- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures, Physical facilities/structures floors, Physical facilities/structures floors
- Locations:
- Wait station floor drain, Dry storage area floor, 3-compartment sink(s) floor drain
- Problems:
- Soiled, With accumulation of debris, Soiled
- Corrections:
- Keep clean., Keep clean., Keep clean.
- Comment:
- Floor drain under waitress station and under 3 compartment sink are moldy. Clean., Broken pasta, crumbs under shelving unit in corner of dry storage room. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- kitchen slicer, kitchen pop syrup racks
- Problems:
- With accumulation of debris, With accumulation of debris
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Fine dark dust on non food contact surfaces of slicer, as well as on top of pop syrup boxes (immediately adjacent). 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.
|
05/11/2015 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED. HOT WATER PROVIDED AT BOTH THE EMPLOYEE REST ROOM HAND WASH SINK AND THE REAR PREP AREA HAND WASH SINK.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. ALL REQUIRED FOODS IN THE WALK-IN COOLER OBSERVED LABELED WITH PREP AND DISCARD DATES ON DATE MARKING STICKERS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
12/09/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE CAN OPENER BLADE, DELI SLICER BLADE, AND MILK SHAKE SPINDLE MIXER. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CORRECTED AT TIME OF INSPECTION BY CLEANING THE NOTED AREAS.
- 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: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- NO HOT WATER PROVIDED AT THE HAND WASH SINK IN THE EMPLOYEE RESTROOM AND THE HAND WASH SINK IN THE REAR PREP AREA. THE HOT WATER SUPPLY LINE HANDLES ARE MISSING FROM BOTH SINK. WATER OF AT LEAST 100*F MUST BE PROVIDED AT EACH HAND SINK. REPAIR SINKS TO PROVIDE HOT WATER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON REQUIRED FOOD ITEMS IN THE WALK IN COOLER SUCH AS COOKED PASTAS, PORTIONED LASAGNA AND SPINACH PIE, MEAT LOAF, COOKED RIBS, MASHED POTATOES, AND COOKED RICE. ALL READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS UNDER REFRIGERATION MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK FOOD ITEMS AS REQUIRED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- 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:
- EMPLOYEE DID NOT WASH HANDS BETWEEN HANDLING SOILED AND CLEAN WARES WHILE WARE WASHING. EMPLOYEES MUST WASH HANDS WHEN CHANGING TASKS AND AFTER ANY CONTAMINATION. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE AND EMPLOYEE. EMPLOYEE WAS REMINDED TO WASH HANDS AND WAS OBSERVED DOING SO.
- 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
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- CAN OPENER BLADE OBSERVED WITH JAGGED EDGE RESULTING IN METAL SHAVINGS BEING PRODUCED WHEN OPENING CANS. REPLACE CAN OPENER BLADE.
- 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.
|
11/14/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. FOODS IN THE PREP COOLER OBSERVED AT 41*F OR BELOW. AIR TEMPERATURE OBSERVED AT 40*F. THE COOLER HAS BEEN SERVICED AND THE CONDENSER CLEANED.
- 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)
|
06/18/2014 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics cleaner
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- SEVERAL CHEMICAL SPRAY BOTTLES OBSERVED WITHOUT LABELS. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAMES OF THE CONTENTS. CORRECTED AT TIME OF INSPECTION BY LABELING THE SPRAY BOTTLES OF "AWESOME CLEANER" WITH PERMANENT MARKER.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE LOWER PORTION OF THE COOK LINE PREP COOLER OBSERVED FOODS SUCH AS HARD BOILED EGGS, POOLED EGGS, TUNA SALAD, HAM BITS, RAW CHICKEN, CHOPPED SIRLOIN, AND HAMBURGER PATTIES HELD AT 46-56*F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR BELOW. STORE FOODS IN A COOLER THAT IS HOLDING PROPER TEMPERATURE. MONITOR TEMPERATURE TO ENSURE THAT FOOD IS HELD AT 41*F OR BELOW. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- IN THE COOK LINE PREP COOLER OBSERVED TUNA SALAD WITH A USE-BY DATE OF 5/25 AND HAM BITS WITH A USE-BY DATE OF 5/27. DATE MARKED FOODS MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON THE USE-BY DATE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOODS INTO THE TRASH.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- 2 EMPLOYEE PERSONAL BEVERAGES OBSERVED IN UNCOVERED GLASSES AT THE COOK LINE. EMPLOYEE BEVERAGES MUST BE STORED IN COVERED, UNBREAKABLE CONTAINERS BELOW AND AWAY FROM EXPOSED FOOD/CLEAN SURFACES.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- COOK LINE PREP COOLER OBSERVED WITH AMBIENT AIR TEMPERATURE OF 52*F IN THE LOWER PORTION. COOLERS MUST HOLD FOOD AT 41*F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 38*F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS FREQUENTLY OPENED.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
05/28/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. ALL REQUIRED FOOD ITEMS OBSERVED LABELED WITH BOTH PREP AND DISCARD DATES.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
02/21/2014 | Follow-up |
- Critical: Cooling Methods
- Comment:
- CORRECTED. NO COOLING OF COOKED FOODS OBSERVED.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Manual and Mechanical Warewash
- Comment:
- SANITIZATION IS DISHWASHER IS AT PROPER LIMITS. 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:
- WALK IN COOLER: SPINACH PIE AT 40F, NOODLES AT 39F, LETTUCE AT 40F. REACH IN COOLER NEAR DINING ROOM IS NOT BEING UTILIZED AT ALL. OPERATOR IS GOING TO REPLACE UNIT. ALL FOODS PREVIOUSLY HELD IN THE UNIT IS SET UP IN THE WALK IN FOR USE AS IT IS NEEDED. 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)
- Repairing
- Comment:
- THE STICK HAS BEEN REMOVED AND SINK STANDING PROPERLY.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/19/2013 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Corrections:
- Utilize long, shallow pans.
