- Critical: Backflow Prevention Device, Wh
- Comment:
- OBSERVED THAT AN APPROVED BACKFLOW DEVICE HAS BEEN INSTALLED ON THE WATER LINE TO THE MUG RINSER. CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Floors, Walls, and Ceilings, U
- Comment:
- OBSERVED THAT LINES HAVE BEEN RAISED FOR EASE OF CLEANING THE FLOOR. CORRECTED.
- General violation description:
- 6-201.12 - (A) Utility service lines and pipes may not be unnecessarily exposed. (B) Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings. (C) Exposed horizontal utility service lines and pipes may not be installed on the floor.
- Light Bulbs, Protective Shield
- Comment:
- OBSERVED THAT THE LIGHT BULBS HAVE BEEN CHANGED TO SHATTERPROOF COATED BULBS ABOVE THE FRONT BAR COUNTER. CORRECTED.
- 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
- Nonfood-Contact Surfaces
- Comment:
- OBSERVED THAT A SMOOTH TRIM HAS BEEN INSTALLED TO ELIMINATED THE GAP UNDER THE BAR COUNTER. CORRECTED
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
05/13/2015 | Follow-up |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor
- Problems:
- Not clean
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- 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
|
03/02/2015 | Routine |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection can opener blade had a build of dried food particles. Can opener was removed and placed at dishwasher for cleaning. Ice machine had a build up of mold on the inside of the surface, water was condensing on it and dripping into ice. Corrected at time of inspection ice machine was emptied wash rinsed and sanitized. Corrected.
- 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
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection can opener blade had a build of dried food particles. Can opener was removed and placed at dishwasher for cleaning. Ice machine had a build up of mold on the inside of the surface, water was condensing on it and dripping into ice. Corrected at time of inspection ice machine was emptied wash rinsed and sanitized. Corrected.
- 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
- Critical: Packaged and Unpackaged Food -
- 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:
- Observed at time of inspection raw pork stored over raw fish in reach in cooler. raw fish needs to be stored over raw pork to prevent cross contamination of product. Corrected at time of inspection fish was moved over pork. 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: Packaged and Unpackaged Food -
- 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:
- Observed at time of inspection raw pork stored over raw fish in reach in cooler. raw fish needs to be stored over raw pork to prevent cross contamination of product. Corrected at time of inspection fish was moved over pork. 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed at time of inspection hand wash sink on front prep line has food residue on the inside. Hand wash sinks are only to be used for hand washing and not as a prep sink. Corrected at time of inspection person in charge was notified hand wash sink cleaned out. Corrected. Also hand wash sink by dishwasher was blocked by dirty dishes and trash can. Hand wash sinks need to be free and accessible at all periods of time. Corrected at time of inspection dishes and trash removed. 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed at time of inspection hand wash sink on front prep line has food residue on the inside. Hand wash sinks are only to be used for hand washing and not as a prep sink. Corrected at time of inspection person in charge was notified hand wash sink cleaned out. Corrected. Also hand wash sink by dishwasher was blocked by dirty dishes and trash can. Hand wash sinks need to be free and accessible at all periods of time. Corrected at time of inspection dishes and trash removed. 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection guards on hand wash sink are peeling off. Correct by repairing guards so they are firmly attached to sink. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection guards on hand wash sink are peeling off. Correct by repairing guards so they are firmly attached to sink. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection wet sanitizer cloths stored on prep counters. Wet sanitizer cloths must be stored in sanitizer solution. Corrected at time of inspection cloths were removed and placed in hamper. Corrected.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Observed at time of inspection wet sanitizer cloths stored on prep counters. Wet sanitizer cloths must be stored in sanitizer solution. Corrected at time of inspection cloths were removed and placed in hamper. Corrected.
