- Critical: Backflow Prevention
- Comment:
- Observed proper air gap for ice machine drain lines. Corrected
- 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: Conditions of Use
- Comment:
- Observed no unapproved pest sprays. Corrected
- 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: Equipment Food-Contact Surface
- Comment:
- Observed ice machine clean. Corrected
- 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: Gloves, Use Limitation
- Comment:
- Observed proper glove use. Corrected
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Manual and Mechanical Warewash
- Comment:
- Observed 100 ppm chlorine on utensils at dish machine. Corrected
- 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:
- Observed no cross contamination in coolers. 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
- Critical: System Maintained in Good Repa
- Comment:
- Observed toilet working in employee restroom. Corrected
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/27/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- Observed improper air gap for ice machine drain line. To prevent the possibility of back flow, air gap must be at least 1 inch. Raise and secure drain line to ice machine above drain bowl. Correct immediately,
- 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: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed large container of ortho home defense pest spray in establishment. Say for household use only on it. Remove from facility. Use commercial pest sprays or work with your pest control provider. Correct immediately,
- 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: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed excess black residue inside ice machine. Clean and sanitize ice machine. Empty or thaw ice before cleaning. Food contact surfaces must be clean and sanitized. 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: Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- Observed employee touching cell phone, soiled apron, soiled items, and a drain pipe with same pair of gloves then touching clean utensils with them on cook line. Gloves must be changed when soiled and after touching soiled items. Hands must be washed before putting on new pair of gloves. Train employees on proper glove use. Correct immediately,
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed 0 ppm chlorine on utensils dish machine. For proper sanitation 50 - 100 ppm chlorine must be present on utensils. Use the 3 compartment sink method until dish machine is fixed. Utensils and food contact surfaces must be sanitized. Correct immediately.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed two boxes of raw beef stored over chips and bread in walk in cooler. Store all below and away from ready to eat foods. Correct immediately,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Observed toilet in employee restroom with handle broken. Employees have to flush from inside of tank. Fix toilet flusher in employee restroom. Correct immediately,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- Observed can opener blade on mounted can opener rusty. Replace blade. Can opener blades can not be dull or rusty. Correct immediately
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed shelves in walk in cooler, prep sink handles, shelves above 3 compartment sink, and shelves in prep area with excess food debris on them. Clean and sanitize these areas. Non food contact surfaces must clean. Correct immediately
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not tight-fitting Gaps greater than 1/16 of an inch
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- Observed back door not tight sealing. Gap on bottom of back door. Provide weather strip on back door or fix back door to be tight sealing. Correct immediately
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
01/12/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- PREP COOLER FOODS ABOVE AND BELOW: LETTUCE, TOMATOES, PICO SAUCE, CHEESE ARE AT 40F. 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
- Comment:
- CORRECTED. WRITTEN PROCEDURE AND CHART FOR LOGGING HAS BEEN PROVIDED AND POSTED ABOVE THE SALSA STATION SO IT CAN BE ACCESSED BY EMPLOYEES.
- 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.
|
08/19/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER FOODS ABOVE AND BELOW: LETTUCE, TOMATOES, PICO SAUCE, CHEESE ARE AT 46F. DISCARDED FOODS.
- 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
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- PROVIDE A WRITTEN PROCEDURE FOR THE SALSA WHICH IS MADE FROM FRESH TOMATO INGREDIENTS. THE SALSA IS SITTING ON A TABLE AND GIVEN TO CUSTOMERS AS THEY ARE SEATED. OPERATOR SAYS THAT SALSA THAT IS MADE IN ADVANCE DOES NOT LAST FOR MORE THAN AN HOUR. EDUCATIONAL MATERIALS GIVEN.
- 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.
|
07/22/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- CORRECTED. AIR GAP PROVIDED AT OVERHEAD SPRAYER.
- 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: Food Temperature Measuring Dev
- Comment:
- CORRECTED. FOOD THERMOMETER PROVIDED.
- 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED. DISH MACHINE SANITIZING AT 50PPM-100PPM.
- 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
|
02/10/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- overhead sprayer
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- 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: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- 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)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISCONTINUE USE OF THE DISH MACHINE AND USE THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE UNTIL THE DISH MACHINE HAS BEEN REPAIRED TO SANITIZE FOOD UTENSILS AND EQUIPMENT BETWEEN 50-100PPM.,
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored Not clean
- Corrections:
- Store with handle extended out of product.
- Comment:
- DISPOSABLE CUPS WERE FOUND IN THE DRY GOODS USED FOR DISPENSING. USE DISPENSING TOOLS THAT PROVIDE HANDLES THAT DO NOT LAY IN THE PRODUCT BEING DISPENSED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE SCOOP WAS FOUND RESTING ON AN UNCLEAN SURFACE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/23/2014 | Routine |
- Critical: Cooling Methods
- Comment:
- RICE AND SEASONED BEEF AT 45F. STILL IN THE SECOND STAGE OF COOLING WITHIN ITS LAST 4 HOURS. CORRECTED. LEFT HAND OUT ON COOLING. CONSIDER USING ICE PADDLES AND STAINLESS STEEL CONTAINERS.
- 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
|
08/06/2013 | Follow-up |
- Critical: Cooling Methods
- Comment:
- 6 CONTAINERS OF SEASONED GROUND BEEF IN COVERED STAINLESS STEEL PANS AT 116F-135F. WORKING WITH BROKEN THERMOMETER. NOT CORRECTED. FOLLOW UP 8/6/13,
- 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
|
08/05/2013 | Follow-up |
- Critical: Cooling Methods
- Comment:
- 4 CONTAINERS (PLASTIC) OF SEASONED BEEF COOLING FOR 3 HOURS. TEMPERATURES AT 116F. DISCARDED. RISK CONTROL PLAN. FOLLOW UP IN 10 DAYS. , ,
- 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
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE 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: Potentially Hazardous Food (Ti
- Comment:
- WALK IN: TOMATOES AT 40F, RICE 41F. 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)
- In-Use Utensils, Between-Use S
- Comment:
- ICE SCOOP COUNTER PROVIDED THAT IS CLEANED AND SANITIZED. CORRECTED.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
07/25/2013 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Comment:
- OBSERVED 4 CONTAINERS OF RICE IN PLASTIC CONTAINERS WITH TEMPERATURES RANGING FROM 52F- 55F. , , ,
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ICE MACHINE WAS SOILED WITH BROWN SUBSTANCE. ,
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE WALK IN: TOMATOES 45F, LETTUCE 47F, RICE 52F-55F, GROUND BEEF 47F KEEP COLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored Not clean
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED STYROFOAM CUPS IN SALT AND FLOUR. SUGGESTION TO USE PLASTIC/METAL SCOOPS WITH HANDLES. OBSERVED ICE SCOOP LAYING ON TOP OF SOILED AREA. SUGGESTION TO STORE SCOOP IN A CLEAN CONTAINER. ,
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Comment:
- HAND WASH SINK HAS A SLOW LEAK. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/11/2013 | Routine |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Locations:
- Facility FOOD CONTACT SURFACE(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- CARDBOARD BOXES STORING BOTH FRIED TORTILLA "BOWLS" AND UNFRIED TORTILLAS THAT ARE FRIED AS CHIPS PLEASE PROVIDE ONLY CONTAINER(S) THAT ARE SMOOTH AND EASILY CLEANABLE AND THAT ARE CAPABLE OF BEING CLEANED/SANITIZED SUCH AS PLASTIC TUBS, THE BOWLS AND THE BOXES WERE DISCARDED THE (UNFRIED) CHIPS WERE PUT INTO A PLASTIC TUB
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- BOTH CUTTING BOARDS HAVE BECOME DEEPLY SCRATCHED PLEASE DISCONTINUE USE ON THIS SIDE AND FLIP THEM OVER TO THEIR SMOOTH SIDES , TODAY, PERSONNEL FLIPPED BOTH OVER
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Facility (ACRYLIC) CUTTING BOARD(S)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- BEER BOTTLE IN DRAIN, LARGE CAN IN FRONT OF PLEASE KEEP ACCESSIBLE TO ACCOMODATE FREQUENT, REQUIRED HANDWASHING, TODAY, IT WAS MADE ACCESSIBLE
- 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)
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01/10/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep free of old food residuals the can opener blade. Having a clean blade will help minimize the chance of accidental product contamination when the opener is used to open various canned goods., The person in charge had staff wash, rinse, and sanitize the entire can opener contraption at the time of todays inspection. Keep up with this important Food Safety cleaning practice.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- food prep area
- Problems:
- Not separated from Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- Relocate the can of WD-40 to the chemical storage area in rear. Do not store this or other chemical products with or near any foods and/or food related surfaces or equipment., The person in charge placed the WD-40 into the rear chemical storage area at the time of todays Routine Inspection. Keep up with this important safety practice well into the future.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Front Service Counter Warmer Unit
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the warmer area at the Front Service area. All underside areas of this unit must be cleaned and sanitized often to reduce / eliminate overhead accumulations that potentially could release and land on food products.
- 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 storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Properly elevate various boxes of food products located within the walk in cooler. All items must be at least 6" off the cooler floor to help avoid accidental contamination when conducting floor washings operations.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area Bulk product bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Begin practice of properly storing in-use bulk product dispensing utensils with the handle properly extended OUT of the various bulk products to minimize the chance of accidental contaminations.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep free of old food wastes the hand wash sink located adjacent to the three compartment sink. As sink becomes soiled, it must be cleaned out to encourage staff hand wash activities.
