- Preset Tableware
- Items:
- Preset tableware
- Locations:
- Dining area
- Problems:
- Not protected from contamination By being wrapped, covered, or inverted
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Mop sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- NO COLD WATER SUPPLY TO MOP SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/21/2015 | Routine |
- Critical: Handwashing Sink, Installation
- Comment:
- Observed at time of inspection hand wash sink is provided with hot water of 100 F. Corrected.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Handwashing Signage
- Comment:
- Observed at time of inspection hand wash sign provided. Corrected.
- 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.
|
11/18/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection no hot water at hand sink out side bathroom. Correct by providing hot water of 100 F immediately. A follow up will occur in about 10 days.,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- Observed at time of inspection cooked sausages hot holding at 115 F. Cooked oatmeal at 110 F. Hot held potentially hazardous food shall be held at 135 F or above. Corrected at time of inspection oatmeal was voluntarily discarded. Sausages had only out for about 3 hours and were re cooked to 165 F. 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- Observed at time of inspection pancake batter containing whipped egg placed out under time as a public health control. Batter was marked with time it was placed out but it was not marked with discard time. When food is under time as a public health control both the placement time and discard time must be provided. Written procedures were provided. This is a repeat violation fill out and submit provided risk control plan. Corrected at time of inspection discard times were provided for pancake batter.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection hand wash sign at wait station is missing. Correct by providing as soon as possible, a follow up will occur at the next routine inspection. ,
- 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.
|
11/05/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- An e-mail was received containing a copy of updated menu. All menu items that could contain raw or under cooked ingredients were correctly asterisked and linked to disclaimer and reminder statement at the bottom of the menu. Violation 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
|
06/16/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed at time of inspection menu consumer advisory provided with reminder statement "Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness." However the Consumer advisory was missing the discloser stating that these menu items could be cooked to order or could contain raw or under cooked ingredients. An asterisk was provided to foods that could contain raw or under cooked ingredients but it liked them to the reminder statement and not a discloser statement. Correct by providing discloser statement with asterisk linking it to menu items that could be ordered under cooked or contain raw ingredients. Correct immediately a follow up will occur in about 30 days.,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- Observed at time of inspection all time control food on the cook line German pancake mix, wiped egg, turkey sausage, had time to discard placed on it but did not have the time it was placed out. All time controlled food should be marked with both the time it was placed out and the time to discard. Corrected at time of inspection times provided.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
05/22/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE INTERIOR CLEANED AND SANITIZED
- 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
|
12/02/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE OF PINK RESIDUE OBSERVED,
- 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
|
11/20/2013 | Routine |
- Critical: Hot Water and Chemical
- Comment:
- BOTH DISHWASHERS ARE ACHIEVING TEMPERATURE TO SANITIZE BY HEAT PROPERLY
- 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
|
06/18/2013 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- BOTH DISHWASHERS IS NOT SANITIZING BY HEAT PROPERLY......AS DETERMINED BY THERMOLABEL FAILURE TO MELT. SERVICE DISHWAQSHERS TO PROPERLY SANITZE BY HEAT,
- 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
|
05/29/2013 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED. NEW FOOD-PROBE THERMOMETERS HAVE BEEN PURCHASED AND ARE AVAILABLE IN THE PREP AREA AND COOK LINE FOR USE.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. ALL FOODS IN THE FRONT PREP COOLER OBSERVED HELD AT 41F OR BELOW. THE AMBIENT AIR TEMPERATURE OF THE COOLER AT 39F. TEMPERATURE MONITORING LOGS ARE COMPLETED AND AVAILABLE FOR REVIEW.
- 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)
|
12/19/2012 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO FOOD PROBE THERMOMETERS PRESENT IN FACILITY. A FOOD PROBE THERMOMETER MUST BE PROVIDED TO MONITOR FOOD TEMPERATURES DURING HOT HOLDING, COLD HOLDING, COOKING, COOLING, ETC. PROVIDE AT LEAST ONE METAL STEM FOOD PROBE THERMOMETER TO MONITOR FOOD TEMPERATURES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE FRONT PREP COOLER THE FOLLOWING FOODS OBSERVED HELD AT UNSAFE TEMPERATURES: -CREAM AT 52 DEGREES F -SOUR CREAM AT 56 DEGREES F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD THE FOOD ITEMS THAT WERE HELD ABOVE 41F FOR MORE THAN 4 HOURS. DO NOT USE THIS COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS UNTIL IT IS HOLDING FOOD AT 41F OR BELOW. MONITOR THE AIR TEMPERATURE OF THE COOLER DAILY TO ENSURE THAT IT IS HOLDING PROPER TEMPERATURE. CORRECT IMMEDIATELY. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- OBSERVED AN AMBIENT AIR TEMPERATURE OF 56 DEGREES F IN THE FRONT PREP COOLER. THE CONDENSER FAN OBSERVED TO BE SOILED. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 38F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS FREQUENTLY OPENED. REPAIR THE PREP COOLER TO HOLD PROPER TEMPERATURE. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLER UNTIL IT IS HOLDING FOOD AT 41F 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.
- Single-Service and Single-Use
- Items:
- Bulk milk tube
- Problems:
- Cut longer than 1 inch
- Corrections:
- Cut milk tube as specified above.
