- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE OBSERVED WITH NO CHLORINE SANITIZER REGISTERING ON TEST STRIP. ALL DISH MACHINES SHALL PROPERLY SANITIZE TO PREVENT PATHOGEN GROWTH ON DISHES, FLAT WARE AND SILVER WARE ETC. REPAIR UNIT SO SANITIZER IS DISPERSED IMMEDIATELY., CORRECTED-SANITIZER REFILLED DURING INSPECTION AND NOW REGISTERING AT 75 P.P.M.
- 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 and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor wall(s)
- Problems:
- Greasy
- Corrections:
- Keep 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.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- walk in freezer(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- WALK IN FREEZER CONDENSER HAS A GOOD BUILD UP OF ICE ON UNIT. ALL ITEMS SHALL BE IN GOOD CONDITION. REMOVE ICE AND KEEP OFF CONDENSER SO UNIT CAN RUM EFFICIENTLY ON A DAILY BASIS. CORRECT IMMEDIATELY.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s) Walk-in cooler
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above 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
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Walk-in cooler
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
03/04/2015 | Routine |
- Critical: Controlling Pests
- Comment:
- Observed at time of inspection no fruit/drain flies in establishment. Corrected.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
09/30/2014 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- Observed at time of inspection drain/fruit and house flies present in the facility. Correct by removing pests immediately. A follow up will occur in about 10 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
- Areas, Enclosures, and Recepta
- Items:
- Receptacle(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of Inspection Encloser is in dis repair, wood needs to be replaced. Gate need to be repaired so it can close. correct by fixing as soon as possible. A follow up will occur at the next routine inspection.
- General violation description:
- 5-501.111 - Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnable's shall be maintained in good repair.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection ice building up on the inside of walk in freezer. correct by cleaning at a frequency able to prevent the build up of food and ice. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s) Walk-in cooler
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed at time of inspection boxes of food on the inside of the walk in freezer. Correct by storing at least 6 in off the ground.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed small leak from garbage disposal at sink. Correct by repairing leak as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/18/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection noodles, raw burger's, shrimp, cooked potato's, all at 41 F or below. 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)
|
05/30/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection on the left side of prep cooler food is now held in metal pans with ice stored in second pan under neath all food was tempting at 41 F or below. On right side of cooler raw chicken and hamburger was tempting at 44 and 51 F respectively. Correct immediately by holding all potentially hazardous cold food at 41 F or below. Violation has not been corrected an office consultation will occur you will be notified as to the time and date. ,
- 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)
|
05/12/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED AT TIME OF INSPECTION IN PREP COOLER FURTHEST FROM START OF COOK LINE NOODLES AT 45 F, DELI MEAT 45 F, POTATO'S 44 F, POTENTIALLY HAZARDOUS FOOD HAD NOT BEEN OUT OF TEMP LONGER THEN 4 HOURS WAS MOVED TO WALK IN FOR RAPID COOLING. PREP COOLER WAS ADJUSTED AIR TEMP WAS AT 41 F NOW IS MEASURING BETWEEN 33-35 F. AT TIME OF INSPECTION OBSERVED TEMPERATURE WAS BEING TAKEN WITH A THERMOMETER THAT WAS NOT A DIGITAL THIN TIP THERMOMETER. TRY USING A DIGITAL THIN TIP THERMOMETER FOR TAKING TEMPERATURES OF FOOD FOR GREATER ACCURACY. TEMPERATURE LOGS WERE OBSERVED AT TIME OF INSPECTION WHEN STORING FOOD MAKE SURE FOOD IS BEING STORED IN METAL CONTAINERS INSTEAD OF PLASTIC AND THAT FOOD IS NOT MORE THEN ONE LAYER DEEP. AN OFFICE CONSULTATION MAY OCCUR. A FOLLOW UP WILL OCCUR AFTER OFFICE CONSULTATION OR IN ABOUT 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)
|
05/01/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- OBSERVED HOSE SHUT OFF VALVE AND Y SPLITTER SHUT OFF VALVE REMOVED. FAUCET IS NO LONGER UNDER PRESSURE. CORRECTED.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Good Repair and Calibration
- Comment:
- OBSERVED AT TIME OF INSPECTION CALIBRATED THERMOMETER PROVIDED. CORRECTED
