- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed cut lettuce and cut tomatoes at 38 degrees in ice baths. 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)
|
04/29/2015 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Comment:
- Observed soap at front hand sink. Corrected
- 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)
|
04/17/2015 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink wait station
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide soap for front counter hand sink. ,
- 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)
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot water at front wait station hand sink. Provide hot water to this hand sink. All hand sinks must have hot water at all times. Correct immediately
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cut lettuce and cut tomatoes at 53 degrees held in pan near cook line. Discard. Keep at 41 degrees or less. Potentially hazardous foods must be held at or below 41 degrees at all times. 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)
|
03/30/2015 | Routine |
- Critical: Good Repair and Calibration
- Comment:
- CORRECTED. FOOD THERMOMETER CALIBRATED.
- 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: Handwashing Sink, Installation
- Comment:
- HOT WATER PROVIDED AT EMPLOYEE RESTROOM HAND SINK. HAND WASH SINK DOES NOT HAVE ADEQUATE SUPPLY OF HOT WATER. NOT CORRECTED., HOT WATER PROVIDED AT EMPLOYEE RESTROOM HAND SINK. HAND WASH SINK DOES NOT HAVE ADEQUATE SUPPLY OF HOT WATER. NOT CORRECTED. WAITING ON DECISION.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED. HOT AND COLD WATER SUPPLY PROVIDED TO MOP/UTILITY SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/03/2014 | Follow-up |
- Critical: Cleaning Maintenance Tools, Pr
- Items:
- Maintenance tool(s)
- Problems:
- Stored/cleaned/prepared in Two compartment sink
- Corrections:
- Do not use two compartment sink to store/clean/prepare tools/maintenance items.
- Comment:
- OBSERVED FOOD EMPLOYEE CLEANING MOP IN THE 2 COMPARTMENT SINK., CORRECTED BY RETRAINING FOOD EMPLOYEE NOT TO CLEAN MOP IN THE 2 COMPARTMENT SINK. THE MOP/UTILITY SINK IS TO BE UTILIZED FOR THE PURPOSE OF CLEANING MOPS. FOOD EMPLOYEE WAS ALSO INSTRUCTED TO WASH, RINSE AND SANITIZE SINK.
- General violation description:
- 6-501.15 - FOOD preparation sinks, handwashing lavatories, and WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- ITEMS STORED IN COOLER THAT WERE COVERED AFTER COOKING BEFORE REACHING 41F: COOKED CHICKEN BREAST 109F BOILED EGGS 57F MASHED POTATOES 112F , CORRECTED BY RETRAINING FOOD EMPLOYEE ON PROPER COOLING PROCEDURES AND TAKING THE COVERS OFF OF THE FOODS UNTIL THEY HAVE COOLED TO 41F AND BELOW.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- 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: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HOT WATER WAS ABSENT AT HAND WASH SINKS LOCATED AT: EMPLOYEE RESTROOM HAND WASH SINK AT THE COUNTER
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- AT THE TIME OF INSPECTION MOP/UTILITY SINK DID NOT HAVE WATER SUPPLY. REPAIR/REPLACE. FOLLOW UP IN 10 DAYS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/19/2014 | Routine |
- Clean Condition
- Items:
- Employee clothing
- Locations:
- kitchen Oven Mits
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- As oven mitts become soiled to the point that they can no longer be maintained clean, they must be replaced with new. Inventory and evaluate all oven mitts, and replace as necessary.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Cleaning Ventilation Systems,
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Vent hood(s) and Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the baffle filters located within the ventilation hood canopy (Over Stove) including ALL overhead support structures. These filters must be kept clean so that the system captures greases and dusts as originally designed. Much less oils and greases will accumulate behind the filters when they are maintained clean. Simply clean and clean often.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Locations:
- Dish washing Area floor
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the kitchen floor areas in the dish washing zone paying special attention to the floor mats in this section. Simply sweep and mop all floors often.
- 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.
|
03/27/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen cooling fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the personal cooling fan located behind the front service line. Simply keep the entire fan including the front & rear blade guards cleaner with more frequent washings. Do this cleaning project out of doors so that residual air borne dusts & greases remain outside the establishment.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Locations:
- Dry storage area Rack(s)
- Problems:
- Used as food-contact surface
- Comment:
- Clean and keep cleaner the exterior surfaces of the various storage racks located within the dry storage areas. Simply wash and sanitize the exterior surfaces of these racks as food debris begin to accumulate, as often as necessary to maintain in a clean condition.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
10/02/2013 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- DISPLAY COOLER Front Counter
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES AT 55F, DRESSINGS AT 52F, COLESLAW AND COTTAGE CHEESE AT 46F INISDE THE BACK COUNTER DISPLAY COOLER - AMBIENT AIR TEMPERATURE AT 50F.
