Platos Coney Island, 30090 Ford, Garden City, MI 48135 - inspection findings and violations

Inspection findings	Inspection date	Type
Critical: Before Use After Cleaning Comment: There is 50ppm chlorine in dishmachine today. General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Handwashing Cleanser, Availabi Comment: There was soap at all of the handsinks today. 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: Preventing Contamination from Comment: Gloves were worn by cooks today when handling RTE foods. General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Ready-to-Eat, Potentially Haza Comment: All RTE PHFs are date marked properly today. 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: Using a Handwashing Sink Comment: Kitchen cookline handsink is clear and accessible today. Dish area sink was blocked today, with pans, it was cleared at time of inspection. General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Wet Cleaning Comment: Soap was available in dishmachine today. General violation description: 4-603.14 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers	03/09/2015	Follow-up
Critical: Before Use After Cleaning Items: Clean utensil(s) and food-contact surface(s) Problems: Not sanitized Corrections: Sanitize as required above. Comment: No sanitizer is feeding into the dishmachine today, 0ppm. Correct immediately, wash dishes in three compartment sink until repaired. Test dishmachine daily to ensure 50-100ppm chlorine. Correct immediately., General violation description: 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Critical: Handwashing Cleanser, Availabi Items: Soap Problems: Not provided Corrections: Provide. Comment: There was no soap at either kitchen handwash sink today. Provide soap for handwash sinks at all times. Correct immediately. Recheck within 10 days., 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: Preventing Contamination from Items: Ready-to-eat food(s) Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: One employee was slicing lettuce with a glove on one hand and the cook was not wearing gloves at time of inspection. Remind cooks to wear gloves or use deli tissue paper or use tongs at all times when handling ready to eat foods. Correct practice immediately. Recheck in 10 days., General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Ready-to-Eat, Potentially Haza Items: Ready to eat, potentially hazardous food(s) Problems: Not marked with a consume by date Comment: Deli meats, 5 gallon buckets of soup, large containers of sliced tomatoes, etc. in walk in cooler today without a discard date. Date all RTE PHFs with a discard date no longer than 7 days from slice, prep,etc. Correct immediately, revisit within 10 days., 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: Separation Items: Poisonous/toxic material(s) Problems: Not separated from Food Corrections: Store toxics below and away from all other items. Comment: Cleanser spray bottles found on shelf with dry food items/canned items. Store chemical spray bottles away from food items at all times. Corrected today. Spray bottles moved. General violation description: 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning Critical: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: The kitchen cookline handsink is completely blocked today, pans are stored in sink and buckets of grease, waste were stored in front of it. Clear handsink so it is accessible at all times. Correct immediately., General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Using Dressing Rooms and Locke Items: Locker(s)/designated storage area(s) Problems: Not provided Corrections: Provide. Comment: Purses and coats found today alongside food items on food racks. Store personal items in an area designated away from food prep and storage areas. Correct by next inspection, recheck in 6 months. General violation description: 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Wet Cleaning Items: Washing agent(s) Problems: Not utilized Corrections: Utilize cleaning agents as specified above. Comment: There is no soap in the dishmachine today. Provide soap for dishwashing at all times. Correct immediately., General violation description: 4-603.14 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers	02/11/2015	Routine
Critical: Handwashing Cleanser, Availabi Items: Soap Problems: Not provided Corrections: Provide. Comment: THERE WAS NO HAND SOAP AVAILABLE AT REAR HAND WASHING SINK. A HAND CLEANSER LIKE LIQUID SOAP SHALL BE AVAILABLE AT HAND WASH SINK FOR HAND WASHING. FOOD EMPLOYEE PROVIDED SOAP DURING INSPECTION. CORRECTED. General violation description: 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf) Critical: Package Integrity Items: Food package(s) Problems: Dented, dented on seam or swollen Corrections: Discard. Comment: OBSERVED 2 CANS OF DENTED BEANS AND ONE CAN OF DENTED SAUCE. FOOD SHALL BE PACKAGED WITH INTEGRITY TO AVOID POSSIBLE CONTAMINATION. COOK DISCARDED FOOD DURING INSPECTION. CORRECTED. General violation description: 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Critical: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: WAITRESS HAND WASHING SINK HAD A SANITIZING BUCKET IN IT. THE BACK REAR HAND WASHING SINK HAD A DIRTY PLATE INSIDE IT. HAND WASHING SINKS SHALL BE EASILY ACCESSIBLE AND AVAILABLE FOR HAND WASHING ONLY. EMPLOYEES REMOVED ITEMS DURING INSPECTION. CORRECTED. General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Equipment, Food-Contact Surfac Items: Non-food contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: MICROWAVE IN KITCHEN AREA IS FULL OF FOOD DEBRIS AND GREASE. NON FOOD CONTACT SURFACES NEED TO BE TO AVOID SOIL ACCUMULATION. CLEAN. VERIFY AT NEXT INSPECTION. 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	08/07/2014	Routine
Critical: Consumption of Animal Foods th Comment: OWNER PREVIOUSLY BLACKENED ASTERISKS ON HAMBURGER AND CHEESE BURGER ITEMS ON CHILDREN'S MENU. HE IS NOW PLACING WHITE-OUT ON MENUS. A CORRECTED COPY OF MENU WILL BE SUBMITTED TO WAYNE COUNTY HEALTH DEPARTMENT WITHIN 5 DAYS. CORRECTED. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Sanitizing Solutions, Testing Comment: A CHLORINE SANITIZING KIT IS PROVIDED TO TEST CONCENTRATION OF SANITIZING SOLUTION IN MG/L. 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)	03/14/2014	Follow-up
Critical: Consumption of Animal Foods th Items: Menu advisories Comment: OBSERVED ASTERISKS ON CHILDREN'S MENU. CHILDREN CAN NOT BE OFFERED UNDER COOKED OR RAW FOOD LIKE HAMBURGERS. REMOVE ASTERISKS FROM THE BURGERS ON CHILDREN'S MENU IMMEDIATELY. WILL FOLLOW UP WITHIN 10 DAYS., 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: Food Temperature Measuring Dev Items: Food thermometer(s) Problems: not available Corrections: Make available at all times. Comment: OBSERVED NO THERMOMETERS EASILY AVAILABLE IN THE GRILL AREA TO CHECK COOKING TEMPERATURES. A FOOD THERMOMETER SHALL BE AVAILABLE AT ALL TIMES TO ENSURE AND MAINTAIN FOOD TEMPERATURES. COOK PROVIDED THERMOMETER DURING INSPECTION. 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: 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 SLICED TOMATOES,COOKED PASTAS, AND SALADS WITHOUT DATE MARKINGS INSIDE WALK-IN COOLER. POTENTIALLY HAZARDOUS FOODS(PHF) STORED FOR MORE THAN 24 HOURS NEED DATE MARKINGS TO INDICATE DISCARD DATE. PHF MAY BE MARKED FOR 7 DAYS AND DAY 1 BEGINS ON THE FIRST DAY PRODUCT IS OPENED. COOK HAS DATE MARKED PHF STORED IN WALK-IN COOLER. 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 Items: Sanitizer test kit Problems: Not provided Corrections: Provide. Comment: OBBSERVED NO SANITIZING TEST KIT FOR CHLORINE SOLUTION ON DISH WASH MACHINE. TEST KIT SHALL BE AVAILBALE TO TEST SANITIZING CONCENTRATION IN PPM. 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) Critical: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: OBSERVED SANITIZING BUCKET INSIDE HANDWASHING SINK. HANDWASHING SINK SHALL BE MADE AVAILABLE FOR HANDWASHING ONLY. WAITRESS REMOVED SANITIZING BUCKET DURING INSPECTION. CORRECTED. General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Drying Mops Items: Wet mop(s) storage Problems: Allows for contamination Corrections: Remove to prevent contamination. Comment: OBSERVED WET MOP STORED IN MOP BUCKET. HANG MOP IN DESIGNATED AREA TO ALLOW THEM TO AIR DRY. WILL VERIFY CORRECTION AT NEXT INSPECTION. General violation description: 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. In-Use Utensils, Between-Use S Items: Dispensing utensil(s) Problems: Improperly stored Corrections: Relocate. Comment: OBSERVED ICE CREAM SCOOP STORED IN A CONTAINER OF WATER AT A TEMPERATURE 125F. UTENSILS MUST BE STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF AT LEAST 135F. WILL VERIFY CORRECTION AT NEXT INSPECTION. 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	02/05/2014	Routine
Critical: Consumption of Animal Foods th Comment: CONSUMER ADVISORY HAS BEEN BLACKENED OUT BY FOOD STAFF. CORRECTED. General violation description: 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item Critical: Potentially Hazardous Food (Ti Comment: SLICED TOMATOES INSIDE WALK-IN COOLER WERE BETWEEN 41F AND 42F AND WERE JUST PLACED IN WALK-IN DURING THE FOLLOW UP INSPECTION. SLICED SWISS AND AMERICAN CHEESES WERE BOTH 41 F INSIDE REACH-IN COOLER. VIOLATION 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)	09/03/2013	Follow-up
