Parkside Coney Island, 17050 Hamilton, Highland Park, MI 48203 - inspection findings and violations

Business Info

Restaurant name: PARKSIDE CONEY ISLAND
Address: 17050 Hamilton, Highland Park, MI 48203
Permit #: 066744
Non-smoking facility: No
Last inspection: 05/04/2015

Restaurant representatives - add corrected or new information about Parkside Coney Island, 17050 Hamilton, Highland Park, MI 48203 »

Inspection findings	Inspection date	Type
Critical: Equipment, Food-Contact Surfac Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: Observed dried food debris on can opener blade and holder. Food contact equipment must be kept clean. Clean to sight and touch on a daily basis. This was corrected in my presence. 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 Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Soiled Corrections: Keep clean. Comment: Observed dirty ceiling and condenser in the walk-in cooler and grease, rags, and egg cartons on floor under the cooking equipment. Facilities must be kept clean. Clean to sight and touch on a weekly basis. 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. Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: Observed heavy grease build-up on sides of the fryers, grill and stove tops. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a weekly basis. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Temperature Measuring Devices Items: Thermometer(s) Problems: Not provided Corrections: Provide. Comment: Observed no air thermometers in the dispaly and Pepsi coolers. Thermometers were provided in my presence. Violation 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) Wiping Cloths, Use Limitation Items: Wiping cloth(s) Problems: Not completely submerged in sanitizing solution Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Observed wiping cloths left out on counter when not in use. Wiping cloths must be stored in sanitizing solution when not in use. This was done in my presence. Violation corrected. 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	05/04/2015	Routine
Critical: Ready-to-Eat, Potentially Haza Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: Ready-to eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day which the food shall be consumed on the premises, sold or discarded at 41 F or less for a maximum of 7 days. Observed sliced and diced tomatoes, marinated raw chicken, and deli ham that was not date marked in the walk-in cooler. Observed sliced and diced tomatoes, marinated raw prepared hamburgers and deli ham that was not date marked in the reach-in cooler. Date mark, for a maximum of 7 days which includes the day the food was prepared, all sliced and diced tomatoes, marinated raw chicken, raw prepared hamburgers, and deli ham. , Corrected: PIC date marked the sliced and diced tomatoes, marinated raw chicken, raw prepared hamburgers, and deli ham. All items were prepared on 10/30/14 and date marked for discard for 11/3/2014 General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Cleaning, Frequency and Restri Items: Physical facilities/structures Problems: Soiled Corrections: Keep clean. Comment: Physical facilities shall be cleaned as often as necessary to keep them clean. Observed cracked raw eggs on the floor in the freezer. Clean facilities when they become soiled. 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. In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: Observed cake spatulas that were stored in standing water below the counter near the soda station. Remove spatulas from standing water and store on a sanitized surface. 