Mediterranean Grill (#9), Metro Airport-Mcnamara-A, Gate A54, Romulus, MI 48242 - inspection findings and violations

Business Info

Restaurant name: MEDITERRANEAN GRILL (#9)
Address: Metro Airport-Mcnamara-A, Gate A54, Romulus, MI 48242
Permit #: 039604
Non-smoking facility: No
Last inspection: 10/07/2014

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Inspection findings	Inspection date	Type
Critical: Backflow Prevention Comment: CORRECTED. THE DRAIN LINE FROM THE 3-COMPARTMENT SINK HAS BEEN REPAIRED TO PROVIDE AN AIR GAP OF APPROXIMATELY 3 INCHES ABOVE THE FLOOR DRAIN. General violation description: 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection. Critical: Backflow Prevention Device, Wh Comment: CORRECTED AT TIME OF FOLLOW-UP INSPECTION. A HOSE BIBB BACK FLOW PREVENTER WAS INSTALLED ON THE 3-COMPARTMENT SINK FAUCET. 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 Critical: Controlling Pests Comment: CORRECTED. NO DRAIN FLIES/GNATS OBSERVED IN FACILITY TODAY. ERADICO PEST CONTROL SERVICES THE FACILITY. GNAT TRAPS HAVE BEEN PLACED IN AREAS NEAR DRAIN LINES. 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 Comment: CORRECTED. 1. ALL COOK LINE CUTTING BOARDS HAVE BEEN REPLACED AND OBSERVED TO BE CLEAN. 2. THE CAN OPENER BLADE AND TABLE MOUNT HAVE BE THOROUGHLY CLEANED. 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: CORRECTED AT TIME OF FOLLOW-UP INSPECTION. UPON ARRIVAL FOR INSPECTION NOTED THAT THE SOUTH SIDE OF THE STEAM TABLE WAS IN USE WITH CHICKEN, BEEF, AND HAMBURGER PATTIES HELD IN WATER AT 132-135F. THE UNIT HAS NOT BEEN REPAIRED BUT THE MAINTENANCE TECHNICIAN STATES THAT THE PARTS ARE ON ORDER. STAFF WAS INSTRUCTED TO IMMEDIATELY RE-HEAT THE NOTED FOOD ITEMS ON THE RANGE AND TO NOT USE THE SOUTH SIDE OF THE STEAM TABLE. THE HAMBURGER PATTIES, CHICKEN AND BEEF WERE REHEATED TO AT LEAST 165F AND WILL BE HELD ON THE FLAT TOP GRILL UNTIL THE STEAM TABLE IS REPAIRED. 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: Using a Handwashing Sink Comment: CORRECTED. THE HAND WASH SINK ACROSS FROM THE 3-COMPARTMENT SINK HAS BEEN REPAIRED. HOT AND COLD WATER ARE PROVIDED. THE SINK IS ACCESSIBLE FOR HAND WASHING. 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) Critical: When to Wash Comment: CORRECTED. OBSERVED COOK LINE AND DISH WASHING EMPLOYEES WASHING HANDS WHEN REQUIRED. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms	10/07/2014	Follow-up
Critical: Backflow Prevention Items: Backflow/backsiphonage prevention device(s) Problems: Not provided on Sink Corrections: Provide adequate air gap. Comment: DRAIN LINE FROM THE 3-COMPARTMENT SINK OBSERVED EXTENDING WELL BELOW THE FLOOD RIM OF THE FLOOR DRAIN. FOOD PREP IS CONDUCTED IN THIS SINK. AT THE TIME OF INSPECTION, THE MIDDLE SINK OBSERVED FULL OF LEAF LETTUCE. AN AIR GAP MUST BE PROVIDED BETWEEN THE END OF THE DRAIN LINE FROM FOOD EQUIPMENT AND THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. SHORTEN OR ADJUST THE DRAIN LINE FROM THE 3-COMPARTMENT SINK TO PROVIDE AN ADEQUATE AIR GAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., General violation description: 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection. Critical: Backflow Prevention Device, Wh Items: Backflow prevention backflow/backsiphonage device Problems: Not provided Corrections: Provide. Comment: OBSERVED HOSE ATTACHED AT THE 3-COMPARTMENT SINK FAUCET AND EXTENDING INTO THE SINK BASIN. NO BACK FLOW PREVENTION DEVICE IS INSTALLED AT THE FAUCET. TO PREVENT POSSIBLE CONTAMINATION OF THE DRINKING WATER SUPPLY, A HOSE MAY NOT BE ATTACHED AT A FAUCET THAT DOES NOT HAVE A BACK FLOW PREVENTION DEVICE. PROVIDE HOSE BIBB BACK FLOW PREVENTER OR INSTALL FAUCET WITH INTEGRATED ATMOSPHERIC VACUUM BREAKER AT THE 3-COMPARTMENT SINK. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., 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 Critical: Controlling Pests Items: Pest(s) gnats Problems: Present in facility Corrections: Remove pests from facility. Comment: MANY GNATS OBSERVED IN THE BAR AND FRESH JUICE PREP AREA. THE PRESENCE OF PESTS MUST BE CONTROLLED. CONTACT THE PEST CONTROL OPERATOR. ERADICATE GNATS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. THIS REPEAT VIOLATION WAS CITED AT 3 CONSECUTIVE ROUTINE INSPECTIONS AND WILL BE DISCUSSED AT THE INFORMAL CONFERENCE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., 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) Equipment Problems: With accumulation of debris Corrections: Keep clean. Comment: 1. CUTTING BOARDS ON COOK LINE ARE HEAVILY SOILED/STAINED 2. CAN OPENER BLADE AND CAN OPENER TABLE MOUNT ARE SOILED WITH ACCUMULATED DRIED FOOD DEBRIS FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. THOROUGHLY CLEAN THE NOTED AREAS. COMPLIANCE WILL BE CONFIMRED AT A FOLLOW-UP 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 Critical: Potentially Hazardous Food (Ti Items: Hot food item(s) Problems: Stored below 135 degrees F Corrections: Store above 135 degrees F. Comment: FOODS HELD ON THE RIGHT SIDE OF THE STEAM TABLE OBSERVED 120-130F INCLUDING COOKED HAMBURGER PATTIES, COOKED TURKEY BURGER PATTIES, AND COOKED CHICKEN. THE RIGHT SIDE OF THE STEAM TABLE IS NOT TURNED ON OR DOES NOT WORK. HOT FOODS MUST BE HELD AT 41F OR HOTTER. REHEAT THE NOTED FOODS TO AT LEAST 165F BEFORE HOLDING AT 135F. DO NOT STORE HOT FOODS IN THE RIGHT SIDE OF THE STEAM TABLE IF IT IS NOT CAPABLE OF HOLDING FOOD AT 135*F OR HOTTER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., 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: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not accessible Corrections: Handwashing sinks are to be accessible for use at all times Comment: THE HAND WASH SINK ACROSS FROM THE 3-COMPARTMENT SINK IS NOT FUNCTIONING. NEITHER HOT OR COLD WATER PROVIDED. FOOD BOXES ARE STORED IN FRONT OF THE SINK. HAND WASH SINKS MUST BE ACCESSIBLE AND FUNCTIONAL FOR USE. REPAIR THE HAND WASH SINK. COMPLIANCE WILL BE CONFIMRED AT A FOLLOW-UP INSPECTION., 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) Critical: When to Wash Items: Employee(s) Problems: Did not wash hands Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: 1. OBSERVED COOK LINE EMPLOYEES CHANGING GLOVES WHEN CHANGING TASKS, AFTER CLEANING, AND AFTER PICKING UP ITEMS FROM THE FLOOR WITHOUT WASHING HANDS AT EACH GLOVE CHANGE. 