- Comment:
- WALK IN: TURKEY AT 88F. COOL FOODS DOWN 70F BEFORE PLACING IN THE COOLER. ACTION WAS TO CUT TURKEY INTO SLICES AND FINISH THE COOLING PROCESS. ,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 100 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- AT THE TIME OF INSPECTION REPAIRMAN FOR THE DISHWASHER INFORMED THAT THERE WAS GOING TO BE ANOTHER DISHWASHER INSTALLED IN 3 HOURS. INSTALLMENT WILL BE IN PROCESS UNTIL THE END OF ROUTINE INSPECTION. ,
- 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
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- FRONT COOLER: RICE PUDDING 44F,TOMATOES 46, SOUR CREAM 47, LETTUCE 52F. ITEMS DISCARDED. WALK IN COOLER: LAMB SHANK BEEF 45F, 7 CONTAINERS OF RICE 45F-46F, ROAST BEEF 45F. ITEMS DISCARDED. RECOMMENDATION: STORE ITEMS IN ALTERNATE REACH IN COOLERS AVAILABLE. ,
- 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)
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FROZEN GROUND BEEF STORED ON THE FLOOR OF FREEZER. STORE ALL FOODS AND FOOD CONTACT SURFACE CONTAINERS 6 INCHES OFF THE 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
- Repairing
- Items:
- Physical facilities
- Locations:
- employee restroom
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- IN THE EMPLOYEE RESTROOM THERE IS A THICK STICK HOLDING UP THE SINK. REPAIR. ,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
11/07/2013 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 3 SEVERELY DENTED CANS (2 CANS OF TUNA FISH AND 1 CAN OF BEETS) IN THE DRY STORAGE ROOM. CORRECTED DURING INSPECTION BY DISCARDING THE DENTED CANS INTO THE TRASH.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- 1. RAW BEEF STORED ABOVE CABBAGE 2. RAW CHICKEN STORED ABOVE RAW BEEF CORRECTED AT TIME OF INSPECTION BY MOVING THE CHICKEN TO THE LOWEST SHELF OF THE WALK-IN COOLER AND MOVING THE RAW BEEF TO THE SHELF ABOVE THE CHICKEN TO PREVENT CROSS-CONTAMINATION.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON REQUIRED FOODS SUCH AS COOKED, PORTIONED ITEMS (RIBS, MOUSSAKA, SPINACH PIE), HARD BOILED EGGS, SOUPS, ALFREDO AND MARINARA SAUCE. CORRECTED DURING INSPECTION BY DATE MARKING NOTED FOOD ITEMS WITH THE DATE MARKING STICKERS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 1. COOKS DID NOT WASH HANDS WHEN CHANGING GLOVES 2. EMPLOYEE DID NOT WASH HANDS AFTER LOADING DIRTY DISHES INTO THE DISH WASHER BEFORE PUTTING CLEAN DISHES AWAY CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH EMPLOYEES. HANDS WERE WASHED AS REQUIRED.
- 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) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- 1. DUMPSTER LID LEFT OPEN, SEVERAL BIRDS OBSERVED IN DUMPSTER AND DUMPSTER AREA
- 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- 1. OBSERVED EMPLOYEE EATING IN THE EMPLOYEE SERVICE AREA 2. OBSERVED 3 UNCOVERED EMPLOYEE BEVERAGES IN THE KITCHEN 3. OBSERVED EMPLOYEE CIGARETTES STORED ON SHELVES ABOVE FOOD/FOOD PREP SURFACES
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. SCOOPS STORED IN DRY INGREDIENTS WITH THE HANDLES CONTACTS THE FOODS 2. CERAMIC BOWLS/CUPS USED AS SCOOPS FOR FOOD ITEMS AND STORED IN THE FOODS
- 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
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- 1. OBSERVED PORTIONED MOUSSAKA THAWING OUT AT ROOM TEMPERATURE 2. OBSERVED FROZEN TURKEYS THAWING IN 90 DEGREE WATER.
- 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
|
05/13/2013 | Routine |
Restaurant representatives - add corrected or new information about Olympic Flame Family Restaurant, 12250 Dix-Toledo Rd, Southgate, MI 48195 »