- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed cut tomatoes and other food in and on top level of 2 door prep cooler under 41 degrees. 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: Preventing Contamination from
- Comment:
- Observed gloves provided for ready to eat foods. Corrected
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
06/03/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cut lettuce, cut tomatoes, and other potentially hazardous foods at 51- 55 degrees on top level and in two door prep cooler. Discard all potentially hazardous foods in cooler. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed employee touching hamburger buns, toppings, and toast with bare hands. Employees must use gloves, tongs, or deli tissue when handling ready to eat foods. Correct immediately,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
|
04/28/2015 | Routine |
| No violation noted during this evaluation. | 11/26/2014 | Follow-up |
- Critical: Cleaning Procedure
- Comment:
- Not Corrected: A risk control plan has been given to the person in charge. A follow-up inspection will be conducted in about 10 days to verify corrections. , Corrected: A risk control plan has been filled out and approved by inspector. Observed dish washer slicing corn beef with gloves on, took gloves off, properly washed his hands in the hand washing sink, and put new gloves on to handle dirty dishes.
- 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: Maintenance
- Comment:
- Corrected: Observed servers with no nail polish on their nails. PIC has created a new rule that does not allow servers to wear nail polish.
- General violation description:
- 2-302.11 - (A) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. (Pf) (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. (Pf)
- Critical: Packaged and Unpackaged Food -
- Comment:
- Corrected: Raw eggs are now stored at the bottom of the middle reach-in cooler. Raw chicken is now stored at the bottom of the reach-in cooler on thte right. Raw hamburgers are now stored on the middle shelf of reach-in cooler to the right. Ready-to eat food is now stored on the top shelf of all three reach in coolers. ,
- 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: Preventing Contamination from
- Comment:
- Not Corrected: A risk control plan has been given to the person in charge. A follow-up inspection will be conducted in about 10 days to verify corrections. , Corrected: A risk control plan has been filled out and approved by inspector. Food establishment has purchased tongs and deli tissue to handle lettuce, toast, cheese, and tomatoes. Omelets, cooked sausages, bacon, and cooked hamburgers are now being handled by tongs and spatulas. Observed cook handle cooked sausages, omelets, and bacon with tongs and spatulas.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Using a Handwashing Sink
- Comment:
- Corrected: The large 55-gallon containers have been moved by the PIC so they are not blocking the hand washing sink. Observed server washing hands in t hand washing sink near the bar service area. Employees now use the hand washing sinks only for hand washing and do not wash vegetables in the hand washing sinks anymore.
- 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)
|
11/03/2014 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- Food employees shall clean their hands for at least 20 seconds using soap and hot water. Observed employee spray off hands at 3 compartment sink without using soap. The employee dried their hands using their apron. Retrain or remind employees the proper procedures on how to wash their hands. , ,
- 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: Maintenance
- Items:
- Fingernails
- Problems:
- With fingernail polish or artificial fingernails
- Corrections:
- Remove polish/artificial nails or utilize gloves.
- Comment:
- Food employees may not use fingernail polish when working with exposed food. Observed employees with polish on their finger nails. Require all employees to have polish free nails or wear gloves. ,
- General violation description:
- 2-302.11 - (A) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. (Pf) (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. (Pf)
- 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 raw foods from ready to eat foods and raw foods separated by cooking temperatures. Observed raw chicken stored above eggs, raw beef, and butter. Observed raw ground beef above butter. Store ready to eat foods above raw foods and store raw foods by cooking temperature. , ,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissues, tongs, and gloves. Observed employee using their bare hands on lettuce, toast, cheese, tomatoes, omelets, cooked sausages, bacon, and cooked hamburgers. When handling ready-to-eat foods use proper utensils, gloves, tongs, etc. to avoid bare hand contact. , ,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- A hand washing sink shall be maintained so that it is accessible at all times. A hand washing sink may not be used for purposes other than hand washing. Observed a hand washing sink in the back that initially had a lid in it. Observed employee wash a head of lettuce in the sink in the back. Employees also mentioned that they wash coffee carafes, lettuce, and the vegetables in the hand washing sink by the counter area, Hand washing sinks must be used for hand washing only. Hand washing sinks must always be accessible and not blocked. ,
