- Critical: Backflow Prevention
- Comment:
- AN INCH AIR GAP IS PROVIDED ON ICE MACHINE. 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: Potentially Hazardous Food (Ti
- Comment:
- SLICED TOMATOES WERE 38*F UNDERNEATH REACH-IN DOUBLE DOOR COOLER. DICED TOMATOES WERE 38*F AND BOTH TRAYS OF SHREDDED LETTUCE 35*F AT REACH-IN OF DOUBLE DOOR COOLER. 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: Time as a Public Health Contro
- Comment:
- OBSERVED SAUCE IN WALK-IN COOLER AT 41*F AND INSIDE UPRIGHT COOLER AT 40*F. SAUCE IS NOW BEING STORED IN WALK-IN COOLER BEFORE BEING PLACED IN UP RIGHT COOLER. NO WRITTEN PROCEDURE IS NECESSARY. CORRECTED.
- 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.
|
04/06/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED ICE MACHINE PIPING TOUCHING FLOOR DRAIN. EQUIPMENT CONTAINING FOOD SHALL BE PROPERLY AIR GAPPED TO AVOID BACK FLOW CONTAMINATION. PROVIDE INCH AIR GAP AT ICE MACHINE. FOLLOW UP WITHIN 10 DAYS.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SLICED,DICED TOMATOES AT 47*F, AND SHREDDED LETTUCE 44*F INSIDE REACH-IN COOLER ACROSS FROM GRILL AREA. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) MUST BE MAINTAINED AT 41*F OR LESS FOR COLD HOLDING. TOMATOES AND LETTUCE WERE PLACED IN ICE. FOOD WAS 41*F AT END OF INSPECTION BUT A FOLLOW UP WILL BE CONDUCTED TO ENSURE FOODS ARE KEPT AT 41*F OR LESS. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Comment:
- OBSERVED GALLON OF WHITE MILK WITHOUT DATE MARKINGS AT UPRIGHT COOLER NEXT TO KITCHEN GRILL. READY-TO-EAT POTENTIALLY HAZARDOUS FOOD STORED IN COOLER FOR MORE THEN 24 HOURS SHALL BE DATED MARKED TO INDICATE WHEN FOOD SHALL BE CONSUMED OR DISCARDED. MILK WAS DATE MARKED AT INSPECTION. RISK CONTROL PLAN PROVIDED.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- THERE IS NO WRITTEN PROCEDURE FOR SAUCES IN UPRIGHT COOLER. PHF USING TIME AS A PUBLIC HEALTH CONTROL MUST HAVE A WRITTEN PROCEDURE INDICATING WHEN FOOD SHALL BE CONSUMED OR DISCARDED. MARKINGS SHALL BE PROVIDED INDICATING TIME FOODS ARE DISCARDED. 6 HOURS IS THE MAXIMUM TIME COLD FOODS MAY BE HELD OUT OF TEMPERATURE. PROVIDE WRITTEN PROCEDURE AND MARKINGS. FOLLOW UP WITHIN 10 DAYS.,
- 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.
|
03/20/2015 | Routine |
- Critical: Cooling
- Comment:
- CORRECTED BY OPERATOR COMPLETING 5 CONSECUTIVE DAYS OF COOLING LOGS. COOLING LOGS HAVE BEEN RECEIVED VIA FAX.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY OPERATOR PROVIDING CHLORINE TEST STRIPS. A PICTURE OF TEST STRIPS AND RECEIPT RECEIVED.