- 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)
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07/18/2012 | Routine Inspection |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- 3-compartment sink(s) drain
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Clean out the strainer in the flood rim thusly allow the drain located under the three compartment sink to flow freely. This drain must NOT overflow when the three compartment sinks are drained. If required due to a drain clog, have this drain professionally treated and unclogged.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior and exterior surfaces of all coolers / freezers. Do not let old food residuals accumulate on theses surfaces without frequent washings inside & out.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- kitchen dry storage room
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the floor areas within the dry storage portion of the kitchen. As food particles begin to accumulate, they should be swept up and the floors moped. Simply keep these floor areas cleaner with more frequent washings.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels in the dispenser located within the kitchen area. Keeping all dispenser stocked up with product, will allow for frequent and PROPER employee handwashing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish wash area 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:
- Remove items from improper storage directly in front of the hand wash sink located adjacent to the three compartment sink. Simply keep this hand wash sink easily accessible for frequent and proper staff hand wash activities.
- 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)
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01/18/2012 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Dry storage area floor
- Problems:
- Not separated from Equipment
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- Move small canister of gasoline to the chemical storage area of the facility. Do not store under or near the dry goods., The Person in Charge immediately moved the gas can when this violation was presented to her. Good Compliance. Simply keep the gas with other chemicals and maintain this important safety practice.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Front Service Counter microwave oven (s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep cleaner the interior surfaces of the microwave oven located near the front service areas. Do not let old food residuals accumulate on these interior surfaces without frequent washing. Simply wash interior surfaces at least daily.
- 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.
- Miscellaneous Sources
- Items:
- Food
- Locations:
- Dry storage area shelf
- Problems:
- Not protected From contamination
- Corrections:
- Protect against contamination
- Comment:
- Relocate the mouse trap from the dry storage area shelf to a proper location on the floor. Discontinue storing mouse traps near or adjacent to areas where food or food related equipment is. Simply keep the trap on the floor as designed.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish wash area Hand wash sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner and FREE of dirts, the hand wash sink located adjacent to the dish wash area. Make it sparkle so that it is inviting to staff for frequent and PROPER hand washing,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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07/28/2011 | Routine Inspection |
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and maintain racks in dry storage area.
- 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.
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store in protected manner.
- Comment:
- Lettuce was stored on floor of walk in cooler . Store this item on shelf.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Designed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Currently bowls are used to dispense seasonings. Provide a utensil with a handle for this purpose.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and maintain racks in dry storage area.
- 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.
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store in protected manner.
- Comment:
- Lettuce was stored on floor of walk in cooler . Store this item on shelf.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Designed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Currently bowls are used to dispense seasonings. Provide a utensil with a handle for this purpose.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and maintain racks in dry storage area.
- 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.
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Designed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- Currently bowls are used to dispense seasonings. Provide a utensil with a handle for this purpose.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store in protected manner.
- Comment:
- Lettuce was stored on floor of walk in cooler . Store this item on shelf.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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01/18/2011 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE REPAIRED. SANITIZES TODAY.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
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09/16/2010 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE DISHMACHINE DOES NOT DISTRIBUTE SANITIZER WHEN IT CYCLES. THE TEST STRIPS REGISTER 0 PPM WHEN USED. REPAIR THE MACHINE. SANITIZE CLEANED ITEMS IN THE SINK OR A CONTAINER WITH SANITIZING SOLUTION (50 - 100 PPM CHLORINE) UNTIL IT IS WORKING PROPERLY.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- THE DISHMACHINE DOES NOT DISTRIBUTE SANITIZER WHEN IT CYCLES. THE TEST STRIPS REGISTER 0 PPM WHEN USED. REPAIR THE MACHINE. SANITIZE CLEANED ITEMS IN THE SINK OR A CONTAINER WITH SANITIZING SOLUTION (50 - 100 PPM CHLORINE) UNTIL IT IS WORKING PROPERLY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN THE ICE MACHINE UPPER SHIELD TO REMOVE SLIME.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR OR REPLACE THE WALK-IN COOLER DOOR HANDLE.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces During dispensing
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- PLACE THE TEASPOONS (IN CONTAINER BY CHIPS) IN THE CONTAINER WITH SPOONS DOWN AND HANDLES UP.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
|
08/02/2010 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- REPLAE THE BLADE ON THE CAN OPENER.
- 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.
- Warewasher, Operating Instruct
- Items:
- Warewashing machine and components
- Problems:
- Not operated in accordance with manufacturer's specifications
- Corrections:
- Operate in accordance with manufacturer specifications.
- Comment:
- WHEN THE SANITIZER BARREL FOR THE DISHMACHINE IS CHANGED REMIND DISHWASHERS TO PRIME THE SANITIZER PUMP BEFORE PUTTING DISHES, GLASSES, UTENSIL INTO THE MACHINE.
- General violation description:
- 4-501.15 - (A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (B) A WAREWASHING machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
|
02/01/2010 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- 1-door refrigerator(s) Kitchen Area
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DICED TOMATOES AT THE TOP HAD 46 F. MOVE THEM TO PROPERLY FUNCTIONING COOLER AND ADJUST AND/ OR REPAIR TO BRING FOOD TEMPERATURE TO < 41 F IMMEDIATELY. REVISIT IS WITHIN 10 DAYS., , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 1-door refrigerator(s) shelves
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Locations:
- floor Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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07/08/2009 | Routine Inspection |
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