Orchard Grove Inn, 19110 Middlebelt, Huron, MI 48164 - inspection findings and violations

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Business Info

Restaurant name: ORCHARD GROVE INN
Address: 19110 Middlebelt, Huron, MI 48164
Permit #: 047081
Non-smoking facility: No
Last inspection: 06/30/2015
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Inspection findings

Inspection date

Type
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Locations:
    in the food prep sink
    Problems:
    Not provided on
    Corrections:
    Provide adequate air gap.
    Comment:
    ONE OF THE COMPARTMENTS OF THE THREE COMPARTMENT SINK IS USED TO RINSE FOOD ITEMS IN TUBS. THERE IS NO AIR GAP FOR ANY OF THE SINK COMPARTMENTS. STAFF SAID PREVIOUS AIR GAP CAUSED FLOOR FLOODING PROBLEMS. AN AIR GAP IS REQUIRED FOR ANY OF THE COMPARTMENTS USED FOR FOOD PREPARATION. A VARIANCE MAY BE AN OPTION.
    General violation description:
    5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    in the Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE DISH MACHINE DID NOT DISPENSE ADEQUATE CHLORINE SANITIZER RINSE. SANITIZER LINE WAS PRIMED AND MACHINE OPERATED FOR A FEW CYCLES. ADEQUATE 50 PPM CONCENTRATION OBTAINED. VIOLATION CORRECTED DURING THE INSPECTION.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    in the Kitchen Area
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    STAFF WAS CUTTING AND HANDLING CELERY WITH BARE HANDS. STAFF BEGAN TO USE GLOVES AT MY INSTRUCTION. VIOLATION CORRECTED AT TIME OF INSPECTION.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Locations:
    at the bar
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    CONTAINERS OF BOTH BLEACH AND QUAT SANITIZER ARE LOCATED AT THE BAR GLASS WASH SINK. ACQUIRE QUAT SANITIZER TEST STRIPS FOR THE BAR IN TEN DAYS OR LESS. A REVISIT WILL OCCUR TO VERIFY THEIR ACQUISITION. OR, A PHOTO OF THE NEW STRIPS CAN BE E-MAILED TO THIS OFFICE TO SERVE AS PROOF OF CORRECTION.
    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)
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    in the Ventilation hood canopy
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THERE IS GREASE ON THE ELECTRICAL EQUIPMENT (BOX AND WIRING TUBING) UNDER THE VENTILATION HOOD. CLEAN GREASY AREAS. ALSO, CLEAN THE CONTAINER FOR THE CHLORINE SANITIZER TEST STRIPS IN THE KITCHEN.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Other Liquid Wastes and Rainwa
    Locations:
    in the Walk-in cooler
    Comment:
    THE COOLING UNIT IN THE WALK-IN COOLER DRAINS CONDENSATE TO A BUCKET IN THE COOLER WHICH IS EMPTIED ROUTINELY. A DRAINLINE NEEDS TO BE INSTALLED TO DRAIN TO A SUITABLE PORTION OF THE BUILDING DRAINAGE SYSTEM. A VARIANCE MAY BE PURSUED HERE ALSO.
    General violation description:
    5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
 06/30/2015Routine
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    bar(s) floor
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Bottle caps, straw wrappers on floor behind keg cooler. 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.