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 Prohibitions Items: Laundered linen(s) Problems: Stored In toilet room Corrections: Remove and store in protected area. Comment: Laundered wiping clothes may not be stored in toilet rooms. Observed laundered wiping cloths being stored in the unisex restroom. Remove cloth wiping cloths from the restroom and store in an area where contamination can be avoided. General violation description: 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms Toilet Room Receptacle, Covere Items: Covered waste receptacle(s) Problems: Not provided Corrections: Provide. Comment: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed a unisex restroom with a garbage can that did not have a lid on it. Provide a lid for the waste receptacle or provide a separate waste receptacle for sanitary napkin disposal. General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.	10/31/2014	Routine
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 covered in food debris, blade should be cleaned after every use to prevent cross contamination. Corrected at time of inspection blade was removed for cleaning. 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 In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored In standing water Corrections: Store as stated above. Comment: Observed at time of inspection in use cake spatulas stored in standing water. Corrected at time of inspection spatulas were removed for cleaning. Employees will store spatulas on a sanitized surface. Corrected. General violation description: 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container Nonfood-Contact Surfaces Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: Observed at time of inspection inside of the ice machine on non food contact surface had mold growing in it. Correct by cleaning at a frequency able to prevent the build up of mold. Correct as soon as possible a follow up will occur at the next routine inspection. General violation description: 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Toilet Room Receptacle, Covere Items: Covered waste receptacle(s) Problems: Not provided Corrections: Provide. Comment: Observed in employee bathroom no covered trash can for feminine products. Correct by providing. Correct as soon as possible a follow up will occur at the next routine inspection. General violation description: 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.	04/24/2014	Routine
No violation noted during this evaluation.	11/01/2013	Follow-up
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. 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) Problems: Not provided Corrections: Provide. 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)	10/10/2013	Routine
Critical: System Maintained in Good Repa Comment: NEW SINK INSTALLED AND OOPERATING General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW	05/02/2013	Follow-up
Critical: Before Use After Cleaning Comment: CORRECTED BY PROPERLY SETTING UP THE 3-COMPARTMENT SINK WITH WASH-RINSE-SANITIZE SOLUTIONS FOR WARE WASHING. 100 PPM CHLORINE DETECTED IN THE SANITIZE SOLUTION. General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Characteristics Comment: CORRECTED BY REMOVING THE EGG CARTONS THAT WERE LINING THE CONTAINERS OF BACON AND SAUSAGE. General violation description: 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe Critical: Food Temperature Measuring Dev Comment: CORRECTED BY OBTAINING A FOOD-PROBE THERMOMETER. General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Critical: Ice Used as Exterior Coolant, Comment: CORRECTED BY STORING THE CARTONS OF HALF AND HALF IN THE COOLER AND NOT IN THE ICE INTENDED FOR CONSUMPTION. General violation description: 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P) Critical: Temperature Measuring Devices Comment: CORRECTED BY PROVIDING ACCURATE THERMOMETERS IN ALL OF THE 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)	11/14/2012	Follow-up
