Penn Grill Inc., 820 Penniman, Plymouth, MI 48170 - inspection findings and violations

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Business Info

Restaurant name: PENN GRILL INC.
Address: 820 Penniman, Plymouth, MI 48170
Permit #: 057587
Non-smoking facility: No
Last inspection: 04/23/2015
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Inspection findings

Inspection date

Type
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COFFEE CREAMERS AT BAR ARE AT 47 F AT BAR-REFRIGERATION REQUIRED ON THESE CREAMERS. IMMEDIATELY COOL DOWN OR DISCARD CREAMERS IMMEDIATELY., CREAMERS ICED DOWN TODAY.
    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: 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:
    MANY FOODS INCLUDING: CUT TOMATOES, COOKED CHICKEN LUNCH MEATS AND MORE HAVE NOT DATES ON THEM. ALL REQUIRED FOODS SHALL BE DATE MARKED. MARK FOODS IMMEDIATELY. REPEAT VIOLATION-RISK CONTROL PLAN GIVEN TO SHAWN CUNNINGHAM TODAY.. COMPLETE AND SUBMIT TO JDEMERJIAN@WAYNECOUNTY.
    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
    Locations:
    floor
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    WALK IN COOLER AND ENTIRE FACILITY FLOORS AND WALLS UNCLEAN. ALL AREAS SHALL BE CLEAN. INCREASE CLEANING SCHEDULE IMMEDIATELY. REPEAT VIOLATION- RISK CONTROL PLAN GIVEN.
    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.
 04/23/2015Routine
  • Critical: Manual and Mechanical Warewash
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Manual and Mechanical Warewash
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    ALL FOODS NOW DATE MARKED. ITEM CORRECTED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    ALL FOODS NOW DATE MARKED. ITEM 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
 10/31/2014Follow-up
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE KITCHEN AREA AND BAR AREA DISH MACHINE SHOW NO CHLORINE SANITIZER. ALL DISH MACHINES SHALL PROPERLY SANITIZE. REPAIR MACHINES IMMEDIATELY-RECHECK IN THEN DAYS-USE 3 COMPARTMENT SINKS UNTIL MACHINES SANITIZE CORRECTLY.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE KITCHEN AREA AND BAR AREA DISH MACHINE SHOW NO CHLORINE SANITIZER. ALL DISH MACHINES SHALL PROPERLY SANITIZE. REPAIR MACHINES IMMEDIATELY-RECHECK IN THEN DAYS-USE 3 COMPARTMENT SINKS UNTIL MACHINES SANITIZE CORRECTLY.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    2-door cooler(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW BEEF STORED ABOVE MANY READY TO EAT FOODS IN KITCHEN REACH IN COOLER. ALL RAW FOODS SHALL BE SEPARATED. SEPARATE IMMEDIATELY., CORRECTED-RAW BEEF STORED ON BOTTOM SHELF OF COOLER TODAY.
    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: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    2-door cooler(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW BEEF STORED ABOVE MANY READY TO EAT FOODS IN KITCHEN REACH IN COOLER. ALL RAW FOODS SHALL BE SEPARATED. SEPARATE IMMEDIATELY., CORRECTED-RAW BEEF STORED ON BOTTOM SHELF OF COOLER TODAY.
    General violation description:
    3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    CUT TOMATOES, OPEN LUNCH MEATS-TURKEY-NOT DATE MARKED. ALL THESE FOODS SHALL BE DATE MARKED. MARK DAILY, REPEAT VIOLATION.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    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 TOMATOES, OPEN LUNCH MEATS-TURKEY-NOT DATE MARKED. ALL THESE FOODS SHALL BE DATE MARKED. MARK DAILY, REPEAT VIOLATION.,
    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
    Locations:
    floor
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE KITCHEN AREA WALLS, OVEN PULL OUT TRAYS ARE UNCLEAN. ALL ITEMS SHALL BE CLEAN. CLEAN ITEMS DAILY.
    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.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    floor
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE KITCHEN AREA WALLS, OVEN PULL OUT TRAYS ARE UNCLEAN. ALL ITEMS SHALL BE CLEAN. CLEAN ITEMS DAILY.
