- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- a. Observed improper air gap for ice machine drain lines (2), Directly connected to sewer drain. To prevent the possibility of back flow, air gap must be at least 1 inch or 2 x the diameter of the drain pipe. b. Observed drain line to ice bin at bar with improper air gap. Drain line goes into drain bowl. Raise or cut drain pipe so it hangs at least 1 inch above drain bowl. Correct immediately,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Corrections:
- Provide.
- Comment:
- Improper consumer advisory statement on menus. Change to read as followed on all menu and make same font size or bigger as lowest menu item or description. Ask your server about menu items that are cooked to order or served raw. Consuming raw or under cooked meat may increase your risk of food borne illness. Correct immediately,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- Observed an large amount of black residue inside ice making parts and ice bin parts inside of ice machine. Food contact surfaces must be clean and sanitized. Clean inside ice machine. Empty or thaw ice before cleaning. Correct immediately.,
- 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: Poisonous or Toxic Material Co
- Items:
- Toxic containers
- Problems:
- Reused For food Transportation
- Corrections:
- Do not reuse toxic containers.
- Comment:
- Observed former ice melting salt bucket used as ice bucket for ice machine ice. Discard. Do not use former chemical bucket to transport ice. Correct immediately. Corrected at time of inspection by education and by removing ice melt bucket from ice machine area. Corrected
- General violation description:
- 7-203.11 - A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed ice scoop stored on top of ice machine. Store in a clean container or provide ice scoop holder. Do not store on top of ice machine. Correct immediately,
- 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
|
01/28/2015 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- A PROTECTION DEVICE IS PROVIDED ON MOP SINK. CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETERS SCALED FROM 0 F TO 220 F ARE PROVIDED. 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)
|
07/17/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PROTECTION DEVICE FOR THE WATER AT THE MOP SINK. A PROTECTION DEVICE SHALL BE PROVIDED FOR SINK TO AVOID POSSIBLE CONTAMINATION TO THE WATER SUPPLY. PROVIDE AN ATMOSPHERIC VACUUM BREAKER FOR MOP SINK. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO FOOD THERMOMETER THAT MEASURES BOTH COLD AND HOT TEMPERATURES. A FOOD THERMOMETER SHALL BE AVAILABLE FOR THE MAINTENANCE AND ATTAINMENT OF ALL FOOD TEMPERATURES. PROVIDE A FOOD THERMOMETER THAT RANGES FROM 20 F TO 220 F. PROVIDE. VERIFY CORRECTION WITHIN 10 DAYS.,
- 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 PAPER TOWELS AT HAND WASHING SINK INSIDE KITCHEN. DRYING PROVISIONS, SUCH AS DISPOSABLE PAPER TOWELS SHALL BE PROVIDED AT EACH HAND WASHING SINK. DURING INSPECTION COOK PROVIDED PAPER TOWELS. CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Floor and Wall Junctures, Cove
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- OBSERVED NO COVING AT THE BASE OF BATHROOM FLOORS TO ALLOW EASY CLEANING. THE BATHROOM FLOORS INSIDE THE ESTABLISHMENT SHALL BE COVED NO LARGER THAN 1 MM TO ALLOW FOR PROPER CLEANING. COVE FLOORS. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
|
07/07/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- IN THE REACH IN COOLER: TOMATOES, TACO MEAT, SHREDDED CHICKEN NOT OBSERVED AT THE FOLLOW UP. IN THE WALK IN COOLER: TOMATO MEAT SAUCE NO OBSERVED AT FOLLOW UP. NO FOODS OBSERVED THAT NEED DATE MARKING. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT TEST STRIPS PROVIDED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- IN THE REACH IN COOLER: TOMATOES, TACO MEAT, SHREDDED CHICKEN NOT OBSERVED AT THE FOLLOW UP. IN THE WALK IN COOLER: TOMATO MEAT SAUCE NO OBSERVED AT FOLLOW UP. NO FOODS OBSERVED THAT NEED DATE MARKING. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. QUAT TEST STRIPS PROVIDED.
