- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED. THE SPRAY ARM AT THE 3-COMPARTMENT SINK HAS BEEN SECURED TO PROVIDE AN ADEQUATE AIR GAP.
- 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: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED. NEW CUTTING BOARDS HAVE BEEN PROVIDED ON THE COOK LINE PREP COOLERS. CUTTING BOARDS OBSERVED CLEAN TODAY. DELI SLICER OBSERVED IN USE AT TIME OF INSPECTION, EMPLOYEES STATE THAT IT IS THOROUGHLY CLEANED AFTER USE. PANINI GRILL AND MICROWAVE OVEN CLEANED AT TIME OF FOLLOW-UP INSPECTION.
- 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED. NO CROSS-CONTAMINATION OF RAW/READY-TO-EAT FOOD OBSERVED IN THE PREP COOLER OR WALK-IN COOLER TODAY.
- 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. FOODS IN THE 2-DOOR BEVERAGE AIR COOLER IN THE SERVER AREA OBSERVED AT 38-39*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: When to Wash
- Comment:
- CORRECTED. EMPLOYEES OBSERVED WASHING HANDS AT GLOVE CHANGES 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
|
10/07/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of plumbing fixture
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAY ARM NOZZLE AT THE 3-COMPARTMENT SINK OBSERVED EXTENDING BELOW THE FLOOD RIM LEVEL OF THE SINK. AN AIR GAP OF AT LEAST 1 INCH MUST BE PRESENT BETWEEN THE END OF THE NOZZLE AND THE FLOOD RIM OF THE SINK. ADJUST/REPAIR/REPLACE THE SPRAY ARM HOSE OR SPRING TO PROVIDE AN ADEQUATE AIR GAP. COMPLIANCE WILL CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CUTTING BOARDS ON COOK LINE OBSERVED TO BE SOILED/STAINED WITH ACCUMULATED DEBRIS. DELI SLICER BLADE GUARD SOILED WITH DRIED FOOD DEBRIS. INTERIOR CEILING OF MICROWAVE OVEN SOILED WITH DRIED FOOD DEBRIS. PANINI PRESS GRILL OBSERVED SOILED WITH ACCUMULATED DEBRIS. FOOD CONTACT SURFACES MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED AREAS NOW AND KEEP CLEAN. COMPLIANCE WILL CONFIRMED AT A FOLLOW-UP INSPECTION.,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE COOK LINE PREP COOLER OBSERVED RAW BEEF STORED ABOVE COOKED CHICKEN. IN THE WALK-IN COOLER OBSERVED RAW CHICKEN STORED ABOVE RAW GROUND BEEF. TO PREVENT CROSS-CONTAMINATION, ALL RAW MEAT MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS AND ALL RAW MEATS MUST BE STORED ACCORDING TO MINIMUM REQUIRED COOKING TEMPERATURE WITH CHICKEN STORED BELOW GROUND BEEF. REARRANGE THE NOTED ITEMS TO PREVENT CROSS CONTAMINATION. COMPLIANCE WILL CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- 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:
- IN THE BEVERAGE AIR 2-DOOR PREP COOLER IN THE SERVER AREA OBSERVED FOOD ITEMS HELD AT 60-64*F INCLUDING: SOUR CREAM, TOSSED SALADS WITH CUT GREENS AND CUT TOMATOES, GARLIC SAUCE, VARIOUS DRESSINGS, COOKED PASTA. COLD FOOD MUST BE HELD AT 41*F OR BELOW. DISCARD ITEMS HELD ABOVE 41*F FOR MORE THAN 4 HOURS. KEEP POTENTIALLY HAZARDOUS ITEMS IN A COOLER THAT IS HOLDING PROPER TEMPERATURE. COMPLIANCE WILL CONFIRMED AT A FOLLOW-UP INSPECTION. 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- COOK LINE EMPLOYEE OBSERVED CHANGING GLOVES SEVERAL TIMES WITHOUT WASHING HANDS. HANDS MUST BE WASHED AT EACH GLOVE CHANGE, WHEN CHANGING TASKS, AND AFTER ANY CONTAMINATION OCCURS. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- 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
- Clean Condition
- Items:
- Employee clothing apron
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- COOK LINE EMPLOYEES OBSERVED WEARING HEAVILY SOILED APRONS. OUTER WEAR MUST BE CLEAN. CHANGE APRONS WHEN SOILED. DO NOT WIPE HANDS OR GLOVES ON APRONS.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CEILING TILES ON COOK LINE SOILED, ACCUMULATED GREASE AND FOOD DEBRIS PRESENT BENEATH COOK LINE EQUIPMENT, STANDING WATER OBSERVED IN WARE WASHING AREA BENEATH DISH MACHINE AND 3-COMPARTMENT SINK. KEEP THE PHYSICAL FACILITY 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.
