- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- coffee machine Kitchen Area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PIPE LEAKING LIQUID ONTO FLOOR FROM COFFEE MACHINE DISPENSER IN PATIENT MEAL AREA.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- hot water faucet handle 3-compartment sink sprayer
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HOT WATER FAUCET HANDLE LEAKING AT 3-COMPARTMENT SINK SPRAYER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/04/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- Corrected-Food items discarded today. , HOT HOLDING UNIT STORING MEATBALLS, FISH, RICE AT 130F. ALL FOODS SHALL BE KEPT OUT OF THE TEMPERATURE DANGER ZONE. DISCARD FOOD IMMEDIATELY. FAILURE TO COMPLY IN FUTURE VISITS SHALL RESULT IN AN OFFICE CONSULTATION AND/OR FINE WITH WAYNE COUNTY HEALTH DEPARTMENT
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- serving line
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CREAMERS OBSERVED IN CARAFES WITHOUT DATE MARKINGS. ALL REQUIRED FOOD ITEMS SHALL BE DATE MARKED. DATE/TIME MARK CREAMERS.
- 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
|
11/26/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- dish machine(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE DISH MACHINE AREA HAD PIPES LOCATED BELOW THE RIM OF A FLOOD BOWL. ALL AIR GAPS SHALL BE MAINTAINED ON DISH MACHINE EQUIPMENT. CREATE AIR GAP TODAY., AIR GAP CRATED BY PERSON IN CHARGE DURING INSPECTION.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TRAULSEN COOLER FOUND HOLDING CREAMERS AT 46 F, WALK IN COOLER AREA REACH IN COOLER HOLDING TUNA SALAD AND CHICKEN SALAD AT 46 ALSO. BOTH THESE COOLERS SHALL OPERATE TO HOLD FOODS AT 41 F OR BELOW AT ALL TIMES. CORRECT IMMEDIATELY COOLING FOODS AND PLACING IN 41F OR LOWER COOLER., CORRECTED-FOODS IN BOTH COOLERS COOLED AND PLACED IN COOLERS AT PROPER TEMPERATURES.
- 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 above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- COOKED MACARONI AND CHEESE AT 111 F AND GREEN BEANS FOUND AT 113 F. ALL HOT HELD FOODS SHALL BE AT 135 F OR HIGHER AT ALL TIMES. DISCARD FOODS IMMEDIATELY., MACARONI AND CHEESE AND GREEN BEANS DISCARDED.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- walk in freezer(s)
- 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.
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Locations:
- Cookline
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE PULL OUT TRAYS ON THE BLODGETT OVENS ARE UNCLEAN AND FULL OF DEBRIS. ALL EQUIPMENT SHALL BE CLEAN. CLEAN PULL OUT TRAYS TODAY'S AND WHEN NEEDED.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
05/16/2014 | Routine |
| No violation noted during this evaluation. | 11/21/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 1. THE 3 DOOR REACH IN COOLER WAS AT 36F AND THE CHEESE WAS AT 39F. THERE WAS A SMALL LEAK OF REFRIGERANT AND IT WAS FIXED. VIOLATION HAD BEEN CORRECTED. 2. THE 3 DOOR IN RAIL COOLER WAS AT 41F AND THE CHICKEN WAS AT 39F. NEW BLOWER WAS INSTALLED. 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)
- Good Repair and Proper Adjustm
- Comment:
- THE CHILLER TABLE WAS AT 36.5 F. IN ADDITION OPERATOR IS USING ICE. NO FOOD WAS STORED. THE TEMPERATURE WAS LOWERED AND THE VIOLATION HAD BEEN CORRECTED. OPERATOR ORDERED A NEW EQUIPMENT.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
06/10/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING TWO COOLERS WERE NOT MAINTAINING THE TEMPERATURE UNDER 41F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. THE 3 DOOR REACH IN COOLER WAS AT 45F AND THE MOZERELLA CHEESE WAS AT 44.1F, THEY WERE TRANSFERRED INTO ANOTHER COOLER. 2. THE 3 DOOR IN RAIL COOLER WAS AT 46F AND THE BACON BITS WERE AT 47F AND THE SANDWICH PORTION OF THE COOLER WAS BELOW 41F. THE CHICKEN WAS AT 46.5F. ALL THE FOOD IN THE BOTTOM PART OF THE COOLER WAS DISCARDED. ,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE CHILLER TABLE WAS AT 57F IN THE CAFETERIA. NO FOOD WAS STORED ON IT. MAKE SURE IT MAINTAINS 41F OR LOWER. ,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
05/30/2013 | Routine Inspection |
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on face
- Corrections:
- Provide beard net.
