Meadow Bar, 25018 Ecorse, Taylor, MI 48180 - inspection findings and violations

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Business Info

Restaurant name: MEADOW BAR
Address: 25018 Ecorse, Taylor, MI 48180
Permit #: 030876
Non-smoking facility: No
Last inspection: 05/05/2015
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Inspection findings

Inspection date

Type
  • Critical: Packaged and Unpackaged Food -
    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:
    Raw ground beef patties stored above onions in walk in cooler. Raw foods must be stored on shelving top-to-bottom according to final cook temperature: cooked & ready-to-eat on top shelves
    General violation description:
    3-302.11 - whole fish
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Floor drain under kitchen 3 compartment sink is moldy. 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.
  • Cooking and Baking Equipment
    Items:
    Baking and cooking equipment
    Locations:
    bar(s) popcorn machine
    Problems:
    Not cleaned At least every 24 hours
    Corrections:
    Clean as specified above.
    Comment:
    Outside of popcorn machine kettle is oily. Clean.
    General violation description:
    4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Intensity
    Items:
    Lighting intensity at work levels
    Locations:
    kitchen
    Problems:
    Less than 20 foot candles
    Corrections:
    Provide as required
    Comment:
    Light above kitchen 3 compartment sink is out. Repair/replace.
    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
 05/05/2015Routine
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED AN OPEN BAG OF LETTUCE AT 50 F INSIDE THE WALK-IN COOLER. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41 F OR LESS FOR COLD HOLDING. PERSON-IN-CHARGE DISCARDED LETTUCE DURING INSPECTION. CORRECTED. A RISK CONTROL PLAN HAS BEEN PROVIDED.
    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
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    OBSERVED DUST ACCUMULATION ON WALLS AND FLOOR NEAR UPRIGHT FREEZER IN THE BACK OF THE BAR. FACILITY SHALL BE CLEANED AS OFTEN AS NECESSARY TO MAINTAIN CLEANLINESS. CLEAN FACILITY. VERIFY COMPLIANCE AT NEXT INSPECTION.
    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.
  • Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    OBSERVED MOLD ON THE INTERIOR SLEEVE OF THE ICE MACHINE LOCATED IN THE BACK OF THE BAR. EQUIPMENT CONTAINING NON POTENTIALLY HAZARDOUS FOODS SHALL BE CLEANED AT A FREQUENCY TO AVOID MOLD BUILD UP. CLEAN OUT ICE MACHINE. VERIFY COMPLIANCE AT NEXT INSPECTION.
    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
 10/03/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    SLICES OF AMERICAN CHEESE WERE 40F AND ROMAINE LETTUCE WAS 41 F INSIDE THE WALK-IN COOLER. COOLER WAS REPAIRED AND COMPRESSORS CLEANED TO PROVIDE AMBIENT TEMPERATURE OF 35F. THIS ALLOWS POTENTIALLY HAZARDOUS FOODS(PHF) TO HELD AT 41 F OR LESS FOR COLD HOLDING. 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)
  • Good Repair and Proper Adjustm
    Comment:
    WALK-IN COOLER IS FIXED AND AMBIENT TEMPERATURE IS 35F. CORRECTED.
    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.
 05/15/2014Follow-up
  • Critical: Manual and Mechanical Warewash
    Comment:
    QUAT SANITIZING SOLUTION IS BETWEEN MANUFACTURER'S REQUIREMENTS OF 150 PPM TO 350 PPM. 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
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    HAM AND SOUR CREAM IN THE WALK-IN COOLER ARE 50 F. POTENTIALLY HAZARDOUS FOODS(PHF) NEED TO BE HELD AT 41 F. CORRECT IMMEDIATELY. A RISK CONTROL PLAN PROVIDED. SUBMIT PLAN WITHIN 7 DAYS TO HEALTH DEPARTMENT.,
    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)
 05/01/2014Follow-up
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    FOOD THERMOMETER IS NOT PROVIDED. A TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED TO ENSURE AND MAINTAIN FOOD TEMPERATURES. PROVIDE. FOLLOW UP WITHIN 10 DAYS., FOOD THERMOMETER IS NOT PROVIDED. A TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED TO ENSURE AND MAINTAIN FOOD TEMPERATURES. PROVIDE. FOLLOW UP WITHIN 10 DAYS FOOD THERMOMETER PROVIDED AFTER WRITE-UP
    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: Manual and Mechanical Warewash
    Items:
    Quaternary ammonia solution
