- Critical: Backflow Prevention Device, Wh
- Comment:
- SPRAY NOZZLE IS ABOVE FLOOD DRAIN. REPAIRED WITH NEW SPRING ON HOSE. CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Potentially Hazardous Food (Ti
- Comment:
- AT PIZZA STATION PIZZA SAUCE WAS 35*F, PEPPERONI 41*F, PORK 39 *F, AND PORK 40*F. LETTUCE IS IN WALK-IN COOLER AT 39*F. CORRECTION WAS IMPLEMENTED BY STORING LESS FOODS IN REACH-IN AND COOLING COMPANY ADJUSTED COLD HOLDING TEMPERATURES. 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)
- Handwashing Signage
- Comment:
- HAND WASH SIGNAGE IS PROVIDED AT ALL HAND WASHING SINKS. 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.
- Intensity
- Comment:
- ALL LIGHTING IS REPLACED. CORRECTED.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
04/29/2015 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NOZZLE SPRAY AT 3 COMPARTMENT SINK BELOW DRAIN BOARD. PLUMBING SHALL BE INSTALLED TO PRECLUDE BACK FLOW OF SOLID, LIQUID, OR GAS CONTAMINATION INTO THE WATER SYSTEM AT EACH POINT OF USE IN FOOD ESTABLISHMENT. RAISE OR REPLACE NOZZLE IMMEDIATELY. ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED CAN OPENER IN PREP AREA. FOOD CONTACT SURFACES SHALL BE CLEANED TO SIGHT AND TOUCH. CAN OPENER WAS PLACED IN 3-COMPARTMENT SINK TO BE CLEANED. 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: Exclusions and Restrictions
- Items:
- Person-in-charge
- Problems:
- Failed to restrict sick/ill employee(s)
- Corrections:
- Place restrictions as required by code.
- Comment:
- PERSON-IN-CHARGE(PIC) WAS NOT AWARE OF THE RESTRICTIONS OF A FOOD EMPLOYEE WHO IS VOMITING INSIDE THE ESTABLISHMENT. PIC SHALL RESTRICT EMPLOYEE WHO IS CONSISTENTLY VOMITING FROM WORKING AROUND FOOD. INSPECTOR EDUCATED PIC ON CODE REQUIREMENTS OF RESTRICTING SICK EMPLOYEES FROM WORKING INSIDE THE ESTABLISHMENT. CORRECTED.
- General violation description:
- 2-201.12 - The PERSON IN CHARGE shall: (A) Exclude a FOOD EMPLOYEE from a FOOD ESTABLISHMENT if theFOOD EMPLOYEE is diagnosed with an infectious agent specified under 2-201.11(A)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- AT THE PIZZA STATION THE FOLLOW FOODS WERE NOT BELOW 41*F: PEPPERONI-45 *F HAM AND GROUND BEEF-46*F PIZZA SAUCE-47*F PORK-49*F AT SANDWICH STATION SLICED LETTUCE AND TOMATOES WERE 45*F EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41*F OR LESS. PIC PLACED ALL PHF INSIDE WALK-IN AND REPLACED IT WITH FOODS THAT WERE 41*F OR LESS. , AT THE PIZZA STATION THE FOLLOWING FOODS WERE NOT BELOW 41*F: PEPPERONI-45 *F HAM AND GROUND BEEF-46*F PIZZA SAUCE-47*F PORK-49*F AT SANDWICH STATION SLICED LETTUCE AND TOMATOES WERE 45*F EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) SHALL BE MAINTAINED AT 41*F OR LESS. PIC PLACED ALL PHF INSIDE WALK-IN AND REPLACED IT WITH FOODS THAT WERE 41*F OR LESS. ,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- OBSERVED EMPTY FOOD JARS INSIDE HAND WASH SINK ACROSS FROM PREP TABLE. HAND WASH SINK SHALL BE ACCESSIBLE FOR HAND WASHING ONLY. PIC REMOVED JARS DURING INSPECTION. CORRECTED.
- 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)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO HAND WASH SIGNAGE AT ALL HAND WASH SINKS INSIDE RESTAURANT. A SIGN SHALL BE POSTED AT EACH HAND WASH SINK TO REMIND FOOD EMPLOYEES TO WASH THEIR HANDS. PROVIDE SIGNAGE 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.
- Intensity
- Items:
- Lighting intensity
- Comment:
- OBSERVED BURNT OUT LIGHT BULBS ABOVE 3 COMPARTMENT SINK AND IN THE DRY STORAGE AREA. LIGHT INTENSITY SHALL BE AT LEAST 108 LUX AT A DISTANCE OF 30 INCHES FOR WAREWASHING. PROVIDE ADEQUATE LIGHTING.,
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
04/17/2015 | Routine |
- Critical: Compliance with Food Law
- Items:
- Food source(s)
- Problems:
- Do not comply with law
- Corrections:
- Provide labels that comply with law.
