Mama Vera's, 15385 Merriman, Livonia, MI 48152 - inspection findings and violations

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Business Info

Restaurant name: MAMA VERA'S
Address: 15385 Merriman, Livonia, MI 48152
Permit #: 068448
Non-smoking facility: No
Last inspection: 06/16/2015
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Inspection findings

Inspection date

Type
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Obseved soiled pizza oven conveyor. Food contact equipment must be kept clean. Clean to sight and touch on a weekly basis.
    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: Handwashing Sink, Installation
    Items:
    Handwashing facility
    Problems:
    Lack of hot water
    Corrections:
    Provide hot water.
    Comment:
    Observed hot water in restroom handsink at only 76 degrees F. Hot water must reach at least 100 degrees F. Repair the handsink to provide hot water.
    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.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed sliced ham, cheese and pepperonis in the walk-in cooler at 50-51 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair the walk-in cooler to keep foods below 41 degrees F. These foods were placed in the food prep cooler at 40 degrees F until walk-in cooler is repaired. 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: Temperature Measuring Devices,
    Items:
    Thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    Observed inaccurate metal stem food thermometer. Repair or replace.
    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 of Plumbing Fixtures
    Items:
    Handwashing facility
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    Observed dishroom handsink blocked by pans and mixing bowl. Keep handsink accessible. Move these items away from the handsink.
    General violation description:
    6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed incredibly dirty exhaust hood and baffle filters. Hood hasn't been cleaned since last year according to sticker on side of hood. Baffle filters should be cleaned every 2 weeks and the exhaust hood cleaned at least every 6 months. Clean to sight and touch immediately!
    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.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed the following soiled items: floor under the cookline, wall and ceiling by the pizza oven. Facilities must be kept clean. Clean to sight and touch on a weekly basis!
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Covering Receptacles
    Items:
    Waste container(s)/container(s)
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    Observed no lids on garbage pails outside the back door. Keep garbage containers covered to avoid attracting pests.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Observed torn door gaskets on the reach-in freezers, ice on condenser in walk-in cooler, and exposed insulation on lid for freezer near the employee restroom. Repair or replace these items.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed the following soiled items: pizza pan shelves and fryers behind the panel doors. Clean to sight and touch on a weekly basis.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 06/16/2015Routine
  • Critical: Cleaning Procedure
    Comment:
    Corrected: Observed multiple employees properly washing their hands during the follow-up inspection. PIC indicated that employees are now using paper towels instead of cloth towels to dry their hands.
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Corrected: Observed sheet pans that were not soiled with food debris and grease on the speed rack. Observed the top of the pizza oven was not soiled. Observed the a minimal amount of food debris on the pizza oven conveyer belt. Observed no food debris inside the two pans on the steam table. Observed a minimal amount of food debris on multiple walls and the floors inside the kitchen. PIC stated that new daily cleaning procedures have been implemented.
    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: Food-Contact Surfaces
    Comment:
    Corrected: The damaged rectangular cutting boards on top of the salad prep cooler has been discarded. PIC indicated that they are looking to replaced the discarded cutting boards with new ones.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hand Drying Provision
    Comment:
    Corrected: Observed a hand washing sink near the 3 compartment sink that has now been provided with paper towels. Observed a hand washing sink next to the pizza oven with a paper towel holder that has now been provided with paper towels. Observed a hand washing sink in the unisex employee restroom with a paper towel holder that has now been provided with paper towels
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Corrected: Observed cut lettuce in the walk-in cooler that was 40 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: Preventing Contamination from
    Comment:
    Corrected: Observed no bare-hand contact during the follow-up inspection. PIC stated that new procedures have been implemented to avoid bare hand contact. Employees are now wearing gloves to handle the coleslaw containers and using tongs to place the fried chicken into the carryout containers.
    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, Potentially Haza
    Comment:
    Corrected: Observed cooked ribs in the Pepsi cooler near the prep table that were properly date marked. Observed cut lettuce and sliced deli ham in the walk-in cooler that was properly date marked.
