Prestige Cafe, 5959 Schaefer, Dearborn, MI 48126 - inspection findings and violations

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Business Info

Restaurant name: PRESTIGE CAFE
Address: 5959 Schaefer, Dearborn, MI 48126
Permit #: 064607
Non-smoking facility: No
Last inspection: 04/17/2015
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Inspection findings

Inspection date

Type
  • Critical: Sanitizing Solutions, Testing
    Comment:
    CHLORINE TEST STRIPS WERE PURCHASED AND PROVIDED AT RESTAURANT. CORRECTED.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 04/17/2015Follow-up
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    OBSERVED HUMMOUS INSIDE WALK-IN COOLER WITHOUT DATE MARKINGS. REFRIGERATED,READY-TO-EAT POTENTIALLY HAZARDOUS FOODS(PHF) STORED FOR MORE THAN 24 HOURS SHALL HAVE DATE MARKINGS INDICATING WHEN FOOD SHALL BE CONSUMED,SOLD, OR DISCARDED. THE MAXIMUM SHELF LIFE IS 7 DAYS. DAY 1 BEGINS ON THE DAY FOOD IS PREPARED OR PRODUCT OPENED. PIC DATE MARKED HUMMOUS DURING INSPECTION. 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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO CHLORINE TEST STRIPS AT DISH WASH MACHINE. A TEST KIT SHALL BE PROVIDE TO ENSURE THE CONCENTRATION OF SANITIZING SOLUTION MG/L. PROVIDE CHLORINE TEST KIT. FOLLOW UP WITHIN 10 DAYS.,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: Where to Wash
    Problems:
    In prep sink
    Corrections:
    Wash hands in a handwashing sink only.
    Comment:
    OBSERVED HAND WASH SIGNAGE AT PREP SINK. FOOD EMPLOYEES SHALL CLEAN THEIR HANDS IN A HAND WASHING SINK ONLY AND NOT WHERE FOOD IS PREPARED. REMOVE SIGNAGE AND WASH HANDS AT HAND WASHING SINK. SIGN WAS REMOVED DURING INSPECTION AND PERSON-IN- CHARGE (PIC) WAS EDUCATED ON WHERE TO WASH HIS HANDS. CORRECTED.
    General violation description:
    2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
  • Covering Receptacles
    Items:
    Waste container(s)/container(s)
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    OBSERVED OPEN DUMPSTER LID OUTSIDE OF ESTABLISHMENT. RECEPTACLES LOCATED OUTSIDE THE ESTABLISHMENT SHALL REMAIN COVERED WITH TIGHT FITTING LIDS. CLOSE LIDS IMMEDIATELY. VERIFY COMPLIANCE OF MAINTAINING CLOSED LIDS AT NEXT INSPECTION.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Temperature Measuring Devices
    Items:
    Thermometer(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    OBSERVED NO EQUIPMENT THERMOMETER INSIDE WALK-IN COOLER. A TEMPERATURE MEASURING DEVICE SHALL BE PROVIDED IN THE WARMEST PART OF REFRIGERATED UNIT TO MEASURE THE AIR TEMPERATURE. PROVIDE EQUIPMENT THERMOMETER. VERIFY CORRECTION AT NEXT INSPECTION.
    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)
 03/18/2015Routine
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) and utensil(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    THE CAN OPENER AND ITS BLADE ARE UNCLEAN. ALL FOOD CONTACT EQUIPMENT SHALL BE IN CLEAN/SOUND CONDITION. IMMEDIATELY CLEAN CAN OPENER AND BLADE TO AVOID PATHOGEN CONTAMINATION FROM CAN OPENER., CORRECTED-CAN OPENER WASHED TODAY DURING 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: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    KITCHEN HAND WASHING SIGNAGE AT CARRY OUT AREA HAND SINK IS MISSING . ALL HAND WASH SINKS SHALL BE PROPERLY STOCKED. REPLACE HAND WASH SIGN AT HAND SINK BY NEXT ROUTINE INSPECTION., CORRECTED-PAPER TOWELS INSTALLED AT DISPENSER AT HAND SINK TODAY DURING INSPECTION.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW EGGS OBSERVED IN WALK IN COOLER STORED ON TOP SHELF ABOVE READY TO EAT FOODS. ALL RAW FOODS SHALL BE PROPERLY SEPARATED FROM CONTAMINATING OTHER FOODS. IMMEDIATELY MOVE RAW EGGS TO LOWER SELF TO ELIMINATE CROSS CONTAMINATION., CORRECTED-EGGS MOVED TO LOWER SHELF DURING INSPECTION.
