- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Dish washing Area Air diffuser(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) OBSERVED BUILD-UP OF ICE ON FLOOR OF WALK-IN FREEZER. NO LEAK WAS APPARENT AT TIME OF INSPECTION. 2) OBSERVED BUILD-UP OF SOIL ON FLOOR NEAR 3-COMPARTMENT SINK NEAR COOK LINE. CLEAN FACILITIES AS OFTEN AS NECESSARY TO 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.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED RACKS OF PITA BREAD IN WALK-IN FREEZER TO BE STORED DIRECTLY ON FLOOR. STORE RACKS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION OF FOOD.
- 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
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- TRASH CAN IN WOMEN'S BATHROOM HAS NO LID. PROVIDE LID FOR SANITARY REASONS.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/22/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- The 3 comp sink is properly air-gapped. Violation corrected.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Exterior Walls and Roofs, Prot
- Comment:
- Roof leaks have been repaired, all new ceiling tiles are in the kitchen. Violation corrected.
- General violation description:
- 6-202.16 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
|
08/15/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- PERMANENTLY AIR GAP THE DRAINLINE UNDER THE THREE LARGE PREP SINKS. CORRECT WITHIN 10 DAYS. THE DRAINS WERE PROPPED UP WITH A SMALL POLE WITH TIES THAT HAD FALLEN DOWN TODAY. RECHECK IN 10 DAYS.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE BEVERAGE NOZZLES ON THE FOUNTAIN POP MACHINE TODAY WERE SOILED/MOLDY. KEEP CLEAN, CLEAN REGULARLY TO AVOID ACCUMULATION OF SOILS., TH, BEVERAGE NOZZLES WERE CLEANED AT TIME OF INSPECTION.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Dish washing Area Air diffuser(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CEILING IN THE DISH AREA IS MOLDY/SOILED TODAY. CLEAN REGULARLY. ( A NEW DROP CEILING IS BEING INSTALLED) THE FLOORS THROUGHOUT NEED CLEANING, ESPECIALLY IN THE WALK IN FREEZER ON THE NORTH SIDE OF THE BUILDING, THE PAPER GOODS STORAGE ROOM, THE DISH AREA, AND THE ENTIRE WAREHOUSE FLOOR. INCREASE CLEANING SCHEDULE, RECHECK IN 6 MONTHS, NEXT ROUTINE 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.
- Exterior Walls and Roofs, Prot
- Items:
- Exterior perimeter roof
- Problems:
- Does not protect from weather
- Corrections:
- Repair.
- Comment:
- REPAIR ROOF LEAKS BY NEXT INSPECTION. THERE ARE A FEW AREAS IN THE KITCHEN WHERE WATER IS LEAKING INTO THE ESTABLISHMENT. RECHECK WITHIN 6 MONTHS, NEXT ROUTINE.
- General violation description:
- 6-202.16 - Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- THERE IS NO LIGHT IN THE PAPER GOODS STORAGE AREA. CORRECT BY REPAIRING LIGHT FIXTURE IN ROOM BY NEXT INSPECTION.
- 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
|
06/26/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Dish washing Area Air diffuser(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the overhead air diffuser(s) located within kitchen areas. See the air diffuser located directly over the dish washing area. Simply wash diffusers often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially exposed.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- kitchen throughout
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Replace the missing overhead light shield(s) to the fluorescent light bulbs within the kitchen. This shield will help to minimize the chance of accidental bulb breakage and resulting broken glass. An alternative to shielding is to purchase and utilize a shatter proof bulb(s).
- 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
|
11/04/2013 | Routine |
- Critical: Controlling Pests
- Items:
- Routine inspections of premises for evidence of pests
- Locations:
- storage rack(s) Kitchen Area
- Problems:
- Not performed
- Corrections:
- Inspections must be performed as stated above.
- Comment:
- OBSERVED MOUSE DROPPINGS ON STORAGE NEXT TO 2-DOOR REACH-IN COOLER. , DROPPINGS ELIMINATED - PEST CONTROL RECEIVED ROUTINELY.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- dish washing area
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- WALLS AND CEILING OBSERVED TO BE MOLDY - PROVIDE SMOOTH, DURABLE, NONABSORBENT, EASILY CLEANABLE SURFACES.
- 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.
|
09/24/2012 | Routine |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISH MACHINE PROPERLY SANITIZING.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT REPAIRED.
- 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.
