Mango's The Carryout, 14931 W. Warren, Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: MANGO'S THE CARRYOUT
Address: 14931 W. Warren, Dearborn, MI 48126
Permit #: 067860
Non-smoking facility: No
Last inspection: 02/19/2014
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Inspection findings

Inspection date

Type
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE COOKLINE HANDSINK IS MISSING PAPER TOWELS. ALL HANDS SINKS SHALL BE PROPERLY STOCKED. INSTALL PAPER TOWELS IMMEDIATELY., CORRECTED-PAPER TOWELS INSTALLED AT HANDSINK TODAY.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW EGGS FOUND STORED NEXT TO AND ABOVE MANY READY TO EAT FOODS. ALL RAW FOODS SHALL BE PROPERLY SEPARATED. SEPARATE EGGS TODAY., EGGS PLACED ON LOWER SHELF AWAY FROM OTHER FOODS AND SEPARATED TODAY, CORRECTED.
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    FACILITY WALLS AND FLOORS UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN FACILITY DAILY.
    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.
 02/19/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    CUT TOMATOES IN THE DISPLAY CASE COLD TABLE WERE 56F AND CUT LETTUCE 47-53F TODAY. KEEP ALL PHF'S UNDER 41F AT ALL TIMES. TOMATOES AND LETTUCE PLACED ON ICE AT TIME OF INSPECTION. KEEP ON ICE AT ALL TIMES IN DISPLAY CASE. CORRECTED AT TIME OF INSPECTION.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures Ceiling
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THERE ARE DEAD INSECTS INSIDE THE LIGHT FIXTURES. CLEAN LIGHT FIXTURES ON A REGULAR BASIS. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION. PREMISES MUST BE 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.
 08/16/2013Routine
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    CAN OPENER BLADE WAS VERY DIRTY TODAY. CLEAN CAN OPENER BLADE AFTER EACH USE, OR AT LEAST EVERY 4 HOURS. CORRECT IMMEDIATELY., CAN OPENER BLADE WAS CLEANED AT TIME OF INSPECTION. MONITOR DAILY.
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Package Integrity
    Items:
    Food package(s) Cans
    Problems:
    Opened
    Comment:
    ONCE CANS ARE OPENED DO NOT LEAVE THE UNATTACHED LID IN THE FOOD. THERE WERE MANY CANS IN THE WALK IN COOLER THAT HAD LITTLE PRODUCT LEFT BUT THE LIDS WERE DOWN IN THE PRODUCT. DISCONTINUE PRACTICE IMMEDIATELY. ONCE A CAN IS OPENED, PLACE THE FOOD ITEMS IN ANOTHER FOOD SAFE CONTAINER., THE FOOD ITEMS WERE PLACED IN FOOD SAFE CONTAINERS AT TIME OF INSPECTION.
    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: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    TRAYS OF GRAPE LEAVES MADE TWO DAYS AGO WERE NOT DATED WITH A DISCARD DATE IN WALK IN COOLER. DATE MARK ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS WITH A DISCARD DATE NO LONGER THAN 7 DAYS FROM PREP. CORRECT IMMEDIATELY., GRAPE LEAVES WERE DATE MARKED AT TIME OF INSPECTION.
    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
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    ICE SCOOP WAS BURIED IN ICE TODAY. KEEP SCOOP IN PRODUCT WITH HANDLE UP OR ON A CLEAN DRY SURFACE., SCOOP WAS PLACED ON TOP OF ICE BIN AT TIME OF INSPECTION.
    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
  • Removing Dead or Trapped Birds
    Items:
    Dead/trapped pest(s) flies
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    REMOVE FLY STRIPS IN KITCHEN. THERE ARE NO FLIES IN ESTABLISHMENT TODAY. THE FLY STRIPS HAVE DEAD FLIES ON THEM FROM LAST SUMMER/FALL. REMOVE STRIPS IMMEDIATELY, RECHECK NEXT INSPECTION. (ALSO,THE FLY STRIPS ARE OVER FOOD AREAS, IF THEY ARE NEEDED AGAIN IN THE SPRING DO NOT HANG THEM OVER FOOD PREPARATION AREAS.)
    General violation description:
    6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
 02/14/2013Routine
No violation noted during this evaluation. 09/14/2012Follow-up
No violation noted during this evaluation. 08/03/2012Follow-up
  • Critical: Backflow prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on
    Corrections:
    Provide adequate air gap.
