- Critical: Consumption of Animal Foods th
- Comment:
- Observed new menus with correct consumer advisory. 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
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Observed proper date marking in coolers. 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
|
05/04/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- STEAKS, HAMBURGERS, AND EGGS ON THE MENU DID NOT PROVIDE A CONSUMER ADVISORY. THE MENUS WERE REDONE AND THE CONSUMER ADVISORY WAS OMITTED. PROVIDE CONSUMER ADVISORY REMINDER ON MENUS. CORRECT IMMEDIATELY. FAILURE TO CORRECT WILL RESULT IN AN OFFICE CONSULTATION.,
- 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: 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 no date marking. All ready to eat potentially hazardous foods prepared and held for over 24 hours must have date mark. Provide date marks for item like cold slaw, lunch meats, and potato salad. Correct immediately,
- 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
- Effectiveness
- Items:
- Hair restraint hat
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed employee preparing food without a hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed a couple of spatulas missing pieces. Discarded. Observed a couple of fry baskets missing metal basket pieces. Equipment must be maintained. Repair or replace as discussed.
- 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- Observed unused and broken items in kitchen. Establishment must be free of clutter. Remove unused or broken equipment and utensils from establishment. Correct by next routine inspection.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
04/22/2015 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY OPERATOR PROVIDING CONSUMER ADVISORY ON MENU. CORRECTION SENT VIA EMAIL.
- 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
|
02/19/2015 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED BY OPERATOR PROVIDING CHLORINE TEST STRIPS.
- 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)
|
10/30/2014 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- STEAKS, HAMBURGERS, AND EGGS ON THE MENU DID NOT PROVIDE A CONSUMER ADVISORY. THE MENUS WERE REDONE AND THE CONSUMER ADVISORY WAS OMITTED. OPERATOR JUST NOTICED THE PROBLEM. THE OPERATOR HAS UNTIL NEXT INSPECTION TO ADD CONSUMER ADVISORY. OLDER MENUS WILL BE USED INSTEAD.
- 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: 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:
- RAW GROUND BEEF AND FRENCH TOAST WASH WITH RAW EGG STORED ON THE TOP SHELF OVER COOKED SHREDDED POTATOES. STORE ALL RAW ANIMAL FOODS BELOW READY TO EAT FOODS. , RAW GROUND BEEF AND EGG WASH WERE IMMEDIATELY MOVED TO THE BOTTOM OF THE SHELF OF THE COOLER.
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- TOMATOES, LETTUCE, AND RAW SHELLED EGGS DID NOT HAVE TIME MARKS., CORRECTED BY PROVIDING TIME MARKS FOR MENTIONED ITEMS THAT HAD BEEN ON DISPLAY ABOUT 20 MINUTES.
- 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.
|
10/27/2014 | Routine |
- 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 RAW GROUND BEEF STORED OVER COOKED SHREDDED POTATOES. , CORRECTED. RAW GROUND BEEF WAS MOVED TO THE LOWEST SHELF AND POTATOES WERE MOVED TO THE TOP.
- 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: 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:
- COOKED CHICKEN AND NOODLES IN BROTH NOT DATE MARKED IN THE WALK IN COOLER. , CORRECTED. FOODS DATED FROM BEING MADE THE PREVIOUS DAY. TO EXERCISE BETTER DATE MARKING PRACTICES, DATE MARK ALL POTENTIALLY HAZARDOUS FOODS FOR THE DAY BEFORE CLOSING DOWN. THIS WAY, DATE MARKING WILL ALWAYS BE DONE. IT IS EVERYONE'S RESPONSIBILITY
- 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- COOLER LOCATED ACROSS FROM STEAMER TABLE IS SOILED HEAVILY ON THE INSIDE AND ON THE OUTSIDE. KEEP CLEAN.
- 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED SMALL CUP STORED IN THE PARMESAN CHEESE.
- 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
- 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.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETER NOT PROVIDED FOR IN THE REACH IN COOLER LOCATED ACROSS FROM THE STEAM TABLE.
- 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)
|
04/23/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- HAM AT 41F, COOKED CHICKEN STRIPS 40F, AND COLESLAW 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)
|
11/27/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TURKEY AND HAM BOTH AT 45F. RISK CONTROL GIVEN. ,
- 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)
|
11/08/2013 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- MEAT LOAF AT 75F WAS COVERED WITH PLASTIC WRAP. CORRECTED BY REMOVING PLASTIC WRAP AND MOVING TO THE TOP SHELF.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN COOLER POTATOES AT 50F AND TOMATOES AT 60F. WERE HELD OUTSIDE OF COOLER FOR AN UNCERTAIN AMOUNT OF TIME. ITEMS WERE DISCARDED. WHEN HOLDING ITEMS OUT OF COOLER STEPS SHOULD BE TAKEN TO KEEP ITEMS AT 41F AND BELOW OR THERE SHOULD BE A WRITTEN PROCEDURE AVAILABLE. , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- OBSERVED ONLY HAND WASH SINK IN THE KITCHEN WATER TURNED OFF. CORRECTED WHEN OPERATOR TURNED VALVES BACK ON FROM THE BOTTOM. PLEASE DO NOT CUT WATER OFF PROHIBITING 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures counters/cabinets
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DUST AND GREASE ACCUMULATION FROM FOOD PREPARATION. TAKE TIME TO WIPE OFF THESE AREAS.
- 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.
- Repairing
- Items:
- Physical facilities Floor(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/29/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s) outsides of equipment slicer
- Locations:
- kitchen slicer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior Non- Food contact surfaces of the kitchen slicer. As the exterior portions become encrusted with old food residuals, simply wash and sanitize the exterior surfaces using the same procedure that is utilized for the blade and working surfaces.
- 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 Cleanser, Availabilty
- Items:
- Soap at handsink kitchen
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Keep a working supply of soap (either bar or liquid) at the kitchen hand wash sink to help encourage frequent and PROPER staff hand wash activities.
- 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)
- Clean Freq, Nonfood-Contact Su
- Locations:
- kitchen reach-in freezer(s)
- Problems:
- Used as food-contact surface
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Do not let old food particles and residuals accumulate on these interior surfaces without frequent washings.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen cooling fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the fan guard grill areas of the personal cooling fan located at the grill line. As dust & greases accumulate on the guard area, they must be removed. Do this removal and cleaning project out of doors so that the particles created during the cleaning do not reenter 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.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- Utility Area ceiling
- Problems:
- Not constructed, designed, installed to be
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Replace all missing ceiling tiles directly over and adjacent to the utility closet. These ceiling tiles must remain in-place to provide a smooth and easily cleanable overhead surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
|
09/20/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s) outsides of equipment microwave
- Locations:
- Microwave oven(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep MUCH cleaner the exterior side portions of the two stacked microwave ovens located adjacent to the two fryers. Simply wash and keep these exterior surfaces clean with more frequent washings.
- 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
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system exhaust air ducts
- Locations:
- ventilation system Baffle Filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean and keep cleaner the overhead areas of the ventilation hood canopy including but not limited to the baffle filters and associated attachments. Wash and wipe clean the dusts / greases that have accumulated at the far left portion of the system, and keep clean with frequent washings.
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Remove bowls from within the kitchen hand wash sink so that this sink is easily accessible for frequent and proper staff hand wash activities. Simply keep any / all items OUT of the bowl area of this sink.
- 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)
|
04/02/2012 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- reach-in freezer(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the interior surfaces of the reach in freezer. Do not let old breading / food particles accumulate on these interior surfaces without frequent removal & washings.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- kitchen microwave oven (s)
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Keep the microwave cleaner with more frequent washings.
- 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.
- 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 at the kitchen 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
|
08/26/2011 | Routine Inspection |
- Critical: Backflow Prevention, Air Gap
- Comment:
- KITCHEN AREA THREE COMPARTMENT SINK--RIGHT-MOST FAUCET: FAUCET HAS BEEN REPLACED WITH A NEW ONE THAT DISCHARGES ABOVE THE RIM OF THE THREE COMPARTMENT FAUCET FOR A PROPER AIR GAP. CRITICAL 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).
|
04/01/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Comment:
- THREE COMPARTMENT SINK RIGHT-MOST FAUCET STILL IN NEED OF REPLACEMENT OR MODIFICATION SO THAT DISCHARGE POINT OF EXTENDED FAUCET IS AT LEAST TWO PIPE DIAMETERS [ONE INCH MINIMUM] ABOVE TOP EDGE OF SINK BASIN. MAKE CORRECTION PRIOR TO MONDAY MARCH 21, 2011 AND CALL ME AT (734) 727-7463. FAILURE TO CORRECT ITEM BY MARCH 21, 2011 WILL RESULT IN OFFICE CONSULTATION BEING SCHEDULED., ,
- 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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03/15/2011 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Locations:
- 3-compartment sink(s) faucet(s)
- Comment:
- RIGHT-MOST THREE COMPARTMENT SINK FAUCET NOT PROPERLY AIR GAPPED. AN AIR GAP BETWEEN THE WATER SUPPLY INLET AND FLOOD LEVEL RIM OF THE SINK BASIN SHALL BE AT LEAST TWO PIPE DIAMETERS OR AT LEAST ONE INCH. TIGHTEN FAUCET MOUNT TO PROVIDE THIS AIR GAP., , ,
- 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).
- Food storage
- Locations:
- walk-in cooler(s) reach-in cooler(s)
- Comment:
- UNCOVERED FOOD PRODUCTS WERE OBSERVED IN THE REFRIGERATOR AND WALK-IN COOLER. FOOD SHALL BE PROTECTED FROM SPLASHES, DUST OR OTHER CONTAMINATION. COVER ALL FOOD PRODUCTS WITH PLASTIC WRAP OR BETTER. CORRECTED 3/4/2011 AT TIME OF INSPECTION.
- 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
- Light Bulbs, Protective Shield
- Locations:
- Above the food prep area
- Comment:
- A NON-SHIELDED FLUORESCENT LAMP EXISTS ABOVE THE FOOD PREP TABLE. LIGHT BULBS SHALL BE SHIELDED, COATED OR OTHERWISE SHATTER-RESISTANT IN AREAS WHERE THERE IS EXPOSED FOOD. PROVIDE A LIGHT SHIELD FOR THE FLUORESCENT LIGHT TUBE.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Using Dressing Rooms and Locke
- Locations:
- 3-compartment sink(s) drainboard(s)
- Comment:
- PERSONAL ITEMS STORED NEAR THREE COMPARTMENT SINK. LOCKERS OR OTHER SUITABLE FACILITIES SHALL BE USED FOR ORDERLY STORAGE OF EMPLOYEE POSSESSIONS. RELOCATE PERSONAL ITEMS TO A SUITABLE LOCATION AWAY FROM FOODSERVICE EQUIPMENT. CORRECTED 3/4/2011 AT TIME OF INSPECTION.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
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03/04/2011 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE SAITIZES PROPERLY 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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10/25/2010 | Follow-up |
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- dish machine(s) Not Sanitizing Properly !
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- REPAIR MACHINE. ALL CLEANED DISHES, TABLEWARE, POTS, PANS, CONTAINERS, LIDS, UTENSILS, CUPS, GLASSES, ETC. MUST BE MANUALLY SANITIZED IN ONE WELL OF THE 3 COMP. SINK (WARM WATER + SANITIZER/BLEACH MUST EQUAL 50-100 PPM CHLORINE).,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE RANGE BURNER DRIP PAN, LOWER STORAGE RACKS.
- 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
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- ALL PERSONAL ITEMS (SHOES, TOYS, ETC.) MUST BE STORED SEPARATELY FROM FOOD EST. ITEMS OR REMOVED FROM ESTABLISHMENT.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
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09/22/2010 | Routine Inspection |
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