- 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)
|
09/22/2014 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- ON COOLING RACKS IN THE WALK IN: FOR DATES 9/8, 9/9, 9/10, 9/11 23 SHALLOW PANS OF COOKED GROUND BEEF AT 50F-52F 7 SHALLOW PANS OF COOKED RICE AT 50F-52F 2 POT OF COOKED BEANS, 1 TUB OF COOKED BEANS BOTH AT 50F POT OF COOKED GROUND BEEF 48F 5 RACKS OF COOKED BEEFY CHUCK 50F-52F 20 RACKS OF COOKED SHREDDED CHICKEN 50F-51F , ALL FOODS HAVE BEEN DISCARDED. RETRAINING ON COOLING: 2 HOURS TO 70F THEN 4HOURS TO 41F LEAVE FOODS UNCOVERED UNTIL FOODS ARE COOLED TO 41F. KEEP WALK IN COOLER CLOSED TIGHTLY AT ALL TIMES TO KEEP FOODS AS COLD AS POSSIBLE. STICKERS AND LOGS HAVE BEEN GIVEN TO OPERATORS FOR VISUAL EDUCATION TO PLACE IN THE ESTABLISHMENT. KEEP A LOG OF COOLING TEMPERATURES FOR A CONSECUTIVE 5 DAYS AND FAX THEM TO 734-727-7165 ATTENTION ADAEZE PETTWAY. ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PAPER TOWEL AT HAND WASH SINK IN THE KITCHEN. , CORRECTED BY OPERATOR 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Comment:
- IN THE WALK IN COOLER POT OF RICE, 2 POTS OF COOKED BEANS, TUB OF COOKED BEANS, POT OF GROUND BEEF WERE NOT DATE MARKED. , CORRECTED. ALL FOODS WERE DISCARDED.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
09/11/2014 | Routine |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Comment:
- OBSERVED IN WALK IN TRAY OF COVERED SHREDDED CHICKEN, CUBED BEEF, SEASONED BEEF AND RICE ALL COVERED WITH PLASTIC WRAP. THEIR RESPECTIVE TEMPERATURES WERE 51F,64F, 50F AND 48F. THE FOOD HAD JUST BEEN PLACED IN THE WALK IN 20 MINUTES PRIOR., CORRECTED BY CREATING HOLES IN THE PLASTIC WRAP TO ALLOW AIR FLOW THROUGH OUT THE FOODS BEING COOLED.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISHWASHER WAS CHLORINE TEST STRIPS WERE NOT REGISTERING A READING. , OBSERVED THAT THE DETERGENT AND SANITIZER WERE SWITCHED. THE OPERATOR CORRECTED BY SWITCHING THE ORDER. DISHWASHER WAS TESTED WITH THE STRIPS AND REGISTERED. PRIOR DISHES THAT WERE WASHED WERE WASHED AGAIN. CORRECTED.
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside grease barrels
- Problems:
- Not covered
- Corrections:
- Keep covered.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Uncovered
- Corrections:
- Cover.
- Comment:
- OBSERVED ONE TIME USE SPORKS STORED WITH THEIR FOOD CONTACT SURFACES NOT INVERTED. ALSO OBSERVED PRESET TABLEWARE UNCOVERED ON TABLE.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AREAS WHERE HANGING THERMOMETERS ARE NEEDED: REACH IN COOLER LOCATED NEAR ICE MACHINE BOTH BOTTOM REACH IN COOLER LOCATED IN THE MIDDLE OF THE AISLE WALK IN COOLER
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
03/11/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SHREDDED LETTUCE WAS 38F INSIDE THE REACH-IN COOLER. 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)
- System Maintained in Good Repa
- Comment:
- PIPING ATTACHED TO HOT WATER TANK HAS BEEN REPLACED. NO LEAKS OBSERVED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/24/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- FOOD THERMOMETER WAS NOT READILY AVAILABLE TO CHECK FOOD TEMPERATURES. FOOD MEASURING DEVICES SHALL BE PROVIDED AND READILY AVAILABLE FOR USE IN ENSURING AND ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. KEEP FOOD THERMOMETER ACCESSIBLE AT ALL TIMES. FOOD EMPLOYEE FOUND FOOD THERMOMETER AND PLACED IT IN COOKING AREA. CORRECTED.
