- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no paper towels at hand sink at bar. Hand washing sinks must have paper towels at all times. Correct immediately. Corrected at time of inspection by education and by manager putting paper towels at hand sink. Corrected
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employees preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
03/23/2015 | Routine |
- Critical: Cooling
- Comment:
- Corrected: Potatoes are now cooked to order.
- 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: Food Temperature Measuring Dev
- Comment:
- Corrected: The owner purchased a digital temperature measuring device. This device was available and accessible.
- 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: Manual and Mechanical Warewash
- Comment:
- Corrected: PIC indicated that the chlorine sanitizer was replaced at the glass washer. Observed 50-100 parts per million (ppm) chlorine.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Comment:
- , Corrected: Observed raw fish that was stored above raw beef.
- 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: Observed raw hamburger at 41 F.
- 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: Responsibility of Permit Holde
- Comment:
- Corrected: PIC indicated that the owner conducted a meeting to go over the symptoms of food borne illness and the "Big 5." PIC also said that when employees show the symptoms of food borne illness that they must report it to the PIC.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Sanitizing Solutions, Testing
- Comment:
- , Corrected: Owner purchased chlorine test strips. Observed chlorine test strips that were available and accessible.
- 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: Observed hand washing sink that was clear of debris.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
10/14/2014 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- 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:
- Potentially hazardous cooked foods must be cooked from 135 F to 70 F in 2 hours and from 70 F to 41 F for am additional 4 hours. Baked potatoes that had been prepared at approximately 11:00 AM today were at 115 F in the walk-in-cooler. Discard these potatoes and develop a cooling procedure that will meet these requirements or cook the potatoes to order., Corrected: Potatoes were thrown out,
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Food temperature measuring devices shall be provided and readily accessible for maintaining food temperature. A thermometer was not available. Provide thermometer for employees. ,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Wares must be sanitized in an approved sanitizer at a concentration and temperature indicated in the manufacturers directions. The bar glass washer was not registering any sanitizer at the time of inspection. Adjust or repair the glass washer to dispense 50-100 parts per million (PPM) chlorine. Service company has been contacted. Use 3 compartment sink. ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- 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:
- Food shall be protected from cross contamination by storing raw meats below and away from ready-to-eat foods. Cooked taco meat and Texas toast was stored in the walk-in cooler below thawing raw fish and raw beef. Store items that are fully cooked (taco meat) or ready-to-eat (bread) above and away from raw meat., ,
- 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:
- Cold foods must be held at 41 F or below. Raw hamburger was at 45 F, pulled pork was at 43.6 F, and coney chili sauce was at 50.4 F in the small beverage cooler next to the cook line. Hold cold foods 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- Management should inform employees of the requirement to report symptoms of illnesses that can be transmitted by food or exposure to the "big 5" illnesses i.e., Salmonella, Shigella, E. coli, Norovirus, and Hepatitis A. Employee was not familiar with or aware of an employee health policy. Train all employees on the employee health requirements and return to work policies. Employee health poster is available and is posted. ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Test strips must be provided and available to test sanitizer concentrations at the glass washer or 3 compartment sink. Test strips were reportedly locked in the office, but they were not available to the bartender at the time of inspection. Provide test strips and have available for employee use. , ,
- 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:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Hand sinks must be available for employee use. Hand sink at bar was blocked by a strainer. Remove all items from hand sink and keep available for hand washing only. ,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- 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. Observed can opener blade that was scored. Replace can opener blade.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees. Observed no hand washing posters or signs by employee used hand washing sinks. Post hand washing signs or posters.
- 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.
- Insect Control Devices, Design
- Items:
- Insect control device(s)
- Problems:
- Allows dead insects/insect parts to contaminate
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- Insect control devices shall be installed so that dead insects and insect fragments are prevented from fall on single service and single-use articles. Observed insect control device located over soda cans and bottled water. Move soda cans and bottled water so it is not located below the insect control device.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- 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 or rodents by solid tight fitting doors. Observed doors that were not tight fitting at the bottom. Install weather stripping to provide a tight fitting seal at the bottom of the door.
