| No violation noted during this evaluation. | 03/18/2015 | Routine |
| No violation noted during this evaluation. | 09/30/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of cold water
- Corrections:
- Provide cold water.
- Comment:
- Observed the cold water shut off for the dishroom handsink because mixing valve is not working. Hot water reaches 140 degrees F. This is a scalding hazard. Cold water under pressure must be provided at this handsink. Replace the mixing valve to provide cold water.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed missing drain line for the pop gun holder at the bar. Equipment must be in good repair. Replace the missing drain line and install it so it drains in floor drain.
- 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.
|
09/17/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the lids for the garlic butter were dusty. The lids were cleaned to sight and touch in my presence. Violation corrected.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed thermometer missing from the display cooler. A conspicuous thermometer was provided in my presence. Violation corrected.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
03/11/2014 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed drain line for the pop gun holder at the side bar clogged. Repair the drain line so proper drainage is provided.
- 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
- Corrections:
- Provide.
- Comment:
- Observed no handwashing signs for the left hand food prep handsink and the dishroom handsink. Provide conspicuous signs at each of these handsinks.
- 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.
|
09/18/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN CAN OPENER OF DRIED FOOD RESIDUE ACCUMULATING ON THE UPPER SECTION OF THE OPENER BLADE
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT TIME OF VISIT .......THERE ARE 3 AREAS AND REACH IN COOLERS OF CONCERN. THE FIRST IS A COOLER WHERE SALADS ARE MADE ......BLU CHEESE AND OTHER HOUSE MADE DRESSINGS WERE RECORDED AT 50F .........IT IS LIKELY THAT THE COOLER IS NOT HOLDING TEMPERATURE,,,,AS MANY FOODS REQUIRING REFRIGERATION ARE OUT OF THE SAFE TEMPERATURE ZONE. THE 2ND COOLER IS ACROSS FROM THE ONE ABOVE........COOKED WHITE RICE WAS RECORDED AT 49F AT TOP OF COOLER......THIS APPEARS TO AN ISOLATED HANDLING OF AN ITEM REQUIRING REFRIGERATION.....AS OTHER FOODS ARE AT 41F OR BELOW. AT A 3RD COOLER TOP (DIFFERENT AREA) .......OPERATOR IS DICING TOMATOES AND GOING TO THE TOP OF THE REACH IN COOLER BEFORE AHIEVING 41F......DICED TOMATOOES WERE RECORDED AT 50F AND ALSO SALSA WITH DICED TOMATOES AT 50F. IN ALL CASE , MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F AND DISCARD THOSE FOODS NOT HELD AT 41F OR BELOW. IN THE CASE OF THE COOLER NOT HOLDING 41F....REMOVE AND DISCARD THE POTENTIALLY HAZARDOUS FOODS ......REPAIR OR REPLACE COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISHWASHER IS NOT ACHIEVING ADEQUATE TEMPERATURE TO PROPERLY SANITZE......SANITATION RINSE APPEARS TO BE HITTING 160F AT THE TOP END DURING EACH CYCLE........THERMOLABEL ON GLASS FAILED TO MELT DURING 2 RUNS. REPAIR DISHWASHER TO ACHIEVE THE MINUMUM TEMPERATURES NECESSARY TO PROPERLY SANITZE....NORMALLLY 180F OR ABOVE ENSURE ALL EARLIER WASHED AND SANITZED EQUIPMENT TODAY ARE PROPERLY SANITZED MANUELLY AT COMPARTMENT SINK USING AN APPROVED SANITZER.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS SUCH AS RAW EGGS ON BOTTOM SHELF.......DO NOT STORE OVER BROCOLLI AS OBSERVED AT VISIT......OPERATOR HAS AGREED TO CORRECT BY SWITCHING THE LOCATION OF THE RAW EGGS IN THE WALK IN TO THE BOTTOM SHELVING.