- Light Bulbs, Protective Shield
- Comment:
- ALL LIGHT SHIELDS IN PLACE.
- 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
- System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/29/2012 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- HEAT STRIP DID NOT CHANGE COLORS AND WATER TEMPERATURE WAS 148F.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 2-door cooler(s) cookline
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- men's restroom counter(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- COUNTER PANEL PEELING IN MEN'S RESTROOM - SECURE OR REPLACE.,
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Facility cookline
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) NO HOT WATER SUPPLY TO DRINK STATION HANDSINK 2) NO COLD WATER SUPPLY TO ONE HANDSINK IN WOMEN'S RESTROOM,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/20/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL 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
- Critical: System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Comment:
- EQUIPMENT REPAIRED.
- 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.
|
12/20/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) 2-COMPARTMENT PREP SINKS 2) BEVERAGE MACHINE POP CAPS AND SPIGOTS AT DRINK STATION
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) OVERHEAD SPRAYER HANGING BELOW THE FLOOD LEVEL RIM OF THE SINK AT 3-COMPARTMENT SINK GARBAGE DISPOSAL 2) OVERHEAD SPRAYER TOUCHING THE BOTTOM OF THE 2-COMPARTMENT SINKS IN MEAT PREP AREA 3) MISSING HOT WATER FAUCET HANDLE AT DRINK STATION HANDSINK 4) LEAK BEHIND ICE MACHINE CAUSING POOLED WATER
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARDS INSIDE WALK-IN COOLERS FOR COOKED FOODS AND HUMMUS 2) HANDSINKS DIRTY
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Facility
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CONCENTRATION OF SANITIZER EXCEEDS 50-100PPM CHLORINE IN WIPING CLOTH SOLUTIONS. USE CHEMICAL TEST STRIPS TO MEASURE THE CONCENTRATION OF SANITIZER IN WIPING CLOTH CONTAINERS.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- light shields Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- 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.
|
09/23/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- Prep area
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED EMPLOYEE WATER BOTTLES ON LOWER PREP TABLE SHELF. ALL BEVERAGES MUST BE CONSUMED FROM A CLOSED CONTAINER - A CUP WITH A LID AND STRAW OR POUR SPOUT ONLY. DISCONTINUE USE OF BOTTLES THAT ALLOW HAND/ MOUTH CONTAMINATION WHEN REMOVING AND REPLACING THE CAP., OPEN BEVERAGE DISCARDED.
- 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
- 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
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NUMEROUS CONTAINERS OF SOUPS STORED INSIDE THE WALK-IN COOLER WITHOUT A CONSUME BY DATE., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PREPARED AND STORED MORE THAN 24 HOURS PROVIDED WITH A CONSUME BY DATE.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- women's restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Storage area
- 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 FLOOR IN STORAGE AREA., ALL SINGLE SERVICE ITEMS STORED AT LEAST SIX INCHES FROM FLOOR AT ALL TIMES.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hot water faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- MISSING HOT WATER FAUCET HANDLE AT DRINK STATION HANDSINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- women's restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
03/10/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- Correction made: Observed a over head retractable water hose repaired to retract 5' off the floor after use.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Characteristics
- Comment:
- Correction Made: Observed rusted metal bolt on the interior middle compartment food preparation sink sealed with non rusting material.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Characteristics
- Comment:
- Correction made: Observed soiled red garden hose discarded and replaced with an approved potable water hose clear in color for easy cleaning.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: System Maintained in Good Repa
- Comment:
- Correction Made: Observed the cold water spigot working once again at both cited hand wash sinks to permit the water to be tempered @ 110*F for effective hand washing.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Drying mops
- Comment:
- Correction made: Observed the wet mop head draped over the squeeze chamber to increase air flow and drying time while reducing bacterial growth.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Light Bulbs, Protective Shield
- Comment:
- CORRECTION MADE: A.) OBSERVED PROTECTED FLURECENT LIGHT TUBES ABOVE DRY STORAGE SHELVES IN THE BACK CORNER HALL TO THE KITCHEN WITH CLEAR PLASTIC TUBES AND PLASTIC END CAPS. B.) OBSERVED THE SEVERAL BROKEN, CRACKED OR UNATTACHED PLASTIC LIGHT SHIELDS IN THE KITCHEN HAVE BEEN REPLACED WITH CLEAR PLASTIC TUBES AND PLASTIC END CAPS.
