| No violation noted during this evaluation. | 03/17/2015 | Follow-up |
| No violation noted during this evaluation. | 03/10/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed dried juice on juice dispenser handles. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis.
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no metal stem food thermometer for checking food temperatures. Food thermometers must be available. Provide a calibrated metal stem food thermometer.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Hand Drying Provision
- Comment:
- Observed no paper towels for the dishroom handsink. Provide paper towels. Fill out a risk control plan and return a copy to the inspector during the revisit.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the handsink next to the food warmer. Soap must be provided at all handsinks. Provide soap for handsink.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed sanitizing rinse of 3 compartment sink less than 100 ppm of quaternary ammonia. Sanitizing rinse must be 200 ppm of quaternary ammonia. Repair or replace the sanitizer dispenser.
- 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:
- Observed tuna, chicken salad, and 7 grain rice in the Victory reach-in cooler with temperature of 46-47 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Discard these foods. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no quaternary ammonia test kit for checking the sanitizer in the 3 compartment sink. Provide a quaternary ammonia test kit.
- 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)
|
02/27/2015 | Routine |
- Critical: Hand Drying Provision
- Comment:
- CORRECTED: PAPER TOWELS ARE PROVIDED AT HAND SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Package Integrity
- Comment:
- CORRECTED: DENTED CANS HAVE BEEN DISCARDED AND ALL CANS OBSERVED ARE INTACT.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: SANDWICHES IN COOLER WERE MEASURED AT 41F. COOLER WAS REPAIRED.
- 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
- Comment:
- CORRECTED: ALL FOODS PRESENT IN FACILITY WILL BE USED AND DISCARDED AFTER EACH SERVICE. NO DATE-MARKING NEEDED, AS ITEMS ARE NOT GOING TO BE HELD FOR MORE 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: Hand Drying Provision
- Comment:
- CORRECTED: PAPER TOWELS ARE PROVIDED AT HAND SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Package Integrity
- Comment:
- CORRECTED: DENTED CANS HAVE BEEN DISCARDED AND ALL CANS OBSERVED ARE INTACT.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: SANDWICHES IN COOLER WERE MEASURED AT 41F. COOLER WAS REPAIRED.
- 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
- Comment:
- CORRECTED: ALL FOODS PRESENT IN FACILITY WILL BE USED AND DISCARDED AFTER EACH SERVICE. NO DATE-MARKING NEEDED, AS ITEMS ARE NOT GOING TO BE HELD FOR MORE 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
|
09/19/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH INDIVIDUAL, DISPOSABLE TOWELS. NO PAPER TOWELS ARE AVAILABLE AT HAND SINK NEAR 3-COMPARTMENT SINK. PROVIDE PAPER TOWELS FOR FACILITATING PROPER HAND WASHING BY EMPLOYEES.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOOD PACKAGES SHALL BE IN GOOD CONDITION SO THAT THE FOOD IS NOT EXPOSED TO CONTAMINANTS. OBSERVED 5 DENTED CANS OF MANDARIN ORANGES, WITH 1 CAN BEING SEVERELY DENTED ON RIM, TO BE STORED WITH INTACT CANS. PLACE DENTED CANS IN AN AREA SEPARATED FROM CANS THAT WILL BE SERVED, TO RETURN TO MANUFACTURER OR DISCARD.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOODS (PHF) SHALL BE MAINTAINED AT 41F OR BELOW. MEASURED WRAPPED LUNCH MEAT AND CHEESE SANDWICH IN COOLER AT COFFEE AREA TO BE 62F. MAINTAIN SANDWICHES AND OTHER PHF ITEMS AT 41F OR BELOW. STAFF STATED THAT SANDWICHES WOULD BE DISCARDED AND PHF ITEMS WOULD BE PLACED INTO ANOTHER COOLER.,
- 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:
- 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:
- PHF PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED OR DISCARDED, FOR A MAXIMUM OF 7 DAYS. OBSERVED TUNA SALAD, SOUP, AND PREPARED SANDWICHES THROUGHOUT ESTABLISHMENT WITHOUT A SYSTEM OF DATE MARKING. PHF PREPARED AND PACKAGED BY A FOOD PROCESSING PLANT SHALL BE CLEARLY MARKED, AT THE TIME THE ORIGINAL CONTAINER IS OPENED, AND IF THE FOOD IS HELD FOR MORE THAN 24 HOURS, TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED OR DISCARDED, FOR A MAXIMUM OF 7 DAYS. OBSERVED OPEN PACKAGES OF LUNCH MEAT AND CHEESES THROUGHOUT ESTABLISHMENT WITHOUT DATE-MARKING. DATE-MARK ALL PHF ITEMS WITH THE DAY FOOD IS OPENED OR PREPARED AS DAY 1, AND NOT TO EXCEED 7 DAYS TOTAL, (EX: 8/29/14-9/4/14) TO HELP PREVENT CONTAMINATION FROM BACTERIAL GROWTH.,
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Located
- Corrections:
- Locate thermometer in the coolest part of the hot holding unit.