- 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
|
09/21/2012 | Routine |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE" COOKED TO ORDER" ON MENU ADVISORY TO CONNECT THE ASTERISK ITEM AS AN UNDER COOKED OR RAW ANIMAL FOOD PRODUCT........ONE METHOD IS TO PLACE COOKED TO ORDER AFTER THE ASTERISK AND BEFORE THE WRITTEN ADVISORY. submit risk control plan for repeat critical item.
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OPERATOR DID NOT TURN COOLER ON .....MANY FOODS ON ICE.......ASIAN HOUSE MADE MAYO AT 49F AND COOKED POTATOES AT 47F.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. AT ANOTHER COOLER TOP ON LINE, SLICED TOMATO AT 60F......MAINTAIN ALL POTENTIALLY HAZARDOUSFOODS AT 41F OR BELOW....DISCUSSED THE POSSIBLE USE OF TIME AS A CONTROL FOR SLICED TOMATOES....WHICH REQURIES AWRITTEN PROCEDURE AND LABELING OF THE TIME ON THE CONTAINER TO BE USED AND DISCARDED AND NOT TO BE REFRIGERATED .......ONCE A FOOD GOES ON TIME AS A CONTROL IT HAS 4 HOURS MAX AND IS 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)
|
03/07/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CAN OPENER CLEANED OF DRIED FOOD DEBRIS
- 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: Consumption of Raw Animal Food
- Comment:
- MENU CORRECTED TO IDENTIFY FOODS COOKED TO ORDER
- 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: Hot and cold holding
- Comment:
- ALL TEMPERATURES AT 41F 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)
|
09/16/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN OBSERVED DRIED FOOD RESIDUE ACCUMULATING ON THE CAN OPENER BLADE. ,
- 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: Consumption of Raw Animal Food
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ADD NOTICE: "COOKED TO ORDER" BEFORE THE CONSUMER WARNING AT THE BOTTOM PAGE OF MENU TO IDENTIFY WHICH FOODS MAY BE ORDERED UNDERCOOKED. ALSO PROVIDE (*)ASTERISK ON MARKET BURGER SINCE THIS IS AN ITEM THAT THE CONSUMER MAY ORDER UNDER COOKED.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TOP OF NEW REACH IN COOLER IS NOT HOLDING FOODS AT 41F OR BELOW.......CREAM STORED IN CONTAINER BELOW IS 39F AND 49F ON TOP OF THE COOLER ........ASIAN MAYO AND OTHER HOUSE MADE MAYO MIXES RECORDED AT 47F......MAINTAIN ALL THE POTENTIALLY HAZADOUS FOODS STORED AT THE TOP OF THE COOLER AT 41F OR BELOW. RECOMMEND TAKING LINE TEMPERATURES OF THE POTENTIALLY HAZARDOUS FOODS EVERY 2 HOURS TO MONITOR THE FOOD TEMPERATURES ON TOP OF THE PREP COOLERS ACROSS FROM THE COOKING EQUIPMENT THAT ARE GIVING OFF A LARGE AMOUNT OF HEAT CONTRIBUTING TO THE POTENTIALLY HAZARDOUS FOODS BEING OUT OF THE SAFE TEMPERATURE ZONE. ,
- 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)
|
08/09/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- COLE SLAW RECORDED AT 50F AND ASIAN MAYO AT 46F AT TOP OF REACH IN COOLER ON CHEF'S LINE.....MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW....DISCARD COLE SLAW AND ASIAN MAYO AND ANY OTHER POTENTIALLY HAZARDOUS FOODS NOT MAINTAINED AT 41F OR BELOW....OPERATOR HAD FOOD ON ICE BUT FOODS ON THE LEFT SIDE (TOP UNIT) ARE OUT OF THE SAFE ZONE.....OPERATOR INDICATES A NEW COOLER WAS ORDERED.
- 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 Person in Ch
- Comment:
- EMPLOYEES KNOWLEDGEABLE ON WHAT TO DO WHEN ILL.
