- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Physical facilities of the establishment must be kept clean. Baffle filters have an accumulation of grease and debris. Keep ventiliation system clean and free of debris.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Surfaces of equipment must be cleaned at a frequency needed to keep them clean. Increase cleaning frequency of non-food contact surfaces of equipment. Keep ice machine clean to preclude the accumulation of debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/09/2015 | Routine |
- Critical: Cooling Methods
- Comment:
- CORRECTED: OBSERVED IN WALK IN COOLER COOKED PASTA AND PREPARED POTATO SALAD BOTH BELOW 41F. TWO STEP COOLING PROCESS IS UTILIZED WHEN COOLING ITEMS SUCH AS PASTA AND MEAT.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: ICE MACHINE IS CLEANED AND RECIEPT WAS SHOWN FOR WORK DONE.
- 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 Sinks
- Comment:
- CORRECTED: SINK IN ADJACENT BUILDING PREP AREA IS ACCESSIBLE AND HAS HOT WATER, SOAP, PAPER TOWEL AND A HAND WASH SIGN.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Cleaning, Frequency and Restri
- Comment:
- CORRECTED
- 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.
- Light Bulbs, Protective Shield
- Comment:
- CORRECTED
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Toilet Rooms, Enclosed
- Comment:
- CORRECTED
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
01/06/2015 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- walk-in cooler(s)
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- COOLING MUST BE ACCOMPLISHED IN ACCORDANCE WITH TIME AND TEMPERATURE CRITERIA SPECIFIED UNDER 3-501.14 BY USING CONTAINERS THAT FACILITATE HEAT TRANSFER. OBSERVED PULLED PORK IN CROCK POT IN WALK IN COOLER AT 50F. OWNER SPECIFIED THAT PULLED PORK WAS PREPARED AND COOLED TODAY. WAS PLACED INTO WALK IN SOON AFTER COOKING AND WITH LID STILL ON TOP. PROPERLY COOL FOOD TO AVOID BACTERIAL GROWTH. ,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) adjacent building/ storage
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EQUIPMENT FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. OBSERVED IN ICE MACHINE IN ADJACENT BUILDING, MOLD ON THE INTERIOR SIDE WALLS. CLEAN ICE MACHINE ROUTINELY TO AVOID BUILDUP OF MOLD AND BACTERIA. ,
- 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 Sinks
- Items:
- Handwashing sink(s)
- Locations:
- Prep area
- Problems:
- Not in same room as food handling Through doorway with door
- Corrections:
- Provide hand sink in same room as food handling.
- Comment:
- A HAND WASHING SINK MUST BE LOCATED TO ALLOW CONVENIENT USE BY EMPLOYEES IN FOOD PREP AREAS. OBSERVED IN ADJACENT BUILDING WHERE FOOD PREP FOR RESTAURANT TAKES PLACE, NO ADEQUATE HAND WASHING SINK. PROVIDE PROPER HAND WASH SINK IN PREP AREA. ,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PHYSICAL FACILITIES MUST BE CLEANED AS A OFTEN AS NECESSARY. OBSERVED AREAS IN KITCHEN-FLOORS UNDERNEATH SINK AND GRILL STOVE, WALLS WERE SOILED. CLEAN FACILITIES ROUTINELY.,
- 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.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Cookline
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EMPLOYEES MUST WEAR HAIR RESTRAINTS TO KEEP FROM CONTAMINATING FOOD AND FOOD CONTACT SURFACES. OWNER/COOK WAS NOT WEARING HAT. WEAR HAT WHEN PREPARING FOOD.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- adjacent building/ storage
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CEILINGS SHALL BE SMOOTH AND EASILY CLEANABLE. OBSERVED CHIPPING PAINT ON THE CEILING OF ADJACENT BUILDING STORAGE AREA. CORRECT BY NEXT INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- walk-in cooler(s) Storage room
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT BULBS SHALL BE SHIELDED OR SHATTER-RESISTANT IN AREAS WHERE FOOD IS EXPOSED. THE LIGHT IN THE WALK IN COOLER AND IN THE STORAGE ROOM BY THE KITCHEN WERE NOT SHIELDED OR SHATTER-RESISTANT.,
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- shelves
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- NON FOOD CONTACT SURFACES SHALL BE EASILY CLEANABLE AND NON ABSORBENT. PAINT FOR FINISH THE BARE WOOD SHELVES WHERE FOOD IS STORED. BARE WOOD IS NOT EASILY CLEANABLE AND NON ABSORBENT.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- men's & women's restrooms
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- EXCEPT WHEN CLEANING, BATHROOMS SHALL HAVE TIGHT FITTING AND SELF CLOSING DOORS. BOTH RESTROOMS NEED SELF CLOSING MECHANISMS. CORRECT BY NEXT INSPECTION.,
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
12/08/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT REPLACED.