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED AT TIME OF INSPECTION PREP COOLER FURTHEST FROM START OF THE COOK LINE. ON THE BOTTOM SALMON AT 47 F, TUNA 47 F, LUNCH MEATS 44 F, RAW HAMBURGER 50 F, RAW CHICKEN 50 F, EGGS 47 F, COOKED NOODLES 45 F. COOK STATED FOOD HAD BEEN IN PREP COOLER OVER NIGHT. TEMPERATURE ABUSED FOOD WAS DISCARDED IN MY PRESENCE. ALL POTENTIALLY HAZARDOUS COLD FOOD SHALL BE HELD AT 41 F OR BELOW. CORRECT BY HOLDING POTENTIALLY HAZARDOUS COLD FOOD AT 41 F OR BELOW. CORRECT IMMEDIATELY. THIS IS A REPEAT VIOLATION FILL OUT RISK CONTROL PLAN. IF VIOLATION IS NOT CORRECTED AT THE NEXT FOLLOW UP IN ABOUT 10 DAYS AN OFFICE CONSULTATION WILL OCCUR. THERE IS AN ADMINISTRATION FEE OF $200 DOLLARS ASSOCIATED WITH THE OFFICE CONSULTATION. ,
- 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)
|
04/15/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Installed
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- Observed at time of inspection Y splitter shut off valves down stream of atmospheric vacuum breaker installed in mop sink, And nozzle shut off valve on the end of black hose. Atmospheric vacuum breaker is not designed to be placed under pressure. Correct with one of the following: 1. Install a pressure vacuum breaker up stream of shut off valves or 2. Install two hose bib vacuum breaker down stream of Y splitter shut off valve and remove nozzle when hose is not in use. Correct immediately a follow up inspection will occur in about 10 days.,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- Observed at time of inspection thermometer was approximately 10 F too cold. Correct by calibrating the thermometer or providing a new thermometer that is calibrated. Correct immediately a follow up inspection will occur in about 10 days.,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep line
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection prep cooler furthest down the line food on top of prep cooler was at 41 F or below but food under neath was out of temp ( raw salmon 50 F, cooked noodles 47, turkey burger 47 F, hamburger patty 54 F) cook stated that food had been in the cooler since yester day. In cooler next to it closest to the dry storage food out of temp throughout whole cooler (sliced tomato's 49 F, Cole slaw 46 F, ham 45 F, cooked chicken 44, diced tomato's 47, pico degaio 47 F hard boiled eggs 49 F chili bean salsa 55 F). Cook stated again that food had been in cooler since yesterday. Correct by holding all potentially hazardous cold food at 41 F or below, and discard all potentially hazardous cold food that has been out of temp for more then 6 hours. A follow up inspection will occur in about 10 days. Correct immediately., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection ice building up on the condenser on the inside of walk in cooler, food debris build up on the bottom of reach in freezer and on dry storage containers. Correct by cleaning at a frequency able to prevent build up of debris. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s) Walk-in cooler
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed at time of inspection boxes of fish on the floor on the walk in cooler and walk in freezer. Correct by storing food at least 6 in off the ground for ease of cleaning and to protect from contamination and pests. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed out sided dumpster area covered in food and debris. Correct by keeping clean so as to prevent attracting pests such as insects and rodents. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
|
04/01/2014 | Routine |
| No violation noted during this evaluation. | 10/30/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO SANITIZER DETECTED AFTER NUMEROUS RUNS.......REPAIR MACHINE TO DISPENSE 50-100PPM
- 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: 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:
- NO BARE HAND CONTACT WITH READY TO EAT FOODS......USE GLOVES AND/ OR UTENSILSEMPLOYE OBSERVED PREPARING SANDWICHES WITH BARE HANDS
- 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
|
10/01/2013 | Routine |
| No violation noted during this evaluation. | 05/06/2013 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE WALLS BEHIND THE DISH WASHER WERE CLEANED AND SANITIZED. VIOLATION HAD BEEN 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: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE COOLERS IN THE KITCHEN WERE CLEANED INSIDE AND OUT. VIOLATION HAD BEEN 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: Warewashing Chem.San., Temp/pH
- Comment:
- NOTICED ABOUT 100 PPM CONCENTRATION. THE EMPLOYEES DO NOT KNOW THE KIND OF REPAIR DONE TO THE DISH WASHER. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Exterior Ice Prohibited Ingred
- Comment:
- THE ICE BIN WAS CLEANED AND SANITIZED.