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    QUAT SANITIZING SOLUTION ON 3 COMPARTMENT SINK BEHIND BAR IS TOO WEAK AND BELOW 150 PPM. QUAT SANITIZING SOLUTION IS BETWEEN 150 TO 350 PPM. PROVIDE PROPER SANITIZING SOLUTION IN MG/L.,
    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
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    HAM AND SOUR CREAM CONTAINERS ARE AT 51 F INSIDE COOLER DRAWS AND IN WALK-IN. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING SHALL BE HELD AT 41 F OR LESS. FOOD SHALL BE DISCARDED BECAUSE PERSON-IN-CHARGE IS UNSURE WHEN PHF WERE PLACED IN COOLER. FOLLOW UP WITHIN 10 DAYS., HAM AND SOUR CREAM CONTAINERS ARE AT 51 F INSIDE COOLER DRAWS AND IN WALK-IN. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING SHALL BE HELD AT 41 F OR LESS. FOOD SHALL BE DISCARDED BECAUSE PERSON-IN-CHARGE IS UNSURE WHEN PHF WERE PLACED IN COOLER. FOOD WAS DISCARDED DURING INSPECTION WRITE UP. 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)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    WALK-IN COOLER IS HAS A BROKEN CONDENSER. EQUIPMENT SHALL BE IN GOOD REPAIR. REPAIR COOLER TO ALLOW FOODS TO BE STORED AT 41 F OR LESS FOR COLD HOLDING. VERIFY AT NEXT INSPECTION.
    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.
 03/31/2014Routine
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THERE ARE NO FULL RANGE STAB TYPE THERMOMETERS ON SITE. ALL FACILITIES SHALL HAVE A PROPER THERMOMETER ON SITE AT ALL TIMES. ACQUIRE THERMOMETER WITHIN TEN (10) DAYS., RECEIPT OF STAB THERMOMETER FAXED TO ME ON 9/13/13. ITEM 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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit quaternary ammonia
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO SANITIZER TEST STRIPS AVAILABLE. ALL FACILITIES SHALL HAVE A PROPER TEST KEPT DEVICE FOR SANITIZER AT ALL TIMES. ACQUIRE TEST STRIPS WITHIN TEN (10) DAYS., RECEIPT OF TEST STRIPS PURCHASED FAXED TO ME ON 9/13/13. ITEM CORRECTED.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    BACK ROOM FLOOR AND BAR FLOOR AREAS ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION AT ALL TIMES. CLEAN FLOORS 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.
  • Drying Mops
    Items:
    Wet mop(s) storage
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    General violation description:
    6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
  • Miscellaneous Sources of Conta
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
  • Miscellaneous Sources of Conta
    Items:
    Food
    Problems:
    Not protected From contamination
    Corrections:
    Protect against contamination
    Comment:
    FACILITY IS ALLOWING PATRONS TO SMOKE INSIDE BUILDING. ALL FACILITIES SHALL COMPLY WITH THE RON DAVIS SMOKE FREE AIR LAW. DO NOT ALLOW PATRONS TO SMOKE INSIDE FACILITY. CORRECT IMMEDIATELY.
    General violation description:
    3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair Broken
    Corrections:
    Repair/replace.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 09/12/2013Routine Inspection
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    INTERIOR OF 1 DOOR REFRIGERATOR AT BAR COOKLINE HAS SOIL/SPILLED FOOD RESIDUE ON FLOOR OF UNIT. CLEAN REGULARLY, RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 09/18/2012Routine
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    REPLACE MISSING FLOOR TILES BEHIND BAR BY NEXT INSPECTION. FLOOR MUST BE SMOOTH DURABLE AND EASILY CLEANABLE. REPLACE 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.
 03/05/2012Routine Inspection
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Problems:
    Not constructed, designed, installed according to law
    Corrections:
    Remove and replace to be in compliance with law.
    Comment:
    REPLACE BROKEN AND MISSING FLOOR TILES BEHIND BAR 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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE A HANDWASH REMINDER SIGN IN MEN'S RESTROOM BY NEXT INSPECTION.
    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.
 09/15/2011Routine Inspection
  • Critical: Consumption of Raw Animal Food
    Comment:
    CONSUMER ADVISORY IS ADDED TO THE MENUS AND POSTED ABOVE THE GRILL. VIOLATION CORRECTED.
    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
  • Handwashing Signage
    Comment:
    HANDWASH SIGNS ARE POSTED IN THE RESTROOMS. CORRECTED.
    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.
 04/20/2011Follow-up
  • Critical: Consumption of Raw Animal Food