- 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.
|
06/24/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s) adjacent building/ storage
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR SURFACE OF ICE MACHINE HEAVILY SOILED WITH MOLD AT ICE CHUTE.,
- 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
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- adjacent building/ storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF SINGLE SERVICE ITEMS STORED DIRECTLY ON THE FLOOR IN THE ADJACENT BUILDING/ STORAGE AREA.
- 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
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- adjacent building/ storage
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CHIPPING PAINT / HANGING PAINT ON CEILING OF ADJACENT BUILDING/ STORAGE AREA.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- Dry storage area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD ITEMS (COFFEE, CONDIMENTS, CRACKERS) STORED DIRECTLY ON THE FLOOR IN KITCHEN STORAGE AREA.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) CHEST FREEZER DOOR BROKEN WITH ALL THE INSULATION EXPOSED, HELD CLOSED BY A BAR STOOL 2) WALK-IN COOLER FAN DRIPPING INTO A BUCKET ,
- 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.
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- kitchen
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s) faucet(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- WATER LEAKING FROM BASE OF FAUCET AT KITCHEN 3-COMPARTMENT SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- men's & women's restrooms
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
06/17/2014 | Routine |
| No violation noted during this evaluation. | 12/18/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT LETTUCE RECORDED AT 52F....MAINTAIN 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: 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:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS SUCH AS SOUPS, AND HOT DOGS NO DATES OBSERVED....WRONG DATE ON CHILI (12-22)
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE KITCHEN REACH IN COOLER WITH A COOLER THERMOMETER
- 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)
|
12/11/2013 | Routine |
| No violation noted during this evaluation. | 08/26/2013 | Follow-up |
| No violation noted during this evaluation. | 07/01/2013 | Routine |
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 165 degrees F for 15 seconds Poultry
- Corrections:
- Cook to proper temperature.
- Comment:
- OBSERVED THE INTERNAL TEMPERATURE OF CHICKEN BREAST COOKED FROM RAW AT 158F WHEN TAKEN OFF OF THE GRILL. RAW CHICKEN MUST BE COOKED TO AN INTERNAL TEMPERATURE OF AT LEAST 165F FOR 15 SECONDS TO ENSURE THE DESTRUCTION OF ILLNESS CAUSING BACTERIA. COOK RAW CHICKEN TO AT LEAST 165F FOR 15 SECONDS. CORRECTED AT TIME OF INSPECTION BY RETURNING THE CHICKEN TO THE GRILL AND COOKING TO AN INTERNAL TEMPERATURE WELL ABOVE 165F. THROUGH DISCUSSION THE FOOD EMPLOYEE WAS TRAINED ON THE MINIMUM REQUIRED COOKING TEMPERATURES OF RAW MEATS.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- 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 EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES OR WHEN CHANGING TASKS. NOTED THAT THE ONLY HAND WASH SINK IN THE KITCHEN WAS SOILED WITH DUSTY DEBRIS. WHEN ASKED WHEN THE LAST TIME THE HAND WASH SINK WAS USED THE FOOD EMPLOYEE STATED YESTERDAY. EMPLOYEES MUST WASH HANDS AT THE START OF EACH SHIFT BEFORE HANDLING FOOD, AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, WHEN RE-ENTERING THE KITCHEN. TRAIN ALL STAFF TO WASH HANDS AS REQUIRED. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH EMPLOYEE. HANDS WERE WASHED. PROVIDED HANDOUTS ON HAND WASHING REQUIREMENTS IN BOTH ENGLISH AND ALBANIAN FOR ONGOING TRAINING.