Critical: Before Use After Cleaning Items: Clean utensil(s) and food-contact surface(s) Problems: Not sanitized Corrections: Equipment/utensils must be sanitized after cleaning. Comment: NO SANITIZE STEP IS PERFORMED AT THE 3-COMPARTMENT SINK AFTER WASHING AND RINSING THE WARES. NO SANITIZER (BLEACH) IS AVAILABLE IN THE FACILITY. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING. OBTAIN SANITIZER (BLEACH). PROPERLY SET-UP THE 3-COMPARTMENT SINK WITH WASH-RINSE-SANITIZE SOLUTIONS. SANITIZE ALL WARES AFTER WASHING AND RINSING. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Characteristics Items: Food-contact surface(s) and utensils Problems: Constructed from materials that are not Safe Corrections: Provide safe, approved materials. Comment: OBSERVED COOKED BACON AND COOKED SAUSAGE LINKS PLACE ON TOP OF EGG CRATES IN PANS. FOOD-CONTACT SURFACES MUST BE CONSTRUCTED OF MATERIALS THAT ARE SAFE. EGG CRATES THAT CONTAINED RAW EGGS MAY NOT BE REUSED AND MAY NOT CONTACT READY-TO-EAT FOODS. DISCONTINUE USING EGG CRATES TO LINE FOOD PANS. PLACE FOOD DIRECTLY IN PANS OR PROVIDE PAN LINERS CONSTRUCTED OF SAFE MATERIALS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., General violation description: 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe Critical: Food Temperature Measuring Dev Items: Food thermometer(s) probe Problems: Not provided Corrections: Provide. Comment: NO FOOD PROBE THERMOMETER PROVIDED. A FOOD PROBE THERMOMETER MUST BE PROVIDED TO MONITOR FOOD TEMPERATURES DURING COOKING, HOT HOLDING, COLD HOLDING, COOLING, WHEN RECEIVING. PROVIDE FOOD PROBE THERMOMETER. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. , General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Critical: Ice Used as Exterior Coolant, Items: Ice Problems: Used as a cooling medium Corrections: Cannot be used for food Comment: OBSERVED QUART OF HALF AND HALF USED FOR COFFEE STORED IN THE ICE BIN AT THE POP MACHINE. ICE INTENDED FOR CONSUMPTION MAY NOT BE USED TO COOL FOOD. DO NOT STORE THE HALF AND HALF IN THE ICE THAT IS USED FOR BEVERAGES. CORRECTED AT TIME OF INSPECTION BY REMOVING THE HALF AND HALF FROM THE ICE BIN AND RETURNING IT TO THE COOLER., General violation description: 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P) Critical: Temperature Measuring Devices Items: Thermometer(s) refrigeration Problems: Not provided Corrections: Provide. Comment: 1. NO THERMOMETER PROVIDED IN THE SLIDING DOOR GLASS FRONT COOLER. 2. THE INTEGRATED WALK-IN COOLER IS NOT FUNCTIONING 3. THE THERMOMETER IN THE 1-DOOR GLASS FRONT COOLER IS INACCURATE ALL COOLERS MUST BE PROVIDED WITH ACCURATE AMBIENT AIR THERMOMETERS TO MONITOR THE TEMPERATURE IN THE COOLERS. PROVIDE ACCURATE THERMOMETERS IN ALL COMPUTERS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION., 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) Cleaning Ventilation Systems, Items: Ventilation system Problems: Not clean Corrections: Keep clean Comment: OBSERVED AN ACCUMULATION OF GREASE ON THE VENTILATION HOOD. THE SERVICE STICKER INDICATES THAT THE HOOD WAS LAST CLEANED ON 11/16/11 AND SERVICE WAS DUE ON 5/16/11. THE HOOD VENTILATION SYSTEM SHALL BE CLEANED AT A FREQUENCY TO PREVENT THE CONTAMINATION OF FOOD AND EQUIPMENT. SCHEDULE CLEANING OF THE HOOD VENTILATION SYSTEM. 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 and Restri Items: Physical facilities/structures floors Problems: With accumulation of debris Corrections: Keep clean. Comment: OBSERVED AN ACCUMULATION OF FOOD DEBRIS AND GREASE BENEATH THE COOKING EQUIPMENT. THE PHYSICAL FACILITY MUST BE KEPT CLEAN. CLEAN THE FLOORS BENEATH THE COOKING EQUIPMENT. 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. Eating, Drinking, or Using Tob Items: Beverage container Problems: Not covered Corrections: Keep covered. Comment: OBSERVED 3 EMPLOYEE BEVERAGES IN UNCOVERED CUPS STORED IN THE KITCHEN. FOOD EMPLOYEES MUST DRINK FROM COVERED CONTAINERS. PROVIDE AND USE LIDS FOR EMPLOYEE BEVERAGES. 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 In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored Corrections: Relocate. Comment: 1. ICE SCOOP OBSERVED STORED WITH HANDLE CONTACTING THE ICE 2. PIE/CAKE SERVERS OBSERVED STORE IN STANDING, ROOM TEMPERATURE WATER UTENSILS MUST BE STORED TO PREVENT HAND-CONTACT WITH THE FOODS. TO PREVENT THE GROWTH OF BACTERIA, UTENSILS MAY NOT BE STORED IN STAGNANT WATER. STORE UTENSILS PROPERLY. CORRECTED AT TIME OF INSPECTION BY REMOVING THE CAKE/PIE SERVERS FROM THE STAGNANT WATER AND BY PLACING THE ICE SCOOP IN THE ICE WITH THE HANDLE EXTENDING OUT OF THE ICE. 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	10/29/2012	Routine
