- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- 3-compartment sink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE KITCHEN THREE COMPARTMENT SINK HAS A PLASTIC BAG ATTACHED TO END OF PIPE THAT ELIMINATES THE AIR GAP. ALL AIR GAPS SHALL REMAIN IN PLACE. REMOVE PLASTIC BAG IMMEDIATELY., CORRECTED-BAG REMOVED TODAY.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor drain
- Problems:
- Not clean
- Corrections:
- 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s) interior
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
05/04/2015 | Routine |
| No violation noted during this evaluation. | 11/21/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed rust on inside wall of the ice machine at the bar. Food contact surfaces must be clean. Clean to sight and touch on a weekly basis.
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled floor drain at the Bak bar and dirty floor under the storage rack in basement. Facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the following soiled items: Bak bar cabinet where condiments are stored, pop corn popper, and interior of glass chiller at the front bar. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/05/2014 | Routine |
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed pails stored in front of the rear kitchen handsink. Keep handsinks accessible. The pails were moved away from the handsink in my presence. Violation corrected.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty floor in basement under the food storage racks. Physical facilities must be kept clean. Clean to sight and touch on a weekly basis.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease and dust in the fryer behind the panel doors and popcorn popper and walls are greasy. Non-food contact surfaces must be kept clean. Clean to sight and touch on a weekly basis.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/06/2014 | Routine |
| No violation noted during this evaluation. | 12/02/2013 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no metal stem thermometer for taking food temperatures. Provide a calibrated metal stem thermometer ranging from 0-220 degrees F.
- 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: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- Observed sanitizing rinse in the 3 compartment sink in kitchen at less than 100 ppm of quaternary ammonia. Provide 200 ppm of quaternary ammonia in sanitizing rinse.
- 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 tuna, sliced tomatoes, cole slaw and cheese at temperatures ranging from 43-45 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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)
- Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- Observed chili in large container cooling in the walk-in cooler. Use shallow pans or a chill paddle to rapidly chill foods.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the food prep coolers. Thermometers were provided in my presence. Violation corrected.
- 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)
|
11/18/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed the ice maker inside the bar ice machine with mold on outer surface. Clean the ice machine to sight and touch as needed. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the bar handsink. Paper towels were provided in my presence. Violation 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed food prep cooler with tuna salad, coleslaw, and roast beef all at 45 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler. Discard these food items after 4 hours in the temperature danger zone of 41-135 degrees F. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed water leaking from drain pipe under the rear kitchen handsink. Plumbing must be maintained. Repair or replace the drain pipe.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometers in the salad prep cooler and the basement walk-in cooler. Thermometers were provided in my presence. Violation corrected.
- 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)
|