- 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:
- CUTTING BOARDS AT THE PREP COOLERS ON THE COOK LINE OBSERVED TO BE HEAVILY SCORED AND STAINED. REPLACE OR RESURFACE THE CUTTING BOARDS TO BE SMOOTH AND EASILY CLEANABLE.
- 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.
- 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:
- FOOD ITEMS OBSERVED STORED ON THE FLOOR IN THE WALK-IN COOLER, WALK-IN FREEZER, AND LOWER LEVEL DRY STORAGE ROOM. KEEP FOOD ITEMS UP OFF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- -2 DOOR COOLER IN SERVER AREA AMBIENT AIR TEMEPATURE: 60*F, -COOLER DOOR SEAL GASKETS CRACKED/TORN ON MANY UNITS, -DELFIELD FREEZER AT COOK LINE MISSING DOOR HANDLE, DOOR INSULATION IS EXPOSED, -ICE MACHINE ICE SHIELD IS BROKEN AND HANGING INTO ICE KEEP EQUIPMENT IN GOOD REPAIR. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO HAND WASH SIGNS AT HAND SINK IN PREP AREA OF KITCHEN, HAND SIGN AT HAND SINK ON COOK LINE IS STORED ON TOP OF PAPER TOWEL DISPENSER AND NOT EASILY VIEWED. PROVIDE HAND WASH SIGNS.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO COOLER THERMOMETER PROVIDED IN 2-DOOR COOLER IN SERVER AREA, IN 2-DOOR COOLER AT BAR. COOLER THERMOMETER IN COOK LINE PREP COOLER BROKEN. PROVIDE ACCURATE THERMOMETER FOR EACH COOLER. PLACE IN WARMEST PART OF COOLER IN EASILY VIEWED LOCATION.
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- HAM AND COOKED PORK ROAST OBSERVED THAWING AT ROOM TEMPERATURE IN PREP SINK. THAW IN COOLER, UNDER COLD RUNNING WATER, OR AS PART OF THE COOKING PROCESS.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- NO WIPING CLOTH BUCKET PROVIDED AT THE COOK LINE. WIPING CLOTHS STORED ON COUNTERS, 0 PPM CHLORINE DETECTED IN THE WIPING CLOTH BUCKET IN PREP AREA OF KITCHEN. KEEP WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION AT 50-100 PPM CHLORINE BETWEEN EACH USE.
- 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
|
09/22/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of plumbing fixture
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED THE NOZZLE OF THE SPRAY ARM AT THE 3-COMPARTMENT SINK EXTENDING BELOW THE FLOOD RIM LEVEL OF THE SINK. AN AIR GAP OF AT LEAST ONE INCH MUST BE PRESENT BETWEEN THE END OF THE SPRAY NOZZLE AND THE FLOOR RIM LEVEL OF THE SINK. ADJUST OR REPLACE THE SPRAY ARM SPRING TO CREATE AN ADEQUATE AIR GAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE BAR GLASS WASHER. THE SANITIZER JUG WAS EMPTY. CORRECTED AT TIME OF INSPECTION BY REPLACING THE EMPTY SANITIZER JUG AND PRIMING THE SANITIZER PUMP. 50 PPM CHLORINE DETECTED.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE COOK LINE PREP COOLER OBSERVED 3 PANS OF RAW CHICKEN STORED DIRECTLY ABOVE RAW FISH (COD AND TILAPIA) AND GUACAMOLE. CORRECTED AT TIME OF INSPECTION BY MOVING THE RAW CHICKEN TO THE LOWEST SHELF OF THE COOLER, THE RAW FISH ON THE SHELF ABOVE THE CHICKEN AND DISCARDING THE GUACAMOLE. GUACAMOLE IS TO BE STORED ON THE TOP SHELF OF THE COOLER.
- 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 PARTIALLY COOKED CHICKEN BREASTS AND HAMBURGER PATTIES HELD OUT AT ROOM TEMPERATURE ON THE COOK LINE. CHICKEN BREASTS OBSERVED AT 62-65*F. HAMBURGER PATTIES OBSERVED AT 95*F. EMPLOYEES STATE THAT THE CHICKEN BREASTS AND HAMBURGER PATTIES ARE PARTIALLY COOKED AND THEN LEFT OUT AT ROOM TEMPERATURE THROUGHOUT THE LUNCH HOUR AND EITHER FULLY COOKED FOR CUSTOMER SERVICE OR RETURNED TO THE COOLER AFTER THE LUNCH HOUR. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41*F OR COLDER -OR- AT 135*F OR HOTTER. POTENTIALLY HAZARDOUS FOODS MAY NOT BE HELD AT ROOM TEMPERATURE WITHOUT A PLAN FOR USING TIME AS A PUBLIC HEALTH CONTROL MEASURE. CORRECTED AT TIME OF INSPECTION BY RAPIDLY COOLING THE CHICKEN BREASTS AND HAMBURGER PATTIES AND STORING THEM IN THE COOLER AT 41*F OR BELOW. THESE ITEMS MUST BE FULLY COOKED BEFORE SERVICE. ,
- 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
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CHLORINE TEST STRIPS AVAILABLE TO MONITOR THE SANITIZE CONCENTRATION AT THE MAIN DISH MACHINE, BAR GLASS WASHER, IN WIPING CLOTH BUCKETS. PROVIDE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- OBSERVED EMPLOYEES HANDLE RAW MEAT AND CHANGE GLOVES WITHOUT WASHING HANDS. OBSERVED EMPLOYEE PICK ITEM UP OFF OF FLOOR WHILE PREPARING FOOD AND CHANGE GLOVES BUT NOT WASH HANDS. EMPLOYEES CONSISTENTLY DID NOT WASH HANDS WHEN CHANGING GLOVES. EMPLOYEES MUST WASH HANDS AT EACH GLOVE CHANGE. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. EMPLOYEES DID NOT WASH 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
- Cooking and Baking Equipment
- Items:
- Baking and cooking equipment
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- OBSERVED DRIED FOOD DEBRIS IN THE COOK LINE OVEN, ON THE PANINI GRILL, AND ON THE CEILING OF THE COOK LINE MICROWAVE OVEN.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- 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 SEVERAL KNICKS IN IT AND METAL SHAVINGS NOTED AROUND THE BLADE ON THE HANDLE. REPLACE THE CAN OPENER BLADE TO BE SMOOTH AND PREVENT METAL SHAVINGS FROM CONTAMINATING THE FOOD.
- 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.
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware single-service forks
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During display
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- CORRECTED AT TIME OF INSPECTION BY INVERTING THE PLASTIC FORKS ON DISPLAY TO PREVENT HAND CONTACT WITH THE MOUTH PORTIONS.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS STORED ON CUTTING BOARDS/COUNTERS ON THE COOK LINE. STORE WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION BETWEEN EACH USE.
- 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
|
03/24/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- 1. OBSERVED AN ACCUMULATION OF DRIED FOOD DEBRIS ON THE CAN OPENER BLADE 2. SOILED KNIFE STORED IN THE CREVICE BETWEEN PIECES OF EQUIPMENT ON THE COOK LINE CORRECTED DURING INSPECTION BY CLEANING THE CAN OPENER AND THE KNIFE. KNIVES WILL NOT BE STORED IN THE CREVICE BETWEEN EQUIPMENT.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- AN ACCUMULATION OF SOIL OBSERVED ON THE FLOOR BENEATH THE COOK LINE EQUIPMENT.
- 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Stored improperly With exposed food
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- EMPLOYEE BEVERAGES OBSERVED STORED ON THE SHELF ABOVE FOOD PREP AREAS.
- 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
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Dried with a cloth towel
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- OBSERVED WARES STACKED BEFORE ALLOWING TO AIR DRY.
- 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 seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SEVERAL COOLER DOOR GASKET SEALS OBSERVED TO BE CRACKED OR SPLIT.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS OBSERVED STORED ON COUNTERS THROUGHOUT THE FACILITY.
- 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
|
09/18/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY STORING EMPLOYEE BEVERAGES IN CUPS WITH LIDS AND STRAWS.
- 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:
- CORRECTED BY GREATLY REDUCING THE VOLUME OF FOOD HELD ON ICE ON THE COOK LINE. ITEMS BELOW 41F TODAY.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY TRAINING STAFF TO PREVENT CROSS-CONTAMINATION DURING FOOD PREP. GLOVES CHANGED AND HANDS WASHED AFTER HANDLING RAW MEATS.
- 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: System Maintained in Good Repa
- Comment:
- CORRECTED BY SERVICING THE PLUMBING SYSTEM. ALL HAND WASH SINKS FUNCTIONING PROPERLY, NO LEAKS OBSERVED AT THE 3-COMPARTMENT SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: When to Wash
- Comment:
- CORRECTED BY PROVIDING THE MEANS TO WASH HANDS. HAND WASHING OBSERVED 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
|
10/03/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 3 EMPLOYEE BEVERAGES IN UNCOVERED CUPS IN THE COOK LINE AREAS AND THE WARE WASHING AREA. OBSERVED SEVERAL EMPLOYEE BEVERAGES IN SCREW TOP BOTTLES IN THE KITCHEN. IN WORK AREAS EMPLOYEE BEVERAGES MUST BE STORED IN COVERED CONTAINERS THAT DO NOT REQUIRE MANIPULATION OF THE MOUTH PARTS. PROVIDE AND USE EMPLOYEE BEVERAGE CUPS WITH LIDS AND STRAWS.,
- 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:
- OBSERVED THE FOLLOWING FOODS HELD AT UNSAFE TEMPERATURES: RICE PILAF AT 48F, WHITE RICE AT 48F, COOKED PASTA AT 54F, EGG WASH AT 60F. NOTED FOOD ARE HELD ON ICE AT THE COOK LINE. THE ICE IS IN A LAYER BENEATH THE FOOD CONTAINERS AND DOES NOT EXTEND UP THE SIDES OF THE FOOD CONTAINERS. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. USE A COOLER OR USE ICE PROPERLY TO HOLD FOODS AT 41F OR BELOW. DISCARD ANY NOTED FOODS THAT HAVE BEEN ABOVE 41F FOR MORE THAN 4 HOURS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL 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: Separation, Packaging, & Segre
- Comment:
- OBSERVED EMPLOYEES CROSS-CONTAMINATING FOOD BY HANDING RAW MEAT AND READY-TO-EAT FOODS WITH THE SAME GLOVES DURING FOOD PREP. TO PREVENT CROSS-CONTAMINATION, EMPLOYEE MUST CHANGE GLOVES OR USE SEPARATE UTENSILS FOR HANDLING RAW MEATS AND READY-TO-EAT FOODS. TRAIN STAFF TO PREVENT CROSS-CONTAMINATION DURING FOOD PREPARATION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO HOT WATER PROVIDED TO THE HAND WASH SINKS IN THE SERVER AREA AND THE WARE WASHING AREA. THE HAND WASH SINK IN THE FOOD PREP AREA IS TURNED OFF AT THE WATER SUPPLY VALVES DUE TO A LEAK. THE DRAIN LINE FROM THE LEFT BASIN OF THE 3-COMPARTMENT SINK IS LEAKING. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. SERVICE THE NOTED PLUMBING VIOLATIONS AND MAINTAIN THE SYSTEM IN GOOD REPAIR.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- 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:
- EMPLOYEES ARE UNABLE TO WASH HANDS PROPERLY WHEN REQUIRED DUE TO LACK OF FULLY FUNCTIONAL HAND WASH SINKS. EMPLOYEES OBSERVED NOT WASHING HANDS AFTER BUSSING SOILED DISHES FROM TABLES, WHEN CHANGING GLOVES, BEFORE HANDLING FOOD ITEMS AND CLEAN DISHES. EMPLOYEES MUST WASH HANDS WHEN ANY CONTAMINATION OCCURS, WHEN CHANGING TASKS, CHANGING GLOVES. TRAIN ALL STAFF ON PROPER "WHEN TO WASH" PROCEDURES. PROVIDE ADEQUATE MEANS FOR EMPLOYEES TO WASH HANDS 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- OBSERVED STANDING WATER BENEATH HE DISH MACHINE FROM CLEANING ACTIVITIES AND THE SLOPE OF THE FLOOR IN THAT AREA. THE PHYSICAL FACILITY MUST BE KEPT CLEAN. CLEAN THE FLOOR BENEATH THE DISH MACHINE NOW AND AS OFTEN AS NECESSARY TO PREVENT THE ACCUMULATION OF STANDING WATER.
- 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.
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Nested on top each other
- Corrections:
- Do not nest pans.
- Comment:
- COOKED, PORTIONED RICE AND PASTA COOLED USING INEFFECTIVE COOLING METHODS. ITEMS ARE WRAPPED TIGHTLY IN PLASTIC AND PACKED TIGHTLY ONTO A TRAY ON A FULL RACK. TO ENSURE THAT FOODS ARE COOLED WITHIN REQUIRED TIME FRAMES, USE EFFECTIVE COOLING METHODS. USE ICE BATHS, LEAVE FOODS UNCOVERED, INCREASE SURFACE AREA TO COOL.
- 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
- Jewelry Prohibitions
- Items:
- Jewelry
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- FOOD EMPLOYEE OBSERVED WEARING WRIST WATCH AND BRACELET WHILE PREPARING FOOD. WHILE PREPARING FOOD, FOOD EMPLOYEES MAY NOT WEAR JEWELRY ON THEIR ARMS OR HANDS WITH THE EXCEPTION OF A PLAIN WEDDING BAND. REMOVE WRIST WATCH AND BRACELETS WHILE PREPARING FOOD.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
|
09/20/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- WALK IN COOLER HAD BURGERS AT 37F, COOLER IS REPAIRED. 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)
|
06/20/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED. UNIT WAS SERVICED ON 4/14/12 AND THE REPAIR PERSON TOLD ESTABLISHMENT THERE WAS NOTHING WRONG WITH THE WALK IN COOLER. OBSERVED THE FOLLOWING TEMPERATURES: COTTAGE CHEESE 44 F, RAW CHICKEN 46 F & 44 F, GALLON OF MILK (UNOPENED) 44 F, NY STRIP STEAK (WHOLE SLAB) 48 F, YOGURT 44 F, LAID OUT RAW BACON 44 F. FOOD MUST BE HELD AT 41 F OR BELOW. REPAIR OR REPLACE UNIT.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED. READY TO EAT POTENTIALLY HAZARDOUS FOODS (SALADS & SANDWICHES IN THE GRAB N GO) ARE NOW DAY DOT MARKED.
