- Critical: Cooling Methods
- Comment:
- Corrected Observed recently prepared soup in an ice water bath and employees are constantly monitoring the temperatures. Also containers of soup in the walk in cooler are at 41F and 40F.
- 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:
- Corrected Ice machine has been cleaned and sanitized.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Comment:
- Corrected Paper towels are provided
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Manual and Mechanical Warewash
- Comment:
- Corrected Chlorine sanitizer in the wiping cloth bucket is between 50ppm and 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
|
04/21/2015 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Comment:
- Cooked potentially hazardous food must be cooled efficiently to bring the product out of the temperature danger zone (135F to 41F) rapidly to prevent growth of bacteria. Observed bean soup, chicken orzo prepared on 4/6 in the walk in at a temperature of 45F and 46F respectively. Also a cream and tomato base soup made on 4/5 was at a temperature of 51F. Soup was discarded at time of inspection.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Comment:
- Cooling of potentially hazardous food must be accomplished utilizing methods that will quickly bring the temperature out of the temperature danger zone (135F to 41F). Observed soup (bean, chicken, cream/tomato) in large plastic bins, prepared on 4/5 and 4/6 in the walk in cooler at temperatures of 45F, 46F and 51F. Potentially hazardous food must be cooled down rapidly from 135F to 70F within the first 2 hours of cooling and from 70F to 41F (or below) within the following 4 hours. This can be achieved by 1. Using metal pans and ice water baths. 2. Sitrring the product frequently. 3. Monitoring the temperature of the food periodically to keept it out of the temperature danger zone (135F to 41F).,
- 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: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Food employees must demonstrate knowledge of symptoms associated with foodborne illnesses and how to report if they have been diagnosed with any of the "Big 5- Salmonella Typhi, Shigella, Shiga Toxin Producing E-Coli, Norovirus and Hepatitus A. Owner and food employee could not itentify any of the "Big 5" Foodborne illnesses or the symptoms of the illnesses. At time of inspection the foodborne illness procedure for reporting if either the owner or any of the employees were sick was explained by the inspector also a foodborne illness guideline was provided for reference.;Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE; (B) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD employee who has a disease or medical condition that may cause foodborne disease; (C) Describing the symptoms associated with the diseases that are transmissible through food; (D) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (E) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish. (F) Stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish. (G) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (H) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (1) Cross contamination, (2) Hand contact with ready-to-eat foods, (3) Handwashing, and (4) Maintaining the food establishment in a clean condition and in good repair; (I) Explaining the relationship between food safety and providing equipment that is: (1) Sufficient in number and capacity, and (2) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (J) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (K) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (L) Identifying poisonous or toxic material sin the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (M) Identifying CRITICAL CONTROL POINTS in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure hat the points are controlled in accordance with the requirements of this Code; (N) Explaining the details of how the PERSON IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required by the LAW, this Code, or an agreement between the REGULATORY AUTHORITY and the establishment; and (O) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (1) FOOD EMPLOYEE, (2) PERSON IN CHARGE, and (3) REGULATORY AUTHORITY.
- General violation description:
- 2-102.11 -
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Food contact surfaces must be cleaned to sight and touch. Observed the ice machine has some mold build up on the splash plate and on the inside chute. Properly sanitize the ice machine. ,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Each handwash sink must be provided with disposable paper towels for employees to dry hands. Observed no paper towels at the handwash sink at both the bar and the server station. Provide paper towels for employees to properly dry hands. ,
- 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
- Problems:
- Not provided
- Comment:
- Each handwash sink must be provided with soap for employees to wash hands. Observed at the handwash sink near the grill line no soap was provided. At time of inspection soap was provided.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A chlorine sanitizer solution must be at a concentration between 50ppm to 100ppm. The chlorine solution in the wiping cloth bucket in the kitchen was over 200ppm. Dilute or replenish solution to a concentration of 50ppm to 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
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Food employees in food prep and storage areas must keep drinking containers properly covered with a lid and a straw. Observed in the kitchen over the cookline and at the bar drinking glasses for employees that are not covered. Keep drinking containers covered to not potentially contaminate food or food prep areas.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- Food employees must wear a hair restraint when preparing food. Observed two cooks in the kitchen not wearing hats. Provide hair restraint when preparing food.