    Comment:
    Observed sprayer hose hanging below the flood rim of the 3 compartment sink. Back siphonage must be prevented. Raise the sprayer hose above the flood rim of 3 compartment sink.
    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: Cleaning Freq.,Food Contact Su
    Items:
    Storage container(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed dried food debris on the shelves in walk-in cooler and on the soup pot on the stove. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed numerous flies throughout the establishment. Pests must be eliminated. Contact a licensed pest control operator.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed sliced tomatoes and feta cheese in the front counter display cooler at 62 and 74 degrees F respectively. The indicating temperature on the cooler is 62 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Discard potentially hazardous foods after 2 hours in the temperature danger zone of 41 - 135 degrees F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled exteriors of fryers, pressure cooker, reach-in freezer and grill at cookline. Clean these items to sight and touch on a daily 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.
  • Cleaning receptacles
    Items:
    Refuse container(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed heavily soiled exterior on the dishroom garbage can. Clean the exterior on a weekly basis.
    General violation description:
    5-501.116 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate FOOD, EQUIPEMENT, UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water shall be disposed of as specified under # 5-402.13. (B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed soiled floor under cooking equipment. Clean to sight and touch on a daily 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.
  • Determining Chem.San.Concentra
    Items:
    Sanitizer test kit
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    Comment:
    Provide a chlorine test kit for the dishmachine.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide a metal stem thermometer for the cook at the cookline so he can measure temperatures of potentially hazardous foods.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Food Temperature Measuring Dev
    Items:
    Thermometer(s)
    Problems:
    Not accurate
    Corrections:
    Calibrate to requirement above.
    Comment:
    Provide an accurate thermometer in the walk-in cooler.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels for the cookline handsink.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    Move pan storage rack away from the cookline handsink. Keep sink accessible.
    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.
  • Ventilation Hoods, Drip preven
    Items:
    Exhaust ventilation hood system(s)
    Problems:
    Designed to allow grease or condensation from draining/dripping onto
    Corrections:
    Repair/replace to prevent grease accumulation/dripping/draining.
    Comment:
    Replace the missing baffle filters in the exhaust hood above the cookline.
    General violation description:
    4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
 07/12/2012Routine Inspection
No violation noted during this evaluation. 01/23/2012Follow-up
  • Critical: Conditions of Use
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    Observed sanitizing rinse in the 3 compartment sink above 400 ppm of quaternary ammonia. Sanitizing rinse for quaternary ammonia must be 200-400 ppm of quaternary ammonia. Lower concentration of sanitizer to acceptable levels.
    General violation description:
    7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    Observed lentil soup in large stock pot at 179 degrees F after 2 hours of cooling at room temperature. Rapidly cool soup down to 70 degrees F within the first 2 hours. Then cool down from 70 to 41 degrees F within the next 4 hours. Total cooling time must not exceed 6 hours.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Clean the floor in walk-in cooler under the bottom shelf on left side.
    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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels at all handsinks. Discontinue using napkins for drying the hands. Paper towels dry the hands better and are more sanitary.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide conspicuous thermometers in both food prep coolers.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
  • Ventilation Hoods, Drip preven
    Items:
    Exhaust ventilation hood system(s)
    Problems:
    Designed to allow grease or condensation from draining/dripping onto
    Corrections:
    Repair/replace to prevent grease accumulation/dripping/draining.
    Comment:
    Remove gaps between baffle filters in the exhaust hood to prevent grease drips.
    General violation description:
    4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
 01/12/2012Routine Inspection
No violation noted during this evaluation. 08/15/2011Follow-up
  • Critical: Controlling Pests
    Items:
    Pest(s)
    Problems:
    Present in facility
    Corrections:
    Remove pests from facility.
    Comment:
    Observed flies at front counter and in the kitchen. Pests must be eliminated. Contact a licensed pest control operator.
    General violation description:
    6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed rice and sausage in the food prep cooler at 46 and 47 degrees F respectively. Sliced tomatoes in the salad cooler are at 47 degrees F and in the walk-in cooler they are at 48 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair the coolers to provide food temperatures below 41 degrees F. Discard these foods after 4 hours in the temperature danger zone.
    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: Warewashing Chem.San., Temp/pH
    Items:
    Quaternary ammonia solution
    Problems:
    Not immersed in
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    Observed quaternary ammonia sanitizer in the 3 compartment sink at only 100 ppm. Sanitizing rinse must be 200 ppm of quaternary ammonia in the sanitizing rinse. Increase the sanitizer to 200 ppm.
    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, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean the dirty floor in kitchen and dry storage room.