- 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
- Other Liquid Wastes and Rainwa
- Comment:
- Correction made: Observed the walk in cooler condensation collected and discharging 1" above the floor drain.;Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
- General violation description:
- 5-403.12 -
|
10/15/2010 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of Equipment
- Locations:
- kitchen spray nozzle
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- Observed a over head retractable water hose with attached squeeze sprayer laying on the floor in a 5 gallon bucket. Raise water spray nozzle off the floor to be air gapped at least 1" above the top rim of the overflow opening above or made in the bucket., ;An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- General violation description:
- 5-202.13 -
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen food prep sink
- Problems:
- Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed rusted metal bolt on the interior middle compartment food preparation sink. Replace bolt with non rusting material that is non-absorbent, durable and smooth for easy clean.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen food prep sink
- Problems:
- Allow migration of deleterious substances Partially cooked animal food(s)
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- Observed soiled red garden hose attached to the water spigot at the potato peeling location. Replace non-potable water hose with an approved potable water hose clear in color for easy cleaning.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: THE OWNER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 170*F water is coming out of the cold water spigot at two adjacent hand wash sinks. Also 170*F water is coming out of the hot water spigot at two adjacent hand wash sinks. The plumber has been called for immediate repairs. Hand wash water is to be tempered to 110*F for effective hand washing.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Drying mops
- Comment:
- Observed wet mop head improperly stored in the MOP BUCKET'S SQUEEZER CHAMBER. Correction made: Observed the wet mop head draped over the squeeze chamber to increase air flow and drying time while reducing bacterial growth.,
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Light Bulbs, Protective Shield
- Items:
- Light shielding light shield(s)
- Locations:
- kitchen ceiling lights
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- A.) OBSERVED UNPROTECTED FLURECENT LIGHT TUBES ABOVE DRY STORAGE SHELVES IN THE BACK CORNER HALL TO THE KITCHEN. INSTALL CLEAR PLASTIC TUBES AND PLASTIC END CAPS OR INSTALL PLASTIC LIGHT PANEL FOR THESE FLURECENT LIGHTS. B.) OBSERVED SEVERAL BROKEN, CRACKED OR UNATTACHED PLASTIC LIGHT SHIELDS IN THE KITCHEN. REPLACE OR RE-INSTALL PROTECTIVE LIGHT SHIELDS TO FULLY CAPTURE GLASS FRAGMENTS CAUSED BY FUTURE POSSIBLE BULB BREAKAGE.,
- 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
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) condensate drainage
- Locations:
- kitchen ceiling
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- Observed puddle of condensation collecting under the cooling coils in the walk-in. Adjust the condensation pan to fully capture and direct collected condensation down the drain line discharging 1" above the floor drain., ;Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
- General violation description:
- 5-403.12 -
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) rain water, Liquid waste(s) condensate drainage
- Locations:
- kitchen ceiling
- Problems:
- Not drained from point of discharge, Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system., Drain from point of discharge to proper disposal system.
- Comment:
- Observed signs of rain water dripping through ceiling of kitchen on to floor and also collecting inside protective ceiling light shields. Address rain water leak to be fully captured by the roof and discharged through the roof gutters.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- kitchen ceiling
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Observed ceiling with pealing paint and cracked plaster due to rain water damage. Repair surface and paint with high gloss, durable, non-absorbent paint to be smooth for easy cleaning.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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09/17/2010 | Routine Inspection |