    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.
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in cooler(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in cooler(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    hand wash sink(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Light Bulbs, Protective Shield
    Items:
    Infrared/heat light shielding
    Locations:
    Cookline light shield (s)
    Problems:
    Not provided
    Corrections:
    Provide.
    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
  • Light Bulbs, Protective Shield
    Items:
    Infrared/heat light shielding
    Locations:
    Cookline light shield (s)
    Problems:
    Not provided
    Corrections:
    Provide.
    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
  • Outdoor Refuse Areas, Curbed a
    Items:
    Outdoor refuse area
    Locations:
    dumpster area
    Problems:
    Does not allow for collection and disposal of liquid wastes
    Corrections:
    Repair/replace to meet requirements above.
    General violation description:
    6-202.110 - Outdoor REFUSE areas shall be constructed in accordance with LAW and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the REFUSE and from cleaning the area and waste receptacles.
  • Outdoor Refuse Areas, Curbed a
    Items:
    Outdoor refuse area
    Locations:
    dumpster area
    Problems:
    Does not allow for collection and disposal of liquid wastes
    Corrections:
    Repair/replace to meet requirements above.
    General violation description:
    6-202.110 - Outdoor REFUSE areas shall be constructed in accordance with LAW and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the REFUSE and from cleaning the area and waste receptacles.
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Locations:
    door(s)
    Problems:
    Not provided with Screening that is sixteen mesh to the inch or greater
    Corrections:
    Repair/replace to meet requirements above.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Locations:
    door(s)
    Problems:
    Not provided with Screening that is sixteen mesh to the inch or greater
    Corrections:
    Repair/replace to meet requirements above.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
 10/27/2014Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED AT TIME OF INSPECTION CAN OPENER BLADE WAS CLEAN TO SIGHT AND TOUCH. 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: Equipment, Food-Contact Surfac
    Comment:
    OBSERVED AT TIME OF INSPECTION CAN OPENER BLADE WAS CLEAN TO SIGHT AND TOUCH. 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: Manual and Mechanical Warewash
    Comment:
    OBSERVED AT TIME OF INSPECTION BAR GLASS WASHER WAS PROVIDING CHLORINE SANITIZER SOLUTION BETWEEN 50-100PPM. CORRECTED.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Manual and Mechanical Warewash
    Comment:
    OBSERVED AT TIME OF INSPECTION BAR GLASS WASHER WAS PROVIDING CHLORINE SANITIZER SOLUTION BETWEEN 50-100PPM. CORRECTED.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 05/01/2014Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed can opener was greasy and the blade was covered in food debris. Clean blade in between uses to prevent cross contamination with other food. Correct by cleaning immediately a follow up will occur in about 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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed can opener was greasy and the blade was covered in food debris. Clean blade in between uses to prevent cross contamination with other food. Correct by cleaning immediately a follow up will occur in about 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: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    bar(s)
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed bar glass washer chlorine sanitizer solution was less then 10 ppm. Chlorine sanitizer solution should be between 50-100 ppm. Correct immediately by repairing/replacing glass washer so it is providing 50-100ppm. Until machine is fixed wash glasses in the kitchen dish washer or use the wash, rinse, sanitize method at the bar three compartment sink. A follow up will occur in about 10 days.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    bar(s)
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    Observed bar glass washer chlorine sanitizer solution was less then 10 ppm. Chlorine sanitizer solution should be between 50-100 ppm. Correct immediately by repairing/replacing glass washer so it is providing 50-100ppm. Until machine is fixed wash glasses in the kitchen dish washer or use the wash, rinse, sanitize method at the bar three compartment sink. A follow up will occur in about 10 days.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Observed at time of inspection in prep cooler chicken wings, salami and grilled peppers and onions without a date mark. Any ready to eat cold food held longer then 24 hours needs to have a date mark. Corrected at time of inspection date marks provided. This is a repeat violation fill out risk control plan.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    Observed at time of inspection in prep cooler chicken wings, salami and grilled peppers and onions without a date mark. Any ready to eat cold food held longer then 24 hours needs to have a date mark. Corrected at time of inspection date marks provided. This is a repeat violation fill out risk control plan.