- 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)
|
01/03/2014 | Follow-up |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ITEMS NOT DATE MARKED IN THE REACH IN COOLER: TOMATOES, TACO MEAT, SHREDDED CHICKEN AND IN THE WALK IN COOLER: TOMATO MEAT SAUCE 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Above the Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTS ABOVE GRILL AND THE MICROWAVE NEED TO BE 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
- Wall and Ceiling Coverings and
- Items:
- Wall/ceiling covering(s)
- Locations:
- Above the grill
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- General violation description:
- 6-201.16 - (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. (B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ITEMS NOT DATE MARKED IN THE REACH IN COOLER: TOMATOES, TACO MEAT, SHREDDED CHICKEN AND IN THE WALK IN COOLER: TOMATO MEAT SAUCE 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- Above the Vent hood(s) and Filters
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- VENTS ABOVE GRILL AND THE MICROWAVE NEED TO BE 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
- Wall and Ceiling Coverings and
- Items:
- Wall/ceiling covering(s)
- Locations:
- Above the grill
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- General violation description:
- 6-201.16 - (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE. (B) Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and SEALED to provide a SMOOTH, nonabsorbent, EASILY CLEANABLE surface.
|
12/19/2013 | Routine |
| No violation noted during this evaluation. | 07/25/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER PROVIDED. 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- WALK IN COOLER HAD PASTA WITH TOMATOES SAUCE AND IT HAD MOLD ON IT. IT WAS DISCARDED. CUT TOMATOES, SHREDDED CHEESE ARE AT 41F. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- TOMATOES, SHREDDED CHEDDAR CHEESE, MOZZARELLA CHEESE DATE MARKED. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Permit Holde
- Comment:
- EMPLOYEE HEALTH POLICY HAS BEEN CORRECTED THROUGH RETRAINING AND EDUCATION. CORRECTED.
- 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: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS PROVIDED. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTH BUCKET NOT AVAILABLE RETRAINED BY EDUCATION. CORRECTED.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
- Critical: Food Temperature Measuring Dev
- Comment:
- FOOD THERMOMETER PROVIDED. 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- WALK IN COOLER HAD PASTA WITH TOMATOES SAUCE AND IT HAD MOLD ON IT. IT WAS DISCARDED. CUT TOMATOES, SHREDDED CHEESE ARE AT 41F. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- TOMATOES, SHREDDED CHEDDAR CHEESE, MOZZARELLA CHEESE DATE MARKED. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Responsibility of Permit Holde
- Comment:
- EMPLOYEE HEALTH POLICY HAS BEEN CORRECTED THROUGH RETRAINING AND EDUCATION. CORRECTED.
- 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: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS PROVIDED. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTH BUCKET NOT AVAILABLE RETRAINED BY EDUCATION. CORRECTED.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
07/09/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FOOD THERMOMETER NOT AVAILABLE. FOOD THERMOMETER SHALL BE PROVIDED. PROVIDE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS,
- 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 disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND PAPER TOWELS WERE NOT PROVIDED AT THE HAND SINK IN THE LADIES REST. HAND PAPER TOWELS SHALL BE PROVIDED. PROVIDE. CORRECTED BY REPLACING HAND SOAP.
