- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER IS PROVIDED INSIDE ESTABLISHMENT. CORRECTED.
- 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)
|
02/13/2015 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO FOOD THERMOMETER IN ESTABLISHMENT. A TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED FOR THE ATTAINMENT AND MAINTENANCE OF FOOD TEMPERATURES. PROVIDE FOOD 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO DRYING TOWELS AT HAND WASH SINK NEAR THE WAITRESS STATION AND IN KITCHEN AREA. STAFF WAS OBSERVED DRYING HANDS WITH A CLOTH TOWEL. DRYING PROVISIONS, SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED AT EACH HAND WASH SINK FOR HAND DRYING. PERSON-IN-CHARGE(PIC) PROVIDED PAPER TOWELS AT BOTH HAND WASH SINKS. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED COOKED CHICKEN HOT HELD AT 119*F INSIDE KITCHEN STEAMER. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS SHALL BE HELD AT 135 OR HIGHER FOR HOT HOLDING. COOK REHEATED CHICKEN TO 165*F AND PLACED IT IN STEAMER AND HOT HELD IT AT 135*F. 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)
|
02/05/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- The interior of the ice machine was cleaned. Corrected.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- System Maintained in Good Repa
- Comment:
- The cold water handle on the handsink was repaired. The drain under the garbage grinder has been repaired. Corrected
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/24/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- The interior of the ice machine is soiled/moldy today. Clean immediately, increase cleaning frequency, recheck in 10 days. ,
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- The cold water handle on the handsink in the kitchen is not functional today. Repair by next inspection. There is a leak in the plumbing below the drainboard of the dishmachine and the garbage grinder. Repair leak by next inspection, recheck within 6 months. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/21/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE ARE NO PAPER TOWELS/HAND DRYING PROVISIONS AT COOKLINE HANDSINK. ALL HANDSINKS SHALL BE PROPERLY STOCKED AT ALL TIMES. STOCK HAND TOWELS IMMEDIATELY., PAPER TOWELS INSTALLED. CORRECTED.
- 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
- Corrections:
- Provide.
- Comment:
- HAND WASHING SINK LOCATED AT COOKLINE HAS NO SOAP. ALL HAND SINKS SHALL BE PROPERLY STOCKED AT ALL TIMES. STOCK SOAP IMMEDIATELY FOR HANDSINK., HAND SOAP INSTALLED AT HANDSINK TODAY. ITEM CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: 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:
- CUT LEAFY GREENS IN PLASTIC BAG OPENED WITHOUT USE BY DATE ON BAG. ALL CUT LEAFY GREENS SHALL HAVE A USE BY/DATE MARK ON THEM TO PREVENT ANY CONTAMINATION OR GROWTH. DATE MARK BAG OF CUT LEAFY GREENS IMMEDIATELY., CORRECTED-BAG OF CUT LEAFY GREENS DATE MARKED TODAY.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- A BOTTLE OF 409 CLEANER IS STORED NEXT TO FOOD ON COOKLINE AREA. ALL CHEMICALS SHALL BE SAFELY STORED SEPARATELY. REMOVE CHEMICALS TO SAFE LOCATION IMMEDIATELY., CORRECTED-CHEMICALS RELOCATED TO CHEMICAL STORAGE AREA TODAY. ITEM CORRECTED.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE WALK IN FREEZER LIGHT HAS NO SHIELD ON IT. ALL LIGHTS SHALL BE PROPERLY SHIELDED AT ALL TIMES. INSTALL LIGHT SHIELD IMMEDIATELY-REPEAT VIOLATION.
- 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
|
02/24/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN IN STEAM TABLE WAS 103F TODAY. KEEP PHF'S UNDER 41F OR ABOVE AT ALL TIMES. CHICKEN WAS REHEATED AT TIME OF INSPECTION AND STEAM TABLE TURNED UP. CORRECTED AT TIME OF INSPECTION.
