- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- bar(s) Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- Paper towel not provided at second hand washing sink (closer to kitchen). Provide., Paper towels provided at hand sink. VIOLATION CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ice Used as Exterior Coolant,
- Items:
- Ice
- Locations:
- bar(s) ice bin(s)
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- Cans of energy drink stored in ice bin used for customer's drinks. Remove cans and contaminated ice., Cans removed from bin, ice disposed of. VIOLATION CORRECTED.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Gaskets on doors of large prep cooler (kitchen) are cracked. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- bar(s) glass/mug cooler
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Debris on bottom of glass/mug cooler. (Plastic coated metal rack present on bottom of cooler.) 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.
|
04/02/2015 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED 5 UNLABELED CHEMICAL SPRAY BOTTLES IN THE KITCHEN, BAR AND DINING ROOM. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. LABEL. CORRECTED AT TIME OF INSPECTION BY LABELING THE SPRAY BOTTLES USING PERMANENT MARKER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 3 UNCOVERED EMPLOYEE BEVERAGES STORED ABOVE FOOD/ FOOD PREP AREAS. STORE EMPLOYEE BEVERAGES IN COVERED CONTAINERS IN A DESIGNATED AREA THAT IS BELOW AND AWAY FROM FOOD AND FOOD PREP SURFACES.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- DOOR SEAL GASKETS ON THE COOK LINE PREP COOLER AND 1-DOOR UPRIGHT FREEZER OBSERVED TO BE TORN/CRACKED. 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- NO SHIELD PROVIDED FOR LIGHT IN KITCHEN WALK-IN COOLER. 2 LIGHT SHIELDS IN THE KITCHEN ARE ILL FITTING. PROVIDE ADEQUATE LIGHT SHIELDS FOR LIGHTS IN FOOD PREP AND FOOD STORAGE AREAS.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO COOLER THERMOMETERS OBSERVED IN THE COOK LINE PREP COOLER AND THE PIZZA PREP COOLER. PROVIDE AN AIR THERMOMETER IN EACH COOLER. POSITION THERMOMETERS IN THE WARMEST AREA OF THE COOLER AND IN AN EASILY VIEWED LOCATION.
- 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)
|
09/23/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- WALK-IN COOLER HAD RAW GROUND TURKEY ABOVE STEAK, RAW BURGER ABOVE STEAK TIPS, RAW BACON OVER MUSTARD. STORE RAW ANIMAL FOODS BELOW AND AWAY FROM READY TO EAT FOODS AND SEPARATED FROM EACH OTHER., CORRECTED BY MOVING RAW TURKEY TO BOTTOM SHELF, MOVING MUSTARD AWAY FROM BACON, MOVING RAW STEAK BITS WITH AWAY FROM RAW BURGER.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- USING PLASTIC CUP FOR RANCH DRESSING AT WAITSTATION COOLER. USE UTENSIL WITH A HANDLE AND ENSURE HANDLE IS UP AND OUT OF DRESSING.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SHELVES IN DRY STORAGE AREA AND IN WALK-IN COOLER ARE SOILED, WALK-IN COOLER DOOR INSIDE AND OUT IS SOILED, BOTTOM SHELF OF PIZZA PREP COOLER HAS ACCUMULATION OF WATER. CLEAN ALL ITEMS AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/11/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED: THE GLASS WASHER HAS BEEN REPAIRED BUT NO LONGER IN USE. OWNER HAS TAGGED OUT DO NOT USE. THE GLASS WASHER AT OTHER END OF BAR WAS COMPLIANT AT 1ST FOLLOW UP. DISCONNECT GLASSWASHER NOT IN USE ELECTRICALLY OR REMOVED IT WILL NOT LONGER BE USED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT 41F IN WALK IN AND BOTH PREP COOLERS.