- 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, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filters above the stove
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Floors, Walls, and Ceilings
- Items:
- Wall(s)
- Locations:
- Dishwashing Area above the dish machine
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- dish washing area
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- rear exit door Kitchen Area
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OPEN SPACES AT BOTTOM OF REAR KITCHEN EXIT DOOR LARGE ENOUGH FOR PEST ENTRY - PROVIDE DOOR SWEEP.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) NO HOT WATER AT FRONT COUNTER HANDSINK 2) NO COLD WATER AT MOP SINK
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/26/2012 | Routine |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filters above the stove
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- Facility wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE SANITIZING SOLUTION EXCEEDS 50-100PPM INSIDE WIPING CLOTH CONTAINERS - USE CHEMICAL TEST STRIPS TO MEASURE PROPER CONCENTRATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- rear exit door Kitchen Area
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- REAR KITCHEN EXIT DOOR IN POOR REPAIR - BOTTOM OF DOOR SURFACE HAS OPEN GAPS LARGE ENOUGH FOR PEST ENTRY - PROVIDE DOOR SWEEP TO PREVENT ENTRY OF PESTS.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) NO HOT WATER SUPPLY AT FRONT COUNTER HANDSINK 2) NO COLD WATER SUPPLY AT MOP SINK
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- prep sink
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- 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
|
03/26/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Front counter Beverage machine pop caps and spigots
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- Cookline
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OPEN BEVERAGES COVERED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- display cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES AT 52F AND DRESSINGS AT 48F INSIDE FRONT COUNTER DISPLAY COOLER - AMBIENT AIR TEMPERATURE AT 50F., POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE UNIT.
- 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)
- Locations:
- pedestal fan cookline
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- men's restroom ceiling vents
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- front display cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- Front Counter
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
|
09/27/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- display cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COTTAGE CHEESE AT 48F, COLESLAW AT 47, MILK AT 48F INSIDE FRONT DISPLAY COOLER AND REACH-IN BENEATH - AMBIENT AIR TEMPERATURE AT 56F. , ALL POTENTAILLY HAZARDOUS FOODS REMOVED FROM UNIT UNTIL REPAIRED.
- 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)
- Locations:
- prep table Utensil Storage
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- front display cooler
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Cookline
- 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
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Locations:
- Front Counter
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
|
03/22/2011 | Routine Inspection |
- Critical:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:30 A.M., SAUSAGE LINKS AND A SAUSAGE PATTY IN THE STEAM WARMER WERE FOUND AT APPROXIMATELY 111 DEGREES F. THE OPERATOR STATES THESE FOODS WERE PLACED HERE AT ABOUT 6 A.M. THIS MORNING. A SECOND MEASURE TAKEN AT ABOUT 10:52 A.M. GAVE THE FOLLOWING READINGS: 122, 128, AND 132 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN AT TEMPERATURES LESS THAN 135 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. ENSURE THAT THE WATER LEVEL IN THE STEAM UNIT IS SUFFICIENT TO KEEP THE FOODS AT 135 DEGREES F OR HIGHER. CONSIDER ADJUSTING THE THERMOSTAT SETTING TO A HIGHER TEMPERATURE.
- 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:
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:30 A.M., SAUSAGE LINKS AND A SAUSAGE PATTY IN THE STEAM WARMER WERE FOUND AT APPROXIMATELY 111 DEGREES F. THE OPERATOR STATES THESE FOODS WERE PLACED HERE AT ABOUT 6 A.M. THIS MORNING. A SECOND MEASURE TAKEN AT ABOUT 10:52 A.M. GAVE THE FOLLOWING READINGS: 122, 128, AND 132 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN AT TEMPERATURES LESS THAN 135 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. ENSURE THAT THE WATER LEVEL IN THE STEAM UNIT IS SUFFICIENT TO KEEP THE FOODS AT 135 DEGREES F OR HIGHER. CONSIDER ADJUSTING THE THERMOSTAT SETTING TO A HIGHER TEMPERATURE.