    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
    Comment:
    Corrected: The food establishment has decided to use only chlorine as a chemical sanitizer. Observed chlorine sanitizing solution 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: Using a Handwashing Sink
    Comment:
    Corrected: Observed the hand washing sink next to the pizza oven that was not blocked and easily accessible.
    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)
  • Critical: When Plans Are Required
    Comment:
    Corrected: Plans were submitted on January 9, 2015 and the food establishment is now going through plan review for the newly installed walk-in cooler.
    General violation description:
    8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
  • Critical: When to Wash
    Comment:
    Corrected: Observed a food employee wash their hands before donning new gloves. Observed the same food employee remove their gloves, properly wash their hands, and put a new glove on. PIC state that employees are constantly reminded on when to wash their hands.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
 01/09/2015Follow-up
  • Critical: Cleaning Procedure
    Items:
    Employee(s)
    Problems:
    Improperly washed hands
    Corrections:
    Hands shall be washed for at least 20 seconds with hot water and soap.
    Comment:
    Food employees shall wash their hands by rinsing them under clean running water, apply a cleaning compound, rub together vigorously for 10-15 seconds, rinse under clean warm water, and dry with a paper towel. Did not observe any employees washing their hands during the routine inspection. PIC stated that when they do wash their hands, they use a cloth towel to dry them. Retrain employees on how to properly wash their hands. ,
    General violation description:
    2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Clean prior to opening.
    Comment:
    Equipment food-contact surfaces shall be clean to sight and touch. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed sheet pan with a build up of food debris and grease on the speed rack between the fryer and the pizza oven. Observed a build up of soiled food and food debris on top of the pizza oven. Observed food debris hanging from the pizza oven conveyer belt. Observed food residue inside two pans on the steam table. Observed a build up of dust on the lights inside the vent hood. Observed food debris on multiple walls and on the floor inside the kitchen. Deep clean all food-contact and non food-contact surfaces. Develop and implement a routine cleaning program for the facility. Deep clean the entire food establishment. ,
    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: Food-Contact Surfaces
    Items:
    Food-contact surface(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Observed a rectangular cutting board on top of the salad prep cooler that had deep with black streaks in them. Repair or replace the cutting board. ,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Each hand washing sink shall be provided with individual disposable towels. Observed a hand washing sink near the 3 compartment sink with a paper towel holder that was empty and missing paper towels. Observed a hand washing sink next to the pizza oven with a paper towel holder that was empty and missing paper towels. Observed a hand washing sink in the unisex employee restroom with a paper towel holder that was empty and missing paper towels. Provide paper towels at all hand washing sinks. ,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Potentially hazardous cold food shall be maintained at 41 F or less. Observed cut lettuce in the walk-in cooler that was 51 F. Maintain all cold food at 41 F or less.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Preventing Contamination from
    Items:
    Food item(s) handled
    Problems:
    With soiled/contaminated hands/arms
    Corrections:
    Hands/arms shall be washed with soap and hot water at handsink.
    Comment:
    Food employees shall minimize bare hand contact with food. Observed food employee handle raw chicken with gloves on and put it in the fryer. The employee removed their gloves and did not wash their hands. When the chicken was cooked, the employee placed the chicken in a to-go container. The employee then moved the chicken with their bare hands to make room for a cole slaw container. Avoid bare hand contact.,
    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, 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:
    Ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date on which food shall be consumed on premises, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days, which includes the date the food was prepared. Observed cooked ribs in the Pepsi cooler near the prep table that were not date marked. Observed cut lettuce and sliced deli ham in the walk-in cooler that was not date marked. Date mark all ready-to-eat potentially hazardous foods that will be held at 41 F for more than 24 hours for 7 days. This date mark includes the date the food was prepared.,
    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 quaternary ammonia
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    A test kit that accurately measures the concentration in mg/L of QUAT sanitizing solution shall be provided. Observed QUAT sanitizing solution used at the 3 compartment sink and for sanitizing buckets. Provide QUAT test strips. ,
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    A hand washing sink shall be maintained so that it is accessible at all times for employee use. Observed the hand washing sink next to the pizza oven that was blocked by a speed rack. Hand washing sinks can not be blocked and must be accessible at all times for employee 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)
  • Critical: When Plans Are Required
    Items:
    Plan(s)
    Problems:
    Not submitted for approval before
    Corrections:
    Submit plans for approval prior to continuation of work.
