- Critical: Sanitizing Solutions, Testing
- Comment:
- Received a picture of QT-4 test strips provided in the facility. Violation 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)
|
08/27/2014 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- Observed Raid pesticide not labeled for use in a food establishment. Corrected at time of inspection pesticide was removed from facility. Corrected.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no test strips for qt. sanitizer solution. Correct by providing immediately. A follow up will occur in about 10 days., ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cleaning, Frequency and Restri
- Items:
- "V" type threads
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Discontinue use.
- Comment:
- Physical Facilities shall be cleaned often enough to be kept clean. Observed at time of inspection on shelves and floor of walk in freezer ice build up. Correct by cleaning. A follow up will occur at the next routine inspection.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed no hands sign in any of the bathrooms or sink by cook line. Correct by providing as soon as possible. A follow up will occur at the next routine inspection.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
08/14/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED BOTTOM OF THE PREP COOLER IS NO LONGER BEING USED TO STORE FOOD. TOP OF THE PREP COOLER IS STORING CHEESE AND SALAD DRESSING ALL OF WHICH IS AT 41 F OR BELOW. 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)
|
03/07/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed chlorine sanitizing glass washer at bar was test out at 0 ppm. Chlorine sanitizer should be between 50-100ppm. Corrected at time of inspection Sanitizer bucket was switched out and primed now providing chlorine at 50-100ppm. Corrected.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed bottom of prep cooler lettuce at 46-47, employee stated that is was in the prep cooler since last night. Lettuce is considered potentially hazardous food and if cold held needs to stay at 41 F or below. Lettuce was discarded in my presence. Correct by holding cold potentially hazardous food at 41 F or below. A follow up will occur in about 10 days. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- 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 in prep cooler pasta that had been cooked without date mark on it and in walk in cooler tuna salad, and rice with no date marks. Ready to eat potentially hazardous food if held for more then 24 hours needs to have a date mark. Corrected at time of inspection date mark provided. This is a repeat violation fill out and 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
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed hood vents starting to accumulate grease build up and non food contact surface on the inside of ice machine is starting to grow mold. Ice starting to build up on walls in walk in cooler behind condenser. Correct by cleaning as soon as possible a follow up will occur at next routine 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
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed knives that were being stored between knife holder and wall of walk in cooler, blade of knife should be in the knife holder not between the wall and the holder. Corrected at time of inspection knives were removed and run through dishwasher. Also saw forks being stored in the top of prep cooler with the mouth end up and handle side down, Correct by storing with handle side up and mouth side protected.
- 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
|
02/06/2014 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- 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
|
08/22/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- 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: Temperature Measuring Devices
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
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08/18/2013 | Routine |
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- utility room
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- Observed the wet mop stored in the mop bucket's squeeze chamber. Drape or hang the wet mop to increase air flow for effective air drying to minimize bacterial growth. Correction Made: Observed the mop head draped over the squeeze chamber to 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.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s) in ladies restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a covered waste basket for the hygienic disposal of feminine napkins.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
01/15/2013 | Routine |
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- 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.
- 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
|
09/20/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE DRINK DISPENSER HOLDERS IN THE BAR WERE SOILED WITH ACCUMULATION OF FOOD DEBRIS. WASH, RINSE AND SANITIZE THEM EVERYDAY. AT THE TIME OF INSPECTION THEY WERE CLEANED AND WERE WASHED IN THE GLASS WASHER. 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE UTENSIL STORAGE TUBS ON THE SHELVES LOCATED AT THE DISH WASHER WERE SOILED. KEEP THEM 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.
|
03/19/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- AT THE TIME OF INSPECTION THE OPERATOR IS NOT USING ANY ICE BATH. 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)
- Preset Tableware
- Comment:
- THE SILVERWARE WAS WRAPPED AND THE VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
10/05/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ICE IS BEING USED TO COOL THE TRAYS OF SALAD ITEMS STORED IN THE CONTAINERS TO MEET THE LUNCH RUSH. THE FETA CHEESE WAS AT 44F AND THE FISH WAS AT 47F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. MAKE SURE THE ICE COVERS THE PRODUCT FULLY TO THE SIDE OF THE CONTAINER TO MAINTAIN THE TEMPERATURE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ICE IS BEING USED TO COOL THE TRAYS OF SALAD ITEMS STORED IN THE CONTAINERS TO MEET THE LUNCH RUSH. THE FETA CHEESE WAS AT 44F AND THE FISH WAS AT 47F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. MAKE SURE THE ICE COVERS THE PRODUCT FULLY TO THE SIDE OF THE CONTAINER TO MAINTAIN THE TEMPERATURE.,
- 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)
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Exposed,unused, not removed from table when customers seated
- Corrections:
- Remove from table when customer is seated.
- Comment:
- THE PRE SET SILVER WARE WAS EXPOSED TO DUST AND OTHER CONTAMINATIONS. COVER THEM OR CHANGE THE SETTINGS WHEN THE CUSTOMER IS SEATED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Exposed,unused, not removed from table when customers seated
- Corrections:
- Remove from table when customer is seated.
- Comment:
- THE PRE SET SILVER WARE WAS EXPOSED TO DUST AND OTHER CONTAMINATIONS. COVER THEM OR CHANGE THE SETTINGS WHEN THE CUSTOMER IS SEATED.,
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
|
09/20/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE SANDWICH COOLER'S MAIN COMPARTMENT WAS 47F AND NO PHF WAS STORED. ON THE TOP THE FETA CHEESE WAS AT 36F. DO NOT STORE ANY PHF IN THE BOTTOM (MAIN COMPARTMENT) OF THE COOLER UNTIL IT MAINTAINS 41F OR LOWER. VIOLATION HAD BEEN CORRECTED BY REPAIRING THE COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- THE DISH WASHER IS A CHEMICAL ONE NOT THE HOT WATER. AT THE TIME OF INSPECTION ABOUT 100 PPM OF CONCENTRATION WAS NOTICED AND THE VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
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04/05/2011 | Follow-up |
- Critical: Backflow prevention
- Comment:
- THE DRAIN PIPES WERE RAISED AND AIR GAP WAS PROVIDED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Comment:
- THE AIR TEMP WAS 42.8 F AND THE FETA CHEESE WAS AT 42.8F AND BLUE CHEESE WAS AT 39F. LOOKS LIKE SOME PARTS OF THE COOLER IS NOT UNDER 41F. THE REPAIR PERSON DID NOT FIND ANYTHING WRONG. THE TEMPERATURES WERE ALSO MEASURED WITH THE COOKS THERMOMETER AND IT SHOWED THE IDENTICAL READINGS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- THE GLASS WASHER WAS A CHEMICAL MACHINE. AT THE TIME OF INSPECTION IT WAS NOT OPERATED. UNABLE TO CHECK THE MACHINE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
03/28/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Spray hose at
- Corrections:
- Provide adequate air gap.
- Comment:
- THE GLASS WASHER DRAIN PIPE IS HANGING INTO THE FLOOR DRAIN. TO PREVENT THE HEALTH HAZARDS THE AIR GAP BETWEEN THOSE TWO SHALL BE AT LEAST 1 INCH. PROVIDE AIR GAP BETWEEN THE TOP OF THE FLOOR DRAIN AND THE BOTTOM OF THE EQUIPMENT DRAIN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE 2 DOOR IN RAIL TRUE COOLER WAS AT 48F AND THE RANCH+BLUE CHEESE DRESSING WAS AT 44.8F AND THE FETA CHEESE WAS AT 45.5F. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. DISCARD ALL THE PHF THAT IS ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. WE RECOMMEND TO SET THE COOLER AROUND 38F TO COMPENSATE FOR THE FREQUENT OPENINGS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- THE GLASS WASHER IN THE BAR WAS NOT REACHING THE SANITIZATIONS TEMPERATURE OF 160F. GET THE MACHINE REPAIRED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS., ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
03/22/2011 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- kitchen Food Employee
- 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 two of three kitchen employees perform hand washing in 9 seconds or less. Correction Made: Observed the kitchen employees utilize sufficient time to perform for hygienic hand washing
- General violation description:
- 2-301.12 - 20 seconds, following instruction.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- THE KITCHEN EMPLOYEES PRESENT DID NOT KNOW THE REQUIREMENTS TO REMOVE THE RESTRICTION EXCLUDING THEM FROM THE FACILITY AFTER EXPERIENCING ILLNESS DUE TO VOMITING, DIARRHEA, JAUNDICE. OR FOLLOWING A SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. REVIEW WITH THE FOOD EMPLOYEE THEIR RESPONSIBILITY TO NOTIFYING THE PERSON IN CHARGE AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. ALSO, REVIEW WITH THE FOOD EMPLOYEES TO RECOGNIZE THE SYMPTOMS AND DIAGNOSED WITH ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: FOLLOWING INSTRUCTION AND WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HIM. THE KITCHEN MANAGER HAS REVIEW WITH THE EMPLOYEES PRESENT, THE SIGNS AND SYMPTOMS OF THE BIG 5 AND THE PROCEDURES TO REMOVE THE RESTRICTIONS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Dry Storage room shelves
- Problems:
- Stored over/with Single-service/use items
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED LYSOL CLEANER AND LIQUID ADHESIVE STORED ABOVE AND ALONG SIDE COFFEE FILTERS AND PLASTIC UTENSILS. CORRECTION MADE: OBSERVED THE LYSOL CLEANER AND LIQUID ADHESIVE STORAGE RELOCATED TO THE FLOOR DOWN AND AWAY FROM ALL FOODS 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
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE PERSON IN CHARGE MUST ADDRESS THE CITED PROFICIENCY CONCERNS: THE FOOD EMPLOYEES PRESENT DID NOT DEMONSTRATE A BASIC KNOWLEDGE OF FOOD BORNE DISEASE PREVENTION BY NOT KNOWING THE MINIMUM INTERNAL FOOD TEMPERATURES NEEDED FOR THE MINIMUM TIME TO ASSURE SAFE FOOD COOKING. CORRECTION MADE: THE CERTIFIED FOOD MANAGER INSTRUCTED THE EMPLOYEES PRESENT THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIRED TO BE HELD FOR AT LEAST 15 SECONDS ARE: 145*F for WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK 155*F for GROUND VEAL, BEEF, PORK and THIN SLICED STEAK, 165*F for POULTRY and for REHEATING FOODS. OBSERVED WITH ORAL INTERVIEW HAMBURGER IS PLACED ON THE GRILL WITH GLOVED HANDS THEN GLOVED ARE EXCHANGED FOR NEW BEFORE COMPLETING THE READY TO EAT SANDWICH. CORRECTION MADE: FOLLOWING INSTRUCTION OBSERVED WITH ORAL INTERVIEW THE FOOD EMPLOYEE WILL UTILIZED TONGS TO TRANSPORT RAW HAMBURGER PATTIES TO GRILL OTHERWISE WILL PERFORM HYGIENIC HAND WASHING WHEN EXCHANGING SOILED GLOVES FOR NEW TO HANDLE READY TO EAT FOOD.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Locations:
- kitchen employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed two of three kitchen employees perform hand washing in 9 seconds or less. Correction Made: Observed the kitchen employees utilize sufficient time to perform for hygienic hand washing
- General violation description:
- 5-501.17 - 20 seconds, following instruction.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- bar Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED THE BAR HAND WASH SINK BEING USED AS A DUMP SINK WITH A PLASTIC STRAINER STORED IN THE HAND WASH SINK BASIN. REMOVE PLASTIC STRAINER AND USE THE DESIGNATED HAND WASH BASIN EXCLUSIVELY FOR HYGIENIC HAND WASHING.
- 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)
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09/29/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Plymouth Crossing, 340 N Main, Plymouth, MI 48170 »