- 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)
|
09/27/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- MOLD IS GROWING ON THE WALLS BEHIND THE DISH WASHER AND THE OPPOSITE WALL. WASH, RINSE AND SANITIZE BOTH THE WALLS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- IN THE KITCHEN ALL THE COOLER DOORS AND OTHER EQUIPMENT ARE SOILED. KEEP THEM 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH WASHER IS NOT WORKING PROPERLY. DID NOT NOTICE CHLORINE CONCENTRATION. AFTER WASHING THE DISHES SANITIZE THEM IN A 3 COMPARTMENT SINK TEMPORARILY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE OIL IS FALLING ON THE GROUND THE FROM THE GRILL. IT IS A FIRE HAZARD. KEEP THE MATS AND FLOOR 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.
- Exterior Ice Prohibited Ingred
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- A PLASTIC CONTAINER OF CUT ORANGES WAS PLACED ON THE TOP OF THE ICE. DO NOT SERVE THIS ICE TO THE PUBLIC BECAUSE OF CONTAMINATION. CLEAN, WASH, RINSE AND SANITIZE. ,
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- THE HAND WASH STATION IN THE DISH WASHER AREA IS NOT ACCESSIBLE. SOME TRAYS ARE PLACED OVER THE SINK. DO NOT BLOCK THE HAND WASH STATION WITH ANY THING.
- 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)
|
09/14/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE DRINK DISPENSER HOLDERS WERE SOILED. CLEAN THEM EVERYDAY. AT THE TIME OF INSPECTION THEY WERE CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION WAS 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD DEBRIS HAS ACCUMULATED UNDER THE MICROWAVE OVEN. KEEP IT 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.
|
03/07/2012 | Routine Inspection |
- Critical: Consumption of Raw Animal Food
- Comment:
- THE MENU ITEMS WERE IDENTIFIED WITH AN ASTERISK. VIOLATION HAD BEEN CORRECTED.
- 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: Warewashing Chem.San., Temp/pH
- Comment:
- THE DISH MACHINE WAS REPAIRED. THE EMPLOYEE DID NOT WHAT WAS DONE TO IT. NOTICED ABOUT 50 PPM. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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09/28/2011 | Follow-up |
- Critical: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- On the menu the under cooked items were not identified. Mark them by the side of the items that are under cooked. A follow up inspection will be conducted with in 10 days. ,
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The chlorine test strip did not change in color. Get the machine repaired. After washing the dishes sanitize them in the 3 compartment sink. A follow up inspection will be conducted with in 10 days.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- IN THE KITCHEN THE DOORS AND HANDLES OF THE EQUIPMENT ARE SOILED WITH DEBRIS. KEEP THEM 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.
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- Comment:
- Food debris has accumulated in the bottom of the two drink dispenser holders. Clean, wash, rinse and sanitize them every day or as per the manufacturer's recommendation.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy chlorine test strips.
