- Critical: Cooling
- Comment:
- CORRECTED. PERSON IN CHARGE STATED GRAPE LEAVES ARE PLACED ON SHEET TRAYS AND COOLED TO 41F BEFORE BEING PUT IN A LEXON CONTAINER. HUMMUS AND RICE ARE PUT IN SHALLOWER PANS AND COOLED PROPERLY. OBSERVED GRAPE LEAVES, RICE AND HUMMUS AT 40F-41F TODAY.
- 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: Cooling Methods
- Comment:
- CORRECTED BY COOLING RICE IN SHALLOWER PANS AND NOT COVERING AS IT'S COOLING.
- 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: Demonstration
- Comment:
- CORRECTED. PERSON IN CHARGE DEMONSTRATED MORE KNOWLEDGE ON THE FOOD CODE AND WILL BE TAKING THE CERTIFIED FOOD MANAGER EXAM.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED BY P, CORRECTED BY PROVIDING A DIGITAL PROBE THERMOMETER.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. TOP RAIL OF PREP COOLER HAD DICED TOMATOES, HUMMUS, SLICED TOMATOES AT 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. CHICKEN AND RICE HELD HOT AT 155F.
- 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 BY DATE MARKING ALL REQUIRED ITEMS WITH A PREP AND USE BY DATE NOT EXCEEDING 7 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING QUATERNARY SANITIZER TEST STRIPS.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED. DID NOT OBSERVE ANY FOOD DEBRIS IN THE HANDWASH SINK. EMPLOYEE STATED FOODS ARE WASHED IN THE PREP SINK.
- 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)
- Temperature Measuring Devices
- Comment:
- CORRECTED BY PROVIDING AMBIENT AIR THERMOMETERS IN THE COOLERS.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
06/11/2015 | Follow-up |
- Critical: Cooling
- Items:
- Food(s) prepared from ingredients at room temperature
- Problems:
- Not cooled to 41 degrees f with in 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- IN THE 3-DOOR COOLER: OBSERVED GRAPE LEAVES AT 59F AND HUMMUS 51F. IT WAS STATED THE GRAPE LEAVES COME FROM A CAN AT ROOM TEMPERATURE AND ARE PLACED IN A CONTAINER THEN PUT IN COOLER. THE HUMMUS IS MADE FROM CHICKPEAS IN A CAN AT ROOM TEMPERATURE AND TAHINI AT ROOM TEMPERATURE THEN PLACED IN COOLER. (GRAPE LEAVES AND HUMMUS MADE YESTERDAY). ROOM TEMPERATURE ITEMS MUST BE COOLED TO 41F WITHIN 4 HOURS OF PREPARATION. IT IS SUGGESTED TO PUT THE CANNED ITEMS IN THE COOLER A DAY BEFORE THEY ARE TO BE MADE, THIS WAY THEY WILL ALREADY BE AT/BELOW 41F. THE RICE PILAF WAS OBSERVED AT 52F AND WAS COOKED YESTERDAY. THE PERSON IN CHARGE STATED AFTER COOKING, THE RICE IS LEFT OUT FOR 1/2 HOUR TO COOL THEN PUT IN COOLER. RICE HAS NOT BEEN COOLED PROPERLY. COOL RICE IN SHALLOWER PANS AND ENSURE IT COOLS FROM 135F TO 70F WITHIN 2 HOURS AND TO 41F IN ANOTHER 4 HOURS.,
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- RICE PILAF IS COOLED IN A LARGE PLASTIC CONTAINER WITH A LID. USE SHALLOWER PANS OR ICE BATH TO COOL RICE PROPERLY.,
- 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: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- THE PERSON IN CHARGE DID NOT DEMONSTRATE THE REQUIRED KNOWLEDGE OF THE FOOD CODE. PERSON IN CHARGE WAS NOT SURE WHAT THE HOT HOLDING OR COLD HOLDING TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS ARE AND DID NOT KNOW ABOUT HAVING SANITIZER TEST STRIPS OR A PROBE THERMOMETER. ENSURE THE PERSON IN CHARGE IS KNOWLEDGEABLE IN THE FOOD CODE REQUIREMENTS.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE PERSON IN CHARGE STATED THE FACILITY DOES NOT HAVE A PROBE THERMOMETER TO TAKE INTERNAL TEMPERATURES OF FOOD. PROVIDE A PROBE THERMOMETER AT ALL TIMES., ,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER TOP RAIL HAS SLICED TOMATOES 52F, ROMAINE LETTUCE 49F, TABOULI 60F AND HUMMUS AT 50F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD COLD AT OR BELOW 41F AT ALL TIMES. HOLD THESE ITEMS AT OR BELOW 41F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED COOKED CHICKEN BREAST IN HOT HOLD UNIT AT 98F-120F. POTENTIALLY HAZARDOUS FOODS HELD HOT SHALL BE AT OR ABOVE 135F AT ALL TIMES. HOLD THE CHICKEN AND RICE PILAF AT 135F OR ABOVCE.,
- 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:
- OBSERVED GRAPE LEAVES, HUMMUS, GARLIC SAUCE, COOKED RICE, CUT HONEYDEW MELON WITHOUT DATE MARKS. DATE MARK ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER 24 HOURS UNDER REFRIGERATION. THIS IS A REPEAT FROM THE LAST ROUTINE INSPECTION. SUBMIT A RISK CONTROL PLAN (PROVIDED).,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE FACILITY DID NOT HAVE ANY QUATERNARY AMMONIUM SANITIZER TEST STRIPS. PROVIDE TEST STRIPS AT ALL TIMES.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED EMPLOYEE RINSING OFF A PACKAGE OF GRAPES IN THE HANDWASH SINK. THERE WAS ALSO PIECES OF SLICED TOMATOES IN THE SINK. DO NOT USE THIS SINK FOR ANYTHING OTHER THAN A HANDWASH SINK.,
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED A FEW COOLERS WITHOUT THERMOMETERS INSIDE. PROVIDE THERMOMETERS IN ALL COOLERS TO MEASURE AMBIENT AIR TEMPERATURE.,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
05/27/2015 | Routine |
- Critical: Food Labels
- Comment:
- CORRECTED BY PROVIDING LABELS ON THE SELF-GRAB FOODS THAT INCLUDE ALL THE INFORMATION REQUIRED.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
|
12/02/2014 | Follow-up |
- Critical: Characteristics
- Comment:
- CORRECTED BY STORING FOOD IN CONTAINER.
- 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: Food Labels
- Comment:
- NOT CORRECTED. LABELS NOT PROVIDED FOR SELF-SERVICE (COOKIES, MUFFINS, PASTRY AND BAKLAVA). PROVIDE LABELS. EMAIL COPY OF LABELS WITHIN 10 DAYS.,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Hand Drying Provision
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY DATEMARKING FOODS.
- 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 - SINK ACCESSIBLE.
- 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 BY TRAINING EMPLOYEES WHEN TO WASH HANDS.
- 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
|
11/20/2014 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED FALAFEL MIX STORED DIRECTLY IN CARRY-OUT BAGS. ONLY USE FOOD APPROVED BAGS FOR DIRECT CONTACT WITH FOOD TO PREVENT ANY CONTAMINATION FROM CHEMICALS IN UNAPPROVED 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: Food Labels
- Items:
- Packaged food label(s)
- Problems:
- Missing
- Corrections:
- Provide.
- Comment:
- OBSERVED THE FOLLOWING ITEMS SET AT CASHIER COUNTER FOR SELF-SERVICE TO CUSTOMERS: COOKIES, MUFFINS, BAKLAVA, PASTRY. THESE ITEMS MUST INCLUDE A LABEL THAT STATES THE COMPANY NAME THEY ARE PRODUCE FROM, THE ADDRESS OR WEBSITE OF THAT COMPANY, THE COMMON NAME OF THE FOOD (EXAMPLE: CHOCOLATE CHIP COOKIE), THE INGREDIENTS, AND ANY COMMON ALLERGENS THAT MAY BE CONTAINED IN THE ITEM., ,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL OBSERVED AT HANDWASH SINK BY ICE MACHINE. PROVIDE PAPER TOWEL AT ALL TIMES.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- 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:
- OBSERVED GRAPE LEAVES, HUMMUS, GARLIC SAUCE, COOKED RICE, CUT WATERMELON AND HONEYDEW MELON WITHOUT DATE MARKS. DATE MARK ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER 24 HOURS UNDER REFRIGERATION.,
- 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
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- FRONT HANDWASH SINK HAD THE COFFEE FILTER HOLDER STORED IN IT. DO NOT STORE ITEMS IN THE HANDWASH SINK. HANDWASH SINK IS ONLY FOR HANDWASHING.,
- 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 After other activities
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEE WITH GLOVES ON HANDLING MONEY AT THE CASH REGISTER THEN GO INTO KITCHEN AND GRAB FROZEN BURGERS TO PUT ON THE GRILL - GLOVES WERE NOT REMOVED AND HANDS WERE NOT WASHED. AFTER CONTAMINATION, GLOVES SHALL BE REMOVED AND HANDS WASHED. INSPECTOR POINTED THIS OUT TO THE EMPLOYEE AND THE EMPLOYEE REMOVED GLOVES AND WASHED HANDS.,
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SIGN AT HANDWASH SINK THAT IS LOCATED NEXT TO THE ICE MACHINE.
- 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.
- Intensity
- Items:
- Lighting intensity
- Comment:
- THE TWO LEFT LIGHTS UNDER THE COOKLINE HOOD ARE NOT WORKING. PROVIDE LIGHTING.
- 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
|
10/24/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED. BACKFLOW PREVENTER REPAIRED AND NOT LEAKING.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. OBSERVED TOMATOES, LETTUCE AND BLEW CHEESE ALL AT 40F/41F. USING METAL PANS.
- 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: Backflow Prevention Device, Wh
- Comment:
- CORRECTED. BACKFLOW PREVENTER REPAIRED AND NOT LEAKING.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. OBSERVED TOMATOES, LETTUCE AND BLEW CHEESE ALL AT 40F/41F. USING METAL PANS.
- 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)
|
02/26/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ATMOSPHERIC VACUUM BREAKER LEAKING - NOT FUNCTIONING PROPERLY. REPAIR/REPLACE.,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED CRATE OF EGGS ABOVE PICKLES AND NEXT TO BAGELS. STORE BELOW AND AWAY FROM READY TO EAT FOODS., CORRECTED BY MOVING EGGS TO BOTTOM SHELF BELOW AND AWAY FROM READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED TOP RAIL OF PREP COOLER WITH SLICED TOMATOES, CHOPPED LETTUCE, AND BLEU CHEESE ALL AT 45F-48F. HOLD AT/BELOW 41F. SUGGESTED METAL PANS AND LIDS.,
- 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
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Equipment
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED CHEMICALS ON SHELVES ABOVE THE 1-COMPARTMENT PREP SINKS. STORE CHEMICALS BELOW AND AWAY FROM THESE AREAS., CORRECTED BY MOVING CHEMICALS TO BOTTOM SHELVES.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- PLASTICWARE STORED JUMBLED. STORE WITH HANDLES ALL ONE WAY AND GRAB FROM HANDLES.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ATMOSPHERIC VACUUM BREAKER LEAKING - NOT FUNCTIONING PROPERLY. REPAIR/REPLACE.,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED CRATE OF EGGS ABOVE PICKLES AND NEXT TO BAGELS. STORE BELOW AND AWAY FROM READY TO EAT FOODS., CORRECTED BY MOVING EGGS TO BOTTOM SHELF BELOW AND AWAY FROM READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED TOP RAIL OF PREP COOLER WITH SLICED TOMATOES, CHOPPED LETTUCE, AND BLEU CHEESE ALL AT 45F-48F. HOLD AT/BELOW 41F. SUGGESTED METAL PANS AND LIDS.,
- 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
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Equipment
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED CHEMICALS ON SHELVES ABOVE THE 1-COMPARTMENT PREP SINKS. STORE CHEMICALS BELOW AND AWAY FROM THESE AREAS., CORRECTED BY MOVING CHEMICALS TO BOTTOM SHELVES.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Problems:
- Stored jumbled
- Corrections:
- Store with handles extended.
- Comment:
- PLASTICWARE STORED JUMBLED. STORE WITH HANDLES ALL ONE WAY AND GRAB FROM HANDLES.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
|
01/24/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 3-DOOR COOLER HAD RAW BURGER, CUT LETTUCE, BATTER, RAW CHICKEN, DRESSING AT 48F-52F. HOLD AT OR BELOW 41F., CORRECTED BY MOVING THESE ITEMS TO COOLER TO HOLD AT/BELOW 41F. COOLERS WILL BE REPAIRED TO HOLD FOOD AT/BELOW 41F BEFORE USING.
- 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
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 3-DOOR COOLER HAD RAW BURGER, CUT LETTUCE, BATTER, RAW CHICKEN, DRESSING AT 48F-52F. HOLD AT OR BELOW 41F., CORRECTED BY MOVING THESE ITEMS TO COOLER TO HOLD AT/BELOW 41F. COOLERS WILL BE REPAIRED TO HOLD FOOD AT/BELOW 41F BEFORE USING.
- 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)
|
07/23/2013 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING AIR GAP FOR DIPPER WELL.
- 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: System Maintained in Good Repa
- Comment:
- CORRECTED BY SUPPLYING WATER AT ALL SINKS. SINK BY COFFEE AND BACK HANDWASH HAVE A SMALL LEAK AT DRAINS - REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/25/2013 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- NOT CORRECTED. DRAIN PIPE FOR DIPPER WELL IS STILL BELOW LEVEL OF DRAIN BOWL. EQUIPMENT MUST HAVE BACKFLOW PROTECTION. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN DRAIN PIPE AND DRAIN BOWL.,
- 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: System Maintained in Good Repa
- Comment:
- NOT CORRECTED. HANDWASH SINK IN BACK BY 3-COMP SINK IS NOT FIXED - NO RUNNING WATER. THE SAME FOR SINK TO RIGHT OF COFFEE AREA. SINK BY SHAKE MAKING AREA STILL HAS LOW COLD WATER PRESSURE. IN A FACILITY, ALL PLUMBING SHALL BE FUNCTIONING. FACILITY WAS BUILT AS ONE KITCHEN, BUT HAS TWO FACILITIES. EVEN THOUGH THE OTHER FACILITY IS NOT OPEN, THE SINKS ARE TO BE USED/FUNCTIONING. REPAIR ALL SINKS. DURING INSPECTION, THE WATER WAS TURNED ON BY COFFEE AREA. MAINTENANCE MAN LOOKED AT EVERYTHING, BUT NEEDS TO ORDER PARTS. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/29/2013 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- NOT CORRECTED. DIPPER WELL HAS NOT BEEN AIR GAPPED. PROVIDE AT LEAST A 1 INCH AIR GAP BETWEEN DRAIN PIPE AND DRAIN BOWL. FOLLOW-UP IN 5 TO 7 DAYS. , ,
- 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: Demonstration
- Comment:
- CORRECTED BY DEMONSTRATING KNOWLEDGE ON FOOD CODE.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING ALL ITEMS.
- 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: Exclusions and Restrictions
- Comment:
- CORRECTED BY SCREENING EMPLOYEES AND USING MDA HEALTH FORMS.