- 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)
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- A beverage is permitted for food employees in food prep areas if an approved container such as a cup with a lid and a straw are used. Observed an open glass beverage container on the table near the potatoes that were being peeled. Employee beverages must be in an approved container
- General violation description:
- 2-401.11 - such as one with a lid and a straw.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Food employees shall wear hair restraints such as hats, hair coverings, or nets. Observed employees with hair that was not properly restrained. Require employees to wear hats, hair coverings, or nets to restrain 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen prep table(s)
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Potentially hazardous food shall be thawed under refrigeration that maintains the food temperature at 41 F or less, at water temperature of 70 F or below with water running to float off particles, or as part of the cooking process. Observed a package of sausage patties sitting on a container near the back hand washing sink. Properly thaw food by refrigeration, under running water, or as part of the cooking process.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
10/03/2014 | Routine |
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen prep table(s)
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Begin practice of properly thawing lunch meats either A) under refrigeration, B) under cold running water, or C) as part of the cooking process. Do not let frozen product simply thaw in standing waters.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
02/21/2014 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Utility room Mop bucket
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Begin practice of properly drying wet mops when not in immediate use. This practice will help to reduce bacterial loading on the mop heads, as well as to minimize any objectionable odors.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Front Service Counter counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
|
07/26/2013 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Begin the practice of properly covering all food items held refrigerated in longer term cold storage. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
- 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
|
01/24/2013 | Routine |
| No violation noted during this evaluation. | 08/10/2012 | Routine |
| No violation noted during this evaluation. | 02/20/2012 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- 3-door reach-in cooler
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- RAW SAUSAGE CARDBOARD BOX USED TO STORE COOKED SAUSAGE INSIDE THE 3-DOOR REACH-IN COOLER., COOKED FOODS PLACED INSIDE A FOOD GRADE, SMOOTH, EASILY CLEANABLE 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- prep station cooler
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED WAITRESS TRANSFERRING SLICED TOMATOES TO CONTAINER WITH BARE HANDS., EMPLOYEES TRAINED TO WEAR GLOVES WHEN HANDLING READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Facility ceiling vents
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING VENT COVERS SOILED INSIDE EMPLOYEE RESTROOM AND IN DISH WASHING AREA.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Ventilation hood canopy
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
08/11/2011 | Routine Inspection |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- prep table
- 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:
- 2 CONTAINERS OF SOUP STORED ON PREP TABLE AT 130F AFTER 2 HOURS., POTENTIALLY HAZARDOUS FOOD REHEATED TO 165F THEN PROPERLY COOLED FROM 135F TO 70F USING AN ICE BATH.
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Cookline
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- EMPLOYEE OBSERVED PREPARING CONEY DOGS WITH BARE HANDS., EMPLOYEES NO LONGER HANDLING READY TO EAT FOODS WITH BARE HANDS - GLOVES USED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Ventilation hood canopy
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
02/01/2011 | Routine Inspection |
