- Critical: Capacity
- Comment:
- HOT WATER SUPPLY RESTORED TO FACILITY HANDSINK.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Cleaning Procedure
- Comment:
- DID NOT OBSERVE ANY EMPLOYEE HANDWASHING AT TIME OF RE-INSPECTION.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Conveying Sewage
- Comment:
- MOP SINK NOT EASILY ACCESSIBLE TO BUCKET, BASIN AIN APPEARS TO BE CLOGGED WITH DIRT AND IS BONE DRY. NO EVIDENCE THAT MOP SINK IS BEING USED.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Cooling
- Comment:
- DID NOT OBSERVE ANY FOODS COOLING AT TIME OF RE-INSPECTION.
- 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: Equipment, Food-Contact Surfac
- Comment:
- 1) DICER AND PREP SINK IN BASEMENT SOILED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Comment:
- NO HANDTOWELS AT BASEMENT PREP AREA HANDSINK.
- 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:
- NO SOAP AT COOKLINE AND BASEMENT HANDSINKS.
- 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: Handwashing Sinks
- Comment:
- NO HANDWASHING SINK PROVIDED IN DISH AREA.
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Packaged and Unpackaged Food -
- Comment:
- OBSERVED PANS OF RAW MEAT STORED ABOVE PRODUCE AND OTHER FOODS INSIDE WALK-IN COOLER AND RAW MEATS STORED ABOVE OTHER FOODS INSIDE REACH-IN FREEZER.
- 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:
- 1) TOMATOES AT 58F, GARLIC SAUCE AT 53F, CHICKEN SHAWARMA AT 62F ON TOP AND RAW MEAT AND CHICKEN AT 47-48F INSIDE LARGE PREP STATION COOLER 2) LETTUCE AT 48-53F, FETA AT 46F IN SALAD PREP STATION COOLER 3) CHICK PEAS, LETTUCE, ETC AT 43-44F INSIDE WALK-IN COOLER 4) DESSERTS AT 53F INSIDE FRONT DISPLAY COOLER
- 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: Raw Animal Foods
- Comment:
- SHAWARMA ARE SMALL, HAVE NO EVIDENCE THAT THEY ARE HELD MORE THAN 4 HOURS.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 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: Safe, Unadulterated, and Hones
- Comment:
- OBSERVED SOME SPOILED PRODUCE IN WALK-IN COOLER AND SOMETHING IN THE BASEMENT BUCKET THAT LOOKS INEDIBLE.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Using a Handwashing Sink
- Comment:
- NO ITEMS INSIDE OF OR IN FRONT OF HANDSINK.
- 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)
- Cleaning of Plumbing Fixtures
- Comment:
- BASEMENT HANDSINK REMAINS SOILED. FAUCET HANDLE MISSING.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning Ventilation Systems,
- Comment:
- VENTILATION HOOD FILTERS CLEANED., VENTILATION HOOD CANOPY AND WALLS CLEANED.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Comment:
- FLOORING SOILED BENEATH COOKING 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.
- Equipment, Utensils, Linens, a
- Comment:
- CELAN DISHWARE STORED 6 INCHES FROM THE FLOOR.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Food Storage
- Comment:
- OBSERVED FOODS STORED ON WALK-IN COOLER FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Comment:
- 1) EXCESS AMOUNT OF LIQUID IN SALAD PREP STATION COOLER 2) LARGE PREP STATION COOLER NOT MAINTAINING 41F OR BELOW
- 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.
- Heating, Ventilating, Air Cond
- Comment:
- FILTER MISSING FROM ABOVE STOVE.
- 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
- Comment:
- OBSERVED NO UTENSILS IN STANDING WATER.
- 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
- Comment:
- LIGHT SHIELDS MISSING AT COOKLINE, UNDER HOODS, INSIDE & OUTSIDE WALK-IN COOLER.
- 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
- Maintaining Premises, Unnecess
- Comment:
- ROTISSERIE REMAINS IN FACILITY.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Nonfood-Contact Surfaces
- Comment:
- MICROWAVE OVEN, WALK-IN COOLER WALLS AND STORAGE RACKS CLEANED. 1) WALK-IN COOLER FAN GUARDS SOILED 2) BLACK CART, TABLES IN BASEMENT SOILED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Comment:
- OPEN SPACE REMAINS AT REAR DOOR - DOOR TO BE REPLACED PER OWNER.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Temperature Measuring Devices
- Comment:
- HANGING THERMOMETERS STORED INSIDE EACH COOLER.
- 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)
- Wiping Cloths, Use Limitation
- Comment:
- OBSERVED NO SANITIZING SOLUTION FOR WIPING CLOTHS.
- 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
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06/19/2015 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Locations:
- wait station work area
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient water source/system to meet demand.