Critical: Consumption of Animal Foods th Comment: CHILDREN'S MENU HAD CONSUMER ADVISORY FOR UNDER COOKED EGGS AND HAMBURGER. CHILDREN'S MENU ARE NOT ALLOWED TO HAVE UNDER COOKED OR RAW ANIMAL FOOD FOR CONSUMPTION. REMOVE ASTERISK FROM CHILDREN'S MENU AND ONLY COOK ANIMAL PRODUCTS WELL DONE. WILL VERIFY CORRECTION WITHIN 10 DAYS., , 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: Gloves, Use Limitation Items: Single-use glove(s) Problems: Soiled Corrections: Replace soiled glove. Comment: COOK WAS OBSERVED CONSTANTLY WIPING GLOVES ON TOP OF HIS SOILED APRON. SINGLE-USE GLOVES SHALL BE USED FOR ONLY ONE TASK SUCH AS WORKING WITH READY-TO-EAT FOOD AND NO OTHER PURPOSE. IT SHALL BE DISCARDED WHEN SOILED OR DAMAGED. STOP WIPING GLOVES ON APRON TO ELIMINATE CONTAMINATION. WILL VERIFY CORRECTION WITHIN 10 DAYS., General violation description: 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface Critical: Packaged and Unpackaged Food - Items: Raw animal food(s) Locations: walk-in cooler(s) storage shelves Problems: Stored over/next to Ready-to-eat food(s) Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: RAW EGGS WITH FLOUR WERE STORED ABOVE COOKED BACON INSIDE THE WALK-IN COOLER. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY NOT STORING RAW FOOD OVER READY-TO-EAT FOODS. VIOLATION WAS CORRECTED BY PLACING RAW EGG MIXTURE BELOW THE BACON. CORRECTED. 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: Potentially Hazardous Food (Ti Items: Cold food item(s) Locations: Grill line food prep table Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: THE REACH-IN COOLER ON THE COOK LINE HAD SLICE CHEESES AT 54.5F, SHREDDED CHEESE 44F,CHICKEN BREASTS 52.3F,AND CUCUMBER 54F. INSIDE THE WALK-IN COOLER TOMATOES AND LETTUCE WERE 47.5F. EXCEPT DURING PREPARATION,COOKING,OR COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR COLD HOLDING NEEDS TO BE MAINTAINED AT 41F OR LESS. KEEP PHF FOR COLD HOLDING AT 41F OR LESS. WILL VERIFY CORRECTION WITHIN 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: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: THE HAND WASH SINK ADJACENT TO THE CASH REGISTER HAD A BUCKET OF SANITIZER INSIDE IT AND THE HAND WASH SINK ALONG THE BACK WALL NEAR THE COOKING AREA HAD TWO COOKING PANS INSIDE IT. HAND WASHING SINKS SHALL BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEES TO WASH THEIR HANDS ONLY. BOTH THE SANITIZING BUCKET AND PANS WERE REMOVED DURING INSPECTION. REMEMBER TO KEEP HAND WASHING SINK CLEAR FOR WASHING HANDS ONLY. General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Critical: When to Wash Items: Employee(s) Problems: Did not wash hands Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: AFTER COOK FINISHED CLEANING GRILL HE CHANGED GLOVES WITHOUT WASHING HANDS. FOOD EMPLOYEES SHALL CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS BEFORE ENGAGING IN FOOD PREPARATION AND DONNING GLOVES FOR WORKING WITH FOOD. WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES CORRECT IMMEDIATELY. WILL VERIFY WITHIN 10 DAYS., General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Drying Mops Items: Wet mop(s) storage Problems: Allows for contamination Corrections: Remove to prevent contamination. Comment: MOPS WERE STORED IN MOP WATER AFTER USE. AFTER USE, MOPS SHALL BE PLACED IN A POSITION THAT ALLOWS THEM TO AIR-DRY WITHOUT SOILING THE WALLS,EQUIPMENT OR SUPPLIES. HANG MOPS UP AFTER USE AND ALLOW THEM TO PROPERLY AIR-DRY. WILL VERIFY AT NEXT INSPECTION. General violation description: 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Effectiveness Items: Hair restraint Locations: Cookline Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: COOKS WERE NOT WEARING HAIR-NETS OR HATS. FOOD EMPLOYEES SHALL WEAR HAIR RESTRAINTS SUCH AS HATS,HAIR COVERINGS OR NETS TO KEEP THEIR HAIR FROM CONTACTING EXPOSED FOOD General violation description: 2-402.11 - CLEAN EQUIPMENT, UTENSILS, AND LINENS	08/28/2013	Routine
Critical: Cleaning Procedure Items: Employee(s) Locations: Employee(s) food prep area Problems: Used common towel Corrections: Discontinue use. Comment: OBSERVED COOK HANDLING RAW EGGS THEN DIRECTLY TO A CLEAN PLATE., CORRECTED THROUGH EDUCATION. General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Common Name Items: Working containers-toxics Problems: Not labeled as to content Corrections: Label all containers as to content. Comment: WAITRESS STATION HAS WHITE POWDER IN CONTAINER., LABELED. General violation description: 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material. Critical: Packaged and Unpackaged Food - Items: Raw animal food(s) Locations: walk-in cooler(s) storage shelves Problems: Stored over/next to Ready-to-eat food(s) Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: RAW EGGS OVER COOKED SOUPS IN WALK IN COOLER, REORGANIZED. 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: Potentially Hazardous Food (Ti Items: Cold food item(s) Locations: Grill line food prep table Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: COOKED SAUSAGE 107F ON SIDE OF GRILL., CORRECTED BY RE-HEATING TO 175F THEN HOT HOLD 153F. 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: PROVIDE DATE MARKS FOR SOUPS, LUNCH MEATS(SLICED) AND COOKED RICE., MARKS PROVIDED. 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: Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: WAITRESS STATION HAND SINK HAS WIPING CLOTH PAIL IN BASIN., REMOVED. General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Critical: Where to Wash Items: Employee washed/rinsed hands Locations: Employee(s) dish washing area Corrections: Wash hands in a handwashing sink only. Comment: CORRECTED THROUGH EDUCATION. General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Effectiveness Items: Hair restraint Locations: Cookline Problems: Not worn on head/hair Corrections: Provide hat or hair net. General violation description: 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD Food Storage Items: Food item(s) in storage Locations: Beverage ice bin(s) Problems: Exposed to dust, splash, or other contaminates Not covered Corrections: Store in protected manner. Comment: SOUPS ON FLOOR WALK IN COOLER. 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 Good Repair and Proper Adjustm Items: Equipment components doors Locations: walk in freezer(s) door(s) Problems: Not adjusted per manufacturer's specifications Corrections: Adjust according to manufacturer specifications. Comment: HANDLE SERVING REACH IN COOLER HAS TAPE HOLDING ON HANDLE. General violation description: 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.	02/26/2013	Routine
Critical: Warewashing Chem.San., Temp/pH Comment: CORRECTION MADE: Observed the dish machine dispensing adequate chlorine sanitizer during the final rinse between 25 ppm and 50 ppm. 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	09/20/2012	Follow-up
Critical: Assignment of Responsibility Comment: CORRECTION MADE: Observed available the person in charge/ owner William Kanellopoulos,. Forward a copy your recently completed CFM certificate when received. Fax to my attention to W.C.H.D @ 734 727-7165. General violation description: 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. Critical: Assignment of Responsibility Comment: CORRECTION MADE: Observed available the person in charge/ owner William Kanellopoulos,. Forward a copy your recently completed CFM certificate when received. Fax to my attention to W.C.H.D @ 734 727-7165. General violation description: 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. Critical: Cleaning Freq.,Food Contact Su Comment: CORRECTION MADE: Observed clean utensils sanitized prior to and in between use. 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: Cleaning Freq.,Food Contact Su Comment: CORRECTION MADE: Observed clean utensils sanitized prior to and in between use. 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: Cleaning Procedure Comment: CORRECTION MADE: Observed safe food handling practices performed by the grill line employee, tongs are used to prevent hand contact with raw hamburger meat, wiping cloths are stored in sanitizer solution in between uses for wiping cutlery blades or food crumbs from cutting boards. General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Cleaning Procedure Comment: CORRECTION MADE: Observed safe food handling practices performed by the grill line employee, tongs are used to prevent hand contact with raw hamburger meat, wiping cloths are stored in sanitizer solution in between uses for wiping cutlery blades or food crumbs from cutting boards. General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Cleaning Procedure Comment: CORRECTION MADE: Observed safe food handling practices performed by the grill line employee, tongs are used to prevent hand contact with raw hamburger meat, wiping cloths are stored in sanitizer solution in between uses for wiping cutlery blades or food crumbs from cutting boards. General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Cleaning Procedure Comment: CORRECTION MADE: Observed safe food handling practices performed by the grill line employee, tongs are used to prevent hand contact with raw hamburger meat, wiping cloths are stored in sanitizer solution in between uses for wiping cutlery blades or food crumbs from cutting boards. General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Demonstration of Knowledge Comment: CORRECTION MADE: i.) Observed the food employee(s) present are knowledgeable of the names of the big five: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. Food employee health reporting material posted in kitchen. ii.) Observed in the dish wash and grill line employee(s) present do know "How" to perform hygienic hand washing: lathering wet hands for 10 seconds to 15 seconds, then rinsing off cleanser and drying hands with single use paper toweling. iii.) Observed in the dish wash and the grill line employee(s) present do know "When" to perform hygienic hand washing: - In between handling soiled dishes and before putting away clean dishes. - In between handling raw meat and before handling ready to eat foods with gloved hands. v.) Observed available and in use by the grill line employee(s) two stab-type food thermometers io assure organisms of public health concern are destroyed and their growth limited concerning the cooking and the storage of potentially hazardous foods. vi.) Observed available chemical test strip in use to assure adequate sanitizer strength being dispensed by the dish wash machine and maintained for wiping cloth storage. General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Demonstration of Knowledge Comment: CORRECTION MADE: i.) Observed the food employee(s) present are knowledgeable of the names of the big five: S ALMONELLA TYPHI, H EPATITIS "A" VIRUS, E SCHERICHIA COLI ("E-COLI"), SHIGELLA, NORO VIRUS The five illness symptoms and their associated restrictions: VOMITING, DIARRHEA, JAUNDICE - Excludes them from the retail food establishment SORE THROAT with FEVER, INFECTED WOUND & or Pustular Boil - Restricts them from the food preparation area. The Procedure to remove the Restrictions: NOTIFY the person in charge AND following DIARRHEA or VOMITING Remain Home SYMPTOM FREE for at least 24 HOURS. Food employee health reporting material posted in kitchen. ii.) Observed in the dish wash and grill line employee(s) present do know "How" to perform hygienic hand washing: lathering wet hands for 10 seconds to 15 seconds, then rinsing off cleanser and drying hands with single use paper toweling. iii.) Observed in the dish wash and the grill line employee(s) present do know "When" to perform hygienic hand washing: - In between handling soiled dishes and before putting away clean dishes. - In between handling raw meat and before handling ready to eat foods with gloved hands. v.) Observed available and in use by the grill line employee(s) two stab-type food thermometers io assure organisms of public health concern are destroyed and their growth limited concerning the cooking and the storage of potentially hazardous foods. vi.) Observed available chemical test strip in use to assure adequate sanitizer strength being dispensed by the dish wash machine and maintained for wiping cloth storage. General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Food Contact with Equipment an Comment: CORRECTION MADE: Observed in use sandwich knives and cutting boards wiped with wet cloth kept in sanitizer in between uses. General violation description: 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code. Critical: Food Contact with Equipment an Comment: CORRECTION MADE: Observed in use sandwich knives and cutting boards wiped with wet cloth kept in sanitizer in between uses. General violation description: 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code. Critical: Hot and cold holding Comment: CORRECTION MADE: Observed cut grilled chicken cubes @ 37F in the walk-in cooler to limit organisms of public health concern. 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 Comment: CORRECTION MADE: Observed cut grilled chicken cubes @ 37F in the walk-in cooler to limit organisms of public health concern., CORRECTION MADE: Observed cut grilled chicken cubes @ 37F in the walk-in cooler to limit organisms of public health concern. 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 Comment: CORRECTION MADE: Observed cut grilled chicken cubes @ 37F in the walk-in cooler to limit organisms of public health concern. 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 Comment: CORRECTION MADE: Observed cut grilled chicken cubes @ 37F in the walk-in cooler to limit organisms of public health concern., CORRECTION MADE: Observed cut grilled chicken cubes @ 37F in the walk-in cooler to limit organisms of public health concern. 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: Reheating for Hot Holding Comment: CORRECTION MADE: Observed soup reheated on the stove to 165F with needed 2 hours, then place on the steam table for hot holding at or above 135F. General violation description: 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B). Critical: Reheating for Hot Holding Comment: CORRECTION MADE: Observed soup reheated on the stove to 165F with needed 2 hours, then place on the steam table for hot holding at or above 135F. General violation description: 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B). Critical: Separation, Packaging, & Segre Comment: CORRECTION MADE: Observed cases of raw eggs properly segregated being stored over raw meat, being stored over raw poultry in the walk-in cooler. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: Separation, Packaging, & Segre Comment: CORRECTION MADE: Observed cases of raw eggs properly segregated being stored over raw meat, being stored over raw poultry in the walk-in cooler. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: Separation, Packaging, & Segre Comment: CORRECTION MADE: Observed cases of raw eggs properly segregated being stored over raw meat, being stored over raw poultry in the walk-in cooler. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: Separation, Packaging, & Segre Comment: CORRECTION MADE: Observed cases of raw eggs properly segregated being stored over raw meat, being stored over raw poultry in the walk-in cooler. General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: System Maintained in Good Repa Comment: CORRECTION MADE: Observed hot water flow restored to the grill line hand wash sink. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: System Maintained in Good Repa Comment: CORRECTION MADE: Observed hot water flow restored to the grill line hand wash sink. General violation description: 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW Critical: Time as a Public Health Contro Comment: CORRECTION MADE: Observed soup reheated on the stove to 165F with needed 2 hours, then place on the steam table for hot holding at or above 135F. General violation description: 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs. Critical: Time as a Public Health Contro Comment: CORRECTION MADE: Observed Time Marked eggs @ 7:40 AM, cooked sausages @ 7:45 AM and cooked bacon @ 7:45 AM are removed from temperature control to be discarded after 4 hours, after 6 hours having not exceeded 70F. General violation description: 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs. Critical: Time as a Public Health Contro Comment: CORRECTION MADE: Observed soup reheated on the stove to 165F with needed 2 hours, then place on the steam table for hot holding at or above 135F. General violation description: 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs. Critical: Time as a Public Health Contro Comment: CORRECTION MADE: Observed Time Marked eggs @ 7:40 AM, cooked sausages @ 7:45 AM and cooked bacon @ 7:45 AM are removed from temperature control to be discarded after 4 hours, after 6 hours having not exceeded 70F. General violation description: 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs. Critical: Warewashing Chem.San., Temp/pH Comment: Observed less than 10 ppm sanitizer being dispensed from the dish wash machine. Service call place by owner. Manual sanitizer primer switch held open during final rinse resulting in 50 ppm sanitizer solution being dispensed at the final rinse. A revisit after 10 days to assure a minimum 25 ppm chlorine sanitizer is being dispensed during the final rinse cycle., 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 Comment: Observed less than 10 ppm sanitizer being dispensed from the dish wash machine. Service call place by owner. Manual sanitizer primer switch held open during final rinse resulting in 50 ppm sanitizer solution being dispensed at the final rinse. A revisit after 10 days to assure a minimum 25 ppm chlorine sanitizer is being dispensed during the final rinse cycle., 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: When to Wash Comment: CORRECTION MADE: Observed: - Dish wash employee washing hands after handling soiled dishes before handling clean dishes. - Dish wash employee drying hands with single use paper toweling after hand washing and not wiping hands on trousers. - Grill line employee perform hygienic hand washing and keeping hands from becoming soiled by using tongs to transfer raw hamburger patties from the cooler to the grill. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Critical: When to Wash Comment: CORRECTION MADE: Observed: - Dish wash employee washing hands after handling soiled dishes before handling clean dishes. - Dish wash employee drying hands with single use paper toweling after hand washing and not wiping hands on trousers. - Grill line employee perform hygienic hand washing and keeping hands from becoming soiled by using tongs to transfer raw hamburger patties from the cooler to the grill. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Critical: When to Wash Comment: CORRECTION MADE: Observed: - Dish wash employee washing hands after handling soiled dishes before handling clean dishes. - Dish wash employee drying hands with single use paper toweling after hand washing and not wiping hands on trousers. - Grill line employee perform hygienic hand washing and keeping hands from becoming soiled by using tongs to transfer raw hamburger patties from the cooler to the grill. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Critical: When to Wash Comment: CORRECTION MADE: Observed: - Dish wash employee washing hands after handling soiled dishes before handling clean dishes. - Dish wash employee drying hands with single use paper toweling after hand washing and not wiping hands on trousers. - Grill line employee perform hygienic hand washing and keeping hands from becoming soiled by using tongs to transfer raw hamburger patties from the cooler to the grill. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Hand Drying Provision Comment: , CORRECTION MADE: Observed paper towel dispensers stocked at the grill line and all other hand wash locations. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Hand Drying Provision Comment: , CORRECTION MADE: Observed paper towel dispensers stocked at the grill line and all other hand wash locations. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Wiping Cloths, Use Limitation Comment: Observed wiping cloths stored in sanitizer solution in between use. 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 Wiping Cloths, Use Limitation Comment: Observed wiping cloths stored in sanitizer solution in between use. 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	09/06/2012	Follow-up