- Comment:
- IN A REFRIGERATED UNIT, THE SENSOR OF A THERMOMETER SHALL BE LOCATED TO MEASURE THE AIR TEMPERATURE IN THE WARMEST PART OF THE UNIT. THE REFRIGERATION UNIT IN COFFEE SHOP WHERE PREPARED SANDWICHES, HUMMUS, AND JUICES ARE HELD HAS A THERMOMETER IN THE COLDEST PART OF THE UNIT, INDICATING THAT AIR TEMPERATURE IS 41F OR BELOW. HOWEVER, THE SIDE OF THIS UNIT CLOSEST TO ENTRANCE HAS AN AMBIENT AIR TEMPERATURE MEASURED AT 53F. KEEP THERMOMETER IN WARMEST PART OF REFRIGERATED UNIT TO ENSURE THAT FOODS ARE BEING HELD AT 41F OR BELOW.
- 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)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- EACH HAND WASHING SINK SHALL BE PROVIDED WITH INDIVIDUAL, DISPOSABLE TOWELS. NO PAPER TOWELS ARE AVAILABLE AT HAND SINK NEAR 3-COMPARTMENT SINK. PROVIDE PAPER TOWELS FOR FACILITATING PROPER HAND WASHING BY EMPLOYEES.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOOD PACKAGES SHALL BE IN GOOD CONDITION SO THAT THE FOOD IS NOT EXPOSED TO CONTAMINANTS. OBSERVED 5 DENTED CANS OF MANDARIN ORANGES, WITH 1 CAN BEING SEVERELY DENTED ON RIM, TO BE STORED WITH INTACT CANS. PLACE DENTED CANS IN AN AREA SEPARATED FROM CANS THAT WILL BE SERVED, TO RETURN TO MANUFACTURER OR DISCARD.,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOODS (PHF) SHALL BE MAINTAINED AT 41F OR BELOW. MEASURED WRAPPED LUNCH MEAT AND CHEESE SANDWICH IN COOLER AT COFFEE AREA TO BE 62F. MAINTAIN SANDWICHES AND OTHER PHF ITEMS AT 41F OR BELOW. STAFF STATED THAT SANDWICHES WOULD BE DISCARDED AND PHF ITEMS WOULD BE PLACED INTO ANOTHER COOLER.,
- 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:
- 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:
- PHF PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED OR DISCARDED, FOR A MAXIMUM OF 7 DAYS. OBSERVED TUNA SALAD, SOUP, AND PREPARED SANDWICHES THROUGHOUT ESTABLISHMENT WITHOUT A SYSTEM OF DATE MARKING. PHF PREPARED AND PACKAGED BY A FOOD PROCESSING PLANT SHALL BE CLEARLY MARKED, AT THE TIME THE ORIGINAL CONTAINER IS OPENED, AND IF THE FOOD IS HELD FOR MORE THAN 24 HOURS, TO INDICATE THE DATE BY WHICH THE FOOD SHALL BE CONSUMED OR DISCARDED, FOR A MAXIMUM OF 7 DAYS. OBSERVED OPEN PACKAGES OF LUNCH MEAT AND CHEESES THROUGHOUT ESTABLISHMENT WITHOUT DATE-MARKING. DATE-MARK ALL PHF ITEMS WITH THE DAY FOOD IS OPENED OR PREPARED AS DAY 1, AND NOT TO EXCEED 7 DAYS TOTAL, (EX: 8/29/14-9/4/14) TO HELP PREVENT CONTAMINATION FROM BACTERIAL GROWTH.,
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Located
- Corrections:
- Locate thermometer in the coolest part of the hot holding unit.