 12/23/2014Routine
No violation noted during this evaluation. 06/10/2014Routine
  • Critical: Consumption of Animal Foods th
    Comment:
    OBSERVED PROPER CONSUMER ADVISORY ON MENUS. CORRECTED
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Consumption of Animal Foods th
    Comment:
    OBSERVED PROPER CONSUMER ADVISORY ON MENUS. CORRECTED
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Consumption of Animal Foods th
    Comment:
    OBSERVED PROPER CONSUMER ADVISORY ON MENUS. CORRECTED
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Consumption of Animal Foods th
    Comment:
    OBSERVED PROPER CONSUMER ADVISORY ON MENUS. CORRECTED
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
 01/14/2014Follow-up
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s) meat
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE MENU ADVISORY LACKS THE DISCLOSURE PORTION. PROVIDE DISCLOSURE ASTERISKS AT THE HAMBURGERS AND STEAKS, AND AT THE REMINDER AT THE BOTTOM OF THE PAGE FOR ALL MENUS. SEE HANDOUT PROVIDED, FOR OPTIONS. CORRECT IMMEDIATELY. FAILURE TO CORRECT WILL RESULT IN AN OFFICE CONSULTATION.,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s) meat
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    THE MENU ADVISORY LACKS THE DISCLOSURE PORTION. PROVIDE DISCLOSURE ASTERISKS AT THE HAMBURGERS AND STEAKS, AND AT THE REMINDER AT THE BOTTOM OF THE PAGE FOR ALL MENUS. SEE HANDOUT PROVIDED, FOR OPTIONS. CORRECT IMMEDIATELY. FAILURE TO CORRECT WILL RESULT IN AN OFFICE CONSULTATION.,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Demonstration
    Items:
    Person-in-charge
    Problems:
    Does not demonstrate required knowledge
    Comment:
    EMPLOYEES STATE THEY USE SANITIZER IN MIDDLE SECTION OF 2ND COMPARTMENT SINK AND RINSE IN 3RD COMPARTMENT. UTENSILS MUST BE WASHED, RINSED, THEN SANITIZED IN 3RD COMPARTMENT WITH 50 - 100 PPM CHLORINE THEN AIR DRIED. USE 3 COMPARTMENT SINK CORRECTLY OR ALWAYS USE DISHMACHINE. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION.
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Critical: Demonstration
    Items:
    Person-in-charge
    Problems:
    Does not demonstrate required knowledge
    Comment:
    EMPLOYEES STATE THEY USE SANITIZER IN MIDDLE SECTION OF 2ND COMPARTMENT SINK AND RINSE IN 3RD COMPARTMENT. UTENSILS MUST BE WASHED, RINSED, THEN SANITIZED IN 3RD COMPARTMENT WITH 50 - 100 PPM CHLORINE THEN AIR DRIED. USE 3 COMPARTMENT SINK CORRECTLY OR ALWAYS USE DISHMACHINE. CORRECT IMMEDIATELY. CORRECTED AT TIME OF INSPECTION BY EDUCATION.
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    OBSERVED WHITE CUTTING BOARDS IN KITCHEN DEEPLY GROOVED AND CHIPPING. RESURFACE OR REPLACE GROOVED WHITE CUTTING BOARDS. CORRECT IMMEDIATELY
    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.
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    OBSERVED WHITE CUTTING BOARDS IN KITCHEN DEEPLY GROOVED AND CHIPPING. RESURFACE OR REPLACE GROOVED WHITE CUTTING BOARDS. CORRECT IMMEDIATELY
    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.
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    OBSERVED EMPLOYEES PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET. CORRECT IMMEDIATELY
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    OBSERVED EMPLOYEES PREPARING FOOD WITHOUT A HAT OR HAIR NET. ALL EMPLOYEES PREPARING FOOD MUST WEAR A HAT OR HAIR NET. CORRECT IMMEDIATELY
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    OBSERVED NO HAND WASHING SIGNS FOR HAND SINKS IN BOTH RESTROOM'S. ALL HAND SINKS MUST HAVE HAND SIGNS AT ALL TIMES. CORRECT IMMEDIATELY
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    OBSERVED NO HAND WASHING SIGNS FOR HAND SINKS IN BOTH RESTROOM'S. ALL HAND SINKS MUST HAVE HAND SIGNS AT ALL TIMES. CORRECT IMMEDIATELY
    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.
 12/19/2013Routine
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s) meat
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    ,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Demonstration
    Items:
    Person-in-charge
    Problems:
    Does not demonstrate required knowledge
    General violation description:
    2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    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.
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    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.
