- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soiled residues. Observed a build-up of food debris and dust on the filters in the hood above the cook line. Clean the filters in the hood above the cook line. Develop routine cleaning practices for the filters in the hood above the cook line.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/19/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Sanitizer level at 50 ppm chlorine. VIOLATION 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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02/23/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Dishmachine sanitizer levels reading less than 10 ppm. Repair-chlorine sanitizer levels should read between 50 & 100 ppm., Until machine is repaired, all dishes must be manually cleaned and sanitized using the 3 compartment sink. Call Melinda at 734-727-7423 to schedule follow up inspection within 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
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02/12/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw eggs stored above ready to eat foods (vegetables). Separate foods by cooking temperature (or lack thereof). See handout provided., Raw eggs moved to lower shelf below vegetables. VIOLATION CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
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02/21/2013 | Routine Inspection |
| No violation noted during this evaluation. | 01/26/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY LABELING ALL REQUIRED FOODS WITH THE PREPARATION DATES.
- 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: Ready-to-Eat Food, Disposition
- Comment:
- CORRECTED BY DISCARDING FOOD ITEMS THAT HAVE BEEN HELD FOR MORE THAN 7 DAYS AFTER PREP/OPENING/THAWING.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Safe/Unadult./Honestly Present
- Comment:
- CORRECTED BY DISCARDING ALL MOLDED/SPOILED FOODS. ALL FOODS IN THE WALK-IN COOLER APPEAR TO BE SAFE AND UNADULTERATED TO SIGHT.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
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06/17/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF DEBRIS ON THE CAN OPENER BLADE. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE CAN OPENER BLADE NOW AND AFTER USE. CORRECTED DURING INSPECTION BY SCRUBBING THE CAN OPENER BLADE AND PLACING THE CAN OPENER INTO THE DISH MACHINE.
- 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:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON MANY PREPARED AND OPENED CONTAINERS OF FOODS IN THE WALK-IN COOLER, SUCH AS
- General violation description:
- 3-501.17 - -COOKED RICE -PASTA SALAD -BEAN SALAD -CUCUMBER SALAD -PORTIONED SOUR CREAM -CHOWDER -COTTAGE CHEESE -FETA CHEESE -MUSHROOM SAUCE POTENTIALLY HAZARDOUS FOODS THAT ARE HELD UNDER REFRIGERATION FOR MORE THAN 24 HOURS MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. THE PREPARATION DAY IS COUNTED AS DAY 1 AND THE FOOD MAY BE HELD FOR UP TO 6 ADDITIONAL DAYS. DATE LABEL ALL REQUIRED FOOD ITEMS. DISCARD ANY FOOD ITEMS THAT ARE OLDER THAN 7 DAYS OR WITH UNKNOWN PREPARATION DATES. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- Critical: Ready-to-Eat Food, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Not marked with a consume by date
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL PREPARED/OPENED FOODS IN THE WALK-IN COOLER WITH NO DATE MARKINGS AND THE COOK STATES THAT SOME OF THE ITEMS WERE PREPARED JUNE 3, 2011 (FACILITY GENERALLY OPERATES ON FRIDAYS ONLY). HE IS NOT SURE WHEN MANY OF THE OTHER ITEMS WERE PREPARED. ITEMS REQUIRING DATE MARKING MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DISCARD ALL FOODS THAT WERE PREPARED LAST FRIDAY AND ALL THOSE THAT WERE PREPARED ON AN UNKNOWN DATE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Safe/Unadult./Honestly Present
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- OBSERVED MOLDED LEMON WEDGES IN THE PREP COOLER, MOLDED MUSHROOM SAUCE, ONE MOLDED GRAPE TOMATO AND MOLD ON THE EXTERIOR AND AROUND THE RIM OF THE FETA CHEESE BUCKET IN THE WALK-IN COOLER. FOOD MUST BE SAFE. DISCARD SPOILED/MOLDED FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT THE HAND WASH SINK IN THE KITCHEN.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
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06/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/03/2010 | Routine Inspection |
- Comment:
- Clean the ice maker.
- 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
- Items:
- Three compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy chlorine test strips.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
- Comment:
- Clean the ice maker.
- 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
- Items:
- Three compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy chlorine test strips.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
- Cleaning Freq.,Food Contact Su
- Comment:
- Clean the ice maker.
- 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
- Warewashing, Sink Requirements
- Items:
- Three compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy chlorine test strips.
- General violation description:
- 4-301.12 - (A) Except as specified in # (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and UTENSILS. (Pf) (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in # (C) of this section shall be used. (Pf) (C) Alternative manual WAREWASHING EQUIPMENT may be used when there are special cleaning needs or constraints and its use is APPROVED. Alternative manual WAREWASHING EQUIPMENT may include: (1) High-pressure detergent sprayers
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06/11/2010 | Routine Inspection |
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- The machine was repaired and recorded a temperature of about 100 ppm. Nature of the repair was unknown. 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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01/15/2010 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration, Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 25 ppm, Below 50 ppm
- Corrections:
- Provide correct concentration as stated above., Provide correct concentration as stated above.
- Comment:
- 0 PPM OF CHLORINE OBSERVED IN THE SANITIZING RINSE OF THE DISH MACHINE. 50-100 PPM OF CHLORINE ARE REQUIRED TO PROPERLY SANITIZE WARES. SERVICE DISH MACHINE. A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON OR AFTER 1-8-2010 (WHEN THE FACILITY RE-OPENS AFTER HOLIDAY BREAK) TO CONFIRM COMPLIANCE. USE THE 3-COMPARTMENT SINK TO SANITIZE WARES IN THE MEANTIME.,
- 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:
- CLEAN THE FLOOR IN THE KITCHEN BETWEEN/BENEATH COOKING EQUIPMENT WHERE GREASE IS PRESENT.
- 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.
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12/18/2009 | Routine Inspection |
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