Critical: Clean Sight/Touch-No Accum/Enc Comment: CORRECTED. CAN OPENER BLADE HAS BEEN CLEANED. CONTINUE TO WASH, RINSE AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP OF FOOD DEBRIS. 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: Demonstration of Knowledge Comment: CORRECTED. THE COOK IS KNOWLEDGEABLE IN PROPER COOKING, COOLING AND HOLDING (HOT AND COLD) TEMPERATURES. General violation description: 2-102.11 - 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 Critical: Eating, Drinking or Tobacco Comment: CORRECTED. EMPLOYEES ARE AWARE THAT THEY MUST DRINK FROM CUPS WITH LIDS AND STRAWS AND TO STORE BELOW AND AWAY FROM CUSTOMER FOOD. OBSERVED NO IMPROPER BEVERAGES. 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: Hot and cold holding Comment: CORRECTED. THE PREP/COOK LINE COOLER HAS BEEN SERVICED AND ALL FOOD IS BEING HELD AT 41 F 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: Responsibility of Person in Ch Comment: CORRECTED. THE PERSON IN CHARGE AND ALL EMPLOYEES ARE AWARE OF EMPLOYEE HEALTH POLICY, SYMPTOMS AND ILLNESSES AND THAT THEY MUST BE SYMPTOM FREE FOR 24 HOURS BEFORE RETURNING TO WORK IF SICK. General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission. Critical: Separation, Packaging, & Segre Comment: CORRECTED. THE RAW HAMBURGER PATTIES WERE MOVED TO THE BOTTOM DRAWER, BELOW AND AWAY FROM THE HASH BROWNS. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: System Maintained in Good Repa Comment: CORRECTED. THE FAUCET HAS BEEN REPAIRED/REPLACED. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: When to Wash Comment: CORRECTED. FOOD EMPLOYEES ARE AWARE OF PROPER TIMES TO WASH HANDS. 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 Food Temperature Measuring Dev Comment: CORRECTED. A STAB TYPE FOOD THERMOMETER HAS BEEN PROVIDED. CONTINUE TO CHECK FOOD TEMPERATURES ON A REGULAR BASIS. General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Hand Cleanser, Availabilty Comment: CORRECTED. SOAP HAS BEEN 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) Hand Drying Provision Comment: CORRECTED. PAPER TOWEL DISPENSERS HAVE BEEN INSTALLED AND ARE SUPPLIED WITH TOWELS., General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Sanitizing Solution Testing De Comment: CORRECTED. A CHLORINE SANITIZER TEST STRIP KIT HAS BEEN PROVIDED AND IS AVAILABLE. 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) Wiping Cloths, Use Limitation Comment: CORRECTED. OBSERVED THE WET WIPING CLOTHS STORED IN A BUCKET OF CHLORINE SANITIZER AT THE PROPER CONCENTRATION. 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	05/10/2012	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Equipment can openers Locations: can opener(s) Problems: With accumulation of debris Corrections: Keep clean. Comment: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH. OBSERVED THE CAN OPENER BLADE TO HAVE FOOD DEBRIS BUILT UP ON IT. WASH, RINSE AND SANITIZE CAN OPENER TO MINIMIZE BUILD UP ON A REGULAR BASIS. 