- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- 2-compartment sink(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Two compartment sink faucet is leaking. Repair.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food residue in drains of prep sink and 3 compartment sink. 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.
|
04/13/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components, Equipment components
- Locations:
- 2-compartment sink(s), 3-compartment sink(s) faucet(s)
- Problems:
- In poor repair, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Both 3 compartment sink and 2 compartment prep sink faucets leak. Repair.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- 2-compartment sink(s), 3-compartment sink(s)
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Food residue in drains of prep sink and 3 compartment sink. 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.
- Packaged and Unpackaged Food -
- Locations:
- walk-in cooler(s)
- Comment:
- The majority of food items held at 41 F or below are not covered. Food must covered to protect food from contamination.
- 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
|
10/20/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gasket on small Pepsi reach in cooler is broken. Replace.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Locations:
- reach-in cooler
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Gasket on small Pepsi reach in cooler is broken. Replace.
- 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.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- One ceiling tile, near back door, is stained and sagging from water damage. Repair leak & replace tile.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- One ceiling tile, near back door, is stained and sagging from water damage. Repair leak & replace tile.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
03/28/2014 | Routine |
- Critical: Controlling Pests
- Comment:
- No flies seen in kitchen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Comment:
- No flies seen in kitchen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
09/11/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- dish machine(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- House flies walking on floor in front of dishmachine. Remove flies., This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation is corrected.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- dish machine(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- House flies walking on floor in front of dishmachine. Remove flies., This is a Priority Foundation (Pf) violation. WCHD will return within 10 days to ensure this violation is corrected.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s) Equipment
- Locations:
- 3-compartment sink(s)
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- Employee observed hand drying large pitcher out of the dishmachine. Utensils must be air dried., Spoke with employee regarding proper drying techniques. Handout provided. VIOLATION CORRECTED.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s) Equipment
- Locations:
- 3-compartment sink(s)
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- Employee observed hand drying large pitcher out of the dishmachine. Utensils must be air dried., Spoke with employee regarding proper drying techniques. Handout provided. VIOLATION CORRECTED.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
|
09/04/2013 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Locations:
- Dry storage area
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Badly dented cans in storage area. Dispose of cans or provide separate, marked area for items to be sent back to food supplier., Box was marked for "return to supplier" and segregated from usable food supply. VIOLATION CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
02/20/2013 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- THE OVERHEAD SPRAYER IS REPAIRED AND PROPERLY AIR GAPPED, THE MOP SINK AVB IS INSTALLED CORRECTLY DOWNSTREAM OF THE Y ON THE SHORT HOSE SIDE.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Food Contact with Equipment an
- Comment:
- BEVERAGE GUNS ARE CLEAN AT THE BAR. VIOLATION CORRECTED.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
08/30/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE OVERHEAD SPRAYER AT 3 COMPARTMENT SINK IN KITCHEN IS HANGING BELOW THE FLOOD RIM AGAIN, CORRECT SO SPRAYER HANGS 1 " ABOVE THE FLOOD RIM OF SINK TO PROTECT FROM BACK FLOW/BACKSIPHONAGE. THE LEFT SIDE OF THE Y BIB AT THE MOP SINK IS MISSING THE HOSE BIB VACUUM BREAKER. REPLACE WITHIN 10 DAYS, CORRECT OVERHEAD SPRAYER WITHIN 10 DAYS. REVISIT IN 10 DAYS. REPEAT VIOLATION., ;A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under 5-202.14.
- General violation description:
- 5-203.14 -
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- BEVERAGE GUNS ARE DIRTY AT THE BAR TODAY. KEEP FOOD CONTACT SURFACES CLEAN AT ALL TIMES. CORRECT TODAY, RECHECK IN 10 DAYS. MONITOR DAILY.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Ventilation Hoods, Drip preven
- Items:
- Exhaust ventilation hood system(s)
- Problems:
- Designed to allow grease or condensation from draining/dripping onto
- Corrections:
- Repair/replace to prevent grease accumulation/dripping/draining.
- Comment:
- A PERMANENT VENTILATION STACK IS NEEDED OVER THE SMOKER INSTEAD OF THE PANS MOLDED TOGETHER. CORRECT BY NEXT INSPECTION. IT MUST BE DURABLE SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-204.11 - Exhaust ventilation hood systems in FOOD preparation and WAREWASHING areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
08/07/2012 | Routine |
- Critical: Backflow Prevention Device/Req
- Comment:
- THE MOP SINK Y BIB HAS BEEN REMOVED, THERE IS AN AVB ON THE FAUCET AND ONE ON THE ECOLAB SIDE
- General violation description:
- 5-203.14 - CORRECTED. THE OVERHEAD SPRAYER IS RAISED WELL ABOVE THE 3 COMP SINK BASIN. CORRECTED.