- 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
|
09/16/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Ice bin(s) Utensil Storage
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue practice of allowing the bulk product dispenser handles to come into direct contact with food materials (or ice) being dispensed. Begin practice of always keeping the handle properly extended OUT of the various food products (ice) being dispensed.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s) interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer located within the kitchen. Do not let old food residual & breading accumulate on these interior surfaces without frequent washings. Simply hand sweep and wash interior surfaces often.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/21/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area ice machine(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue practice of allowing the bulk product dispenser handles to come into direct contact with food materials being dispensed. THIS INCLUDES DRINKING ICE. Begin practice of always keeping the handle properly extended OUT of the various food products being dispensed.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- Facility Outer Opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Begin practice of keeping all outer openings (doors) closed when the doors are not actively being used for deliveries etc. Keeping these outer openings properly shut will minimize the chance of insect entry into the establishment as well as rodents or other vermin. Simply keep all doors shut when not in use.
- 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
|
07/30/2013 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- Front Service Counter Ventilation hood canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep MUCH cleaner the baffle filters located within the ventilation hood canopy including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- kitchen Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Replace the missing 'hand wash' sign previously located at the Kitchen hand wash sink. Any simple sign that reminds & encourages frequent and proper staff hand wash activities is sufficient.
- 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.
|
01/30/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- Facility
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- BARTENDER OBSERVED DRINKING FROM OPEN CUP BEHIND THE BAR. BEVERAGES MUST BE CONSUMED FROM A CLOSED CONTAINER ONLY - CUP WITH A LID AND STRAW OR POUR SPOUT ONLY. NO OPEN CUPS OR PLASTIC BOTTLES ARE ALLOWED., OPEN BEVERAGES DISCARDED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Locations:
- bar(s) ice bin(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- BOTTLE OF WATER STORED INSIDE BAR ICE BIN CONTAMINATING ICE USED FOR CONSUMPTION.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Locations:
- Facility
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- DOORS SHALL NOT BE PROPPED OPEN TO PREVENT ENTRY OF PESTS. PROVIDE SCREEN DOORS IF NECESSARY.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- kitchen 3-compartment sink faucet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- BASE OF FAUCET LEAKING AT KITCHEN 3-COMPARTMENT SINK WHEN WATER IS ON.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- kitchen
- 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
|
08/10/2012 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- POTENTIALLY HAZARDOUS FOOD (CHILI, ETC) PREPARED, DATE MARKED AND FROZEN BUT ONCE REMOVED FROM THE FREEZER AND THAWED, PRODUCT DATE MARK NOT CHANGED., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A DATE MARK FOR 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- bar(s) beneath floor mats
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
|
02/20/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler(s) Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MEAT THAWING AND HOMEMADE TARTAR SAUCE AT 48F INSIDE THE REACH-IN COOLER - AMBIENT AIR TEMPERATURE AT 50F., POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE UNIT.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
08/16/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- reach-in cooler(s) cookline
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CONTAINER OF CHILI DATED 1/20/11 AND FROZEN WAS NOT PROVIDED WITH A PROPER DATE MARK AFTER THAWING., POTENTIALLY HAZARDOUS, READY TO EAT FOODS WERE LABELED WITH A PROPER DATE MARK OR DISCARDED.