    Comment:
    A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before before the remodeling of a food establishment. Observed a new walk-walk in cooler located in the kitchen. Submit plans for walk-in cooler and go through plan review. ,
    General violation description:
    8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    Food employees shall clean their hands immediately before engaging in food preparation, after handling soiled equipment, and before donning a new pair of gloves. Observed employees changing their gloves to new ones but did not wash their hands before donning new gloves. Retrain employees on when to wash their hands. This includes before donning new gloves and after touching soiled equipment. ,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    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. Observed ventilation filters above the grill and fryer area and the pizza oven that had an accumulation of soiled debris. Develop a regular cleaning schedule for the ventilation filters.
    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.
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    An employee shall eat, drink, or use tobacco only in designated areas, where the contamination of exposed food, clean equipment, and utensils can not result. Observed open cans and coffee cups on the cook line that employees were drinking out of. Employees may have employee beverages, but they must have a lid and a straw to avoid potential contamination.
    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
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Physical facilities shall be maintained in good repair. Observed multiple missing ceiling tiles over the new walk in cooler and observed multiple fan and vent covers located in the lobby and kitchen areas that were missing in the food establishment. Repair or replace missing ceiling tiles and fan and vent covers.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    Cloths in-use for wiping counters and other equipment shall be held between a chemical sanitizer solution. Observed wiping cloths that were being stored on the counters of the fryer station, pizza prep area, and the salad prep area. Wiping cloths must be stored in a chemical sanitizer solution between uses.
    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
 12/11/2014Routine
  • 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:
    A LARGE AMOUNT OF SLICED HAM LUNCH MEATS AND A LARGE BAG OF OPENED HOT DOGS OBSERVED IN REACH IN COOLER WITHOUT DATE MARKING. ALL OPENED LUNCH MEATS AND HOT DOGS IN OPEN PACKAGES SHALL BE DATE MARKED. DATE MARK FOODS IMMEDIATELY., CORRECTED-ITEMS MARKED TODAY.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE KITCHEN FACILITY WALLS AND FLOORS ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN ALL WALLS AND FLOORS EVERY TWENTY-FOUR HOURS.
    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.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    reach-in freezer(s)
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    REACH IN FREEZERS OBSERVED WITH DETERIORATED D DOOR SEAL. ALL EQUIPMENT SHALL BE IN GOOD CONDITION. REPLACE SEAL/UNIT WITHIN 10 DAYS.
    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.
 06/26/2014Routine
  • Critical: Backflow Prevention
    Comment:
    OBSERVED AIR GAP BETWEEN THE FLOOR DRAIN AND THE DRAIN LINE TO THE THREE COMPARTMENT SINK. CORRECTED.
    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: Handwashing Cleanser, Availabi
    Comment:
    Observed soap at hand wash sink by pizza oven. Corrected.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    OBSERVED TACO MEAT, RE-FRIED BEANS, CHILI ON STEAM TABLE HOT HOLDERS ALL HELD ABOVE 135 F (NO CHEESE OBSERVED AT TIME OF FOLLOW UP). CORRECTED
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    OBSERVED ALL POTENTIALLY HAZARDOUS FOOD IN BOTTOM OF THE REACH IN PIZZA COOLER HAVE BEEN DATE MARKED. 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: Sanitizing Solutions, Testing
    Comment:
    Observed chlorine sanitizer test kit provided at three compartment sink. Corrected.
    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: Using a Handwashing Sink
    Comment:
    OBSERVED ALL HAND WASHING SINKS WERE FREE AND EASILY ACCESSIBLE. SPEED RACK IN FRONT OF THE HAND SINK BY THE PIZZA OVEN HAS BEEN REMOVED. 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)
 12/06/2013Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on
    Corrections:
    Provide adequate air gap.
