Pranks On The Marsh, 28635 W. Jefferson, Gibraltar, MI 48173 - inspection findings and violations

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Business Info

Restaurant name: PRANKS ON THE MARSH
Address: 28635 W. Jefferson, Gibraltar, MI 48173
Permit #: 055719
Non-smoking facility: No
Last inspection: 06/16/2015
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Inspection findings

Inspection date

Type
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no paper towels at hand sink at bar and hand sink in kitchen. All hand washing sinks must have paper towels at all times. Correct immediately,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit quaternary ammonia
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    Observed quaternary ammonium (quat) test strips damaged(blue). Provide un damaged test strips to take accurate sanitizer reading of 2 compartment sinks. Correct immediately,
    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)
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    Observed white small cutting board in kitchen with excessive grooves on them. Replace. Cutting boards can not be deeply grooved. Correct immediately
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Effectiveness
    Items:
    Hair restraint hat
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    Comment:
    Observed employee preparing food with no hat or hair net. All employees preparing food must wear a hat or hair net. Correct immediately
    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
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no hand washing signs at hand sink in bathrooms. Provide hand washing sign in bathrooms. Correct immediately,
    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.
  • System Maintained in Good Repa
    Items:
    Plumbing system water line(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    Observed leak at hot and cold water juncture area at 3 compartment bar sink. Rag used to stop water. Fix leak at 3 compartment sink. Plumbing system must be maintained. Correct immediately,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 06/16/2015Routine
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Utensil(s) knives
    Locations:
    kitchen
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    Five (5) large serrated knives in drawer are dirty. Clean and sanitize these food contact surfaces., Knives have been cleaned and sanitized during inspection. VIOLATION CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Locations:
    kitchen Walk-in cooler
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Puddle of liquid on floor in walk in cooler. 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.
  • Surface Characteristics
    Items:
    Wall material(s) for construction
    Locations:
    kitchen
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    Moulding on doorways of kitchen is unfinished. Rooms containing foodstuffs must be smooth (sealed), durable, easily cleanable, and non absorbent. Seal/paint bare wood.
    General violation description:
    6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
 12/03/2014Routine
No violation noted during this evaluation. 06/05/2014Routine
  • Handwashing Signage
    Items:
    Handwashing signage, Handwashing signage
    Locations:
    bar(s) Hand wash sink(s), kitchen Hand wash sink(s)
    Problems:
    Not provided, Not provided
    Corrections:
    Provide., Provide.
    Comment:
    No hand washing signs at bar or kitchen hand washing sinks. 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.
 12/02/2013Routine
  • Cutting Surfaces
    Items:
    Cutting surface(s) cutting board(s)
    Locations:
    kitchen
    Problems:
    With deep cuts/grooves
    Corrections:
    Repair/replace to provide smooth cutting surface.
    Comment:
    Two cutting boards in kitchen heavily scored. Replace.
    General violation description:
    4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Locations:
    kitchen
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    Uncovered beverage container in kitchen. Employees may drink only from a covered beverage container (lid and straw).
    General violation description:
    2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
 06/04/2013Routine Inspection
  • Critical: Characteristics
    Comment:
    FOOD GRADE CONTAINERS PROVIDED.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    BEVERAGE DISPENSERS ARE CLEAN.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    DATE MARKS PROVIDED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 12/14/2012Follow-up