Critical: Assignment of Responsibility Items: Person-in-charge Locations: Employee(s) food prep area Problems: Not present Corrections: A Person in Charge is required to be present during all hours of operation. Comment: Observed by inquiry that neither manager was present for the first hour of this routine inspection. Provide a certified food manager to be present during food operations at least 20 hours a week., General violation description: 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation. Critical: Cleaning Freq.,Food Contact Su Items: Food-contact surface(s) and utensil(s) Locations: Grill line Utensil Storage Problems: Not cleaned After any contamination Corrections: Clean as specified above. Comment: Observed the grill line employee putting a raw hamburger patty on the grill and with the same gloved hands grabbing a dry cloth towel to wiping food soil off a knife blade in use cutting a sandwich and slicing grilled chicken and using the blade to place the cut product on a salad. Discard the contaminated knife and dry cloth. Wash hands and secure a knife that has been cleaned and sanitized., 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: Cleaning Procedure Items: Employee(s) Locations: Employee(s) food prep area Problems: Used common towel Corrections: Discontinue use. Comment: OBSERVED THE SAME DRY TOWEL IN USED BY MORE THAN ONE EMPLOYEE TO WIPE HANDS, UTENSILS AND CUTTING BOARDS., General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Demonstration of Knowledge Items: Person-in-charge Locations: Employee(s) food prep area Problems: Does not demonstrate required knowledge Corrections: Knowledge is to be obtained through an approved training program. Comment: i.) Observed in the food employee(s) health reporting responsibility: - Not knowing the five illness symptoms they are to report to the person in charge. - Not knowing their associated restrictions and the means to remove the restrictions. See posted employee health material previously provided. ii.) Observed in the employee(s) not knowing "How" to perform hygienic hand washing (h.h.w.): - Morning shift dish washer rinsing soiled hands with over head sprayer then putting clean dishes away. - Arriving afternoon shift dish wash employee rinsing hands 5 seconds drying with paper toweling then adjusting his back trouser pockets before putting clean dishes away. - Grill line employee putting raw hamburger patty on grill, then with same gloved hands grabbing a dry cloth towel to wiping food soil off a knife blade cloth towel in lieu of hand washing. iii.) Observed in the employee(s) not knowing "When" to perform hygienic hand washing: - Putting away clean dishes with hands soiled from loading dirty dishes. - Before handling ready to eat food with gloved hands contaminated from handling a raw hamburger patty. v.) Observed in the grill line employee(s) not utilizing nor having available a stab-type food thermometer needed to assure organisms of public health concern are destroyed and their growth limited. vii.) Observed the employee(s) not being provided chemical test strips, nor instruction in their daily use to assure adequate sanitizer strength is being dispensed by the dish wash machine. Neither shift dish wash employee recognized the clean dishes where not being sanitized the dish machine dispensing sanitizer container being empty. Provide employee(s) with additional training to address operational deficiencies their responsibility to report employee health concerns to the person in charge, to perform hygienic practices and safe food handling procedures., General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Food Contact with Equipment an Items: Equipment knife Locations: Employee(s) food prep area Problems: Not properly cleaned and sanitized Prior to food contact Corrections: Equipment shall be washed, rinsed, and sanitized after contamination and between uses. Comment: Observed in use knives wiped with a common use dry cloth towel contaminated with gloved hands that handled raw hamburger meat. Observed clean dishes that were not sanitized prior to use. Clean and sanitize prior to use., General violation description: 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code. Critical: Hot and cold holding Items: Cold food item(s) Locations: Grill line food prep table Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: Observed cut grilled chicken cubes @ 62F in the refrigerated food bin of the preparation table. Limit organisms of public health concerning by keeping the product temperature @ 41F or lower General violation description: 3-501.16 - else, @ 135F and above., , Critical: Separation, Packaging, & Segre Items: Raw animal food(s) Locations: walk-in cooler(s) storage shelves Problems: Stored over/next to Ready-to-eat food(s) Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: Observed 8 cases of raw eggs stored over packaged bread and quart of blueberries. Store raw eggs down and away from all ready to eat foods., General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: System Maintained in Good Repa Items: Plumbing system water line(s) hot Locations: Grill line handsink faucet Problems: Not maintained Corrections: Maintain in good repair Comment: Observed no hot water flow from the grill line hot water hand wash valve General violation description: 5-205.15 - restore hot water pressure., Critical: Time as a Public Health Contro Items: Time controlled food(s) Locations: Grill line food prep area Problems: Without time control mark Indicating time that is 4 hours past removal from temperature control Corrections: Provide clear easy to read time marks. Comment: Observed cooked bacon @ 82F and a container of cooked sausage @ 82F next the grill line absent time marks when potentially hazardous foods where removed from temperature control. Mark the time when the cooked sausages and cooked bacon where removed from temperature control to be discarded after 4 hours having exceeded 70F. Absent time marking General violation description: 3-501.19 - discard cited product., Critical: Warewashing Chem.San., Temp/pH Items: Chlorine solution concentration Locations: dish machine(s) Dish machine Problems: Below 25 ppm And/or water temperature below 120 degrees f Corrections: Provide correct concentration as stated above. Comment: Observed 0 ppm sanitizer being dispensed from the dish wash machine. Keep the dish wash machine final sanitizer rinse not to fall below 25 ppm @ 120F General violation description: 4-501.114 - otherwise, submerge the clean dishes into the 3rd compartment sanitizer sink for 10 seconds in 50 ppm chlorine solution and air dry prior to use., , Critical: When to Wash Items: Employee(s) Locations: Employee(s) dish washing area Problems: Did not wash hands after handling soiled equipment, surfaces, utensils Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: OBSERVED: - Morning shift dish washer rinsing soiled hands with over head sprayer then putting clean dishes away. - Arriving afternoon shift dish wash employee rinsing hands 5 seconds drying with paper toweling then adjusting his back trouser pockets before putting clean dishes away. - Grill line employee putting raw hamburger patty on grill and not washing hands before assembling ready to eat foods. Perform hygienic hand washing after soiling hands before handling clean dishes or ready to eat foods after handling raw meat., General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Covering receptacles Items: Waste container(s)/container(s) Locations: dumpster(s) Problems: Not covered Corrections: Keep covered. Comment: Observed dumpster sliding side panel door left open General violation description: 5-501.113 - keep closed. Determining Chem.San.Concentra Items: Sanitizer test kit Locations: dish machine(s) 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) Food storage Items: Food item(s) in storage Locations: Beverage ice bin(s) Problems: Exposed to dust, splash, or other contaminates Not covered Corrections: Store in protected manner. Comment: Observed the beverage station ice not covered General violation description: 3-305.11 - cover ice in between use. Observed two cases of sausage stored under the shelf next to the walk-in cooler and the grill line hand wash sink. Place potentially hazardous food into refrigeration and store off the floor by at least 6 inches. Food Temperature Measuring Dev Items: Food thermometer(s) Locations: Cookline Problems: Not provided Corrections: Provide. 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) Good Repair and Proper Adjustm Items: Equipment components doors Locations: walk in freezer(s) door(s) Problems: Not adjusted per manufacturer's specifications Corrections: Adjust according to manufacturer specifications. Comment: Observed the freezer door ajar from frost and ice build-up from excessive condensation General violation description: 4-501.11 - make needed adjustment to the unit to permit the freezer door to fully close. Hair Restraint Effectiveness Items: Hair restraint Locations: Cookline Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: OBSERVED TWO OF FOUR FOOD EMPLOYEES ABSENT HAIR RESTRAINT General violation description: 2-402.11 - WEAR A FULL COVER HAT OR A HAIR NET. Thawing Items: Frozen food(s) for thawing Locations: Beside the Walk-in cooler Problems: Stored above 41 degrees f thawed or partially thawed At room temperature Corrections: Store under refrigeration. Comment: Observed stored at room temperature a case of thawing hamburger patties and a pale of thawing fish in water next to the walk-in cooler and the grill line hand wash sink. Thaw under cold running water bath, or in refrigeration not warmer than 41F, or in the microwave oven as part of a continuous cooking process. General violation description: 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: Observed obstructed the grill line hand wash sink General violation description: 5-205.11 - 3 metal pans and 3 metal liners stored in the basin, keep basin free for exclusive use by employees to perform hygienic hand washing. Warewasher, Sanitizer Indicato Items: Chemical sanitizer level indicator visual, Chemical sanitizer level indicator Locations: dish machine(s) dish washing area Problems: Not provided, Not provided Corrections: Provide., Provide. Comment: Observe both shift dish wash employees were clue less the dispensing sanitizer container was empty and that the dish wash machine was no longer sanitizing the cleaned dishes. Install a visible or audible means to alert the employee(s) the dish machine is out of sanitizer. General violation description: 4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS Where to Wash Items: Employee washed/rinsed hands Locations: Employee(s) dish washing area Corrections: Wash hands in a handwashing sink only. Comment: Observed hand rinsed with over head sprayer by dish wash employee General violation description: 2-301.15 - utilize designated hand wash sink to perform hygienic hand washing. Wiping Cloths, Use Limitation Items: Wiping cloth(s) dry Locations: Employee(s) food prep area Problems: Not completely submerged in sanitizing solution Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Observed common use dry cloth towels laying on counters in the grill line and dish room areas General violation description: 3-304.14 - provide container of sanitizer for cloth towel storage in between use.,	08/17/2012	Routine