    Comment:
    Observed the drain line of the three compartment sink descended below the flood rim of the drain bowl. Correct by providing an air gap twice the size of the diameter of the drain line (minimum 1 inch) between the drain line and the rim of the drain bowl. ,
    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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no paper towel at either hand wash sinks or in bathroom. Correct by providing. Correct immediately., OBSERVED PAPER TOWELS PROVIDED AT BOTH HANDWASH SINKS AND IN THE BATHROOM. 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: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no soap at hand wash sink by pizza oven correct by providing soap. Correct immediately. ,
    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: Package Integrity
    Items:
    Food package(s) Cans
    Locations:
    Dry storage area
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    Observed several cans with large dents big enough to fold can or along the seam. Correct by discarding or setting aside for returning to suppler. Corrected at time of inspection by placing cans away form dry storage.
    General violation description:
    3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Locations:
    steam table
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    Observed taco meat 131 F chili 118 F in steam table that was turned off for 45 minutes, Cheese was sitting out on table employee stated for 2 hours without temperature control but was cooled and used the previous day in the same manner. Potentially hazardous hot held food needs to be maintained at 135 F at least. Correct by holding hot food at 135 F. Food that has been out of temp for more then 4 hours (cheese) needs to be discarded and food that has been out for less then 4 hours (cheese) needs to be discarded and food that has been out for less then 4 hours (chili and taco meat ) needs to be re heated to 165 F and held at 135 F to correct. ,
    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, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    cooler(s)
    Problems:
    Improperly date marked
    Corrections:
    Discard.
    Comment:
    Observed sausage and ham in bottom of pizza cooler, tartar sauce in reach in cooler, cooked ribs, need date markes. cheese sauce when refrigerated needs to be date marked. Correct by providing date mark.,
    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 chlorine
    Locations:
    3-compartment sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no sanitizer test strips available for monitoring bleach sanitizer. Correct by providing chlorine test strips. Correct immediately.,
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    hand wash sink(s)
    Problems:
    Not easily accessible
    Corrections:
    Make easily accessible.
    Comment:
    Observed both hand wash sinks were blocked. One was blocked by a bin of clean utensils placed in front of it and the other was blocked by a rack of food waiting to go into the pizza oven. Correct by keeping hand wash sinks easily accessible for use. Correct immediately. ,
    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)
  • Equipment, Food-Contact Surfac
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed microwave, reach in cooler, and shelving units were dirty and had accumulation of food debris. Correct by cleaning.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Locations:
    reach-in freezer(s)
    Problems:
    Do not meet requirements of rule
    Corrections:
    Repair/replace to meet requirements of rule.
    Comment:
    Observed reach in freezer gasket was peeling off the lid and hanging loose when lid was lifted. Correct by repairing gasket or replacing freezer. Two coolers are non functional, and one roaster is not working. These units are not in use. Correct by maintaining equipment in working condition.
    General violation description:
    4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
  • Maintaining Refuse Areas and E
    Items:
    Refuse storage area(s)/enclosures
    Locations:
    dumpster area
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Observed dumpster in the back hand refuse building up around it correct by cleaning the area around the dumpster.
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Locations:
    BACK DOOR
    Problems:
    Not tight-fitting
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    Observed back door was open and screen door to the out side had a large gap between the top of the door and the door frame. Correct by making sure the door is tight fitting to the frame with less the 1/16 inch gap to prevent the entry of pests.
    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
 11/25/2013Routine
  • Critical: Handwashing Sinks
    Comment:
    CORRECTED BY INSTALLING HANDWASH SINK.
    General violation description:
    5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under  5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
06/24/2013Follow-up
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PAPER TOWEL WAS NOT PROVIDED AT HANDWASH SINK OR EMPLOYEE RESTROOM. PROVIDE., CORRECTED BY PROVIDING PAPER TOWEL.