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
- Critical: Hand Drying Provision
- Comment:
- CORRECTE BY PROVIDING PAPER TOWEL AT ALL HANDWASH SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED BY PROVIDING SOAP AT ALL HANDWASH SINKS.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING RAW BURGER SEPARATE FROM RAW CHICKEN.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY REPAIRING COOLER AND HOLDING FOOD AT/BELOW 41F (TOMATO 41F, RED PEPPER 41F).
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY PROVIDING QUAT TEST KIT.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: System Maintained in Good Repa
- Comment:
- NOT CORRECTED. SINK NEXT TO SHAKE MACHINE STILL HAS LOW WATER PRESSURE FOR THE COLD WATER. HANDWASH SINK BY 3-COMP AND BY COFFEE AREA WERE NOT REPAIRED TO HAVE RUNNING WATER. REPAIR TO HAVE ALL HANDWASH SINKS WITH RUNNING WATER. MOP SINK WAS REPAIRED TO DRAIN PROPERLY. FOLLOW-UP IN 5 TO 7 DAYS., ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED. BLENDER RINSED/WASHED AT 3-COPM SINK, NOT THE HANDWASH SINK.
- 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)
|
01/17/2013 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Dipper well Drain line
- Corrections:
- Provide adequate air gap.
- Comment:
- PVC DRAIN PIPE COMING FROM DIPPER WELL IS NOT PROPERLY AIR GAPPED - DRAIN PIPE GOING DOWN INTO DRAIN BOWL. PROVIDE AT LEAST A 1 INCH AIR GAP BETWEEN DRAIN BOWL AND PIPE., , ,
- 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: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- PERSON IN CHARGE DID NOT DEMONSTRATE KNOWLEDGE ON FINAL COOKING TEMPERATURES, DID NOT KNOW ABOUT SCREENING EMPLOYEES FOR FOODBORNE ILLNESS. ENSURE PERSON IN CHARGE CAN DEMONSTRATE KNOWLEDGE.,
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED POTATO CHOPPER, SLICER, MICROWAVE AND SHAKE MIXER ALL WITH FOOD DEBRIS ON THEM. FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AFTER USE.,
- 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: Exclusions and Restrictions
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PERSON IN CHARGE WAS UNAWARE OF SCREENING EMPLOYEES. FACILITY DID NOT HAVE A HEALTH POLICY IN PLACE AND NO TRAINING HAS BEEN CONDUCTED. ENSURE ALL EMPLOYEES ARE TRAINED AND SCREENED ON THE "BIG 5 FOODBORNE ILLNESSES" AND WHEN TO REPORT. PROVIDED HEALTH FORMS TO FACILITY.,
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO PAPER TOWEL AT HANDWASH SINK BY 3-COMPARTMENT AND OTHER ONE WAS JAMMED. PROVIDE PAPER TOWEL AT ALL HANDWASH SINKS.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DID NOT OBSERVE SOAP AT HANDWASH SINK BY ICE MACHINE OR 3-COMPARTMENT SINK. PROVIDE SOAP AT ALL HANDWASH SINKS. ,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- 3-DOOR REACH-IN COOLER HAD CONTAINER OF RAW CHICKEN DIRECTLY ON TOP OF CONTAINER OF RAW BURGER. STORE RAW ANIMAL PRODUCTS SEPARATED FROM EACH OTHER WITH RAW CHICKEN BELOW RAW BURGER.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKLINE SANDWICH PREP COOLER HAD CUT TOMATOES 58F, RAW EGG 70F, MUSHROOMS 65F, LETTUCE 66F, RED PEPPER 70F, CHEESE 63F. AMBIENT AIR TEMPERATURE WAS AT 80F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT OR BELOW 41F. ALL ITEMS WERE DISCARDED DURING 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAD CHLORINE TEST STRIPS, BUT THEY USE QUATERNARY AND THEY DID NOT HAVE THE PROPER TEST STRIPS. PROVIDE QUATERNARY TEST STRIPS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- HANDWASH SINK IN BACK BY 3-COMPARTMENT SINK HAD NO RUNNING HOT OR COLD WATER AND HANDLES WERE STRIPPED. SINK TO RIGHT OF COFFEE AREA DOES NOT HAVE RUNNING HOT OR COLD WATER. SINK NEXT TO SHAKE MAKING AREA HAS LOW COLD WATER PRESSURE. PROVIDE RUNNING HOT AND COLD WATER AT ALL SINKS. MOP SINK IS NOT DRAINING PROPERLY AND HAD ACCUMULATION OF DIRTY WATER STANDING IN IT. REPAIR TO DRAIN PROPERLY., , ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use. Provide approved source.