- Comment:
- IN A REFRIGERATED UNIT, THE SENSOR OF A THERMOMETER SHALL BE LOCATED TO MEASURE THE AIR TEMPERATURE IN THE WARMEST PART OF THE UNIT. THE REFRIGERATION UNIT IN COFFEE SHOP WHERE PREPARED SANDWICHES, HUMMUS, AND JUICES ARE HELD HAS A THERMOMETER IN THE COLDEST PART OF THE UNIT, INDICATING THAT AIR TEMPERATURE IS 41F OR BELOW. HOWEVER, THE SIDE OF THIS UNIT CLOSEST TO ENTRANCE HAS AN AMBIENT AIR TEMPERATURE MEASURED AT 53F. KEEP THERMOMETER IN WARMEST PART OF REFRIGERATED UNIT TO ENSURE THAT FOODS ARE BEING HELD AT 41F OR BELOW.
- 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)
|
08/29/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the three compartment sink to encourage frequent and PROPER staff hand wash activities. , The Certified Food Manager instructed staff to replace the missing paper towel to the dish wash area dispenser. Violation corrected. Keep up this important Food Safety & Hygiene practice.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen Air diffuser(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the overhead air diffuser(s) located within kitchen areas. See the air diffuser located directly over the Food Prep Line. Simply wash diffusers often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially exposed.
- 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.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the hand wash sink located adjacent to the three compartment sink to encourage frequent and PROPER staff hand wash activities. , The Certified Food Manager instructed staff to replace the missing paper towel to the dish wash area dispenser. Violation corrected. Keep up this important Food Safety & Hygiene practice.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen Air diffuser(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the overhead air diffuser(s) located within kitchen areas. See the air diffuser located directly over the Food Prep Line. Simply wash diffusers often as dusts & greases begin to accumulate on these overhead surfaces. Do this cleaning project OFF-HOURS when the absolute least amount of food product will be potentially exposed.
- 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.
|
02/11/2014 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics cleaner
- Locations:
- Front Service Counter Working Container(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Begin the practice of properly labeling all working containers that store chemical liquids (including but not limited to dish soaps) with the common name of the chemical solution that they contain. This practice will help minimize the chance of accidental staff confusion and potential misidentification and misuse of these chemicals. , The Person in Charge labled the unlabled working container(s) of soap at the time of todays Routine Inspection. Good timely compliance. Simply keep up with this important Food Safety & Operational item.
- 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.
|
07/09/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) DELI MEATS, DELI SALADS AND DRESSING AT 46-53F IMPROPERLY STORED ON ICE AT SANDWICH AND SALAD BARS 2) EGGS AT 46F, TURKEY 49F, CHEESE AT 49F, BLEU CHEESE 52F ON SALAD BAR - AMBIENT AIR TEMPERATURE 46F, POTENTIALLY HAZARDOUS FOODS DISCARDED. INSTRUCTED ON PROPER PROCEDURE TO STORE POTENTIALLY HAZARDOUS FOODS ON ICE. SALAD BAR TEMPERATURE ADJUSTED AND MONITORED.
- 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)
|
12/14/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- middle portion salad bar
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED TURKEY, DICED EGGS, SHREDDED CHEESE, CHICK PEAS, TOMATOES AT 48-50F ON MIDDLE PORTION OF SALAD BAR., UNIT TEMPERATURE ADJUSTED TO PROVIDE COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES - POTENTIALLY HAZARDOUS FOODS DISCARDED WITHIN 4 HOURS.
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- dish machine(s)
- Problems:
- Not immersed in For at least 7 seconds
- Corrections:
- Submerse for at least 7 seconds.
- Comment:
- EMPTY SANITIZER CONTAINER REPLACED.