- 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)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELD IS NEEDED FOR THE WALK IN COOLER FREEZER, BY NEXT INSPECTION TO PROTECT BULB FROM SHATTERING AND POSSIBLY CONTAMINATING FOOD. RECHECK IN 6 MONTHS.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- REPAIR COLD WATER HANDLE ON HANDSINK BY DISHMACHINE. HANDLE IS NOT WORKING TODAY. PLUMBING MUST BE IN GOOD WORKING ORDER. RECHECK IN 6 MONTHS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/19/2013 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- hand wash sink(s) cookline
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Peas found in hand wash sink at cook line. Do not use this sink for culinary purposes-use only for hand washing!!, All items removed from hand sink. VIOLATION 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)
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Locations:
- can opener(s)
- Problems:
- Dull
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- Can opener blade has groove along edge, possibly causing metal to shear off into cans being opened. Replace blade.
- 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.
- Removing Dead or Trapped Birds
- Items:
- Dead/trapped pest(s) flies
- Locations:
- back room
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- Fly strip in non-food (tool storage) area is filled with flies. Dispose of full fly trap.
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
02/28/2013 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Observed soiled can opener holder in kitchen. Food contact equipment must be kept clean. Can opener holder was cleaned to sight and touch in my presence. Violation 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: Sanitizers
- Items:
- Sanitizer(s)
- Problems:
- Do not comply with law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- Observed Clorox stain fighter used as a sanitizer for the dishmachine. The label says it is "not for sanitizing or disinfecting". Only approved sanitizers can be used. This container was removed and an approved Clorox sanitizer was installed on the dishmachine in my presence. Sanitizing rinse was 50 ppm of chlorine. Violation corrected.
- General violation description:
- 7-204.11 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled top of dishmachine. It was cleaned in my presence.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem thermometer. Repair or replace to provide accurate food temperature measurements.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed ice scoop laid in ice inside ice machine. Scoop was removed and stored in designated container.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Hang mops up to air dry when not in use at the mop sink.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
08/14/2012 | Routine |
| No violation noted during this evaluation. | 02/13/2012 | Routine Inspection |
- Food Temperature Measuring Dev
- Items:
- Thermometer(s)
- Problems:
- Not accurate
- Corrections:
- Calibrate to requirement above.
- Comment:
- Observed inaccurate metal stem thermometer. Repair or replace the thermometer. The person in charge provided a new metal stem thermometer which is accurate. Violation corrected.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no soap for the cookline handsink. Soap was provided in my presence. Violation corrected.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no hand washing sign for the men's room handsink. A hand washing sign was provided in my presence. Violation 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.
|
08/04/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE DELI SLICER, THE VEGETABLE PEELER, AND COOKLINE KNIVES. KNIVES ARE NO LONGER STORED IN THE CREVICE BETWEEN EQUIPMENT.
- 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:
- CORRECTED BY PROPERLY COOLING SOUPS USING AN ICE BATH. COOLING OBSERVED IN PROGRESS AT TIME OF THIS 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: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY PROPERLY DATE MARKING ALL REQUIRED FOODS WITH THE DISCARD DATE. DISCARD DATES DO NOT EXCEED 7 DAYS FROM THE PREP DATES.
- 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: When to Wash
- Comment:
- CORRECTED BY TRAINING EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. EMPLOYEES OBSERVED WASHING HANDS WHEN REQUIRED.
