- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- Materials used for utensils and contact surfaces of equipment must be safe. Observed egg cartons used on the cookline as holders for lids. At time of inspection egg cartons were discarded and are no longer re-used.
- 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 table
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Employees must not contact exposed ready to eat food with bare hands. Observed cook take his gloves off after coooking and cut a sandwich. Corrected at inspection cook washed hands and put on gloves.
- 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
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- The food-contact surfaces of baking equipment must be cleaned at least every 24 hours. Obsrved grease and charred debris on the bottom of the oven. Keep clean at least after a 24 hour period of use.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food must be protected from contamination by storing at least 6 inches off of the floor. Observed pans of breaded fish sitting on the floor of the walk in freezer. Store food at least 6 inches from the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good condition. Obsserved racks in the walk in freezer and the bottom of the back kitchen prep table, are rusted. Either replace equipment or paint with an epoxy paint.
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- Potentially hazardous food must be thawed either under refrigeration (41F or below), underneath running potable water, during the cooking process either in the stove or microwave. Observed two turkeys in the packaging, sitting in a tub thawing at room temperature. Corrected during inspection turkeys were moved into the walk in cooler.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Cloths used for wiping food spills must be stored completely submerged in sanitizer solution, Observed at the server station a sanitizer bucket with too many cloths that they were not all completely submerged in the solution. Keep cloths between uses, completely submerged in sanitizer solution.
- 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
|
06/03/2015 | 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: Equipment, Food-Contact Surfac
- Comment:
- Can opener blade cleaned and sanitized. RCP not completed. VIOLATION 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: Potentially Hazardous Food (Ti
- Comment:
- Sliced tomatoes, 35 F, 32 F
- General violation description:
- 3-501.16 - tzitki sauce 35 F, tartar sauce 35 F, pickles 35 F, ham 35 F. VIOLATION CORRECTED.
- Critical: Preventing Contamination from
- Comment:
- Inspector spoke with employee(s) regarding bare hand contact. Employee washed hands and donned gloves. VIOLATION 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
|
11/18/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- kitchen
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Several flies in back room and dish rooms of kitchen. Remove. WCHD will return to ensure this Priority Foundation (Pf) violation is corrected within 3-7 days.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food residue on can opener blade. Keep this food contact surface cleaned and sanitized. This is a repeat Priority Foundation (PF) violation. Risk Control Plan will be completed in lieu of an office consultation. Complete RCP and return to inspector at follow up inspection, or fax to 734-727-7165 ATTN: Melinda ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Built in prep station (across from cook line) is not holding temperatures of potentially hazardous foods (PHFs) at 41 F or less: tzatziki sauce 47 F, sliced tomatoes 45 F, sliced ham 47 F, sliced turkey 49 F, quartered tomatoes 49 F, Swiss cheese 48 F
- General violation description:
- 3-501.16 - also pickle slices 49 F., Do NOT store potentially hazardous foods in this unit until repaired. This is a repeat Priority Foundation (PF) violation. WCHD will return within 3-7 days to ensure this violation is corrected. Risk Control Plan will be completed in lieu of an office consultation. Complete RCP and return to inspector at follow up inspection, or fax to 734-727-7165 ATTN: Melinda,
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- prep table
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- One employee wearing only one glove handling ready to eat food (toast) with bare hand. Another employee wearing no gloves handling ready to eat foods (toast, ham) with bare hands. Ready to eat foods must be handled using single service gloves, tongs, deli tissue, or other utensils., Upon discussion with employees, only one employee donned gloves. STOP handling ready to eat foods with bare hands immediately. This is a Priority violation (P)
- General violation description:
- 3-301.11 - WCHD will return from 3-7 days to ensure this violation is corrected.,
- Preset Tableware
- Items:
- Preset tableware
- Locations:
- Dining area
- Problems:
- Not protected from contamination By being wrapped, covered, or inverted
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- Comment:
- Pre-set flatware on dining room tables is not covered, wrapped, or inverted to protect from contamination.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Locations:
- dish room ceiling
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Ceiling tiles missing from approximately on half of dishroom. Replace tiles.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/10/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- , Prep station cooler is holding food at or below 41 F-mushrooms 38 F, sliced tomatoes 36 F, 36 F, ham 35 F. Violation 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: Ready-to-Eat, Potentially Haza
- Comment:
- All PHFs are dated correctly. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: When Plans Are Required
- Comment:
- Plans have NOT been turned in to Plan Review. Violation NOT corrected.