- 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
|
02/08/2011 | Routine Inspection |
- Critical:
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- WATER FROM THE WALK IN COOLER CONDENSER / FAN UNIT WAS OBSERVED DRAINING THROUGH A PVC PIPE AND INTO A GREEN PICKLE SIZED BUCKET SEATED ON THE COOLER FLOOR. THE BUCKET WAS AT LEAST HALF FULL. WASTE WATER SHOULD BE CONVEYED FROM THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. DRAINAGE FROM THE CONDENSER SHOULD BE DIRECTED TO A FLOOR DRAIN OR SIMILAR RECEPTACLE. A FLOOR DRAIN WAS OBSERVED AT THE CENTER OF THE INSIDE OF THE COOLER. A SECOND FLOOR DRAIN IN USE BY THE ICE MACHINE, WAS OBSERVED SEVERAL FEET FROM THE OUT SIDE OF THE COOLER. REROUTE THE DRAIN LINE FROM THE COOLER CONDENSER / FAN UNIT TO A FLOOR DRAIN, OR SIMILAR RECEPTACLE WITH AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THE DRAIN LINE AND THE RIM OF THE FLOOR DRAIN. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS. FURTHER EVALUATION BY THE HEALTH DEPARTMENT MAY BE NECESSARY TO DETERMINE OTHER ACCEPTABLE OPTIONS FOR COMPLIANCE WITH SECTION 5-402.13.
- 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:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- GRAYISH BLACK SOIL ACCUMULATIONS WERE OBSERVED INSIDE THE SEAM AT THE TOP OF THE INNER ICE MACHINE DEFLECTOR SHIELD. THE LEFT DEFLECTOR SHIELD RETAINING NUT WAS SOILED WITH BLACKISH - GREEN SOIL ACCUMULATIONS. SOME BLACK SOIL ACCUMULATIONS WERE OBSERVED ALONG THE BOTTOM OF THE DEFLECTOR SHIELD NEAR THE LEFT SIDE. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE.
- 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:
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- WATER FROM THE WALK IN COOLER CONDENSER / FAN UNIT WAS OBSERVED DRAINING THROUGH A PVC PIPE AND INTO A GREEN PICKLE SIZED BUCKET SEATED ON THE COOLER FLOOR. THE BUCKET WAS AT LEAST HALF FULL. WASTE WATER SHOULD BE CONVEYED FROM THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. DRAINAGE FROM THE CONDENSER SHOULD BE DIRECTED TO A FLOOR DRAIN OR SIMILAR RECEPTACLE. A FLOOR DRAIN WAS OBSERVED AT THE CENTER OF THE INSIDE OF THE COOLER. A SECOND FLOOR DRAIN IN USE BY THE ICE MACHINE, WAS OBSERVED SEVERAL FEET FROM THE OUT SIDE OF THE COOLER. REROUTE THE DRAIN LINE FROM THE COOLER CONDENSER / FAN UNIT TO A FLOOR DRAIN, OR SIMILAR RECEPTACLE WITH AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THE DRAIN LINE AND THE RIM OF THE FLOOR DRAIN. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS. FURTHER EVALUATION BY THE HEALTH DEPARTMENT MAY BE NECESSARY TO DETERMINE OTHER ACCEPTABLE OPTIONS FOR COMPLIANCE WITH SECTION 5-402.13.
- 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:
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- GRAYISH BLACK SOIL ACCUMULATIONS WERE OBSERVED INSIDE THE SEAM AT THE TOP OF THE INNER ICE MACHINE DEFLECTOR SHIELD. THE LEFT DEFLECTOR SHIELD RETAINING NUT WAS SOILED WITH BLACKISH - GREEN SOIL ACCUMULATIONS. SOME BLACK SOIL ACCUMULATIONS WERE OBSERVED ALONG THE BOTTOM OF THE DEFLECTOR SHIELD NEAR THE LEFT SIDE. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- GRAYISH BLACK SOIL ACCUMULATIONS WERE OBSERVED INSIDE THE SEAM AT THE TOP OF THE INNER ICE MACHINE DEFLECTOR SHIELD. THE LEFT DEFLECTOR SHIELD RETAINING NUT WAS SOILED WITH BLACKISH - GREEN SOIL ACCUMULATIONS. SOME BLACK SOIL ACCUMULATIONS WERE OBSERVED ALONG THE BOTTOM OF THE DEFLECTOR SHIELD NEAR THE LEFT SIDE. CLEAN AND SANITIZE THE INSIDE OF THIS MACHINE. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE.