- 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 at handsink kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HAND SOAP NOT AVAILABLE AT THE HAND WASH SINK IN THE KITCHEN. SOAP SHALL BE PROVIDED AT HAND WASH SINK. PROVIDE. CORRECTED BY REPLACING HAND SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLD POTENTIALLY HAZARDOUS FOODS LOCATED IN THE REACH IN COOLER IN THE KITCHEN HAD REFRIED BEANS AT 57F, SHREDDED CHEESES AT 58F. REFRIED BEANS AND SHREDDED CHEESE WERE DISCARDED. IN WALK IN COOLER PASTA WITH TOMATOE SAUCE AT 48F, POTATOE SALAD AT 47F, SPAGHETTI AT 48F, SALSA 48F. OPERATOR DISCARDED SALSA, SAYS THAT OTHERS WILL BE DISCARDED TOO. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F AND BELOW. KEEP AT 41F AND BELOW. FOLLOW UP 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: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- REACH IN COOLER IN KITCHEN THE REFRIED BEANS WERE NOT DATE MARKED. IN THE WALK IN COOLER THE PASTA SAUCE, SALSA, SPAGHETTI, OR POTATO SALAD WERE NOT DATE MARKED. POTENTIALLY HAZARDOUS FOODS MUST BE DATE MARKED IF IT IS GOING TO REMAIN IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS. CREATE A DATE MARKING SYSTEM FOR POTENTIALLY HAZARDOUS FOODS THAT ARE GOING TO REMAIN IN THE ESTABLISHMENT FOR MORE THAN 24 HOURS. FOLLOW UP 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PIC WAS NOT REQUIRING EMPLOYEES TO REPORT. A FOOD EMPLOYEE SHALL REPORT THE INFORMATION IN A MANNER THAT ALLOWS THE PIC TO REDUCE FOOD BORN ILLNESS. IF THE FOOD EMPLOYEE HAS ANY OF THE FOLLOWING SYMPTOMS: VOMITING, DIARRHEA, JAUNDICE, SORE THROAT WITH FEVER, OR LESIONS WITH PUS OR INFECTED WOUNDS. HAS AN ILLNESS DIAGNOSED BY HEALTH PRACTITIONER DUE TO: NOROVIRUS, SHIGELLA SPP, HEPATITIS A., E. COLI, OR SALMONELLA TYPHI. FOLLOW UP WITHIN 10 DAYS,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CHLORINE TEST STRIPS WERE NOT AVAILABLE TO TEST SANITIZED WATER. A TEST KIT SHALL BE PROVIDED. PROVIDE. FOLLOW UP WITHIN 10 DAYS,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- INTAKE AIR DUCTS NEED TO BE CLEANED. INTAKE AND EXHAUST AIR DUCTS SHALL BE CLEANED AND FILTERS CHANGED. CLEAN FILTERS. VERIFY AT ROUTINE INSPECTION.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- TEMPERATURE GAUGES WERE NOT PROVIDED IN THE REACH IN COOLER IN THE KITCHEN NOR IN THE WALK IN COOLER. TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED AND LOCATED TO MEASURE AIR TEMPERATURE. PROVIDE TEMPERATURE MEASURING DEVICES FOR THE REACH IN COOLER AND WALK IN COOLER. VERIFY AT NEXT ROUTINE INSPECTION.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DID NOT PROVIDE COVERED TRASH CAN IN LADIES RESTROOM. COVERED TRASH CAN SHALL PROVIDED FOR FEMALES USING SANITARY NAPKINS. PROVIDE COVERED TRASH CAN. VERIFY AT ROUTINE INSPECTION.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET TOWELS WERE IDLE IN A BUCKET THE WERE USED FOR WIPING TABLES. CLOTHES IN USE SHALL BE HELD BETWEEN USED IN A CHEMICAL SANITIZER. PROVIDE SANITIZED WATER AND HOLD WIPING CLOTH IN IT BETWEEN USES. VERIFY AT NEXT ROUTINE INSPECTION. ,
- 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
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FOOD THERMOMETER NOT AVAILABLE. FOOD THERMOMETER SHALL BE PROVIDED. PROVIDE FOOD THERMOMETER. FOLLOW UP WITHIN 10 DAYS,
- 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 disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HAND PAPER TOWELS WERE NOT PROVIDED AT THE HAND SINK IN THE LADIES REST. HAND PAPER TOWELS SHALL BE PROVIDED. PROVIDE. CORRECTED BY REPLACING HAND SOAP.