- 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
|
09/12/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Observed at time of inspection Menus now are provided with correct ask your server consumer advisory. 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: Consumption of Animal Foods th
- Comment:
- Observed at time of inspection Menus now are provided with correct ask your server consumer advisory. 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
|
05/15/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- OBSERVED AT TIME OF INSPECTION NO DISCLOSER FOR ITEMS THAT COULD CONTAIN UNDER COOKED PRODUCTS OR COULD BE COOKED TO ORDER. ALSO PROVIDE AN ASTERISK FOR ITEMS ON MENU THAT COULD BE UNDER COOKED OR COULD CONTAIN RAW PRODUCTS ATTACHED TO DISCLOSER. CORRECT IMMEDIATELY A FOLLOW UP WILL OCCUR IN ABOUT 30 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: Consumption of Animal Foods th
- Comment:
- OBSERVED AT TIME OF INSPECTION NO DISCLOSER FOR ITEMS THAT COULD CONTAIN UNDER COOKED PRODUCTS OR COULD BE COOKED TO ORDER. ALSO PROVIDE AN ASTERISK FOR ITEMS ON MENU THAT COULD BE UNDER COOKED OR COULD CONTAIN RAW PRODUCTS ATTACHED TO DISCLOSER. CORRECT IMMEDIATELY A FOLLOW UP WILL OCCUR IN ABOUT 30 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: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED AT TIME OF INSPECTION FACILITY IS NOW USING TIME AS A CONTROL FOR PIZZA AND HOT FOOD. WRITTEN PROCEDURES PROVIDED AT TIME OF INSPECTION AND DISCARD AND PLACEMENT TIMES PROVIDED. 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: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED AT TIME OF INSPECTION FACILITY IS NOW USING TIME AS A CONTROL FOR PIZZA AND HOT FOOD. WRITTEN PROCEDURES PROVIDED AT TIME OF INSPECTION AND DISCARD AND PLACEMENT TIMES PROVIDED. 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: Temperature Measuring Devices
- Comment:
- OBSERVED AT TIME OF INSPECTION THERMOMETERS PROVIDED FOR DISPLAY COOLERS. CORRECTED
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Critical: Temperature Measuring Devices
- Comment:
- OBSERVED AT TIME OF INSPECTION THERMOMETERS PROVIDED FOR DISPLAY COOLERS. CORRECTED
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
04/16/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Comment:
- Observed on menu reminder was provided on menu reminder that under cooked meat and eggs could increase your risk of food borne illnesses but there was no discloser which items contained or could contain under cooked products. Provide a asterisk for items on menu that could be under cooked or contain raw products to a discloser that states that these items can be cooked to order. Correct immediately a follow up will occur in about 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: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Comment:
- Observed on menu reminder was provided on menu reminder that under cooked meat and eggs could increase your risk of food borne illnesses but there was no discloser which items contained or could contain under cooked products. Provide a asterisk for items on menu that could be under cooked or contain raw products to a discloser that states that these items can be cooked to order. Correct immediately a follow up will occur in about 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: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed at time of inspection pizza sitting out under heat lamp was between 116-125 F. Hot held foods need to be kept at 135 F throughout food. Correct by holding hot foods at 135 F. A follow up will occur 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed at time of inspection pizza sitting out under heat lamp was between 116-125 F. Hot held foods need to be kept at 135 F throughout food. Correct by holding hot foods at 135 F. A follow up will occur 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)
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed in display coolers no thermometer correct by providing thermometer correct immediately . This is a repeat violation fill out provided risk control plan a follow up will occur in about 10 days.,
- 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)
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed in display coolers no thermometer correct by providing thermometer correct immediately . This is a repeat violation fill out provided risk control plan a follow up will occur in about 10 days.,
- 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)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed at time of inspection Hand wash sink by dish machine blocked by metal trey placed on top of it and dirty dishes placed in front of it. Corrected at time of inspection dishes were moved and tray was removed from hand wash sink. 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- Observed at time of inspection Hand wash sink by dish machine blocked by metal trey placed on top of it and dirty dishes placed in front of it. Corrected at time of inspection dishes were moved and tray was removed from hand wash sink. 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- prep line
- Problems:
- Improperly stored Laying on prep table or cooking equipment That is not cleaned and sanitized at least every 4 hours
- Corrections:
- Relocate.