- 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)
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09/14/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE ICE MAKER WAS THOROUGHLY CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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: Hot and cold holding
- Comment:
- 1.THE WALK IN COOLER WAS AT 40F AND THE CHEESE WAS AT 39F. TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED. 2. THE TWO DOOR IN RAIL COOLER WAS AT 38F AND THE CHEESE WAS AT 41F. DOORS WERE REPLACED AND THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED. 3. ALL THE DIARY PRODUCTS FROM THE SINGLE DOOR COOLER WERE REMOVED. NO PHF WAS STORED IN THIS COOLER. OPERATOR DECIDED NOT TO USE THIS COOLER FOR PHF. LEAVE A NOTE ON THE COOLER. 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)
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03/15/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- VISIBLE SIGNS OF MOLD INSIDE THE ICE MAKER WERE NOTICED. EMPTY THE ICE MAKER, WASH, RINSE AND SANITIZE THE FOOD CONTACT AND NON FOOD CONTACT SURFACES. FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- REPAIR THE FOLLOWING COOLERS. IF THE PHF IS STORED IN THOSE COOLERS FOR MORE THAN 4 HOURS AND ABOVE 41F, DISCARD THEM. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. WALK IN COOLER WAS AT 46F AND BURGER'S WERE AT 43.3 F, CHEESE WAS AT 43.5F. THE DOOR WAS NOT CLOSED PROPERLY. THE OPERATOR LOWERED THE TEMPERATURE AND IT WAS AT 35F WITH IN 15 MINUTES. MAKE SURE THE COOLER DOOR IS SHUT DOWN PROPERLY. 2. THE TWO DOOR IN RAIL TRUE COOLER THAT IS LOCATED OPPOSITE TO THE OPPOSITE SIDE OF THE GRILL WAS AT 46F. STEAK WAS AT 46F AND RUBIN WAS AT 43.2F. TO COMPENSATE FOR THE CONSTANT OPENINGS, SET THE COOLER AT 35F OR LOWER. 3. THE SINGLE DOOR WINE COOLER WAS AT 56F AND WHIPPED CREAM WAS AT 50F. THE WHIPPED CREAM BOTTLE WAS DISCARDED. DO NOT STORE ANY PHF FOOD IN THS 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)
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapped or dispense from an approved self-service dispenser.
- Comment:
- PRESET TABLE WARE WAS EXPOSED. TO PREVENT POSSIBLE CONTAMINATION, WRAP THEM BRIG THEM AT THE TIME THE GUESTS ARE SEATED.
- 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
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03/08/2011 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed embedded dark soiling on walls and door jams. Thoroughly clean with increase frequency.
- 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.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: THE FOOD EMPLOYEES PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION BY NOT KNOWING THE MINIMUM INTERNAL FOOD TEMPERATURES NEEDED FOR THE MINIMUM TIME TO ASSURE SAFE FOOD COOKING. CORRECTION MADE: FOLLOWING INSTRUCTION THE FOOD EMPLOYEES PRESENT POSSESS A WORKING KNOW THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIRED TO BE HELD FOR AT LEAST 15 SECONDS ARE TO DESTROY ORGANISM OF PUBLIC HEALTH CONCERN ARE: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, LAMB 155*F for GROUND MEAT
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- bar ice bin(s)
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Correction Made: Observed the bar ice trays covered after use.
- 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 doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- i.) DOOR HANDLES HAVE DUCT TAPE ON THEM ON 2 DOOR REACH IN LINE COOLER AND 2 DOOR PREP LINE COOLER. PROVIDE HANDLES THAT ARE IN GOOD REPAIR, DURABLE, NON-ABSORBENT AND SMOOTH FOR EASY CLEANING. ii.) REPAIR LIGHT FIXTURE UNDER GRILL LINE HOOD. iii.) ADJUST THE DOOR CLOSING MECHANISM TO THE WALK-IN COOL TO CLOSE FULLY. iv,) REPLACE TORN DOOR GASKET TO THE REACH-IN COOLER. v.) HANGING LIGHT SHIELD IN KITCHEN
- General violation description:
- 4-501.11 - SECURE FULLY.
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10/01/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- THE OVERHEAD SPRAY ARM HAS BEEN SUSPENDED ABOVE THE FLOOD RIM USING A BUNGEE CORD. A SUFFICIENT AIR GAP HAS BEEN CREATED BETWEEN THE BOTTOM OF THE SUPPLY LINE AND THE TOP OF THE FLOOD RIM. VIOLATION CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- OBSERVED ALL CITED FOOD CONTACT SURFACES OF EQUIPMENT CLEAN TO SIGHT AND TOUCH. CORRECTED. PLEASE RETURN THE RISK CONTROL PLAN TO K. GUARDIOLA BY FAX (734) 727-7165.
- 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: Package Integrity
- Comment:
- NO DAMAGED CANS OBSERVED IN THE DRY STORAGE AREA AT TIME OF INSPECTION. PERSON IN CHARGE STATED THAT DAMAGED CANS ARE NOW REMOVED FROM DRY STORAGE AND RETURNED TO THE SUPPLIER. VIOLATION CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
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04/06/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Nassau Grill & Bar, 15095 Sheldon, Plymouth, MI 48170 »