- 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
|
01/27/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- -OBSERVED DRIED FOOD DEBRIS ON THE DELI SLICER BLADE AND BLADE GUARD -OBSERVED DRIED FOOD DEBRIS ON THE VEGETABLE PEELER -OBSERVED KNIVES ON THE COOKLINE STORED IN THE CREVICE BETWEEN PIECES OF EQUIPMENT WHERE CLEANING IS NOT CONDUCTED AT LEAST EVERY 4 HOURS FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED ITEMS NOW AND KEEP CLEAN. DISCONTINUE THE PRACTICE OF STORING KNIVES IN THE CREVICE BETWEEN THE EQUIPMENT ON THE COOK LINE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- -OBSERVED DRIED FOOD DEBRIS ON THE DELI SLICER BLADE AND BLADE GUARD -OBSERVED DRIED FOOD DEBRIS ON THE VEGETABLE PEELER -OBSERVED KNIVES ON THE COOKLINE STORED IN THE CREVICE BETWEEN PIECES OF EQUIPMENT WHERE CLEANING IS NOT CONDUCTED AT LEAST EVERY 4 HOURS FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN THE NOTED ITEMS NOW AND KEEP CLEAN. DISCONTINUE THE PRACTICE OF STORING KNIVES IN THE CREVICE BETWEEN THE EQUIPMENT ON THE COOK LINE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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 CREAM OF BROCCOLI SOUP AT 90F AND CHICKEN LEMON RICE SOUP AT 118F IN THE WALK-IN COOLER. WHEN COOLING POTENTIALLY HAZARDOUS FOODS, THE FOOD MUST BE COOLED FROM 135F TO 70F WITHIN 2 HOURS AND FROM 70F TO 41F OR BELOW WITHIN AN ADDITIONAL 4 HOURS. EFFECTIVE COOLING METHODS MUST BE USED AS DISCUSSED IN VIOLATION 3-501.15. DISCARD THE CREAM OF BROCCOLI SOUP THAT WAS NOT COOLED PROPERLY AND HAS BEEN IN THE TEMPERATURE DANGER ZONE FOR TOO LONG. USE EFFECTIVE COOLING METHODS TO COOL THE CHICKEN LEMON RICE SOUP TO 70F WITHIN 2 HOURS. ENSURE THAT ALL COOLED FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAMES TO PREVENT THE GROWTH OF ILLNESS CAUSING BACTERIA. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.
- 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
- 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 CREAM OF BROCCOLI SOUP AT 90F AND CHICKEN LEMON RICE SOUP AT 118F IN THE WALK-IN COOLER. WHEN COOLING POTENTIALLY HAZARDOUS FOODS, THE FOOD MUST BE COOLED FROM 135F TO 70F WITHIN 2 HOURS AND FROM 70F TO 41F OR BELOW WITHIN AN ADDITIONAL 4 HOURS. EFFECTIVE COOLING METHODS MUST BE USED AS DISCUSSED IN VIOLATION 3-501.15. DISCARD THE CREAM OF BROCCOLI SOUP THAT WAS NOT COOLED PROPERLY AND HAS BEEN IN THE TEMPERATURE DANGER ZONE FOR TOO LONG. USE EFFECTIVE COOLING METHODS TO COOL THE CHICKEN LEMON RICE SOUP TO 70F WITHIN 2 HOURS. ENSURE THAT ALL COOLED FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAMES TO PREVENT THE GROWTH OF ILLNESS CAUSING BACTERIA. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- 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: 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:
- OBSERVED THE FOLLOWING FOODS WITH NO DATE MARKINGS: -SLICED CORNED BEEF -SLICED TURKEY -FETA CHEESE -FACILITY MADE TZATZIKI GYRO SAUCE -FACILITY MADE RANCH DRESSING -SPLIT PEA WITH HAM SOUP -CHILI WITH BEAN OBSERVED THE FOLLOWING FOODS IMPROPERLY DATE MARKED WITH A DISCARD DATE EXCEEDING 7 DAYS AFTER THE PREPARATION DATE: -TOMATO SAUCE WITH A DISCARD DATE OF 1/25 -2 PANS OF SPINACH PIE WITH DISCARD DATES OF 1/28 -VEGETABLE SOUP WITH A DISCARD DATE OF 1/29 -BROCCOLI SOUP WITH A DISCARD DATE OF 1/28 POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD UNDER REFRIGERATION FOR MORE THAN 24 HOURS MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF THE PREPARATION DATE. THE DISCARD DATE IS CALCULATED BY ADDING 6 DAYS TO THE PREP DATE BECAUSE THE PREP DAY IS DAY 1. AN ITEM PREPARED TODAY, 1/12/11, MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON 1/18/11. DATE LABEL ALL REQUIRED FOODS. ADJUST DATE LABELS ON FOODS TO ENSURE THAT NO FOOD ITEM IS LABELED WITH A DISCARD DATE EXCEEDING 7 DAYS AFTER THE PREP DATE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: 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:
- OBSERVED THE FOLLOWING FOODS WITH NO DATE MARKINGS: -SLICED CORNED BEEF -SLICED TURKEY -FETA CHEESE -FACILITY MADE TZATZIKI GYRO SAUCE -FACILITY MADE RANCH DRESSING -SPLIT PEA WITH HAM SOUP -CHILI WITH BEAN OBSERVED THE FOLLOWING FOODS IMPROPERLY DATE MARKED WITH A DISCARD DATE EXCEEDING 7 DAYS AFTER THE PREPARATION DATE: -TOMATO SAUCE WITH A DISCARD DATE OF 1/25 -2 PANS OF SPINACH PIE WITH DISCARD DATES OF 1/28 -VEGETABLE SOUP WITH A DISCARD DATE OF 1/29 -BROCCOLI SOUP WITH A DISCARD DATE OF 1/28 POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD UNDER REFRIGERATION FOR MORE THAN 24 HOURS MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF THE PREPARATION DATE. THE DISCARD DATE IS CALCULATED BY ADDING 6 DAYS TO THE PREP DATE BECAUSE THE PREP DAY IS DAY 1. AN ITEM PREPARED TODAY, 1/12/11, MUST BE CONSUMED OR DISCARDED BY THE END OF THE DAY ON 1/18/11. DATE LABEL ALL REQUIRED FOODS. ADJUST DATE LABELS ON FOODS TO ENSURE THAT NO FOOD ITEM IS LABELED WITH A DISCARD DATE EXCEEDING 7 DAYS AFTER THE PREP DATE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE DID NOT WASH HANDS WHEN CHANGING GLOVES AFTER CHANGING TASKS. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, INCLUDING AT EACH GLOVE CHANGE AND WHEN CHANGING TASKS. TRAIN EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.
- 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
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- EMPLOYEE DID NOT WASH HANDS WHEN CHANGING GLOVES AFTER CHANGING TASKS. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION OCCURS, INCLUDING AT EACH GLOVE CHANGE AND WHEN CHANGING TASKS. TRAIN EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- THICK SOUPS (CHICKEN LEMON RICE AND CREAM OF BROCCOLI) OBSERVED COOLING IN STOCK POTS IN THE WALK-IN COOLER WITH NO COOLING METHODS USED. IN ORDER TO ENSURE THAT FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAMES EFFECTIVE COOLING METHODS MUST BE USED. UTILIZE EFFECTIVE COOLING METHODS SUCH AS ICE BATH, ICE WANDS, LONG SHALLOW PANS, ETC TO ENSURE THAT FOODS ARE PROPERLY COOLED.