- 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
|
05/03/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- OBSERVED THE FOLLOWING TEMPERATURES IN THE WALK IN COOLER: COOKED LINGUINE 49F, COOKED 1/2 CHICKEN 45F, COOKED BBQ CHICKEN 44F, PAN OF MAC N CHEESE 48F, RAW CHICKEN DRUM STICK 44F, TOMATO 1/4 45F, PORTIONS OF MAC N CHEESE 46F, COOKED SAUSAGE PATTY 46F, CONTAINER OF BAKED BEANS 45F, QUART OF HEAVY CREAM 45F, 2% MILK NOT PREVIOUSLY OPENED 45F. FOODS MUST BE HELD AT 41 F OR BELOW. WALK IN COOLER MUST BE ABLE TO HOLD FOOD AT 41 F OR BELOW DURING NORMAL USAGE (OPENING AND CLOSING OF DOOR). REPAIR OR REPLACE UNIT TO HOLD FOOD AT 41 F OR BELOW. NOT CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- OBSERVED PRE-MADE SALADS AND SANDWICHES IN THE GRAB N GO AREA COOLER WITH NO DATE MARKING. THERE MUST BE A DESIGNATION OF DATE MADE ON THESE ITEMS BECAUSE THEY ARE NOT DISCARDED AT THE END OF BUSINESS AND CAN POSSIBLY BE HELD LONGER THAN 24 HOURS. THESE ITEMS AND ALL OTHER POTENTIALLY HAZARDOUS FOOD HELD LONGER THAN 24 HOURS SHALL BE CLEARLY MARKED WITH THE DATE MADE OR DATE TO BE CONSUMED OR DISCARDED BY. NOT CORRECTED.
- 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
|
04/13/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- OBSERVED MILK, EGG PRODUCTS, SALSAS AT 45F. WITHIN THE WALK-IN COOLER. REPAIR / REPLACE THE UNIT SO IT CAN MAINTAIN FOOD TEMPS AT 41F OR BELOW. ,
- 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 Food, Date Markin
- Comment:
- OBSERVED PRE-MADE SALADS FOR PLACEMENT IN THE GRAB AND GO COOLERS WITHOUT DISCARD BY DATE. PROVIDE DATE MARKING FOR ALL READY-TO-EAT ITEMS WHICH MAY BE HELD LONGER THAN 24 HOURS. ,
- 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: Separation, Packaging, & Segre
- Comment:
- OBSERVED SALAD ITEMS LOCATED BELOW PANS OF THAWING RAW CHICKEN. STORE ALL RAW MEATS BELOW AND AWAY FROM READY TO EAT FOODS. CORRECTED AT TIME OF INSPECTION - SALAD TRAYS WERE RELOCATED TO ANOTHER AREA OF WALK-IN.
- 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
- Clean Freq, Nonfood-Contact Su
- Comment:
- OBSERVED CARDBOARD BEING USED TO LINE THE PASS THRU SHELF AT THE COOKLINE. CARDBOARD IS NOT SMOOTH, EASILY CLEANABLE. REMOVE CARDBOARD AND PROVIDE A SURFACE THAT IS EASILY CLEANABLE.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Food Preparation
- Comment:
- OBSERVED A FLY TRAP LOCATED OVER THE THE PREPARATION TABLE IN THE KITCHEN RELOCATE THE TRAP AWAY FROM FOOD AND CLEAN DISHES AND UTENSILS.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Food storage
- Comment:
- OBSERVED BOXES OF FOOD ITEMS AND EQUIPMENT STORED ON THE GROUND IN THE DRY STORAGE AREA AND IN THE WALK-IN COOLER. STORE ALL FOOD ITEMS AND EQUIPMENT 6" OF OF THE GROUND FOR CLEANING PURPOSES. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Handwashing Signage
- Comment:
- HAND WASHING SINKS ARE MISSING HAND WASH REMINDER SIGNS. PROVIDE PROPER HAND WASHING PROVISIONS FOR ALL SINKS: SOAP, PAPER TOWEL, WASTE RECEPTACLES AND REMINDER SIGNS.