- 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 at handsink kitchen
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- HAND SOAP NOT AVAILABLE AT THE HAND WASH SINK IN THE KITCHEN. SOAP SHALL BE PROVIDED AT HAND WASH SINK. PROVIDE. CORRECTED BY REPLACING HAND SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- COLD POTENTIALLY HAZARDOUS FOODS LOCATED IN THE REACH IN COOLER IN THE KITCHEN HAD REFRIED BEANS AT 57F, SHREDDED CHEESES AT 58F. REFRIED BEANS AND SHREDDED CHEESE WERE DISCARDED. IN WALK IN COOLER PASTA WITH TOMATOE SAUCE AT 48F, POTATOE SALAD AT 47F, SPAGHETTI AT 48F, SALSA 48F. OPERATOR DISCARDED SALSA, SAYS THAT OTHERS WILL BE DISCARDED TOO. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F AND BELOW. KEEP AT 41F AND BELOW. FOLLOW UP 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: Ready-to-Eat, Potentially Haza
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- REACH IN COOLER IN KITCHEN THE REFRIED BEANS WERE NOT DATE MARKED. IN THE WALK IN COOLER THE PASTA SAUCE, SALSA, SPAGHETTI, OR POTATO SALAD WERE NOT DATE MARKED. POTENTIALLY HAZARDOUS FOODS MUST BE DATE MARKED IF IT IS GOING TO REMAIN IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS. CREATE A DATE MARKING SYSTEM FOR POTENTIALLY HAZARDOUS FOODS THAT ARE GOING TO REMAIN IN THE ESTABLISHMENT FOR MORE THAN 24 HOURS. FOLLOW UP 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: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- PIC WAS NOT REQUIRING EMPLOYEES TO REPORT. A FOOD EMPLOYEE SHALL REPORT THE INFORMATION IN A MANNER THAT ALLOWS THE PIC TO REDUCE FOOD BORN ILLNESS. IF THE FOOD EMPLOYEE HAS ANY OF THE FOLLOWING SYMPTOMS: VOMITING, DIARRHEA, JAUNDICE, SORE THROAT WITH FEVER, OR LESIONS WITH PUS OR INFECTED WOUNDS. HAS AN ILLNESS DIAGNOSED BY HEALTH PRACTITIONER DUE TO: NOROVIRUS, SHIGELLA SPP, HEPATITIS A., E. COLI, OR SALMONELLA TYPHI. FOLLOW UP WITHIN 10 DAYS,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CHLORINE TEST STRIPS WERE NOT AVAILABLE TO TEST SANITIZED WATER. A TEST KIT SHALL BE PROVIDED. PROVIDE. FOLLOW UP WITHIN 10 DAYS,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cleaning Ventilation Systems,
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- INTAKE AIR DUCTS NEED TO BE CLEANED. INTAKE AND EXHAUST AIR DUCTS SHALL BE CLEANED AND FILTERS CHANGED. CLEAN FILTERS. VERIFY AT ROUTINE INSPECTION.
- 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.
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- TEMPERATURE GAUGES WERE NOT PROVIDED IN THE REACH IN COOLER IN THE KITCHEN NOR IN THE WALK IN COOLER. TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED AND LOCATED TO MEASURE AIR TEMPERATURE. PROVIDE TEMPERATURE MEASURING DEVICES FOR THE REACH IN COOLER AND WALK IN COOLER. VERIFY AT NEXT ROUTINE INSPECTION.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- DID NOT PROVIDE COVERED TRASH CAN IN LADIES RESTROOM. COVERED TRASH CAN SHALL PROVIDED FOR FEMALES USING SANITARY NAPKINS. PROVIDE COVERED TRASH CAN. VERIFY AT ROUTINE INSPECTION.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET TOWELS WERE IDLE IN A BUCKET THE WERE USED FOR WIPING TABLES. CLOTHES IN USE SHALL BE HELD BETWEEN USED IN A CHEMICAL SANITIZER. PROVIDE SANITIZED WATER AND HOLD WIPING CLOTH IN IT BETWEEN USES. VERIFY AT NEXT ROUTINE INSPECTION. ,
- 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
|
06/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Perfect Pitcher Sports Pub, 12900 Beech Daly Rd, Taylor, MI 48180 »