    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
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in cooler(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Observed on floor of walk in cooler in basement, carrots, lettuce, fish, chicken, pizza sauce. All food should be stored at least 6 in (15 cm) off the ground to prevent contamination from debris and pests. Correct by storing at least 6in off the ground. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in cooler(s)
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    Observed on floor of walk in cooler in basement, carrots, lettuce, fish, chicken, pizza sauce. All food should be stored at least 6 in (15 cm) off the ground to prevent contamination from debris and pests. Correct by storing at least 6in off the ground. Correct as soon as possible a follow up will occur at the next routine inspection.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed filters in hood with accumulation of grease under kitchen cook line. Hood in the dishwasher room looks unused but is covered by a thick layer of dust. Also in basement a pop syrup bag appears to have leaked over the side of the rest of the pop boxes and onto the floor. Correct by cleaning at a frequency able to prevent the build up of dust, grease and food debris. 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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Observed filters in hood with accumulation of grease under kitchen cook line. Hood in the dishwasher room looks unused but is covered by a thick layer of dust. Also in basement a pop syrup bag appears to have leaked over the side of the rest of the pop boxes and onto the floor. Correct by cleaning at a frequency able to prevent the build up of dust, grease and food debris. 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)
    Locations:
    restroom(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no covered trash can in women's bathroom. 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.
  • Toilet Room Receptacle, Covere
    Items:
    Covered waste receptacle(s)
    Locations:
    restroom(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed no covered trash can in women's bathroom. 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.
 04/16/2014Routine
No violation noted during this evaluation. 11/14/2013Follow-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: Ready-to-Eat, Potentially Haza
    Items:
    Ready to eat, potentially hazardous food(s)
    Problems:
    Improperly date marked
    Corrections:
    Discard.
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Warewashing Equipment, Determi
    Items:
    Sanitizer test kit
    Problems:
    Not used
    Corrections:
    Use test kit to verify sanitizer concentration.
    General violation description:
    4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
 10/15/2013Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    MEAT SLICER CLEANED
    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: Manual and Mechanical Warewash
    Comment:
    DISPENSING 50-100PPM
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Temperature Measuring Devices
    Comment:
    ALL COOLERS WITH THERMOMETER
    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)
 05/28/2013Follow-up
  • Critical: Manual and Mechanical Warewash
    Comment:
    The stale sanitizer was replaced and noticed about 50 ppm concentration. Violation had been corrected.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 11/14/2012Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    THE DRINK DISPENSER HOLDERS WERE KEPT CLEAN. VIOLATION HAD BEEN CORRECTED. RISK CONTROL PLAN FORM WAS FILLED BY THE OPERATOR.
    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: Manual and Mechanical Warewash
    Comment:
    THE MACHINE WAS NOT REPAIRED. MECHANIC IS GOING TO CHECK IT TODAY.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 11/08/2012Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The drink dispenser holders were soiled with food debris. Wash, rinse and sanitize them. A follow up inspection will be conducted with 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
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    The glass washer in the bar is not working properly, The color of the test strip was not changed in color. After cleaning, sanitize them in the 3 compartment sink. A follow up inspection will be conducted with in 10 days., ,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Cleaning, Frequency and Restri
    Comment:
    The bar floor under the counters and at the end was soiled heavily. Keep it 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.
