- Critical: Manual and Mechanical Warewash
- Comment:
- Observed at time of inspection chlorine sanitizing glass washer at bar is now providing 50-100 ppm. Correct.
- 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
|
02/05/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection pop guns at bar have a build up of syrup on the dispenser. Correct by cleaning at a frequency able to prevent the build up pop syrup on pop guns. Corrected at time of inspection pop guns were disassembled and sanitized. Corrected.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine sanitizing glass washer at bar is not providing sanitizer solution at 50-100 ppm chlorine sanitizer solution. Correct immediately by providing 50-100 ppm. Sanitize glasses in kitchen dishwasher until glass washer is fixed. A follow up will occur in about 10 days. This is a repeat violation fill out risk control plan and submit to David Pearson at the Wayne County Health Department. If violation is not corrected at the follow up inspection an office consultation will associated fee may occur. ,
- 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Observed at time of inspection forks knives and spoons stored so food contact surface is exposed. Correct by storing utensils inverted to protect them from contamination. Corrected at time of inspection silverware sent to dishwasher staff will store them invert them from now on. Corrected.
- 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
|
01/27/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Observed at time of inspection dishwasher is providing 50-100 ppm chlorine sanitizer solution. 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
|
08/26/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- Observed at time of inspection dishwasher not providing 50-100 ppm sanitizer solution throughout whole machine. Machine was run and solution is only dispensing out of the back right corner of the machine. When dishes are run through the machine no sanitizer solution was directed on the surface. Correct by repair/replacing chlorine sanitizing dish machine so that it is providing 50-100 ppm chlorine solution throughout machine. A follow up will occur in about 10 days. If you have any questions you can reach David Pearson at the Wayne County Health Department at 734-727-5891,
- 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
- Comment:
- Observed at time of inspection in walk in cooler cheese and hot dogs at 41 F. Violation corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
08/19/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection dish machine in kitchen is not providing chlorine sanitizer solution at 50-100 ppm. Correct by adjusting dish machine so that it is providing sanitizing solution at correct concentration. Correct immediately a follow up will occur in about 10 days.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: 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:
- Observed in walk in cooler milk 45 F, mack and cheese 45 F, fish 45 F, chole slaw 44 F, ham 44 F, lettuce 45 F. All potentially hazardous cold food shall be kept at 41 F or below. Correct by repair/adjusting walk in cooler so that all potentially hazardous cold food is held at 41 F or below. Discard all potentially hazardous cold food that has been held longer then 6 hours. Correct Immediately. A follow up will occur in about 10 days. This is a repeat violation fill out provided risk control plan.
- 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed two filters above fryer that are warped and have exposed sharp edges. Correct by replacing broken filters. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/29/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- OBSERVED IN WALK IN COOLER CHEESE AT 37 F, CHICKEN 41 F, MILK 41 F. 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)
|
02/06/2014 | Follow-up |
- 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:
- Observed in walk in cooler ham 45 F, Mac and cheese 44 F, Masticholi 45 F, cut lettuce 46 F, bacon 44 F. Discard any potentially hazardous cold food held longer then 6 hours. Correct by holding potentially hazardous cold held food at 41 F or below. A follow up will occur in about 10 days. Correct Immediately. Air temperature was observed at 46 F,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- can opener(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed can opener blade has chip in it correct by replacing blade. Correct as soon as possible a follow up will be at next routine inspection.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
|
01/14/2014 | Routine |
| No violation noted during this evaluation. | 09/10/2013 | Follow-up |
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Not marked with a consume by date
- Corrections:
- Discard.
- Comment:
- CHILI DATE 7-11........DISCARD FOODS AT THE END OF THE DISCARD DATES
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
|
07/26/2013 | Routine |
| No violation noted during this evaluation. | 05/14/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN CAN OPENER AND MEAT SLICER,
- 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: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS .....NO DATES ON HAM SLICES , SLICED TURKEY, OPEN PACK OF HOT DOGS AND BAGGED LETTUCE,
- 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
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE COOLERS WITH COOLER THERMOMETERS,
- 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)
|
02/01/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- THE BAR WAS KEPT CLEAN AND STILL NOTICED THE GNATS (FRUIT FLIES). THE OPERATOR MENTIONED THAT THEY TRIED EVERYTHING. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
01/02/2013 | Follow-up |
| No violation noted during this evaluation. | 08/30/2012 | Follow-up |
- Critical: Controlling Pests
- Comment:
- THE PESTS ARE PRESENT. THE DRINK DISPENSER HOLDER WAS CLEAN. ALSO REMOVE THE GARBAGE EVERYDAY AND WIRE BRUSH THE DRAINS AND TREAT THEM WITH BLEACH. AN OFFICE CONSULTATION VISIT WILL BE SCHEDULED. THE OPERATOR MENTIONED THAT SHE ALREADY GOT A LETTER FROM THE DEPARTMENT.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
08/08/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- THE DRINK DISPENSER HOLDERS WERE KEPT CLEAN. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Controlling Pests
- Comment:
- THE PESTS ARE STILL PRESENT. KEEP THE FLOOR CLEAN, WIRE BRUSH THE DRAIN AND TREAT WITH BLEACH. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- THE GLASS WASHER IS SANITIZING PROPERLY. NOTICED ABOUT 100 PPM. ONE OF THE SQUEEZE HEADS HAS POPPED OUT AND THE SANITIZER WAS NOT PUMPED. THE HEAD WAS REPLACED AND THE VIOLATION WAS 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
|
07/27/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- THE DRINK DISPENSER HOLDERS WERE SOILED. KEEP THEM CLEAN. AT THE TIME OF INSPECTION THEY WERE CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED AT THE TIME OF 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
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- NOTICED GNATS AT THE END OF THE BAR. KEEP THAT AREA CLEAN AND CLEAN THE DRAINS WITH A WIRE BRUSH AND SPRAY WITH BLEACH WATER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. KEEP THE DRINK DISPENSER HOLDERS CLEAN.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE BAR DISH WASHER IS NOT SANITIZING THE DISHES PROPERLY. NOTICED UNDER 25 PPM CONCENTRATION. GET THE MACHINE REPAIRED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
07/17/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE WALK IN COOLER WAS AT 38F AND THE AMERICAN CHEESE WAS AT 39F. THE PERSON IN CHARGE DOES NOT KNOW, THE KIND OF REPAIR THAT WAS DONE TO THE COOLER. 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)
|
01/31/2012 | 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:
- The walk in cooler was at 46 f and 47 f at the farthest end. The eggs were at 46f, the cream cheese was at 47f and American cheese was at 48f. Potentially Hazardous Food (PHF) shall be stored under 41f. Toxin production or bacterial growth may occur if phf is stored in the temperature danger zone of 41f-135f. Discard all the PHF that are above 41f and stored in this cooler for more than 4 hours. A follow up inspection will be conducted with in 10 days. Do not store any phf in this cooler until it maintains 41f or lower.,
- 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, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- In the walk in cooler the raw eggs were stored over the raw hamburgers. The operator stored both the raw products in the bottom shelves of different storage racks. The violation was corrected by education.
- 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: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- The glass washer was not sanitizing properly. Noticed below 25 ppm concentration. The operator primed the machine and noticed a concentration of about 50 ppm. Violation was corrected at the time of inspection. Prime the machine when ever the sanitizer bucket is changed.
- 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
|
01/11/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE OPERATOR IS PLANNING TO CHANGE THE COMPRESSOR AND IS IN THE PROCESS OF GETTING THE BIDS. THE CHICKEN WAS AT 40F IN THE MIDDLE SHELF AND THE CHEESE WAS AT 43.1 AT THE FARTHEST END. THE OPERATOR THOUGHT CHEESE WAS OK TO KEEP AT HIGHER TEMPERATURE. THE CHEESE WAS ALSO MOVED CLOSED TO THE CONDENSER. THE VIOLATION IS CORRECTED BY EDUCATION. DO NOT KEEP ANY MEET OR DAIRY PRODUCTS IN THE FARTHEST STORAGE RACKS.
- 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)
|
07/19/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- THE DRINK DISPENSER HOLDERS WERE SOILED WITH FOOD DEBRIS IN THE BAR. CLEAN, WASH, RINSE AND SANITIZE THEM EVERYDAY. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. AT THE TIME OF INSPECTION THEY WERE CLEANED AND SANITIZED. 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: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE WALK IN COOLER WAS AT 43F AND THE CHEESE WAS AT 45F, HALF AND HALF MILK WAS AT 45F (CLOSE TO THE DOOR) AND COLESLAW (MIDWAY) WAS AT 42F. THE POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF FOOD IS STORED IN THE DANGER ZONE (41F - 135F) FOR MORE THAN 4 HOURS. DISCARD ALL THE PHF ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH WASHER WAS NOT SANITIZING THE DISHES PROPERLY. AT THE TIME OF INSPECTION THE OPERATOR CHANGED THE SANITIZER BUCKET AND NOTICED A CONCENTRATION OF ABOUT 150 PPM. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- CLEAN THE HOOD FILTERS IN THE KITCHEN.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows walls to be soiled
- Corrections:
- Store in manner that prevents walls from becoming soiled.
- 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.
|
07/06/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- COOK-LINE: KNOBS AND HANDLES OF COOKING EQUIPMENT ARE STICKY/GREASY WITH OLD FOOD RESIDUE. CLEAN AT LEAST EVERY DAY TO MINIMIZE THE RISK OF CONTAMINATING HANDS/GLOVES AND THEN FOOD.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/26/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- NO PESTS OBSERVED IN FACILITY. FRUIT FLIES HAVE BEEN ELIMINATED. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: System Maintained in Good Repa
- Comment:
- THE LEAKS IN THE CEILING AND WALK IN COOLER HAVE BEEN REPAIRED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/28/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED SOILED FOOD CONTACT SURFACES OF EQUIPMENT. -STICKY RESIDUE OBSERVED ON SODA POP GUNS BEHIND BAR -DRIED FOOD DEBRIS OBSERVED ON THE CAN OPENER BLADE. CORRECTED BY CLEANING AND SANITIZING THESE SURFACES AT TIME OF 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
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- OBSERVED FRUIT FLY INFESTATION BEHIND THE BAR. REMOVE PESTS FROM FACILITY AND ELIMINATE HARBORAGE CONDITIONS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED LEAKS FROM THE CONDENSER AND CEILING IN THE WALK IN COOLER. REPAIR LEAKS AND A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MANY SOILED NON-FOOD CONTACT SURFACES OF EQUIPMENT: -STORAGE RACKS IN THE WALK IN COOLERS HAVE BLACK SOIL RESIDUES PRESENT -RACKS INSIDE REACH IN COOLERS BEHIND THE BAR ARE SOILED -COOK LINE EQUIPMENT HAS FOOD DEBRIS PRESENT KEEP NON-FOOD CONTACT SURFACES OF EQUIPMENT 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED PHYSICAL FACILITY IN KITCHEN AND BAR AREA HEAVILY SOILED. FLOORS, WALLS AND CEILINGS ARE FILTHY. CEILINGS AND WALLS HAVE THICK DUST AND DEBRIS BUILD-UP, FLOORS ARE GREASY AND HAVE FOOD DEBRIS PRESENT. KEEP THE PHYSICAL FACILITY 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- OBSERVED DAMAGED, BROKEN FLOOR TILES AND COVING IN THE DISH AREA, DOOR JAM NEAR THE WALK IN COOLERS AND ON COVING/OTHER AREAS OF THE KITCHEN. REPAIR AND/OR REPLACE BY THE NEXT ROUTINE INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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07/19/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned Before storage
- Corrections:
- Clean as specified above.
- Comment:
- Observed dried food debris on the slicer blade. Clean blade before storage and/or before use. Observed soil residue inside the soda pop nozzles. Employee stated that the nozzles are cleaned about once per month. Clean nozzles on a daily or nightly basis. Corrected by cleaning food contact surfaces at time of inspection.
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed raw beef steaks and raw fish stored above ready to eat foods including condiments and deli salads in the walk in cooler. Do not store raw animal products above ready to eat foods. Corrected at time of inspection by rearranging the cooler.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- Damaged fryer baskets have not been replaced since the last routine inspection. Replace or discard fryer baskets as soon as possible.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Removing Dead or Trapped Pests
- Items:
- Dead/trapped pest(s)
- Problems:
- Not removed from facility
- Corrections:
- Remove dead pests from facility.
- Comment:
- Observed dead insects in the back storage, boiler, and mop rooms. Remove dead pests from facility.
- General violation description:
- 6-501.112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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01/06/2010 | Routine Inspection |
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