2. OBSERVED DISH WASHING EMPLOYEE HANDLING CLEAN WARES AFTER HANDLING SOILED WARES WITHOUT FIRST WASHING HANDS. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, WHEN CHANGING GLOVES AND TASKS, ETC. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. DUE TO ONGOING NON-COMPLIANCE WITH THIS PRIORITY VIOLATION, AN INFORMAL CONFERENCE WILL BE SCHEDULED TO CONFIRM COMPLIANCE. AN OFFICE CONSULTATION MEETING WAS HELD AFTER THE LAST ROUTINE INSPECTION. NOTIFICATION OF THIS MEETING WILL BE DELIVERED TO THIS FACILITY. THE ASSOCIATED FEES FOR THIS MEETING WILL BE CHARGED., General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Cutting Surfaces Items: Cutting surface(s) cutting board(s) Problems: With deep cuts/grooves Corrections: Repair/replace to provide smooth cutting surface. Comment: CUTTING BOARDS AT THE COOK LINE OBSERVED HEAVILY SCORED/STAINED. RESURFACE OR REPLACE THE CUTTING BOARDS TO BE SMOOTH AND EASILY CLEANABLE. General violation description: 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Eating, Drinking, or Using Tob Items: Beverage container Problems: Not covered Corrections: Keep covered. Comment: 1. OBSERVED 2 UNCOVERED EMPLOYEE BEVERAGES ON THE COOK LINE 2. OBSERVED EMPLOYEE PERSONAL FOOD ITEMS STORED ON THE TOP SHELF OF THE PEPSI COOLER ABOVE FOOD FOR CUSTOMER CONSUMPTION 3. OBSERVED COOK LINE EMPLOYEE PREPARING FOOD WITH HALF EXPOSED TOOTHPICK IN HIS MOUTH EMPLOYEE PERSONAL BEVERAGES MUST BE STORED IN A COVERED CONTAINER. PERSONAL FOOD AND BEVERAGES MUST BE STORED IN A DESIGNATED AREA THAT IS BELOW AND AWAY FROM FOOD INTENDED FOR CUSTOMERS AND CLEAN EQUIPMENT/SURFACES. EMPLOYEES MAY NOT HAVE TOOTHPICKS, CANDY, GUM, ETC IN THEIR MOUTHS WHILE PREPARING FOOD. 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	08/29/2014	Routine
Critical: Controlling Pests Comment: CORRECTED. FACILITY IS BEING SERVICED WEEKLY BY ERADICO PEST CONTROL. NO DRAIN FLIES OBSERVED TODAY. 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: Ready-to-Eat, Potentially Haza Comment: CORRECTED. FOODS ARE NOW PREPARED DAILY AND PREPARED FOOD ITEMS ARE NOT HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR. AS A RESULT, DATE MARKING IS NOT REQUIRED FOR THESE ITEMS. 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: Using a Handwashing Sink Comment: CORRECTED. HAND WASH SINKS ARE ACCESSIBLE FOR HAND WASHING. 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) Critical: When to Wash Comment: CORRECTED. EMPLOYEES OBSERVED WASHING HANDS AS REQUIRED AT TASK CHANGES AND WHEN CHANGING GLOVES. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms	03/21/2014	Follow-up
Critical: Controlling Pests Items: Pest(s) gnats Problems: Present in facility Corrections: Remove pests from facility. Comment: 1. MANY DRAIN FLIES OBSERVED IN THE FACILITY NEAR THE 3-COMPARTMENT SINK , IN THE BAR AREA, AT THE COOK LINE TRASH CAN/SOILED DISH CART. 2. 2 DEAD MICE OBSERVED IN GLUE TRAP IN THE LOWER LEVEL STORAGE ARE. CONTACT THE PEST CONTROL OPERATOR TO TREAT THE FACILITY. ERADICATE THE DRAIN FLIES. CLEAN THE FACILITY TO REDUCE PEST HARBORAGE CONDITIONS. REMOVE DEAD PESTS FROM THE FACILITY DAILY. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. , 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: Ready-to-Eat, Potentially Haza Items: In house prepared ready-to-eat potentially hazardous food(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: NO DATE MARKINGS OBSERVED ON REQUIRED FOODS SUCH AS General violation description: 3-501.17 - STUFFED GRAPE LEAVES, HUMMUS, TUNA SALAD, FACILITY-MADE SALAD DRESSINGS IN THE WALK-IN COOLER. DATE LABEL THE REQUIRED FOOD ITEMS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., Critical: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored Corrections: Remove items from handsink. Do not store items at handsink. Comment: HAND WASH SINK AT THE COOK LINE HAD PITCHER IN IT AND WAS FULL OF FOOD DEBRIS PREVENTING WATER FROM DRAINING PROPERLY. THE HAND WASH SINKS NEAR THE 3-COMPARTMENT SINK AND THE DISH MACHINE OBSERVED SOILED WITH FOOD DEBRIS., 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) Critical: When to Wash Items: Employee(s) Problems: Did not wash hands Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: 1. EMPLOYEE DID NOT CHANGE GLOVES OR WASH HANDS AFTER HANDLING SOILED WARES BEFORE HANDLING CLEAN, SANITIZED WARES AT THE DISH MACHINE 2. EMPLOYEE DID NOT WASH HANDS WHEN CHANGING GLOVES AFTER HANDLING RAW CHICKEN AT THE COOK LINE EMPLOYEES MUST WASH HANDS WHEN HANDS ARE CONTAMINATED, AT EACH GLOVE CHANGE, AND WHEN CHANGING TASKS. TRAIN STAFF ON WHEN TO WASH REQUIREMENTS. DUE TO ONGOING NON-COMPLIANCE WITH THIS VIOLATION AN OFFICE CONSULTATION MEETING WILL BE HELD. THE ASSOCIATED FEES FOR THIS MEETING WILL BE CHARGED. NOTIFICATION OF THIS MEETING WILL BE HAND-DELIVERED TO THIS FACILITY., General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Cleaning, Frequency and Restri Items: Physical facilities/structures floors Problems: With accumulation of debris Corrections: Keep clean. Comment: PHYSICAL FACILITY IS IN NEED OF GENERAL CLEANING, ESPECIALLY IN THE FOLLOWING AREAS: -THE CEILING OF THE ROOM WHERE BREAD IS STORED AT THE END OF THE COOK LINE -THE FLOOR ON THE COOK LINE/ BELOW AND AROUND ALL EQUIPMENT 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. Comment: MOPS NOT HUNG TO DRY. 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. Eating, Drinking, or Using Tob Items: Beverage container Problems: Not covered Corrections: Keep covered. Comment: 2 UNCOVERED EMPLOYEE BEVERAGE CUPS OBSERVED IN THE KITCHEN. 