Glass door cooler
- 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:
- RAW PACKAGED PORK SAUSAGES IN RETAIL COOLER SECTION STORED OVER PEPPERONI ROLL, DOUGH AND PIZZAS READY TO COOK.......STORE RAW ANIMAL FOODS ON BOTTOM SHELVING.......SUPERVISORY STAFF HAVE DETERMINED THAT IN ALL COOLERS (INCLUDING RETAIL COOLERS USED BY THE CONSUMER TO GRAB AND GO ).....RAW ANIMAL FOODS MUST BE STORED ON THE BOTTOM SHELF DUE TO THE POTENTIAL TO CROSS CONTAMINATE OTHER FOOD PRODUCTS. OPERATOR CORRECTED AT TIME OF VISIT: STAFF INSTRUCTED TO RELOCATE RAW SAUSAGE PACKAGES TO THE BOTTOM SHELF UNDER THE READY TO COOK PIZZAS , DOUGH, AND PEPPERONI.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW PACKAGED PORK SAUSAGES IN RETAIL COOLER SECTION STORED OVER PEPPERONI ROLL, DOUGH AND PIZZAS READY TO COOK.......STORE RAW ANIMAL FOODS ON BOTTOM SHELVING.......SUPERVISORY STAFF HAVE DETERMINED THAT IN ALL COOLERS (INCLUDING RETAIL COOLERS USED BY THE CONSUMER TO GRAB AND GO ).....RAW ANIMAL FOODS MUST BE STORED ON THE BOTTOM SHELF DUE TO THE POTENTIAL TO CROSS CONTAMINATE OTHER FOOD PRODUCTS. OPERATOR CORRECTED AT TIME OF VISIT: STAFF INSTRUCTED TO RELOCATE RAW SAUSAGE PACKAGES TO THE BOTTOM SHELF UNDER THE READY TO COOK PIZZAS , DOUGH, AND PEPPERONI.
- 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
|
12/20/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATEMARKING OBSERVED WHERE REQUIRED ....6DAYSNADDED TO PREP DAY TO DETERMINE DISCARD DAY
- 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:
- RAW ANIMAL FOODS STORED PROPERLY
- 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: Storage, Separation
- Comment:
- CHEMICALS STORED PROPERLY AWAY FROM FOODS.
- 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
|
07/14/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Locations:
- prep cooler/table
- Comment:
- MANY FOODS SUCH AS LUNCH MEAT OBSERVED WITH DATES 6-19 TO 6-26,,, WHICH IS A 8 DAY LIMIT. ADD 6 DAYS TO THE PREP DATE TO DETERMINE THE DISCARD DATE......THE MAXIMUM STORAGE LIMIT IS 7 DAYS. MOST FOODS OBSERVED WITH DATEMARKING BUT DATED IMPROPERLY USING THE 8 DAY LIMIT.......CORRECT THE LABELING PROCEDURES TO ADD 6 DAYS TO THE PREP DATE . ALSO ENSURE THAT THE PREP DATES ARE CHANGED PROMPTLY........SOME PRODUCTS OBSERVED WITH OLDER DATES ON THE SHELVING......THE VIRGINIA HAM DATED 6-9 T0 6-16 WAS THE PREVIOUS HAM AND WOULD REQUIRE THE HAM TO BE DISCARDED AT THE END OF THE DAY ON 6-16........ENSURE DATES ON THE ORIGINAL ROLLS OR CHUNKS OF LUNCH MEAT ARE CHANGED DAILY OR AFTER CUTTING/REPLACING/ETC. SUBMIT RISK CONTROL PLAN FOR THE REPEAT CRITICAL ITEM TO MWALTON...@734-727-7165,
- 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 food(s)
- Locations:
- Glass door cooler
- 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:
- BOX OF ONIONS OBSERVED STORED ON BOX OF CHICKEN AND NEXT TO RICOTTA CHEESE IN WALK IN COOLER.........STORE RAW ANIMAL FOODS ON BOTTOM SHELVING SEPARATE FROM OTHER FOODS......CORRECTED AT TIME OF VISIT BY RELOCATING FOOD ITEMS AND SEPARATING RAW CHICKEN AND RICOTTA BY SPACE (OPERATOR SEPARATED THE 2 ITEMS BY ALMOST 2 FT) SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM ...FAX 734-727-7165....TO MWALTON,
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- DISCONTINUE ICE STORAGE IN SINK AT CAFE WITH SOAP DISPENSER BEHIND THE BUCKET OF ICE IN SINK.......PROVIDE SEPARATION OF FOOD AND CHEMICAL. CHEMICAL SPRAY BOTTLE STORED OVER FOOD PREP TABLE ........PROVIDE SEPARATION OF FOOD AND CHEMICALS......CORRECTED AT TIME OF VISIT BY RELOCATING CHEMICAL SPRAY BOTTLE TO THE FLOOR.,
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- DISCONTINUE SUGAR STORAGE NEXT TO UTILITY SINK WHERE MOP WATER IS DISCARDED........SEPARATE BY SPACE OR BARRIER., DISCONTINUE CONSUMABLE ICE STORAGE IN OR NEXT TO THE HANDWASH SINK .........PROTECT ICE FROM CONTAMINATION DUE TO SPLASH.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Comment:
- MAINTAIN BACK DOORS CLOSED AFTER DELIVERIES TO ENSURE THAT THE ENTRY OF INSECTS, BIRDS OR RODENTS IS PREVENTED......CORRECTED AT VISIT BY CLOSING WHEN ASKED ABOUT THE DOOR.
- 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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06/21/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY ELEVATING PIPE END TO FORM AN AIR GAP.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY USING TIME CONTROL MARKED ON AN ERASIBLE BOARD AND WRITTEN PROCEDURE ON HAND.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY DATE MARKING USING A RETAIL DATE GUN.
- 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:
- CORRECTED BY STORING EGGS BELOW RTE 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
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01/18/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- beverage machine(s)
- Problems:
- Not provided on Ice holding bin
- Corrections:
- Provide adequate air gap.
- Comment:
- PROVIDE AIR GAPS ON THE DRAIN PIPES FROM THE ICE BIN OVER THE BEVERAGE MACHINE (CURRENTLY DOWN BELOW THE TOP OF THE DRAIN).,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- TWO WHOLE CHICKENS AT 128F, AND HOT WELL OF SAUSAGE STORED AT 125F IN THE FRONT COUNTER HOT HOLDER, ALSO NO TIME MARKINGS FOR SAFETY. HOLD AT ABOVE 135F, OR USE TIME CONTROL WITH WRITTEN PROCEDURES AND TIME MARKINGS, AND SELL OR DISCARD WITHIN 4 HOURS (SEE HANDOUT FOR USING TIME PROVIDED BY WCHD). *COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION AND FAX TO WCHD (NUMBER ON FORM) WITHIN 2 DAYS. *CORRECT THE VIOLATION IMMEDIATELY.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s), Front counter display cooler, prep cooler/table
- Problems:
- Improperly date marked, Without date of consumption marking
- Corrections:
- Discard., Provide proper date marks as stated above.
- Comment:
- THE FOLLOWING WERE OBSERVED HELD IN COOLERS WITHOUT DATE MARKING: IN THE GLASS DOOR DISPLAY WALK IN COOLER
- General violation description:
- 3-501.17 - VARIOUS PREPARED FOOD FOR RETAIL SALE SUCH AS PREVIOUSLY COOKED AND COOLED PASTA DISHES, SPAGHETTI, LASAGNA, CHICKEN DINNER, ALFREDO SAUCE. ALSO PREPARED SALADS WITH SOFT CHEESE, OPENED PEPPERONI. IN THE FRONT COUNTER DISPLAY COOLER
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- Glass door cooler
- 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:
- RAW EGGS FOR RETAIL SALE STORED OVER MILK IN THE GLASS DOOR DISPLAY WALK IN COOLER. STORE RAW ANIMAL FOOD BELOW/AWAY FROM RTE FOOD.,
- 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
- Locations:
- rear kitchen prep area
- Comment:
- THE LAMINATE ON THE COOKIE TABLE IS SEVERELY CHIPPED. THE BACK SPLASH ON THE WALL OVER THE LONG PREP COUNTER IS DAMAGED, ESPECIALLY ON THE LEFT END. REPAIR/REPLACE BOTH NOTED ITEMS TO BE DURABLE, SMOOTH, EASILY CLEANABLE.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
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12/20/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- OBSERVED POTENTIALLY HAZARDOUS FOODS STORED ABOVE 135F. MEATBALLS AT 150F SHREDDED CHICKEN AT 148F 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: System Maintained in Good Repa
- Comment:
- THE PLUMBING SYSTEM HAS BEEN REPAIRED. HAND SINK AT COUNTER HAS BEEN FIXED, AND DRAIN CAPS FOR FLOOR DRAINS HAVE BEEN INSTALLED. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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06/28/2010 | Follow-up |
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