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SOAP NOT DISPENSING AT HANDSINK NEXT 3-COMPARTMENT SINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- near ice machine(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
06/27/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 2-door cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS READY TO EAT FOODS AT 50F-55F INSIDE THE 2-DOOR REACH AT SERVING AREA COOKLINE., POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- cabinet(s) serving line
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CABINET SHELVES SOILED AT SERVING LINE STORING OIL AND SKILLETS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Locations:
- Facility
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- MISSING FLOOR TILES THROUGHOUT KITCHEN AND SERVING LINE - PROVIDE A SMOOTH, DURABLE, NON-ABSORBENT, EASILY CLEANABLE SURFACE.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- next to 3-compartment sink
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- near ice machine(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
12/15/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- display cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DELI SANDWICHES AT 48-50F INSIDE DISPLAY COOLER - AMBIENT AIR TEMPERATURE AT 48F. , POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE UNIT THAT MAINTAINS 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- cabinet(s) serving line
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SOILED CABINET SHELVES AT FRONT SERVING LINE STORING OIL AND SKILLETS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- serving line
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- 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)
|
06/29/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Cookline
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- IMPROPER HOT HOLDING: 1) PASTA INSIDE CROCK POT AT 123-127F AT COOKLINE 2) COOKED POTATOES IN PAN IN BETWEEN GRILLS AT 124-130F AT COOKLINE, UNIT TEMPERATURE RAISED -POTENTIALLY HAZARDOUS FOODS STORED AT 135 DEGREES F., PAN OF POTATOES STORED ON GRILL TO MAINTAIN HOT HOLDING TEMPERATURE OF 135F.
- 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, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- 2-door reach-in cooler serving line
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- IN-HOUSE PREPARED POTATO SALAD AND TUNA SALAD DATE MARKED FOR 12/20 WHICH IS 8 DAYS. POTENTIALLY HAZARDOUS READY TO EAT FOODS MUST BE DATED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 DAYS. THE DAY OF PREPARATION OR OPENING + 6 DAYS., POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A DATE MARK NOT TO EXCEED A TOTAL OF SEVEN DAYS.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Serving Line ceiling vents
- Problems:
- Not clean
- Corrections:
- 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.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- COFFEE SHOP
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE SANITIZING SOLUTION EXCEEDS 50-100PPM CONCENTRATION REQUIRED. UTILIZE CHEMICAL TEST STRIPS TO MEASURE PROPER CONCENTRATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- Cookline
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- IMPROPER HOT HOLDING: 1) PASTA INSIDE CROCK POT AT 123-127F AT COOKLINE 2) COOKED POTATOES IN PAN IN BETWEEN GRILLS AT 124-130F AT COOKLINE, UNIT TEMPERATURE RAISED -POTENTIALLY HAZARDOUS FOODS STORED AT 135 DEGREES F., PAN OF POTATOES STORED ON GRILL TO MAINTAIN HOT HOLDING TEMPERATURE OF 135F.
- 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, Disposition
- Items:
- Ready to eat, potentially hazardous food(s)
- Locations:
- 2-door reach-in cooler serving line
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- IN-HOUSE PREPARED POTATO SALAD AND TUNA SALAD DATE MARKED FOR 12/20 WHICH IS 8 DAYS. POTENTIALLY HAZARDOUS READY TO EAT FOODS MUST BE DATED WITH A CONSUME BY DATE NOT TO EXCEED A TOTAL OF 7 DAYS. THE DAY OF PREPARATION OR OPENING + 6 DAYS., POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A DATE MARK NOT TO EXCEED A TOTAL OF SEVEN DAYS.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- Serving Line ceiling vents
- Problems:
- Not clean
- Corrections:
- 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.
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- COFFEE SHOP
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE SANITIZING SOLUTION EXCEEDS 50-100PPM CONCENTRATION REQUIRED. UTILIZE CHEMICAL TEST STRIPS TO MEASURE PROPER CONCENTRATION.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
|
12/13/2010 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED. BOTH HAND WASH SINKS HAVE BEEN REPAIRED AND ARE WORKING PROPERLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED. BOTH HAND WASH SINKS HAVE BEEN REPAIRED AND ARE WORKING PROPERLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/30/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Opus To Go (Bldg.550), 550 Town Center Dr., Dearborn, MI 48126 »