- 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.
|
04/14/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- SHRIMP SAUCE AND CREAM ECORDED AT 46F AT TOP OF REACH IN COOLER N COOKLINE.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW....OPERATOR TO PUT FOOD ON ICE. SUBMIT RISK CONTROL PLAN.
- 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)
|
03/08/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHEESE AND CRAB RECORDED AT 48F, SHRIMP GRAVY AT 46F, AND LOBSTER STUFFING RECORDED AT 48F ON THE TOP OF REACH IN COOLER........OPREATOR INDICATES THAT THE CIRCUIT BREAKER ON COOLER WENT OFF.......STORE ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. DISCARD THE ABOVE FOOD PRODUCTS AND ANY OTHER POTENTIALLY HAZARDOUS FOODS IN THIS COOLER NOT AT 41F OR BELOW........ENSURE COOLER MAINTAINS 41F OR BELOW BEFORE STORING POTENTIALLY HAZARDOUS FOODS INSIDE OR ON TOP. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHEESE AND CRAB RECORDED AT 48F, SHRIMP GRAVY AT 46F, AND LOBSTER STUFFING RECORDED AT 48F ON THE TOP OF REACH IN COOLER........OPREATOR INDICATES THAT THE CIRCUIT BREAKER ON COOLER WENT OFF.......STORE ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. DISCARD THE ABOVE FOOD PRODUCTS AND ANY OTHER POTENTIALLY HAZARDOUS FOODS IN THIS COOLER NOT AT 41F OR BELOW........ENSURE COOLER MAINTAINS 41F OR BELOW BEFORE STORING POTENTIALLY HAZARDOUS FOODS INSIDE OR ON TOP. , ,
- 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 Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS OF DIARRHEA AND VOMITING INCLUDING REPORTING ABOVE SYMPTOMS AND ILLNESSES ON AN EMPLOYEES DAY OFF............EMPLOYEE WAS NOT KNOWLEDGEABLE ON THE ABOVE. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B , FOODBORNE ILLNESS GUIDELINE HANDOUT , AND NORO VIRUS GENERAL INFORMATION FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.......ENSURE ALL EMPLOYEES HAVE BEEN UPDATED FOR NOROVIRUS EDUCATION ALL NEW EMPLOYEES ARE EDUCATED BEFORE THE FIRST DAY OF WORK OR TRAINING,
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES, SYMPTOMS, AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS OF DIARRHEA AND VOMITING INCLUDING REPORTING ABOVE SYMPTOMS AND ILLNESSES ON AN EMPLOYEES DAY OFF............EMPLOYEE WAS NOT KNOWLEDGEABLE ON THE ABOVE. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B , FOODBORNE ILLNESS GUIDELINE HANDOUT , AND NORO VIRUS GENERAL INFORMATION FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.......ENSURE ALL EMPLOYEES HAVE BEEN UPDATED FOR NOROVIRUS EDUCATION ALL NEW EMPLOYEES ARE EDUCATED BEFORE THE FIRST DAY OF WORK OR TRAINING,,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- STORE RAW ANIMAL FOODS SUCH AS RAW HAMBURGER SEPARATE FROM RAW PORK OR SMOKED SAUSAGE (EVEN WHEN IN PACKAGED STORAGE AS OBSERVED).......THE ABOVE 3 ITEMS WERE OBSERVED STORED TOGETHER ON SINGLE TRAY CORRECTED AT VISIT BY RELOCATING PORK TO A SEPARATE CONTAINER AND RELOCATION OF SMOKED SAUSAGE ABOVE RAW ANIMAL FOODS ON TOP SHELF.
- 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
|
02/24/2011 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED BY REPAIRING MACHINE TO SANITIZE PROPERLY.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
09/28/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Mitchell's Fish Market, 17600 Haggerty Road, Livonia, MI 48152 »