Critical: Cleaning Procedure Comment: REPEAT VIOATION: Observed employee(s) did not know "How" to perform hygienic hand washing (h.h.w.): - AGAIN Observed dish wash employee spray soiled hands, then wiped on a dry cloth before handling clean dishes. - AGAIN Observed soiled gloves exchanged for new as a substitute for h.h.w. before food handling. - AGAIN Observed the food employee General violation description: 2-301.12 - asked to perform h.h.w., used the food prep sink to wash hands and a cloth towel for hand drying. Training employees(s) "How" to perform h.h.w.: Wet hands under 110F water, lather wetted hands with cleanser 10 to 15 seconds, rinsed under warm water totaling 20 seconds. Dry hands with paper toweling and use to shut off faucet before discarding. Critical: Hot and cold holding Comment: REPEAT VIOATION: Observed fetta cheese @ 56F stored in the refrigerated food prep table with the cover open General violation description: 3-501.16 - keep potentially hazardous food internal temperature at or below 41F, cover refrigerated food bins between use. Critical: Preventing Contamination from Comment: CORRECTION MADE: Observed plastic hand gloves dunned by the grill line employees when preparing and cutting ready to eat foods, sandwiches and toast. General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Reheating for Hot Holding Comment: REPEAT VIOLATION: AGAIN Observed food product being reheated in the steam table: - Cream of chicken soup @ 71F at the core, 96F near the container's side. - Cream soup @ 110 at the core, 135F near the container's side. Food Product in the steam table General violation description: 3-403.11 - said to have been removed from the walk-in cooler @ 7 AM, is now after 9 AM. Potentially hazardous foods are to be reheated to 165F within the two hour to destroy organisms of public health concern Critical: Separation, Packaging, & Segre Comment: REPEAT VIOATION: AGAIN Observed cases of raw eggs stored on the top shelf, over packaged bread and covered ready to eat foods found in the walk-in cooler. Store raw eggs down and away from all ready to eat foods. 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: Storage, Separation Comment: CORRECTION MADE: Observed the 409 spray cleaners and all toxic chemical cleaners down and away from all food storage and food contact surfaces. General violation description: 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning Critical: Time as a Public Health Contro Comment: REPEAT VIOATION: AGAIN Observed no time marks when using Time as a public health control to limit organisms of public health concern for potentially hazardous foods found by the grill line having been removed from temperature control: i.) Cooked sausage @ 91F ii.) Cooked bacon @ 71F iii.) 4 dozen raw eggs @ 60F Provide a written procedure to indicate when to discard time expired marked foods exceeding 4 hours in the temperature danger zone, 6 hours if not exceeding 70F. General violation description: 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs. Critical: When to Wash Comment: REPEAT VIOATION: Observed employee(s) did not know "when" to perform hygienic hand washing: 1. AGAIN Employee did not wash hands after returning to work station from out doors. 2. AGAIN Employee did not wash hands after cleaning dirty dishes before handing clean sanitized dishes. 3. AGAIN Employees put on new gloves over unwashed or poorly washed hands, to handle clean dishes, ready to eat foods. 4. Observed grill line employee return to food handling after picking off the floor General violation description: 2-301.14 - a fallen glove - discarded and a fallen metal whip - sent to the dish room, neither time not performing hygienic hand washing as required the food code. Train employees to perform hygienic hand washing: - "When" returning to the kitchen and after each hand contamination event before handling clean or handle foods. Covering receptacles Comment: CORRECTION MADE: Observed dumpster covered and side panels closed. General violation description: 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use Determining Chem.San.Concentra Comment: AGAIN Observed the chemical test strips not in use by the employees to assure adequate sanitizer levels for wiping cloth wet storage or adequate sanitizer levels are being dispensed by the dish wash machine. General violation description: 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf) Drying mops Comment: CORRECTION MADE: Observed both wet mop heads properly stored to quicken drying time with increase air flow. General violation description: 6-501.16 - one by hanging and one by draping over the squeeze chamber. Food storage Comment: AGAIN Observed missing cover over the beverage ice bin General violation description: 3-305.11 - provide needed cover and keep closed when not in use to guard against air born debris, coughs or sneezes. Food Temperature Measuring Dev Comment: AGAIN Observed the absence of a stab type food thermometer when requested. Provide a stab type food thermometer to assure potentially hazardous foods are cooked or reheated to the minimum internal product temperature for the minimum period of time needed for safe food service or safe food holding for later service. 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) Good Repair and Proper Adjustm Comment: i.) AGAIN Observed freezer door ajar due to ice condensation. Prevent moisture entry by sealing doors when closed. ii.) AGAIN Observed no cover to the beverage fountain ice bin General violation description: 4-501.11 - install an ice bin cover. Hair Restraint Effectiveness Comment: CORRECTION MADE: Observed all the food employees with effective hair restraint. General violation description: 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD Hand Drying Provision Comment: AGAIN Observed the paper toweling dispensers empty at the grill line and at the dish room hand wash locations, keep stocked. General violation description: 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels Handwashing Sink, Installation Comment: AGAIN Observed no cold water flow at the grill line hand wash sink General violation description: 5-202.12 - restored cold water pressure. Using a Handwashing Sink Comment: AGAIN Observed the grill line hand wash sink obstructed by 6 large plastic pales stored in front and by food containers stored in the wash basin. Remove these obstructions to encourage employees to perform hygienic hand washing when needed. General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Where to Wash Comment: AGAIN Observed employees not washing hands in the designated hand wash sinks. - Dish room employee attempting soiled hand cleaning using the over head water sprayer. - Grill line employee attempting soiled hand cleaning in the food preparation sink. Neither location designed for hand washing, nor stocked with hand soap or paper hand towel. Perform hygienic hand washing by the employees at the dish room and grill line designated wash basins. General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Wiping Cloths, Use Limitation Comment: AGAIN Observed dry wiping cloths laying on the counter tops near the grill line, wait staff station and dish room. Completely submerge wiping cloths in a mild sanitizing solution equivalent to a teaspoon of chlorine bleach to a gallon of water. 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	06/19/2012	Follow-up
Critical: Cleaning Procedure Comment: Corrective employee instruction are on going by the Certified Food Manager. Revisit to follow within 10 days to assure employee's know "How" to perform hygienic hand washing by lathering wet hands with cleanser 10 to 15 seconds, rinsed under warm water totaling 20 seconds. Dry hands with paper toweling also used to shutting off faucet before discarding., General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Demonstration of Knowledge Comment: CORRECTION MADE: The PERSON IN CHARGE has become a certified FOOD protection manager showing proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Upon receipt of certificate fax to W.C.H.D. @ 734 727-7165. General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Hot and cold holding Comment: Corrective employee instruction are on going by the Certified Food Manager. Revisit to follow within 10 days to assure employee's keep potentially hazardous food internal temperature at or below 41F, keeping refrigerated food bins covered between use. , 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: Preventing Contamination from Comment: Corrective employee instruction are on going by the Certified Food Manager. Revisit to follow within 10 days to assure employee's bare hands are gloved when handling ready to eat foods., General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Reheating for Hot Holding Comment: Corrective employee instruction are on going by the Certified Food Manager. Revisit to follow within 10 days to assure employee's rapidly reheat soup to 165F within 2 hrs., General violation description: 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B). Critical: Separation, Packaging, & Segre Comment: Corrective employee instruction are on going by the Certified Food Manager. Revisit to follow within 10 days to assure employee's all ready to eat foods are stored up and away from all raw eggs, raw meat and raw poultry storage., General violation description: 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD Critical: Storage, Separation Comment: CORRECTION MADE: Observed the 409 spray cleaners and all toxic chemical cleaners down and away from all food storage and food contact surfaces., General violation description: 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning Critical: Time as a Public Health Contro Comment: Corrective employee instruction are on going by the Certified Food Manager. Revisit to follow within 10 days to assure employee's discard expired food. Time as a public health control to limit organisms of public health concern: Grill Line working supply of - Cooked sausage 7 AM out / Discard 11 AM General violation description: 3-501.19 - 1 PM if not above 70*F. - Cooked bacon 7 AM out / Discard 11 AM Critical: When to Wash Comment: Corrective employee instruction are on going by the Certified Food Manager. Revisit to follow within 10 days to assure employee's perform hygienic hand washing "when" needed., General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms	06/08/2012	Follow-up