| No violation noted during this evaluation. | 08/11/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT THE TIME OF INSPECTION, NO EGGS WERE OBSERVED OUT ON THE COOK LINE COUNTER. THE OPERATOR STATED THAT ONLY THOSE EGGS WHICH CAN BE CONSUMED IMMEDIATELY ARE NOW BEING BROUGHT OUT OF REFRIGERATION. THE OPERATOR WAS ADVISED TO PULL THE EGGS DIRECTLY FROM THE COOLER AS NEEDED. THE VIOLATION IS NOW CONSIDERED CORRECTED. COMMENTS: THE OPERATOR INFORMED THE INSPECTOR THAT TIME MARKS ARE STILL BEING PROVIDED FOR THE EGGS. THE OPERATOR WAS REMINDED THAT IN ORDER TO PROPERLY USE TIME AS A CONTROL, IN ADDITION TO THE TIME MARKS, WRITTEN PROCEDURES ARE REQUIRED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
04/07/2010 | Follow-up |
- Critical: Backflow prevention
- Comment:
- AT THE TIME OF INSPECTION, AN AIR GAP OF AT LEAST 1 INCH WAS PRESENT BETWEEN THE ENDS OF THE TWO PVC DRAIN LINES FROM THE BACK OF THE BEVERAGE / ICE DISPENSER MACHINE AND THE RIM OF THE FLOOR DRAIN. PER THE OPERATOR, THE AIR GAP WAS CREATED BY SECURING THESE LINES TO THE WALL WITH A SCREW AND CLAMP. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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: Hot and cold holding
- Comment:
- AT THE TIME OF INSPECTION, THE OPERATOR STATED THAT DURING BREAKFAST EGGS (ABOUT 4-5 TRAYS) ARE KEPT OUT FOR NO MORE THAN 1- 2 HOURS . THE OPERATOR STATES THAT THE EGGS ARE TIME MARKED ON A CALENDAR BASED ON THE TIME OF REMOVAL FROM REFRIGERATION AND THE TIME OF CONSUMPTION. HOWEVER, WHEN ASKED IF WRITTEN PROCEDURES FOR USING TIME AS A CONTROL WERE AVAILABLE, THERE WERE NO WRITTEN PROCEDURES AVAILABLE. IF TIME WILL BE USED TO CONTROL BACTERIA GROWTH FOR THE EGGS THEN THE EGGS MUST BE TIME MARKED AND A WRITTEN POLICY FOR THE USE OF TIME AS A CONTROL MUST BE AVAILABLE IN THE ESTABLISHMENT. OTHERWISE, THE EGGS MUST BE KEPT REFRIGERATED UNLESS THEY ARE ACTIVELY IN USE. PROVIDE A WRITTEN PROCEDURE FOR USING TIME AS A CONTROL OR ENSURE THAT THE EGGS REMAIN REFRIGERATED. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: PER REQUEST OF THE OPERATOR, SOME KEY POINTS THAT SHOULD BE CONTAINED IN THE WRITTEN PROCEDURES ARE LISTED BELOW: 1. WHAT FOOD(S) WILL BE UNDER TIME CONTROL, 2. HOW TO TIME MARK THE FOODS, 3. WHO WILL BE RESPONSIBLE FOR THE TIME MARKING, 4. WHAT MUST BE DONE WITH THE FOOD IF/WHEN THE TIME LIMIT OF 4 HOURS HAS BEEN EXCEEDED (THE TIME LIMIT CAN BE 6 HOURS IF THE FOOD DOES NOT EXCEED 70 DEGREES F WITHIN THE 6 HOURS), 5. ENSURANCE THAT THE FOODS WERE AT PROPER TEMPERATURES PRIOR TO BEING PLACED UNDER TIME CONTROL. ,
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- WHEN TESTED, THE CONCENTRATION OF CHLORINE SANITIZER DISPENSED BY THE DISH MACHINE WAS 50 PPM. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- 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
|
04/01/2010 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE ENDS OF TWO PVC DRAIN LINES FROM THE BACK OF THE BEVERAGE / ICE DISPENSER MACHINE WERE FOUND BELOW THE RIM OF THE FLOOR DRAIN TO WHICH THEY DISCHARGE. PROVIDE AN AIR GAP OF AT LEAST 1 INCH BETWEEN THE ENDS OF THESE TWO DRAIN LINES AND THE RIM OF THE FLOOR DRAIN BELOW. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: ENSURE THAT THE MEANS USED TO CREATE THE AIR GAP WILL RESULT IN A PERMANENT FIX. ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:35 A.M., AT THE COOK LINE 2-3 TRAYS OF SHELLED EGGS WERE OBSERVED ON THE COUNTER. IN ALL, THE OPERATOR STATES THE EGGS HAD BEEN OUTSIDE OF REFRIGERATION FOR 2 HOURS: 1 HOUR IN THE PRESENT LOCATION AND 1 HOUR ON A TABLE IN THE REAR OF THE KITCHEN. THE OPERATOR STATES THAT THE EGGS WOULD BE CONSUMED WITHIN 4 HOURS. NO TIME MARKS WERE OBSERVED FOR THE EGGS. ENSURE THAT EGGS ARE KEPT REFRIGERATED AT 41 DEGREES F OR LESS. IF THE EGGS MUST BE HELD OUTSIDE OF REFRIGERATION, THEN TIME AS A CONTROL MUST BE USED TO LIMIT BACTERIA GROWTH ON THE EGGS. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE THAT EGGS AT THE COOK LINE WILL EITHER BE MAINTAINED 41 DEGREES F OR LESS OR HELD UNDER TIME CONTROL. COMMENTS: REFER TO THE HAND OUTS PROVIDED AND SECTION 3-501.19 OF THE 2005 FOOD CODE FOR MORE INFORMATION ON USING TIME AS A CONTROL. , ,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- Dish washing Area Dish machine
- Problems:
- Below 25 ppm And/or water temperature below 120 degrees f
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- WHEN TESTED, THE CONCENTRATION OF CHLORINE SANITIZER DISPENSED BY THE DISH MACHINE WAS 0 PPM. A CHLORINE SANITIZER SHALL HAVE A CONCENTRATION BETWEEN 50 - 100 PPM. REPAIR/ADJUST THIS MACHINE TO ENSURE THAT IT WILL DISPENSES CHLORINE SANITIZER BETWEEN 50 - 100 PPM. THIS IS A REPEAT CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. PLEASE COMPLETE THE RISK CONTROL PLAN PROVIDED BY THE TIME OF THE RE-VISIT INSPECTION. COMMENTS: IN THE INTERIM, SANITIZE ALL UTENSILS IN THE 3 COMPARTMENT SINK WITH A CHLORINE SANITIZER BETWEEN 50 - 100 PPM. ,
- 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
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03/02/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Melvindale Coney Island, 4114 Oakwood, Melvindale, MI 48122 »