- 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:
- CLEAN THE VENTILATION HOOD FILTERS THAT ARE SOILED WITH AN ACCUMULATION OF BLACK DEBRIS.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In walk in cooler
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE A LIGHT SHIELD OR SHATTER RESISTANT LIGHT BULB IN THE WALK-IN COOLER.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
12/10/2012 | Routine |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- CORRECTED DURING TODAY'S VISIT VIA EDUCATION OF FOOD STAFF. THE NO BARE HAND CONTACT REQUIREMENTS ARE UNDERSTOOD AND WILL BE FOLLOWED BY ALL STAFF MEMBERS., HAMBURGER BUNS AND FRIES HANDLED WITH BARE HANDS. ALL FOOD EMPLOYEES SHALL AVOID BARE HAND CONTACT WITH READY TO EAT FOODS. CORRECT WITH TRAINING IMMEDIATELY.
- 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:
- Employee(s)
- Problems:
- With soiled/contaminated hands/arms
- Corrections:
- Hands/arms shall be washed with soap and hot water at handsink.
- Comment:
- FACILITY EDUCATED ON NON SMOKING REQUIREMENTS AND STOPPING THIS FROM CROSS CONTAMINATING AREAS OF BUSINESS ON ALL LEVELS. STAFF UNDERSTANDS AND IS COMPLIANT ON SMOKING ISSUE., FACILITY HAS EVIDENCE OF EMPLOYEES SMOKING IN ADJACENT/COOLER BUILDING. ALL FACILITIES SHALL REMAIN SMOKE FREE TO PROTECT ALL CITIZENS HEALTH. IMMEDIATELY CEASE SMOKING AND EDUCATE ALL STAFF ON SMOKING REQUIREMENTS. CORRECT IMMEDIATELY..
- 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: Separation, Packaging, & Segre
- 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:
- ITEM CORRECTED DURING TODAY'S INSPECTION. STAFF EDUCATED ON IMPORTANCE OF FOODS BEING SEPARATED. FOODS PROPERLY STORED IN WALK IN COOLER., RAW CHICKEN STORED ABOVE MUSTARD AND BOTTLED DRINKS. ALL RAW ANIMAL FOOD PRODUCTS SHALL BE PROPERLY SEPARATED FROM CONTAMINATING OTHER PRODUCTS AT ALL TIMES. =SEPARATE FOODS IMMEDIATELY.
- 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/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Cookline floor
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- back room
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
06/26/2012 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- CORRECTED: CORRESPONDING ASTERISKS PROVIDED BY UNDERCOOKED FOOD ITEMS TO COMPLETE CONSUMER ADVISORY.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Handwashing Sinks, Location
- Comment:
- CORRECTED: HANDWASHING SINK INSTALLED.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Hot and cold holding
- Comment:
- CORRECTED: ALL POTENTIALLY HAZARDOUS FOODS HELD COLD AT OR BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED: POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD UNDER REFRIGERATION OVER 24 HOURS ARE PROPERLY DATE MARKED AS 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: Separation, Packaging, & Segre
- Comment:
- ALL RAW MEATS, POULTRY AND FISH STORED BELOW AND AWAY FROM ALL OTHER FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
12/06/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Locations:
- Consumer Advisory
- Comment:
- THE MENU CONSUMER ADVISORY HAD A REMINDER STATEMENT, BUT THE DISCLOSURE DID NOT INDICATE THAT THE ITEMS WERE COOKED TO ORDER (COULD BE SERVED UNDER COOKED). THE CONSUMER ADVISORY MUST INCLUDE BOTH THE DISCLOSURE AND THE REMINDER. INCLUDE THE PHRASE "COOKED TO ORDER" TO THE REMINDER STATEMENT OR AT THE FOOD'S MENU LISTING.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Handwashing Sinks, Location
- Items:
- Handwashing sink(s)
- Locations:
- 4 compartment sink
- Problems:
- Not provided
- Comment:
- A HAND SINK WAS NOT PROVIDED AT THE BAR. A HAND SINK MUST BE CONVENIENTLY LOCATED AT ALL FOOD PREP/SERVICE AREAS. DESIGNATE THE 1ST COMPARTMENT OF THE BAR 4 COMPARTMENT SINK AS A HAND SINK AND SUPPLY WITH SOAP, PAPER TOWEL AND A HAND WASH REMINDER SIGN. ALTERNATIVELY, INSTALL AN ADDITIONAL SINK AT THE BAR TO BE USED AS A HAND SINK.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler reach-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TURKEY WAS 45.6 DEGREES FARENHEIT AND HOT DOGS WERE 43.9 DEGREES FARENHEIT IN THE LOWER PORTION OF THE PREP COOLER. POTENTIALLY HAZARDOUS COLD FOODS NEED TO BE HELD AT 41 DEGREES OR BELOW. HOLD FOODS AT 41 DEGREES 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking Longer than 7 days stored at 41 degrees f
- Comment:
- DILL SAUCE, SLAW, LEFTOVER CHILI AND OTHER ITEMS WERE STORED IN THE WALK-IN COOLER WITHOUT ANY DATE MARKS. POTENTIALLY HAZARDOUS READY-TO-EAT FOODS HELD REFRIGERATED MORE THAN ONE DAY MUST BE MARKED TO INDICATE WHEN PREPARED/WHEN FOOD MUST BE DISCARDED. DATE MARK ALL REQUIRED FOODS WITH DATE OF PREPARATION AND/OR DISCARD DATE THAT IS NO MORE THAN 6 DAYS AFTER THE DATE MADE.,
- 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: Restriction and Storage, Medic
- Items:
- Medication(s)
- Locations:
- prep station cooler
- Problems:
- Stored over/with Prep table
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- A BOTTLE OF MUCINEX (LIQUID COUGH/COLD MEDICINE) WAS STORED ABOVE THE PREP COOLER. MEDICINES MUST BE STORED SO THAT THEY CANNOT CONTAMINATE FOOD, EQUIPMENT, ETC. RELOCATE MEDICAL ITEMS TO AN AREA AWAY FROM FOOD.
- General violation description:
- 7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- A PLASTIC TUB WITH SEVERAL CONTAINERS OF RAW HAMBURGER WAS STORED OVER SLAW AND BEER IN THE WALK-IN COOLER. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS TO PREVENT POSSIBLE CONTAMINATION. RELOCATE RAW MEAT TO A LOWER SHELF BELOW AND AWAY FROM OTHER FOODS.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- Wall(s) Kitchen Area
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- THE WALLS IN THE KITCHEN AREA WERE GREASE COVERED AND STAINED YELLOW. ALL AREAS IN THE PREP AREA NEED TO BE KEPT CLEAN. CLEAN WALLS.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- kitchen ceiling tiles
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- THE CEILING TILES IN THE KITCHEN ARE POROUS. CEILING TILES MUST BE NON-POROUS, SMOOTH AND EASILY CLEANABLE. PROVIDE WASHABLE CEILING TILES.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Locations:
- hand wash sink(s) Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SOAP WAS NOT AVAILABLE AT THE KITCHEN HAND SINK. SOAP MUST BE AVAILABLE FOR HAND WASHING. PROVIDE.