Critical: Cleaning Procedure Items: Employee(s) Locations: Employee(s) food prep area Problems: Used common towel Corrections: Discontinue use. Comment: Observed employee(s) did not know "How" to perform hygienic hand washing: - Soiled hand being rinsed and wiped dry on a cloth towel in lieu of h. h. w. - Exchanged soiled gloves for new absent hygienic hand washing in between. Training employees(s) "How" to perform hygienic hand washing: Wet hands under 110F water, lather wetted hands with cleanser 10 to 15 seconds, rinsed under warm water totaling 20 seconds. Dry hands with paper toweling and use to shut off faucet before discarding. , , General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Demonstration of Knowledge Items: Person-in-charge Locations: Employee(s) food prep area Problems: Does not demonstrate required knowledge Corrections: Knowledge is to be obtained through an approved training program. Comment: The PERSON IN CHARGE shall and did Not adequately demonstrate this knowledge by: (A) Complying with this Code by having no violations of CRITICAL ITEMS during the current inspection General violation description: 2-102.11 - (B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM Critical: Hot and cold holding Items: Cold food item(s) Locations: Grill line food prep table Problems: Stored above 41 degrees f Corrections: Store below 41 degrees F. Comment: Observed cooked cubed chicken @ 46F stored in the refrigerated food prep table with the cover open General violation description: 3-501.16 - keep potentially hazardous food internal temperature at or below 41F, cover refrigerated food bins between use. , , Critical: Preventing Contamination from Items: Ready-to-eat food(s) Locations: Cookline Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: Observed bare hands used by the employee preparing and cutting a ready to eat sandwich., , General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Reheating for Hot Holding Items: Food item(s) reheated Locations: Wait station food prep area Problems: Longer than two hours to reach 165 degrees f In steam table Corrections: Reheat food items quickly. Comment: Observed cream of chicken soup reheated in a steam table General violation description: 3-403.11 - 64F in the center and 101F on the sides. Destroy organisms of public health concern by rapidly reheating soup to 165F within two hours Critical: Separation, Packaging, & Segre Items: Raw animal food(s) Locations: walk-in cooler(s) storage shelves Problems: Stored over/next to Ready-to-eat food(s) Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: Observed cases of raw eggs stored over packaged bread and fetta cheese. Store raw eggs down and away from all ready to eat foods., , 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: Storage, Separation Items: Poisonous/toxic material(s) Locations: Wait station storage shelves Problems: Stored over/with Food Corrections: Store toxics below and away from all other items. Comment: Observed five chemical 409 spray cleaner bottles stored with dry foods and food contact articles on shelves by the beverage station and on shelves in between the grill line and dish room. Store all toxic chemical cleaners down and away from all food storage and food contact surfaces., , General violation description: 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning Critical: Time as a Public Health Contro Items: Time controlled food(s) Locations: Grill line food prep area Problems: Without time control mark Indicating time that is 4 hours past removal from temperature control Corrections: Provide clear easy to read time marks. Comment: Observed no time marks when potentially hazardous foods by the grill line where removed from temperature control: i.) Cooked sausage @ 81F ii.) Cooked bacon @ 78F iii.) 4 dozen raw eggs @ 64F When using Time as a public health control to limit organisms of public health concern: Provide a written procedure to indicate when to discard time expired marked foods exceeding 4 hours in the temperature danger zone, 6 hours if not exceeding 70F. , , General violation description: 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs. Critical: When to Wash Items: Employee(s) Locations: Employee(s) dish washing area Problems: Did not wash hands after handling soiled equipment, surfaces, utensils Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: Observed employee(s) did not know "when" to perform hygienic hand washing: 1. Employee did not wash hands after returning to work station from out doors. 2. Employee did not wash hands after cleaning dirty dishes before handing clean sanitized dishes. 3. Employees put on new gloves over unwashed or poorly washed hands, to handle clean dishes, ready to eat foods. 4. Employee arrived for shift and proceeded to his work station without first washing hands. Train employees to know "when" hygienic hand washing is to be performed: - "When" returning to the kitchen and after each hand contamination event before handling clean & sanitized dishes and utensils or before dunning gloves to handle ready to eat foods. , , General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Covering receptacles Items: Waste container(s)/container(s) Locations: dumpster(s) Problems: Not covered Corrections: Keep covered. Comment: Observed half dozen birds pull garbage from uncovered outdoor dumpster General violation description: 5-501.113 - keep dumpster covered to obstruct foraging birds., Determining Chem.San.Concentra Items: Sanitizer test kit Locations: dish machine(s) 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) Drying mops Items: Wet mop(s) storage Locations: back room mop sink area Problems: Improperly dried Corrections: Allow to air dry in an approved location. Comment: Observed one wet mop stored on the floor and one stored in the mop bucket. Hanging up the wet mop or drape the mop head over the squeeze chamber to quicken drying time with increase air flow., General violation description: 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Duties of Person in Charge Items: Person-in-charge Locations: Employee(s) food prep area Problems: Not ensuring compliance Corrections: Person-in-charge must ensure compliance with items listed above. Comment: i.) Observed in the food employee(s) health reporting responsibility: - Not knowing the five illness symptoms they are to report to the person in charge. - Not knowing their associated restrictions and the means to remove the restrictions. See posted employee health material previously provided. ii.) Observed in the employee(s) not knowing "How" to perform hygienic hand washing (h.h.w.): - Soiled hand being rinsed and wiped dry on a cloth towel in lieu of h.h.w. - Exchanged soiled gloves for new absent hygienic hand washing in between. iii.) Observed in the employee(s) not knowing "When" to perform hygienic hand washing: - Before handling food after floor contact, cleaning fryer, returning from break. - Putting away clean dishes with hands soiled from loading dirty dishes. iv.) Observed in the employee(s) not knowing "Bare hand" contact of ready to eat foods is not a safe food practice: - When cutting and assembling sandwiches, buttering toast. v.) Observed in the grill line employee(s) not knowing The minimum internal product temperature/time needed to "destroy organisms" of public health concern for raw: poultry, whole muscle, ground muscle & reheated foods. - Absent a stab-type food thermometer when requested, nor its routine is in question. vi.) Observed in the soup line employee(s) not knowing "Reheating" temperature/time requirements for potentially hazardous foods: - Cream of chicken soup placed from the cooler into the food warmer (steam table) absent assurance the product internal temperature achieved 165F within 2 hours. vii.) Observed the employee(s) not knowing - To daily test the strength of sanitizer in use General violation description: 2-103.11 - chemical test strips not provided. Provide employee(s) with additional training to address operational deficiencies their responsibility to report employee health concerns to the person in charge, to perform hygienic practices, safe food handling procedures. , i.) AGAIN Observed in the food employee(s) health reporting responsibility: - Not knowing the five illness symptoms they are to report to the person in charge. - Not knowing their associated restrictions and the means to remove the restrictions. See posted employee health material previously provided. ii.) AGAIN Observed in the employee(s) not knowing "How" to perform hygienic hand washing (h.h.w.): - Soiled hand being rinsed and wiped dry on a cloth towel in lieu of h.h.w. - Exchanged soiled gloves for new absent hygienic hand washing in between. iii.) Observed in the employee(s) not knowing "When" to perform hygienic hand washing: - Before handling food after floor contact, cleaning fryer, returning from break. - Putting away clean dishes with hands soiled from loading dirty dishes. iv.) Observed in the employee(s) not knowing "Bare hand" contact of ready to eat foods is not a safe food practice: - When cutting and assembling sandwiches, buttering toast. v.) Observed in the grill line employee(s) not knowing The minimum internal product temperature/time needed to "destroy organisms" of public health concern for raw: poultry, whole muscle, ground muscle & reheated foods. - Absent a stab-type food