| No violation noted during this evaluation. | 03/19/2015 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice scoop at ice machine has jagged edge and the can opener blade is no longer sharp. Equipment must be in good condition. Replace the ice scoop and the can opener blade.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the handsink next to the Victory freezer. Paper towels were provided in my presence. Violation corrected.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed mozzarella cheese and bleu cheese and dried tomatoes in the cold well at 53 degrees F and chicken and mozzarella cheese in the prep line cooler at 44-56 degrees F. Potentially hazardous foods must be held below 41 degrees F. Provide sufficient cold water and ice in the cold well and ice in the prep line cooler to provide tempeeratures below 41 degrees F.
- 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- Observed no employee health policy available for review. Employees must report their health status. Provide an employee health policy in writing or on-line.
- 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.
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed utensils and wet paper towel in the handsink at wait station near dish storage. Handsinks must be kept accessible. The items in the handsink were removed in my presence. Violation corrected.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the cookline and salad prep coolers. Provide conspicuous thermometers in each of these coolers.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
03/09/2015 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- A RETRACTOR MECHANISM WITH A LINE ATTACHED TO THE HOSE SERVING THE TRIGGER NOZZLE HAS BEEN INSTALLED TO KEEP THE NOZZLE HANGING A FEW INCHES ABOVE THE CAULDRON NEARBY DURING PERIODS OF NON-USE. AN ADEQUATE AIR GAP HAS NOW BEEN PROVIDED. ITEM IS CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Good Repair and Proper Adjustm
- Comment:
- THE DOOR HANDLE HAS BEEN TIGHTENED. IT IS NOW SECURE. ITEM IS 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.
|
09/23/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Locations:
- at the cookline
- Comment:
- THE WATER FILL HOSE AT THE SAUCE PRODUCTION AREA HAS AN ATMOSPHERIC VACUUM BREAKER (AVB) WHICH ONLY FUNCTIONS FOR AN OPEN-ENDED HOSE. BECAUSE OF THE VALVED FILL NOZZLE HERE, INSTALL AN APPROVED PRESSURE VACUUM BREAKER (PVB) OR REDUCED PRESSURE ZONE BACKFLOW PREVENTER (RPZ) TO SUPPLY THE HOSE INSTEAD. INSTALL THE BACKFLOW PREVENTER ON THE MIXED HOT/COLD WATERLINE, TO ITS PROPER INSTALLATION SPECIFICATIONS. ANOTHER OPTION, IF FEASIBLE, WOULD BE TO PROVIDE A RETRACTOR SPRING OR LINE TO THE HOSE SO THAT THE FILL NOZZLE ALWAYS HANGS AT LEAST 3 INCHES ABOVE THE TOP RIM OF THE VESSELS IT FILLS WHENEVER THE NOZZLE IS NOT IN USE. A FOLLOW-UP VISIT WILL OCCUR IN 10 DAYS FOR THIS ITEM.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Good Repair and Proper Adjustm
- Locations:
- at the reach-in freezer(s)
- Comment:
- THE ONE DOOR HANDLE FOR THE REACH-IN FREEZER TO THE LEFT OF THE SAUCE PRODUCTION AREA IS LOOSE. SECURE THE HANDLE.,
- 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
- Locations:
- at the Ventilation hood canopy
- Comment:
- THERE ARE TWO NON-FUNCTIONING LAMPS IN THE COOKLINE VENT HOOD AREA. REPLACE THE BULBS OR REPAIR THE FIXTURES.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/11/2014 | Routine |
| No violation noted during this evaluation. | 03/27/2014 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- bar sink
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- Observed: Hand washing sink near the bar was missing soap. Correct: Provide Soap. Corrected-Provided Soap for the bar 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 Cleanser, Availabi
- Items:
- Soap
- Locations:
- bar sink
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- Observed: Hand washing sink near the bar was missing soap. Correct: Provide Soap. Corrected-Provided Soap for the bar 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed: Asparagus at 44 F on cook line and tomato's in reach in cooler by salad line at 46 F and Fettuccine in stove coolers at 55 F. Correct: Hold food at 41 F or below. Corrected-Fettuccine and tomato's were not out for more then 4 hours and was taken back to the walk in cooler and placed on ice to bring temp to 41 F or below. The asparagus 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)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed: Asparagus at 44 F on cook line and tomato's in reach in cooler by salad line at 46 F and Fettuccine in stove coolers at 55 F. Correct: Hold food at 41 F or below. Corrected-Fettuccine and tomato's were not out for more then 4 hours and was taken back to the walk in cooler and placed on ice to bring temp to 41 F or below. The asparagus 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)
- Controlling Pests
- Items:
- Harborage conditions flies
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- Observed: a number of fruit flies/drain flies. Management is working to control issue but there is excessive water on the floor, from leaking of equipment. Correction: eliminate drain flies by eliminating standing water.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Controlling Pests
- Items:
- Harborage conditions flies
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- Observed: a number of fruit flies/drain flies. Management is working to control issue but there is excessive water on the floor, from leaking of equipment. Correction: eliminate drain flies by eliminating standing water.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed: Equipment leaking on floor, pasta cooker, the seal on door on the reach in cooler where the tomato's were did not work properly. Correct: repair 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed: Equipment leaking on floor, pasta cooker, the seal on door on the reach in cooler where the tomato's were did not work properly. Correct: repair 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.