    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 Sinks
    Items:
    Handwashing lavatories
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    HANDWASH SINK BETWEEN COOKLINE AND PIZZA OVEN IS MISSING. PIC STATED IT CAME AWAY FROM THE WALL AND WAS NEVER REINSTALLED. PROVIDE HANDWASH SINK. CORRECT WITHIN 30 DAYS.,
    General violation description:
    5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under  5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
05/17/2013Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    ALL FOODS AT 41F OR BELOW AS REQUIRED
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 11/28/2012Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    SALAMI CHUNKS AT 45F , TOMATOES AT 58F , LETTUCE AT 62F .......MAINTASIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    FREEZER DOOR NEEDS REPLACEMENT ....DUCT TAPE REPAIR NOT ADEQUATE........REPLACE DOOR
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 11/02/2012Routine
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    DATING OBSERVED
    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
 06/28/2012Follow-up
  • 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 HAZARDOPUS FOODS / READY TO EAT OR COOKED TO BE REHEATED IN UPRIGHT COOLER......NO DATES ON SLICED HAM AND COOKED RIBS.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 05/23/2012Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    ALL TEMPERATURES AT41F 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)
  • Critical: Responsibility of Person in Ch
    Comment:
    ALL EMPLOYEES EDUCATED ON THE BIG5.
    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.
11/21/2011Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COLE SLAW RECORDED AT 48F AND COOKED GROUND BEEF AT 46F IN COOK'S PREP LINE COOLER.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Responsibility of Person in Ch
    Items:
    Person-in-charge
    Locations:
    kitchen Food Employee
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESES AND SYMPTOMS...........NEW EMPLOYEE (AUGUST HIRE) WAS NOT AWARE OF THE REQUIRED 24 HOURS OF "WELLNESS" BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH WITH SYMPTOMS OF DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE EDUCATION AND TRAIN9 G,
    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.
10/31/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    OPERATOR CHANGED REFRIGERATION UNITS AND ALL FOODS WERE FOUND AT 41F OR BELOW IN THE NEW UNIT.
    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)
 06/20/2011Follow-up
  • Critical: Hot and cold holding
    Comment:
    SIDING DOOR COOLER WITH RANCH DRESSING IS NOT HOLDING TEMPERATRES AT 41F OR BELOW.....SALAMI RECORDED AT 56F AND FETA CHEESE AT 52F MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 06/16/2011Follow-up
  • Critical: Characteristics
    Comment:
    OPERAOTR HAS PROVISDED FOOD GRADE CONTAINERS FOR FOOD STOREAGE
    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
  • Critical: Characteristics
    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
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    OPERATOR NO LONGER STORES UTENSILS BETWEEN COOLER WALLS
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Comment:
    ALL TEMPERATURES AT 41F OR BELOW...OPERATOR MUST RELOCATE POTENTIALLY HAZARDOUS FOODS AT THE BOTTOM OF SIDING DOOR COOLER TO THE TOP WHERE THE TEMPERATURE IS THE COLDEST IN THIS PARTICULAR COOLER.
