- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- Observed cloth container used to store reay-to-eat bread. Food contact equipment must be smooth and easily cleanable and NSF approved. The cloth container was discarded in my presence. An NSF approved container was purchased in my presence to store the bread in. Violation corrected.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Temperature Measuring Devices,
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem food thermometer in kitchen. Food thermometers must be accurate. This thermometer was calibrated in my presence. Violation corrected.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Removing Dead or Trapped Birds
- Items:
- Dead/trapped pest(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- Observed dead fruit flies on fly strips located abve the dough prep table. Dead or trapped pests must be removed. The fly strips were removed in my presence. Do not install fly strips abve a food prep or serving area. Locate in non-food contact areas of the kitchen.
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
02/16/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- THE FINAL SANITIZER RINSE TESTED AT 50 PARTS PER MILLION TODAY. 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE NORTH-MOST (SALAD) REACH-IN COOLER HAD GROUND CHICKEN, FALAFEL AND A LEMON SALAD DRESSING ALL AT 47 F. THESE ITEMS WERE ALL TRANSFERRED TO THE WALK IN COOLER AT TIME OF VISIT. THE SALAD LINE COLD HOLDING BINS UP TOP WERE KEEPING THEIR CONTENTS AT OR BELOW 41, HOWEVER. THE WALK-IN COOLER HAS BEEN SERVICED ADEQUATELY. SLICED TOMATOES IN IT WERE AT 40 F. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD (PHF) IN THE SALAD REACH-IN COOLER UNTIL IT HAS BEEN SERVICED AND CAN KEEP FOOD IN IT AT 41 F OR COLDER. KEEP PHF IN THE WALK-IN COOLER INSTEAD.
- 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: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS ARE NOW LOCATED ON SITE. VIOLATION CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Good Repair and Proper Adjustm
- Comment:
- THE LIDS HAVE NOW BEEN SECURED AT THEIR HINGES. VIOLATION CORRECTED.
- 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.
|
08/21/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Locations:
- in the Dish machine
- Comment:
- THE DISHWASH MACHINE WAS DISPENSING CHLORINE SANITIZER IN THE FINAL RINSE, BUT IT WAS LESS THAN THE MINIMUM 50 PARTS PER MILLION (PPM) LEVEL. SERVICE THE UNIT SO THAT A FINAL CHLORINE RINSE OF 50-100 PPM IS OBTAINED. A REVISIT WILL OCCUR IN 10 DAYS TO RE-CHECK THIS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE SALAD REACH-IN (NORTH MOST) COOLER OPPOSITE THE COOKLINE, THE FALAFEL WAS 46 F. IN THE WALK-IN COOLER, DICED TOMATOES WERE 45 F AND RAW CHICKEN WAS 46 F. THESE TWO COOLERS MUST BE SERVICED SO THAT THEY KEEP FOOD CONTENTS AT 41 F OR COLDER. NOTE THAT THE WALK-IN COOLER THERMOMETER INDICATES THE TEMPERATURE OF THE AIR AND NOT THE FOOD. A REVISIT WILL TAKE PLACE IN TEN DAYS TO CHECK 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: Sanitizing Solutions, Testing
- Locations:
- at the Dish machine
- Comment:
- AT THE DISHWASH MACHINE, THERE ARE NO CHLORINE SANITIZER TEST STRIPS. ACQUIRE TEST STRIPS. A REVISIT WILL BE MADE IN 10 DAYS TO VERIFY THIS.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE LIDS OF THE COOKLINE COUNTER-TOP COLD HOLDING UNITS ARE LOOSE AND IN NEED OF BEING SECURED TO THE COUNTER TOP, AT THE HINGES. REPAIR AND/OR RE-ATTACH THE LIDS AT THEIR HINGES. THIS IS A REPEAT VIOLATION FROM FEBRUARY 2014 ROUTINE INSPECTION.,
- 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.
- Good Repair and Proper Adjustm
- Locations:
- in the Ventilation hood canopy
- Comment:
- IN THE VENTILATION HOOD FOR THE COOKLINE, THE NORTH-MOST LIGHT BULB WAS NOT WORKING. LIGHT BULB WAS REPLACED. CORRECTED AT TIME OF INSPECTION.