 10/30/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    THE DRINK DISPENSER HOLDERS WERE KEPT CLEAN. VIOLATION HAD BEEN 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: Hot and cold holding
    Comment:
    A NEW IDENTICAL IN RAIL TRUE COOLER WAS PURCHASED. IT WAS AT 32F AND THE AMERICAN CHEESE WAS AT 35F. VIOLATION HAD BEEN 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)
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    NOTICED ABOUT 100 PPM CONCENTRATION. THE END OF THE TUBE WAS ABOVE THE SANITIZER LEVEL. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 04/26/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE DRINK DISPENSER HOLDERS WERE SOILED. CLEAN THE EVERY DAY. A FOLLOW UP INSPECTION WILL B E CONDUCTED WITH 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
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE SINGLE DOOR IN RAIL COOLER WAS AT 47F AND THE PASTRONI WAS AT 44F AND THE COLESLAW WAS AT 47F. POTENTIALLY HAZARDOUS FOOD SHALL BE HELD UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE (41F-135F)FOR MORE THAN 4 HOURS. DISCARD ALL THE PHF THAT ARE ABOVE 51F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE KITCHEN DISH WASHER IS NOT SANITIZING PROPERLY, DID NOT NOTICE ANY COLOR CHANGE WITH THE CHLORINE TEST STRIPS. WITHOUT PROPER SANITIZATION THE BACTERIA GROWTH MAY NOT BE STOPPED. USE THE 3 -COMPARTMENT SINK FOR SANITIZING THE DISHES UNTIL THE MACHINE IS FIXED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 04/17/2012Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    THE COOLER WAS AT 40F AND THE COLESLAW WAS AT 41F AND THE AMERICAN CHEESE WAS AT 42.0F. THE COOLER WAS ADJUSTED AND THE OPERATOR IS PLANNING TO REPLACE IT. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 11/08/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    1. THE DRINK DISPENSER HOLDERS WERE KEPT CLEAN. 2. BOTH ICE MAKERS WERE WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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: Hot and cold holding
    Comment:
    THE COOLER WAS REPAIRED AND WAS CHARGED WITH REFRIGERANT. THE BURGERS WERE AT 44.3 F, THE COLESLAW WAS AT 44.7F AND THE HAM WAS AT 42.3 F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DISCARD ALL THE PHF FOOD ITEMS THAT ARE ABOVE 41 AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER.,
    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: Warewashing Chem.San., Temp/pH
    Comment:
    THE DISH WASHER WAS REPAIRED. THE DISCONNECTED SANITIZER TUBE WAS REPLACED. NOTICED ABOUT 100 PPM CONCENTRATION. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 10/31/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE FOLLOWING EQUIPMENT. 1. BOTH THE DRINK DISPENSER HOLDERS WERE SOILED WITH FOOD DEBRIS. CLEAN, WASH, RINSE AND SANITIZE THEM EVERYDAY. 2. MOLD IS GROWING INSIDE BOTH THE ICE MAKERS. EMPTY THE ICE MACHINES, CLEAN THEM AND THEN WASH, RINSE AND SANITIZE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE SINGLE DOOR COOLER IN THE KITCHEN WAS AT 52F AND THE COLESLAW WAS AT 47F AND THE CHEESE WAS AT 47F. DISCARD ALL THE POTENTIALLY HAZARDOUS FOOD THAT ARE IN THE COOLER FOR MORE THAN 4 HOURS AND THE TEMPERATURE ARE ABOVE 41F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS, ,
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE KITCHEN DISH WASHER WAS NOT WORKING PROPERLY. THE SANITIZER CONCENTRATION WAS BELOW 25 PPM. CALL THE COMPANY TO REPAIR THE MACHINE. MEAN TIME SANITIZE THE DISHES IN THE 3-COMPARTMENT SINK. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN THE HOOD FILTERS IN THE BACK ROOM.
    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.