|
09/09/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO EMPLOYEES OBSERVED EATING IN THE WORK AREAS ......EMPLOYEES HAVE A BREAK AREA TO GO TO.
- 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: Eating, Drinking or Tobacco
- Comment:
- NO EMPLOYEES OBSERVED EATING IN THE WORK AREAS ......EMPLOYEES HAVE A BREAK AREA TO GO TO.
- 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:
- DICED TOMATOES STORED AT 41F IN COOLER BELOW NOW.........NO FOODS OUT OF SAFE TEMPERATURE ZONE.
- 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:
- DICED TOMATOES STORED AT 41F IN COOLER BELOW NOW.........NO FOODS OUT OF SAFE TEMPERATURE ZONE.
- 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)
|
10/01/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- DICED TOMATOES ON COOKS LINE RECORDED AT 48-50F.......ICE DOES NOT APPEAR TO HIGH ENOUGH TO TOUCH CONTAINER AND MAINTAIN THA FOOD PRODUCT AT 41F. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.....SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM. OPERATOR DISCARD TOMATOES ......FILLED ICE BATH WITH ICE AND BROUGHT FRESH PRODUCT TO THE PREP LINE., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/26/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- , DICED TOMATOES ON LINE RECORDED AT 48F........RECOMMEND DEEPER PAN OR RAISE LEVEL OF ICE TO TOUCH THE CONTAINER BOTTOM........MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW., , DICED TOMATOES STORED IN COOLER BELOW AT 41F OR BELOW NOW.......NO FOODS OUT OF SAFE TEMPERATURE ZONE AT VISIT.,
- 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)
|
09/18/2012 | Routine |
| No violation noted during this evaluation. | 03/12/2012 | Routine Inspection |
- Removing Dead or Trapped Pests
- Items:
- Dead/trapped pest(s) flies
- Comment:
- REMOVE DEAD FLIES ACCUMULATED ON INSECT TRAPPING DEVICE OBSERVED AT VISIT LOCATED AT BACK DOOR.
- 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.
|
09/07/2011 | Routine Inspection |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Comment:
- REMOVE DEAD INSECTS ACCUMULATING ON STICKY BOARD IN INSECT TRAP STORED OVER ISLAND DRINK MAKING MACHINE WITH ICE STORED AT THE TOP UNIT. REMOVE INSECT TRAPPING DEVICE TO A LOCATION THAT IS NOT OVER FOOD STORAGE, FOOD PREP, OR FOOD TRANSPORT.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Items:
- Pest(s)
- Comment:
- REMOVE DEAD INSECTS ACCUMULATING ON STICKY BOARD IN INSECT TRAP STORED OVER ISLAND DRINK MAKING MACHINE WITH ICE STORED AT THE TOP UNIT. REMOVE INSECT TRAPPING DEVICE TO A LOCATION THAT IS NOT OVER FOOD STORAGE, FOOD PREP, OR FOOD TRANSPORT.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES BEFORE THE FIRST DAY OF WORK OR TRAINING ON THE BIG 5 FOODBORNE ILLNESES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNEESSES AND SYMPTOMS............EMPLOYEE WAS NOT AWARE OF THE 24 HOURS OF WELLNESS REQUIRED BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B AND HANDOUT " FOODBORNE ILLNESS GUIDELINES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.
- 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.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES BEFORE THE FIRST DAY OF WORK OR TRAINING ON THE BIG 5 FOODBORNE ILLNESES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNEESSES AND SYMPTOMS............EMPLOYEE WAS NOT AWARE OF THE 24 HOURS OF WELLNESS REQUIRED BEFORE RETURNING TO WORK AFTER AN ILLNESS WITH DIARRHEA OR VOMITING. PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B AND HANDOUT " FOODBORNE ILLNESS GUIDELINES" FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.,
- 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.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Not clearly marked or identified with time control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- PROVIDE WRITTEN DOCUMENT DETAILING THE USE OF TIME AS A CONTROL: FOOD USE (IE SLICED TOMATOES), HOW LONG FOOD IS HELD AND WHEN DISCARDED.......FAX DOCUMENT TO MWALTON BY 3-13-11.........FAX ...@734-727-7165 SLICED TOMATOES RECORDED AT 48F.......NO LABEL INDICATING TIME PLACED OUT OR DISCARDED AND THERE CURRENTLY IS NOT A WRITTEN PROCEDURE. OPERATOR INDICATES THAT THEY ARE USING TIME AS A CONTROL FOR THE SLICED TOMATOES AT WAITTRESS STATION.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not easily readable
- Corrections:
- Repair/replace.
- Comment:
- PROVIDE COOLER THERMOMETERS IN THE 2 SMALL MOBILE REACH IN COOLERS.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
03/03/2011 | Routine Inspection |
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- ICE MACHINES BOTH HAVE ACCUMULATION OF MOLD GROWTH INSIDE. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
|
09/17/2010 | Routine Inspection |
| No violation noted during this evaluation. | 03/08/2010 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. ALL ITEMS PROPERLY AIR GAPPED. RISK CONTROL PLAN RECEIVED.
- 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: When to Wash
- Comment:
- CORRECTED. DISH EMPLOYEE NOW WASHING HANDS AND THEN USING CHEMICAL DIP AFTER HANDLING SOILED EQUIPMENT AND THEN PUTTING AWAY CLEAN EQUIPMENT. FACILITY IS IN PROCESS OF INSTALLING A HANDWASH SINK IN DISH MACHINE AREA WITH KICK PEDAL, SOAP AND TOUCHLESS PAPER TOWEL HOLDER. RISK CONTROL PLAN RECEIVED.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
|
09/23/2009 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- KITCHEN ICE MACHINE HAS PVC DRAIN PIPES BELOW THE RIM OF DRAIN. SERVER AREA ICE BIN HOSE IS BELOW RIM OF DRAIN. OASIS MACHINE HOSE LAYING ON DRAIN AND OTHER ONE HAS HOSE DIRECTLY IN DUMP SINK. PROVIDE AIR GAP OF AT LEAST 1 INCH FOR ALL LISTED EQUIPMENT. THE ONE OASIS MACHINE HOSE WAS REDIRECTED TO FLOOR DRAIN AND HAS A PROPER AIR GAP. THIS ITEM IS A REPEAT FROM THE LAST ROUTINE INVOLVING SOME OF THE SAME AREAS. SUBMIT A RISK CONTROL PLAN. ,
- 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED DISH WASHER USING GLOVES AND THEN A HAND DIP OF CHLORINE AT 100PPM IN BETWEEN SOILED AND CLEAN DISHES WITHOUT ANY WASHING OF HANDS AT HANDSINK WITH SOAP AND WATER. DISH WASHER SAID HE REMOVES GLOVES AND WASHES HANDS EVERY HOUR. A HAND DIP MAY BE USED ONLY AFTER PROPER HANDWASHING, BUT MAY NOT BE USED IN PLACE OF HANDWASHING. TRAIN DISH EMPLOYEES TO PROPERLY WASH HANDS BETWEEN SOILED AND CLEAN EQUIPMENT. THIS IS A REPEAT FROM THE LAST ROUTINE INSPECTION. SUBMIT A RISK CONTROL PLAN. ,
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Hand Antiseptics
- Items:
- Hand sanitizer
- Problems:
- Used instead of washing hands
- Corrections:
- Hands must be washed with soap and water at a handsink prior to use.
- General violation description:
- 2-301.16 - (A) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall: (1) Comply with one of the following: (a) Be an APPROVED drug that is listed in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations as an APPROVED drug based on safety and effectiveness
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09/03/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Olive Garden #109, 14000 Middlebelt, Livonia, MI 48154 »