- Comment:
- Observed at time of inspection several in use knives stored with the blade underneath a Star Pro Max machine. Correct by storing so the food contact surface of utensils is not coming into contact with non-sanitized surfaces. Corrected at time of inspection knives were removed and sanitized. Corrected
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- prep line
- Problems:
- Improperly stored Laying on prep table or cooking equipment That is not cleaned and sanitized at least every 4 hours
- Corrections:
- Relocate.
- Comment:
- Observed at time of inspection several in use knives stored with the blade underneath a Star Pro Max machine. Correct by storing so the food contact surface of utensils is not coming into contact with non-sanitized surfaces. Corrected at time of inspection knives were removed and sanitized. Corrected
- 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
- 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:
- Observed fish thawing at room temperature in prep sink. Potentially hazardous food must be thawed using one of the above methods. Corrected at time of inspection. Fish was submerged under running water. Corrected.
- 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
- 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:
- Observed fish thawing at room temperature in prep sink. Potentially hazardous food must be thawed using one of the above methods. Corrected at time of inspection. Fish was submerged under running water. Corrected.
- 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
|
03/18/2014 | Routine |
| No violation noted during this evaluation. | 11/04/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- 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: Ready-to-Eat, Potentially Haza
- 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.
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
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09/20/2013 | Routine |
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE REACH IN COOLERS WITH COOLERS THERMOMETERS IN BACK WORK AREA
- 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)
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02/21/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 48F AND THE FETA CHEESE WAS AT 38F, REGULAR CHEESE WAS AT 39F. ICE FORMED IN THE BACK PREVENTING THE AIR CIRCULATION. IT WAS DEFROSTED AND THE 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)
|
09/26/2012 | Follow-up |
| No violation noted during this evaluation. | 09/14/2012 | 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:
- THE 3 DOOR IN RAIL TRUE COOLER WAS AT 44F AND THE FETA CHEESE WAS AT 44.4F AND THE SALAMI PIECES WERE AT 44.2F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. DISCARD ALL PHF ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., THE COOLER WAS 45F AND THE FETA CHEESE WAS AT 49F, THE MOZERELLA FRESH CHEESE WAS AT 52F. DISCARD ALL THE PHF THAT ARE ABOVE 41F AND STORED IN THIS COOLER FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED 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)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- THE DESERTS MADE OF POTENTIAL HAZARDOUS FOOD (CREAM) PIES ARE NOT DATE MARKED. AT THE TIME OF INSPECTION AN EMPLOYEE DATE MARKED THEM AND THE VIOLATION WAS 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE FLOOR UNDER AND NEAR THE ICE MAKER IS SOILED. KEEP IT 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.
|
08/27/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE ICE MAKER WAS 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
|
02/29/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- beverage dispenser pop machine
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- BLACK MOLD IS GROWING INSIDE THE ICE MAKER. EMPTY THE ICE MAKER, WASH, RINSE AND SANITIZE THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. CLEAN THE ICE MAKER ONCE IN A MONTH.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Improperly date marked
- Corrections:
- Discard.
- Comment:
- THE DESERTS ARE NOT DATE MARKED, CHEESE CAKE , CREAM CAKE .. ETC. READY TO EAT, POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED WITH IN 24 HOURS OF THE OPENING OF THE PACKAGE. AT THE TIME OF INSPECTION THE DISCARD DATE WERE MARKED AND THE VIOLATION WAS 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Problems:
- Stored in soiled, wet conditions
- Corrections:
- Store in protected manner.