    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.
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Replace missing thermometer for the food prep cooler.
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide soap for the cookline handsink.
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Provide paper towels for the cookline handsink and the employee restroom handsink.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Clean the soiled handsink in the employee restroom.
    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.
  • Storing Refuse/Recyclables/Ret
    Items:
    Refuse/returnables/recyclables
    Problems:
    Allows for entry of insects, rodents, or other animals
    Corrections:
    Repair/replace/seal to prevent entry of pests.
    Comment:
    Keep lid closed on dumpster to avoid attracting insects and rodents.
    General violation description:
    5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
  • Toilet Tissue, Availability
    Items:
    Toilet paper
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no toilet paper on dispenser in the employee restroom. Provide toilet paper.
    General violation description:
    6-302.11 - A supply of toilet tissue shall be available at each toilet.(Pf)
 07/28/2011Routine Inspection
  • Critical: Preventing Contamination from
    Comment:
    Correction Made: Observed the food employee is wearing plastic gloves when assembling the sub sandwich.
    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: Responsibility of Person in Ch
    Comment:
    CORRECTION MADE: FOLLOWING INSTRUCTION FROM THE CERTIFIED FOOD MANAGER AND WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE NOW AWARE OF THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. AND PROCEDURES TO REMOVE THE RESTRICTIONS. TO NOTIFY THE PERSON IN CHARGE AND ARE NOW AWARE FOLLOWING DIARRHEA OR VOMITING
    General violation description:
    2-201.11 - TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK.
  • Critical: Separation, Packaging, & Segre
    Comment:
    Correction Made: Observed the packaged raw chicken stored down and away from all ready to eat food storage, which includes the case of lemons and packaged buns.
    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: Time as a Public Health Contro
    Comment:
    Correction Made: Reviewed and approved standard operating procedure: Time alone is used as a public health control to limit organisms of public health concern. 1 pm two meat cones
    General violation description:
    3-501.19 - one chicken & one beef, each are placed in a vertical Potis rotisserie oven. The product is discarded when the internal temperature exceeds 4 hours in the temperature danger zone found between 41*F and 135*F.
  • Critical: When to Wash
    Comment:
    Correction Made: Observed the food employees present are performing hygienic hand washing in between handling raw meats and before handling ready to eat foods.
    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
  • Clean Freq, Nonfood-Contact Su
    Comment:
    Correction Made: Observed the interior side of the door handles to the reach in cooler are clean to sight and touch.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Drying mops
    Comment:
    CORRECTION MADE: Observed the wet mop hang above the mop sink to quicken drying time and reduce bacterial growth.
    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.
  • Food storage
    Comment:
    Correction Made: Observed the ice cream is covered and stored on bottom shelf up right freezer. Correction Made: Observed the ice cream containers stored on the shelf and off the floor in the walk-in freezer. Correction Made: Observed the sack of onions stored on the shelf and off the floor in the walk-in cooler.
    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
 02/24/2011Follow-up
  • Critical: Preventing Contamination from
    Comment:
    Observed repeat violation
    General violation description:
    3-301.11 - address immediately.,
  • Critical: Responsibility of Person in Ch
    Comment:
    Observed the food employee did not know when asked the five symptoms of illness that restricts the food employee from the licensed food establishment and that employees requirement to inform the person in charge of their signs of illness.,
    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:
    Observed repeat violation
    General violation description:
    3-302.11 - address immediately.,
  • Critical: Time as a Public Health Contro
    Comment:
    Observed repeat violation
    General violation description:
    3-501.19 - address immediately.,
  • Critical: When to Wash
    Comment:
    Observed repeat violation
    General violation description:
    2-301.14 - address immediately.,
  • Clean Freq, Nonfood-Contact Su
    Comment:
    Observed repeat violation
    General violation description:
    4-602.13 - address immediately.,
  • Food storage
    Comment:
    Observed repeat violation
    General violation description:
    3-305.11 - address immediately.,
02/17/2011Follow-up
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    food service area Food Employee
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    Observed bare hand with gloved hand both in contact with bun while assembling the sub sandwich.
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    food service area Food Employee
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    Observed bare hand with gloved hand both in contact with bun while assembling the sub sandwich., ,
    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: 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.