- 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)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWELS WERE NOT NEAR HAND WASHING SINK. EACH HAND WASHING SINK OR GROUP OF ADJACENT HAND WASHING SINKS SHALL BE PROVIDED WITH PAPER TOWEL. PAPER TOWELS WERE PROVIDED. 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SHREDDED LETTUCE INSIDE REACH-IN COOLER ADJACENT TO WALK-IN WAS 46F FOR COLD HOLDING. EXCEPT FOR DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL, POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD SHALL BE MAINTAINED AT 41F OR BELOW. OWNER REMOVED OR DISCARDED LETTUCE AND REPLACED WITH NEW LETTUCE AND ICE. LETTUCE WAS 45F. KEEP PHF FOR COLD HOLDING AT 41F OR LESS. WILL VERIFY CORRECTIONS WITHIN 10 DAYS. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PIPING ATTACHED TO HOT WATER TANK HAS A SLOW LEAK. PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR PIPES ATTACHED TO HOT WATER TANK. WILL VERIFY AT NEXT INSPECTION. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/16/2013 | Routine |
- Critical: Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen Air Diffusers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the overhead air diffusers located throughout the kitchen areas. As dirts/greases begin to accumulate, simply wipe down to remove. This will help prevent any inadvertent discharge from these ducts that could conceivably settle on various food items or food relate equipment or surfaces. Do this project off-hours when the absolute least amount of food would be potentially exposed.
- 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 storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly elevating all boxes/containers of various food products a minimum 6" off the kitchen floor to minimize the chance of accidental contamination while conducting floor sweeping and mopping operations.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- Keep the thermometers that are located within the reach in cooling units toward the front of each unit, so that they are easily visable for staff to frequently monitor the correct & acceptable working temperature of these units.
- 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)
|
09/20/2012 | Routine |
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility Area Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly air drying wet service mops between uses. This practice will greatly minimize bacterial loading on the mop head and will reduce objectionable odors as well.
- 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.
- Employee Accommodations, Desig
- Items:
- Break area(s) for employee
- Locations:
- Dry storage area storage shelves
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing staff coats / jackets directly on the food storage shelfs within the dry storage room. Begin practice of properly storing employees items BELOW and AWAY from all food related surfaces or equipment.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink dishwash area
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of hand soap at the hand wash sink located adjacent to the dish washing area. This practice will help to encourage frequent and PROPER staff hand wash activities.
- 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 disposable, paper towels
- Locations:
- kitchen wait station work area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at eh hand wash sink that it located immediately upon entering the kitchen. Keep this sink stocked to encourage PROPER employee hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer buckets between uses and not on various counters/surfaces. This practice will help to minimize bacterial loading on these cloths as well as reduce objectionable odors.
- 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
|
03/19/2012 | Routine Inspection |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the kitchen dish wash area hand wash sink to encourage frequent and proper staff hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Properly elevate boxes / containers of single service type dry goods a minimum 6" off the kitchen floor to help avoid potential contamination while conducting floor cleanings.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Locations:
- kitchen dry storage room
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Reorganize any/all misc. hand tools located within the dry storage room keeping them BELOW & AWAY from any food related products or surfaces.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
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09/19/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Locations:
- hand wash sink(s)
- Comment:
- THREE HOSE BIBBS WERE OBSERVED WITHOUT AN APPROVED HOSE BIBB TYPE VACUUM BREAKER. A PLUMBING SYSTEM SHALL BE INSTALLED TO PREVENT BACKFLOW OF A CONTAMINANT INTO THE WATER SUPPLY SYSTEM. INSTALL AN "ASSE 1011" APPROVED HOSE BIBB VACUUM BREAKER OR MODIFY FIXTURE SO THAT 3/4" HOSE THREADS DO NOT EXIST, SO THAT A HOSE CANNOT BE ATTACHED. A) HAND SINK BY THREE COMPARTMENT DISHWASH SINK B) HAND SINK BY PHONE IN KITCHEN C) OUTSIDE BACK WALL HOSE (INSTALL A "FREEZE-PROOF" HOSE BIBB VACUUM BREAKER HERE.);A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under 5-202.14.
- General violation description:
- 5-203.14 -
- Critical: Backflow Prevention Device/Req
- Locations:
- hand wash sink(s)
- Comment:
- THREE HOSE BIBBS WERE OBSERVED WITHOUT AN APPROVED HOSE BIBB TYPE VACUUM BREAKER. A PLUMBING SYSTEM SHALL BE INSTALLED TO PREVENT BACKFLOW OF A CONTAMINANT INTO THE WATER SUPPLY SYSTEM. INSTALL AN "ASSE 1011" APPROVED HOSE BIBB VACUUM BREAKER OR MODIFY FIXTURE SO THAT 3/4" HOSE THREADS DO NOT EXIST, SO THAT A HOSE CANNOT BE ATTACHED. A) HAND SINK BY THREE COMPARTMENT DISHWASH SINK B) HAND SINK BY PHONE IN KITCHEN C) OUTSIDE BACK WALL HOSE (INSTALL A "FREEZE-PROOF" HOSE BIBB VACUUM BREAKER HERE.), ;A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under 5-202.14.
- General violation description:
- 5-203.14 -
- Critical: Backflow Prevention, Air Gap
- Locations:
- Above the dish washing area
- Comment:
- HAND SPRAYER FOR GARBORATOR HANGS FLUSH WITH THE TOP OF THE GARBORATOR BOWL. AN AIR GAP MUST EXIST BETWEEN THE WATER SUPPLY INLET AND THE FLOOD LEVEL RIM OF THE PLUMBING FIXTURE. REVERSE OR REPLACE THE EXISTING SPRING SO THAT THE SPRAY NOZZLE HANGS AT LEAST 3 INCHES ABOVE THE COUNTER/SINK RIM WHEN NOT IN USE.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Backflow Prevention, Air Gap
- Locations:
- Above the dish washing area
- Comment:
- HAND SPRAYER FOR GARBORATOR HANGS FLUSH WITH THE TOP OF THE GARBORATOR BOWL. AN AIR GAP MUST EXIST BETWEEN THE WATER SUPPLY INLET AND THE FLOOD LEVEL RIM OF THE PLUMBING FIXTURE. REVERSE OR REPLACE THE EXISTING SPRING SO THAT THE SPRAY NOZZLE HANGS AT LEAST 3 INCHES ABOVE THE COUNTER/SINK RIM WHEN NOT IN USE.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
|
03/31/2011 | Routine Inspection |
| No violation noted during this evaluation. | 09/13/2010 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE END OF THE BEVERAGE DRAIN TRAY DRAIN TUBE AND THE RIM OF THE FLOOR DRAIN BELOW. THE AIR GAP APPEARED TO BE CREATED BY SECURING THIS TUBE WITH A ZIP TIE TO OTHER LINES BEHIND THE UNIT. THE VIOLATION IS NOW CONSIDERED 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: Cooling
- Comment:
- AT ABOUT 10:15 A.M., IN THE WALK IN COOLER A COVERED METAL STOCK POT OF COOKED-MASHED BEANS WAS FOUND AT 40 DEGREES F. THE COOK STATED THAT THE BEANS WERE COOLED BY THE COOLING PROCEDURE ESTABLISHED AT THE LAST INSPECTION CYCLE. IN ADDITION, THE COOK STATED THAT THE NIGHT SHIFT EMPLOYEE(S) HAVE BEEN MADE TO FOLLOW THE ESTABLISHMENT'S COOLING POLICY. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
|
03/17/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE END OF THE CLEAR DRAIN TUBE FROM THE BEVERAGE DRAIN TRAY WAS FOUND BELOW THE RIM OF THE FLOOR DRAIN BELOW. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. IN ADDITION, THE END OF A BLUE DRAIN TUBE WAS OBSERVED BELOW THE RIM OF THE SAME FLOOR DRAIN. THE ORIGIN OF THIS TUBE COULD NOT EXACTLY BE DETERMINED. IF THIS TUBE ORIGINATES FROM EQUIPMENT WHERE FOOD OR UTENSILS ARE PLACED, THEN IT WILL BE NECESSARY TO PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS TUBE AND THE RIM OF THE FLOOR DRAIN BELOW. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX.
- 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: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE END OF THE CLEAR DRAIN TUBE FROM THE BEVERAGE DRAIN TRAY WAS FOUND BELOW THE RIM OF THE FLOOR DRAIN BELOW. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS DRAIN LINE AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. IN ADDITION, THE END OF A BLUE DRAIN TUBE WAS OBSERVED BELOW THE RIM OF THE SAME FLOOR DRAIN. THE ORIGIN OF THIS TUBE COULD NOT EXACTLY BE DETERMINED. IF THIS TUBE ORIGINATES FROM EQUIPMENT WHERE FOOD OR UTENSILS ARE PLACED, THEN IT WILL BE NECESSARY TO PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THIS TUBE AND THE RIM OF THE FLOOR DRAIN BELOW. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. ,
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 140 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:
- AT ABOUT 10:45 A.M., IN THE WALK IN COOLER A COVERED METAL STOCK POT OF COOKED-MASHED BEANS WAS FOUND AT 54 DEGREES F. AN EMPLOYEE STATED THAT THE BEANS WERE COOKED LAST NIGHT AT ABOUT 11:00 P.M. BUT WAS NOT CERTAIN IF/WHEN THE BEANS WERE TRANSFERRED TO COOLING SHEETS AFTER COOKING. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE COOLED FROM 135 - 70 DEGREES F WITHIN 2 HOURS AND FROM 70 - 41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. THE OPERATOR WAS TOLD TO DISCARD THE BEANS FOR FOOD SAFETY. THIS IS A REPEAT CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: OTHER FOODS IN THE WALK IN COOLER WERE FOUND AT ACCEPTABLE TEMPERATURES: I.E.: LOOSE BURGER: 39 DEGREES F, A SECOND CONTAINER OF COOKED MASHED BEANS: 39 DEGREES F.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 140 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:
- AT ABOUT 10:45 A.M., IN THE WALK IN COOLER A COVERED METAL STOCK POT OF COOKED-MASHED BEANS WAS FOUND AT 54 DEGREES F. AN EMPLOYEE STATED THAT THE BEANS WERE COOKED LAST NIGHT AT ABOUT 11:00 P.M. BUT WAS NOT CERTAIN IF/WHEN THE BEANS WERE TRANSFERRED TO COOLING SHEETS AFTER COOKING. ENSURE THAT POTENTIALLY HAZARDOUS FOODS ARE COOLED FROM 135 - 70 DEGREES F WITHIN 2 HOURS AND FROM 70 - 41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. THE OPERATOR WAS TOLD TO DISCARD THE BEANS FOR FOOD SAFETY. THIS IS A REPEAT CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: OTHER FOODS IN THE WALK IN COOLER WERE FOUND AT ACCEPTABLE TEMPERATURES: I.E.: LOOSE BURGER: 39 DEGREES F, A SECOND CONTAINER OF COOKED MASHED BEANS: 39 DEGREES F. ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
|
02/16/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, DICED TOMATOES STORED ON ICE WERE FOUND AT 34.3 AND 34.1 DEGREES F. IN THE 1 DOOR REACH IN COOLER, A PAN OF DICED TOMATOES WAS FOUND 34.5 AND 35.4 DEGREES F. THEREFORE, THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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09/29/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Manuel's Taco Hut, 16806 Ecorse Rd, Allen Park, MI 48101 »