- Comment:
- TWO CANS OF FOOD OBSERVED WITH LARGE DENTS. ALL FOOD CANS SHALL BE IN SOUND CONDITION. DISCARD/REMOVE CANS IMMEDIATELY FOR FOOD SAFETY., CORRECTED-CANS REMOVED FROM SERVICE TODAY.
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- 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
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- ceiling
- 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
- Repairing
- Items:
- Physical facilities
- Locations:
- cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- COOLER (WITH SLICER ON IT) IS NOT IN WORKING ORDER. ALL EQUIPMENT SHALL BE IN WORKING CONDITION. REPAIR OR REMOVE UNIT WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/03/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed old debris on can opener blade. Corrected by cleaning.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Feta cheese was not date marked. Corrected by date marking.
- 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
|
06/12/2014 | 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 Person in Charge located a roll of paper hand towels and replaced missing item at the dish wash area hand wash sink. Keep up with this important Food Safety and 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
- Equipment, Utensils, Linens, a
- Items:
- Single-service/single-use article(s)
- Locations:
- kitchen dry storage room
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various single service type dry goods a minimum 6" off the floor of the dry storage room. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
- Warewashing Sinks, Use Limitat
- Locations:
- Dish washing Area 3-compartment sink
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep much cleaner the three compartment sink basins. This entire sink must be kept clean throughout the day as necessary to maintain clean in appearance. The "sanitize" basin MUST be cleaned and properly sanitized prior to any future food prep activities or dish washing procedures.
- General violation description:
- 4-501.16 - (A) A WAREWASHING sink may not be used for handwashing as specified under # 2-301.15. (B) If a WAREWASHING sink is used to wash wiping cloths, wash produce, or thaw FOOD, the sink shall be cleaned as specified under # 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. Sinks used to wash or thaw FOOD shall be SANITIZED as specified under Part 4-7 before and after using the sink to wash produce or thaw FOOD.
|
11/26/2013 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue placing the rubbish container or other obstructions in front of the Kitchen hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff., The rubbish container was relocated by the Owner at the time of todays Routine Inspection. Keep up on this important Food Safety & Hygiene practice.
- 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)
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Re-install missing baffle filters and close up any gaps within the overhead areas of the ventilation hood canopy so that this system can properly and efficiently capture and collect waste greases as originally designed.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
05/29/2013 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS ( DELI MEATS, PASTA SALAD, ETC) DATE MARKED FOR 8 DAYS., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A CONSUME BY DATE NOT TO EXCEED 7 DAYS.
- 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
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- dish washing area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ICE ACCUMULATED INSIDE 2 CHEST FREEZERS - DEFROST 2) OBSERVED ACCUMULATED GREASE/DEBRIS ON 3-COMPARTMENT SINK AND HANDSINK FIXTURES
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/15/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS RELOCATED TO ALTERNATE LOCATION FOR ITEMS IN DISPLAY COOLER., POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW AT PIZZA PREP TABLE.
- 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)
- Cleaning, Frequency/Restrictio
- Comment:
- FLOORING CLEANED.
- 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.
- Lighting, Intensity
- Comment:
- ADEQUATE LIGHT PROVIDED.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Toilet Rooms, Enclosed
- Comment:
- RESTROOM DOORS SELF-CLOSING.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
05/24/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) PEPPERONI AT 48F, SAUSAGE AT 47F, GROUND BEEF AT 48F, HAM AT 47F IN MIDDLE PORTION OF PIZZA PREP TABLE 2) PASTA AT 50F AND CHEESECAKE AT 50F INSIDE FRONT DISPLAY 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)
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- VARIOUS FILTERS SOILED AT COOKLINE AND PIZZA OVEN.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk-in cooler(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- WALK-IN COOLER FLOOR SOILED BENEATH RACKS AND ALONG THE WALLS.,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- EQUIPMENT IN POOR REPAIR: 1) PIZZA PREP STATION COOLER - ICE ACCUMULATED ON COILS BELOW FOODS AT RAISED RAIL 2) FRONT COUNTER DISPLAY COOLER - ICE ACCUMULATED ON COOLING MECHANISM INSIDE UNIT, EQUIPMENT IN POOR REPAIR: 1) PIZZA PREP STATION COOLER - ICE ACCUMULATED ON COILS BELOW FOODS AT RAISED RAIL - CORRECTED - UNIT REPAIRED 2) FRONT COUNTER DISPLAY COOLER - ICE ACCUMULATED ON COOLING MECHANISM INSIDE UNIT
- 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.
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- dish washing area
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- NO LIGHT IN DISH WASHING AREA ABOVE 3-COMPARTMENT SINK - NEED ADEQUATE LIGHTING IN ORDER TO EFFECTIVELY CLEAN/ SANITIZE DISHWARE AND UTENSILS. ,
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restroom(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
05/03/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Coolers Facility
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SLICED DELI MEATS DATED FOR NOVEMBER 11TH, 15TH AND 16TH INSIDE THE COOKLINE 2-DOOR COOLER AND WALK-IN COOLER., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A DATE MARK FOR A TOTAL OF 7 DAYS.