|
03/14/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE A HOSE BIB VACUUM BREAKER FOR THE LEFT SIDE OF THE MOP SINK FAUCET WITHIN 10 DAYS. CORRECT THE AIR GAP ON THE OVERHEAD SPRAYER SO THAT IT IS AT LEAST ONE INCH OVER THE RIM OF THE 3 COMPARTMENT SINK. CORRECT WITHIN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
01/11/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- AIR GAP IS CORRECTED AT OVERHEAD SPRAYER.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- BEVERAGE NOZZLES AND GUNS WERE CLEANED, CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Frequency Before Use After Cle
- Comment:
- DISH MACHINE HAD 50PPM CHLORINE, VIOLATION CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean Freq, Nonfood-Contact Su
- Comment:
- VENTILATION HOOD SYSTEM IS CLEANED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/29/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- AIR GAP OVERHEAD SPRAYER AT THREE COMPARTMENT SINK SO THAT IT SITS 1 INCH ABOVE FLOOD RIM OF THE SINK BASIN. CORRECT WITHIN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- BEVERAGE GUNS WERE DIRTY/MOLDY TODAY, LARGE AMOUNTS OF SLIME MOLD WERE FOUND IN THE GUN HOLDERS, CLEAN REGULARLY TO AVOID BUILD-UP. CLEAN IMMEDIATELY, REVISIT IN 10 DAYS.,
- 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: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- 0PPM CHLORINE FOUND TODAY IN DISHWASHER, CALL FOR SERVICE IMMEDIATELY, SANITIZE DISHES IN THREE COMPARTMENT SINK UNTIL REPAIRED. CORRECT IMMEDIATELY, REVISIT IN 10 DAYS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN VENTILATION HOOD SYSTEM ON AN INCREASED BASIS, THERE IS GREASE ACCUMILATION ON FILTERS TODAY.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING FILTERS IN VENTILATION HOOD, WHERE SMOKER IS, BY NEXT INSPECTION, REPLACE FOIL PANS USED TO DIRECT SMOKE ON TOP OF SMOKER WITH AN APPROVED (BY BUILDING DEPT) VENTILATION STACK.
- 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.
|
06/06/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- ice maker clean, rcp approved
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
|
01/13/2011 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- rust on interior PLEASE EMPTY, WASH, RINSE, SANITIZE (WITH NON CHLORINE SOLUTION), AIR DRY THEN REFILL LEFT RISK CONTROL PLAN (RCP) WITH PIC PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Cooling methods
- Items:
- Food item(s) cooled
- Locations:
- kitchen cooling
- Problems:
- Improperly
- Comment:
- BEEF STEW, CORN, SOUP BROUGHT IN FROM ANOTHER CLIENT'S EVENT TESTED 87 - 135 F PLEASE ALWAYS MAKE NOTE OF THE TIME THEN TEST FOR AN INTERNAL TEMPERATURE OF 70 F TO BE ATTAINED WITHIN TWO (2) HOURS
- General violation description:
- 3-501.15 - THEN MAY USE WALK IN COOLER OR FREEZER OR ANY COMBINATION THEREOF TO BRING THESE LEFTOVERS TO AN INTERNAL TEMPERATURE OF 41 F OR LOWER WITHIN THE ENSUING FOUR (4) HOURS STRONGLY CONSIDER THE METHOD OF ICE BATHS AND SHALLOW PANS DEMONSTRATED TODAY MDA TWO STAGE COOLING STICKER POSTED IN KITCHEN
|
11/23/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- NEW (SMALLER) ICE MAKER IN PLACE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
06/18/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- kitchen OPENED BEVERAGE
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- PIC DISCARDED THE BEVERAGE, PIC DRANK FROM A CUP AT THE GRILL LINE PLEASE ALWAYS USE STRAW FROM A LIDDED CONTAINER OR USE A "SIPPEE" CUP OR KEEP DRINKS IN AREA AWAY FROM FOOD PREP OR HANDLING TO PREVENT MOUTH TO HAND TO FOOD CONTACT
- 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
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s) interior
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- WALLS ON INTERIOR OF ICE MAKER HAVE CRACKED PLEASE REPLACE INTERIOR OR MACHINE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s) interior
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- WALLS ON INTERIOR OF ICE MAKER HAVE CRACKED PLEASE REPLACE INTERIOR OR MACHINE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Wait station POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- WAIT STAFF SEPARATED THE AFOREMENTIONED DRESSINGS INTO THE OWN ICE BATH WHICH ALLOWS FOR MORE THOROUGH SURROUNDING OF THE CONTAINERS, BLEU CHEESE DRESSING TESTED 49 F PLEASE MAINTAIN BLEU CHEESE AND RANCH (HOMEMADE) 41 F OR LOWER
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOODS CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- PERSONNEL PUT INTO PLASTIC CONTAINER, OPENED CAN OF CHICOLATE FUDGE IN ORIGINAL CONTAINER PLEASE ALWAYS TRANSFER CONTENTS TO CLEAN, FOOD-GRADE CONTAINER TO PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- kitchen POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- TODAY TIME MARKS WRITTEN ON DUCT TAPE WERE PLACED ON THE CONTAINERS, WORKING SUPPLIES OF CUT TOMATOES AND SHREDDED CHEESE MUST HAVE TIME CONTROL MARKS TODAY THE CHEESE TESTED 70 F ONLY ON TUESDAYS ARTE THESE WORKING SUPPLIES IN USE, THEREFORE, MARK THE TIME THAT IS FOUR HOURS AFTER YOU TAKE THEM OUT OF REFRIGERATION, EVERY TIME YOU RESTOCK THE SUPPLY 3-501.19 PROVIDED
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- kitchen HAIR RESTRAINT(S)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- PLEASE HAVE ALL PERSONNEL ENGAGED IN FOOD PREP WEAR HATS/HAIRNETS
- 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
|
05/04/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Mississippi Bayou, 12850 Sibley, Riverview, MI 48193 »