- 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.
- Thawing
- Comment:
- IN THE BACK ROOM, PACKAGES OF RAW CHICKEN WERE THAWING AT ROOM TEMPERATURE. THE CHICKEN WAS RELOCATED TO THE REACH-IN COOLER TO THAW THERE, AT MY DIRECTION. ITEM CORRECTED AT TIME OF INSPECTION.
- 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
|
08/11/2014 | Routine |
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s) at prep cooler
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- Comment:
- PREP COOLER CUTTING BOARDS ARE ACUUMULATING DEEP GROOVES. RESURFACE OR REPLACE.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PREP COOLER LID BROKEN. REPAIR OR REPLACE LID.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- GASKETS OF PREP COOLERS ARE SOILED/DEBRIS, TOP OF PREP COOLERS HAVE FOOD DEBRIS. 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.
|
02/06/2014 | Routine |
- Critical: Raw Animal Foods
- Items:
- Cooking of raw animal food(s)
- Problems:
- Not cooked to 155 degrees F for 15 seconds or equivalent
- Corrections:
- Cook to proper temperature.
- Comment:
- UPON INSPECTION, OBSERVED VERTICAL BROILER TURNED OFF FOR THE BEEF SHAWARMA AND IT TEMPED AT 93F-113F. BEEF OR CHICKEN SHAWARMA MUST BE CONTINUOUSLY COOKED AND COMPLETELY SHAVED WITHIN 4 HOURS. THE SHAVED PORTION MAY BE HELD HOT AT 135F AND ABOVE, OR COOLED PROPERLY AND REHEATED. THE BROILER MUST BE ON AT ALL TIMES TO CONTINUOUSLY COOK THE RAW MEATS. FOR ANY PORTION THAT IS NOT COOKED WITHIN THE 4 HOURS, THAT MUST BE DISCARDED. NO PART OF THE CONE SHALL BE LEFT AT THE END OF 4 HOURS. ONLY SHAVED PORTIONS MAY BE COOLED. TO ENSURE SHAWARMAS ARE COOKED WITHIN 4 HOURS, IT WAS ADVISED TO MARK THE TIME THE CONES ARE PUT ON THE BROILERS TO BE ABLE TO MONITOR THAT THEY ARE FULLY COOKED WITHIN THE 4 HOURS., CORRECTED BY TURNING ON VERTICAL BROILER BURNERS TO ALLOW BEEF SHAWARMA TO BE FULLY COOKED. CONE WILL BE CONTINUOUSLY SHAVED AND FULLY COOKED WITHIN 4 HOURS.
- General violation description:
- 3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED KNIFE STORED BETWEEN PREP COOLERS. DO NOT STORE UTENSILS IN BETWEEN COOLERS, TABLES, ETC. STORE ON A CLEAN SURFACE.
- 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
|
08/14/2013 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED BY DISCARDING PLYWOOD BOARDS AND USING APPROVED CUTTING BOARDS. NO CARRY-OUT OR PITA BREAD BAGS USED TO STORE FOOD IN - ALL ARE FOOD APPROVED BAGS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Cooling
- Comment:
- CORRECTED BY PROVIDING ICE PADDLES AND USING OTHER METHODS TO COOL FOODS PROPERLY.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hand Drying Provision
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL AT HANDWASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Comment:
- CORRECTED BY PROVIDING SOAP.
- 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING/SEPARATING RAW ANIMAL PRODUCTS AND REPACKAGED ITEMS PROPERLY.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED - SALAD COOLER HOLDING ITEMS UNDER 41F (SHISH KAFTA 41F, GRAPE LEAVES 38F, FALAFEL MIX 40F).
