- Critical: Backflow Prevention, Air Gap
- Comment:
- THE SPRAY NOZZLE NOW HANGS SEVERAL INCHES ABOVE THE SINK RIM. VIOLATION IS CORRECTED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Handwashing Cleanser, Availabi
- Comment:
- A CONTAINER OF SOAP ON THE WALL NOW FUNCTIONS PROPERLY. VIOLATION IS CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Temperature Measuring Devices
- Comment:
- A THERMOMETER IS NOW IN THE REACH-IN FREEZER. VIOLATION IS CORRECTED.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
03/12/2015 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- THE DRAINPIPE HAS BEEN CUT SO THAT IT NOW TERMINATES ABOVE THE RIM OF THE FLOOR DRAIN BOWL. VIOLATION IS 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: Backflow Prevention, Air Gap
- Comment:
- THE NOZZLE STILL HANGS BELOW THE FLOOD RIM OF THE SINK. REPAIR FIXTURE TO PROVIDE AN AIR GAP OF SEVERAL INCHES BETWEEN THE NOZZLE AND THE SINK RIM. CORRECT THIS IN 10 DAYS OR LESS.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Handwashing Cleanser, Availabi
- Comment:
- A CONTAINER OF LIQUID SOAP HAS BEEN INSTALLED, BUT THE DISPENSER NEEDS TO BE REPAIRED SO THAT IT DISPENSES THE SOAP. CORRECT THIS ITEM IN 10 DAYS OR LESS.,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Temperature Measuring Devices
- Comment:
- A THERMOMETER IS NOW LOCATED IN THE WALK-IN FREEZER. A THERMOMETER IS STILL NEEDED FOR THE REACH-IN FREEZER. CORRECT THIS IN 10 DAYS OR LESS.,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Effectiveness
- Comment:
- FOOD PREP STAFF ARE NOW WEARING HAIR NETS. VIOLATION IS CORRECTED.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Food Storage Containers, Ident
- Comment:
- THE TUB OF BARBECUE SAUCE WAS LABELED AT TIME OF THIS VISIT. VIOLATION IS CORRECTED.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
|
02/27/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- Under food prep sink
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAINPIPE FOR THE FOOD PREPARATION SINK DOES NOT STOP AT LEAST ONE INCH ABOVE THE RIM OF THE FLOOR DRAIN BOWL. DRAIN PIPES FOR FOOD PREPARATION SINKS MUST END AT LEAST ONE FULL INCH OF [ABOVE SIC.] THE INLET OF THE RECEIVING DRAIN. SHORTEN PIPE TO PROVIDE THIS AIR GAP. MINIMUM MUST EXIST UNDER LOWEST TIP OF DRAIN PIPE.,
- 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: Backflow Prevention, Air Gap
- Locations:
- Above the 3-compartment sink
- Comment:
- AT THE 3 COMPARTMENT SINK AREA, THE SPRAYER HOSE HANGS BELOW THE RIM OF SINK IF NOT IN ITS HOLDER. BACKFLOW PREVENTION MUST BE PROVIDED BY HAVING AN ADEQUATE AIR GAP HERE. REVERSE OR REPLACE THE RETRACTOR SPRING SO NOZZLE HANGS SEVERAL INCHES ABOVE THE SINK RIM., ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Common Name
- Items:
- Working containers-toxics
- Locations:
- By the Rack(s)
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- TWO SPRAY BOTTLES OF BLUE SOLUTION WERE UNLABELED. ALL CONTAINERS OF CLEANING/TOXIC SOLUTIONS MUST BE LABELED. LABEL CONTAINERS WITH LABELS OR A MAGIC MARKER. COVER THE LABEL OR MARKING WITH PLASTIC CLEAR TAPE TO PREVENT LABEL FADING OR REMOVAL. CORRECTED AT TIME OF VISIT.
- 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.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- By the Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- THERE IS NO PAPER TOWEL AT THE FOLLOWING SINKS: A) COOKLINE HAND SINK FACING EAST B) DISHWASH 3 COMPARTMENT SINK AREA HAND WASH SINK ALL HAND WASH SINKS MUST HAVE A HAND DRYING PROVISION. PROVIDE PAPER TOWELS AS SOON AS POSSIBLE. CORRECTED AT TIME OF VISIT.
- 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:
- at the Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate supply of soap at all hand sinks.
- Comment:
- THERE IS NO HAND SOAP FOR THE DISHWASH AREA HAND SINK. ALL HANDWASH SINKS MUST HAVE AN ADEQUATE SUPPLY OF SOAP. PROVIDE HAND SOAP HERE AS SOON AS POSSIBLE., ,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- in the reach-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- IN THE WALK-IN COOLER, SMALL BAGS OF SLICED HAM AND CLEAR PLASTIC CONTAINERS OF LETTUCE FOR SALADS WERE NOT DATE MARKED. ALL POTENTIALLY HAZARDOUS FOOD (PHF) THAT IS READY-TO-EAT AND NOT IN ITS COMMERCIAL PACKAGING NEEDS TO BE DATE MARKED IF IT WILL BE ON SITE FOR MORE THAN 24 HOURS. DATE MARK THE ITEMS WITH A "USE BY" DATE OF 6 DAYS OR LESS FROM DATE OF PREPARATION OR COMMERCIAL PACKAGING OPENED. PIC STATES ITEMS USED WITH 24 HOURS. ITEM RESOLVED.
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- in the Freezer(s)
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- IN THE WALK-IN FREEZER AND THE REACH-IN FREEZER NEAR THE REST ROOM, THERE IS NO AIR TEMPERATURE THERMOMETER. ALL COLD OR HOT FOOD HOLDING UNITS MUST HAVE FUNCTIONING AIR THERMOMETERS. PROVIDE THERMOMETERS., ,
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- SOME STAFF WERE NOT WEARING HATS OR HAIR RESTRAINTS. ALL STAFF WORKING ON/WITH FOOD PREPARATION MUST WEAR HATS, HAIR NETS AND (IF APPLICABLE) BEARD RESTRAINTS. PROVIDE HATS, HAIR OR BEARD RESTRAINTS TO EMPLOYEES AS SOON AS POSSIBLE.,
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- in the walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- IN THE WALK-IN FREEZER, BOXES OF CHICKEN BREASTS AND POTATO FRIES WERE ON THE FLOOR. STORE ALL FOOD ITEMS UP OFF FLOOR TO PREVENT CONTAMINATION. PUT BOXES ON OPEN CRATES OR RACKS TO KEEP THEM UP [OFF SIC.] FLOOR.
- 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
- Food Storage Containers, Ident
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE WALK-IN COOLER, A LARGE PLASTIC TUB OF BARBECUE SAUCE IS UNLABELED. EXCEPT FOR EASILY IDENTIFIED ITEMS ANY CONTAINERS OF SUGAR, FLOUR, COOKING OIL, SAUCES ETC. MUST BE LABELED WITH THE COMMON NAME OF THE FOOD. LABEL CONTAINER.,
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
|
02/16/2015 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: PHOTO OF CHLORINE TEST KIT FURNISHED VIA TEXT MESSAGE. VIOLATION CONSIDERED CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
09/17/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: CAN OPENER BLADE IS CLEAN, AND MANAGER STATED THAT IT IS CLEANED AFTER EACH USE.
- 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: Sanitizing Solutions, Testing
- Comment:
- UNCORRECTED: CHLORINE STRIPS ARE NOT AVAILABLE. MANAGER STATED THAT THEY WILL BE DELIVERED TODAY. INSPECTOR CONTACT INFORMATION WAS PROVIDED AT FOLLOW-UP, AND MANAGER WILL SEND A PHOTO OF CHLORINE STRIPS TO INSPECTOR WHEN THEY ARRIVE.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
08/29/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers, Food-contact surface(s) Equipment can openers
- Problems:
- Greasy, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- EQUIPMENT FOOD-CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. CAN OPENER BLADE IS DIRTY. MANAGER STATED THAT BLADE IS CLEANED WEEKLY. CLEAN BLADE AFTER EACH USE TO PREVENT CONTAMINATION OF FOOD.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF SANITIZING SOLUTIONS SHALL BE PROVIDED. NO TEST STRIPS ARE AVAILABLE FOR CHLORINE SANITIZER. PROVIDE TEST STRIPS TO ENSURE PROPER SANITIZER STRENGTH. , ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- RECEPTACLES FOR REFUSE SHALL BE KEPT COVERED WITH TIGHT-FITTING LIDS IF KEPT OUTSIDE. OBSERVED DUMPSTER LID OPEN. KEEP CLOSED TO DISCOURAGE PESTS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- FOOD SHALL BE PROTECTED FROM CONTAMINATION BY STORING THE FOOD AT LEAST 6 INCHES ABOVE THE FLOOR. OBSERVED BOXES OF PEPPERONI, PIZZA DOUGH, AND FRENCH FRIES STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER. CORRECTED AT INSPECTION BY MOVING BOXES. STORE FOODS 6 INCHES ABOVE THE FLOOR.
- 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
|
08/13/2014 | 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 immediately refilled the paper hand towel dispenser when violation was pointed out. Good timely compliance. Simply keep up with this important Food Safety & Hygiene practice.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Clean Condition
- Items:
- Employee clothing
- Locations:
- pizza oven Oven Mits
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- As oven mitts become soiled to the point that they can no longer be maintained clean, they must be replaced with new. Inventory and evaluate all oven mitts, and replace as necessary.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- Dish washing Area drainboard(s)
- Problems:
- Stored on Drainboard
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. See dish wash area drain board. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
|
02/04/2014 | Routine |
- Clean Condition
- Items:
- Employee clothing
- Locations:
- pizza oven Oven Mits
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- As oven mitts become soiled to the point that they can no longer be maintained clean, they must be replaced with new. Inventory and evaluate all oven mitts, and replace as necessary.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- 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 food products a minimum 6" off the floor of the walk in cooler. 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 ## (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 -
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Dish washing Area cooling fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the personal cooling fan located adjacent to the three compartment sink. Simply keep the entire fan including the front & rear blade guards cleaner with more frequent washings. Do this cleaning project out of doors so that residual air borne dusts & greases remain outside the establishment.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen counter(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Begin practice of properly storing all wet wiping cloths in the sanitizer bucket(s) between uses. This practice will help reduce bacterial loading on the wiping cloths as well as to minimize objectionable odors.
- 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
|
07/12/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- 3-compartment sink(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Correction Made: Observed paper toweling restocked for hand drying.
- 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 at handsink dishwash area
- Locations:
- 3-compartment sink(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Correction Made: Observed hand cleanser restocked for hand drying.
- 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)
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed the wet mop stored in the mop bucket
- General violation description:
- 6-501.16 - drape or hang the wet mop to increase air flow for effective air drying to minimize bacterial growth. Correction Made: Observed the wet mop hung up after use to air dry.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Locations:
- 3-compartment sink(s) Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed the drain line disconnected from the hand wash basin
- General violation description:
- 5-205.15 - re-attach. Correction Made: Observed the drain line re-attached to the hand wash basin.
|
01/11/2013 | Routine |
- Closing Toilet Room Doors
- Items:
- Door
- Locations:
- door(s) employee restroom
- Problems:
- Propped open
- Corrections:
- Do not prop door open.
- General violation description:
- 6-501.19 - Except during cleaning and maintenance operations, toilet room doors as specified under # 6-202.14 shall be kept closed.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed the wet mop stored in the mop bucket
- General violation description:
- 6-501.16 - drape or hang the wet mop to increase air flow for effective air drying to minimize bacterial growth.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s) food prep area
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink dishwash area
- Locations:
- 3-compartment sink(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no soap at hand wash sink
- General violation description:
- 6-301.11 - provide to perform hygienic hand washing.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- 3-compartment sink(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no paper towels stocked at the dish wash area and employee hand wash basins
- General violation description:
- 6-301.12 - keep paper towel dispensers fully stocked at all hand wash locations.
|
06/28/2012 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- 3-compartment sink(s) sanitize compartment
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- Observed the soiled pans scraped, washed and rinsed but not sanitized before putting away
- General violation description:
- 4-702.11 - sanitize after cleaning before use. manual dish wash employee not wash hands after handling soiled dishes, before putting away clean dishes. Correction Made: Observed the manual dish wash employee sanitizing the washed and rinsed food pans, then placed on a rack to air dry before use. Corrective instruction provided the employee by the Certified Food Manager.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- hand wash sink(s) dish washing area
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- Observed the manual dish wash employee not wash hands after handling soiled dishes, before putting away clean dishes. Correction Made: Observed the manual dish wash employee perform hygienic hand washing in between handling soiled and clean dishes, following corrective instruction by the C.F.M. owner.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Hand Cleanser, Availabilty
- Items:
- Soap at handsink dishwash area
- Locations:
- 3-compartment sink(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no soap at hand wash sink
- General violation description:
- 6-301.11 - provide to perform hygienic hand washing. Correction Made: Observed soap fully stocked at the dish room hand wash location.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- 3-compartment sink(s) Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no paper towels at dish wash area hand wash sink
- General violation description:
- 6-301.12 - provide so proper hand drying may be perform following hygienic hand washing. Correction Made: Observed paper towels fully stocked at the dish room hand wash location.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- 3-compartment sink(s) dish washing area
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed equipment stored in front of the hand wash sink
- General violation description:
- 5-205.11 - remove obstruction to provide ready access for the dish wash employee to perform hygienic hand washing. Correction Made: Observed ready access to the dish room hand wash sink
|
12/16/2011 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed two of three food employees lather wet hands for 3 - 8 seconds
- General violation description:
- 2-301.12 - not the minimum 10 - 15 seconds, completing the hand washing in less than 10 seconds not the minimum 20 seconds or more. Correction Made: Observed the food employees each practice hygienic hand washing
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED. CORRECTION MADE, FOLLOWING INSTRUCTION, THE EMPLOYEES PRESENT ARE FULLY AWARE OF THE NAMES OF THE BIG 5: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), NORO VIRUS, SHIGELLA THE SIGNS AND ILLNESS SYMPTOMS: THAT EXCLUDES THEM FROM THE RETAIL FOOD ESTABLISHMENT VOMITING, DIARRHEA, JAUNDICE, THAT RESTRICTS THEM FROM THE RETAIL FOOD PREPARATION AREA SORE THROAT WITH FEVER, INFECTED WOUND & OR PUSTULAR BOIL. THE PROCEDURES TO REMOVE THE RESTRICTIONS: TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME, SYMPTOM FREE FOR AT LEAST 24 HOURS.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE MINIMUM INTERNAL COOKING TEMPERATURES FOR WHOLE MUSCLE MEAT, FOR GROUND BEEF, FOR POULTRY AND METHOD TO CALIBRATE A STAB TYPE FOOD THERMOMETER
- General violation description:
- 2-103.11 - PROVIDE ADDITIONAL TRAINING. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- food prep area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- OBSERVED NO PAPER TOWELS AT 2 OF FOUR HAND WASH LOCATIONS. CORRECTION MADE: OBSERVED PAPER HAND TOWELS STOCKED AT ALL HAND WASH LOCATIONS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
06/23/2011 | Routine Inspection |
- Critical: Working containers, Common Nam
- Items:
- Working containers-toxics degreaser
- Locations:
- Dry Storage room working container
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Label ALL unlabled bottles of degreaser. Inventory and label as necessary., Person in Charge had staff label the un-labeled degreaser bottles at the time of todays Routine Inspection. Simply KEEP labeled well into the future to remain compliant.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- food prep area Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of paper hand towels at the food prep area hand wash sink to encourage frequent and PROPER staff hand washing.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
12/03/2010 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Dry Storage room shelves
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- Begin practice of properly storing all chemical solutions below and away from and equipment or utensils. Relocate two working containers of chemical solutions to proper storage location away from dry storage., Person in charge relocated the chemical solutions to the appropriate storage location at the time of this inspection. Good Compliance.
- 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:
- reach-in freezer interior
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Remove old breading from the interior surfaces of the reach in freezer. Simply wash and sanitize often and do not let old breading accumulate on these interior surfaces.
- 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) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Elevate pans of ribs a minimum 6" off the cooler floor to minimize chance of accidental contamination while cleaning. Corrected today.;(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 -
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- employee restroom Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide a 'hand wash' sign to the staff rest room also.
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- food prep area Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Begin practice of using hand wash sink(s) exclusively for staff hand washing. Items removed from bowl area of hand wash sink during todays Inspection.
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- hand wash sink(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Keep all wiping cloths properly stored in wiping cloth bucket between uses.
- 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
|
06/25/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Papa's Pizza, 1025 Middlebelt, Inkster, MI 48141 »