- Comment:
- OBSERVED THE MILK TUBES FROM THE BULK MILK DISPENSER TO BE CUT WITH 3-5 INCHES OF TUBING EXTENDING OUT OF THE COOLER. TO PREVENT HOLDING MILK AT ROOM TEMPERATURE, THE TUBE SHALL BE CUT ON A 45 DEGREE ANGLE AND HAVE NO MORE THAN 1 INCH PROTRUDING FROM THE COOLER. CUT THE MILK TUBES DOWN TO 1 INCH AND ON A 45 DEGREE ANGLE. CORRECTED DURING INSPECTION BY CUTTING THE MILK TUBES AS REQUIRED.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
|
11/28/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- CORRECTED. ALL FOOD IN THE FRONT PREP COOLER OBSERVED AT 41F OR BELOW. THE COOLER HAS BEEN SERVICED AND TEMPERATURES ARE MONITORED DAILY.
- 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
- Comment:
- CORRECTED. NO BARE HAND CONTACT WITH READY-TO-EAT FOOD OBSERVED. STAFF HAVE BEEN TRAINED TO USE GLOVES OR UTENSILS WHEN HANDLING READY-TO-EAT FOODS.
- 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
|
07/10/2012 | 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:
- IN THE FRONT PREP COOLER THE FOLLOWING FOODS OBSERVED HELD AT UNSAFE TEMPERATURES: -MILK AT 54 DEGREES F -CREAM AT 48 DEGREES F -SOUR CREAM AT 54 DEGREES F COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. DISCARD THE FOOD ITEMS THAT WERE HELD ABOVE 41F FOR MORE THAN 4 HOURS. DO NOT USE THIS COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS UNTIL IT IS HOLDING FOOD AT 41F OR BELOW. MONITOR THE AIR TEMPERATURE OF THE COOLER DAILY TO ENSURE THAT IT IS HOLDING PROPER TEMPERATURE. ALL POTENTIALLY HAZARDOUS FOOD ITEMS IN THE FRONT PREP COOLER WERE DISCARDED AT THE TIME OF INSPECTION. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TO ENSURE THAT ITEMS ARE HELD PROPERLY.,
- 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)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- 1. BANANA HANDLED WITH BARE HAND WHILE SLICING 2. TOAST HANDLED WITH BARE HAND WHILE BUTTERING/PLATING BARE HAND CONTACT MUST BE AVOIDED WITH ALL READY-TO-EAT FOODS BY USING GLOVES, DELI TISSUE, TONGS, OR OTHER UTENSILS. TRAIN STAFF ON PREVENTING BARE HAND CONTACT. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- OBSERVED AN AMBIENT AIR TEMPERATURE OF 56 DEGREES F IN THE FRONT PREP COOLER. NO COLD AIR FELT BLOWING FROM THE UNIT. THE CONDENSER FAN OBSERVED TO BE HEAVILY SOILED. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 38F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS FREQUENTLY OPENED. REPAIR THE PREP COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLER UNTIL IT IS HOLDING FOOD AT 41F 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.
- Single-Ser./Use Art., Use Limi
- Items:
- Bulk milk tube
- Problems:
- Cut longer than 1 inch
- Corrections:
- Cut milk tube as specified above.
- Comment:
- OBSERVED THE MILK TUBES FROM THE BULK MILK DISPENSER TO BE CUT AT A 90 DEGREE ANGLE WITH 3-4 INCHES OF TUBING EXTENDING OUT OF THE COOLER. TO PREVENT HOLDING MILK AT ROOM TEMPERATURE, THE TUBE SHALL BE CUT ON A 45 DEGREE ANGLE AND HAVE NO MORE THAN 1 INCH PROTRUDING FROM THE COOLER. CUT THE MILK TUBES DOWN TO 1 INCH AND ON A 45 DEGREE ANGLE.
- General violation description:
- 4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- WIPING CLOTHS OBSERVED STORED IN SOAPY WATER AND NOT SANITIZER. WET WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. STORE THE WIPING CLOTHS IN A SANITIZER SOLUTION AT 50-100 PPM OF CHLORINE.
- 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
|
06/20/2012 | Routine Inspection |
| No violation noted during this evaluation. | 12/08/2011 | Routine Inspection |
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- MICROWAVE IN BACK PREP AREA IS DIRTY. CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN.
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- CONTAINER OF SOAPY WATER STORED IN HAND SINK AT COOKLINE. HAND SINKS MUST BE EASILY ACCESSIBLE AT ALL TIMES.
- 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)
|
06/10/2011 | Routine Inspection |
| No violation noted during this evaluation. | 01/05/2011 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- 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
|
12/23/2010 | 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
- Critical: Separation, Packaging, & Segre
- Comment:
- RAW SAUSAGE STORED ON BOTTOM SHELF. VIOLATION CORRECTED.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
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06/16/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(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 ICE MACHINE REGULARLY.,
- 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: Separation, Packaging, & Segre
- 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:
- SAUSAGE PATTIES AND LINKS STORED OVER CREAMER IN WALK-IN COOLER. STORE RAW ANIMAL FOODS BELOW/AWAY FROM READY-TO-EAT FOODS.,
- 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
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06/04/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Original Pancake House, 20273 Mack, Grosse Pointe Woods, MI 48236 »