- 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
- Locations:
- hand wash sink(s) Kitchen Area
- Problems:
- Not provided At hand sink
- Comment:
- PAPER TOWELS WERE NOT AVAILABLE AT THE KITCHEN HAND SINK. PAPER TOWELS OR OTHER APPROVED HAND DRYING DEVICE MUST BE PROVIDED. PROVIDE.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- hand wash sink(s) Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A HAND WASH REMINDER SIGN WAS NOT POSTED AT THE KITCHEN HAND SINK. ALL SINKS USED FOR HAND WASHING MUST BE PROVIDED WITH A REMINDER SIGN. POST.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- exhaust hood
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- , WORKROOM STYLE FLOOD LIGHTS WERE CLAMPED TO BOTH SIDES OF THE HOOD AND WERE NOT APPROVED, SHIELDED LIGHTS. REMOVE THESE LIGHTS AND USE APPROVED AND SHIELDED FIXTURES.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- in the Kitchen Area
- Comment:
- LIGHTS WERE NOT INSTALLED IN ONE OF THE CEILING FIXTURES IN THE KITCHEN. SUFFICIENT LIGHTING MUST BE PROVIDED. INSTALL LIGHTS IN THIS FIXTURE.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- in the Kitchen Area
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Comment:
- CHILI WAS THAWING IN THE KITCHEN AT ROOM TEMPERATURE. POTENTIALLY HAZARDOUS FOODS MUST BE THAWED UNDER REFRIGERATION, UNDER COOL RUNNING WATER, IN THE MICROWAVE (FOLLOWED IMMEDIATELY BY COOKING) OR AS PART OF THE COOKING PROCESS. THAW IN ONE OF THE ABOVE WAYS.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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11/21/2011 | Routine Inspection |
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- kitchen ceiling tiles
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- POROUS CEILING TILES IN KITCHEN. CEILING TILES IN COOKING AREAS MUST BE NONABSORBANT, SMOOTH AND EASILY CLEANABLE. REPLACE WITH SMOOTH CEILING TILES.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FLOOR IN BAR SEATING AREA AND AROUND POOL TABLE IS IN DISREPAIR. PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE FLOOR TILES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/29/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Storage shelves Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- STORAGE SHELVES IN REAR ARE SOILED AND NO LONGER EASILY CLEANABLE - CLEAN AND PAINT TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Cookline Ventilation hood filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- women's restroom ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- kitchen ceiling tiles
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- KITCHEN CEILING TILES ARE POROUS - REPLACE AND PROVIDE SMOOTH TILES AS REQUIRED.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PHYSICAL FACILITIES IN POOR REPAIR: 1) WALL IN POOR REPAIR BEHIND HOT WATER HEATER - SEAL HOLE IN WALL. 2) FLOOR IN POOR REPAIR AROUND BAR SEATING AREA 3) CHIPPING PAINT AND SOILED WALLS IN REAR KITCHEN NEAR BACK DOOR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- women's restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
10/25/2010 | Routine Inspection |
- Critical: Compliance with Food Law
- Comment:
- BEEF JERKY HAS BEEN REMOVED FROM FACILITY. VIOLATION CORRECTED.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
|
04/20/2010 | Follow-up |
- Critical: Compliance with Food Law
- Items:
- Food source(s)
- Problems:
- Do not comply with law
- Corrections:
- Remove from facility.
- Comment:
- INDIVIDUAL PACKAGES OF "HOMEMADE BEEF JERKY" FOR SALE. VACUUM SEALED PACKAGE HAS LIST OF INGREDIENTS ATTACHED BUT NOT THE NAME OR ADDRESS OF MANUFACTURER. FOOD MUST BE OBTAINED FROM A SOURCE THAT IS LICENSED BY THE MICHIGAN DEPARTMENT OF AGRICULTURE. STOP SELLING THIS FOOD ITEM AND PROVIDE CONTACT AND/OR LICENSE INFORMATION FOR THE SUPPLIER WITHIN TEN DAYS.,
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- CEILING TILES IN KITCHEN ARE POROUS. CEILING TILES MUST BE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SOME DRYWALL DAMAGE NEAR BACK DOOR, FLOOR IN BAR AREA IS WORN, FLOOR IN STORAGE ROOM IS DAMAGED. PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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04/05/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Marges Bar Inc, 15300 Mack, Grosse Pointe Park, MI 48230 »