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: Demonstration of Knowledge Items: Person-in-charge Problems: Not ensuring compliance Corrections: Person-in-charge must ensure compliance with items listed above. Comment: BASED ON THE RISKS INHERENT TO THE FOOD OPERATION DURING INSPECTIONS AND UPON REQUEST THE PERSON IN CHARGE (PIC) SHALL DEMONSTRATE KNOWLEDGE OF FOODBORNE DISEASE PREVENTION BY STATING THE REQUIRED FOOD TEMPERATURES FOR COOKING, HOT AND COLD HOLDING. THE PIC (COOK) WAS NOT AWARE OF PROPER HOT AND COLD HOLDING TEMPERATURES. HOT FOODS SHALL BE HELD HOT AT 135 F OR HIGHER. REFRIGERATED FOODS SHALL BE HELD COLD AT 41 F OR BELOW. TRAIN ALL EMPLOYEES PROPER TEMPERATURES. General violation description: 2-102.11 - 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 Critical: Eating, Drinking or Tobacco Items: Beverage container Problems: Not covered Corrections: Keep covered. Comment: EMPLOYEES SHALL EAT OR DRINK ONLY IN DESIGNATED AREAS WHERE CONTAMINATION OF FOOD, CLEAN EQUIPMENT AND UTENSILS CANNOT OCCUR. OBSERVED EMPLOYEE BEVERAGES STORED ON THE TOP SHELF OF THE 2 DOOR SLIDING DOOR COOLER, AND WITH CLEAN EQUIPMENT BY THE SODA SYRUPS, AND AN OPEN CUP NEXT TO THE POP DISPENSER. EMPLOYEES MAY DRINK FROM A CUP WITH A LID AND STRAW ONLY (NO SCREW TOP LIDS) AND STORE THEM BELOW AND AWAY FROM ANY CUSTOMER FOOD, OR CLEAN EQUIPMENT. DESIGNATE AREAS FOR EMPLOYEE BEVERAGES ON LOWER SHELVES. 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: Hot and cold holding Items: Cold food item(s) Locations: Cookline reach-in cooler(s) Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: EXCEPT DURING COOKING, COOLING OR PREPARATION, POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41 F OR BELOW. OBSERVED IN THE COOK LINE/REACH IN COOLER (ON TOP) SLICED TOMATO 57 F, MAYO 55 F, DICED TOMATO 53 F, TOMATO QUARTERS 52 F, CHOPPED HAM 56 F, & (ON BOTTOM) HOT DOG 50 F, SLICED TURKEY 48 F, SLICED HAM 47 F, CORNED BEEF 46 F, (IN THE DRAWERS) GROUND BEEF 45 F, HASH BROWNS 52 F. REPAIR OR REPLACE COOLER TO MAINTAIN FOOD AT 41 F OR BELOW. MOVE ALL POTENTIALLY HAZARDOUS FOOD TO ANOTHER COOLER THAT CAN MAINTAIN FOOD AT THE PROPER TEMPERATURE UNTIL UNIT CAN FUNCTION PROPERLY. USE A THERMOMETER TO CHECK FOOD TEMPERATURES ON A REGULAR BASIS TO ENSURE THEY ARE AT 41 F 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: Responsibility of Person in Ch Items: Person-in-charge Comment: THE PERMIT HOLDER SHALL REQUIRE FOOD EMPLOYEES TO BE AWARE OF SYMPTOMS AND ILLNESSES THAT WOULD REQUIRE THEY BE EXCLUDED FROM WORKING WITH FOOD SUCH AS: VOMITING, DIARREAH, SORE THROAT WITH FEVER AND THE BIG 5 ILLNESSES (E. COLI, SALMONELLA, NOROVIRUS, SHIGELLA, HEPATITIS A). EMPLOYEES WERE NOT AWARE OF SYMPTOMS AND ILLNESSES. TRAIN ALL EMPLOYEES ABOUT THE SYMPTOMS AND ILLNESSES AND THAT THEY MUST BE SYMPTOM FREE FOR 24 HOURS BEFORE RETURNING TO WORK. General violation description: 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission. Critical: Separation, Packaging, & Segre Items: Raw animal food(s) Locations: Cookline reach-in cooler(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: FOOD SHALL BE PROTECTED FROM CONTAMINATION BY SEPARATING RAW ANIMAL FOODS FROM COOKED AN READY TO EAT FOODS. OBSERVED IN THE DRAWER OF THE COOK LINE COOLER, RAW BURGER PATTIES AND CUCUMBER SLICES IN THE TOP DRAWER AND SHREDDED HASH BROWNS IN THE BOTTOM DRAWER. STORE RAW ANIMAL FOODS BELOW COOKED AND READY TO EAT FOODS. MOVE RAW MEAT TO THE BOTTOM. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: System Maintained in Good Repa Items: Plumbing system Locations: 3-compartment sink(s) cold water faucet Problems: Not maintained Corrections: Maintain in good repair Comment: A PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED THE COLD WATER FAUCET ON THE RIGHT SIDE OF THE 3 COMPARTMENT SINK TO BE BROKEN. REPAIR OR REPLACE. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: When to Wash Items: Employee(s) Problems: Did not wash hands Between raw and ready to eat foods Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: FOOD EMPLOYEES SHALL CLEAN THEIR HANDS IMMEDIATELY BEFORE ENGAGING IN FOOD PREP OR COOKING AND WORKING WITH FOOD, CLEAN EQUIPMENT AND UTENSILS. OBSERVED THE COOK DRINKING FROM A CUP, THEN IMMEDIATELY PUT ON GLOVES TO COOK FOOD WITHOUT FIRST WASHING HANDS. COOK ALSO HANDLED RAW BACON, CHANGE HIS GLOVES TO WORK WITH COOKED FOODS WITHOUT FIRST WASHING HANDS. HANDS SHALL BE WASHED AFTER ANY ACTIVITIES THAT COULD POSSIBLY CONTAMINATE THEM (SUCH AS EATING OR DRINKING) AND WHEN DONNING NEW GLOVES. TRAIN EMPLOYEES ON PROPER TIMES TO WASH HANDS. 