Platos, 42405 Ford, Canton, MI 48187 - inspection findings and violations

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Business Info

Restaurant name: PLATOS
Address: 42405 Ford, Canton, MI 48187
Permit #: 032863
Non-smoking facility: No
Last inspection: 12/15/2014
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Inspection findings

Inspection date

Type
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Locations:
    dish machine(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO DISH MACHINE TEST STRIPS/DEVICE LOCATED TODAY. ALL DISH MACHINES SHALL HAVE TEST STRIPS/DEVICES FOR MONITORING DEVICE SANITIZATION ABILITY. ACQUIRE TEST STRIPS AND EMAIL RECIEPT/PICTURE TO JDEMERJIAN@WAYNECOUINTY.COM.
    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: Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    prep line
    Problems:
    Stored over/with
    Corrections:
    Store toxics below and away from all other items.
    Comment:
    POWDERED AJAX BOTTLE OBSERVED STORED ABOVE HOTDOG BUNS. ALL CHEMICALS SHALL BE STORED SEPARATELY FROM FOOD. RELOCATE AJAX IMMEDIATELY., ITEM RELOCATED TO SAFE CHEMICAL STORAGE LOCATION TODAY.
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    floor
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE ENTIRE FACILITY WALLS AND FLOORS ARE EXTREMELY UNCLEAN. POWER WASHING WHOLE FACILITY REQUIRED. INCREASE CLEANING FREQUENCY AND STANDARD WITHIN 90 DAYS.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Locations:
    prep line
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Effectiveness
    Items:
    Hair restraint
    Locations:
    Employee(s)
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
 12/15/2014Routine
  • Critical: Equipment Food-Contact Surface
    Comment:
    NOT CORRECTED AT START OF INSPECTION: ITEMS ARE CLEANED EVERY 6 HOURS. CLEAN ALL CONTINUAL USE ITEMS UTENSILS AND CUTTING BOARS WITHIN 4 HOURS. CORRECTED AT FOLLOW UP AND PIC STATED WILL CLEAN EVERY 4 HOURS. COMPLETE THE RISK CONTROL PLAN AND FAX WCHD BY 7-25-14.
    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: Equipment, Food-Contact Surfac
    Comment:
    NOT CORRECTED AT START OF INSPECTION: THE SMALL CAN OPENER AND TUB OF UTENSILS WERE NOT CLEANED. THE UTENSIL TUB WAS FILTHY WITH FOOD DEBRIS. KEEP CLEAN. CORRECTED AT INSPECTION BY CLEANING ABOVE ITEMS. COMPLETE THE RISK CONTROL PLAN. FAX WITHIN 2 DAYS.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY HOLDING PHF AT 40F IN THE PREP COOLER, AND CREAM AT 42F. THE RISK CONTROL PLAN HAS NOT BEEN FAXED TO WCHD. FAX THE PLAN TO THE NUMBER ON THE FORM, AFTER COMPLETING A QUESTIONS BY FRIDAY MORNING 7-25-14.
    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: Separation
    Comment:
    CORRECTED BY SEPARATING THE BRILLO PADS AND TOOL BOX FROM CLEAN ITEMS.
    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
 07/23/2014Follow-up
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) and utensil(s)
    Locations:
    Cookline
    Problems:
    Not cleaned At least every 4 hours during continual use
    Corrections:
    Clean as specified above.
    Comment:
    CUTTING BOARDS AT THE COOK LINE ARE CLEANED 1 TIME PER DAY. KNIVES CLEANED EVERY 4-6 HOURS. CLEAN WITHIN EVERY 4 HOURS OR MORE OFTEN. CORRECT IMMEDIATELY. CLEAN NOW.,
    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: Equipment, Food-Contact Surfac
    Items:
    Non-food contact surface(s), Food-contact surface(s)
    Problems:
    Soiled, With accumulation of debris
    Corrections:
    Keep clean., Keep clean.
    Comment:
    THE CAN OPENER IS HEAVILY SOILED. UTENSILS ARE STORED IN SOILED CONTAINERS ON SHELF. CLEAN NOW AND KEEP CLEAN., SHELVING THROUGHOUT THE KITCHEN AND STORAGE AREAS NOT CLEAN. KEEP CLEAN.,
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    IN THE COOK LINE PREP COOLER: CUT LETTUCE IS AT 58F AND 59F. HAM, RICE, BOILED EGGS 50F. SWISS CHEESE AND FETA CHEESE 52F, CUT TOMATOES 45F AND 47F. HALF AND HALF CREAMERS IN THE FRONT COUNTER GLASS DOOR COOLER WERE AT 75F. HOLD AT OR BELOW 41F TO MINIMIZE BACTERIAL GROWTH. DISPOSE OF ALL POTENTIALLY HAZARDOUS FOOD THAT IS AT OR ABOVE 50F IN THE COOLER. USE REMAINDER WITHIN 4 HOURS OF GOING OVER 41F. DISCONTINUE USE OF COOLER UNTIL 41F OR LOWER FOOD TEMP CAN BE MAINTAINED. FAX RISK CONTROL PLAN TO WCHD WITHIN 2 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: Separation
    Items:
    Poisonous/toxic material(s), Poisonous/toxic material(s)
    Locations:
    storage area
    Problems:
    Stored over/with Linens, Stored over/with Equipment/utensils
    Corrections:
    Provide adequate separation to prevent contamination., Provide adequate separation to prevent contamination.
    Comment:
    THE LARGE ICE SCOOP IS STORED ON UNCLEAN SHELF NEAR BRILLO CLEANING PADS AND NEXT TO A FILTHY TOOL BOX. APRONS ALSO ON THE THE SHELF. SEPARATE FOOD RELATED ITEMS FROM CLEANING PRODUCTS AND TOOLS. ,
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    kitchen storage area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE FLOOR AND KEEP CLEAN.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    COVER THE LIGHT BULBS IN THE WALK IN FREEZER AND OVER THE ICE MACHINE.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THERE IS A GAP BETWEEN THE FLOOR AND WALK IN COOLER. REPAIR THE FLOOR GAP AND REPLACE MISSING COVING. REPAIR THE LOOSE COVING ON THE OTHER SIDE OF THE COOLER.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s)
    Locations:
    restroom(s)
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    Comment:
    INSTALL CLOSERS ON THE REST ROOM DOORS.
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Locations:
    Cookline
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 06/30/2014Routine
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    THE CLEAN SIDE OF THE 3 COMPARTMENT SINK WAS CLEANED AND SANITIZED AT THE TIME OF INSPECTION AND THE VIOLATION WAS 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: Food Temperature Measuring Dev
    Comment:
    COUPLE ANALOG STEM THERMOMETERS WERE PURCHASED. VIOLATION HAD BEEN 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: Packaged and Unpackaged Food -
    Comment:
    1. THE RAW EGGS WERE STORED ON THE TOP OF THE SPINACH PIE. AT HE TIME OF INSPECTION THEY WERE PLACED OVER THE BOXES OF EGGS AND THE VIOLATION WAS CORRECTED. 2. AT THE TIME OF INSPECTION NO STACKING WAS NOTICED AND THE VIOLATION WAS 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
    Comment:
    THE WALK IN COOLER WAS AT 33F AND THE AMERICAN CHEESE WAS AT 36F. THE REFRIGERANT LEAK WAS REPAIRED AND WAS RECHARGED. VIOLATION HAD BEEN CORRECTED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 12/16/2013Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Non-food contact surface(s)
    Problems:
    Greasy
    Corrections:
    Keep clean.
    Comment:
    The clean side of the 3 compartment sink board was soiled and food containers were stored. Clean the non food contact surfaces clean. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Food Temperature Measuring Dev
    Items:
    Food thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Buy stem digital food thermometers to check the food temperature. The thermometers should be able to check 0f to 250 f. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    No paper towel was available at the kitchen hand wash station. At the time of inspection it was provided and the violation was corrected.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store unwashed fruits/vegetables below and away from foods needing little or no further prep.
    Comment:
    The following cross contaminations were noticed at the time of inspection . 1. The eggs were stored over the vegetables. Store eggs in the bottom shelf. 2. A plastic container was placed on the top of hash browns. Do not stack containers. Separate them with deli tissue or separate them with lids. Discard the hash browns. A follow up inspection will be conducted with in 10 days. ,
    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)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The walk in cooler was at 45f and the corn beef was at 44f, the chicken was at 45f. Potentially hazardous food shall be maintained under 41f. Toxin production or bacterial growth may occur if food is stored in the temperature danger zone (41f-135f) for more than 4 hours. Discard all the PHF that are above 41f and stored for more than 4 hours in this cooler. A follow up inspection will be conducted with in 10 days.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 12/04/2013Routine Inspection
  • Critical: Discarding or Reconditioning U
    Items:
    Contaminated food(s)
    Problems:
    Not discarded
    Corrections:
    Discard.
    Comment:
    THE OPEN CANS OF FOOD (CHOCOLATE SYRUP + KETCHUP ) WERE STORED IN DIFFERENT COOLERS. TO PREVENT THE BACTERIAL GROWTH AND TO IDENTIFY ANY SPOILAGE, TRANSFER THE CONTENTS INTO FOOD SAFE CONTAINER. AT THE TIME OF INSPECTION THEY WERE TRANSFERRED INTO OTHER FOOD CONTAINERS AND THE VIOLATION WAS CORRECTED.
    General violation description:
    3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under  3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under  3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under  2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
  • Critical: Package Integrity
    Items:
    Food package(s)
    Problems:
    Dented, dented on seam or swollen
    Corrections:
    Discard.
    Comment:
    NOTICED A DENTED CAN OF SOUR KRAUT AND THE OPERATOR MENTIONED THEY DO NOT CHECK FOR THE DENTS. IF THE CAN IS DENTED, SEPARATE THEM AND RETURN THEM TO THE SUPPLIER OR DISCARD THEM. AT THE TIME OF INSPECTION IT WAS SEPARATED TO RETURN TO THE SUPPLIER AND THE VIOLATION WAS 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.
06/10/2013Routine Inspection
  • Critical: Characteristics
    Comment:
    1. NEW HANDLE WAS INSTALLED ON THE SLICER AND THE VIOLATION HAD BEEN CORRECTED. 2. NEW SHOES WERE PROVIDED ON THE FOUR LEGS OF THE dicer and the violation had been corrected.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
 02/01/2013Follow-up
  • Critical: Characteristics
    Comment:
    NOT CORRECTED FOR SLICER - REPLACE/REPAIR SLICER GUARD TO BE FREE OF GLUE AND BE SMOOTH AND EASILY CLEANABLE. CORRECT WITHIN 2 WEEKS. THE DICER HAS BEEN REPAIRED.,
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY HOLDING AT/BELOW 41F IN WALK-IN COOLER - 35F FOOD TEMP OBSERVED NEAR DOOR OF COOLER. PREP COOLER AT 41F.
    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)
 01/02/2013Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils, Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Finished to be smooth & easily cleanable, Allow migration of deleterious substances
    Corrections:
    Provide smooth, durable, non-absorbent, easily cleanable materials., Provide food grade quality and approved surfaces and materials.
    Comment:
    1) THE SLICER GUARD IS GLUED TOGETHER. REPLACE TO BE SMOOTH, EASILY CLEANABLE. FREE OF GLUE PRODUCTS THAT MAY ENTER THE FOOD. 2) VEGETABLE DICER HAS PEGS FALLING OFF. REPLACE TO BE EASILY CLEANABLE, AND TO ENSURE THAT BROKEN PARTS DO NOT ENTER FOOD., ,
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Cooling Methods
    Items:
    Food item(s) cooled
    Locations:
    walk-in cooler(s)
    Problems:
    Improperly In large container
    Corrections:
    Utilize long, shallow pans.
    Comment:
    SAUSAGE LINKS IN THICK QUANTITY COOLING IN WALK IN COOLER. SPREAD OUT IN SHALLOW PAN TO ALLOW RAPID COOLING. CORRECTED BY COOLING IN THINNER PORTION.
    General violation description:
    3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Locations:
    Utensil Storage
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE UTENSIL CONTAINER ON LOWER SHELF ACROSS FROM DISH MACHINE HAVE OLD ACCUMULATED DEBRIS. CLEAN AND RE-CLEAN THE UTENSILS. KEEP CLEAN CORRECTED BY CLEANING.
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    ENTIRE WALK IN COOLER IS AT ABOVE 41F. HASH BROWN POTATOES AT 49F, SLAW 45F, COOKED POTATOES 47F, GYRO SAUCE 44F, GRAVY 44F, COOKED HAMBURGER 44F. HOLD AT OR BELOW 41F. IN FRONT AREA PREP COOLER BOTTOM: CUT LETTUCE AT 49F, HAMBURGER AT 44F, TOMATOES ON COOLER COUNTER AT 48F. HOLD AT OR BELOW 41F. SELL OR DISPOSE OF NOTED FOOD WITHIN 4 HOURS OF GOING OVER 41F. CORRECT TODAY. FAX RECEIPT FOR REPAIR TO M. BAKER AT 734-727-7165 OR E-MAIL - SEE BUSINESS CARD BY 9:00 AM TOMORROW 12-18-12. NOTE: COOLER REPAIR COMPANY ARRIVED AT END OF INSPECTION.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Raw Animal Foods
    Items:
    Cooking of raw animal food(s)
    Locations:
    grill
    Problems:
    Not cooked to 165 degrees F for 15 seconds
    Corrections:
    Cook to proper temperature.
    Comment:
    OBSERVED CHICKEN COOKED TO 135F. COOK TO 165F. CORRECTED BY RE-COOKING TO 165F MINIMUM.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
  • Critical: Restriction and Storage
    Items:
    Medication(s)
    Locations:
    Utensil Storage
    Problems:
    Stored over/with Equipment/utensils
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    ASPIRIN BOTTLE STORED IN CONTAINER OF PARMESANS CHEESE SHAKERS AND OTHER CONTAINERS. CORRECTED BY SEPARATING.
    General violation description:
    7-207.11 - (A) Only those medicines that are necessary for the health of EMPLOYEES shall be allowed in a FOOD ESTABLISHMENT. This section does not apply to medicines that are stored or displayed for retail sale. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under  7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE FLOOR OF KITCHEN AND STORAGE AREAS.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Equipment, Utensils, Linens, a
    Items:
    Clean equipment/utensil(s)
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    , PARMESANS CHEESE CONTAINERS AND METAL BOWLS STORED IN AN OLD CARDBOARD BOX. PROVIDE A DURABLE, NON-ABSORBENT, CLEANABLE CONTAINER.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    Food Shelf
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    BREAD AND CANNED GOODS STORED ON SHELF IN CONTACT WITH PAPER GOODS AND OTHER PERSONAL ITEMS. SEPARATE FOOD ITEMS FROM OTHER ITEMS.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN VARIOUS RACKS AND SHELVES, ESPECIALLY THE GREASY SHELF UNDER THE GRILL. CLEAN THE OUTSIDE OF THE CHOCOLATE SYRUP CONTAINER.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 12/17/2012Routine
  • Critical: Hot and cold holding
    Items:
    Hot food item(s)
    Locations:
    hot holding unit
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    GYRO MEAT, RECENTLY COOKED, ALLOWED TO GO BELOW 135F BEFORE PUTTING INTO HOT HOLDER - OBSERVED AT 122F. HOLD AT OR BELOW 135F. IF THE FOOD GOES BELOW 135F DURING SLICING, REHEAT TO 165F BEFORE HOT HOLDING - OR COOL QUICKLY AND HOLD IN COOLER AT OR BELOW 41F. CORRECTED BY REHEATING TO 165F AND HOLDING AT 135F.
    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)
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    REPEAT: CLEAN THE KITCHEN RACKS/SHELVES_ THROUGHOUT KITCHEN AND STORAGE AREAS. CLEAN THE OUTSIDE OF THE DISH MACHINE AND 3 COMPARTMENT SINKS. CLEAN HANDLES OF COOLERS AND CONTROL KNOBS OF COOKING EQUIPMENT AS DISCUSSED_ DAILY TO PREVENT HAND/GLOVE CONTAMINATION. KEEP THOSE ITEMS CLEAN.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean Freq, Nonfood-Contact Su
    Locations:
    shelves Front Counter
    Comment:
    SHELVES UNDER THE FRONT COUNTER ARE FALLING APART AND NOT EASILY CLEANABLE. *REPLACE TO BE SMOOTH, DURABLE, NON-ABSORBENT, EASILY CLEANABLE.
    General violation description:
    4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors, Physical facilities/structures walls
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris, With accumulation of debris
    Corrections:
    Keep clean., Keep clean.
    Comment:
    REPEAT: CLEAN THE KITCHEN FLOOR UNDER EQUIPMENT AND ALONG WALLS - DAILY. CLEAN THE WALL OF THE DISH WASH AREA HAVING MOLD LIKE DEBRIS.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    mop sink area
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    REPEAT: INSTALL A MOP HANGER AT THE MOP SINK, AND AIR DRY THE MOP TO MINIMIZE MOLD/BACTERIA GROWTH ON THE MOP.
    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.
  • Storing Equip./Uten./Lin./Sing
    Items:
    Single-service/single-use article(s)
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    ON KITCHEN RACK_2 BOXES OF SINGLE SERVE UTENSILS AND LIDS WITH DEBRIS IN THE BOX AND OUTSIDE OF BOXES GREASY. CORRECTED BY DISCARDING.
    General violation description:
    4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s)
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    Comment:
    REPEAT: PROVIDE DOOR CLOSERS ON BOTH REST ROOM DOORS BY THE NEXT ROUTINE INSPECTION.
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 06/26/2012Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Locations:
    Kitchen Area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    THE SLICER HAS OLD DEBRIS. KEEP CLEAN. ALSO, EMPLOYEE IMPROPERLY CLEANED THE SLICER BEFORE CUTTING CORNED BEEF (DID NOT WASH RINSE, SANITIZE - ONLY WIPED THE BLADE WITH SANITIZER). WASH RINSE AND SANITIZE THE SLICER AFTER EACH USE, CLEAN THE BLADE, GUARD, LANDING AREA (ALL FOOD CONTACT SURFACES), AND THE ADJUSTMENT KNOBS. THE CAN OPENER HAS OLD DEBRIS ON THE BLADE. KEEP CLEAN., CORRECTED BY PROPERLY CLEAN BOTH ITEMS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION, AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Time as a Public Health Contro
    Items:
    Time controlled food(s)
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    Without time control mark
    Corrections:
    Provide clear easy to read time marks.
    Comment:
    IN THE BOTTOM OF THE PREP COOLER: COOKED CHICKEN BREASTS 52F, SAUSAGE LINKS 62F, SAUSAGE PATTIES 65F IN AND OUT OF THE COOLER, USING TIME WITHOUT PROPER CONTROL (TIME MARKINGS AND USE OR DISPOSAL WITHIN 4 HOURS). ALSO, 4 TRAYS OF EGGS OUT OF COOLER AT COOK LINE WITHOUT TIME MARKING FOR CONTROL. , CORRECTED: THE FOOD WAS TAKEN TO THE WALK IN COOLER AND THE OWNER STATED THAT TEMPERATURE CONTROL WILL BE USED. PRE OWNER/PIC: NO MORE THAN 1 TRAY OF EGGS (NO MORE THAN 1 HALF HOURS WORTH) WILL BE OUT AFTER THE BREAKFAST RUSH. NOTE: DO NOT RETURN WARM EGGS TO COOLER AFTER THE RUSH WITHOUT EXPIRATION TIME MARKINGS PUT ON THE TRAYS WHEN FIRST BROUGHT OUT OF THE COOLER, OR ONLY BRING OUT THOSE EGGS THAT WILL BE USED DURING BREAK FAST RUSH). THE CHICKEN AND SAUSAGE WILL BE HOT HELD IMMEDIATELY AFTER COOKING IN THE STEAM TABLE OR RAPID COOLED AND KEPT IN COOLER.
    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.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    COOLER HANDLES, STOVE AND SLICER ADJUSTMENT KNOBS, INSIDE OF MICROWAVE OVEN, VARIOUS SHELVES, ESPECIALLY LOWER SHELVES HAVE OLD DRIED DEBRIS AND/ OR CORROSION. STORAGE RACKS HAVE DRIED DEBRIS, SIDES AND CASTERS OF COOKING EQUIPMENT HAVE OLD CAKED ON GREASE. THIS IS A REPEAT VIOLATION: CLEAN AND MAINTAIN. ALSO, DUMP THE GREASE BUCKET IN THE KITCHEN AND CLEAN OR REPLACE THE BUCKET.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures floors
    Locations:
    Kitchen/ Food Prep Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN THE FLOOR ESPECIALLY UNDER EQUIPMENT AND ALONG WALLS. CLEAN THE FLOOR DRAINS.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    mop sink area
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    WET MOPS STORED IN BUCKETS: PROVIDE A HANGER ON THE MOP SINK WALL AND AIR DRY.
    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.
 12/14/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    CORRECTED BY CLEANING THE MICROWAVE AND CAN OPENER. NO IMPROPER KNIFE STORAGE OBSERVED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Comment:
    CORRECTED BY HOLDING AT 41F.
    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)
 07/25/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Locations:
    Kitchen Area
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    MICROWAVE OVEN (ESPECIALLY INSIDE TOP AREA), CAN OPENER BLADE OBSERVED WITH BUILD UP OF DEBRIS. OBSERVED A KNIFE STORED IN UNCLEAN SPACE BETWEEN EQUIPMENT. CLEAN AND MAINTAIN.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    prep line prep cooler
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed boiled eggs at 61f, cut tomatoes 54f, feta cheese 52f, swiss cheese at 52 in top of cooler. Ham, corned beef, sour cream, rice at 52f in bottom of cooler. HOLD AT OR BELOW 41F. Noted food was voluntarily discarded. DO NOT USE COOLER FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED.,
    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)
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    pop machine(s) Kitchen Area
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    CLEAN SHELVING/RACKS IN REAR KITCHEN AREA AS DISCUSSED.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    Rest room/s Kitchen Area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Post hand washing reminder signs in the rest rooms and kitchen.
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Locations:
    pop machine(s) Kitchen Area
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    REAR DOOR PROPPED OPEN. KEEP CLOSED OR PROVIDE DOOR.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Toilet Rooms, Enclosed
    Items:
    Toilet room(s)
    Locations:
    pop machine(s) Kitchen Area
    Problems:
    Not provided with Self-closing door
    Corrections:
    Provide self-closing door.
    General violation description:
    6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
 07/01/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    NO PARTIAL CONES USED, OPERATOR SLICES CONES COMPLETELY ON HIGH HEAT
    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:
    ALL FOODS DATED WITH THE DISCARD DATE AT VISIT
    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
 02/10/2011Follow-up
  • Critical:
    Comment:
    PARTIAL CONE LEFT OVER FROM THE NIGHT BEFORE(RE REFRIGERATED) WAS OBSERVED ON ROTSSIERE BROILER AND NOT ON HIGH HEAT........DO NOT RE-REFRIGERATE OR FREEZE CONES AT THE END OF NIGHT........SLICE CONES COMPLETELY AT THE END OF NIGHT.....GYRO CONES ARE TO BE COOKED ON HIGH HEAT AND SLICED FULLY IN ABOUT 4 HOURS......SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.
    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:
    Comment:
    OPERATOR HAS 1/31 ON SOME FOODS AND 1/24 & 1/25 ON OTHER FOODS....DATEMARKING MUST BE EITHER THE DATE MADE FOR ALL FOODS OR DISCARD DATE FOR ALL FOODS........ALL WORKERS MUST USE THE SAME METHOD.......RECOMMEND: (1/24-1/30).......SUBMIT RISK CONTROL PLAN.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical:
    Comment:
    ICE MACHINE CLEANED AND REPAIRED
    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:
    Comment:
    raw meats stored properly
    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: Clean Sight/Touch-No Accum/Enc
    Comment:
    ICE MACHINE CLEANED AND REPAIRED
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Comment:
    PARTIAL CONE LEFT OVER FROM THE NIGHT BEFORE(RE REFRIGERATED) WAS OBSERVED ON ROTSSIERE BROILER AND NOT ON HIGH HEAT........DO NOT RE-REFRIGERATE OR FREEZE CONES AT THE END OF NIGHT........SLICE CONES COMPLETELY AT THE END OF NIGHT.....GYRO CONES ARE TO BE COOKED ON HIGH HEAT AND SLICED FULLY IN ABOUT 4 HOURS......SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM.,
    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:
    OPERATOR HAS 1/31 ON SOME FOODS AND 1/24 & 1/25 ON OTHER FOODS....DATEMARKING MUST BE EITHER THE DATE MADE FOR ALL FOODS OR DISCARD DATE FOR ALL FOODS........ALL WORKERS MUST USE THE SAME METHOD.......RECOMMEND: (1/24-1/30).......SUBMIT RISK CONTROL PLAN.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Comment:
    raw meats stored properly
    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
 01/25/2011Follow-up
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    DICED HAM RECORDED AT 51F AT TOP COUNTER OF FOOD PREP AREA.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. ALSO GYRO CONE ON LOW HEAT WAS FROM YESTERDAY WITH NEW CONE ON COUNTER READY TO GO ON.........GYRO CONES ARE NOT TO BE RE-REFRIGERATED AT THE END OF THE DAY......EACH CONE IS TO BE MAINTAINED ON HIGH HEAT, SLICED UP WITHIN ABOUT 4 HOURS.......IF A NEW CONE IS STARTED AT THE END OF THE NIGHT , IT IS TO BE SLICED COMPLETELY, SLICES REFRIGERATED AND DATE MARKED.........NO PARTIAL CONES ARE TO BE USED FROM THE PREVIOUS DAY.....DISCARD PARTIALLY SLICED CONES AND MAINTAIN THE NEW CONE ON HIGH HEAT .......SLICING CONTINUOUSLY WITHIN 4 HOURS AND REFRIGERATING THE SLICES. ,
    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:
    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 DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS.....COOKED CHICKEN FILLETS, LARGE PACKETS OF SLICED HAM, COOKED SAUSAGES, COOKED RICE, AND HOUSE MADE RANCH/GREEK DRESSINGS OBSERVED WITHOUT DATEMARKING......AND 6 DAYS TO THE DAY MADE, SLICED, PULLED FROM FREEZER OR PACKAGED TO DETERMINE THE DISCARD DATE. ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical:
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN INTERIOR STAINLESS STEEL BACKSPLASH IN ICE MACHINE OF OBSERVED RESIDUE......CONDENSATE DRIPS OVER RESIDUE/GROWTH ON TO ICE........ALSO PROVIDE ICE MACHINE COVER TO PROTECT EXPOSED ICE CUBES TO AIRBORNE PARTICULATE. DISCARD ICE......CLEAN INTERIOR OF MACHINE , REPLACE MISSING PART/COVER.....THEN BEGIN ICEMAKING PROCESS AGAIN.,
    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:
    Items:
    Raw animal product(s)
    Problems:
    Stored over/next to
    Corrections:
    Keep separate.
    Comment:
    REARRANGE RAW ANIMAL FOODS ON BOTTOM SHLEF IN WALK IN COOLER TO PROTECT RAW MEAT AND SEAFOOD FROM EACH OTHER.......CHICKEN MUST BE STORED COMPLETELY SEPARATE FROM ALL OTHER RAW ANIMAL FOODS....DO NOT STORE FISH ON RAW CHICKEN OR NEXT TO RAW CHICKEN........RAW HAMBURGER MUST BE STORED SEPARATE FROM RAW SEAFOOD, BEEF AND PORK........RAW SEAFOOD, RAW, PORK, AND RAW BEEF MAY BE STORED TOGETHER ON THE SHELVING UNIT.......OPERATOR MAY NEED TO USE A BARRIER SUCH AS PLEXIGLAS, STAINLESS STEEL OR EVEN A LARGE PLASTIC TRAY TO PROVIDE SEPARATION BETWEEN THE RAW HAMBURGER AND THE RAW( PORK, SEAFOOD, &BEEF).........RAW ANIMAL FOODS MAY BE SEPARATED BY BARRIER, SPACE OR LOCATION. LOCATION WOULD BE AN INSTANCE WHERE THE BACON OR SEAFOOD IS STORED ON THE BOTTOM SHELF AT THE BACK AND THE RAW HAMBURGER IS STORED IN FRONT OF THE SEAFOOD OR PORK.......THEREBY THE SEAFOOD MAY DRIP ON THE HAMBURGER..BUT THE HAMBURGER IS 1ST OUT AND NOT LIKELY TO DRIP ON THE SEAFOOD.,
    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: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CLEAN INTERIOR STAINLESS STEEL BACKSPLASH IN ICE MACHINE OF OBSERVED RESIDUE......CONDENSATE DRIPS OVER RESIDUE/GROWTH ON TO ICE........ALSO PROVIDE ICE MACHINE COVER TO PROTECT EXPOSED ICE CUBES TO AIRBORNE PARTICULATE. DISCARD ICE......CLEAN INTERIOR OF MACHINE , REPLACE MISSING PART/COVER.....THEN BEGIN ICEMAKING PROCESS AGAIN.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    DICED HAM RECORDED AT 51F AT TOP COUNTER OF FOOD PREP AREA.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. ALSO GYRO CONE ON LOW HEAT WAS FROM YESTERDAY WITH NEW CONE ON COUNTER READY TO GO ON.........GYRO CONES ARE NOT TO BE RE-REFRIGERATED AT THE END OF THE DAY......EACH CONE IS TO BE MAINTAINED ON HIGH HEAT, SLICED UP WITHIN ABOUT 4 HOURS.......IF A NEW CONE IS STARTED AT THE END OF THE NIGHT , IT IS TO BE SLICED COMPLETELY, SLICES REFRIGERATED AND DATE MARKED.........NO PARTIAL CONES ARE TO BE USED FROM THE PREVIOUS DAY.....DISCARD PARTIALLY SLICED CONES AND MAINTAIN THE NEW CONE ON HIGH HEAT .......SLICING CONTINUOUSLY WITHIN 4 HOURS AND REFRIGERATING THE SLICES. , ,
    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
    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 DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE IN COOLERS.....COOKED CHICKEN FILLETS, LARGE PACKETS OF SLICED HAM, COOKED SAUSAGES, COOKED RICE, AND HOUSE MADE RANCH/GREEK DRESSINGS OBSERVED WITHOUT DATEMARKING......AND 6 DAYS TO THE DAY MADE, SLICED, PULLED FROM FREEZER OR PACKAGED TO DETERMINE THE DISCARD DATE. , ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Stored over/next to
    Corrections:
    Keep separate.
    Comment:
    REARRANGE RAW ANIMAL FOODS ON BOTTOM SHLEF IN WALK IN COOLER TO PROTECT RAW MEAT AND SEAFOOD FROM EACH OTHER.......CHICKEN MUST BE STORED COMPLETELY SEPARATE FROM ALL OTHER RAW ANIMAL FOODS....DO NOT STORE FISH ON RAW CHICKEN OR NEXT TO RAW CHICKEN........RAW HAMBURGER MUST BE STORED SEPARATE FROM RAW SEAFOOD, BEEF AND PORK........RAW SEAFOOD, RAW, PORK, AND RAW BEEF MAY BE STORED TOGETHER ON THE SHELVING UNIT.......OPERATOR MAY NEED TO USE A BARRIER SUCH AS PLEXIGLAS, STAINLESS STEEL OR EVEN A LARGE PLASTIC TRAY TO PROVIDE SEPARATION BETWEEN THE RAW HAMBURGER AND THE RAW( PORK, SEAFOOD, &BEEF).........RAW ANIMAL FOODS MAY BE SEPARATED BY BARRIER, SPACE OR LOCATION. LOCATION WOULD BE AN INSTANCE WHERE THE BACON OR SEAFOOD IS STORED ON THE BOTTOM SHELF AT THE BACK AND THE RAW HAMBURGER IS STORED IN FRONT OF THE SEAFOOD OR PORK.......THEREBY THE SEAFOOD MAY DRIP ON THE HAMBURGER..BUT THE HAMBURGER IS 1ST OUT AND NOT LIKELY TO DRIP ON THE SEAFOOD.,
    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
 01/06/2011Routine Inspection

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