05/28/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 1.THE 3 DOOR IN RAIL COOLER WAS AT 38F AND THE COLESLAW WAS AT 39.2F. THE THERMO COUPLE LOCATION WAS CHANGED SO THAT THE COOLER WORKS FOR LONGER CYCLE. VIOLATION HAD BEEN CORRECTED. 2. THE SANYO COOLER WAS DISCONNECTED AND IT WILL BE REMOVED FROM THE FACILITY. 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)
|
12/06/2012 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- 1. THE THREE DOOR IN RAIL COOLER WAS AT 45F AND THE BURGER MEAT WAS AT 45.7F, COLESLAW WAS AT 44.4F FETA CHEESE WAS AT 45 F. THE COILS WERE CLEANED. EMPTY THE COOLER AND DO NOT USE IT UNTIL IT MAINTAINS 41F OR LOWER. AT THE TIM EOF INSPECTION THE COOLER WAS EMPTIED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 2. THE BOTTLE OF BLUE CHEESE BOTTLE WAS IN THE SANYO COOLER. THE COOLER WAS AT 50F. THE BLUE CHEESE BOTTLE WAS DISCARDED. DO NOT STORE ANY PHF IN THIS COOLER. , 1. THE THREE DOOR IN RAIL COOLER WAS AT 45F AND THE BURGER MEAT WAS AT 45.7F, COLESLAW WAS AT 44.4F FETA CHEESE WAS AT 45 F. THE COILS WERE CLEANED. EMPTY THE COOLER AND DO NOT USE IT UNTIL IT MAINTAINS 41F OR LOWER. AT THE TIM EOF INSPECTION THE COOLER WAS EMPTIED. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 2. THE BLUE CHEESE BOTTLE WAS IN THE SANYO COOLER. THE COOLER WAS AT 50F. THE BLUE CHEESE BOTTLE WAS DISCARDED. DO NOT STORE ANY PHF IN THIS 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)
|
11/29/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- CLEAN, WASH, RINSE AND SANITIZE THE FOLLOWING EQUIPMENT. 1. THE BAR ICE MAKER. SOILED INSIDE WITH SCALING. 2. DRINK DISPENSER HOLDERS IN BOTH BARS. 3. THE SMALL SANYO COOLER IN THE FOOD PREP ROOM. 4. POPCORN CABINET. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. AT THE TIME OF INSPECTION ALL THE ABOVE EQUIPMENT WAS CLEANED, WASHED, RINSED AND SANITIZED 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE FOLLOWING TWO COOLERS WERE NOT MAINTAINING 41F OR LOWER. 1. THE THREE DOOR IN RAIL COOLER OPPOSITE TO THE GRILL WAS AT 52F AND TUNA WAS AT 54F, THE STEAK BITS WERE AT 53F AND THE FETA CHEESE WAS AT 57F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF STORED IN THE TEMPERATURE DANGER ZONE (41F-135F) FOR MORE THAN 4 HOURS. DISCARD ALL THE FOOD ITEMS THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS IN THIS COOLER. THE FOOD WAS TRANSFERRED INTO ANOTHER COOLER AT THE TIME OF INSPECTION. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. 2. THE SANYO REFRIGERATOR WAS AT 50F. CUT VEGETABLES, COMMERCIALLY PREPARED DRESSINGS AND LEAFY GREENS WERE STORED IN THE COOLER. DO NOT STORE ANY FOOD IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. 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)
|
11/20/2012 | Routine Inspection |
| No violation noted during this evaluation. | 05/21/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- The drink dispenser holders in the 2nd bar were soiled. At the time of inspection they were washed, rinsed 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
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- White scale is growing on the sides in the small ice maker located in the bar. Clean, wash, rinse and sanitize.
- 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
|
11/21/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- 2. THE WALK IN COOLER WAS AT 38F AND THE RIBS WERE AT 37.2 F. CONDENSER UNIT WAS CLEANED AND THE TEMPERATURE WAS LOWERED. VIOLATION HAD BEEN CORRECTED. 3.THE DISPLAY COOLER WAS AT 44F AND THE SOUR CREAM WAS AT 41F. THE CONDENSER UNIT WAS CLEANED. VIOLATION HAD BEEN CORRECTED. MONITOR 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)
|
06/01/2011 | 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: Hot and cold holding
- Comment:
- 1. THE THREE DOOR IN RAIL COOLER WAS AT 35F AND THE CHICKEN WAS AT 37.3F. HE CONDENSER UNIT WAS CLEANED. VIOLATION HAD BEEN CORRECTED FOR THIS COOLER. 2. THE WALK IN COOLER WAS AT 39.5F AND THE SOUR CREAM WAS AT 43F, THE RIBS WERE AT 43F AND MIXED SEA FOOD WAS AT 42.9F. REASON UNKNOWN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 3. THE TABLE TOP COOLER WAS AT 43F AND THE TARTAR SAUCE WAS AT 43.5 F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. DO NOT STORE ANY PHF IN THESE COOLERS AND DISCARD ALL THE PHF THAT ARE ABOVE 41F AND STORED FOR MORE THAN 4 HOURS.,
- 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)
|