    Items:
    Menu advisories
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    MENUS MUST HAVE A CONSUMER ADVISORY, AND "COOKED TO ORDER" ADJACENT TO THE MENU ITEMS THAT CAN BE COOKED TO ORDER. "CONSUMING RAW OR UNDERCOOKED MEATS CONTRIBUTE TO THE POSSIBILITY OF CONTRACTING FOODBORNE ILLNESS". CORRECT WITHIN TEN DAYS.
    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: Consumption of Raw Animal Food
    Items:
    Menu advisories
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    MENUS MUST HAVE A CONSUMER ADVISORY, AND "COOKED TO ORDER" ADJACENT TO THE MENU ITEMS THAT CAN BE COOKED TO ORDER. "CONSUMING RAW OR UNDERCOOKED MEATS CONTRIBUTE TO THE POSSIBILITY OF CONTRACTING FOODBORNE ILLNESS". CORRECT WITHIN TEN DAYS.,
    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
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    HANDWASH REMINDER SIGNAGE IS NEEDED IN BOTH RESTROOMS, CORRECT BY NEXT INSPECTION.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    HANDWASH REMINDER SIGNAGE IS NEEDED IN BOTH RESTROOMS, CORRECT BY NEXT INSPECTION.,
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
 03/28/2011Routine Inspection
  • Critical: Consumption of Raw Animal Food
    Comment:
    PROVIDED.
    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: Ready-to-Eat Food, Date Markin
    Comment:
    DATE MARKS - PRESENT AS NEEDED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Comment:
    RAW STEAKS - NONE SEEN TODAY.
    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: Storage, Separation
    Comment:
    NOT REMOVED - CORRECTED TODAY.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: System Maintained in Good Repa
    Comment:
    HANDSINK FAUCETS REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 10/12/2010Follow-up
  • Critical: Consumption of Raw Animal Food
    Items:
    Menu advisories
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    IF CUSTOMERS ARE ALLOWED TO ORDER BURGERS, STEAKS, EGGS "COOKED TO ORDER" ( OTHER THAN WELL DONE) THE ADVISORY MUST BE PLACED ON THE MENUS AND ON THE MENU BOARD.,
    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: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    IN THE WALK-IN COOLER THE CUT TOMATOES, SOUP, CHILI, ETC. MUST BE DATE MARKED.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    DO NOT STORE RAW STEAKS ABOVE RAW LETTUCE & TOMATOES & COOKED BEANS.,
    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: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not separated from
    Corrections:
    Relocate.
    Comment:
    REMOVE THE PROPANE TANK FROM INSIDE THE BUILDING.,
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not repaired according to law
    Corrections:
    Repair according to law.
    Comment:
    REPAIR THE WATER SUPPLY TO THE BAR HAND WASH SINK.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Good Repair and Proper Adjustm
    Items:
    Equipment components
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REMOVE ICE FROM UNIT IN WALK-IN COOLER. PROVIDE VENTILATION FOR COMPRESSOR (VERY HOT TODAY) AND MOVE ADDED EQUIPMENT AWAY FROM THE COMPRESSOR.
    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.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    ONE WELL OF THE SINK IN THE ALCOVE BY THE CHEST FREEZER MUST BE SUPPLIED WITH SOAP & PAPER TOWELS FOR THE COOK.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 09/24/2010Routine Inspection
  • Critical: Package Integrity
    Items:
    Food package(s) Cans
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    1 DENTED CAN OF "GLEANERS: TOMATOES AND 2 SLIGHTLY DENTED CANS OF SLICED MUSHROOMS WERE SEEN ON STORAGE SHELF. THE CAN OF TOMATOES WAS DISCARDED, THE MUSHROOMS WERE USED TODAY (HAD BEEN PURCHASED YESTERDAY PER COOK). CORRECTED.;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.
    General violation description:
    3-202.15 -
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN DUST OFF WALK-IN COOLER UNIT. CLEAN PLASTIC SHELVES IN WALK-IN COOLER. CLEAN THE UPPER SHIELD (EDGE) IN THE ICE MACHINE.
    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.
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    PROVIDE A CART OR LOW SHELVING UNIT FOR ADDITIONAL STORAGE OF CONTAINERS, BOWLS, ETC.
    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
 03/09/2010Routine Inspection

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