- Critical: Conveying sewage
- Comment:
- AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS OBSERVED BETWEEN THE END THE CONDENSER DRAIN LINE AND THE RIM OF A DRAIN CUP LOCATED BELOW THE LINE. THE AIR GAP WAS CREATED BY CUTTING AWAY A PORTION OF THE END OF THE LINE. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Cooling
- Comment:
- AT ABOUT 11:50 A.M., THE FOLLOWING COOLED SOUPS IN THE WALK IN COOLER WERE FOUND AT THE TEMPERATURES LISTED (IN DEGREES F): BEAN SOUP (COOKED/COOLED YESTERDAY): 38, CHICKEN SOUP (COOKED/COOLED MONDAY): 39, LAMB SOUP (COOKED/COOLED TUESDAY): 39. PER THE OPERATOR, THE SOUPS WERE COOLED IN THE FOLLOWING MANNER: 1. AFTER COOKING, THE TEMPERATURE IS TAKEN AND THE SOUP IS TRANSFERRED TO LARGE CONTAINERS. 2. NEXT THE CONTAINERS ARE PLACED IN A MASSIVE ICE BATH HELD IN A LARGE PLASTIC TUB. THE LEVEL OF THE ICE BATH IS MADE TO THE LEVEL OF THE SOUP IN THE CONTAINER. 3. AT THIS POINT, THE SOUP IS STIRRED EVERY 15 MINUTES AND THE ICE BATH IS REPLENISHED WITH FRESH ICE AS NEEDED. 4. AFTER REACHING 135 DEGREES F, A CHILL PADDLE IS THEN INSERTED INTO THE CONTAINER OF SOUP. 5. THE TEMPERATURE OF THE SOUP IS MONITORED AS IT PASSES FROM 135 - 41 DEGREES F. THE OPERATOR STATES THAT IT TAKES 2 HOURS OR LESS TO PASS FROM 135 - 70 DEGREES F, AND ABOUT 3 1/2 HOURS TO PASS FROM 70 - 41 DEGREES F OR LESS. TO ACCOMMODATE THE NEW COOLING PROCEDURE, THE OPERATOR STATES THAT THE INGREDIENTS ARE PREPARED THE DAY PRIOR, SO THAT THE FOLLOWING MORNING THE COOKING OF THE SOUP CAN BEGIN AT 8:00 A.M. AND END BY 11:00 A.M. THE OPERATOR SHOWED LOG SHEETS WHERE THE TIME AND TEMPERATURE OF THE COOLING IS MONITORED. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
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04/08/2010 | Follow-up |
- Critical: Conveying sewage
- Comment:
- AT THE TIME OF INSPECTION, DRAINAGE FROM THE CONDENSER OF WALK IN COOLER C- 6 HAD BEEN REROUTED (WITH PVC PIPING) TO A LARGER METAL PIPE ENTERING THE WALL OUT SIDE OF THE COOLER. HOWEVER, THE DRAINAGE MAY NOT BE ATMOSPHERICALLY DISCHARGED BECAUSE THE PVC PIPE FROM THE CONDENSER IS DIRECTLY CONNECTED TO THE PIPE ENTERING THE WALL. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE PVC CONDENSER DRAIN LINE AND THE METAL PIPE ENTERING THE WALL. A SECOND RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: IF IT IS PERCEIVED, THAT TIME BEYOND 10 DAYS IS NECESSARY TO CREATE THE AIR GAP, CONTACT OUR OFFICE AT 1-734-727-5684 AND ADDITIONAL TIME MAY BE GRANTED PENDING THE APPROVAL OF THE HEALTH DEPARTMENT. ,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Cooling
- Comment:
- AT ABOUT 10:20 A.M., COVERED CONTAINERS OF VEGETABLE SOUP AND LENTIL SOUP IN THE WALK IN COOLER WERE FOUND AT 48 AND 47 DEGREES F. THE CHEF STATES THAT THE SOUPS WERE COOKED YESTERDAY AT ABOUT 4:30 P.M. AND COOLED BY PLACING CHILL PADDLES IN THE SOUPS AND THEN PLACING THEM IN THE WALK IN COOLER. ENSURE THAT SOUPS ARE COOLED FROM 135-70 DEGREES F WITHIN 2 HOURS AND 70 - 41 DEGREES F WITHIN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS. THE OPERATOR WAS TOLD TO DISCARD THE SOUPS AND FOR FOOD SAFETY. THIS IS A CRITICAL VIOLATION. A SECOND RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: ENSURE THAT SOME ONE IS AVAILABLE TO MONITOR BOTH THE TIME AND TEMPERATURE OF THE SOUPS AS THEY COOL. CONSIDER PREPARING THEM IN THE MORNING SO THAT THE COOLING CAN BE MONITORED WHILE STAFF ARE PRESENT. CONSIDER USING METAL STOCK POTS INSTEAD OF PLASTIC TUBS. TRY DIVIDING THE SOUPS INTO SMALLER PORTIONS. ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: System Maintained in Good Repa
- Comment:
- AT THE TIME OF INSPECTION, THE OPERATOR HAD INSTALLED A NEW MUSHROOM STYLE ATMOSPHERIC VACUUM BREAKER ON A WATER SUPPLY LINE NEAR THE DISH MACHINE. WHEN EXAMINED WHILE RUNNING WATER THROUGH A HOSE NEAR BY, WATER WAS NOT OBSERVED LEAKING FROM THE VACUUM BREAKER. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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03/24/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Mediterranean Chef Cuisine, Llc, 13250 Rotunda Dr., Dearborn, MI 48120 »