    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: 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:
    ,
    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)
    Locations:
    food storage area walk-in refrigerator
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed packaged raw chicken stored next to and above packaged sub buns in the walk-in cooler. Store raw meats down and away from all ready to eat food storage.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    food storage area walk-in refrigerator
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    Observed packaged raw chicken stored next to and above packaged sub buns in the walk-in cooler. Store raw meats down and away from all ready to eat food storage. , ,
    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: Time as a Public Health Contro
    Items:
    Time controlled food(s) potentially hazardous food(s) before cooking
    Locations:
    food storage area oven
    Problems:
    Without time control mark Indicating time that is 4 hours past removal from temperature control
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    Observed skewered raw meat internal product temperature: 1 PM raw beef @ 65*F and raw chicken @ 69*F, 3 PM raw beef @ 92*F and raw chicken @ 96*F, absent "time" marks to indicate when each were removed from temperature control, to be discarded 4 hours after the internal product temperatures remained in the temperature danger zone between 41*F and 135*F. Provide time marks and written operating procedures when using time alone as a public health control to limit organisms of public health concern.
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s) potentially hazardous food(s) before cooking
    Locations:
    food storage area oven
    Problems:
    Without time control mark Indicating time that is 4 hours past removal from temperature control
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    Observed skewered raw meat internal product temperature: 1 PM raw beef @ 65*F and raw chicken @ 69*F, 3 PM raw beef @ 92*F and raw chicken @ 96*F, absent "time" marks to indicate when each were removed from temperature control, to be discarded 4 hours after the internal product temperatures remained in the temperature danger zone between 41*F and 135*F. Provide time marks and written operating procedures when using time alone as a public health control to limit organisms of public health concern. , ,
    General violation description:
    3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b)  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    Grill line Food Employee
    Problems:
    Did not wash hands Between raw and ready to eat foods
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED GRILL LINE COOKS HANDLING RAW HAMBURGER MEAT WHEN PLACING THE PATTIES ON THE GRILL. THEN WITH THE SAME GLOVED HAND PREPARING THE BUN WITHOUT FIRST REMOVING THE CONTAMINATED GLOVE, PERFORMING HYGIENIC HAND WASHING AND PUT ON A NEW GLOVES BEFORE HANDLING THE READY TO EAT BUN. NOTE: PLASTIC GLOVES ARE NOT A SUBSTITUTE FOR HYGIENIC HAND WASHING.
    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
  • Critical: When to Wash
    Items:
    Employee(s)
    Locations:
    Grill line Food Employee
    Problems:
    Did not wash hands Between raw and ready to eat foods
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED GRILL LINE COOKS HANDLING RAW HAMBURGER MEAT WHEN PLACING THE PATTIES ON THE GRILL. THEN WITH THE SAME GLOVED HAND PREPARING THE BUN WITHOUT FIRST REMOVING THE CONTAMINATED GLOVE, PERFORMING HYGIENIC HAND WASHING AND PUT ON A NEW GLOVES BEFORE HANDLING THE READY TO EAT BUN. NOTE: PLASTIC GLOVES ARE NOT A SUBSTITUTE FOR HYGIENIC HAND WASHING., ,
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    reach-in cooler(s) Handle
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed dried food residue embedded on interior side of handle to the reach in cooler
    General violation description:
    4-602.13 - thoroughly clean to sight and touch.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    reach-in cooler(s) Handle
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed dried food residue embedded on interior side of handle to the reach in cooler
    General violation description:
    4-602.13 - thoroughly clean to sight and touch., ,
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    utility sink mops
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Observed wet mop head improperly stored in the UTILITY SINK. Drape or hang up the wet mop head to quicken drying time and reduce bacterial growth.
    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.
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    utility sink mops
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    Observed wet mop head improperly stored in the UTILITY SINK. Drape or hang up the wet mop head to quicken drying time and reduce bacterial growth.,
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    food storage area Freezer(s)
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    Up right Freezer: Observed uncovered ice cream stored on bottom shelf. Cover the ice cream container or stored on the top shelf. Walk-in Freezer: Observed ice cream container stored on floor. Store food container on shelf 6 inches or more off the floor. Wal-in Cooler: Observed sack of onions stored on the floor. Store sack of vegetables on shelf 6 inches or more off the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    food storage area Freezer(s)
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    Up right Freezer: Observed uncovered ice cream stored on bottom shelf. Cover the ice cream container or stored on the top shelf. Walk-in Freezer: Observed ice cream container stored on floor. Store food container on shelf 6 inches or more off the floor. Wal-in Cooler: Observed sack of onions stored on the floor. Store sack of vegetables on shelf 6 inches or more off the floor. , ,
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
 01/19/2011Routine Inspection
No violation noted during this evaluation. 11/29/2010Follow-up

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