- Comment:
- THE SINGLE SERVICE ITEMS LIKE GLASSES AND COVERS ARE STORED UNDER THE HAND WASH STATION IN THE FRONT ROOM. DO NOT STORE ANYTHING UNDER THE SEWER LINES TO AVOID CONTAMINATION.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Using Dressing Rooms and Locke
- Items:
- Dressing room(s)/area(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- ONE EMPLOYEE STORED HER JACKET ON THE WARMER. IT WAS NOT IN USE. PROVIDE LOCKER ROOMS TO STORE PERSONAL THINGS. MAKE SURE THE DISH IS WASHED AND SANITIZED AGAIN.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
|
02/20/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE ICE MAKER WAS 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: Time as a Public Health Contro
- Comment:
- THE WRITTEN PROCEDURE IS AVAILABLE AND THE PIZZA DISCARD TIMES WERE MARKED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
09/07/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- beverage dispenser pop machine
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NOTICED MOLD STARTED GROWING INSIDE THE ICE MAKER. EMPTY THE ICE MAKER, WASH, RINSE AND SANITIZE. 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- THE PIZZA SLICES WERE AT 125F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED ABOVE 135F OR UNDER TIME AS PUBLIC HEALTH CONTROL, PREPARE A WRITTEN PROCEDURE AND MARK THE DISCARD TIME. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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08/24/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- beverage dispenser pop machine
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Mold residue found on the underside surfaces where the pop nozzles attach. Correction Made: Observed underside openings where the pop nozzles attach are clean to sight & touch following action taken by the operator.
- 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:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed embedded soil: i.) blacken residue on exterior canisters and lids containing sugar and pastry icing. ii.) encrusted on the underside of the reach in cooler door handles. Thoroughly clean above items to sight and touch.
- 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, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- kitchen wall(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed embedded blacken residue on wall and exterior surfaces to trash contains, kitchen walls and doors and door jams
- General violation description:
- 6-501.12 - keep clean.
- Floor Covering, Mats & Duckboa
- Items:
- Mat(s)/duckboard(s)
- Locations:
- kitchen floor
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- Observed black smudge marks emanating from contact with the kitchen rubber floor mat, The material appears worn and sponge like imparting black residue liken to an ink blotter. Replace floor mat with floor cover material that is durable, non-absorbent and smooth for easy cleaning.
- General violation description:
- 6-201.15 - Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- inside storage cabinet Hand wash sink(s)
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Observed packaged cups and packaged lids stored in cupboard under the hand wash sink drain line. Correction Made: Single use beverage cups and lids are stored in a dry clean space free from dust or splash.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
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02/09/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- NO PESTS OBSERVED IN FACILITY. 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: Hot and cold holding
- Comment:
- OBSERVED ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW IN THE COOK LINE COOLER. 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: Hot and cold holding
- Comment:
- OBSERVED APPROVED TIME MARKING SYSTEM IN PLACE. WRITTEN PROCEDURES ARE AVAILABLE. 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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08/19/2010 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED FRUIT FLIES IN MOP ROOM AND IN DISH AREA. ELIMINATE PESTS FROM FACILITY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF) STORED ABOVE 41F. IN THE TOP RAIL OF LINE COOLER: -MEATBALLS AT 68F -SLICED TOMATOES AT 53F -CHEESE AT 55F KEEP PHF AT 41F OR BELOW. REPAIR COOLER IF NECESSARY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED FOODS UNDER HEAT LAMP STORED BELOW 135F: -EGGPLANT ROLLOTINI AT 110F -COOKED MUSHROOMS AT 108F DISPLAY CASE WARMER: -CHEESY POTATOES AT 128F -MANICOTTI AT 129F -GREEN BEANS AT 127F KEEP PHF AT 135F OR ABOVE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED NON-FOOD CONTACT SURFACES OF EQUIPMENT. CLEAN THE GASKETS INSIDE REACH-IN COOLERS, SLICERS, FANS ON COOK LINE, AND EQUIPMENT ALONG THE COOK LINE. KEEP EQUIPMENT 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.
- Containers Identified with Com
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- OBSERVED BULK FOODS IN STORAGE WITHOUT LABELS AS TO CONTENT. LABEL CONTAINERS WITH THE COMMON NAME OF THE FOOD STORED INSIDE.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
|
08/02/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- The upper interior components of the ice machine have been cleaned and sanitized. 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: Methods-Hot Water and Chemical
- Comment:
- The dish machine is now properly sanitizing as measured by irreversible thermometer. Corrected.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
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02/16/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Nico & Vali Italian Eatery, 744 Wing, Plymouth, MI 48170 »