- 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
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Rear prep area
- 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:
- Rear Kitchen Area
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s) faucet(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s)
- Locations:
- employee restroom(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
11/03/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Facility
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS NOT DATE MARKED (RIBS, PASTA, COLESLAW, ETC) INSIDE WALK-IN COOLER, 2-DOOR REACH-IN COOLER AND DISPLAY COOLER., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS PROVIDED WITH A DATE MARK FOR A TOTAL OF 7 DAYS.
- 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: Working containers, Common Nam
- Items:
- Working containers-toxics
- Locations:
- Chemical spray bottle(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- ALL CHEMICAL SPRAY BOTTLES LABELED WITH THE COMMON NAME.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Rear Kitchen Area
- 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
|
05/18/2011 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DATE MARKING OF POTENTIALLY HAZARDOUS FOODS. IT IS IMPORTANT AND REQUIRED THAT ALL POTENTIALLY HAZARDOUS FOODS (DELI MEATS - PASTA SALAD) ARE MARKED WITH A SYSTEM SO THAT FOOD IS ROUTINELY USED BEFORE 7 DAYS. CORRECTED DURING INSPECIOTN MANAGER DISCUSSED DATE MARKING WITH EMPLOYEES
- 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
|
11/18/2010 | Routine Inspection |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s) restricted use
- Locations:
- wiping cloth sanitizing solution wiping cloths
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- SANITIZER CONCENTRATION EXCEEDS 50-100 PPM CHLORINE INSIDE WIPING CLOTH CONTAINER - WHICH WILL LEAVE TOXIC RESIDUES ON FOOD CONTACT SURFACES OF EQUIPMENT. CORRECTION MADE: OBSERVED PROCEDURAL CHANGED TO DRAW SANITIZER FROM THIRD COMPARTMENT SINK. THE CHLORINE BLEACH AND WATER RATIO IS TESTED TO ASSURE THE CONCENTRATION DOES NOT EXCEEDS 50-100 PPM.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEES DID NOT KNOW REPORTABLE ILLNESS SYMPTOMS
- General violation description:
- 2-201.11 - VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. NOR DID THE FOOD EMPLOYEES KNOW THE NAMES OF REPORTABLE DIAGNOSIS FROM ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: FOLLOWING INSTRUCTION WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" THE FOOD EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5, THEIR REQUIREMENT TO INFORM THE PERSON IN CHARGE AND THE ACTIONS REQUIRED TO REMOVE THE RESTRICTIONS.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Refrigerator unit(s) Door Handles
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED ENCRUSTED FOOD & GREASE EMBEDDED ON THE BACK SIDE SURFACES OF DOOR HANDLES AND ON THE WATER FACET HANDLES TO THE DISH WASH SINKS. CORRECTION MADE: OBSERVED CITED SURFACES CLEANED TO SIGHT AND TOUCH.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Locations:
- kitchen Food Employee
- Problems:
- not available
- Corrections:
- Make available at all times.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- kitchen Freezer(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED MISSING HANDLE TO THE UP-RIGHT FREEZER
- General violation description:
- 4-501.11 - REPLACE WITH NEW.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Kitchen Area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- OBSERVED UNPROTECTED FLURECENT CEILING LIGHT TUBES ABOVE THE BACK KITCHEN, THE DISH-WASH AREA AND THE DRY STORAGE ROOM. INSTALL THE PROTECTIVE SLEEVES AND PLASTIC END CAPS TO CAPTURE GLASS FRAGMENTS FROM POSSIBLE BULB BREAKAGE.
- 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
|
05/18/2010 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- walk-in cooler(s) wall(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- MOLD AND SOILS OBSERVED ON THE RIGHT-SIDE WALL OF THE WALK-IN COOLER AND CONDENSATION DRAINLINE.
- 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:
- Kitchen Area
- 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
|
10/27/2009 | Routine Inspection |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- SANITIZING SOLUTION AT PIZZA PREP STATION EXCEEDS 50-100PPM CHLORINE - UTILIZE CHEMICAL TEST STRIPS TO ENSURE PROPER SANITIZING SOLUTION 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)
- Light Bulbs, Protective Shield
- Items:
- Infrared/heat light shielding
- Locations:
- Dry storage area
- Problems:
- Not provided
- Corrections:
- Provide.
- 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
- Lighting, Intensity
- Items:
- Lighting intensity
- Locations:
- Dry storage area
- Problems:
- Less than 10 foot candles
- Corrections:
- Provide as required
- Comment:
- BURNED OUT LIGHTBULBS IN DRY STORAGE AREA - INADEQUATE LIGHTING.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
04/09/2009 | Routine Inspection |
Restaurant representatives - add corrected or new information about Paisanos, 5511 Schaefer, Dearborn, MI 48126 »