- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A drain originating from equipment in which food is placed must discharge through an air gap. The drainline from the Island Oasis machine at the bar descends into the bowl of the sink. Cut or elevate the drainline to provide an air gap. Corrected: The Island Oasis drainline was cut and an air gap was provided at the time of the inspection.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good repair. The stopper at the bar 3 compartment sink was wrapped with plastic wrap to get a good seal. Replace the stopper with a properly fitting stopper.
- 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.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- All outer openings must be sealed to prevent pest entry. There was a gap under the back door. Install weatherstripping or other device to seal the opening and prevent pests from coming in the facility.
- 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
|
06/25/2015 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED: OBSERVED DRAIN LINES AT ICE MACHINE, COOKLINE ICE BATH, AND DISH AREA RAISED AND PROPERLY AIR-GAPPED.
- 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: Food Contact with Equipment an
- Comment:
- CORRECTED: OBSERVED PASTA IN COOLER DRAWERS ON COOLINE NOT OVERFLOWING ONTO THE UNSANITIZED AREAS OF THE DRAWERS.
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: OBSERVED PASTA AND CHICKEN IN COOLERS ON COOKLINE BELOW 41F. VEGETABLES AT SALAD STATION ALSO 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)
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED: OBSERVED NO OBJECTS BLOCKING HAND WASH SINKS. HAND WASH SINKS ARE EASILY ACCESSIBLE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Comment:
- CORRECTED: OBSERVED EMPLOYEES PROPERLY WASHING HANDS WHEN CHANGING GLOVES.
- 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
- Packaged and Unpackaged Food -
- Comment:
- 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
|
01/07/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- Ice machine(s) cookline
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- A DRAIN ORIGINATING FROM EQUIPMENT WHERE FOOD AND UTENSILS ARE PLACED MUST BE PROPERLY AIR GAPPED. OBSERVED DRAIN LINE ORIGINATING FROM COOK LINE ICE BATH DIRECTLY IN THE FLOOR SINK. ALSO A DRAIN LINE RUNNING FROM THE ICE MACHINE IS LAYING DIRECTLY ON THE FLOOR. ELEVATE OR SHORTEN DRAIN LINES TO PROVIDE AND AIR GAP AT LEAST 1 INCH ABOVE THE DRAIN.,
- 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: Food Contact with Equipment an
- Items:
- Equipment
- Comment:
- FOOD SHALL ONLY TOUCH SURFACES THAT ARE PROPERLY CLEANED AND SANITIZED. OBSERVED NOODLES IN PASTA COOLER OVERFLOWING FROM PAN AND ONTO THE SIDE OF THE DRAWER. DO NOT OVERFILL THE DRAWERS SO THAT FOOD DOES NOT TOUCH SURFACES THAT MAY BE CONTAMINATED, SUCH AS THE UNDERSIDE AND SIDES OF THE DRAWER.,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Prep area cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD THAT IS HELD COLD MUST BE MAINTAINED AT 41F OR LESS. OBSERVED THESE ITEMS HELD ABOVE 41F -AT SALAD STATION LETTUCE AT 48F, TOMATOES BETWEEN 50F-51F. IN DRAWER COOLERS ACROSS FROM COOK LINE -SPAGHETTI NOODLES 49F, FILLED PASTA 45.5F BACK PREP AREA -SPINACH 54F AND PASTA 48F IN ICE WATER TUB-NOT MAINTAINING 41F AT TOP LEVEL OF PANS. FOOD MUST BE MAINTAINED AT 41F OR LESS FOR COLD FOOD. DO NOT OVERFILL PANS ABOVE LEVEL OF REFRIGERATION OR ICE WATER BATH.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- bar(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- A HAND WASH SINK MUST BE EASILY ACCESSIBLE FOR EMPLOYEE USE. OBSERVED HAND WASH SINK IN KITCHEN NEAR SALAD PREP WITH CARRY OUT BOXES IN THE SINK. ALSO HAND WASH SINK AT THE BAR HAD PERSON ITEMS IN THE SINK. DO NOT USE THE HAND WASH SINKS FOR ANY OTHER PURPOSE THAN HAND WASHING. ,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Comment:
- FOOD EMPLOYEES SHALL WASH HANDS BEFORE PUTTING ON GLOVES. OBSERVED COOKS ON THE COOK LINE CHANGING GLOVES WITHOUT WASHING HANDS. ALSO DISHWASHER DID NOT WASH HANDS BEFORE PUTTING ON NEW GLOVES TO HANDLE CLEAN UTENSILS. EMPLOYEES MUST WASH HANDS IN BETWEEN CHANGING GLOVES.,
- 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
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Locations:
- dumpster area
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- DUMPSTERS SHALL BE KEPT COVERED AND DOORS KEPT CLOSED. OBSERVED LID ON DUMPSTER OPEN AND SIDE DOOR ON ANOTHER DUMPSTER WAS ALSO OPEN. KEEP ALL OPENINGS ON DUMPSTERS CLOSED TO AVOID ATTRACTING PESTS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Intensity
- Items:
- Lighting intensity at work levels
- Locations:
- Grill line
- Comment:
- LIGHTING MUST BE SUFFICIENT IN AREAS OF FOOD PREPARATION. OBSERVED TWO LIGHTS ON THE GRILL LINE WERE OUT. CHANGE BULBS AS FREQUENTLY AS NEEDED.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Packaged and Unpackaged Food -
- Locations:
- back kitchen area
- Comment:
- FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY STORING FOOD IN COVERED CONTAINERS OR WRAPPINGS. OBSERVED CONTAINER WITH BREAD CRUMBS, IN BACK PREP AREA, WITHOUT A LID. A PIECE OF PAPER WAS OBSERVED INSIDE THE BIN. KEEP FOOD COVERED TO AVOID POSSIBLE CROSS-CONTAMINATION. VIOLATION CORRECTED AT INSPECTION: PLACED IN CONTAINER WITH LID.,
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- dish washing area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED DRAIN LINE FROM WASTE DISPOSAL AREA OF DISHWASHING PRE-RINSE AREA NOT POSITIONED PROPERLY OVER THE DRAIN. THE WASTE WAS STILL ONTO THE FLOOR. REPAIR OR ADJUST DRAIN LINE PIPE SO THAT IT DISCHARGES PROPERLY INTO THE FLOOR SINK. VIOLATION CORRECTED AT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Cookline
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS SHALL BE HELD IN BETWEEN USES IN CHEMICAL SANITIZER. OBSERVED A WET TOWEL ON A CART AT THE APPETIZER STATION NOT IN SANITIZER. ALSO A CLOTH HANGING ON THE SIDE OF THE SANITIZER BUCKET AT THE SAME STATION. WET WIPING CLOTHS MUST BE SUBMERGED IN SANITIZER BUCKET WITH SOLUTION.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
12/11/2014 | Routine |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HANDWASH REMINDER SIGNAGE FOR BOTH MENS AND WOMENS RESTROOMS BY NEXT INSPECTION, RECHECK IN 6 MONTHS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- DO NOT USE GLOVES TO PLUG WAREWASHING SINK DRAINS, USE DRAINPLUGS, PROVIDE BY NEXT INSPECTION. RECHECK IN 6 MONTHS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/17/2014 | Routine |
- Equipment Compartments, Draina
- Items:
- Equipment compartment(s)
- Problems:
- Not sloped to drain
- Corrections:
- Repair/replace so that sloped to drain.
- Comment:
- REPAIR WALK IN FREEZER DRAINLINE, IT IS LEAKING FROM UNDER THE CONDENSATE PAN AND WATER IS DRIPPING DOWN ON FOODS BELOW AND ON THE FLOOR ( FOODS ARE IN BAGS AND BOXES) REPAIR WITHIN 6 MONTHS, NEXT ROUTINE INSPECTION. REMOVE ICE REGULARLY UNTIL REPAIRED. (MANAGEMENT WAS ALSO TOLD TO PUT A TRAY UNDER DRIP UNTIL REPAIRED. AND THE REPAIR CO WAS CALLED OUT AT TIME OF INSPECTION.)
- General violation description:
- 4-204.120 - EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
|
12/12/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE LOWBOY COOLER ON THE COOKLINE HAD BEEF AT 39F, IT WAS COMING UNPLUGGED FROM THE WALL. THE PASTA COOLER HAD CHEESE AT 40F, PASTAS AND RAVIOLIS ARE 33F-40F. THE BLUE COOLER ON THE PREP TABLE IS GONE AND THE FOOD ITEMS THAT WERE IN THE COOLER ARE IN OTHER UNITS UNDER 41F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/23/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE NEW LOWBOY COOLER ON THE COOKLINE HAD BEEF AT 48-52F, SALMON AT 50F. THE PASTA COOLER HAD CHEESE RAVIOLI AT 63F, PASTAS RANGING FROM 48-56F. THE COOLER SITTING ON THE PREP TABLE HAS CHEESE MIXES AT 65F, THE ICE IS NOT TOUCHING THE BOTTOM OF THE PRODUCT PANS. THIS COOLER MUST BE REMOVED, IT IS NOT A PIECE OF APPROVED EQUIPMENT. REPAIR ADJUST COOLERS SO THAT POTENTIALLY HAZARDOUS FOODS CAN BE HELD UNDER 41F AT ALL TIMES. KEEP FOOD TEMP LOGS EVERY 2 HOURS TO ENSURE PROPER COLD HOLDING. REVISIT IN 10 DAYS.,
- 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)
|
06/24/2013 | Routine |
| No violation noted during this evaluation. | 12/18/2012 | Follow-up |
| No violation noted during this evaluation. | 12/11/2012 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed the following plumbing violations: low water pressure for the handsink at the salad station, water leaking on floor under the rinse compartment of the 3 compartment sink in kitchen, and the cold water shut off for the handsink in corner of bar. Plumbing must be maintained. Increase water pressure for handsink at salad station, repair or replace the drain pipe for the 3 compartment sink, and turn cold water on for the bar handsink.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed mold on wall and ceiling of the walk-in cooler and the floor drains for the bar. Clean these items on a weekly basis.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed loose caulk on side wall of the exhaust hood above cooking equipment. Replace loose caulk and install new caulk.
- 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.
|
11/28/2012 | Routine |
| No violation noted during this evaluation. | 05/21/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed ice scoop for kitchen ice machine with chips on edge of scoop. Food contact equipment must be smooth and easily cleanable. Repair or replace the ice scoop.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water backing up from garbage bin drain under dishmachine table. Plumbing must be maintained. Repair clogged drain to allow proper drainage.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Areas-Receptacles, Capacity/Av
- Items:
- Waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a waste receptacle in the employee restroom.
- General violation description:
- 5-501.16 - (A) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the dusty baffle filters above the soup kettles in exhaust hood on a weekly basis.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Replace the missing hot water handle on the right handsink in women's restroom. Install stable supports for handsink in the employee restroom.
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Replace burned out light bulb in the employee restroom to increase illumination.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Maintaining/Using Handwashing
- Comment:
- Clean the employee restroom handsink on a daily basis.
- 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.
|
05/14/2012 | Routine Inspection |
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- dish machine(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:
- The dish wash employee went from handling dirty dishes, (loading dish racks) to handling clean dishes (unloading racks) without first removing gloves and washing hands. Hands must be washed after any activities that may contaminate them before touching food, utensils, etc. Wash hands between loading and unloading the dish machine. CORRECTED AT INSPECTION. DISCUSSED HAND WASHING REQUIREMENTS WITH MANAGER WHO RELAYED THIS INFORMATION TO THE DISH WASH EMPLOYEE.
- 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
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Locations:
- dish machine(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- Dishes were stacked on the cart after dishwashing while still wet. Items must be allowed to air dry. Wait until dishes are dry before stacking on carts.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- prep line
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Several of the drawer coolers were difficult to close. all equipment must be maintained in a good state of repair. Repair units, replace gaskets or other necessary means to make drawers tight fitting. Also, the ice machine was leaking water into the ice bin. Repair.
- 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.
- Miscellaneous Sources
- Items:
- Food
- Locations:
- Ice bin(s)
- Problems:
- Not protected
- Corrections:
- Store in protected manner.
- Comment:
- The beverage station ice bin covers were left open. The breading mix container was left open and potable water that had spiled over from filling an ice bath was dripping into the mix. Food must be protected from contamination. Keep all covers and lids on foods closed.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Soiled, Used for culinary purposes Cleaning
- Corrections:
- Clean prior to opening., Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- the bar hand sink was blocked by cartons on the floor in front of it and a glass cleaning brush was in the hand sink. Hand sinks must be accessible for use at all times. Remove brush and move cartons so sink is accessible.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
11/18/2011 | Routine Inspection |
| No violation noted during this evaluation. | 06/07/2011 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- Observed hot water in the men's room at only 83 degrees F. Hot water must reach a minimum temperature of 100 degrees F. Repair or replace the plumbing system to provide hot water of 100-120 degrees F at the handsink.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
|
05/27/2011 | Routine Inspection |
- Backflow Prevention Device/Loc
- Items:
- Backflow prevention device(s)
- Locations:
- Dry Storage room Beverage storeroom
- Comment:
- OBSERVED THE SODA POP CARBONATOR APPROVED ASSE 1022 BACK FLOW DEVICE WRONGLY INSTALLED WITH COPPER WATER LINE FOUND DOWN STREAM OF THE BFD FEEDING THE CARBONATOR. REPLACE THE IN BETWEEN COPPER WATER FEED LINE WITH AN NON COPPER BEARING MATERIAL, SUCH AS PLASTIC OR STAINLESS STEEL.
- General violation description:
- 5-204.12 - A backflow prevention device shall be located so that it may be serviced and maintained.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED THE ICE BINS WHERE LEFT UN-COVERED WHILE NOT ATTENDED @ THE BAR AND @ BOTH WAITRESS BEVERAGE STATIONS.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- bar ice bin(s)
- Problems:
- Not adjusted per manufacturer's specifications
- Corrections:
- Adjust according to manufacturer specifications.
- Comment:
- Observed missing stainless steel lid to the bar ice bin
- General violation description:
- 4-501.11 - re-install lid or replace with new.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Wait station beverage station
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED THE COVER/LID MISSING ON BOTH BEVERAGE STATION SINGLE USE CUP DISPENSERS.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
11/09/2010 | Routine Inspection |
- Backflow Prevention Device/Loc
- Items:
- Backflow prevention device(s)
- Locations:
- Dry Storage room Beverage storeroom
- Comment:
- OBSERVED THE SODA POP CARBONATOR APPROVED ASSE 1022 BACK FLOW DEVICE WRONGLY INSTALLED WITH COPPER WATER LINE FOUND DOWN STREAM OF THE BFD FEEDING THE CARBONATOR. REPLACE THE IN BETWEEN COPPER WATER FEED LINE WITH AN NON COPPER BEARING MATERIAL, SUCH AS PLASTIC OR STAINLESS STEEL.
- General violation description:
- 5-204.12 - A backflow prevention device shall be located so that it may be serviced and maintained.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED THE ICE BINS WHERE LEFT UN-COVERED WHILE NOT ATTENDED @ THE BAR AND @ BOTH WAITRESS BEVERAGE STATIONS. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEES PRESENT COVER THE ICE BINS SAFE GUARDING AGAINST COUGHS, SNEEZES AND AIR BORNE DEBRIS.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Wait station beverage station
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED THE COVER/LID MISSING ON BOTH BEVERAGE STATION SINGLE USE CUP DISPENSERS. CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEE PRESENT COVERED THE TWO CUPS DISPENSING SLEEVES, SAFE GUARDING AGAINST COUGHS, SNEEZES AND AIR BORNE DEBRIS.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
05/14/2010 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- SANITIZER CONCENTRATION LEVEL MEETS REQUIREMENTS.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- System Maintained in Good Repa
- Comment:
- PLUMBING REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Room Receptacle, Covere
- Comment:
- COVERED RECEPTACLE PROVIDED TO EMPLOYEE RESTROOM.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
11/25/2009 | Follow-up |
Restaurant representatives - add corrected or new information about Olive Garden Restaurant #1427, 16151 Ford, Dearborn, MI 48126 »