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 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: BAG OF ONIONS STORED ON SOILED FLOOR AT COOK LINE, BAG OF RAW BEETS STORED ON FLOOR IN JUICE BAR AREA. General violation description: 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location Heating, Ventilating, Air Cond Items: HVAC system Problems: Allows for contamination Of food Corrections: Repair/replace to prevent contamination. Comment: VENTILATION HOOD IS MISSING ALL HOOD FILTERS. REPLACE. General violation description: 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS. 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: SCOOPS STORED WITH HANDLES IN THE FOOD OR SCOOPS WITHOUT HANDLES USED/STORED IN THE FOOD FOR THE FOLLOWING ITEMS: -ICE BIN AT THE ICE MACHINE -SALAD DRESSINGS IN THE WALK-IN COOLER -DRY LENTILS/BEANS 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 Light Bulbs, Protective Shield Items: Light shielding Problems: Not provided Corrections: Provide adequate light shields and end caps or shatter-proof bulbs. Comment: 2 MISSING LIGHT SHIELDS IN LOWER LEVEL STORAGE AREA AND ONE CRACKED LIGHT SHIELD IN KITCHEN. General violation description: 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: ACCUMULATION OF DEBRIS OBSERVED ON TOP OF THE ICE MACHINE, ON THE WIRE RACK SHELVES IN THE WALK-IN COOLER, THE UNUSED COOLER DRAWERS ON THE COOK LINE ARE HEAVILY SOILED WITH GREASE/FOOD DEBRIS, PREP COOLER LIDS ARE SOILED AND STORED ON THE FLOOR, AREA AROUND THE SHAFT OF THE CAN OPENER SOILED WITH DRIED FOOD DEBRIS. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Problems: Not completely submerged in sanitizing solution Corrections: Store wiping cloths completely submersed in sanitizer. Comment: MANY WET WIPING CLOTHS STORED ON COUNTERS THROUGHOUT THE KITCHEN AND BAR. 2 WIPING CLOTH SANITIZER BUCKETS STORED ON THE PREP CUTTING BOARDS ON THE COOK LINE, 0 PPM CL OBSERVED IN THE WIPING CLOTH BUCKET AT THE BAR. General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry	02/24/2014	Routine
Critical: Potentially Hazardous Food (Ti Comment: CORRECTED. ALL FOODS IN THE COOK LINE PREP COOLER AND THE WALK-IN COOLER OBSERVED WELL BELOW 41F. TEMPERATURE MONITORING LOGS ARE COMPLETED 4 TIMES DAILY AND SUBMITTED TO THE WAYNE COUNTY HEALTH DEPT VIA FAX. 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: Potentially Hazardous Food (Ti Comment: CORRECTED. ALL FOODS IN THE COOK LINE PREP COOLER AND THE WALK-IN COOLER OBSERVED WELL BELOW 41F. TEMPERATURE MONITORING LOGS ARE COMPLETED 4 TIMES DAILY AND SUBMITTED TO THE WAYNE COUNTY HEALTH DEPT VIA FAX. 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)	10/10/2013	Follow-up
Critical: Controlling Pests Comment: CORRECTED. NO DRAIN FLIES OBSERVED IN THE FACILITY TODAY. THE PEST CONTROL OPERATOR HAS BEEN SERVICING THE FACILITY AND WAS ON-SITE YESTERDAY. 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: Controlling Pests Comment: CORRECTED. NO DRAIN FLIES OBSERVED IN THE FACILITY TODAY. THE PEST CONTROL OPERATOR HAS BEEN SERVICING THE FACILITY AND WAS ON-SITE YESTERDAY. 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 Comment: CORRECTED. OBSERVED THE FOLLOWING AREAS TO BE CLEAN TODAY General violation description: 4-601.11 - THE ICE BIN AND ICE MAKING PARTS OF THE ICE MACHINE, THE CAN OPENER BLADE, THE EXTERIOR OF THE PLASTIC FOOD CONTAINERS, THE SCISSORS AND TONGS IN STORAGE AND THE KNIVES AT THE COOK LINE ARE NOT STORED IN A CREVICE BETWEEN EQUIPMENT. Critical: Equipment, Food-Contact Surfac Comment: CORRECTED. OBSERVED THE FOLLOWING AREAS TO BE CLEAN TODAY General violation description: 4-601.11 - THE ICE BIN AND ICE MAKING PARTS OF THE ICE MACHINE, THE CAN OPENER BLADE, THE EXTERIOR OF THE PLASTIC FOOD CONTAINERS, THE SCISSORS AND TONGS IN STORAGE AND THE KNIVES AT THE COOK LINE ARE NOT STORED IN A CREVICE BETWEEN EQUIPMENT. Critical: Potentially Hazardous Food (Ti Comment: NOT CORRECTED. THE FOLLOWING FOODS OBSERVED HELD AT 50-53F IN THE 2-DOOR TRUE BRAND PREP COOLER ON THE SOUTH END OF THE COOK LINE: SALMON FILETS, SEVERAL CONTAINERS OF DICED AND SLICED TOMATOES, FRESH FRUIT SALAD CONTAINING MELON, GARDEN BURGER PATTIES, DELI HAM. OBSERVED THE AMBIENT AIR TEMPERATURE TO BE 50F. WATER OBSERVED ACCUMULATING IN THE FLOOR OF THE COOLER. THE COOLER IS SET AT THE COLDEST SETTING. THE COVERS FOR THE OPEN TOP PORTION OF THE COOLER ARE REMOVED FROM THE UNIT ELIMINATING THE ABILITY TO CLOSE THE LIDS BETWEEN ORDERS. THE WALK-IN COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 38F TODAY. ALL FOODS IN THE WALK-IN COOLER OBSERVED AT 41F OR BELOW. A DOOR CLOSING MECHANISM HAS BEEN INSTALLED ON THE WALK-IN COOLER DOOR. DUE TO ONGOING NON-COMPLIANCE, AN OFFICE CONSULTATION MEETING WILL BE HELD., 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: Potentially Hazardous Food (Ti Comment: NOT CORRECTED. THE FOLLOWING FOODS OBSERVED HELD AT 50-53F IN THE 2-DOOR TRUE BRAND PREP COOLER ON THE SOUTH END OF THE COOK LINE: SALMON FILETS, SEVERAL CONTAINERS OF DICED AND SLICED TOMATOES, FRESH FRUIT SALAD CONTAINING MELON, GARDEN BURGER PATTIES, DELI HAM. OBSERVED THE AMBIENT AIR TEMPERATURE TO BE 50F. WATER OBSERVED ACCUMULATING IN THE FLOOR OF THE COOLER. THE COOLER IS SET AT THE COLDEST SETTING. THE COVERS FOR THE OPEN TOP PORTION OF THE COOLER ARE REMOVED FROM THE UNIT ELIMINATING THE ABILITY TO CLOSE THE LIDS BETWEEN ORDERS. THE WALK-IN COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 38F TODAY. ALL FOODS IN THE WALK-IN COOLER OBSERVED AT 41F OR BELOW. A DOOR CLOSING MECHANISM HAS BEEN INSTALLED ON THE WALK-IN COOLER DOOR. DUE TO ONGOING NON-COMPLIANCE, AN OFFICE CONSULTATION MEETING WILL BE HELD., CORRECTED. ALL FOODS IN THE COOK LINE PREP COOLER AND THE WALK-IN COOLER OBSERVED WELL BELOW 41F. TEMPERATURE MONITORING LOGS ARE COMPLETED 4 TIMES DAILY AND SUBMITTED TO THE WAYNE COUNTY HEALTH DEPT VIA FAX. 