- 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
- Prohibition
- Items:
- Jewelry watch(es)
- Problems:
- Worn on hands/arms during prep
- Corrections:
- Remove during periods of food handling and preparation
- Comment:
- Food employees must not wear jewelry or watches on arms and hands when preparing food. Observed one food employee wearing a large watch on his wrist. Restrict the use of jewelry when preparing food.
- General violation description:
- 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Storing Refuse, Recyclables, a
- Items:
- Refuse/returnables/recyclables
- Problems:
- Allows for entry of insects, rodents, or other animals
- Comment:
- Refuse and recyclables must be stored in a receptacle so they are inaccessible to pests. Observed used cardboard, can and plastic bottles from the establishment stored on the ground outside and not in bins. Provide waste or recycling bins for packaging and discarded cans and bottles of food.
- General violation description:
- 5-501.110 - REFUSE, recyclables, and returnable's shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
|
04/07/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- Observed at time of inspection new menu was e-mailed to David Pearson at the Wayne County health Department containing new consumer advisory. Consumer advisory is now using the ask your server option. Violation corrected.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
11/19/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Comment:
- Observed at time of inspection menus still not provided with a consumer advisory. Correct by providing one of the following: 1. Marking the menu items that can be cooked to order or could contain raw or under cooked ingredients with an asterisk. Then linking it to a disclaimer statement on the bottom of the page stating that menu items can be cooked to order or could contain raw or under cooked ingredients followed by the reminder statement that raw or under cooked meats, sea food, poultry or egg can increase you risk of food born illnesses or 2. Provided on the bottom of the menu the ask your server statement and provided at least one member on staff that can identify all menu items that can be cooked to order or contain raw ingredients during all hours of operation. Correct immediately, a follow up will occur in about 30 days. If a copy of the new menu is provided to David Pearson at the Wayne County Health Department a follow up will not have to occur. This is a repeat violation fill out provided risk control plan and submit to David Pearson at the Wayne County Health Department. If violation is not corrected at the next follow up an office consultation with associated fee may occur. Dpearson@waynecounty.com 734-727-5891,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
10/28/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection employees stated that hamburgers and steak could be ordered under cooked but no consumer advisory was provided on the menu. Correct by providing consumer advisory on menu in one of the following: 1. Marking the menu items that can be cooked to order or could contain raw or under cooked ingredients with an asterisk. Then linking it to a disclaimer statement on the bottom of the page stating that menu items can be cooked to order or could contain raw or under cooked ingredients followed by the reminder statement that raw or under cooked meats, sea food, poultry or egg can increase you risk of food born illnesses or 2. Provided on the bottom of the menu the ask your server statement and provided at least one member on staff that can identify all menu items that can be cooked to order or contain raw ingredients during all hours of operation. Correct immediately a follow up will occur in about 30 days. If a copy of the new menu is provided to David Pearson at the Wayne County Health Department a follow up will not have to occur. Dpearson@waynecounty.com 734-727-5891 , ,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed at time of inspection can opener blade was solid with old food. Can opener blade should be cleaned after every use to prevent the growth of pathogens and cross contamination. Corrected at time of inspection can opener blade cleaned. 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed at time of inspection multiple hand sinks used as dump sinks. Corrected at time of inspection staff was notified not to use hand wash sinks for any reason other then hand washing. Corrected.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection multiple hand wash sinks missing employee hand wash sign. Provided at time of inspection. Corrected.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
10/01/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Observed at time of inspection Chlorine dishwasher providing 50-100 ppm chlorine sanitizer solution. 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: Ready-to-Eat, Potentially Haza
- Comment:
- Observed at time of inspection in walk in cooler all ready to eat potentially hazardous food was date marked. Corrected.
- 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: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection chlorine test strips provided for dishwasher. 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)
|
05/13/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection dishwasher was providing chlorine solution at 0 ppm. Correct by fixing machine so it provides 50 to 100 ppm. Correct immediately a follow up will occur in about 10 days.