05/25/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE DRINK DISPENSER HOLDERS IN THE BAR WERE SOILED WITH FOOD DEBRIS. CLEAN THEM. ,
- 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:
- SEVERAL COOLERS WERE AT ABOUT 45F. POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED UNDER 41F. MOST PHF FOODS ARE BETWEEN 44F-47F. DISCARD ALL THE PHF THAT ARE ABOVE 41F FOR MORE THAN 4 HOURS. DO NOT SERVE THE TEMPERATURE ABUSED TO PHF TO THE PUBLIC. YOU ARE FULLY RESPONSIBLE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. 1. 3 DOOR IN RAIL COOLER IN THE KITCHEN WAS AT 44F. COLESLAW WAS AT 45F. IT WAS DISCARDED. 2. WALK IN COOLER WAS AT 45F AND THE PORK WAS AT 46F, TURKEY WAS AT 46F AND COOKED RIBS WERE AT 46.7F. DISCARD ALL PHF. 3. SMALL DIARY COOLER WAS AT 45F AND RANCH DRESSING WAS AT 44.2 F. THE FOLLOWING COOLERS WERE ABOVE 41F BUT NO PHF WAS STORED. 1. PREP ROOM COOLER WAS AT 50F. 2. BEER COOLER IN THE BAR WAS AT 44F. , ,
- 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)
|
05/13/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Locations:
- basement walk-in refrigerator
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- i.) OBSERVED PACKAGED COOKED BEEF STORED UNDER WIRE SHELF STORING CONTAINERS OF RAW POULTRY AND RAW HAMBURGER. CORRECTION MADE: OBSERVED PACKAGED COOKED BEEF RELOCATE TO SHELF ABOVE RAW MEAT STORAGE. ii.) OBSERVED RAW MEAT STORAGE NOT SEGREGATED IN THE UP-RIGHT COOLER. CORRECTION MADE: OBSERVED THE PACKAGED RAW TURKEY RELOCATED TO THE BOTTOM SHELF AND THE RAW MEAT HAMBURGER TO THE ABOVE SHELF AND THE READY TO EAT COOKED MEAT STORED ON SHELF ABOVE BOTH.
- 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
- 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:
- CORRECTION MADE: FOLLOWING INSTRUCTION THE THE FOOD EMPLOYEES PRESENT NOW KNOW THE MINIMUM INTERNAL PRODUCT TEMPERATURE REQUIRED TO BE HELD FOR AT LEAST 15 SECONDS TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, LAMB 155*F FOR MUSCLE MEAT
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- basement walk-in refrigerator
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED FIVE METAL FOOD STORAGE TRAYS STORED ON FLOOR BENEATH THE WIRE SHELVING. CORRECTION MADE: OBSERVED THE FOOD STORAGE TRAYS REMOVED AND THE FOOD CONTAINED WITHIN STORED ON THE ABOVE SHELVES 6" OR MORE OFF THE FLOOR.;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED TWO BROKEN DOOR HANDLES TO THE TWO REACH-IN COOLER COVERED WITH WORN DUCT TAPE
- General violation description:
- 4-501.11 - REPAIR OR REPLACE WITH NEW DOOR HANDLES THAT ARE DURABLE, NON-ABSORBENT AND SMOOTH FOR EASY CLEANING.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- bar hand wash facility
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- OBSERVED THE DESIGNATED BAR HAND WASH SINK BEING USED AS A DUMP SINK PILED HIGH WITH SPENT STIRRING STRAWS AND CUT FRUIT RHINES. CREATE A SEPARATE DUMP CONTAINER
- General violation description:
- 5-205.11 - KEEPING FREE THE BASIN FOR EXCLUSIVE HYGIENIC HAND WASHING.
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11/30/2010 | Routine Inspection |
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not properly
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- ANY EMPLOYEE WORKING WITH FOOD MUST WEAR HAIR RESTRAINT.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- -IN THE WALNUTS, BLEU CHEESE, TACO MEAT, AND RICE OBSERVED CUPS USED AS SCOOPS AND STORED IN THE FOOD PRODUCT. -POPCORN SCOOP OBSERVED WITH HANDLE CONTACTING POPCORN UTENSILS USED TO SCOOP FOOD MUST HAVE A HANDLE AND THE HANDLE MUST BE STORED WITH EITHER OUTSIDE THE PRODUCT ON A CLEAN SURFACE OR IN THE PRODUCT WITH THE HANDLE EXTENDING OUT OF THE PRODUCT TO PREVENT HAND CONTACT/CROSS CONTAMINATION. PROVIDE SCOOPS WITH HANDLES AND STORE PROPERLY.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OBSERVED A GAP ALONG THE BOTTOM OF THE BACK DOOR (NEAR THE BASEMENT STEPS) GREATER THAN 1/16 OF AN INCH. TO PREVENT THE ENTRY OF PESTS, OUTER OPENINGS MUST BE SEALED. INSTALL DOOR SWEEP AT THE BOTTOM OF THE BACK 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
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05/25/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Pooles Tavern, 157 E. Main Street, Northville, MI 48167 »