- 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:
- AT THE TIME OF TODAY'S INSPECTION, THE OPERATOR STATED THAT POTENTIALLY HAZARDOUS FOODS SUCH AS HAM, HOT DOGS, ETC ARE NOW KEPT IN THE BOTTOM PORTION OF THE COOLER. WHEN TESTED, HAM AND TURKEY IN THE BOTTOM PORTION WERE FOUND AT 36 AND 37 DEGREES F. THE VIOLATION IS NOW CONSIDERED 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
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT ABOUT 10:30 A.M., SAUSAGE LINKS AND A SAUSAGE PATTY IN THE STEAM WARMER WERE FOUND AT APPROXIMATELY 111 DEGREES F. THE OPERATOR STATES THESE FOODS WERE PLACED HERE AT ABOUT 6 A.M. THIS MORNING. A SECOND MEASURE TAKEN AT ABOUT 10:52 A.M. GAVE THE FOLLOWING READINGS: 122, 128, AND 132 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD HOT ARE KEPT AT 135 DEGREES F OR HIGHER. THIS IS A CRITICAL VIOLATION. A RE-VISIT INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO ENSURE COMPLIANCE. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE ABOVE FOODS HAD BEEN AT TEMPERATURES LESS THAN 135 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. ENSURE THAT THE WATER LEVEL IN THE STEAM UNIT IS SUFFICIENT TO KEEP THE FOODS AT 135 DEGREES F OR HIGHER. CONSIDER ADJUSTING THE THERMOSTAT SETTING TO A HIGHER TEMPERATURE.
- 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)
|
09/15/2010 | Routine Inspection |
| No violation noted during this evaluation. | 08/16/2010 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- AT THE TIME OF INSPECTION, THE FOLLOWING CORRECTIONS WERE OBSERVED: 1. AT ABOUT 11:45 A.M., IN THE BOTTOM PORTION OF THE PREP COOLER, TURKEY SLICES AND RAW FISH WERE FOUND AT 35 AND 36 DEGREES F. 2. IN THE DISPLAY COOLER, COLE SLAW WAS FOUND AT 42 DEGREES F. HOWEVER, IN THE TOP OF THE PREP COOLER, A SECTION OF HAM SLICES FOUND ABOVE THE FROST LINE WERE FOUND AT 47 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. ENSURE THAT FOODS ARE KEPT BELOW THE CONTAINER FROST LINE TO ENSURE THAT ALL PARTS OF THE FOOD ARE MAINTAINED AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS NOTED ABOVE HAD BEEN/WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE 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)
- Critical: Hot and cold holding
- Comment:
- AT THE TIME OF INSPECTION, THE FOLLOWING CORRECTIONS WERE OBSERVED: 1. AT ABOUT 11:45 A.M., IN THE BOTTOM PORTION OF THE PREP COOLER, TURKEY SLICES AND RAW FISH WERE FOUND AT 35 AND 36 DEGREES F. 2. IN THE DISPLAY COOLER, COLE SLAW WAS FOUND AT 42 DEGREES F. HOWEVER, IN THE TOP OF THE PREP COOLER, A SECTION OF HAM SLICES FOUND ABOVE THE FROST LINE WERE FOUND AT 47 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. ENSURE THAT FOODS ARE KEPT BELOW THE CONTAINER FROST LINE TO ENSURE THAT ALL PARTS OF THE FOOD ARE MAINTAINED AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS NOTED ABOVE HAD BEEN/WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE DISCARDED. , , , AT THE TIME OF INSPECTION, THE FOLLOWING CORRECTIONS WERE OBSERVED: 1. AT ABOUT 11:45 A.M., IN THE BOTTOM PORTION OF THE PREP COOLER, TURKEY SLICES AND RAW FISH WERE FOUND AT 35 AND 36 DEGREES F. 2. IN THE DISPLAY COOLER, COLE SLAW WAS FOUND AT 42 DEGREES F. HOWEVER, IN THE TOP OF THE PREP COOLER, A SECTION OF HAM SLICES FOUND ABOVE THE FROST LINE WERE FOUND AT 47 DEGREES F. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE MAINTAINED AT 41 DEGREES F OR LESS. ENSURE THAT FOODS ARE KEPT BELOW THE CONTAINER FROST LINE TO ENSURE THAT ALL PARTS OF THE FOOD ARE MAINTAINED AT 41 DEGREES F OR LESS. FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS NOTED ABOVE HAD BEEN/WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE 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)
|
06/15/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Comment:
- AT THE TIME OF INSPECTION, NO EMPLOYEES WERE OBSERVED SMOKING IN THE KITCHEN OR OTHER AREAS OBSERVED. THE MANAGER STATED THAT IT HAD BEEN REITIERATED TO EMPLOYEES THAT SMOKING WILL BE DONE OUTSIDE OF THE BUILDING. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 11:05 A.M., IN THE TOP OF THE PREP COOLER, HOT DOGS WERE FOUND AT 45 AND 46 DEGREES F AND SLICED HAM WAS OBSERVED AT 44 AND 48 DEGREES F. THE OPERATOR STATES THE HOT DOGS HAD BEEN HERE SINCE LAST NIGHT WHILE THE HAM HAD BEEN TRANSFERRED HERE AT 9:00 A.M. THIS MORNING FROM THE WALK IN COOLER. FOOD TEMPERATURES IN THE WALK IN COOLER WERE AS FOLLOWS: HOT DOGS: 45-46 DEGREES F, DELI MEATS: 39 AND 43 DEGREES F, CREAM SOUP: 43 DEGREES F. AT ABOUT 11:25 A.M., CUT TOMATOES AND COLE SLAW IN THE DISPLAY COOLER WERE FOUND AT 52 AND 44 DEGREES F. THE CONTAINER OF COLE SLAW WAS OBSERVED SEATED ON TOP OF A PAN OF COLE SLAW IN THE COOLING WELL. THE OPERATOR STATES THE SLAW WAS PULLED FROM THE WALK IN COOLER AT 6:30 THIS MORNING AND THE TOMATOES WERE CUT FROM ROOM TEMPERATURES TOMATOES AT 6:30 THIS MORNING. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE KEPT AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A SECOND RE-VISIT INSPECTION OR FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. PLEASE COMPLETE AND SUBMIT THE RISK CONTROL PLAN PROVIDED WITH 10 DAYS TO FAX: 1-734-727-7165 ATTN: BRENT. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS NOTED ABOVE HAD BEEN/WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE 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)
- Critical: Hot and cold holding
- Comment:
- AT ABOUT 11:05 A.M., IN THE TOP OF THE PREP COOLER, HOT DOGS WERE FOUND AT 45 AND 46 DEGREES F AND SLICED HAM WAS OBSERVED AT 44 AND 48 DEGREES F. THE OPERATOR STATES THE HOT DOGS HAD BEEN HERE SINCE LAST NIGHT WHILE THE HAM HAD BEEN TRANSFERRED HERE AT 9:00 A.M. THIS MORNING FROM THE WALK IN COOLER. FOOD TEMPERATURES IN THE WALK IN COOLER WERE AS FOLLOWS: HOT DOGS: 45-46 DEGREES F, DELI MEATS: 39 AND 43 DEGREES F, CREAM SOUP: 43 DEGREES F. AT ABOUT 11:25 A.M., CUT TOMATOES AND COLE SLAW IN THE DISPLAY COOLER WERE FOUND AT 52 AND 44 DEGREES F. THE CONTAINER OF COLE SLAW WAS OBSERVED SEATED ON TOP OF A PAN OF COLE SLAW IN THE COOLING WELL. THE OPERATOR STATES THE SLAW WAS PULLED FROM THE WALK IN COOLER AT 6:30 THIS MORNING AND THE TOMATOES WERE CUT FROM ROOM TEMPERATURES TOMATOES AT 6:30 THIS MORNING. ENSURE THAT POTENTIALLY HAZARDOUS FOODS HELD REFRIGERATED ARE KEPT AT 41 DEGREES F OR LESS. THIS IS A CRITICAL VIOLATION. A SECOND RE-VISIT INSPECTION OR FURTHER ADMINISTRATIVE ACTION MAY BE FORTHCOMING. PLEASE COMPLETE AND SUBMIT THE RISK CONTROL PLAN PROVIDED WITH 10 DAYS TO FAX: 1-734-727-7165 ATTN: BRENT. COMMENTS: THE OPERATOR WAS INFORMED THAT IF THE FOODS NOTED ABOVE HAD BEEN/WILL BE AT TEMPERATURES GREATER THAN 41 DEGREES F FOR 4 OR MORE HOURS, THEY MUST BE 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)
- Critical: Separation, Packaging, & Segre
- Comment:
- IN THE BOTTOM OF THE PREP COOLER NEAREST THE GRILL, THE FOLLOWING FOOD ARRANGEMENT WAS OBSERVED: RIGHT SIDE: BOTTOM SHELF: RAW BEEF, SHELF 2: RAW BEEF, AND TOP SHELF: RAW PORK. LEFT SIDE: BOTTOM SHELF: EGG WASH, SHELF 2: DELI MEAT. THE VIOLATION IS NOW CONSIDERED 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: Time as a Public Health Contro
- Comment:
- AT THE TIME OF INSPECTION, SHELL EGGS AND EGG WASH WERE OBSERVED TIME MARKED AS FOLLOWS: EGGS: 8:30 A.M., EGG WASH: 7:30 A.M. POSTED ABOVE THESE FOODS WERE WRITTEN PROCEDURES STATING THAT: 1. FOOD SUCH AS SHELL EGGS, LIQUID EGGS, HASH BROWNS, AND SLICED POTATOES WILL BE UNDER TIME CONTROL. 2. TIME MARK ALL FOODS THAT HAVE BEEN PROPERLY HANDLED (41 DEGREES F OR BELOW/ 135 DEGREES F OR HIGHER) 3. ALL TIME MARKED FOODS MUST BE USED UP OR DISCARDED WITHIN 4 HOURS. THE VIOLATION IS NOW CONSIDERED 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.
|
05/25/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Oakwood Cafe, 3051 Oakwood, Melvindale, MI 48122 »