- 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)
|
10/09/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- NOT CORRECTED: THE BAR GLASS WASHER NEAR THE KITCHEN TESTED AT 0PPM IODINE. PROVIDE 12.5-25PPM. DO NOT USE UNTIL REPAIRED. THE GLASS WASHER AT OTHER END TESTED OK - 12.5-25PPM.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. 1) WALK IN COOLER - ALL FOOD OVER 41F. BAKED POTATOES, HAMBURGER, PRIME RIB, SLAW, CUT TOMATOES AND CUT LETTUCE, CHEESES, BUTTERMILK AT 50F. RAW FISH 48F. 2) BAR PREP COOLER - CUT TOMATOES/LETTUCE, MIXED CHEESES, RANCH AT 45F-46F. 3) KITCHEN PREP: CUT LETTUCE, CUT TOMATOES AT 45F, DICED TOMATOES 46F, HAM 46F, PEPPER JACK 45F COMPLETE RISK CONTROL PLAN FOR COLD HOLDING.,
- 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)
|
09/20/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Iodine solution concentration
- Locations:
- glass washer
- Problems:
- Below 12.5 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- BOTH GLASS WASHERS FAILED TO PRODUCE ADEQUATE SANITIZER AND TESTED AT/NEAR 0PPM IODINE. THE MACHINES WERE PRIMED BY PIC AND STILL FAILED TO PRODUCE SANITIZER. PROVIDE AS STATED 12.5-25PPM. IF GLASSES ARE NEEDED BEFORE REPAIRED, SANITIZE IN SINK, AS DISCUSSED. RE-SANITIZE ANY WARES WASHED SINKS LAST TESTED AT 12.5-25PPM. COMPLETE RISK CONTROL PLAN. FAX TO NUMBER ON FORM. CORRECT VIOLATION BY END OF TODAY., ,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED: 1) WALK IN COOLER: ALL FOOD ABOVE 41F. OBSERVED AT 43F-45F SUCH AS STEAKS, HAMBURGER, PRIME RIB, SOUP, EGGS, VARIOUS CHEESED, COOKED FOOD, ALSO RIBS COOLING IN THE COOLER WITH AIR TEMP TOO WARM. HOLD AT OR BELOW 41F. PROVIDE CONSISTENT AMBIENT AIR TEMP OF 38F OR LOWER IF COOLING COOKED FOOD. 2) BAR PREP COOLER: LETTUCE 50F, PASTA 49F, COLESLAW AND MIXED CHEESE 47F. 3) KITCHEN PREP COOLER: LUNCH MEATS 51F-53F WERE DISCARDED, PEPPER JACK AND MIXED CHEESE AND DICED TOMATOES AT 45F-47F. HOLD AT OR BELOW 41F. CORRECT BY END OF TODAY. DISCONTINUE USE OF ANY COOLER NOT CAPABLE OF MAINTAINING 41F OR LESS. , ,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- KITCHEN HAND SINK WAS BLOCKED BY BUCKETS OF FOOD. KEEP ACCESSIBLE AT ALL TIMES., CORRECTED BY MOVING THE BUCKETS.
- 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)
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE HANDLE FOR HOT WATER ON BAR HAND SINK CLOSEST TO KITCHEN IS BROKEN/MISSING - REPAIR WITHIN 90 DAYS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/10/2013 | Routine |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CORRECTED BY LABELING SPRAY BOTTLES.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOORS IN KITCHEN AND IN WALK IN COOLER.
- 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:
- SOUPS ON FLOOR OF WALK IN COOLER.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- REAR SIDE DOOR HAS GAP ALONG BOTTOM AND FRONT DOOR IS NOT CLOSING PROPERLY.
- 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
- Outside receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Broken
- Corrections:
- Repair/replace.
- Comment:
- SIDE DOOR ON DUMPSTER LEFT OPENED.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
09/25/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- RED MATS ARE 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: Eating, Drinking or Tobacco
- Comment:
- NO OPENED BEVERAGES OBSERVED.
- 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: Working containers, Common Nam
- Comment:
- CHEMICALS ARE LABELED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
|
03/26/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED CLEAN GLASSES STORED ON SOILED RED MAT BEHIND BAR. 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: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking
- Corrections:
- Drink only in designated areas as restricted above.
- Comment:
- OBSERVED OPENED SODA AND WATER BOTTLE BEHIND BAR AND IN KITCHEN.,
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED UNLABELED CHEMICAL SPRAY BOTTLE BEHIND BAR.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Clean Freq, Nonfood-Contact Su
- Comment:
- REMOVE CARD BOARD FROM SHELVING IN WALK IN COOLER AND IN DRY STORAGE AREA.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN FLOORS UNDER EQUIPMENT AND RACKS IN WALK IN COOLER.