 11/19/2013Routine
  • Critical: Manual and Mechanical Warewash
    Comment:
    CORRECTED BY PROVIDING 50-100 PPM CHLORINE SANITIZER
    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 -
    Comment:
    CORRECTED BY STORING RAW EGGS BELOW RTE FOOD.
    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 BY HOLDING PHF AT/BELOW 41F.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 06/13/2013Follow-up
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s) meat
    Comment:
    THE MENU ADVISORY LACKS THE DISCLOSURE PORTION. PROVIDE DISCLOSURE ASTERISKS AT THE HAMBURGERS AND STEAKS, AND AT THE REMINDER AT THE BOTTOM OF THE PAGE FOR ALL MENUS BY THE NEXT ROUTINE INSPECTION. SEE HANDOUT PROVIDED, FOR OPTIONS.,
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE DISH MACHINE SANITIZER TESTED AT 0 PPM CHLORINE. PROVIDE 50-100 PPM. SANITIZE IN THE 3 COMPARTMENT SINK UNTIL REPAIRED.,
    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)
    Locations:
    Cooler/s
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW EGGS ON SHELF OVER READY TO EAT FOOD SHELF. STORE RAW EGGS BELOW READY TO EAT FOOD.,
    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)
    Locations:
    Walk-in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED RAW HAMBURGER, SWISS CHEESE, MILK AT 44-45F FOOD TEMPERATURE IN THE WALK IN COOLER. HOLD AT OR BELOW 41F. CORRECT WITHIN 24 HOURS. THE CFM STATED THAT THE COOLER WAS WARM BECAUSE IT HAD BEEN OPENED DURING PREP. ADJUST/REPAIR COOLER TO BE COLD ENOUGH TO COMPENSATE FOR YOUR USE, INCLUDING RUSHES/BUSY TIMES.,
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Locations:
    kitchen food prep area
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OBSERVED BREAD BEING HANDLED WITH BARE HANDS. CORRECTED BY USING GLOVES.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Light Bulbs, Protective Shield
    Items:
    Light shielding end cap(s)
    Locations:
    kitchen ceiling lights
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    REPLACE MISSING END CAPS ON KITCHEN CEILING LIGHTS.
    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
 06/06/2013Routine
No violation noted during this evaluation. 11/07/2012Routine Inspection
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Locations:
    can opener(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    CAN OPENED WASHED, RINSED AND SANITIZED DURING INSPECTION. ITEM CORRECTED. , CAN OPENER BLADE IS UNCLEAN. ALL UTENSILS SHALL BE PROPERLY WASHED, RINSED AND SANITIZED AS REQUIRED. CORRECT IMMEDIATELY.
    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: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Locations:
    Cookline
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    EMPLOYEE DRINKING FROM UNCOVERED CUP. ALL CUPS SHALL PREVENT CROSS CONTAMINATION AND HAVE LIDS AND STRAWS. CORRECT IMMEDIATELY., ITEM CORRECTED THROUGH EDUCATION AND DRINK REMOVED.
    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
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Locations:
    Cookline
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
 04/03/2012Routine Inspection
No violation noted during this evaluation. 10/04/2011Routine Inspection
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    Damaged ceiling tiles in kitchen (near employee entrance). Replace tiles.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 03/29/2011Routine Inspection
  • Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Durable, corrosion-resistant, and non-absorbent
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials.
    Comment:
    CLEAN BOWLS STORED ON CART UNDER MICROWAVE MUST BE STORED ON BAR MESH OVER A TERRY CLOTH TOWEL OR ON A SMOOTH NON-ABSORBENT SURFACE.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN THE CABINET UNDER THE FLOOR AND ALL EQUIPMENT IN KITCHEN.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    food prep area
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    THE FLUORESCENT BULBS MUST BE SHATTERPROOF OR ENCLOSED BY SLIP TUBES WITH END CAPS OR SHIELDED.
