- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CUT MELONS AND BAGS OF OPENED CUT LETTUCE THAT IS CUT ARE OBSERVED WITHOUT DATE MARKS. ALL THESE FOOD ITEMS SHALL BE DATE MARKED. MARK ALL ITEMS IMMEDIATELY., CORRECTED-FOOD ITEM MARKED TODAY.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
05/15/2015 | Routine |
| No violation noted during this evaluation. | 04/23/2015 | Follow-up |
| No violation noted during this evaluation. | 11/26/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in kitchen near the garbag disposal, 3 compartment sink and dishmachine, pop can storage bin. Pests must be eliminated. Contact a licensed pest control operator.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on edge of rear panel inside the bar ice machine. Food contact equipment must be kept clean. Clean to sight and touch on a weekly basis. The ice machine was cleaned to sight and touch in my presence. Violation corrected.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the handsink near the kitchen 3 compartment sink. Paper towels were provided in my presence. Violaton corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed water on floor of the keg cooler at bar. Equipment must be maintained. Repair the condenser drain line to allow water to drain out.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer in the 6 drawer food prep cooler. A conspicuous thermometer was provided in my presence. Violation corrected.
- 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)
|
11/13/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED: HOSE BIBB VACUUM BREAKER IS NOW INSTALLED AT SINK NEAR DRESSING COOLER.
- General violation description:
- 5-203.14 - 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
|
05/23/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A PLUMBING SYSTEM SHALL BE INSTALLED TO PRECLUDE BACK FLOW INTO THE WATER SUPPLY SYSTEM. OBSERVED LACK OF ATMOSPHERIC VACUUM BREAKER (AVB) ON SINK NEAR DRESSING COOLER. INSTALL AVB TO PREVENT CONTAMINATION BY BACK FLOW.,
- General violation description:
- 5-203.14 - 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- RECEPTACLES FOR REFUSE SHALL BE KEPT COVERED IF KEPT OUTSIDE. OBSERVED 1 OF THE 2 TOP LIDS ON DUMPSTER IS MISSING. KEEP DUMPSTER COVERED TO DISCOURAGE PESTS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- FOOD UTENSILS SHALL BE STORED IN THE FOOD WITH THEIR HANDLES ABOVE THE TOP OF THE FOOD AND THE CONTAINER. OBSERVED HANDLES OF MULTIPLE SCOOPS IN BINS OF DRY GOODS RESTING DIRECTLY ON THE FOOD. KEEP HANDLES ABOVE FOOD TO PREVENT CONTAMINATION OF FOOD BY HANDS. CORRECTED AT INSPECTION BY REARRANGING THE SCOOPS SO THAT THEY WERE ABOVE THE TOP OF THE FOOD.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
05/14/2014 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed open beverage glass in kitchen. Beverage containers need a lid and a straw or a lid and a handle if employees are drinking from them in food prep areas.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
|
11/27/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the cookline handsink. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed heavy ice build-up on condenser in the protein walk-in cooler. Defrost the condenser to remove the ice and insure proper operation.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the kitchen handsink. Provide a conspicuous sign at handsink.
- 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
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed no light shield above the the dessert cooler. Install a new light shield.
- 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
|
05/15/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MAKER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- 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: Potentially Hazardous Food (Ti
- Comment:
- THE 3 DOOR COOLER WAS AT 41F AND THE CHICKEN SALAD WAS AT 41F AND THE GRILLED CHICKEN WAS AT 42D. THE TEMPERATURE OF THE COOLER WAS LOWERED. VIOLATION HAD BEEN CORRECTED. THE COOLER WAS AT 41F., LOWER THE TEMPERATURE FURTHER.
- 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: Sanitizing Solutions, Testing
- Comment:
- THE TEST STRIPS WERE ORDERED AND NOT ARRIVED YET. VIOLATION WAS 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)
|
12/06/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Noticed black mold was growing inside the ice maker in the bar. Empty the machine, wash, rinse and sanitize all food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The 3 door in rail prep cooler in the kitchen was at 43.5f and the tuna salad was at 45.1f and the chicken salad was at 45f and the middle area the shredded cheese was at 42f. Potentially Hazardous Food shall be stored under 41f. discard all the PHF items that are above 41f and stored for more than 4 hours. Empty the cooler and do not store any phf in this cooler until it maintains 41f or lower. A follow up inspection will be conducted with in 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy Quart Ammonia test strips.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
11/29/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE ICE MAKER WAS WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 41.5 F AND THE CHICKEN WAS AT 41.9F AND THE TUNA WAS AT 42.5F. THE COOLER IS BARELY MAINTAINING THE TEMPERATURE OF 41F (WITH IN THE ERROR RANGE OF THE THERMOMETER). SET YOUR COOLER AT 38F OR LOWER TO COMPENSATE FOR THE FREQUENT OPENINGS. THE OPERATOR LOWERED THE TEMPERATURE FURTHER AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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)
|
05/31/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE BLACK MOLD IS GROWING INSIDE THE ICE MAKER LOCATED IN FRONT OF THE WALK IN FREEZER. EMPTY THE ICE MAKER AND WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT AND NON FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE THREE DOOR IN RAIL COOLER IN THE DESERT AREA WAS AT 44F AND THE CHICKEN SALAD WAS AT 43.7F AND THE CHICKEN WAS AT 43.5F, TUNA WAS AT 41.9F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. THE SANDWICH PART OF THE COOLER (UPPER COMPARTMENT) MAY NOT BE GETTING THE COLD AIR CIRCULATION. DISCARD THE PHF ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 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)
|
05/24/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 2 of the drink dispenser holders were soiled. Clean and sanitize them everyday. At the time of inspection they were cleaned, washed, rinsed and sanitized. Violation was corrected.