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 Drying mops Items: Wet mop(s) storage Problems: Improperly dried Corrections: Allow to air dry in an approved location. Comment: AFTER USE, MOPS SHALL BE STORED IN A POSITION TO ALLOW THEM TO AIR DRY. OBSERVED A WET MOP IN THE MOP BUCKET. HANG MOP TO DRY WHEN NOT IN USE. General violation description: 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Food Temperature Measuring Dev Items: Food thermometer(s) probe Problems: Not provided Corrections: Provide. Comment: FOOD TEMPERATURE MEASURING DEVICES SHALL BE PROVIDED AND READILY ACCESSIBLE FOR USE IN ENSURING ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. PROVIDE THERMOMETER. General violation description: 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf) Hand Cleanser, Availabilty Items: Soap at restroom handsink Employee Locations: hand wash sink(s) employee restroom Problems: Not provided At hand sink Corrections: provide Comment: EACH HANDWASHING SINK SHALL BE SUPPLIED WITH SOAP. OBSERVED NO SOAP IN THE EMPLOYEE RESTROOM. PROVIDE SOAP. 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) Hand Drying Provision Items: Sanitary hand drying provisions Locations: hand wash sink(s) Kitchen Area Problems: Not provided At hand sink Corrections: provide Comment: EACH HAND WASHING SINK SHALL BE PROVIDED WITH INDIVIDUAL DISPOSABLE TOWELS. OBSERVED NO PAPER TOWELS AT THE KITCHEN HAND SINK. PROVIDE PAPER TOWELS FOR DRYING HANDS. CLOTH TOWELS AND/OR APRONS SHALL NOT BE USED FOR DRYING HANDS. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Sanitizing Solution Testing De 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. OBSERVED NO CHLORINE TEST STRIPS FOR BLEACH SANITIZER SOLUTION. PROVIDE 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) Wiping Cloths, Use Limitation Items: Wiping cloth(s) wet Locations: wiping cloth container Problems: Not completely submerged in sanitizing solution Corrections: Store wiping cloths completely submersed in sanitizer. Comment: CLOTHS IN USE FOR WIPING FOOD SPILLS SHALL BE MAINTAINED DRY AND USED FOR NO OTHER PURPOSE. CLOTHS IN USE FOR WIPING CONTAINERS AND OTHER EQUIPMENT SHALL BE HELD IN A SANITIZER SOLUTION OF APPROPRIATE CONCENTRATION (SUCH AS CHLORINE 50-100 PPM). OBSERVED WET WIPING CLOTHS ON THE COOK LINE PREP TABLE NOT STORED IN SANITIZER. STORE WET CLOTHS IN A BUCKET OF SANITIZER. 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	04/26/2012	Routine Inspection
Critical: Frequency Before Use After Cle Comment: Correction Made: Observed the sinks set up and utilized as designed: 1: Wash, 2:Rinse, 3:Sanitize. The dishes are washed, rinsed, then sanitized in 100 parts per million chlorine water solution by submersion for 10 seconds and air dried before use. General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: When to Wash Comment: Correction Made: Observed the food employee perform hygienic hand washing after discarding soiled gloves from handling raw meat, before putting on new gloves to handle ready to eat foods when assembling the sandwich., 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	11/11/2011	Follow-up