 10/20/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    THE DRINK DISPENSER HOLDERS WERE KEPT CLEAN. VIOLATION HAD BEEN 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: Hot and cold holding
    Comment:
    THE OPERATOR BOUGHT A BRAND NEW COOLER (ASCEND). THE COOLER WAS AT 41F AND THE CHEESE WAS AT 40F. VIOLATION HAD BEEN 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)
  • Critical: Warewashing Chem.San., Temp/pH
    Comment:
    THE GLASS WASHER WAS STILL NOT WORKING PROPERLY. GET IT REPAIRED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
 05/16/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    FOOD DEBRIS HAS ACCUMULATED IN THE DRINK DISPENSER HOLDERS. WASH, RINSE AND SANITIZE THEM EVERYDAY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    FOOD DEBRIS HAS ACCUMULATED IN THE DRINK DISPENSER HOLDERS. WASH, RINSE AND SANITIZE THEM EVERYDAY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH 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
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE SINGLE DOOR 4 DRAWER, IN RAIL COOLER IN THE KITCHEN WAS AT 52F AND THE TURKEY WAS AT 50F, BEEF PATTIES WERE AT 48.7F, ITALIAN SAUSAGE WAS AT 47.9F AND THE FETA CHEESE IN THE SANDWICH COMPARTMENT OF THE COOLER WAS AT 41F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. ALL THE PHF WAS DISCARDED AT THE TIME OF INSPECTION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE SINGLE DOOR 4 DRAWER, IN RAIL COOLER IN THE KITCHEN WAS AT 52F AND THE TURKEY WAS AT 50F, BEEF PATTIES WERE AT 48.7F, ITALIAN SAUSAGE WAS AT 47.9F AND THE FETA CHEESE IN THE SANDWICH COMPARTMENT OF THE COOLER WAS AT 41F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. ALL THE PHF WAS DISCARDED AT THE TIME OF INSPECTION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
    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: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE GLASS WASHER IN THE BAR IS NOT WORKING PROPERLY. DID NOT DETECT ANY SANITIZER. GET IT REPAIRED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Warewashing Chem.San., Temp/pH
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE GLASS WASHER IN THE BAR IS NOT WORKING PROPERLY. DID NOT DETECT ANY SANITIZER. GET IT REPAIRED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    DUST HAS ACCUMULATED OVER THE AIR CONDITIONER AND OVER THE HOOD DUCT IN THE BACK ROOM. CLEAN THEM TO PREVENT POSSIBLE CONTAMINATION OF CLEAN UTENSILS.
    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.
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    IN THE MEN'S ROOM NO PAPER TOWEL WAS PROVIDED.
    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
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    BUY CHLORINE TEST STRIPS.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 04/27/2011Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Locations:
    kitchen Refrigerator
    Problems:
    Not separated from each other
    Corrections:
    Keep separate.
    Comment:
    Observed packaged raw beef stored on shelf above packaged raw fish. Correction Made: Packaged raw fish relocated to shelf above packaged raw hamburger. Raw chicken stored down and away from all other raw food 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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Observed embedded dark food grease soil on both sides of the door panels to the up-right freezer and on the door panel to the ice bin to the machine. Thoroughly clean and sanitize with increase frequency.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cooling methods
    Items:
    Food item(s) cooled
    Locations:
    basement walk-in refrigerator
    Problems:
    Improperly In large container Bulk storage container
    Corrections:
    Utilize long, shallow pans.
    Comment:
    Observed 3 - 5 gallon containers of cooked chili cooling in the walk-in refrigerator. After 1 hour chili internal temperature between 117*F and 127*F. Correction Made: Chef Jason acknowledge correction by agreeing to transfer bulk chili into large shallow pans to promote rapid cooling. 135*F to 70*F in 2 hours, 70*F to 45*F in 4 hours.
    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
  • Equip. Openings, Closures/Defl
    Items:
    Equipment cover(s)
    Locations:
    bar ice bin(s)
    Problems:
    Do not overlap the opening
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    Observed potable ice exposed to the possibility of contamination/adulteration from falling debris, spillage, air borne coughs or sneezes. Two of three ice bins located at the bar require a cover or a counter extension to act as a sneeze guard to protect exposed ice stored below.
    General violation description:
    4-204.12 - (A) A cover or lid for EQUIPMENT shall overlap the opening and be sloped to drain. (B) An opening located within the top of a unit of EQUIPMENT that is designed for use with a cover or lid shall be flanged upward at least 5 millimeters (two-tenths of an inch). (C) Except as specified under # (D) of this section, fixed piping, TEMPERATURES MEASURING DEVICES, rotary shafts, and other parts extending into EQUIPMENT shall be provided with a watertight joint at the point where the item enters the EQUIPMENT. (D) If a watertight joint is not provided: (1) The piping, TEMPERATURE MEASURING DEVICES, rotary shafts, and other parts extending through the openings shall be equipped with an apron designed to deflect condensation, drips, and dust from openings into the FOOD
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    hand wash sink(s)
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s) women's
    Locations:
    women's restroom door
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 10/07/2010Routine Inspection

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