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Allow migration of deleterious substances
    Corrections:
    Provide food grade quality and approved surfaces and materials.
    Comment:
    CURRENTLY A BLUE STERILITE TOUT IS USED AS DIRECT CONTACT SURFACE FOR STORAGE OF COLE SLAW. A FOLLOW UP INSPECTION WILL OCCUR WITH IN TWO DAYS TO ENSURE COMPLIANCE.,
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    BEVERAGE DISPENSERS BEHIND BAR ARE SOILED.,
    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 DATE MARKS FOR CUT LUNCH MEATS, COLE SLAW AND COOKED PASTA.,
    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
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Comment:
    FLOOR INSIDE WALK IN COOLER IS WORN.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    SOUP COUNTER IN KITCHEN HAS DAMAGED TOP.
    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.
  • Nonfood-Contact Surfaces
    Items:
    Wood pine
    Comment:
    SEAL WOOD SHELVES IN KITCHEN, SEE BREAD RACK AND CABINET OVER THREE COMPARTMENT SINK.
    General violation description:
    4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
 12/12/2012Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    BEVERAGE DISPENSER BEHIND BAR ARE SOILED., THIS HAS BEEN CORRECTED BY CLEANING.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DATE MARKS FOR SLICED LUNCH MEATS IN WALK IN COOLER., THIS VIOLATION HAS BEEN CORRECTED BY PROVIDING DATE MARKS.
    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
  • Clean Freq, Nonfood-Contact Su
    Items:
    Wood pine
    Comment:
    SEAL WOOD SHELVES IN KITCHEN BREAD RACK AND CABINET OVER THREE COMPARTMENT SINK.
    General violation description:
    4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
  • Floors, Walls, and Ceilings
    Items:
    Floor(s)
    Comment:
    FLOOR INSIDE WALK IN COOLER IS WORN.
    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.
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    SOUP COUNTER IN KITCHEN HAS DAMAGED TOP.
    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.
 06/27/2012Routine Inspection
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    General violation description:
    3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
 12/08/2011Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    PROVIDE DATE MARKS FOR COLE SLAW AND SOUPS IN WALK IN COOLER. THIS WAS CORRECTED BY PROVIDING DATE MARKS.
    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
 06/15/2011Routine Inspection
  • Critical:
    Comment:
    The cooler was at 40f and the roast beef was at 39f. The cooler was charged with refrigerant. 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)
  • Critical:
    Comment:
    A one inch air gap was provided by cutting the pipe. 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: Backflow prevention
    Comment:
    A one inch air gap was provided by cutting the pipe. 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 cooler was at 40f and the roast beef was at 39f. The cooler was charged with refrigerant. 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)
 12/08/2010Follow-up
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    THE FOUR DOOR IN RAIL COOLER WAS AT 43.5F AND THE CHEESE WAS AT 46F, THE BLUE CHEESE WAS AT 46.3F, THE ROAST BEEF WAS AT 46F, COLESLAW WAS AT 44.2 F. THE PHF SHALL BE STORED UNDER 41F. DISCARD THE PHF THAT ARE STORED FOR MORE THAN 4 HOURS AND ARE ABOVE 41F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. THE OPERATOR SAID IT WAS DEFROSTING AT THE TIME OF INSPECTION. SET THE DEFROSTING CYCLE IN THE NIGHT AND SET THE COOLER AT ABOUT 38F TO COMPENSATE FOR THE FREQUENT OPENINGS.,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical:
    Comment:
    THE FRUITS AND VEGETABLES CAN BE WASHED IN THE SANITIZER COMPARTMENT. THE DRAIN PIPE IS HANGING INTO THE FLOOR DRAIN. PROVIDE A MINIMUM OF 1 INCH AIR GAP BETWEEN THE BOTTOM OF THE DRAIN PIPE TO THE TOP OF THE FLOOR DRAIN SO THAT BACK SIPHON AGE DOES NOT OCCUR. 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: Backflow prevention
    Comment:
    THE FRUITS AND VEGETABLES CAN BE WASHED IN THE SANITIZER COMPARTMENT. THE DRAIN PIPE IS HANGING INTO THE FLOOR DRAIN. PROVIDE A MINIMUM OF 1 INCH AIR GAP BETWEEN THE BOTTOM OF THE DRAIN PIPE TO THE TOP OF THE FLOOR DRAIN SO THAT BACK SIPHON AGE DOES NOT OCCUR. 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 FOUR DOOR IN RAIL COOLER WAS AT 43.5F AND THE CHEESE WAS AT 46F, THE BLUE CHEESE WAS AT 46.3F, THE ROAST BEEF WAS AT 46F, COLESLAW WAS AT 44.2 F. THE PHF SHALL BE STORED UNDER 41F. DISCARD THE PHF THAT ARE STORED FOR MORE THAN 4 HOURS AND ARE ABOVE 41F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. THE OPERATOR SAID IT WAS DEFROSTING AT THE TIME OF INSPECTION. SET THE DEFROSTING CYCLE IN THE NIGHT AND SET THE COOLER AT ABOUT 38F TO COMPENSATE FOR THE FREQUENT OPENINGS.,