Critical: Frequency Before Use After Cle Items: Clean utensil(s) and food-contact surface(s) Problems: Not sanitized Corrections: Equipment/utensils must be sanitized after cleaning. Comment: OBSERVED EMPLOYEE WASHING AND RINSING DISHES THEN ALLOWING TO DRY WITHOUT SANITIZING THEM. DISHES MUST BE SANITIZED AFTER CLEANING. SUBMERGE DISHES IN BLEACH WATER SOLUTION AT 50-100 PPM CHLORINE., General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: When to Wash Items: Employee(s) Problems: Did not wash hands Between raw and ready to eat foods Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: OBSERVED COOK PLACE RAW BURGER PATTY ON GRILL THEN HANDLE BUN WITHOUT WASHING HANDS OR CHANGING GLOVES. HANDS MUST BE WASHED AND GLOVES CHANGED AFTER HANDLING RAW MEATS., , Observed soiled plastic hand glove exchange for new in between handling raw hamburger and handling ready to eat sandwich toppings General violation description: 2-301.14 - perform hand washing in between exchanging gloves. Exterior Ice Prohibited Ingred Items: Ice Problems: Used as a cooling medium Corrections: Cannot be used for food Comment: OBSERVED CONTAINER OF CREAMER IN ICE BIN AT BEVERAGE MACHINE. ICE THAT IS USED FOR DRINKS CANNOT ALSO BE USED TO COOL FOOD. STORE CREAMER IN COOLER. General violation description: 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P) Storing Equip./Uten./Lin./Sing Items: Single-service/single-use article(s) Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: OBSERVED BOX OF PLASTIC CLAMSHELL CONTAINERS ON FLOOR. FOOD CONTAINERS MUST BE STORED AT LEAST SIX INCHES ABOVE THE GROUND. General violation description: 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location	10/11/2011	Routine Inspection
Critical: Clean Sight/Touch-No Accum/Enc Comment: SLICER AND CAN OPENER 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: Ready-to-Eat Food, Date Markin Comment: ALL POTENTIALLY HAZARDOUS FOODS ARE LABELED WITH PROP AND DISCARD DATES. VIOLATION 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	05/12/2011	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Comment: SLICER HAS SOME FOOD DEBRIS UNDER BLADE GUARD. DISASSEMBLE AND CLEAN AFTER 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: Ready-to-Eat Food, Date Markin Comment: NO DATE MARKS. FOODS MUST BE LABELED WITH PREP DATE AND DISCARD DATE., 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	05/02/2011	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: SLICER AND CAN OPENER HAVE OLD FOOD DEBRIS ON THEM. WASH, RINSE, AND SANITIZE 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: 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: DELI MEATS, RICE IN WALK-IN COOLER WITHOUT DATE MARKS. LABEL FOODS WITH PREP DATE AND DISCARD DATE (DISCARD DATE IS 6 DAYS AFTER PREP DATE). FOR EXAMPLE, IF FOOD IS PREPARED ON MONDAY, 4/11 THEN THE DISCARD DATE WOULD BE SUNDAY, 4/17., , 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 Clean, Vent. Sys., Prev. Disch Items: Ventilation system Problems: Not clean Corrections: Keep clean Comment: HOOD FILTERS ABOVE GRILL HAVE AN ACCUMULATION OF GREASE. CLEAN HOOD FILTERS AND VENTILATION SYSTEM REGULARLY TO AVOID A FIRE HAZARD. 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 Ceiling Problems: Not clean Corrections: Keep clean Comment: CEILING DUSTY AROUND AIR VENTS. CLEAN AS OFTEN AS NECESSARY TO KEEP CLEAN. General violation description: 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.	04/11/2011	Routine Inspection
Critical: Demonstration of Knowledge Items: Person-in-charge Locations: kitchen Food Employee Problems: Not ensuring compliance Corrections: Person-in-charge must ensure compliance with items listed above. Comment: CORRECTION MADE: FOLLOWING INSTRUCTION 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: 145F FOR WHOLE MUSCLE MEAT General violation description: 2-102.11 - BEEF, PORK, 155F FOR THIN SLICED OR GROUND: BEEF, PORK, 165F FOR POULTRY AND FOR REHEATING FOODS. Critical: Hot and cold holding Items: Cold food item(s) Locations: kitchen food prep area Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: AT ABOUT 9:00 A.M., OBSERVED SERVICE LINE: @ 55F REACH IN COOLER General violation description: 3-501.16 - DELI MEAT. @ 60F REFRIGERATED SERVICE LINE FOOD BINS: CUT TOMATOES, DICED HAM, AND UN SHELLED BOILED EGGS. NOTE: FOOD BIN COVERS LEFT OPEN AND COOLER DOOR FOUND AJAR. CORRECTION MADE: OBSERVED FOOD BIN LIDS CLOSED WHEN NOT IN USE AND THE COOLER DOOR IS CLOSED TIGHT AFTER EACH USE. AT