- 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Comment:
- REPLACE MISSING FLOOR TILES IN WAITRESS AREA.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Outside receptacles
- Items:
- Waste receptacle(s)
- Problems:
- With doors,lids or covers Broken
- Corrections:
- Repair/replace.
- Comment:
- OUTSIDE DUMPSTER HAS DAMAGED LID.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
|
03/14/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKS HAVE BEEN PROVIDED FOR LUNCH MEATS.
- 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: Reheating for Hot Holding
- Comment:
- MASHED POTATOES ARE NOT AVAILABLE FOR TEMPERATURE HOWEVER, CHILI AND SOUPS WERE 170F IN HOT HOLDING UNIT.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
|
09/26/2011 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CURRENTLY SLICED LUNCH MEATS WERE NOT LABELED IN WALK IN COOLER. LABEL 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- MASHED POTATOES WERE 69F IN HOT HOLDING UNIT IN KITCHEN. TRAIN EMPLOYEES AS TO PROPER PROCEDURES.,
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HAND WASH SIGN FOR HAND WASH SINK IN KITCHEN.
- 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.
- Rinsing procedures
- Comment:
- RINSING OF UTENSILS WAS NOT USED IN THREE COMPARTMENT SINK PROCEDURES. THE PROPER STEPS ARE AS FOLLOWS: WASH, RINSE AND THEN SANITIZE. TRAIN EMPLOYEES AS NEEDED.
- General violation description:
- 4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water With inadequate flow to remove particles
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- OBSERVED RAW FISH AND RAW SHRIMP THAWING IN STANDING WATER IN KITCHEN.
- 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
|
09/15/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- TOMATOES WERE 40F COLESLAW 41F IN FLIP TOP UNIT OF KITCHEN.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
04/05/2011 | 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:
- CURRENTLY SLICED TOMATOES 49F AND COLESLAW 50F IN FLIP TOP COOLER UNIT ON MAIN LINE IN KITCHEN. THESE ITEMS WERE TRANSFERRED INTO WALK IN COOLER UNIT. STORE THESE ITEMS AT OR BELOW 41F. Critical violations shall be corrected with in 10 days. A follow up inspection will occur with in 10 days.,
- 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)
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CURRENTLY ONE CEILING TILE IS MISSING IN KITCHEN. REPLACE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- CURRENTLY HAND WASH SINK BEHIND BAR HAD BASKET WITH USED ICE IN BASIN. HAND SINK SHALL BE ACCESSIBLE AT ALL TIMES.
- 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)
|
03/24/2011 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- bar BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED COOKS HANDLING READY-TO-EAT FOODS (BUNS, SANDWICHES, LETTUCE, TOMATO) WITH BARE HANDS. GLOVES MUST BE WORN WHEN HANDLING FOODS THAT ARE ALREADY COOKED OR SERVED RAW. EMPLOYEE WAS INSTRUCTED TO WEAR GLOVES AND PUT THEM ON AT THE TIME OF INSPECTION.
- 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
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- OBSERVED FISH THAWING IN CONTAINER OF WATER. FOOD MUST BE THAWED UNDER COOL, RUNNING WATER OR 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
|
09/16/2010 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Comment:
- SHORTER BOARD SANDED SMOOTH, LONGER ONE'S SMOOTH SIDE IN USE TODAY
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- FACILITY WAS GRILLING ONIONS AND MUSHROOMS AND WRITING DOWN THE TIME OF THAT ON A PIECE OF PAPER AND THEN PUTTING THE UNUSED PORTION BACK INTO THE WIC...INSTEAD OWNER STATED THAT THEY WILL HAVE POLICY OF ONLY GRILLING AS ORDERED AND KEEPING THEM IN THE WIC RCP APPROVED
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Comment:
- TONGS IN PLACE, RCP APPROVED
- 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
|
03/02/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Moose Macgregors, 21980 Telegraph, Brownstown, MI 48183 »