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed at time of inspection the following ready to eat potentially hazardous food in kitchen walk in cooler with no date mark on it: multiple tubs of soup, and ferges dip. Correct by providing date marks. This is a repeat violation fill out and submit provided risk control plan. Correct immediately A follow up inspection will occur in about 10 days.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine sanitizer test kit for kitchen dishwasher. Correct by providing. Correct immediately a follow up will occur in about 10 days.
- 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)
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Observed at time of inspection unlabeled dry storage containers. Correct by labeling dry storage containers such as sugar, flour, salt, ext. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Locations:
- dish machine(s)
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- Observed at time of inspection leak coming from atmospheric vacuum breaker on the water line leading into the kitchen dish washer.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/10/2014 | Routine |
| No violation noted during this evaluation. | 02/26/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- HUMMUS RECORDED AT 50F AT TOP OF CHEF'S COOLER.....MAINTAIN ALL 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)
- Critical: Temperature Measuring Devices
- Comment:
- PROVIDE STEM TYPR THERMOMETER FOR CHEF TO TAKE TEMPERATURE OF THE FOOD PRODUCTS IN COOLERS
- 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)
|
02/22/2013 | 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:
- HUMMUS RECORDED AT 47F AND CUT TOMATOES AT 46F ( TOP REACH IN COOLER0 ....MAINTAI ALL 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)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- NO BARE HAND CONTACT WITH READY TO EAT FOODS .......OPERATOR OBSERVED HANDLING PITA BREAD WITH BARE HAND.......CORRECTED AT VISIT BY USING GLOVES IN FOOD PREP SUBMIT RISK CONTROL PLAN FOR REPEAT ITEM TO MWALTON ...FAX 2 734 - 727- 7165 ENSURE READY TO EAT FOODS ARE HANDLED WITH GLOVES AND/ OR UTENSILS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR COOKED TO BE REHEATED......NO DATES OBSERVED ON COOKED PORK ( LARGE ROASTS (2) IN PAN) AND HAM CHUNK / REWRAPPED, AND PLATE OF COOKED SAUSAGES........SUBMIT RISK CONTROL PLAN FOR REPEAT ITEM
- 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: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- DISCARD LAMB DATED 1-24 TO 1-30....CORRECTED BY DISCARDING ENSURE ALL FOOD IS DISCARDED AT THE END OF THE DISCARD DATES.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not easily readable
- Corrections:
- Repair/replace.
- 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)
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
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02/04/2013 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- THE FOLLOWING FOOD ITEMS WERE IMPROPERLY COOLED AND MUST BE DISCARDED: -LENTIL SOUP AT 49F, PREPARED YESTERDAY MORNING -PEA SAUCE AT 45F, PREPARED SUNDAY FOOD ITEMS MUST BE COOLED USING EFFECTIVE COOLING METHODS (REFER TO VIOLATION 3-501.15) TO ENSURE THAT THE FOOD ITEMS ARE COOLED WITHIN THE REQUIRED TIME FRAMES. DISCARD THE LENTIL SOUP AND PEA SAUCE THAT WERE NOT PROPERLY COOLED. USE EFFECTIVE COOLING METHODS FOR ALL FOODS. TAKE TEMPERATURES OF FOOD DURING THE COOLING PROCESS TO ENSURE THAT COOLING REQUIREMENTS ARE MET. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED 3 UNCOVERED EMPLOYEE BEVERAGE CUPS STORED IN FOOD PREP AREAS. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS AND STORE BEVERAGES BELOW AND AWAY FROM FOOD AND FOOD PREP SURFACES. PROVIDE LIDS FOR EMPLOYEE BEVERAGES. STORE EMPLOYEE BEVERAGES PROPERLY. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- 1. OBSERVED EMPLOYEE WEARING ONE GLOVE WHILE PREPARING SANDWICHES BY HANDLING READY-TO-EAT FOOD WITH BOTH HANDS, INCLUDING THE BARE HAND. 2. OBSERVED EMPLOYEE CORING TOMATOES WITH BARE HANDS. EMPLOYEE DID PUT ON GLOVES TO CHOP THE TOMATOES. EMPLOYEES MUST USE MEANS TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. USE GLOVES, TONGS, OR OTHER UTENSILS TO PREVENT BARE HAND CONTACT WITH ALL READY TO EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON FOOD ITEMS REQUIRING DATE MARKINGS, SUCH AS