ABOUT 10:50:00 A.M., OBSERVED SERVICE LINE: @ 35F REACH IN COOLER Critical: Responsibility of Person in Ch Items: Person-in-charge Locations: kitchen Food Employee Problems: Fail to require employees to report illness as rule requires Corrections: Require reporting as stated above. Comment: CORRECTION MADE: FOLLOWING INSTRUCTION General violation description: 2-201.11 - WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED, THE EMPLOYEES PRESENT ARE AWARE OF THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. AND PROCEDURES TO REMOVE THE RESTRICTIONS. TO NOTIFY THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING Critical: Separation, Packaging, & Segre Items: Raw animal food(s) Locations: walk-in cooler(s) Shelving racks Problems: Stored over/next to Raw ready-to-eat food(s) Vegetable(s) Corrections: Store unwashed fruits/vegetables below and away from foods needing little or no further prep. Comment: OBSERVED SEALED PACKAGE OF RAW HAMBURGER STORED ON WIRE SHELF ABOVE PACKAGED CELERY. CORRECTION MADE: OBSERVED PACKAGED CELERY RELOCATED TO SAFE STORAGE ABOVE ALL RAW MEAT STORAGE. 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: Time as a Public Health Contro Items: Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption Locations: Grill line food service areas Problems: Not clearly marked or identified with time control For time of 4 hours past removal of temperature control Comment: OBSERVED NO TIME MARKING ON THE: i.) PAN CONTAINING COOKED SAUSAGE @ 73F ii.) PAN CONTAINING COOKED BACON @ 73F iii.) FLAT OF RAW EGGS IN SHELL @ 73F STORED ON THE COUNTER ACROSS FROM THE GRILL. CORRECTION MADE: REVIEWED WRITTEN OPERATING PROCEDURES USING "TIME" AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN. COOK SAUSAGE AND BACON TO 155F HOLD FOR 15 SECONDS. MONITOR AND MARK TIME THE COOKED SAUSAGE & THE COOKED BACON COOLS BELOW 135*F. CHECK CLOCK & DISCARD REMAINING PRODUCT AFTER 4 HOURS. 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. Drying mops Items: Wet mop(s) storage Locations: Utility room Mop bucket Problems: Improperly dried Corrections: Allow to air dry in an approved location. Comment: Observed the wet mop stored in the mop bucket squeeze chamber. CORRECTION MADE: Observed the wet mop draped over the squeeze chamber to quicken drying time and reduce bacterial growth. General violation description: 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Good Repair and Proper Adjustm Items: Equipment components Locations: walk-in cooler(s) Shelving racks Problems: In poor repair Broken Corrections: Repair/replace. Comment: i.) OBSERVED BOTTOM WIRE SHELF BROKEN General violation description: 4-501.11 - REMOVE AND REPLACE WITH NEW. ii.) OBSERVED MISSING PUSH KNOB DOOR OPENER NEEDED ON THE INSIDE OF THE WALK-IN COOLER Hair Restraint Effectiveness Items: Hair restraint hat Locations: kitchen Food Employee 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 Wiping Cloths, Use Limitation Items: Wiping cloth(s) dry Locations: kitchen food prep area Problems: Stored on Counter Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Correction Made: Observed in use wiping cloths stored in chlorine sanitizer solution equal to 1 "cap" bleach to 1 "gallon" water ~ 100 ppm. 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	10/26/2010	Routine Inspection

PARKSIDE CONEY ISLAND respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Village Cone Shop	Grand Rapids, MI
LITTLE CAESARS	Dearborn, MI
Grattan Academy	Belding, MI
Mingten	Grand Rapids, MI
DRINKS SALOON	Taylor, MI
Calorie Counter, The	Grand Rapids, MI
Mcdonalds #7556	Wyoming, MI
Mcdonalds #1312	Kentwood, MI
SHISH VILLAGE	Canton, MI
BLUE MARGARITA	Woodhaven, MI

Restaurants in neighborhood

Name
FAITH TABERNACLE CHURCH
FORD SCHOOL
TRENAY CORP dba TIM HORTONS
HIGHLAND PARK HIGH SCHOOL
CHECKERS RESTAURANT
KAREEMS FISH
CHINA STAR
SUBWAY

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses