- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Cooked potentially hazardous food must be cooled within a total of 6 hours from 135F to 41F or less. Observed at time and date of inspection in the Walk In Cooler a large bucket of Lemon Chicken & Rice soup that was prepared on 2/16/15 to be at a temperature of 50F. Utilize proper two step cooling process where food is cooled from 135F to 70F within 2 hours or less and from 70F to 41F within 4 hours or less. Corrected at time of inspection, soup was discarded in my presence.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Comment:
- Cooling of cooked food should be accomplished by utilizing methods that will effectively cool the items. Observed large, plastic container of Lemon Chicken & Rice soup in the Walk In Cooler that was at 50F. Utilize proper cooling methods such as placing large batches of food into smaller, more shallow pans or by using an ice bath/ice wand to cool the food more quickly. Take temperatures of the food frequently throughout the cooling process. Corrected at time of inspection: discussed proper cooling methods with cooks and methods such as ice baths and smaller batches will be utilized.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Toxic chemicals must be stored below or away from food and single-serve use items. Observed on rack in the back kitchen chemical sanitizer stored on top shelf above napkins and syrup bags for fountain machine. At time of inspection chemicals were moved to chemical storage area. Violation Corrected
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Physical facilities of the restaurant must be kept clean as often as necessary. Observed in the kitchen the walls in the dishmachine area, prep sink area and door of walk in cooler need to be cleaned. The floors underneath the equipment on the grill line, behind racks of dishes in the back kitchen, underneath and on the sides of the ice machine, underneath the dishmachine area, and under the racks of the dry food and chemical storage areas. Keep facilities clean 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- When working in food prep or cooking areas a food employee must only drink from a covered container with a straw. Observed several drinking containers in the kitchen (a cup of water on the prep table, an energy drink can and a dunkin donuts coffee cup) without proper lids to avoid contamination. Keep lids covered and with straws.
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment must be kept free of dust and debris. Observed inside runner of ice machine (where the door closes at the top) to have a build up of dust and dirt that could potentially contaminate ice if it falls inside. Also holder for can opener has a build up of debris. Keep equipment clean to sight and touch.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Corrections:
- Store in protected manner.
- Comment:
- Food and Utensils must be stored so they are not exposed to contamination. Observed in walk in cooler and walk in freezer boxes of vegetables and meat on the floor. Also utensils (ladels and brushes) hanging in dish area where dirty dishes are placed. A knife in a knife rack that is unclean. Store food on racks in the cooler/freezer at 6 inches or above to avoid possible contamination. Store utensils in an area so they are not exposed to possible contamination from unclean items.
- 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 handwash sink in the kitchen not properly sealed to the wall, and is loose. Repair sink and properly seal it to the wall.
- 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.
- Storage
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Employees must store personal items in areas where food or single-serve items are not exposed to possible contamination. Observed belonging (hats, coats) of employees being stored on a food storage rack and in boxes of packaged coffee. Relocate items and store away from food or food items.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
02/17/2015 | Routine |
| No violation noted during this evaluation. | 10/09/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the handsinks at the cookline, front counter and coffee station. Proper hand drying is required. Provide paper towels at all handsinks. Paper towels were provided in my presence. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse for the dishmachine at less than 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the dishmachine. Sanitize in the 3 compartment sink until dishmachine is repaired.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed heavy grease build-up on baffle filters above the fryer and the char grill. Ventilation filters must be kept clean. Clean 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled lids on food bins in dry storage and grease on fryers behind the panel doors. Non-food contact areas of 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.
|
09/29/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the front counter and coffee station handsinks. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the front counter and coffee station handsinks. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no employee handwashing signs for the two restroom handsinks. Provide handwashing signs for both restroom handsinks.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no employee handwashing signs for the two restroom handsinks. Provide handwashing signs for both restroom handsinks.
- 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.
|
03/26/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed fries and grease on floor under the fryers. Physical 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed fries and grease on floor under the fryers. Physical 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Observed outdoor chairs stored in front of emergency exit. Store chairs in designated area away from the exit.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Observed outdoor chairs stored in front of emergency exit. Store chairs in designated area away from the exit.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
09/25/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE AND MEAT SLICER WERE CLEANED AND SANITIZED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Potentially Hazardous Food (Ti
- Comment:
- ALL TEMPERATURES 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)
|
10/30/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN AND SANITIZE MEALT SLICER AFTER USE.......MEAT SLICER OBSERVED WITH FOOD ACCUMULATION ON BLADE FROM NIGHT LATE SHIFT.......CLEAN AND SANITIZE MEAT SLICER . ICE MACHHINE INTERIOR OVER HANG OBSERVED WITH ACCUMULATION OF RESIDUE....... DISCARD ICE ....CLEAN AND SANITIZE INTERIOR ....THEN BEGIN IKCE 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SPINACH PIE IN DRAWER COOLER RECORDED AT 46F.......HOT DOGS AT 44F .......ALSO CUT LEAFY LETTUCEAT 50F IN DRAWER COOLER......NOW POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW.......ALSO REMEBER AT TOP OF COOLER , THE CUT LEAFY LETTUCE MUST BE MAINTAINED AT 41F OR BELOW AS WELL. REMOVE POTENTIALLY HAZARDOUS FOODS NOT HELD AT 41F OR BELOW IN DRAWER COOLER TO UNIT THAT WILL HOLD 41F OR DISCARD FOOD PRODUCT. THE RIGHT SIDE OF DRAWER LINE COOLER MUST BE SERVICED TO HOLD FOOD 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)
|
10/04/2012 | Routine |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF REACH IN COOLER NOT IN USE
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
04/26/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- MEAT SLICER BROKEN DOWN , CLEANED , AND SANITIZED
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Identifying Information, Promi
- Comment:
- ALL CHEMICAL BOTTLES LABELED
- General violation description:
- 7-101.11 - Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
- Critical: Preventing Contamination from
- Comment:
- OPERATOR OBSERVED WEARING GLOVES WHERE REQUIRED.
- 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
|
11/09/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN AND SANITIZE MEAT SLICER.........DRIED FOOD DEBRIS OBSERVED ON MEAT SLICER BLADE......MEAT SLICER MUST BE BROKEN DOWN AND CLEANED THEN SANITIZED.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- USE LIDDED CUP WITH STRAWS FOR EMPLOYEE DRINKS......OPEN CUP COFFEE OBSERVED AT FOOD PREP AREA ......CORRECTED AT VISIT BY REMOVING FROM 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: Identifying Information, Promi
- Items:
- Manufacturer's label
- Problems:
- Missing
- Corrections:
- Provide.
- Comment:
- PROVIDE LABEL ON CHEMICAL BOTTLES.....NO OBSERVED LABEL ON ON BOTTLE OF BLUE CLEANER,
- General violation description:
- 7-101.11 - Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
- Critical: Preventing Contamination from
- Items:
- Food item(s) handled
- Comment:
- USE GLOVES WHEN HANDLING READY TO EAT FOODS SUCH AS LETTUCE........OPERATOR CUTTING LETTUCE AND OBSERVED HANDLING WITH BARE HANDS,
- 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
|
10/18/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL FOODS DATEMARKED THAT REQUIRE LABELING
- 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
|
05/26/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- MEAT SLICER AND CAN OPENER HAS BEEN CLEANED PRPOERLUY.
- 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 OBSERVED USING GLOVES AT TIME OF VISIT
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- PROVIDE DISCARD DATES ON SLICED TURKEY AND HAM........ALSO ADD 6 DAYS TO THE PREP DATE TO DETERMINE DISCARD DATE ....SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
- 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: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESES AND SYMPTOMS
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW FISH STORED ON FLOOR UNDER RAW CHICKEN.......SUBMIT RISK CONTROL PLAN FIOR REPEAT CRITICAL ITEM,
- 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
|
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 CAN OPENER BLADE AND THE MEAT SLICER BLADE THAT WAS USED LAST NIGHT AND HAD DRIED FOOD RESIDUE ON BACK AND FRONT OF BLADE/HOUSING.,
- 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:
- Food item(s) handled
- Comment:
- COOK OBSERVED HANDLING TOAST WITH BARE HANDS ........NO BARE HAND CONTACT WITH READY TO EAT FOODS....USE GLOVES AND 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
- 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 HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN WALK IN COOLER..........SLICED HAM, TURKEY, CORNED BEEF, COOKED GREEN BEANS, SOUPS, SPINACH PIE, ARE SOME OF THE FOODS OBSERVED WITHOUT DATEMARKING....ADD 6 DAYS TO THE DAY COOKED, SLICED , PULLED FROM FREEZER, OR PACKAGE OPENED TO DETERMINE THE DISCARD DATE., ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- ENSURE ALL EMPLOYES HAVE BEEN SCREENED AND EDUCATED ON THE BIG 5 FOOD BORNE ILLNESSES, SYMPTOMS AND THE RESPONSIBILITY TO REPORT ILLNESSES WITH DIARRHEA / VOMITING ON THEIR DAY OFF ..AND ON THEIR REGULAR SCHEDULED WORK DAY........DO THIS BEFORE THE EMPLOYEES FIRST DAY OF WORK OR TRAINING.......COOK AND WAITTRESS WERE NOT AWARE OF THE REQUIREMENT TO REPORT AN ILLNESS WITH DIARRHEA OR VOMITING ON THEIR DAY ONE ....AND ONE EMPLOYEE WAS NOT AWARE OF THE REQUIRED 24 HOURS OF WELLNESS NEEDED BEFORE RETURNING TO WORK. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B AND HANDOUT " EMPLOYEE FOODBORNE ILLNESS GUIDELINES " FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW CHICKEN STORED BEHIND SOUP ON 2ND SHELF IN WALK IN AND RAW CHICKEN BEHIND RAW BURGER IN REACH IN COOLER UP FRONT........STORE RAW CHICKEN ON BOTTOM SHELVES SEPARATE FROM OTHER FOODS TO PREVENT CROSS CONTAMINATION AND STORE RAW CHICKEN IN FRONT OF OTHER RAW ANIMAL FOODS SUCH AS RAW HAMBURGER SINCE BURGERS ARE COOKED TO ORDER AND THE CRITICAL COOKING TEMPERATURE FOR RAW HAMBURGER IS 155F , WHEREAS THE CRITCAL COOK TEMPERATURE FOR RAW CHICKEN IS 165F..........RAW BURGER IS ACCEPTABLE TO DRIP ON RAW CHICKEN BUT NOT CHICKEN ON RAW BURGER, BEEF, PORK, OR SEAFOOD. STORE THE RAW ANIMAL FOODS WITH POULTRY ON THE BOTTOM ( COOK TO 165F) , RAW BURGER(COOK TOP 155F) ABOVE OR BEHIND RAW CHICKEN, RAW BEEF, PORK, SEAFOOD (COOK TO 145F) ABOVE THE RAW CHICKEN AND RAW BURGERS........STORE ACCORDING TO THE COOK TO TEMPERATURE. ALL COOKED FOODS AND VEGETABLES MUST BE STORED ABOVE ALL RAW ANIMAL FOODS , SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ...FAX @ 734-727-7165 , ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- STORE WET WIPING CLOTHS IN SANITIZER SOLUTION 100-200PPM WHEN NOT IN USE IN HAND
- 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
|
04/21/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- CORRECTED. BOWL OF RAW CHICKEN PUT BACK IN WALK-IN COOLER AND WILL BE STORED ON BOTTOM SHELF AT PREP COOLER., BOWL OF RAW CHICKEN IN PREP COOLER ABOVE COLESLAW AND TUNA SALAD. COOK STATED CHICKEN JUST USED AT PREP AREA DURING LUNCH TIME THEN PUT BACK IN WALK-IN COOLER. ENSURE RAW ANIMAL PRODUCTS STORED BELOW AND AWAY FROM ANY READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED 5 GALLON BUCKET OF SOUP IN WALK-IN COOLER THAT WAS COOKED AN HOUR AGO AND HAD PLASTIC WRAP AND TIGHT FITTING LID ON IT. USE PROPER METHODS OF COOLING TO ENSURE PROPER TEMPS ARE REACHED IN PROPER AMOUNT OF TIME.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- ICE CREAM SCOOPS IN DIPPER WELL WITH WATER JUST BARELY DRIPPING INTO CUP. ENSURE WATER ALWAYS FULLY ON TO DRAIN DEBRIS.
- 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
|
10/18/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Livonia Koney Llc Dba Koney Island Inn, 29530 Seven Mile, Livonia, MI 48152 »