- 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)
|
02/28/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED PLYWOOD SHEETS BEING USED FOR BREAD (PEELING AND CHIPPING). PLYWOOD IS NOT AN APPROVED OR SAFE MATERIAL FOR A FOOD CONTACT SURFACE. DISCONTINUE USING PLYWOOD AND DISCARD. REPLACE WITH A SAFE, SMOOTH AND EASILY CLEANABLE FOOD APPROVED BOARD. OBSERVED IN WALK-IN FREEZER MANY PITA BAGS AND CARRY-OUT BAGS USED TO STORE FOOD DIRECTLY IN. DO NOT USE THESE BAGS FOR DIRECT FOOD CONTACT. USE NEW, FOOD APPROVED BAGS.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED SOUPS SITTING OUT IN LARGE CONTAINERS IN BUCKET WITH A LITTLE ICE (NOT FULLY SURROUNDING PRODUCT), OBSERVED COOKED CHICK PEAS THAT WERE PUT IN CONTAINERS AT NOON TODAY SITTING OUT STILL AT 3PM AND AT 106F/107F. COOK STATED SOUPS SIT OUT FOR AROUND 6 HOURS UNTIL BEING PUT IN WALK-IN COOLER. FACILITY MUST PROPERLY COOL POTENTIALLY HAZARDOUS FOODS USING PROPER METHODS AND FROM WHEN THE PRODUCT REACHES 135F TO COOL TO 70F IN 2 HOURS AND TO 41F IN ANOTHER 4 HOURS. FACILITY MUST DEMONSTRATE PROPER COOLING METHODS UPON FOLLOW-UP.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDWASH SINK BY DISH MACHINE DID NOT HAVE PAPER TOWEL. PROVIDE PAPER TOWEL AT ALL TIMES.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANDWASH SINK BY DISH MACHINE DID NOT HAVE SOAP. PROVIDE SOAP AT ALL TIMES.,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- WALK-IN COOLER HAD SOME RAW CHICKEN KABOBS STORED ON TOP OF RAW BEEF. WALK-IN FREEZER HAS REPACKAGED RAW MEATS STORED WITH AND ABOVE READY TO EAT FOODS AND OTHER MEATS. IF A PRODUCT IS REMOVED FROM IT'S ORIGINAL PACKAGING AND REPACKAGED TO PUT INTO THE FREEZER, MUST STORE ITEMS ACCORDING TO COOKING TEMPERATURE.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED SALAD PREP COOLER WITH REACH-IN PART HAVING CHOPPED LETTUCE/SALAD MIX AT 54F/55F, SHISH KAFTA 46F, GRAPE LEAVES AND FALAFEL MIX AT 45F. POTENTIALLY HAZARDOUS FOODS HELD COLD MUST BE HELD AT OR BELOW 41F. ,
- 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
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AREAS THAT HAVE FOOD DEBRIS AND/OR ARE SOILED: FLOOR, PIPES AND DRAIN BOWL AT 3-COMPARTMENT SINK. CLEAN THIS AREA AND KEEP CLEAN. ALSO THERE IS SOME POOLING WATER IN THIS AREA - KEEP FREE OF WATER ACCUMULATION.
- 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
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED BOXES OF CHICKEN STORED ON FLOOR IN BACK AREA. STORE FOOD AT LEAST 6 INCHES ABOVE 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED 3 BOXES OF RAW CHICKEN SITTING OUT IN BACK AREA THAWING. POTENTIALLY HAZARDOUS FOODS MUST BE THAWED UNDER REFRIGERATION, UNDER RUNNING WATER OF 70F OR LESS, OR AS PART OF THE COOKING PROCESS. DISCONTINUE PRACTICE OF THAWING FOOD BY SITTING OUT AT ROOM TEMPERATURE.
- 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
|
02/19/2013 | Routine |
- Drying mops
- Comment:
- Observed the wet mop stored in the mop bucket
- General violation description:
- 6-501.16 - drape or hang the wet mop to increase air flow for effective air drying to minimize bacterial growth. Correction Made: Observed the mop head draped over the squeeze chamber to air dry.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- i.) Observed the employees present not fully knowledgeable of the minimum internal product temperature requirements needed to: DESTROY ORGANISMS of Public Health concern are: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, FISH 155*F for Ground muscle meat: BEEF, PORK, 165*F for POULTRY sustained for at least 15 seconds and REHEAT FOOD(S) to 165*F within 2 hours. LIMIT the growth of ORGANISMS of Public Health concern by: COOLING FOODS: 135*F to 70*F within 2 hours 70*F to 41*F within 4 hours Date Mark cooled foods 41*F & less, discarding after 6 days. Time Mark foods removed from temperature control 41*F-135*F, Discarding after 4 hours, after 6 hours if not above 70*F. Using a stab type food thermometer, tested to read 32*F in ice & water bath. i.) CORRECTION MADE: Observed the employee(s) present
|
08/16/2012 | Routine |
- Critical: Backflow prevention
- Comment:
- CORRECTED: THE ICE MACHINE HAS BEEN REPLUMBED WITH SEPARATE DRAIN LINES THE HOT WELLS HAVE BEEN PLUMBED WITH A PROPER AIR GAP.