- 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
- Maintaining/Using Handwashing
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- NO HOT WATER SUPPLIED TO THE HAND WASH SINK IN THE WARE WASHING AREA. HOT WATER MUST BE PROVIDED TO ALL HAND WASH SINKS. EMPLOYEE RESTORED HOT WATER SUPPLY BY TURNING ON BENEATH SINK. IT IS UNKNOWN WHY THE HOT WATER SUPPLY WAS TURNED OFF AS THE FAUCET APPEARS TO BE IN WORKING ORDER. KEEP HOT WATER SUPPLY ON TO THE HAND WASH SINK.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED WET WIPING CLOTHS STORED ON COUNTERS IN KITCHEN. WET WIPING CLOTHS MUST BE STORED COMPLETELY SUBMERGED IN SANITIZER SOLUTION BETWEEN USES. STORE WET WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
01/12/2011 | Routine Inspection |
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- BACK DOOR Parking lot
- Problems:
- Not conveyed to point of disposal Through approved Sanitary sewage system
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- CORRECTION MADE: MANAGER STATES NEW PROCEDURE IS NOW MOP UP SOILED GRAY WATER INTO MOP BUCKET AND DISCHARGE DOWN THE UTILITY SINK FOR LATER PROCESSING AT THE WASTE WATER TREATMENT PLANT., THROUGH ORAL INTERVIEW THE SOILED KITCHEN FLOOR IS WASHED AND SCRUBBED CLEAN NIGHTLY. THE SOILED THE SOILED GRAY WATER THEN IS SQUEGIED OUT THE BACK KITCHEN DOOR. SOILED FOOD & GREASE RESIDUE LINE THE DOWNWARD SLOPING PARKING LOT. THE REMNANT OF THE STANDING GRAY WATER LAYING AT THE FOOT OF THE STONE LINE DRAIN BASIN DISCHARGING INTO THE VEGETATIVE DESIGNED WET LAND.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Conveying sewage
- Comment:
- CORRECTION MADE: MANAGER STATES NEW PROCEDURE IS NOW MOP UP SOILED GRAY WATER INTO MOP BUCKET AND DISCHARGE DOWN THE UTILITY SINK FOR LATER PROCESSING AT THE WASTE WATER TREATMENT PLANT., THROUGH ORAL INTERVIEW THE SOILED KITCHEN FLOOR IS WASHED AND SCRUBBED CLEAN NIGHTLY. THE SOILED THE SOILED GRAY WATER THEN IS SQUEGIED OUT THE BACK KITCHEN DOOR. SOILED FOOD & GREASE RESIDUE LINE THE DOWNWARD SLOPING PARKING LOT. THE REMNANT OF THE STANDING GRAY WATER LAYING AT THE FOOT OF THE STONE LINE DRAIN BASIN DISCHARGING INTO THE VEGETATIVE DESIGNED WET LAND.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- Grill line stove
- Problems:
- From 135 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:
- 3-501.14 COOLING SAID MANAGER CONCERNING SEVERAL POUNDS OF COOKED BACON AND SAUSAGE RESTING ON A PAN ABOVE THE GRILL COOKED 6 AM EARLIER THAT MORNING. 8:30 AM COOKED SAUSAGE TEMPERATURE RANGED FROM 118*F - 91*F, COOKED BACON FROM 95*F -91*F. 10:30 AM COOKED SAUSAGE TEMPERATURE 91*F, COOKED BACON 91*F. DISCARD THE COOKED SAUSAGE AND COOKED BACON HAVING FAILED TO ACHIEVE 70*F WITHIN THE FIRST 2 HOURS AND HAVING EXCEEDED 4 HOUR LIMITATION IN THE TEMPERATURE DANGER ZONE BETWEEN 41*F - 135*F., CORRECTION MADE: MANAGER DISCARDED TIME ABUSED FOOD. THE MANAGER STATES HE'LL USE HIS CLOCK ALARM TO ASSURE THE COOKED MEAT COOL FROM 135*F to 70*F within TWO HOURS
- General violation description:
- 3-501.14 - and 41*F within 4 ADDITIONAL HOURS
- Critical: Cooling
- Comment:
- 3-501.14 COOLING SAID MANAGER CONCERNING SEVERAL POUNDS OF COOKED BACON AND SAUSAGE RESTING ON A PAN ABOVE THE GRILL COOKED 6 AM EARLIER THAT MORNING. 8:30 AM COOKED SAUSAGE TEMPERATURE RANGED FROM 118*F - 91*F, COOKED BACON FROM 95*F -91*F. 10:30 AM COOKED SAUSAGE TEMPERATURE 91*F, COOKED BACON 91*F. DISCARD THE COOKED SAUSAGE AND COOKED BACON HAVING FAILED TO ACHIEVE 70*F WITHIN THE FIRST 2 HOURS AND HAVING EXCEEDED 4 HOUR LIMITATION IN THE TEMPERATURE DANGER ZONE BETWEEN 41*F - 135*F., CORRECTION MADE: MANAGER DISCARDED TIME ABUSED FOOD. THE MANAGER STATES HE'LL USE HIS CLOCK ALARM TO ASSURE THE COOKED MEAT COOL FROM 135*F to 70*F within TWO HOURS
- General violation description:
- 3-501.14 - and 41*F within 4 ADDITIONAL HOURS
- Critical: Reheating for Hot Holding
- Items:
- Food item(s) reheated
- Locations:
- Wait station steam table
- Problems:
- Longer than two hours to reach 165 degrees f In steam table
- Corrections:
- Reheat food items quickly.