- 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.
- Unnecessary Items and Litter
- Comment:
- OBSERVED BROKEN AND UNUSED EQUIPMENT BEING STORED IN THE DOWNSTAIRS DRY STORAGE AREA. REMOVE ALL UNNECESSARY ITEMS FROM THE FACILITY.
- 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
- Using a Handwashing Sink
- Comment:
- BOTH HANDSINKS IN THE BACK KITCHEN AREA WERE BLOCKED WITH EQUIPMENT AND DIRTY DISHES AND UTENSILS. HAND SINKS ARE FOR HAND WASHING ONLY AND MUST BE KEPT EASILY ACCESSIBLE FOR 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)
|
03/29/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- INTERIOR OF ICE MACHINE IS CLEAN TO SIGHT AND TOUCH. VIOLATION CORRECTED.
- 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
|
09/27/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE HAS SOME MOLD GROWTH. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE INTERIOR OF ICE MACHINE.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CEILING IS DUSTY IN PLACES, ESPECIALLY ABOVE COOKLINE. CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- POROUS CEILING TILES ABOVE COOKLINE. CEILING TILES MUST BE SMOOTH AND EASILY CLEANABLE. REPLACE POROUS CEILING TILES WITH SMOOTH ONES.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- DOOR HANDLE WALK-IN COOLER HAS BROKEN OFF, DOOR HANDLE ON ONE REACH-IN COOLER IS HELD ON BY TAPE. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. REPAIR BROKEN/MISSING DOOR HANDLES.
- 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.
|
09/21/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- NEW PREP COOLER HAS ARRIVED, HOLDING FOOD BELOW 41F IN TOP AND BOTTOM. 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)
|
04/21/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- PREP COOLER HOLDING COLESLAW IN TOP AT 48F, RAW CHICKEN IN BOTTOM AT 43F. MANAGE SUPPLIED RECEIPT FOR NEW COOLER, DISTRIBUTOR EXPECTS TO DELIVER WITHIN NEXT TWO WEEKS. WILL RETURN APRIL 21, 2011.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
04/07/2011 | 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:
- COOKLINE PREP COOLER HOLDING FISH AT 48F, CHICKEN AT 46F IN BOTTOM. POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT/BELOW 41F. PERSON-IN-CHARGE STATES THAT NEW COOLER HAS BEEN ORDERED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COOKLINE PREP COOLER HOLDING FISH AT 48F, CHICKEN AT 46F IN BOTTOM. POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT/BELOW 41F. PERSON-IN-CHARGE STATES THAT NEW COOLER HAS BEEN ORDERED., ,
- 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)
- Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Washed or rinsed off
- Corrections:
- DO NOT wash or rinse off glove(s), dispose and replace with new glove(s).
- Comment:
- OBSERVED COOK HANDLE RAW FISH, THEN WASH GLOVES BEFORE HANDLING READY-TO-EAT FOODS. EMPLOYEES MUST DISCARD GLOVES, WASH HANDS, AND PUT NEW GLOVES ON AFTER HANDLING RAW MEAT PRODUCTS.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
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03/21/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- , ICE MACHINE HAS BEEN CLEANED.
- 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
- Critical: Frequency Before Use After Cle
- Comment:
- DISHWASHER HAS 100PPM CHLORINE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Determining Chem.San.Concentra
- Comment:
- TEST STRIPS ARE USED DAILY AND LOGGED, FOR DISHWASHERS.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Hand Cleanser, Availabilty
- Comment:
- SOAP IS AVAILABLE AT ALL HANDWASH SINKS.
- 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)
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11/17/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Online Cafe (#11), Metro Airport-Mcnamara-A, Gate A36, Romulus, MI 48242 »