- 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: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- WATER FROM THE WALK IN COOLER CONDENSER / FAN UNIT WAS OBSERVED DRAINING THROUGH A PVC PIPE AND INTO A GREEN PICKLE SIZED BUCKET SEATED ON THE COOLER FLOOR. THE BUCKET WAS AT LEAST HALF FULL. WASTE WATER SHOULD BE CONVEYED FROM THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM. DRAINAGE FROM THE CONDENSER SHOULD BE DIRECTED TO A FLOOR DRAIN OR SIMILAR RECEPTACLE. A FLOOR DRAIN WAS OBSERVED AT THE CENTER OF THE INSIDE OF THE COOLER. A SECOND FLOOR DRAIN IN USE BY THE ICE MACHINE, WAS OBSERVED SEVERAL FEET FROM THE OUT SIDE OF THE COOLER. REROUTE THE DRAIN LINE FROM THE COOLER CONDENSER / FAN UNIT TO A FLOOR DRAIN, OR SIMILAR RECEPTACLE WITH AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE END OF THE DRAIN LINE AND THE RIM OF THE FLOOR DRAIN. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS. FURTHER EVALUATION BY THE HEALTH DEPARTMENT MAY BE NECESSARY TO DETERMINE OTHER ACCEPTABLE OPTIONS FOR COMPLIANCE WITH SECTION 5-402.13.
- 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.
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08/10/2010 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE FOLLOWING CONSUMER ADVISORY WAS OBSERVED AT THE BOTTOM OF THE ESTABLISHMENT MENU'S: *COOKED TO ORDER. NOTICE: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. EXAMPLES OF SOME OF THE MENU ITEMS REFERENCED (WITH ASTERISKS) BY THE ADVISORY WERE: *PHILLY STEAK SUB, *GROUND ROUND, *CHEESEBURGER, *PATTIE MELT, AND *GROUND ROUND WITH POTATO CHIPS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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
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03/01/2010 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MENU CONTAINED A CONSUMER ADVISORY -REMINDER STATEMENT WORDED AS FOLLOWS: "NOTICE: Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness." THE OPERATOR CONFIRMED THAT FOODS SUCH AS BURGERS MAY COOKED TO ORDER. HOWEVER, THERE WERE NO ASTERISKS (OR OTHER SYMBOLS) PROVIDED NEXT TO THE REMINDER STATEMENT TO IDENTIFY WHICH FOODS MAY BE COOKED TO ORDER. ADDITIONALLY, THERE WAS NO DISCLOSURE STATEMENT PRESENT TO DISCLOSE TO CUSTOMERS THAT CERTAIN FOODS SUCH AS BURGERS MAY BE COOKED TO ORDER. A DISCLOSURE STATEMENT IS A LINE OF TEXT SUCH AS: "COOKED TO ORDER" OR "CAN BE COOKED TO ORDER" THAT DISCLOSES TO CUSTOMERS THAT THE FOODS IDENTIFIED BY THE ASTERISKS, MAY BE COOKED TO ORDER. THE ASTERISK IDENTIFIES WHICH FOODS ON THE MENU MAY BE COOKED TO ORDER. PROVIDE A DISCLOSURE STATEMENT AND ASTERISKS ON THE MENU TO ENSURE THAT CUSTOMERS ARE AWARE OF WHICH FOODS CAN BE SERVED UNDER COOKED. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER THE FOLLOWING EXAMPLES: EXAMPLE 1: ASTERISKS PLACED NEXT TO EACH MEN ITEM AND THE DISCLOSURE. BURGERS GROUND ROUND* CHEESEBURGER* *COOKED TO ORDER. *NOTICE: CONSUMING RAW OR UNDER COOKED POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. EXAMPLE 2: ASTERISKS PLACED NEXT TO THE MENU HEADING: BURGERS AND THE DISCLOSURE STATEMENT. BURGERS* GROUND ROUND CHEESEBURGER *COOKED TO ORDER. *NOTICE: CONSUMING RAW OR UNDER COOKED POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. EXAMPLE 3: DISCLOSURE STATEMENT PLACED NEXT TO THE MENU HEADING: BURGERS BURGERS (COOKED TO ORDER)* GROUND ROUND CHEESEBURGER *NOTICE: CONSUMING RAW OR UNDER COOKED POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