    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
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    THE KITCHEN WALLS, FLOORS AND CEILINGS ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN AREAS DAILY. AREAS TO BE RECHECKED BY NEXT ROUTINE INSPECTION.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
 03/26/2014Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    walk-in cooler(s)
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    HUMMUS, CHICKEN BREASTS AND RICE STORED INSIDE THEWALK-IN COOLER WITHOUT A CONSUME BY DATE., ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE MARKED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk in freezer(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    OBSERVED RAW MEATS STORED ABOVE BREADS, DESSERTS, ICE CREAM, ETC. INSIDE THE WALK-IN FREEZER., ALL RAW MEATS AND ANIMAL FOODS STORED AWAY FROM AND BELOW ALL READY TO EAT FOODS.
    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 Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE OVEN 2) UTENSIL STORAGE PANS 3) CLEAN END OF DISH MACHINE DRAINBOARD
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO SOAP AT PREP AREA AND COOKLINE HANDSINKS., SOAP PROVIDED TO EACH HANDSINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    Prep area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    HANDTOWELS PROVIDED AT EACH HANDSINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Handwashing Signage
    Items:
    Handwashing signage
    Locations:
    Cookline
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit chlorine
    Locations:
    Facility
    Problems:
    Not provided
    Corrections:
    Provide.
    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)
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    dish washing area
    Problems:
    Not easily accessible Items stored In front of
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    Comment:
    GARBAGE CAN STORING RETURNABLES BLOCKING DISH AREA HANDSINK.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Kitchen Area
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    WIPING CLOTHS STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES.
    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
 09/19/2012Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
    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: Separation, Packaging, & Segre
    Comment:
    ALL RAW MEATS STORED AWAY FROM AND BELOW ALL OTHER FOODS.
    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 Freq, Nonfood-Contact Su
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    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
    Comment:
    FLOORING CLEANED., CEILING VENTS AND GRATES CLEANED.
    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.
  • Food storage
    Comment:
    ALL FOODS OBSERVED WITH A PROTECTIVE COVERING.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Hand Cleanser, Availabilty
    Comment:
    SOAP PROVIDED TO EACH HANDSINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Lighting, Intensity
    Comment:
    ADEQUATE LIGHT PROVIDED.
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • System Maintained in Good Repa
    Comment:
    PLUMBING REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Wiping Cloths, Use Limitation
    Comment:
    WIPING CLOTHS STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES.
    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
 03/29/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) CAN OPENER 2) INTERIOR SURFACE OF ICE MACHINE BEHIND FRONT PANEL - ICE CHUTE 3) EXPRESSO MACHINE - CLEAN AFTER EACH USE,
    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: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk in freezer(s)
    Problems:
    Stored over/next to Ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    OBSERVED RAW MEATS STORED ABOVE CAKES INSIDE THE WALK-IN FREEZER.,
    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 Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE OVEN AT COOKLINE 2) INSIDE PREP STATION COOLERS AT COOKLINE 3) LOWER PREP TABLE SHELF STORING CONDIMENTS 4) STOVE TOP 5) BLENDER BASE,
    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
    Locations:
    Facility
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES NOT CLEAN: 1) WALK-IN FREEZER FLOOR BENEATH STORAGE RACKS 2) CEILING VENTS IN MEN'S AND WOMEN'S RESTROOMS 3) CEILING INSIDE WALK-IN COOLER, ,
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    Cookline
    Problems:
    Exposed to dust, splash, or other contaminates Not covered
    Corrections:
    Store in protected manner.