- 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.
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED: THE VENTILATION HOOD HAS BEEN CLEANED TO SIGHT AND TOUCH.
- 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: Discarding or Reconditioning U
- Comment:
- CORRECTED: THE ICE HAS BEEN DISCARDED AND THE UNIT IS CLEAN TO SIGHT AND TOUCH.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Clean Freq, Nonfood-Contact Su
- Comment:
- CORRECTED: THE VENT HOOD HAS BEEN CAULKED AND SEALED
- 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.
- Drying mops
- Comment:
- CORRECTED: A MOP HANGER HAS BEEN INSTALLED AT THE MOP SINK.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Food Preparation
- Comment:
- THE HAND SINK IS STILL MISSING A SPLASH GUARD, PER THE PIC THE GUARD HAS BEEN ORDERED AN IS IN THE PROCESS OF BEING FABRICATED. GUARD WILL BE INSTALLED WITHIN 7-10 DAYS. THE MISSING SECTION OF THE SNEEZE GUARD AT THE PREP LINE HAS BEEN INSTALLED.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Junctures, Coved/Enclosed/Seal
- Comment:
- CORRECTED: COVE BASE HAS BEEN INSTALLED WHERE IT WAS MISSING.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Surface Characteristics, Indoo
- Comment:
- CORRECTED: THE WALL AT THE ICE MACHINE HAS BEEN REPAIRED.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- Unnecessary Items and Litter
- Comment:
- CORRECTED: ALL CONSTRUCTION MATERIAL AND UNUSED EQUIPMENT HAVE BEEN REMOVED.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Critical: Backflow prevention
- Comment:
- CORRECTED: THE ICE MACHINE HAS BEEN REPLUMBED WITH SEPARATE DRAIN LINES THE HOT WELLS HAVE BEEN PLUMBED WITH A PROPER AIR GAP.
- 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.
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED: THE VENTILATION HOOD HAS BEEN CLEANED TO SIGHT AND TOUCH.
- 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: Discarding or Reconditioning U
- Comment:
- CORRECTED: THE ICE HAS BEEN DISCARDED AND THE UNIT IS CLEAN TO SIGHT AND TOUCH.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Clean Freq, Nonfood-Contact Su
- Comment:
- CORRECTED: THE VENT HOOD HAS BEEN CAULKED AND SEALED
- 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.
- Drying mops
- Comment:
- CORRECTED: A MOP HANGER HAS BEEN INSTALLED AT THE MOP SINK.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Food Preparation
- Comment:
- THE HAND SINK IS STILL MISSING A SPLASH GUARD, PER THE PIC THE GUARD HAS BEEN ORDERED AN IS IN THE PROCESS OF BEING FABRICATED. GUARD WILL BE INSTALLED WITHIN 7-10 DAYS. THE MISSING SECTION OF THE SNEEZE GUARD AT THE PREP LINE HAS BEEN INSTALLED.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Junctures, Coved/Enclosed/Seal
- Comment:
- CORRECTED: COVE BASE HAS BEEN INSTALLED WHERE IT WAS MISSING.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Surface Characteristics, Indoo
- Comment:
- CORRECTED: THE WALL AT THE ICE MACHINE HAS BEEN REPAIRED.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
- Unnecessary Items and Litter
- Comment:
- CORRECTED: ALL CONSTRUCTION MATERIAL AND UNUSED EQUIPMENT HAVE BEEN REMOVED.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
05/04/2012 | Follow-up |
Restaurant representatives - add corrected or new information about Oasis Mediterranean Cusine, 29499 Plymouth Rd, Livonia, MI 48150 »