- General violation description:
- 8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
|
05/01/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- Can opener blade cleaned and sanitized. Pop caps and nozzles cleaned and sanitized. VIOLATION 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: Potentially Hazardous Food (Ti
- Comment:
- Prep station cooler still not holding temperatures of food at 41 F or below: lemons 50 F, sliced tomatoes 48 F, tzatziki 48 F, sliced tomatoes (underneath) 46 F, Swiss cheese (drawer) 46 F. Violation NOT corrected. WCHD will return within 7 days to ensure this violation is 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: Ready-to-Eat, Potentially Haza
- Comment:
- Some PHF not datemarked: cooked chicken noodle soup, cooked green beans, sliced watermelons and cantaloupes, cooked sausage (3 pans). Violation NOT corrected. WCHD will return within 7 days to ensure this violation is corrected.,
- 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
|
04/22/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment, Food-contact surface(s) Equipment can openers
- Locations:
- pop machine(s) Beverage machine pop caps and spigots
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Can opener blade greasy. Keep this food contact surface clean and sanitized. VIOLATION CORRECTED DURING INSPECTION., Pop nozzles and caps moldy. These food contact surfaces must be cleaned and sanitized every 24 hours. WCHD will return within 7 days to ensure this violation is 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Built in prep station cooler is not holding internal temperature of foods at 41 F or less: tzatziki sauce 46 F, salsa 44 F, tomatoes 44 F, 47 F. Shell eggs sitting on counter at 75 F, sausage 94 F. , This is a Priority violation (P). Store potentially hazardous foods (PHF) at internal temperatures of 41 F or less-store PHF on ice, or another cooler that is maintaining temperature. WCHD will return within 7 days to ensure this violation is 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Ready to eat, potentially hazardous foods (PHFs) not datemarked- cooked potatoes, cooked rice, vegetable soup, lasagna slices, sliced melons. Date mark with an expiration date of not more than 7 days from date of preparation (prep date is day 1)., This is a Priority Foundation violation (Pf). WCHD will return within 7 days to ensure this violation is corrected.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Wait station Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Sanitizer bucket stored in wait station hand wash sink. Items cannot block use of the hand sink. Do NOT store items inside or in front of hand sink., Sanitizer bucket removed from hand sink. VIOLATION CORRECTED.
- 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)
- Critical: When Plans Are Required
- Items:
- Plan(s) construction
- Problems:
- Not submitted for approval before Construction
- Corrections:
- Submit plans for approval prior to continuation of work.
- Comment:
- New outdoor walk-in cooler/freezer built on back of establishment without WCHD approval. Equipment CAN NOT BE USED until approval from WCHD., Cooler/freezer is not operational.
- General violation description:
- 8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Locations:
- dish room wall(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Backsplash and wall behind garbage disposal and dish machine greasy, caulking black with mildew. 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.
- Frozen Food
- Items:
- Frozen food item(s)
- Locations:
- walk in freezer(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- Freezer not maintaining food frozen. However, food is below 41 F. Coils on compressor of freezer have iced over. Repair.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment components
- Locations:
- reach-in cooler, walk in freezer(s)
- Problems:
- Broken, In poor repair
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Gaskets broken on built-in cooler doors on prep line, and walk-in cooler. Replace., Threshold of walk-in freezer badly damaged. 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:
- kitchen range, Dry storage area
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Loose dry rice, pasta on shelves of dry storage shelves. Clean., Dried foods, including pasta, in drip trays of both ranges. 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.
|
04/14/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towel at rear hand wash sink. Provide., Paper towel dispenser refilled. VIOLATION CORRECTED DURING INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chemical sanitizing dishmachine sanitizer level at 10 ppm chlorine. Level must be from 50 to 100 ppm chlorine. , Employee primed machine, drained, and re-ran machine
- General violation description:
- 4-501.114 - machine at 50 ppm chlorine. VIOLATION CORRECTED.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Locations:
- reach-in cooler
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- Raw chicken stored above raw fish, raw whole beef, and raw ground beef. Store raw meat according to final cook temperature. See handout., Raw chicken moved to bottom shelf of cooler. VIOLATION CORRECTED.