    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)
 12/01/2010Routine Inspection
  • Critical:
    Comment:
    Ddiscard dates were marked on the RTE,phf and the violation had been corrected.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical:
    Comment:
    Drink dispenser holders were kept clean and the violation had been corrected.
    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:
    Comment:
    Ddiscard dates were marked on the RTE,phf and the violation had been corrected.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical:
    Comment:
    Drink dispenser holders were kept clean and the violation had been corrected.
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Cleaning Freq.,Food Contact Su
    Comment:
    Drink dispenser holders were kept clean and the violation had been corrected.
    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: Ready-to-Eat Food, Date Markin
    Comment:
    Ddiscard dates were marked on the RTE,phf and the violation had been corrected.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 07/28/2010Follow-up
  • Critical:
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    DID NOT FIND DATE MARKS ON BLUE CHEESE, SOUR CREAM, COLESLAW. READY TO EAT POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. AT THE TIME OF INSPECTION DISCARD DATES WERE MARKED AND THE VIOLATION WAS CORRECTED., DID NOT FIND DATE MARKS ON BLUE CHEESE, SOUR CREAM, COLESLAW. READY TO EAT POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. AT THE TIME OF INSPECTION DISCARD DATES WERE MARKED AND THE VIOLATION WAS CORRECTED. ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical:
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned when contaminated
    Corrections:
    Clean properly when contaminated.
    Comment:
    THE DRINK DISPENSER HOLDERS WERE SOILED. AT THE TIME OF INSPECTION THEY WERE WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED. WASH THEM AT LEAST ONCE IN A DAY IF THEY ARE USED. ,
    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:
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    DID NOT FIND DATE MARKS ON BLUE CHEESE, SOUR CREAM, COLESLAW. READY TO EAT POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. AT THE TIME OF INSPECTION DISCARD DATES WERE MARKED AND THE VIOLATION WAS CORRECTED., DID NOT FIND DATE MARKS ON BLUE CHEESE, SOUR CREAM, COLESLAW. READY TO EAT POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. AT THE TIME OF INSPECTION DISCARD DATES WERE MARKED AND THE VIOLATION WAS CORRECTED. ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical:
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned when contaminated
    Corrections:
    Clean properly when contaminated.
    Comment:
    THE DRINK DISPENSER HOLDERS WERE SOILED. AT THE TIME OF INSPECTION THEY WERE WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED. WASH THEM AT LEAST ONCE IN A DAY IF THEY ARE USED. ,
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned when contaminated
    Corrections:
    Clean properly when contaminated.
    Comment:
    THE DRINK DISPENSER HOLDERS WERE SOILED. AT THE TIME OF INSPECTION THEY WERE WASHED, RINSED AND SANITIZED. VIOLATION WAS CORRECTED. WASH THEM AT LEAST ONCE IN A DAY IF THEY ARE USED. ,
    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: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    DID NOT FIND DATE MARKS ON BLUE CHEESE, SOUR CREAM, COLESLAW. READY TO EAT POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. AT THE TIME OF INSPECTION DISCARD DATES WERE MARKED AND THE VIOLATION WAS CORRECTED., DID NOT FIND DATE MARKS ON BLUE CHEESE, SOUR CREAM, COLESLAW. READY TO EAT POTENTIALLY HAZARDOUS FOOD SHALL BE DATE MARKED. AT THE TIME OF INSPECTION DISCARD DATES WERE MARKED AND THE VIOLATION WAS CORRECTED. ,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    BUY QUART AMMONIA TEST STRIPS.
    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)
  • Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    BUY QUART AMMONIA TEST STRIPS.
    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)
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    BUY QUART AMMONIA TEST STRIPS.
    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)
 06/25/2010Routine Inspection

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