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: Potentially Hazardous Food (Ti Comment: NOT CORRECTED. THE FOLLOWING FOODS OBSERVED HELD AT 50-53F IN THE 2-DOOR TRUE BRAND PREP COOLER ON THE SOUTH END OF THE COOK LINE: SALMON FILETS, SEVERAL CONTAINERS OF DICED AND SLICED TOMATOES, FRESH FRUIT SALAD CONTAINING MELON, GARDEN BURGER PATTIES, DELI HAM. OBSERVED THE AMBIENT AIR TEMPERATURE TO BE 50F. WATER OBSERVED ACCUMULATING IN THE FLOOR OF THE COOLER. THE COOLER IS SET AT THE COLDEST SETTING. THE COVERS FOR THE OPEN TOP PORTION OF THE COOLER ARE REMOVED FROM THE UNIT ELIMINATING THE ABILITY TO CLOSE THE LIDS BETWEEN ORDERS. THE WALK-IN COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 38F TODAY. ALL FOODS IN THE WALK-IN COOLER OBSERVED AT 41F OR BELOW. A DOOR CLOSING MECHANISM HAS BEEN INSTALLED ON THE WALK-IN COOLER DOOR. DUE TO ONGOING NON-COMPLIANCE, AN OFFICE CONSULTATION MEETING WILL BE HELD., 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: Potentially Hazardous Food (Ti Comment: NOT CORRECTED. THE FOLLOWING FOODS OBSERVED HELD AT 50-53F IN THE 2-DOOR TRUE BRAND PREP COOLER ON THE SOUTH END OF THE COOK LINE: SALMON FILETS, SEVERAL CONTAINERS OF DICED AND SLICED TOMATOES, FRESH FRUIT SALAD CONTAINING MELON, GARDEN BURGER PATTIES, DELI HAM. OBSERVED THE AMBIENT AIR TEMPERATURE TO BE 50F. WATER OBSERVED ACCUMULATING IN THE FLOOR OF THE COOLER. THE COOLER IS SET AT THE COLDEST SETTING. THE COVERS FOR THE OPEN TOP PORTION OF THE COOLER ARE REMOVED FROM THE UNIT ELIMINATING THE ABILITY TO CLOSE THE LIDS BETWEEN ORDERS. THE WALK-IN COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 38F TODAY. ALL FOODS IN THE WALK-IN COOLER OBSERVED AT 41F OR BELOW. A DOOR CLOSING MECHANISM HAS BEEN INSTALLED ON THE WALK-IN COOLER DOOR. DUE TO ONGOING NON-COMPLIANCE, AN OFFICE CONSULTATION MEETING WILL BE HELD., CORRECTED. ALL FOODS IN THE COOK LINE PREP COOLER AND THE WALK-IN COOLER OBSERVED WELL BELOW 41F. TEMPERATURE MONITORING LOGS ARE COMPLETED 4 TIMES DAILY AND SUBMITTED TO THE WAYNE COUNTY HEALTH DEPT VIA FAX. General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Ready-to-Eat, Potentially Haza Comment: CORRECTED. OBSERVED REQUIRED FOODS DATE MARKED WITH THE DISCARD DATE USING DAY DOT LABELS. 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: Ready-to-Eat, Potentially Haza Comment: CORRECTED. OBSERVED REQUIRED FOODS DATE MARKED WITH THE DISCARD DATE USING DAY DOT LABELS. 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: Ready-to-Eat, Potentially Haza Comment: CORRECTED. OBSERVED REQUIRED FOODS DATE MARKED WITH THE DISCARD DATE USING DAY DOT LABELS. 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: Ready-to-Eat, Potentially Haza Comment: CORRECTED. OBSERVED REQUIRED FOODS DATE MARKED WITH THE DISCARD DATE USING DAY DOT LABELS. 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: System Maintained in Good Repa Comment: CORRECTED. THE FAUCET AT THE COOK LINE HAND WASH SINK HAS BEEN REPLACED AND IS FUNCTIONING PROPERLY. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: System Maintained in Good Repa Comment: CORRECTED. THE FAUCET AT THE COOK LINE HAND WASH SINK HAS BEEN REPLACED AND IS FUNCTIONING PROPERLY. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: When to Wash Comment: CORRECTED. OBSERVED EMPLOYEES WASHING HANDS FREQUENTLY TODAY ESPECIALLY WHEN CHANGING GLOVES, CHANGING TASKS, AND AFTER CONTAMINATION OCCURS. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Critical: When to Wash Comment: CORRECTED. OBSERVED EMPLOYEES WASHING HANDS FREQUENTLY TODAY ESPECIALLY WHEN CHANGING GLOVES, CHANGING TASKS, AND AFTER CONTAMINATION OCCURS. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms	09/18/2013	Follow-up
Critical: Controlling Pests Items: Pest(s) gnats Problems: Present in facility Corrections: Remove pests from facility. Comment: OBSERVED DRAIN FLIES (SEWAGE GNATS) THROUGHOUT THE FACILITY, ESPECIALLY IN THE BAR AREA. THE PRESENCE OF PESTS MUST BE CONTROLLED. CONTRACT A PEST CONTROL OPERATOR. ERADICATE THE DRAIN FLIES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., 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 THE FOLLOWING FOOD CONTACT SURFACES SOILED WITH FOOD DEBRIS: -INTERIOR OF THE ICE BIN AND ICE MAKING PARTS OF THE ICE MACHINE -CAN OPENER BLADE -SCISSORS AND TONGS HANGING IN STORAGE -KNIVES STORED IN THE CREVICE BETWEEN THE COOLER AND STEAM TABLE ON THE COOK LINE -THE EXTERIOR OF PLASTIC FOOD STORAGE CONTAINERS ARE NOT CLEANED. THE CONTAINERS ARE STACKED TOGETHER CONTAMINATING THE INTERIOR/FOOD-CONTACT SURFACES FOOD-CONTACT SURFACE S MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED ITEMS NOW AND KEEP CLEAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP 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 Critical: Potentially Hazardous Food (Ti Items: Cold food item(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: MANY FOODS OBSERVED HELD AT UNSAFE TEMPERATURES IN THE WALK-IN COOLER AND COOK LINE PREP COOLER. IN THE WALK-IN COOLER OBSERVED THE FOLLOWING FOOD ITEMS HELD AT 56-60F: -VARIOUS CONTAINERS OF MARINATED RAW CHICKEN BREAST -4 PACKAGES OF RAW GROUND BEEF (10# TUBES) -RAW MARINATED BEEF -SAUSAGE -RAW BACON -SOUP -FACILITY-MADE DRESSING -COOKED CHICK PEAS -TABBOULI SALAD WITH CHOPPED TOMATOES -STUFFED GRAPE LEAVES (COOKED) -FRUIT SALAD CONTAINING CANTALOUPE MELON IN THE COOK LINE 2-DOOR TRUE BRAND PREP COOLER OBSERVED THE FOLLOWING FOODS HELD AT 48-50F: -FRESH MOZZARELLA -COOKED GARDEN BURGER PATTIES -COOKED POTATOES (FOR POTATO SKINS) -COTTAGE CHEESE -SALMON FILETS -RAW MARINATED CHICKEN BREAST -SLICED AND DICED TOMATOES -LEAF LETTUCE COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. TEMPERATURE ABUSED FOODS MUST BE DISCARDED TO PROTECT PUBLIC SAFETY. CORRECT IMMEDIATELY. NOTED FOODS OBSERVED DISCARDED INTO DUMPSTER AT TIME OF INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. ENFORCEMENT ACTION MAY INCLUDE AN OFFICE CONSULTATION MEETING AND THE ASSOCIATED FEES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., , General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Ready-to-Eat, Potentially Haza Items: In house prepared ready-to-eat potentially hazardous food(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: NO DATE MARKING OBSERVED ON FOOD ITEMS SUCH AS: -COOKED STUFFED GRAPE LEAVES -SOUP -DELI HAM -COOKED POTATOES FOR POTATO SKINS -COOKED GARDEN BURGER PATTIES -FRUIT SALAD CONTAINING CANTALOUPE READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK ALL REQUIRED FOOD ITEMS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., 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: Safe, Unadulterated, and Hones Items: Food Problems: Not safe Corrections: Discard. Comment: OBSERVED OPEN PACKAGE OF DELI HAM IN THE COOK LINE PREP COOLER WITH MOLD-LIKE GROWTH COVERING A LARGE PORTION OF THE SURFACE FOOD MUST BE SAFE AND UNADULTERATED. DISCARD THE NOTED HAM. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE PACKAGE OF HAM INTO THE TRASH. General violation description: 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented. Critical: System Maintained in Good Repa Items: Plumbing system water line(s) Problems: Not repaired according to law Corrections: Repair according to law. Comment: THE FAUCET FROM THE COOK LINE HAND WASH SINK NEAREST THE SOUTH END OF THE LINE IS MISSING. REPLACE. ENSURE THAT HOT AND COLD WATER ARE PROVIDED AS REQUIRED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: When to Wash Items: Employee(s) Problems: Did not wash hands Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: OBSERVED EMPLOYEES CHANGING TASKS WITHOUT WASHING HANDS AS REQUIRED General violation description: 2-301.14 - SUCH AS: -AFTER MOPPING BEFORE HANDLING FOOD -AFTER HANDLING SOILED DISHES WHILE WARE WASHING BEFORE HANDLING CLEAN, SANITIZED DISHES -WHEN CHANGING GLOVES DURING FOOD PREP EMPLOYEES MUST WASH HANDS WHEN REQUIRED, AFTER ANY CONTAMINATION AND WHEN CHANGING TASKS. TRAIN ALL STAFF ON "WHEN TO WASH" REQUIREMENTS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., Cleaning, Frequency and Restri Items: Physical facilities/structures floors Problems: With accumulation of debris Corrections: Keep clean. Comment: VARIOUS FOOD DEBRIS AND OTHER DEBRIS OBSERVED ACCUMULATED BENEATH THE COOKING EQUIPMENT ON THE COOK LINE, BENEATH THE SHELVES IN THE MAIN WALK-IN COOLER, AND BENEATH THE SHELVES IN THE LOWER LEVEL/BEER WALK-IN COOLER. CLEAN THE NOTED AREAS. 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. Eating, Drinking, or Using Tob Items: Beverage container Problems: Not covered Corrections: Keep covered. Comment: OBSERVED 3 UNCOVERED EMPLOYEE BEVERAGE CUPS STORED ON THE SHELF ABOVE THE FOOD PREP AREA. KEEP COVERED. STORE BELOW AND AWAY FROM FOOD AND 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 Equipment and Utensils, Air-Dr Items: Clean equipment and utensil(s) Problems: Dried with a cloth towel Corrections: Completely air dry all items prior to storage/use. Comment: CLEAN WARES OBSERVED STACKED WHILE WET. ALLOW ALL WARES TO AIR DRY. General violation description: 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Corrections: Repair/replace. Comment: EQUIPMENT NOT MAINTAINED IN GOOD REPAIR/ DOES NOT MEET FOOD CODE REQUIREMENTS: 1. AMBIENT AIR TEMPERATURE IN THE COOK LINE TRUE 2-DOOR PREP COOLER AT 50F. 2. AMBIENT AIR TEMPERATURE IN THE WALK-IN COOLER AT 56F. THE WALK-IN COOLER DOOR DOES NOT SELF CLOSE. 3. THE COOLER DRAWERS BENEATH THE COOKING EQUIPMENT ARE NON OPERATIONAL. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. REPAIR NOTED COOLERS BEFORE STORING POTENTIALLY HAZARDOUS FOODS IN THEM. 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. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) shelving Problems: Bare wood Corrections: Replace/seal to be smooth, durable, non-absorbent, and easily cleanable. Comment: BARE WOOD BOARDS USED TO COVER UNUSED 3-COMPARTMENT SINK AT THE BAR. ALL SURFACES MUST BE SMOOTH, EASILY CLEANABLE, NON-ABSORBENT. REMOVE THE BARE WOOD BOARDS. PROVIDE APPROVED MATERIAL TO COVER THE SINKS IF DESIRED. General violation description: 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Other Liquid Wastes and Rainwa Items: Liquid waste(s) condensate drainage Problems: Not drained from point of discharge Corrections: Drain from point of discharge to proper disposal system. Comment: THE CONDENSATE DRAIN LINE IN THE LOWER LEVEL/BEER WALK-IN COOLER IS NOT DRAINING PROPERLY CAUSING THE CONDENSATE WATER TO ACCUMULATE WITHIN THE WALK-IN COOLER. REPAIR. 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. Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Problems: Not completely submerged in sanitizing solution Corrections: Store wiping cloths completely submersed in sanitizer. Comment: -OBSERVED WET WIPING CLOTHS NOT STORED SUBMERGED IN SANITIZER SOLUTION. STORE CLOTHS IN SANITIZER SOLUTION BETWEEN EACH USE. -OBSERVED SANITIZER SOLUTION BUCKETS STORED ON THE FLOOR AND ON CUTTING BOARDS. STORE WIPING CLOTH BUCKETS OFF OF THE FLOOR IN AN AREA WHERE FOOD AND FOOD PREP AREAS CANNOT BE CONTAMINATED. -OBSERVED SANITIZER SOLUTION IN THE WIPING CLOTH BUCKETS TO BE SOILED WITH FOOD DEBRIS. CHANGE WIPING CLOTH SANITIZER SOLUTION FREQUENTLY ENOUGH TO PREVENT THE ACCUMULATION OF FOOD DEBRIS IN THE SOLUTION. General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry	08/26/2013	Routine
Critical: Cooling Methods Comment: CORRECT. EFFECTIVE COOLING MEASURES USED TO COOL FOODS. ICE BATHS OBSERVED IN USE TO COOL SOUPS AT TIME OF INSPECTION. General violation description: 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans Critical: Potentially Hazardous Food (Ti Comment: CORRECTED. FOODS IN THE WALK-IN COOLER OBSERVED AT 41F OR BELOW. THE COOLER HAS BEEN SERVICED AND IS HOLDING FOOD AT PROPER TEMPERATURES. 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: When to Wash Comment: CORRECTED. EMPLOYEES WASHING HANDS WHEN CHANGING TASKS AND WHEN CHANGING GLOVES. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms	05/09/2013	Follow-up
Critical: Backflow Prevention Items: Backflow/backsiphonage prevention device(s) Problems: Not provided on Sink Corrections: Provide adequate air gap. Comment: THE DRAIN LINES FROM THE FOOD PREP SINK AND THE 3-COMPARTMENT SINK THAT IS USED FOR FOOD PREP OBSERVED EXTENDING BELOW THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. ADJUST DRAIN LINES TO PROVIDE ADEQUATE AIR GAPS. CORRECTED AT TIME OF INSPECTION BY ADJUSTING/TIGHTENING THE PVC PIPING TO PROVIDE ADEQUATE AIR GAPS. CONTINUE TO MONITOR AIR GAPS. General violation description: 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection. Critical: Equipment Food-Contact Surface Items: Food-contact surface(s) and utensil(s) Problems: Not cleaned At least every 4 hours during continual use Corrections: Clean as specified above. Comment: COOK LINE UTENSILS, SPATULAS, TONGS, KNIVES, FRYING PANS NOT CLEANED AT LEAST EVERY 4 HOURS DURING CONTINUOUS USE. INCREASE CLEANING FREQUENCY. CORRECTED DURING INSPECTION BY CLEANING AND STAFF/MANAGERS WILL ENSURE THAT ITEMS ARE CLEANED AT THE REQUIRED FREQUENCY. 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 In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Locations: Ice machine(s) ice scoop(s) Problems: Improperly stored With handle in product Corrections: Store with handle extended out of product. 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 Wiping Cloths, Use Limitation Items: Wiping cloth(s) Problems: Not completely submerged in sanitizing solution Corrections: Store wiping cloths completely submersed in sanitizer. General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry	10/30/2012	Routine
Critical: Characteristics Comment: CORRECTED. FALAFEL IS NOW STORED IN ZIPLOC FOOD STORAGE BAGS. 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: Cleaning Freq.,Food Contact Su Comment: CORRECTED. THE ICE MACHINE HAS BEEN CLEANED AND SANITIZED. CONTINUE TO WASH, RINSE AND SANITIZE ON A REGULAR BASIS. DO NOT ALLOW MOLD GROWTH. 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 Critical: Hot and cold holding Comment: CORRECTED. ESTABLISHMENT REPLACED OLD COOLER WITH A NEW UNIT (LIKE FOR LIKE). OBSERVED YOGURT AT 40 F. CONTINUE TO MONITOR FOOD TEMPERATURES ON A REGULAR BASIS TO MAKE SURE UNIT IS HOLDING FOOD AT 41 F OR BELOW. General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Separation, Packaging, & Segre Comment: CORRECTED. RAW FOODS ARE ALL STORED IN THE WALK IN COOLER, REMOVED FROM THE PREP LINE COOLER. THE WALK IN COOLER HAS ALL RAW FOODS STORED PROPERLY. 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	05/03/2012	Follow-up
Critical: Characteristics Items: Food-contact surface(s) and utensils Locations: walk-in cooler(s) Problems: Constructed from materials that are not Safe Corrections: Provide safe, approved materials. Comment: FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE SAFE. OBSERVED IN THE WALK IN COOLER FALAFEL STORED IN T-SHIRT BAGS. STORE ALL FOOD IN APPROVED FOOD SAFE CONTAINERS OR BAGS (SUCH AS ZIPLOC). 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: Cleaning Freq.,Food Contact Su Items: Food-contact surface(s) and utensil(s) Locations: ice machine(s) Problems: Not cleaned Corrections: Clean as specified above. Comment: EQUIPMENT FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED SOME MOLD GROWTH INSIDE THE ICE MACHINE. EMPTY ICE MACHINE AND WASH, RINSE AND SANITIZE ALL PARTS THAT ICE WILL TOUCH INCLUDING BEHIND THE PANEL WHERE THE ICE CUBES ARE MADE. CLEAN ON A REGULAR BASIS. 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 Critical: Hot and cold holding Items: Cold food item(s) Locations: prep cooler Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: EXCEPT DURING COOKING, COOLING OR PREPARATION, POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41 F OR BELOW. OBSERVED IN THE PREP COOLER OF THE CARRY OUT SECTION: SLICED TOMATOES 46 F ON THE TOP AND UNDERNEATH PRE-PACKED SLICED DELI TURKEY AT 50 F, PRE-PACKAGED SLICED DELI HAM AT 53 F, AND SLICED AMERICAN CHEESE AT 52 F. MAINTENANCE PERSON CHECKED TEMPERATURES AT 4AM TODAY WITH A LASER THERMOMETER AND SAID EVERYTHING WAS AROUND 40 F. HOLD FOOD AT 41 F OR BELOW. MAINTENANCE CHARGED THE UNIT WITH FREON AT APPROX. 11:45 AM., AT 2:30 PM RETURNED TO CHECK TEMPERATURES AFTER COOLER WAS MAINTENANCED. SLICED TOMATO ON TOP 58F, DELI TURKEY ON BOTTOM 55F, DELI HAM 54 F. REMOVE ALL POTENTIALLY HAZARDOUS ITEMS FROM THIS UNIT AND STORE SOMEWHERE ELSE TO KEEP AT 41 F OR BELOW. REPAIR OR REPLACE UNIT. 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: Separation, Packaging, & Segre Items: Raw animal product(s) Problems: Not separated from each other Corrections: Keep separate. Comment: FOOD SHALL BE PROTECTED FROM CONTAMINATION BY SEPARATING RAW ANIMAL FOODS FROM COOKED READY TO EAT FOODS. OBSERVED IN THE COOK LINE PREP COOLER ON THE BOTTOM RAW CHICKEN STORED OVER RAW SHRIMP AND A TRAY OF FRUIT SALAD. OBSERVED IN THE WALK IN COOLER RAW GROUND BEEF ON THE TOP SHELF, RAW CHICKEN ON THE MIDDLE SHELF AND RAW CHICKEN AND RAW EGGS ON THE BOTTOM SHELF. STORE FOODS ACCORDING TO FINAL COOKING TEMPERATURE TO AVOID CONTAMINATION FROM LEAKS OR DRIPS. READY TO EAT FOODS/COOKED FOODS ON TOP, THEN EGGS AND SEAFOOD (FINAL COOK TEMP 145 F FOR AT LEAST 15 SECONDS), THEN RAW GROUND BEEF (155F FOR 15 SECONDS) AND RAW CHICKEN ALWAYS ON THE BOTTOM (165 F FOR 15 SECONDS). THE PREP LINE COOLER WAS RE-ARRANGED AND THE RAW CHICKEN MOVED, BUT THE WALK IN WILL NEED TO BE RE-ORGANIZED. 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 Controlling Pests Items: Pest(s) gnats Problems: Present in facility Corrections: Remove pests from facility. Comment: THE PRESENCE OF INSECTS SHALL BE CONTROLLED TO MINIMIZE THEIR PRESENCE BY ELIMINATING HARBORAGE CONDITIONS. OBSERVED SEVERAL DRAIN FLIES IN THE ESTABLISHMENT. THE PERSON IN CHARGE STATES THEIR PEST CONTROL COMPANY APPLIED A PRODUCT TO GET RID OF THEM, BUT IT HASN'T WORKED. THE FLIES LIVE AND LAY THEIR EGGS IN THE DRAINS. CHEMICALS WILL NOT ALWAYS ELIMINATE THEM. THE DRAINS NEED TO BE SCRUBBED WITH A LONG HANDLED BRUSH TO DISLODGE THE EGGS. ONLY USE PEST CONTROL CHEMICALS APPROVED FOR RESTAURANT USE OR APPLIED BY YOUR PEST CONTROL COMPANY. ELIMINATE HARBORAGE CONDITIONS. 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 In-Use Utensils/Between-Storag Items: Dispensing utensil(s) Locations: Ice machine(s) ice scoop(s) Problems: Improperly stored With handle in product Corrections: Store with handle extended out of product. Comment: DURING PAUSES IN FOOD DISPENSING, UTENSILS SHALL BE STORED WITH THEIR HANDLES ABOVE THE SURFACE OF THE FOOD OR ON A CLEAN, SANITIZED PORTION OF THE EQUIPMENT. OBSERVED THE ICE SCOOP IN THE ICE INSIDE THE ICE MAKER. STORE SCOOP IN THE HOLDER (WHICH NEEDS TO BE REPAIRED/REPLACED) OR ON A CLEAN SANITIZED PORTION OUTSIDE THE ICE MACHINE. CORRECTED AT INSPECTION. THE SCOOP WAS MOVED TO A CLEAN CONTAINER OUTSIDE THE ICE MACHINE. 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	04/13/2012	Routine Inspection
Critical: Separation, Packaging, & Segre Comment: RAW CHICKEN STORED BELOW RAW BEEF IN WALK-IN COOLER. VIOLATION CORRECTED. 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	09/27/2011	Follow-up
Critical: Separation, Packaging, & Segre Items: Raw animal product(s) Problems: Not separated from each other Corrections: Keep separate. Comment: OBSERVED RAW CHICKEN STORED OVER RAW BEEF IN WALK-IN COOLER. RAW CHICKEN MUST BE STORED BELOW RAW BEEF AS IT HAS A HIGHER FINAL COOK TEMPERATURE. RE-ARRANGE STORAGE SO RAW CHICKEN IS ON BOTTOM SHELF, WITH RAW BEEF ABOVE., 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 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 BAGS OF LENTILS, CHICKPEAS STORED ON FLOOR IN BASEMENT STORAGE AREA. FOOD MUST BE STORED AT LEAST SIX INCHES ABOVE THE GROUND. 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 Gloves, Use Limitation Items: Single-use glove(s) Problems: Used for multiple purposes Corrections: Gloves shall only be used for one purpose and then disposed. Comment: OBSERVED DISHWASHER WEARING GLOVES TO SWEEP FLOORS AND THEN HANDLE CLEAN DISHES. GLOVES MAY BE WORN BUT MUST BE CHANGED IN BETWEEN TASKS. General violation description: 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface Good Repair and Proper Adjustm Items: Equipment Problems: In poor repair Corrections: Repair/replace. Comment: BOTTOM OF DOORWAY ON BASEMENT WALK-IN COOLER IS DAMAGED, EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. REPAIR DAMAGED AREA. 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. Miscellaneous Sources Items: Food Problems: Not protected Corrections: Store in protected manner. Comment: BULK FOOD BINS HOLDING DRIED LENTILS, CHICKPEAS ARE NOT COVERED. FOOD MUST BE STORED IN A PROTECTED MANNER. KEEP CONTAINERS COVERED. 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.	09/08/2011	Routine Inspection
Critical: Clean Sight/Touch-No Accum/Enc Comment: INTERIOR OF ICE MACHINE IS CLEAN TO SIGHT AND TOUCH. 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: Hot and cold holding Comment: NO FOOD IN DRAWERS BELOW GRILL - DRAWERS NO USED ANY LONGER. VIOLATION 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)	04/07/2011	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: INTERIOR OF ICE MACHINE HAS SOME MOLD GROWTH ALONG BOTTOM EDGE OF INTERIOR GUARD. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE INTERIOR OF ICE MACHINE REGULARLY. 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: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: INTERIOR OF ICE MACHINE HAS SOME MOLD GROWTH ALONG BOTTOM EDGE OF INTERIOR GUARD. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE INTERIOR OF ICE MACHINE REGULARLY., 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) Locations: 2-door cooler(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: CHICKEN AND BEEF IN DRAWER BELOW GRILL AT 52F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. AS THIS IS A REPEAT VIOLATION, AN OFFICE CONSULTATION WILL BE CONDUCTED ON March 28, 2011 AT 10 am TO ADDRESS THIS ISSUE. 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) Locations: 2-door cooler(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: CHICKEN AND BEEF IN DRAWER BELOW GRILL AT 52F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT/BELOW 41F. AS THIS IS A REPEAT VIOLATION, AN OFFICE CONSULTATION WILL BE CONDUCTED ON March 28, 2011 AT 10 am TO ADDRESS THIS ISSUE., 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) Hair Restraint Effectiveness Items: Hair restraint Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET. General violation description: 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD	03/18/2011	Routine Inspection
Critical: Cleaning Freq.,Food Contact Su Comment: CUTTING BOARDS ARE ALL NEW AND CLEAN ON COOKLINE. 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 Critical: Food Contact Surfaces and Uten Comment: NO CARRY OUT BAGS ON COOKLINE HOT WELL. General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Critical: Hot and cold holding Comment: FETA WAS 41F IN ICE BATH, SAUCE WAS 41F BELOW IN SAME UNIT, 2ND UNIT HAD TOMATOES AT 41F BELOW IN SAME UNIT. 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: Separation, Packaging, & Segre Comment: NO CROSS CONTAMINATION IN STORAGE 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: When to Wash Comment: EMPLOYEES ARE WASHING HANDS AND GLOVES ARE WORN PROPERLY WITH READY TO EAT FOODS. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms	09/22/2010	Follow-up
Critical: Cleaning Freq.,Food Contact Su Items: Food-contact surface(s) and utensil(s) Problems: Not cleaned After any contamination Corrections: Clean as specified above. Comment: CUTTING BOARD ON COOKLINE IS SEVERELY STAINED, IF IT IS NO LONGER CLEANABLE AFTER BLEACHING AS DISCUSSED IT MUST BE REPLACED. ALL CUTTING BOARDS ON COOKLINE MUST BE SANITIZED EVERY 4 HOURS IF THEY COME IN CONTACT WITH POTENTIALLY HAZARDOUS FOODS. 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 Critical: Cleaning Freq.,Food Contact Su Items: Food-contact surface(s) and utensil(s) Problems: Not cleaned After any contamination Corrections: Clean as specified above. Comment: CUTTING BOARD ON COOKLINE IS SEVERELY STAINED, IF IT IS NO LONGER CLEANABLE AFTER BLEACHING AS DISCUSSED IT MUST BE REPLACED. ALL CUTTING BOARDS ON COOKLINE MUST BE SANITIZED EVERY 4 HOURS IF THEY COME IN CONTACT WITH POTENTIALLY HAZARDOUS FOODS., 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 Critical: Food Contact Surfaces and Uten Items: Food-contact surface(s) Locations: Cookline Problems: Not easily cleanable Corrections: Repair/replace to be easily cleanable. Comment: DO NOT USE CARRY OUT BAGS TO KEEP MEATS WRAPPED UP IN PREP LINE COOK TABLE, THESE ARE NOT FOOD GRADE BAGS AND CANNOT BE USED FOR THIS PURPOSE. General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Critical: Food Contact Surfaces and Uten Items: Food-contact surface(s) Locations: Cookline Problems: Not easily cleanable Corrections: Repair/replace to be easily cleanable. Comment: DO NOT USE CARRY OUT BAGS TO KEEP MEATS WRAPPED UP IN PREP LINE COOK TABLE, THESE ARE NOT FOOD GRADE BAGS AND CANNOT BE USED FOR THIS PURPOSE., General violation description: 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH Critical: Hot and cold holding Items: Cold food item(s) Locations: 2-door cooler(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: GRAPE LEAVES AT 70F IN 2 DOOR COOLER AND ALL DELI MEATS WERE 47F, FETA CHEESE WAS 47F, ANOTHER TRAY OF GRAPE LEAVES WERE 47F. COOK SAID GRAPE LEAVES WERE COOKED YESTERDAY. THE COOLER WAS EMPTIED OF ALL POTENTIALLY HAZARDOUS FOODS, ITEMS THAT WERE BROUGHT UP TODAY WERE PUT IN THE WIC. 70F GRAPE LEAVES WERE DISCARDED, FETA IN A PAN AT ROOM TEMP ON TOP OF CUTTING BOARD WAS DISCARDED, TUNA THAT WAS IN PREP TABLE WAS 54F, DISCARDED TODAY. FOOD TEMPERATURES MUST BE TAKEN AT LEAST EVERY 4 HOURS WITH A STAB THERMOMETER, RECORDED AND UNIT MUST BE REPAIRED/ADJUSTED. AS DISCUSSED IN THE LAST ROUTINE ITEMS SUCH AS FETA THAT DO NOT FIT IN THE PREP TABLE MAY BE HELD ON ICE AT COOKLINE DURING BUSY TIMES, NOT JUST SITTING ON REP TABLE. IN NEW CARRY OUT AREA, TUNA WAS 50F, AND ALL DELI MEATS WERE 48-48F, TUNA WAS DISCARDED, ALL OTHER ITEMS BROUGHT UP WITHIN THE LAST 2 HOURS WERE TAKEN TO ANOTHER UNIT, REPAIR/ADJUST COOLER. USE A TEMP LOG HERE AS WELL. EDUCATE ALL EMPLOYEES ON USING FOOD THERMOMETERS, DAILY. 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) Locations: 2-door cooler(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: GRAPE LEAVES AT 70F IN 2 DOOR COOLER AND ALL DELI MEATS WERE 47F, FETA CHEESE WAS 47F, ANOTHER TRAY OF GRAPE LEAVES WERE 47F. COOK SAID GRAPE LEAVES WERE COOKED YESTERDAY. THE COOLER WAS EMPTIED OF ALL POTENTIALLY HAZARDOUS FOODS, ITEMS THAT WERE BROUGHT UP TODAY WERE PUT IN THE WIC. 70F GRAPE LEAVES WERE DISCARDED, FETA IN A PAN AT ROOM TEMP ON TOP OF CUTTING BOARD WAS DISCARDED, TUNA THAT WAS IN PREP TABLE WAS 54F, DISCARDED TODAY. FOOD TEMPERATURES MUST BE TAKEN AT LEAST EVERY 4 HOURS WITH A STAB THERMOMETER, RECORDED AND UNIT MUST BE REPAIRED/ADJUSTED. AS DISCUSSED IN THE LAST ROUTINE ITEMS SUCH AS FETA THAT DO NOT FIT IN THE PREP TABLE MAY BE HELD ON ICE AT COOKLINE DURING BUSY TIMES, NOT JUST SITTING ON REP TABLE. IN NEW CARRY OUT AREA, TUNA WAS 50F, AND ALL DELI MEATS WERE 48-48F, TUNA WAS DISCARDED, ALL OTHER ITEMS BROUGHT UP WITHIN THE LAST 2 HOURS WERE TAKEN TO ANOTHER UNIT, REPAIR/ADJUST COOLER. USE A TEMP LOG HERE AS WELL. EDUCATE ALL EMPLOYEES ON USING FOOD THERMOMETERS, DAILY., 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: Preventing Contamination from Items: Ready-to-eat food(s) Locations: Cookline Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: COOK WAS NOT WEARING GLOVES TODAY WHEN HANDLING READY TO EAT FOODS, GLOVES WERE WORN AFTER DISCUSSING BAR HAND CONTACT RULES WITH COOK. General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Separation, Packaging, & Segre Items: Raw animal product(s) Locations: walk-in cooler(s) Problems: Not separated from each other Corrections: Keep separate. Comment: DO NOT STORE BEEF ON TOP OF TOMATOES, CUT PARSLEY ON TOP OF CONTAINERS OF RAW BEEF, IN WALK IN COOLER, PRODUCE FOUND MIXED WITH CONTAINERS OF BEEF ON TOP SHELF. REARRANGED TODAY, MONITOR DAILY, DISCUSS CROSS CONTAMINATION WITH ALL EMPLOYEES. 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: Separation, Packaging, & Segre Items: Raw animal product(s) Locations: walk-in cooler(s) Problems: Not separated from each other Corrections: Keep separate. Comment: DO NOT STORE BEEF ON TOP OF TOMATOES, CUT PARSLEY ON TOP OF CONTAINERS OF RAW BEEF, IN WALK IN COOLER, PRODUCE FOUND MIXED WITH CONTAINERS OF BEEF ON TOP SHELF. REARRANGED TODAY, MONITOR DAILY, DISCUSS CROSS CONTAMINATION WITH ALL EMPLOYEES., 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: When to Wash Items: Employee(s) Locations: Cookline Problems: Did not wash hands Before handling ready to eat foods Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: COOK WAS WIPING HANDS ON HIS APRON, WIPED HIS NOSE, AND TOUCHED FOOD ITEMS THAT HE WAS PREPARING AND PLATING. COOK MUST WASH HANDS OFTEN, BETWEEN TASKS AND BEFORE PUTTING ON GLOVES TO PREPARE READY TO EAT FOODS. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Critical: When to Wash Items: Employee(s) Locations: Cookline Problems: Did not wash hands Before handling ready to eat foods Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: COOK WAS WIPING HANDS ON HIS APRON, WIPED HIS NOSE, AND TOUCHED FOOD ITEMS THAT HE WAS PREPARING AND PLATING. COOK MUST WASH HANDS OFTEN, BETWEEN TASKS AND BEFORE PUTTING ON GLOVES TO PREPARE READY TO EAT FOODS., General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms	08/19/2010	Routine Inspection

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