thermometer when requested, nor its routine is in question. vi.) Observed in the soup line employee(s) not knowing "Reheating" temperature/time requirements for potentially hazardous foods: - Cream of chicken soup placed from the cooler into the food warmer (steam table) absent assurance the product internal temperature achieved 165F within 2 hours. vii.) Observed the employee(s) not knowing - To daily test the strength of sanitizer in use Food storage Items: Food item(s) in storage Locations: Beverage ice bin(s) Problems: Exposed to dust, splash, or other contaminates Not covered Corrections: Store in protected manner. Comment: Observed missing cover over the beverage ice bin General violation description: 3-305.11 - provide needed cover and keep closed when not in use to guard against air born debris, coughs or sneezes., Food Temperature Measuring Dev Items: Food thermometer(s) Locations: Cookline Problems: Not provided Corrections: Provide. Comment: Observed the absence of a stab type food thermometer when requested. Provide for frequent use a stab type food thermometer to assure potentially hazardous foods are cooked or reheated to the minimum internal product temperature for the minimum period of time needed for safe food service or safe food holding for later service. , 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) Good Repair and Proper Adjustm Items: Equipment components doors Locations: walk in freezer(s) door(s) Problems: Not adjusted per manufacturer's specifications Corrections: Adjust according to manufacturer specifications. Comment: i.) Observed freezer door ajar due to ice condensation. Prevent moisture entry by sealing doors when closed. ii.) Observed missing cover to the beverage fountain ice bin General violation description: 4-501.11 - re-install the ice bin cover., Hair Restraint Effectiveness Items: Hair restraint Locations: Cookline Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: Observed two of three food employees absent effective hair restraint General violation description: 2-402.11 - either wear a full cover cap or a hair net., Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Locations: Grill line Hand wash sink(s) Problems: Not provided At hand sink Corrections: provide Comment: Observed empty paper toweling dispenser at the grill line hand wash sink General violation description: 6-301.12 - keep stocked., Handwashing Sink, Installation Items: Handwashing facility back Locations: Grill line Hand wash sink(s) Problems: Lack of cold water At hand sink Corrections: Provide cold water. General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Where to Wash Items: Employee washed/rinsed hands Locations: Employee(s) dish washing area Corrections: Wash hands in a handwashing sink only. Comment: Observed employee clean soiled hands with a over head sprayer in the dish room. Enforce employee(s) hygienic hand washing be performed exclusively in designated hand wash basins., General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Wiping Cloths, Use Limitation Items: Wiping cloth(s) dry Locations: Employee(s) food prep area Problems: Not completely submerged in sanitizing solution Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Observed dry wiping cloths laying on the counter tops near the grill line, wait staff station and dish room. Completely submerge wiping cloths in a mild sanitizing solution equivalent to a teaspoon of chlorine bleach to a gallon of water., General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry	05/08/2012	Routine Inspection
Critical: Cleaning Procedure Items: Employee(s) Locations: Employee(s) food prep area Problems: Improperly washed hands Washed for less than 20 seconds Corrections: Hands shall be washed for at least 20 seconds with hot water,soap, and friction. Comment: Observed one of two food employees performing 10 second hand washing General violation description: 2-301.12 - lathering wet hands for 3-5 seconds followed by hand rinsing. Correction Made: Following instruction, observed the cited food employees practice 20 second hygienic hand washing Critical: Preventing Contamination from Items: Ready-to-eat food(s) Locations: Cookline Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: Observed bare hand contact while buttering toast General violation description: 3-301.11 - prevent bare hand contact by wearing protective hand gloves. Correction Made: Following instruction observed hand gloved while buttering, cutting and platting toast. Complete the Risk Control Sheet provided and fax to my attention. Critical: Time as a Public Health Contro Items: Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption Locations: Grill line food prep area Problems: Without time control mark Indicating time that is 4 hours past removal from temperature control Corrections: Provide clear easy to read time marks. Comment: OBSERVED NO TIME MARKING ON THE PARTIALLY FILLED: i.) CONTAINER OF COOKED SAUSAGE @ 86F ii.) COOKED BACON @ 86F iii.) CONTAINER OF EGGS @ 68F WHEN USING TIME AS A PUBLIC HEALTH CONTROL, TO LIMIT ORGANISM OF PUBLIC HEALTH CONCERN: PROVIDE A WRITTEN PROCEDURE AND TIME MARKS TO INDICATE WHEN POTENTIALLY HAZARDOUS FOODS WERE REMOVED FROM TEMPERATURE CONTROL TO DISCARD AFTER 4 HOURS General violation description: 3-501.19 - 6 HOURS IF PRODUCT DOES NOT EXCEED 70F. CORRECTION MADE: Observed a written procedure, Time as a public health control to limit organisms of public health concern for working supply: - Cooked sausage (container 2/3 filled): 8:00 AM out / 12:00 PM discard - Cooked bacon (container 2/3 filled): 8:00 AM out / 12:00 PM discard - Raw eggs (4 flats ~ 10 dozen): 7 AM out / 11 AM discard if above70F Discard time 1 PM if not exceeded 70F Critical: Working containers, Common Nam Items: Working containers-toxics sanitizer Locations: Wait station Problems: Not labeled as to content Corrections: Label all containers as to content. Comment: Observed unlabeled squeeze bottle containing bleach General violation description: 7-102.11 - label bottle with common name. Correction Made: Observed squeeze bottle labeled "bleach". Covering receptacles Items: Waste container(s)/container(s) Locations: dumpster(s) Problems: Not covered Corrections: Keep covered. Comment: Observed open the sliding dumpster door, keep closed. Correction Made: Observed sliding dumpster door closed. General violation description: 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use Duties of Person in Charge Items: Person-in-charge Locations: Employee(s) food prep area Problems: Not ensuring compliance Corrections: Person-in-charge must ensure compliance with items listed above. Comment: i.) Observed employee(s) not fully trained demonstrated in their: - Brief time performing hand washing. - Not knowing fully the minimum internal temperature/time requirements needed To destroy organisms of public health concern for cooking raw meat products. Provide employee(s) with additional training for safe food handling and practices. i.) Correction Made: Following instruction concerning safe food handling and procedures. Observed the employees present possess a working knowledge: - How and when to perform good hygienic hand washing. - How to calibrate and the use of a stab type food thermometer. - The minimum internal temperatures and time requirements for cooking raw General violation description: 2-103.11 - whole muscle meat, ground muscle meat and poultry. The owner or operator will possess a current Certified Food Manager certificate, become re-certified or attend a CFM class. Annotation: DESTROY ORGANISMS of Public Health concern: by achieving a minimum internal product temperature for at least 15 seconds @: 145*F for WHOLE MUSCLE MEAT Food storage Items: Food item(s) in storage Locations: Beverage ice bin(s) Problems: Exposed to dust, splash, or other contaminates Not covered Corrections: Store in protected manner. Comment: Observed missing cover over the beverage ice bin General violation description: 3-305.11 - provide needed cover and keep closed when not in use to guard against air born debris, coughs or sneezes. Food Temperature Measuring Dev Items: Food thermometer(s) Locations: Cookline Problems: Not provided Corrections: Provide. 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) Hair Restraint Effectiveness Items: Hair restraint Locations: Cookline Problems: Not worn on head/hair Corrections: Provide hat or hair net. General violation description: 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD Hand Drying Provision Items: Sanitary hand drying provisions disposable, paper towels Locations: Grill line Hand wash sink(s) Problems: Not provided At hand sink 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 Handwashing Sink, Installation Items: Handwashing facility back Locations: Grill line Hand wash sink(s) Problems: Lack of cold water At hand sink Corrections: Provide cold water. General violation description: 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions. Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: Observed items stored in the hand wash basins at the wait-station, the dish room and the grill line locations General violation description: 5-205.11 - keep basin free for ready use to perform hygienic hand washing. Wiping Cloths, Use Limitation Items: Wiping cloth(s) dry Locations: Employee(s) food prep area Problems: Not completely submerged in sanitizing solution Corrections: Store wiping cloths completely submersed in sanitizer. Comment: Observed dry wiping cloths stored on the food preparation counter General violation description: 3-304.14 - In between wiping cloth uses, completely submerge in a mild sanitizer solution equivalent to one teaspoon bleach added to a gallon of water.	10/21/2011	Routine Inspection
Critical: Clean Sight/Touch-No Accum/Enc Comment: ITEM CLEANED AS REQUIRED. VIOLATION CORRECTED. General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Demonstration of Knowledge Comment: THE PERSON IN CHARGE IS NOW USING/UNDERSTANDING PROPER HEALTH POLICY.PROPER DATE MARKING BY USING SEVEN DAYS. ITEM CORRECTED. General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Preventing Contamination from Comment: EMPLOYEE HANDWASHING IS NOW UTILIZED PROPERLY FOR HANDWASHING TIMING AND REQUIREMENTS. ITEM CORRECTED. General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Separation, Packaging, & Segre Comment: RAW ANIMAL FOODS ARE NOW PROPERLY STORED IN WALK IN COOLER. ITEM CORRECTED. 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	05/17/2011	Follow-up