    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
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    PAINT OR REPLACE THE DAMAGED, WORN, SOILED CEILING TILES IN THE KITCHEN AFTER IT HAS BEEN DETERMINED THAT THE ROOF LEAKS ARE CORRECTED.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 09/21/2010Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE GE OVEN AND THE RANGE DRIP PAN.
    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: Package Integrity
    Items:
    Food package(s)
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    ONE DENTED CAN OF SAURKRAUT WAS ON THE STORAGE SHELF. IF A CAN IS DENTED ON SITE USE THE CONTENTS AS SOON AS POSSIBLE. IF A CAN IS DELIVERED DENTED OR DAMAGED RETURN IT TO SUPPLIER FOR CREDIT OR DISCARD IT . . . DO NOT USE THE CONTENTS. , CORRECTED TODAY, CAN REMOVED.
    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.
  • Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE GE OVEN AND THE RANGE DRIP PAN.
    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
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    THE CONTAINER AT THE BAR USED FOR HOLDIN WIPING CLOTHS HAS ONLY WATER + SOAP IN IT. YOU MUST ADD SANITIZER.
    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
 03/16/2010Routine Inspection
  • Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    CLEAN OR REPLACE THE OVEN MITTS.
    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
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE FLOOR UNDER THE 2 DOOR FREEZER AND THE 1 DOOR COOLER.
    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 Not under refrigeration
    Corrections:
    Store under refrigeration.
    Comment:
    ONCE A CONTAINER OF HOT FOOD SUCH AS SOUP, MEAT SAUCE, AU JUS, ETC. COOLS TO 135 DEGREES,PLACE IT IN SHALLOWER PANS TO COOL IN THE WALK-IN OR USE AN ICE BATH. THE METHOD FOR COOLING USED MUST REDUCE THE FOOD TEMPERATURE FROM 135 DEGREES TO 70 DEGREES WITHIN 2 HOURS AND TO 41 DEGREES WITHIN AN ADDITIONAL 4 HOURS.
    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
  • Hair Restraint Effectiveness
    Items:
    Hair restraint
    Problems:
    Not properly
    Corrections:
    Replace/maintain to meet requirements above.
    Comment:
    THE COOK IS REQUIRED TO RESTRAIN HER HAIR - EITHER BY WEARING A HAIRNET OR HAT. A PONY TAIL CANNOT SWING LOOSE.
    General violation description:
    2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    THE WIPING CLOTHS MUST BE HELD IN A CONTAINER OF WATER + SANITIZER BETWEEN USES. SOAPY WATER IS NOT ADEQUATE TO CLEAN SURFACES OR EQUIPMENT.
    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
 09/25/2009Routine Inspection
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    in the walk in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IN THE WALK-IN: 1/2 GAL. OF MILK = 44 DEGREES, JAR OF GARLIC = 45 DEGREES, CUT CELERY = 43 DEGREES, CUT POTATOES = 42 DEGREES. ADJUST THE WALK-IN SO IT HOLDS FOOD AT 41 DEGREES FARENHEIT ( COOLER MUST BE AT 38-39 DEGREES). DISCARD ANY POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN HELD ABOVE 41 DEGREES FOR 4 OR MORE 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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    in the walk in cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IN THE WALK-IN: 1/2 GAL. OF MILK = 44 DEGREES, JAR OF GARLIC = 45 DEGREES, CUT CELERY = 43 DEGREES, CUT POTATOES = 42 DEGREES. ADJUST THE WALK-IN SO IT HOLDS FOOD AT 41 DEGREES FARENHEIT ( COOLER MUST BE AT 38-39 DEGREES). DISCARD ANY POTENTIALLY HAZARDOUS FOODS THAT HAVE BEEN HELD ABOVE 41 DEGREES FOR 4 OR MORE 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)
  • Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE GE OVEN.
    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
  • Clean Sight/Touch-No Accum/Enc
    Items:
    Non-food contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE GE OVEN.,
    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
03/26/2009Routine Inspection

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