    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:
    ALL TEMPERATURES AT 41F OR BELOW...OPERATOR MUST RELOCATE POTENTIALLY HAZARDOUS FOODS AT THE BOTTOM OF SIDING DOOR COOLER TO THE TOP WHERE THE TEMPERATURE IS THE COLDEST IN THIS PARTICULAR COOLER., ,
    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:
    DISXCARD DATE OBSERVED WHERE REQUIRED
    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 ILLNESSES
    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 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: Variance Requirement
    Comment:
    OPERATOR HAS DISCONTINUE JARRING BARBEQUE SAUCE
    General violation description:
    3-502.11 - A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in  8-103.10 and under  8-103.11 before smoking FOOD as a method of FOOD preservation rather than as a method of flavor enhancement
 05/27/2011Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    CHIP HOLDING CONTAINER AND DRY BEAN HOLDING CONTAINER ARE NOT FOOD GRADE MATERIALS......PROVIDE SAFE , FOOD GRADE CONTAINERS TO HOLD FOOD PRODUCT ALSO PROVIDE FOOD GRADE CONTAINER FOR SALT AND PEPPER........CURRRENTLY IN SYROFOAM HOLDERS,
    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
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    DISCONTINUE USING TOWELS AS SINK STOPPERS ......PROVIDE METAL STOPPERS DESIGNED FOR HOLDING WATER IN EACH SINK DURING DISHWASH,
    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
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    , DISCONTINUE STORAGE OF PIZZA CUTTER AND KNIFE BETEEN COUNTER OF REACH INMCOOLERS.......SEND THESE UTENSILS TO DISHWASHING. STORE UTENSILS IN A CLEAN MANNER . ,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. RANCH DRESISING RECORDED AT 52F .....AND BAKED BEANS AT 54F IN BACK SLIDING DOOR COOLER. ALSO COLE SLAW AT 48F IN FRONT REACH IN COOLER BOTTOM. ALSO HAM CHUNKS AT 44F IN REACH IN COOLER USED FOR SALAD PREP.,
    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:
    MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. RANCH DRESISING RECORDED AT 52F .....AND BAKED BEANS AT 54F IN BACK SLIDING DOOR COOLER. ALSO COLE SLAW AT 48F IN FRONT REACH IN COOLER BOTTOM. ALSO HAM CHUNKS AT 44F IN REACH IN COOLER USED FOR SALAD PREP., , ,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DISCARD DATES ON COOKED BEANS MADE ON SATURDAY AND COLE SLAW (BATCH OR INDIVIDUAL CUPS ) WHICH EVER IS EASIER FOR THE OPERATOR......NO DATES OBSERVED ON THE ABOVE FOOD PRODUCTS ENSURE ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE ARE PROPERLY DATE MARKED. OPERATOR IS ADDING 7 DAYS TO THE PREP DATE TPO DETERMINE THE DISCARD DATE.......THE PROPER METHOD IS TO ADD 6 DAYS TO TRHE PREP DATE TO DETERMINE THWE 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
    Locations:
    kitchen Food Employee
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    SCREEN AND EDUCATE ALL EMPLOYEES ON THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS........EMPLOYEE WAS KNOWLEDGEABLE IN THE REQUIRED 24 HOURS OF WELLNESS NEEDED BEFORE RETURNING TO WORK WHEN ILL WITH DIARRHEA OR VOMITIING. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM TO MWALTON ...FAX @ 734-727-7165 PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B 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 product(s)
    Problems:
    Stored over/next to
    Corrections:
    Keep separate.
    Comment:
    RAW FISH OBSERVED BETWEEN RAW CHICKEN AND RAW GROUND ROUND.....NO COVERS ON RAW CHICKEN OR FISH. STORE RAW ANIMAL FOODS ON BOTTOM SHELF SEPARATE FROM EACH OTHER WITH CONTAINER COVERS......ENSURE RAW CHICKEN IS SEPARATE BY SPACE OR BARRIER FROM RAW FISH AND ENSURE RAW HAMBURGER IS SEPARATED FROM RAW FISH BY SPACE OR BARRIERS.......PROVIDE COVERS ON FOOD PRODUCTS IN THIS COOLER.,
    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: Variance Requirement
    Items:
    Specialized processing methods
    Problems:
    Does not have a variance
    Corrections:
    Discontinue process till a variance is obtained.
    Comment:
    DISCONTINUE JARRING THE BARBEQUE SAUCE AND PLACING STORE LABEL......THESE FOOD NEED PROPER REDUCED OXYGEN PACKAGING / PROCESSING.....CORRECTED AT VISIT. ,
    General violation description:
    3-502.11 - A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in  8-103.10 and under  8-103.11 before smoking FOOD as a method of FOOD preservation rather than as a method of flavor enhancement
  • Drying mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    HANG MOPS FOR PROPER DRYING
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    DISCONTINUE HOLDING FRONT DOOR OPEN AS OBSERVED TO PREVENT ENTRY OF INSECTS OR RODENTS
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REPLACE TORN GASKET ON REACH IN COOLER WITH COLESLAW AT 48F.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 05/02/2011Routine Inspection

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