Critical: Clean Sight/Touch-No Accum/Enc Items: Food-contact surface(s) Locations: BACK DOOR Problems: Soiled Corrections: Keep clean. Comment: THE FRENCH FRY MAKER, MEAT SLICER ARE UNCLEAN. CLEAN ITEMS AS REQUIRED., General violation description: 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N Critical: Demonstration of Knowledge Items: Person-in-charge Problems: Does not demonstrate required knowledge Corrections: Knowledge is to be obtained through an approved training program. Comment: ALL PERSONS IN CHARGE SHALL BE KNOWLEDGEABLE IN DATE MARKING REQUIREMENTS. PIC NOT USING CORRECT DATE MARKING SYSTEM., All persons in charge shall use a proper health policy and be aware of exclusions and restrictions for employees. PIC shall properly train all staff in required policy procedures., General violation description: 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE Critical: Preventing Contamination from Items: Ready-to-eat food(s) Locations: Cookline Problems: Handled with bare hands Corrections: Suitable utensils or single-use gloves are to be utilized. Comment: EMPLOYEES SHALL WASH THEIR HANDS AT REQUIRED TIMES, WHEN CHANGING GLOVES. , General violation description: 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S Critical: Ready-to-Eat Food, Date Markin Items: In house prepared ready-to-eat potentially hazardous food(s) Locations: walk-in cooler(s) Problems: Without date of consumption marking Corrections: Provide proper date marks as stated above. Comment: SOUPS, BEEF, COOKED POTATOES STORED WITHOUT PROPER DATE MARK. PROPERLY MARK ALL FOOD ITEMS. General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: Separation, Packaging, & Segre Items: Raw animal food(s) Locations: walk-in cooler(s) Problems: Stored over/next to Corrections: Store raw animal foods below and away from foods needing little or no further prep. Comment: EGGS, CHICKEN AND GROUND BEEF IMPROPERLY STORED ON SHELVES AND STORED ABOVE BAGELS, LETTUCE SOUPS. PROPERLY STORE ALL RAW ANIMAL FOODS AT ALL TIMES., 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: Storage, Separation Items: Poisonous/toxic material(s) Locations: Wait station Problems: Not separated from Corrections: Relocate. Comment: BOTTLES OF 409 MOVED TO CHEMICAL STORAGE LOCATION. General violation description: 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning Clean Freq, Nonfood-Contact Su Items: Nonfood contact surface(s) Problems: Soiled Corrections: Keep clean. Comment: ITEMS FOUND UNCLEAN General violation description: 4-602.13 - WALK IN COOLER FLOOR, WALK IN FREEZER FLOOR, COOK LINE FLOOR, DRY STORAGE AREA FLOOR, DUMPSTER AREA, OVEN PULL OUT TRAY. KEEP ALL ITEMS CLEAN AT ALL TIMES. Covering receptacles Items: Waste container(s)/container(s) Locations: dumpster(s) Problems: Not covered Corrections: Keep covered. General violation description: 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use Drying mops Items: Wet mop(s) storage Locations: back room Problems: Improperly dried Corrections: Allow to air dry in an approved location. General violation description: 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies. Food storage Items: Food item(s) in storage Locations: Cookline Problems: Stored on floor or less than 6 inches above floor Corrections: Store at least 6 inches above the floor. Comment: POTATOES STORED ON COOK LINE FLOOR. STORE FOODS PROPERLY AT ALL TIMES. 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 Temperature Measuring Dev Items: Food thermometer(s) Locations: Cookline Problems: Not provided Corrections: Provide. 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) Hair Restraint Effectiveness Items: Hair restraint Locations: Cookline Problems: Not worn on head/hair Corrections: Provide hat or hair net. Comment: FOOD HANDLERS AND COOKS NOT WEARING HAIR RESTRAINT. HAVE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS AT ALL TIMES. General violation description: 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD Hand Cleanser, Availabilty Items: Soap Locations: hand wash sink(s) Problems: Not provided Corrections: Provide. 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) HVAC System Vents Items: HVAC system Locations: Cookline Problems: Allows for contamination Corrections: Remove to prevent contamination. Comment: REMOVE ALL TOWELS FROM CEILING VENTS. General violation description: 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS. In-Use Utensils/Between-Storag Items: Dispensing utensil(s) Locations: walk-in cooler(s) Problems: Improperly stored Corrections: Relocate. Comment: REMOVE SPOON LEFT IN CHEESE IN WALK IN COOLER. 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 Jewelry Prohibitions Items: Jewelry Locations: Cookline Problems: Worn on hands/arms during prep Corrections: Remove during periods of food handling and preparation General violation description: 2-303.11 - Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Thawing Items: Frozen food(s) for thawing Locations: dipper well Problems: Stored above 41 degrees f thawed or partially thawed At room temperature Comment: FROZEN CORNED BEEF THAWING AT ROOM TEMPERATURE. PROPERLY THAW ALL FOODS AT ALL TIMES. General violation description: 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: SANITIZER BUCKETS WITH TOWELS STORED IN HAND SINK AT WAIT STAFF SINK. COOK LINE HAND SINK NOT ACCESSIBLE DUE TO TUBS IN WAY. MAKE ALL HAND SINKS READILY AVAILABLE AT ALL TIMES. General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)	05/06/2011	Routine Inspection
Critical: When to Wash Comment: CORRECTED BY TRAINING EMPLOYEES TO WASH HANDS UPON ARRIVAL FOR THEIR SHIFT AND AS NEEDED. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms	11/22/2010	Follow-up
Critical: Time as a Public Health Contro Items: Time controlled food(s) Ready-to-eat food(s) held for service for immediate consumption Problems: Without time control mark Indicating time that is 4 hours past removal from temperature control Corrections: Provide clear easy to read time marks. Comment: NO TIME MARKINGS ARE POSTED FOR THE CHICKEN FINGERS AND FRENCH FRIES THAT ARE HELD OUT AT ROOM TEMPERATURE AFTER BEING FRIED ONCE BEFORE BEING FRIED A SECOND TIME IMMEDIATELY PRIOR TO SERVICE. WHEN ITEMS ARE LEFT OUT AT ROOM TEMPERATURE, TIME MARKINGS MUST BE POSTED TO INDICATE THE TIME THAT IS 4 HOURS AFTER REMOVAL FROM TEMPERATURE CONTROL. ITEMS MUST BE DISCARDED AT THE END OF THE 4 HOUR PERIOD. POST TIME MARKINGS FOR THE FRENCH FRIES AND CHICKEN FINGERS AS REQUIRED BY THE FACILITY'S TIME MARKING PROCEDURES. CORRECTED DURING INSPECTION BY POSTING THE TIMES FOR THE NOTED FOODS. THE COOK STATES THAT THE TIME MARKING SHEET HAD FALLEN DOWN EARLIER. General violation description: 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs. Critical: When to Wash Items: Employee(s) Problems: Did not wash hands after handling soiled equipment, surfaces, utensils Corrections: Hands shall be washed with hot water and soap for at least 20 seconds after contamination. Comment: OBSERVED 2 EMPLOYEES ARRIVE FOR SHIFT AND PROCEED TO THEIR WORK STATIONS WITHOUT FIRST WASHING HANDS. EMPLOYEES MUST WASH HANDS UPON ARRIVAL FOR THEIR SHIFT AND AFTER ANY CONTAMINATION OCCURS. TRAIN ALL EMPLOYEES ON "WHEN TO WASH" REQUIREMENTS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms Using a Handwashing Sink Items: Handwashing sink(s) Problems: Not easily accessible Items stored In Corrections: Remove items from handsink. Do not store items at handsink. Comment: OBSERVED BISCUITS AND UTENSILS STORED IN THE HAND WASH SINK ON THE COOK LINE. HAND WASH SINKS MUST BE KEPT CLEAR AND ACCESSIBLE FOR HAND WASHING AT ALL TIMES. REMOVE ITEMS FROM HAND SINK. General violation description: 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Where to Wash Items: Employee washed/rinsed hands Problems: In three compartment sink Corrections: Hands shall be washed in handsink(s) only. Comment: OBSERVED EMPLOYEE WASHING HANDS IN THE 3-COMPARTMENT SINK. EMPLOYEES MUST WASH HANDS IN THE DESIGNATED HAND WASH SINKS ONLY. TRAIN EMPLOYEES TO WASH HANDS IN THE DESIGNATED HAND WASH SINKS. General violation description: 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) 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: MANY WET/SOILED WIPING CLOTHS OBSERVED STORED ON COUNTERS IN KITCHEN. WET WIPING CLOTHS MUST BE STORED IN SANITIZER SOLUTION BETWEEN USES. PLACE THE WIPING CLOTHS IN THE SANITIZER BUCKET BETWEEN USES. General violation description: 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry	11/12/2010	Routine Inspection
Critical: Clean Sight/Touch-No Accum/Enc Comment: CORRECTED BY CLEANING ALL NOTED ITEMS. CONTINUE TO CLEAN AS REQUIRED. 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: Cleaning Freq.,Food Contact Su Comment: CORRECTED BY CLEANING COOK LINE UTENSILS AT LEAST ONCE EVERY 4 HOURS. 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: Cleaning Procedure Comment: CORRECTED BY WASHING HANDS WITH CORRECT HANDWASHING PROCEDURE AT HAND WASH SINK General violation description: 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands. Critical: Hot and cold holding Comment: CORRECTED BY KEEPING FOODS IN THE PREP COOLER INSTEAD OF OUT AT ROOM TEMPERATURE. FOODS OBSERVED AT 41F OR BELOW. General violation description: 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F) Critical: Ready-to-Eat Food, Date Markin Comment: CORRECTED BY LABELING REQUIRED FOODS WITH PREP DATES. General violation description: 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less Critical: When to Wash Comment: CORRECTED BY WASHING HANDS WHEN REQUIRED AFTER EVERY CONTAMINATION. General violation description: 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms	06/18/2010	Follow-up

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Platos Coney Island, 30090 Ford, Garden City, MI 48135 - inspection findings and violations

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