- 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: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MENU CONTAINED A CONSUMER ADVISORY -REMINDER STATEMENT WORDED AS FOLLOWS: "NOTICE: Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness." THE OPERATOR CONFIRMED THAT FOODS SUCH AS BURGERS MAY COOKED TO ORDER. HOWEVER, THERE WERE NO ASTERISKS (OR OTHER SYMBOLS) PROVIDED NEXT TO THE REMINDER STATEMENT TO IDENTIFY WHICH FOODS MAY BE COOKED TO ORDER. ADDITIONALLY, THERE WAS NO DISCLOSURE STATEMENT PRESENT TO DISCLOSE TO CUSTOMERS THAT CERTAIN FOODS SUCH AS BURGERS MAY BE COOKED TO ORDER. A DISCLOSURE STATEMENT IS A LINE OF TEXT SUCH AS: "COOKED TO ORDER" OR "CAN BE COOKED TO ORDER" THAT DISCLOSES TO CUSTOMERS THAT THE FOODS IDENTIFIED BY THE ASTERISKS, MAY BE COOKED TO ORDER. THE ASTERISK IDENTIFIES WHICH FOODS ON THE MENU MAY BE COOKED TO ORDER. PROVIDE A DISCLOSURE STATEMENT AND ASTERISKS ON THE MENU TO ENSURE THAT CUSTOMERS ARE AWARE OF WHICH FOODS CAN BE SERVED UNDER COOKED. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 - 30 DAYS TO ENSURE COMPLIANCE. COMMENTS: CONSIDER THE FOLLOWING EXAMPLES: EXAMPLE 1: ASTERISKS PLACED NEXT TO EACH MEN ITEM AND THE DISCLOSURE. BURGERS GROUND ROUND* CHEESEBURGER* *COOKED TO ORDER. *NOTICE: CONSUMING RAW OR UNDER COOKED POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. EXAMPLE 2: ASTERISKS PLACED NEXT TO THE MENU HEADING: BURGERS AND THE DISCLOSURE STATEMENT. BURGERS* GROUND ROUND CHEESEBURGER *COOKED TO ORDER. *NOTICE: CONSUMING RAW OR UNDER COOKED POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. EXAMPLE 3: DISCLOSURE STATEMENT PLACED NEXT TO THE MENU HEADING: BURGERS BURGERS (COOKED TO ORDER)* GROUND ROUND CHEESEBURGER *NOTICE: CONSUMING RAW OR UNDER COOKED POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS. ,
- 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
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02/02/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- kitchen Refrigerator
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed in the up-right cooler @ 47*F a one gallon Del Sol Jalapeno Peppers and a one gallon container of Marzetti Buttermilk Ranch Dressing. Discard the ranch dressing since it requires refrigeration after opening as stated on the container. Correction made: Observed the cited container of 47*F Ranch Dressing has been discarded.
- 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)
- Cooling, Heating, and Holding
- Items:
- Equipment cold holding refrigerator
- Locations:
- kitchen Refrigerator
- Problems:
- Inadequate
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- Observed the up-right refrigerator's interior temperature @ 47*F. Provide a cooling unit to maintain cold food storage not to exceed 41*F. Correction made: Observed the cooling unit thermostat regulator was @ 5 adjusted to 7 for maximum cooling.
- General violation description:
- 4-301.11 - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. (Pf)
- Light Bulbs, Protective Shield
- Items:
- Light shielding end cap(s)
- Locations:
- kitchen dry storage room
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Observed two unprotected fluorescent light tubes located in the kitchen. Enclose each light in a clear tube with plastic end caps.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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08/17/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Mel Bar & Grill, 17993 Allen Road, Melvindale, MI 48122 »