- 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:
- Hot food item(s)
- Locations:
- kitchen stove
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Two pans of food sitting on stove out of temperature: cooked chicken breast, 108 F, and kielbasa & sauerkraut at 126 F. Food must be held at 135 F or above (or 41 F or below)., Both pans put on flat top and re-heated to 165 F
- General violation description:
- 3-501.16 - items held warm on flat top. VIOLATION CORRECTED.
- Critical: When Plans Are Required
- Items:
- Plan(s) construction
- Problems:
- Not submitted for approval before Construction
- Corrections:
- Submit plans for approval prior to continuation of work.
- Comment:
- New outdoor cooler/freezer built on back of establishment without WCHD approval. Equipment CAN NOT BE USED until approval from WCHD. Stop Work Order has been given to PIC.
- General violation description:
- 8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Cooks are not wearing hair restraints. Wear hat or hair net to protect food from contamination.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals, Equipment components seals
- Locations:
- reach-in cooler, walk-in cooler(s)
- Problems:
- Broken, Broken
- Corrections:
- Repair/replace., Repair/replace.
- Comment:
- Gaskets broken on door of Pepsi cooler, built in cooler doors on prep line, and walk-in cooler. 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- wait station work area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Hot water handle broken on hand sink in wait staff area. Repair. Wash hands at rear hand sink until repaired.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/10/2013 | Routine |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DATE MARKS FOR COOKED PASTA IN WALK IN COOLER., CORRECTED BY PROVIDING DATE MARKS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- WD-40 STORED OVER CLEAN MIXER IN REAR PREPARATION AREA., CORRECTED BY REMOVING ITEM.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN RUSTY HOOD OVER DISH MACHINE AND WALL UNDER DISH MACHINE.
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- RAW CHICKEN AND COOLING COOKED POTATOES ON FLOOR OF WALK IN COOLER UNIT. ALSO, REMOVE SOILED SHOVELS FROM OVER RAW POTATOES IN STORAGE AREA., THESE ITEMS WERE CORRECTED.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- SEE WALK IN FREEZER DOOR.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- SEE DRY STORAGE AREA.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Outdoor storage surface
- Items:
- Waste receptacle(s) grease barrel
- Problems:
- Stored over Grass
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- PROVIDE DOOR SWEEP FOR REAR 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
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09/10/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- SLICED TOMATOES 39F IN FLIP TOP UNIT. EGGS WERE IN WALK IN COOLER 40F.
- 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:
- DISH MACHINE SANITIZING.
- 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
|
03/06/2012 | 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:
- SLICED TOMATOES 49F IN FLIP TOP UNIT AND 10 DOZEN SHELL EGGS 52F ON DRY STORAGE RACK. STORE THESE FOODS AT OR BELOW 41F.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW CHICKEN STORED OVER RAW FISH IN WALK IN COOLER UNIT., THIS WAS CORRECTED BY RE-ARRANGING THE ITEMS.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE NOT SANITIZING. REPAIR IMMEDIATELY.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOORS IN DISH ROOM AND UNDER EQUIPMENT IN KITCHEN.
- 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
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELDS MISSING IN DRY STORAGE AREA.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
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02/27/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- SLICER IS CLEAN.
- 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: Preventing Contamination from
- Comment:
- GLOVES ARE 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
- Critical: Safe/Unadult./Honestly Present
- Comment:
- DENTED CANS ARE STORED AWAY.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: When to Wash
- Comment:
- HANDS ARE NOW WASHED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
08/31/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON MEAT SLICER IN REAR OF KITCHEN. CLEAN AND MAINTAIN.,
- 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: 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 FOOD EMPLOYEES HANDLING LETTUCE AND TOMATOES FOR SANDWICH ASSEMBLY ON GRILL LINE. USE GLOVES.,
- 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED SAUERKRAUT CAN HEAVILY DENTED IN DRY STORAGE AREA. REMOVE FROM USE.,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- DISH WASHER DID NOT WASH HANDS BETWEEN HANDLING SOILED AND CLEAN UTENSILS. TRAIN EMPLOYEES.,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- CURRENTLY LIGHT SHIELDS ARE MISSING IN DISH ROOM AND IN REAR DRY STORAGE AREA. PROVIDE LIGHT SHIELDS.