- Comment:
- THROUGH EMPLOYEE INTERVIEW THE COOKED CHICKEN AND RICE SOUP FROM THE PREVIOUS EVENING IS REMOVED FROM THE REFRIGERATION AND PLACED IN THE STEAM TABLE THE NEXT MORNING @ 6 AM. 8:30 AM REHEATED CHICKEN AND RICE SOUP @ 145*F., CORRECTION MADE: OBSERVED THE CITED SOUP DISCARDED FOR NEW.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- Critical: Reheating for Hot Holding
- Comment:
- THROUGH EMPLOYEE INTERVIEW THE COOKED CHICKEN AND RICE SOUP FROM THE PREVIOUS EVENING IS REMOVED FROM THE REFRIGERATION AND PLACED IN THE STEAM TABLE THE NEXT MORNING @ 6 AM. 8:30 AM REHEATED CHICKEN AND RICE SOUP @ 145*F., CORRECTION MADE: OBSERVED THE CITED SOUP DISCARDED FOR NEW.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
- 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:
- REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS, CORRECTION MADE: THE PERSON IN CHARGE WITH USE "THE FOOD EMPLOYEE ILLNESS GUIDELINES: ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL POSTED ON THE KITCHEN WALL HAS REVIEWED WITH THE FOOD EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- 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: Responsibility of Person in Ch
- Comment:
- REVIEW WITH THE EMPLOYEES THE ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, THE PERSON IN CHARGE IS TO TRAIN THE FOOD EMPLOYEE TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS, CORRECTION MADE: THE PERSON IN CHARGE WITH USE "THE FOOD EMPLOYEE ILLNESS GUIDELINES: ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL POSTED ON THE KITCHEN WALL HAS REVIEWED WITH THE FOOD EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- 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.
- Cleaning receptacles
- Items:
- Refuse container(s)
- Locations:
- Outside receptacles grease barrel storage area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THICK GREASE RESIDUE ON AND AROUND THE EXTERIOR SURFACES TO THE GREASE BARREL
- General violation description:
- 5-501.116 - THOROUGHLY CLEAN.
- Cleaning receptacles
- Comment:
- OBSERVED THICK GREASE RESIDUE ON AND AROUND THE EXTERIOR SURFACES TO THE GREASE BARREL
- General violation description:
- 5-501.116 - THOROUGHLY CLEAN.
- Covering receptacles
- Items:
- Waste container(s)/container(s) outside grease barrels
- Locations:
- Outside receptacles door(s)
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED OPEN LID TO THE GREASE BARREL AND OPEN SIDE PANELS TO TRASH DUMPSTER
- General violation description:
- 5-501.113 - COVER AFTER EACH USE.
- Covering receptacles
- Comment:
- OBSERVED OPEN LID TO THE GREASE BARREL AND OPEN SIDE PANELS TO TRASH DUMPSTER
- General violation description:
- 5-501.113 - COVER AFTER EACH USE.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- mops
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- 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.