- General violation description:
- 3-501.17 - 1. VARIOUS SOUPS 2. COOKED RICE, MACARONI AND CHEESE 3. COOKED CHICKEN WRAPS, MEAT PIES, 4. VARIOUS SAUCES SUCH AS EGGPLANT SAUCE, FRESH HUMMUS, TZATZIKI, PEA SAUCE READY-TO-EAT POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK ALL REQUIRED FOOD ITEMS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION: 1. IN THE WALK-IN COOLER OBSERVED RAW CHICKEN STORED ABOVE RAW BEEF AND LAMB ON THE WIRE RACK SHELVES 2. IN THE PREP COOLER OBSERVED RAW GROUND MEAT (KAFTA) STORED ABOVE WHOLE MEAT RAW MEATS MUST BE SEPARATED FROM EACH OTHER ACCORDING TO REQUIRED MINIMUM COOKING TEMPERATURE AS FOLLOWS: 1. RAW WHOLE BEEF, PORK, LAMB, FISH, SHELLFISH (145F) 2. RAW GROUND MEATS SUCH AS SAUSAGE, HAMBURGER PATTIES, KAFTA (155F) 3. RAW CHICKEN, PRODUCTS CONTAINING RAW CHICKEN OR POULTRY (165F) REARRANGE COOLERS TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- CLEAN THE VENTILATION HOOD FILTERS NOW AND FREQUENTLY ENOUGH TO PREVENT THE ACCUMULATION OF GREASE.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE WALL BEHIND THE 3-COMPARTMENT SINK WHERE BLACK DEBRIS IS PRESENT. CLEAN THE CEILING VENTS ABOVE THE COOK LINE WHERE DUST IS ACCUMULATING.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- IMPROPER COOLING METHODS ARE USED TO COOL POTENTIALLY HAZARDOUS FOODS AS DESCRIBED BY EMPLOYEES AND OBSERVED. FOODS ARE COOLED OUT AT ROOM TEMPERATURE FOR ABOUT ONE HOUR BEFORE BEING PLACED IN PLASTIC CONTAINERS WITH THE LIDS ON THEM. MACARONI AND CHEESE OBSERVED AT 125F IN THE WALK-IN COOLER COVERED WITH PLASTIC AND WITH THE LID ON THE CONTAINER. SOUPS ARE MADE IN LARGE BATCHES AND PLACED IN PLASTIC CONTAINERS WITH THE LIDS ON AFTER SITTING OUT AT ROOM TEMPERATURE FOR ABOUT 1 HOUR. ROOM TEMPERATURE IN THE KITCHEN TODAY IS 88F. FOODS MUST BE COOLED USING EFFECTIVE METHODS TO ENSURE THAT THE FOODS ARE COOLED IN THE REQUIRED TIME FRAMES. REFER TO THE PROVIDED HANDOUTS ON COOLING METHODS AND USE EFFECTIVE COOLING METHODS SUCH AS METAL PANS, ICE BATHS, ICE WANDS, STIRRING, KEEPING FOODS UNCOVERED.
- 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
- 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:
- MOVE THE BAG OF CARROTS AND BAG OF POTATOES UP OFF OF THE FLOOR IN THE WALK-IN COOLER BY AT LEAST 6 INCHES. DO NOT STORE ANY FOOD ITEMS ON 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- POST A SIGN AT THE HAND WASH SINK ON THE COOK LINE REMINDING EMPLOYEES TO WASH THEIR HANDS.
- 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.
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION IN THE DISH MACHINE AND THE WIPING CLOTH BUCKETS.
- 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)
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s), Toilet room(s)
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- INSTALL SELF-CLOSING MECHANISMS ON BOTH RESTROOM DOORS. KEEP RESTROOM DOORS CLOSED.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SEVERAL WET WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN AND COOK LINE AREA WHEN NOT IN USE. WET WIPING CLOTHS MUST BE STORED COMPLETELY SUBMERGED IN SANITIZER SOLUTION WHEN NOT IN USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. STORE WET WIPING CLOTHS IN SANITIZER SOLUTION.
- 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
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07/17/2012 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed
- Items:
- Toilet room door(s)
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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01/31/2012 | Routine Inspection |
- Insect Contr. Dev., Design/Ins
- Items:
- Insect control device(s)
- Problems:
- Located over preparation area
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- OBSERVED FLY TAPE IN FOOD STORAGE/PREP AREA. PEST CONTROL DEVICES MAY NOT BE LOCATED IN FOOD PREP AREAS. RELOCATE TO AREA NEAR BACK DOOR.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- FLOOR DRAIN FOR 3-COMPARTMENT SINK IS CLOGGED. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. SERVICE HAS ALREADY BEEN CALLED FOR DRAIN.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/26/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- SPRING HAS BEEN INSTALLED TO ELEVATE SPRAYER ARM ABOVE SINK. VIOLATION 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).
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02/25/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Comment:
- SPRAYER ARM DOES NOT HAVE AN AIR GAP WITH SINK. ELEVATE SPRAYER ARM TO PROVIDE AN AIR GAP. WILL RETURN ON 2-25-11. SPRING ORDER FROM RESTAURANT DEPOT, AWAITING ARRIVAL.,
- 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).
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02/17/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAYER ARM IN DISH AREA DOES NOT HAVE AN AIR GAP WITH THE FLOOD RIM OF THE SINK. AN AIR GAP OF AT LEAST ONE INCH MUST EXIST BETWEEN THE BOTTOM OF THE SPRAYER AND THE TOP OF THE FLOOD RIM. INSTALL SPRING (OR OTHERWISE ELEVATE) ON SPRAYER ARM TO PROVIDE AN AIR GAP. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 1-31-11 TO VERIFY COMPLIANCE.
- 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: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- SPRAYER ARM IN DISH AREA DOES NOT HAVE AN AIR GAP WITH THE FLOOD RIM OF THE SINK. AN AIR GAP OF AT LEAST ONE INCH MUST EXIST BETWEEN THE BOTTOM OF THE SPRAYER AND THE TOP OF THE FLOOD RIM. INSTALL SPRING (OR OTHERWISE ELEVATE) ON SPRAYER ARM TO PROVIDE AN AIR GAP. CORRECT IMMEDIATELY, WILL RETURN ON/ABOUT 1-31-11 TO VERIFY COMPLIANCE., ,
- 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).
- Dressing Areas/Lockers, Design
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- OBSERVED EMPLOYEE COATS, PURSE ON DRY STORAGE RACK. PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
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01/21/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- POP NOZZLES ARE CLEAN TO SIGHT AND TOUCH. VIOLATION CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Cooling
- Comment:
- ALL SOUPS IN WALK-IN COOLER BELOW 41F. ICE BATHS ARE BEING USED TO HELP FOOD COOL. VIOLATION CORRECTED.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOOD NO LONGER STORED IN FRONT DISPLAY COOLER. VIOLATION 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)
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08/12/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- POP NOZZLES HAVE SOME MOLD GROWTH. FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. WASH, RINSE, AND SANITIZE POP NOZZLES DAILY.,
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 140 degrees f to 70 degrees f for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- OBSERVED SOUP THAT WAS MADE LAST NIGHT IN WALK-IN COOLER AT 80F. FOOD MUST BE COOLED FROM 140F TO 70F IN 2 HOURS, FROM 70F TO 41F IN THE NEXT 4 HOURS. USE ICE BATHS, ICE WANDS, OR SMALLER CONTAINERS SO FOOD COOLS MORE QUICKLY.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PACKAGED ITEMS IN FRONT DISPLAY COOLER AT 51F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT OR BELOW 41F. BRING COOLER TEMPERATURE DOWN OR USE DIFFERENT COOLER TO STORE THESE ITEMS.,
- 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)
- Food labels
- Items:
- Packaged food label(s)
- Problems:
- Missing
- Corrections:
- Provide.
- Comment:
- FOOD ITEMS IN DISPLAY COOLER ARE NOT LABELED. LABELED FOODS WITH NAME OF FOOD, INGREDIENTS, AND NAME OF FACILITY.
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
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07/27/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Park Grill Llc., 15102 Kercheval, Grosse Pointe Park, MI 48230 »