- Comment:
- HANDWASH SINK USED TO RINSE BLENDER AFTER USE. DO NOT USE HANDWASH SINK FOR CULINARY PURPOSES.,
- 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)
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OBSERVED SMALL PLASTIC CONTAINERS BEING USED AS SCOOPS FOR SHAKE TOPPINGS. USE SCOOP WITH A HANDLE AND KEEP HANDLE OUT OF PRODUCT.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DID NOT OBSERVE "EMPLOYEES MUST WASH HANDS" SIGNS AT ANY HANDWASH SINKS. POST SIGN AT ALL HANDWASH SINKS.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- OBSERVED SCOOP FOR SHAKE ITEMS STORED IN SANITIZER WATER. DISCONTINUE STORING IN SANITIZER WATER OR ANY STANDING WATER SO FOOD ITEMS ARE NOT CONTAMINATED. STORE SCOOP ON CLEAN, DRY SURFACE.
- 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
|
01/08/2013 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- basement storage area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Onion skins on floor in basement storage area, including floors of walk-in cooler & walk-in freezer. 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- 3-compartment sink(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Faucet at 3 compartment sink is dripping. Repair.
- 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.
|
07/26/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- hot holding unit
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Internal temperatures of cooked burgers 85 F, 85 F
- General violation description:
- 3-501.16 - cooked chicken breast 90 F. Must be 135 F or over., Burgers and chicken reheated to 165 F and placed in properly warmed up warming unit. VIOLATION CORRECTED.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- reach-in cooler
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- Pan of raw chicken stacked on pan of raw hamburger in reach-in cooler. Food must be protected from cross contamination by separation of raw animal foods by cooking temperature., Beef moved above chicken. VIOLATION CORRECTED DURING INSPECTION.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
12/20/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- All trays of ground beef at approximately 41 F. Monitor temperatures of unit. If possible, use metal pans instead of plastic. 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)
|
05/25/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- Two trays of ground beef still not at 41 F or less: top right drawer at 51 F, 50 F: left pan in bottom left drawer at 45 F, 49 F. WCHD will return within 7 days to ensure critical violation is corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- Two trays of ground beef still not at 41 F or less: top right drawer at 51 F, 50 F: left pan in bottom left drawer at 45 F, 49 F. WCHD will return within 7 days to ensure critical violation is corrected.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
05/19/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cold holding drawer(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Internal temperature of raw ground beef in cooling drawers under grill is above 41 F: both left & right-hand drawers at 45 F and 45 F (beef is Saran wrapped)
- General violation description:
- 3-501.16 - and top right drawer 46 F & 49 F (Saran wrapped). , WCHD will return within 10 business days to ensure critical violation is corrected.,
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cold holding drawer(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Internal temperature of raw ground beef in cooling drawers under grill is above 41 F: both left & right-hand drawers at 45 F and 45 F (beef is Saran wrapped)
- General violation description:
- 3-501.16 - and top right drawer 46 F & 49 F (Saran wrapped). , WCHD will return within 10 business days to ensure critical violation is corrected., ,
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- countertop(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Countertop on Sora side & prep table on Cheeburger side contain food residue. 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Pepper rings in drain of main hand washing sink. Do NOT use sink for any purpose other than 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)
|
05/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 11/29/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Mediterranean Grill-North, Metro Airport-North Terminal, Gate D6 & D8, Romulus, MI 48242 »