- Drying mops
- Comment:
- 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.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: THE FOOD EMPLOYEE(S) PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION NEEDED TO ASSURE MINIMUM INTERNAL FOOD TEMPERATURES WITHIN A SPECIFIED TIME ARE MET FOR SAFE FOOD COOKING, REHEATING AND COOLING. THAT BEING THE MINIMAL INTERNAL COOKING TEMPERATURES NEEDED FOR AT LEAST 15 SECONDS FOR WHOLE MUSCLE MEAT, LAMB CHOPS, BEEF STEAKS @ 145*F, FOR GYRO, HAMBURGER @ 155*F AND FOR POULTRY & REHEATED FOODS @165*F. OBSERVED NO PROCEDURE IN PLACE TO ASSURE REHEATING P.H. FOODS ARE COOKED TO 165*F WITH IN THE 2 HOUR OR DISCARDED. THE REHEATING OF THE COOKED CHICKEN LEMON & RICE SOUP TO 165*F APPARENTLY EXCEEDED THE 2 HOUR TIME LIMIT REQUIRING IT TO BE DISCARDED. NOR PROCEDURES IN PLACE TO ASSURE COOKED BACON AND SAUSAGE ARE COOLED FROM 135*F TO 70*F WITHIN 2 HOURS ( ELSE TO DISCARDED 2 HOURS THEREAFTER) AND COOLED FORM 70*F TO 41*F WITHIN THE 4 HOURS
- General violation description:
- 2-103.11 - EXCEEDED THE SPECIFIED TIME LIMITS REQUIRING THE MEAT PRODUCTS BE DISCARDED. THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: COMPLIANCE WILL INCLUDE NO CRITICAL VIOLATIONS AND A FOOD EMPLOYEE ENROLLMENT INTO AND RECEIVING A CERTIFIED FOOD MANAGERS CERTIFICATE.
- Duties of Person in Charge
- Comment:
- THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: THE FOOD EMPLOYEE(S) PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION NEEDED TO ASSURE MINIMUM INTERNAL FOOD TEMPERATURES WITHIN A SPECIFIED TIME ARE MET FOR SAFE FOOD COOKING, REHEATING AND COOLING. THAT BEING THE MINIMAL INTERNAL COOKING TEMPERATURES NEEDED FOR AT LEAST 15 SECONDS FOR WHOLE MUSCLE MEAT, LAMB CHOPS, BEEF STEAKS @ 145*F, FOR GYRO, HAMBURGER @ 155*F AND FOR POULTRY & REHEATED FOODS @165*F. OBSERVED NO PROCEDURE IN PLACE TO ASSURE REHEATING P.H. FOODS ARE COOKED TO 165*F WITH IN THE 2 HOUR OR DISCARDED. THE REHEATING OF THE COOKED CHICKEN LEMON & RICE SOUP TO 165*F APPARENTLY EXCEEDED THE 2 HOUR TIME LIMIT REQUIRING IT TO BE DISCARDED. NOR PROCEDURES IN PLACE TO ASSURE COOKED BACON AND SAUSAGE ARE COOLED FROM 135*F TO 70*F WITHIN 2 HOURS ( ELSE TO DISCARDED 2 HOURS THEREAFTER) AND COOLED FORM 70*F TO 41*F WITHIN THE 4 HOURS
- General violation description:
- 2-103.11 - EXCEEDED THE SPECIFIED TIME LIMITS REQUIRING THE MEAT PRODUCTS BE DISCARDED. THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: COMPLIANCE WILL INCLUDE NO CRITICAL VIOLATIONS AND A FOOD EMPLOYEE ENROLLMENT INTO AND RECEIVING A CERTIFIED FOOD MANAGERS CERTIFICATE.
- Outdoor Refuse Areas,Curbed/Dr
- Items:
- Outdoor refuse area
- Locations:
- Outside receptacles grease barrel storage area
- Problems:
- Does not allow for collection and disposal of liquid wastes
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- SOILED BLACK TOP APPARENTLY FROM LIQUID RUN-OFF ASSOCIATED FROM OUTDOOR FOOD DUMPSTER AND FROM THE GREASE BARREL AND OBSERVED FOOD AND GREASE SOILED PAVEMENT IN FRONT OF AND AROUND THE OUT DOOR FOOD DUMPSTER AND GREASE BARREL. THOROUGHLY CLEAN PAVEMENT
- General violation description:
- 6-202.110 - BEING MINDFUL TO CAPTURE THE GREASE LADEN RUN-OFF FOR DISPOSAL DOWN THE MOP SINK, NOT TO BE DISCHARGE INTO THE VEGETATIVE WET LAND.
- Outdoor Refuse Areas,Curbed/Dr
- Comment:
- SOILED BLACK TOP APPARENTLY FROM LIQUID RUN-OFF ASSOCIATED FROM OUTDOOR FOOD DUMPSTER AND FROM THE GREASE BARREL AND OBSERVED FOOD AND GREASE SOILED PAVEMENT IN FRONT OF AND AROUND THE OUT DOOR FOOD DUMPSTER AND GREASE BARREL. THOROUGHLY CLEAN PAVEMENT
- General violation description:
- 6-202.110 - BEING MINDFUL TO CAPTURE THE GREASE LADEN RUN-OFF FOR DISPOSAL DOWN THE MOP SINK, NOT TO BE DISCHARGE INTO THE VEGETATIVE WET LAND.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Wait station Utensil container/s
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- OBSERVED UNSORTED PLASTIC FORKS STORED AT THE WAIT-STATION NEAR THE STEAM TABLE. CORRECTION MADE: OBSERVED FORKS SORTED WITH THE HANDLE TOWARD SERVER.
- 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
- Storing Equip./Uten./Lin./Sing
- Comment:
- OBSERVED UNSORTED PLASTIC FORKS STORED AT THE WAIT-STATION NEAR THE STEAM TABLE. CORRECTION MADE: OBSERVED FORKS SORTED WITH THE HANDLE TOWARD SERVER.
- 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
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08/03/2010 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTION MADE: 3-501.14 COOLING COOKED POTENTIALLY HAZARDOUS FOODS
- General violation description:
- 3-501.19 - BACON AND SAUSAGE ARE COOKED AT 10 AM THEN COOLED TO 70*F WITHIN TWO HOURS THEN TWO HOURS LATER THEY ARE DICED UP AND REFRIGERATED TO 41*F BEFORE THE FOURTH HOUR EXPIRES. OBSERVED @ 2:45 PM REFRIGERATED FOOD TRAYS CONTAINING COOKED DICED SAUSAGE @ 41*F AND COOKED DICED BACON @ 41*F, CORRECTION MADE: 3-401.11 COOKING GYRO MEAT @ 165*F ON THE SHWARMA OVEN. CORRECTION MADE: 3-501.16 COLD HOLDING TIME/TEMPERATURE CONTROL FOR SAFE FOOD, THE EGGS ARE REFRIGERATED IN THE UP-RIGHT COOLER
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02/17/2010 | Follow-up |
- Critical: Time as a Public Health Contro
- Comment:
- OBSERVED FOOD TRAYS CONTAINING PARTIALLY COOKED SAUSAGE @ 89*F, PARTIALLY COOKED BACON @ 90*F, THE COOKING GYRO MEAT @ 180*F AND 2 1/2 CRATES OF SHELLED EGGS @ 65*F. PROVIDE TIME MARKS WHEN POTENTIALLY HAZARDOUS FOODS ARE REMOVED FORM TEMPERATURE CONTROL AND WRITTEN STANDARD OPERATING PROCEDURE WHEN USING TIME ALONE AS A PUBLIC HEALTH CONTROL TO LIMIT ORGANISMS OF PUBLIC HEALTH CONCERN., ,
- 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.
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02/09/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Parthenon Coney Island, 5700 Mercury Dr., Dearborn, MI 48126 »