- 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
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING TILES ARE MISSING OVER REACH IN FREEZER IN DISH AREA. REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
|
08/22/2011 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- VACUUM BREAKER HAS BEEN REPAIRED SERVING GARBAGE DISPOSAL.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/25/2011 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- With sharp internal
- Corrections:
- Repair/replace.
- Comment:
- CANS ARE BEING REUSED FOR FOOD STORAGE. SEE SPICE , OIL STORAGE IN REAR PREPARATION AREA. DISCONTINUE THIS PRACTICE.,
- 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)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CURRENTLY SLICED TOMATOES WERE 49F, COLESLAW 48F AND RICE PUDDING 48F. LOCATED IN FRONT FLIP TOP COOLER IN WAITRESS STATION. ALSO COFFEE CREAMER WERE STORED ON DINING TABLES. STORE ALL THESE ITEMS AT OR BELOW 41F. ,
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- CURRENTLY SOUPS AND COLESLAW WERE NOT DATE MARKED IN WALK IN COOLER. PROVIDE DATE MARKS FOR THESE ITEMS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- TRAIN ALL EMPLOYEES ABOUT REPORTABLE SYMPTOMS AND REPORTABLE DISEASE. CURRENTLY UNABLE TO IDENTIFY DISEASES.,
- 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 food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW BREADED CHICKEN STORED OVER COOKED POTATOES IN PEPSI COOLER ON MAIN LINE. ALSO RAW FISH WAS STORED OVER COOKED BACON IN WALK IN COOLER. REARRANGE.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DISH MACHINE AREA: 1) REPAIR DRAIN LINE FROM DISPOSAL. CURRENTLY TAPED. 2) VACUUM BREAKER SERVING GARBAGE DISPOSAL IN MISSING CAP. REPAIR THESE ITEMS. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- COOK DID NOT HAVE HAIR RESTRAINED. PROVED HAIR RESTRAINTS.
- 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
- Light Bulbs, Protective Shield
- Comment:
- CURRENTLY LIGHT SHIELDS ARE MISSING IN DISH ROOM, DRY STORAGE AND REAR PREPARATION AREA. PROVIDE LIGHT SHIELDS FOR THESE LIGHTS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Maintaining Refuse Areas/Enclo
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OUTSIDE DUMPSTER AREA HAS EGG SHELLS ON GROUND. CLEAN AND MAINTAIN THIS AREA.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Outdoor storage surface
- Items:
- Waste receptacle(s)
- Problems:
- Stored over Dirt/soil
- Corrections:
- Store over cement or machine laid asphalt that is sloped to drain.
- Comment:
- STORE GREASE CONTAINER IN NEWLY CONSTRUCTED STORAGE AREA.
- General violation description:
- 5-501.11 - An outdoor storage surface for REFUSE, recyclables, and returnable's shall be constructed of nonabsorbent material such as concrete or asphalt and shall be SMOOTH, durable, and sloped to drain.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- FRONT HAND WASH SINK HAD WIPING CLOTH CONTAINER STORED IN BASIN. DISCONTINUE THIS PRACTICE.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- 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
|
03/08/2011 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- The final change that should be made on the menu was sent to Mr. Lou Mender. If that change is made the violation is corrected. Fax the final copy.,
- 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:
- The 2 door 2 drawer in rail cooler was at 33f and the tartar sauce was at 40f. The compressor on th unit was replaced. Violation had been 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:
- Comment:
- The 2 door 2 drawer in rail cooler was at 33f and the tartar sauce was at 40f. The compressor on th unit was replaced. Violation had been 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:
- Comment:
- The final change that should be made on the menu was sent to Mr. Lou Mender. If that change is made the violation is corrected. Fax the final copy.
- 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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12/22/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Moms Family Restaurant, 2691 Fort, Trenton, MI 48183 »