- Comment:
- PROVIDE BEARD NETS FOR EMPLOYEES WITH BEARDS/LONG FACIAL HAIR. TODAY COOK HAD A LONG BEARD WITH NO HAIR RESTRAINT. KEEP HAIR RESTRAINED AT ALL TIMES. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- GROUT IS LOW AROUND TILES IN DISH AREA. WATER IS POOLING IN THESE AREAS. RE-GROUT FLOOR BY NEXT INSPECTION. FLOOR MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
|
11/27/2012 | Routine |
- Critical: Backflow prevention
- Comment:
- air gap has been created on prep sink. VIOLATION CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
09/14/2012 | Follow-up |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DELI SLICER IS MISSING THE CHAIN GUARD WHICH CREATES AN UNSMOOTH SURFACE ON THE EXTERIOR OF THE SLICER THAT CAN CATCH FOOD DEBRIS. FOOD EQUIPMENT MUST BE KEPT IN GOOD REPAIR. REPLACE CHAIN GUARD ON DELI SLICER.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED THE CEILING TILE GRID FRAMES TO BE RUSTY IN THE AREA ABOVE THE 3-COMPARTMENT SINK. THE PHYSICAL FACILITY MUST BE MAINTAINED IN GOOD REPAIR. TO PREVENT POSSIBLE CONTAMINATION OF FOOD ITEMS, REPLACE OR PAINT/SEAL THE CEILING TILE GRID FRAMES THAT ARE RUSTY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
05/25/2012 | Routine Inspection |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- prep sink
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- A DIRECT CONNECTION MAY NOT EXIST BETWEEN THE SEWAGE SYSTEM AND A DRAIN FROM A SINK IN WHICH FOOD IS PLACED. OBSERVED NO AIR GAP BETWEEN ONE COMPARTMENT SINK IN COOK'S AREA AND DRAIN. REMOVE GARBAGE DISPOSAL TO CREATE AIR GAP. CORRECT WITHIN 30 DAYS.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
|
11/29/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Can opener blade is clean and sanitized. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hot and cold holding
- Comment:
- "outtakes" cooler is holding foods below 41 F-pudding 38 F, sour cream 40 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/10/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- prep table Can opener
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food residue on can opener blade (salad prep area). Clean and sanitize this food-contact surface after each use.
- 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) Equipment can openers
- Locations:
- prep table Can opener
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food residue on can opener blade (salad prep area). Clean and sanitize this food-contact surface after each use.,
- 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)
- Locations:
- Dining area display cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- "Outtakes cooler" in dining area is not holding foods to internal temperatures of 41 F or less: strawberry shortcake 51 F
- General violation description:
- 3-501.16 - sour cream 53 F, 54 F
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Dining area display cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- "Outtakes cooler" in dining area is not holding foods to internal temperatures of 41 F or less: strawberry shortcake 51 F
- General violation description:
- 3-501.16 - sour cream 53 F, 54 F
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures, Physical facilities/structures
- Locations:
- Dining area under pop machine, serving line(s) drain
- Problems:
- Soiled, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Mold accumulation in floor drain under pop machine. Clean., Fries, crumbs in floor drains under serving lines. 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.
|
05/31/2011 | Routine Inspection |
- Utensils, Consumer Self-Servic
- Items:
- Self-serve dispensing utensil(s) at bulk food containers
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- INDIVIDUALLY WRAP THE PRE-WASHED APPLES AND PEARS IN THE SALAD BAR AREA OR PROVIDE TONGS OR OTHER UTENSIL TO SERVE THESE ITEMS IN ORDER TO PREVENT PATRONS FROM CONTAMINATING THESE READY-TO-EAT FOODS BY HANDLING WITH BARE HANDS.
- General violation description:
- 4-302.11 - A FOOD dispensing UTENSIL shall be available for each container displayed at a CONSUMER self-service unit such as a buffet or salad bar. (Pf)
|
11/19/2010 | Routine Inspection |
| No violation noted during this evaluation. | 05/14/2010 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- ENSURE EMPLOYEES ARE KNOWLEDGEABLE IN THE REQUIREMENT TO REPORT ILLNESSES WITH SYMPTOMS OF DIARRHEA OR VOMIITING AND THE DATE OF ONSET ON THEIR (DAY OFF) OR SCHEDULED WORK DAY TO THE PERSON IN CHARGE.....ENSURE EMPLOYEES ARE WELL 24 HOURS BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH DIARRHEA OR VOMITING......EMPLOYEE WAS NOT AWARE OF THE THE REQUIREMENT TO REPORT THE ABOVE ON AN UNSCHEDULED WORK OR VACATION DAY, PROVIDED OPERATOR WITH POSTER OF RETURN TO WORK REQUIREMENTS FOR BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/28/2010 | Routine Inspection |
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