- Comment:
- NO HOT AND COLD RUNNING WATER AT WAIT STATION HANDSINK - HOT WATER TRICKLED OUT FOR A MOMENT AND STOPPED, UNABLE TO TURN IT BACK ON.,
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Facility
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- DID NOT OBSERVE EMPLOYEE HANDWASHING - NONE OF THE 3 HANDWASHING SINKS ARE EQUIPPED WITH ALL OF THE REQUIRED ELEMENTS SUCH AS SOAP, HAND TOWELS AND HOT/ COLD RUNNING WATER.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MENUS ADVISORIES HAVE ITEMS NOTED TO BE COOKED TO ORDER THAT SHOULD BE FULLY COOKED AT ALL TIMES.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Conveying Sewage
- Items:
- Sewage
- Locations:
- Facility
- Problems:
- Not conveyed to point of disposal Through approved Septic system
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- MOP SINK COMPLETELY BLOCKED - DISPOSING OF MOP WATER IN OUTDOOR SEWER.,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- Prep area
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- COOKED LENTIL SOUP OBSERVED ON A STORAGE RACK AT 102F COOLING - UNAWARE HOW LONG IT HAS BEEN THERE - INDICATES FOOD USUALLY LEFT OUT 90 MINUTES BEFORE PLACING UNDER REFRIGERATION.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FO9OD-CONTACT SURFACES OF EQUIPMENT SOILED: 1) PANINI PRESS AT COOKLINE 2) PREP SINK IN BASEMENT,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND TOWELS AT HANDSINKS: 1)WAIT STATION 2) COOKLINE 3) BASEMENT PREP AREA,
- 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
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO SOAP AT HANDSINKS: 1) BASEMENT PREP AREA HANDSINK 2) COOKLINE HANDSINK,
- 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: Handwashing Sinks
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area
- Problems:
- Not provided
- Corrections:
- Provide hand sink in same room as food handling.
- Comment:
- HANDWASHING SINK THAT WAS ONCE PRESENT IN DISH WASHING AREA NEXT TO 3-COMPARTMENT SINK HAS BEEN REMOVED.,
- General violation description:
- 5-204.11 - Placement A handwashing facility shall be located: (A) To allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- reach-in cooler(s) cookline
- Problems:
- Stored over/next to Raw ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW MEATS STORED ABOVE OTHER FOODS INSIDE THE KITCHEN REACH-IN COOLER AND FREEZER.,
- 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)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) TOMATOES AT 51F, GARLIC SAUCE AT 53F, RAW CHICKEN AT 49F AT LARGE PREP STATION COOLER AT COOKLINE 2) DICED AND SLICED TOMATOES AT 45F, FETA AT 50F, LETTUCE AT 51F AT SALAD PREP STATION COOLER AT COOKLINE 3) RAW MEAT AND CHICKEN, LETTUCE AT 44F-46F INSIDE THE WALK-IN COOLER 4) GARLIC SAUCE, RICE PUDDING AND CREAM CARAMEL AT 48F INSIDE FRONT DISPLAY COOLER - AMBIENT AIR TEMPERATURE AT 54F ,
- 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: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Locations:
- vertical broilers cookline
- Problems:
- Not cooked to 165 degrees F for 15 seconds Beef
- Corrections:
- Cook to proper temperature.
- Comment:
- OWNER INDICATED THAT THE CHICKEN AND BEEF SHAWARMA COOK ON THE VERTICAL BROILER SPIT FROM 11:00 AM TO 8:00PM - DISCARD. SHAWARMA IS ONLY ALLOWED TO COOK ON SPIT FOR NO MORE THAN 4 HOURS AND DISCARDED. DECREASE THE SIZE OF THE SHAWARMA AND PROVIDE NEW ONES AFTER FOUR HOURS TO MEET THIS REQUIREMENT.,
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED POTENTIALLY HAZARDOUS READY TO EAT FOODS WITHOUT A CONSUME BY DATE (RICE PUDDING, GARLIC SAUCE, CUT WATERMELON, CUT LETTUCE, MEAT & POTATOES, ETC) IN WALK-IN COOLER AND FRONT DISPLAY COOLER.,
- 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
- Locations:
- walk-in cooler(s)
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- SPOILED VEGETABLES OBSERVED INSIDE THE WALK-IN COOLER -DISCARD. ,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Facility
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED TEA BAGS IN WAIT STATION HANDSINK AND SALAD INGREDIENTS IN COOKLINE HANDSINK.,
- 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)
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- basement
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- ventilation hood, filters and backsplash walls
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- ,
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- cookline
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- FLOORING SOILED AT COOKLINE BEHIND, BENEATH AND BESIDE COOKING 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.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- Facility
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- ALL CUTTING BOARDS STORED DIRECTLY ON FLOOR.,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- Facility
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- CASES OF LETTUCE, CARROTS, EGGS STORED ON WALK-IN COOLER FLOOR. BAG OF LENTILS STORED ON FLOOR BASEMENT STAIR LANDING.,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) EXCESSIVE AMOUNT OF LIQUID IN THE BOTTOM OF BOTH COOKLINE PREP STATION COOLERS 2) RUBBER GASKETING MISSING ON LARGE PREP STATION COOLER DOOR - LARGE GAP OBSERVED - DOOR NOT ALIGNED WITH A TIGHT SEAL,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- cookline handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- Facility
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- FILTERS MISSING FROM BOTH VENTILATION HOOD CANOPIES AT COOKLINE.,
- 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)
- Locations:
- Cookline
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- SPOON TO DISPENSE FALAFEL STORED IN SOILED, STANDING WATER AT COOKLINE.,
- 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
- Locations:
- Facility
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED MISSING LIGHT SHIELDS AT COOKLINE, UNDER HOODS, OUTSIDE WALK-IN COOLER, BASEMENT DRY STORAGE AREA.,
- 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
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) items that don't pertain to business