- 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
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- Keep the microwave oven clean that is located near the entrance of the kitchen.
- 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.
|
12/01/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE TWO DOOR REACH IN COOLER WAS AT 41F AND THE HAM WAS AT 40.3F AND POTATO CAKE MIX WAS AT 39F. THE DEFROST TIMING WAS CHANGED. VIOLATION HAD BEEN 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)
|
06/14/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- 1. THE TWO DOOR REACH IN COOLER ON DEFROST CYCLE AT THE TIME OF INSPECTION. THE CHICKEN WAS AT 45F AND THE COOLER WAS AT 46F. DEFROST IN THE NIGHT. DISCARD ALL THE FOOD THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. 2. THE 3 DOOR IN RAIL COOLER WAS AT 40.5F AND THE CHEESE WAS AT 41.3F AND TUNA WAS AT 41F. THE TEMPERATURE WAS LOWERED ON THE COOLER. IT IS BARELY MEETING THE 41F. MONITOR THE COOLER. VIOLATION FOR THIS COOLER IS 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)
|
06/02/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING TWO COOLERS WERE NOT WORKING PROPERLY. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. 2 DOOR TRAULSON REACH IN COOLER WAS AT 43F AND HAM WAS AT 42.9 F AND CORN BEEF WAS AT 42.5 F. 2. 3 DOOR IN RAIL COOLER IN THE DESERT & SALAD PREP AREA. THE COOLER WAS AT 43.5F AND TUNA WAS AT 44F AND CHICKEN SALAD WAS AT 43.5F. SET THE COOLERS AT OR BELOW 38F TO COMPENSATE FOR THE FREQUENT OPENING OF THE COOLER DOORS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING TWO COOLERS WERE NOT WORKING PROPERLY. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. 2 DOOR TRAULSON REACH IN COOLER WAS AT 43F AND HAM WAS AT 42.9 F AND CORN BEEF WAS AT 42.5 F. 2. 3 DOOR IN RAIL COOLER IN THE DESERT & SALAD PREP AREA. THE COOLER WAS AT 43.5F AND TUNA WAS AT 44F AND CHICKEN SALAD WAS AT 43.5F. SET THE COOLERS AT OR BELOW 38F TO COMPENSATE FOR THE FREQUENT OPENING OF THE COOLER DOORS., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- NOTICED OIL AND DEBRIS ON THE HOOD FILTERS. CHANGE THEM.
- 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.
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware sanitized utensils
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- THE UTENSILS WERE STORED IN JUMBLED FASHION IN THE UTENSIL DRAWER. STORE THEM WITH HANDLES TO ONE SIDE TO AVOID POSSIBLE CONTAMINATION.
- 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.
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Exposed,unused, not removed from table when customers seated
- Corrections:
- Remove from table when customer is seated.
- Comment:
- SILVERWARE IS EXPOSED. TO AVOID POSSIBLE CONTAMINATION FROM DUST AND OTHER FACTORS, KEEP THEM COVERED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
05/24/2011 | Routine Inspection |
| No violation noted during this evaluation. | 02/01/2011 | Routine Inspection |
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- CORRECTION MADE: THE CERTIFIED FOOD MANAGER INSTRUCTED THE EMPLOYEES PRESENT THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIRED TO BE HELD FOR AT LEAST 15 SECONDS ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, LAMB 155*F FOR THIN SLICED OR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- i.) Correction Made: Observed sack of onions and sack of carrots removed off the floor and placed on the shelf for safe food protection. ii.) Correction Made: Observed cover place on top of the ice storage bin at the wait station location.
- 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 components seals
- Locations:
- Refrigerator unit(s) door(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- i.) Observed duck tape on torn door seals
- General violation description:
- 4-501.11 - repair or replace. ii.) Observed bare wood cover the laundry shoot at the dish wash machine location. Replace surface with a smooth material that is durable, non-absorbent and smooth for easy cleaning.
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11/18/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Meadowbrook Country Club, 40941 Eight Mile, Northville, MI 48167 »