- Locations:
- rotisserie
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- ROTISSERIE BROUGHT INTO THE FACILITY AND STORED IN PREP AREA - OWNER SAID HE WAS THINKING OF PUTTING IT UNDER THE HOOD. OWNER INSTRUCTED TO REMOVE UNIT.,
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE OVEN 2) WALK-IN COOLER WALLS MOLDED 3) WALK-IN COOLER STORAGE RACKS MOLDED 4) WALK-IN COOLER FAN GUARDS 5) ITEMS IN BASEMENT - BLACK CART. STORAGE TABLE, SOILED PLATES,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- rear kitchen
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- SPACE BENEATH THE REAR KITCHEN DOOR - PROVIDE DOOR SWEEP TO PREVENT ENTRY OF PESTS.,
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- ALL COOLERS Facility
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HANGING THERMOMETERS INSIDE EACH COOLER IN FACILITY.,
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Cookline
- Problems:
- Stored on Counter
- 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
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06/03/2015 | Routine |
- Critical: Cleaning Procedure
- Comment:
- Corrected: Employees have been retrained on how to properly wash their hands. Observed food employee properly washing their hands with warm water and soap, and drying their hands with paper towel.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Hand Drying Provision
- Comment:
- Corrected: Observed hand washing sinks at the wait station and on the cooking line that were now provided with paper towels.
- 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: Observed hand washing sinks at the wait station and on the cooking line that were now provided with soap.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Corrected: Observed grape leaves at 40 F, lettuce at 39 F, garlic sauce at 39 F, falafel at 40 F, cooked spinach at 38 F, foul at 40 F, cooked rice at 39 F, raw kibbie at 40 F, raw chicken at 39 F, cooked brown rice at 40 F, and raw beef kabob at 40 F in the walk-in cooler.
- 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: Observed cook properly wash their hands and dry them with paper towel. Observed employee take off a pair of soiled gloves, properly wash their hands, and put a new pair of gloves on.
- 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
|
12/05/2014 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds using soap and hot water. Observed employees wash their hands for under 20 seconds. Observed employees just rinsing their hands. Develop good practices for hand washing. Proper hand washing includes rinsing hands under warm running water, applying soap to hands and rubbing them together vigorously for 10-15 seconds. Rinsing soapy hands under warm, running water, and drying hands with a disposable paper towel. ,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Each hand washing sink shall be provided with paper towels. Observed hand washing sinks at the wait station and on the cooking line that were not provided with paper towels. Provide paper towels at the hand washing 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 at handsink kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Each hand washing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Observed hand washing sinks at the wait station and on the cooking line that were not provided with soap. Provide soap at the hand washing 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food shall be maintained at 41 F or less. Observed grape leaves at 48 F, lettuce at 50 F, garlic sauce at 48 F, falafel at 47 F, cooked spinach at 48 F, foul at 47 F, cooked rice at 50 F, raw kibbie at 48 F, raw chicken at 49 F, cooked brown rice at 48 F, and raw beef kabob at 48 F in the walk-in cooler. Maintain all cold foods such as, grape leaves, lettuce, garlic sauce, falafel, cooked spinach, foul, cooked rice, raw kibbie, raw chicken, cooked brown rice, and raw beef kabob 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, after engaging in activities that contaminate hands, and before donning new gloves. Observed employees wipe their hands on cloth towels and their apron in stead of washing hands. Observed employees changing gloves without washing their hands before donning a new pair of gloves. Begin practices of washing hands before engaging in food activities. Hands must be washed before putting on a new pair of gloves. Discontinue wiping hands on cloth towels or aprons. Hands must be washed instead of just wiping them on cloth towels and aprons. ,
- 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
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Food employees shall wear hair restraints that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, and utensils. Observed cook who did not wear any type of hair restraint. Provide a hair net or hat for employees to restrain their hair.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Cleaned utensils shall be stored covered or inverted. Observed clean forks, spoons, and knives that were stored in a utensil rack with the food-contact portion up. Store clean utensils inverted so all food-contact surfaces can not be contaminated and the handle is stored up.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors. Observed a small gap at the bottom of the back door where there is a potential for insects or rodents to enter the food establishment. Install weather-stripping so that the back door is protected.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Temperature measuring device was not located in the server station reach-in cooler and the salad station reach-in cooler. Provide temperature measuring device in the server station reach-in cooler and at the salad station reach-in cooler
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
11/10/2014 | Routine |
| No violation noted during this evaluation. | 10/27/2014 | Routine |
Restaurant representatives - add corrected or new information about Mediterranean Village Inc., 14456 Michigan Ave., Dearborn, MI 48126 »