    Comment:
    UNCOVERED CONTAINER OF SUGAR AT COOKLINE.,
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    dish washing area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Lighting, Intensity
    Items:
    Lighting intensity
    Locations:
    walk in freezer(s)
    Problems:
    Less than 1 inch
    Corrections:
    provide
    Comment:
    INADEQUATE LIGHTING IN WALK-IN FREEZER. ,
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    prep sink faucet(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Kitchen Area
    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
 03/19/2012Routine Inspection
  • Critical: Eating, Drinking or Tobacco
    Comment:
    NO EVIDENCE OF SMOKING OBSERVED.
    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
  • Critical: Separation, Packaging, & Segre
    Comment:
    ALL RAW MEATS STORED AWAY FROM AND BELOW ALL OTHER FOODS.
    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 Freq, Nonfood-Contact Su
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Comment:
    VENTILATION HOOD CANOPY CLEANED.
    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.
  • Cleaning, Frequency/Restrictio
    Comment:
    CEILING VENTS AND GRATES CLEANED.
    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.
  • Food storage
    Comment:
    ALL ITEMS ELEVATED AT LEAST SIX INCHES FROM THE FLOOR.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Temperature Measuring Dev
    Comment:
    THERMOMETERS REPLACED.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Maintaining/Using Handwashing
    Comment:
    , HANDSINKS CLEANED.
    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.
 10/17/2011Follow-up
  • Critical: Eating, Drinking or Tobacco
    Items:
    Employee(s)
    Locations:
    dish washing area
    Problems:
    Smoking
    Corrections:
    Smoke only in designated areas as restricted above.
    Comment:
    EVIDENCE OF SMOKING IN DISH WASHING AREA - SMOKED CIGARETTES AND BUTTS IN SINK AND ON TOP OF DISH MACHINE.
    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
  • Critical: Eating, Drinking or Tobacco
    Items:
    Employee(s)
    Locations:
    dish washing area
    Problems:
    Smoking
    Corrections:
    Smoke only in designated areas as restricted above.
    Comment:
    EVIDENCE OF SMOKING IN DISH WASHING AREA - SMOKED CIGARETTES AND BUTTS IN SINK AND ON TOP OF DISH MACHINE.,
    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
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    walk-in cooler & freezer
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    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: Storage, Separation
    Items:
    Poisonous/toxic material(s)
    Locations:
    Facility
    Problems:
    Not separated from Food
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    NUMEROUS BOTTLES OF GLASS CLEANER STORED THROUGHOUT THE KITCHEN WITH FOODS AND EQUIPMENT., ALL CHEMICALS STORED AWAY FROM AND BELOW ALL EQUIPIMENT/UTENSILS.
    General violation description:
    7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) LEAK BENEATH GARBAGE DISPOSAL IN DISH AREA 2) COLD WATER FAUCET HANDLE LEAKING AT PREP SINK WHEN WATER IS ON
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Locations:
    Facility
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    PLUMBING IN POOR REPAIR: 1) LEAK BENEATH GARBAGE DISPOSAL IN DISH AREA 2) COLD WATER FAUCET HANDLE LEAKING AT PREP SINK WHEN WATER IS ON , PLUMBING IN POOR REPAIR: 1) LEAK BENEATH GARBAGE DISPOSAL IN DISH AREA - CORRECTED - REPLACED 2) COLD WATER FAUCET HANDLE LEAKING AT PREP SINK WHEN WATER IS ON
    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)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) STOVE TOP 2) COUNTER AND LINER AT DRINK STATION
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) STOVE TOP 2) COUNTER AND LINER AT DRINK STATION,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    Ventilation hood canopy
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    ceiling vents and grates
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CEILING VENT COVERS AND GRATES SOILED IN KITCHEN, DINING AREA AND RESTROOMS.
    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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    ceiling vents and grates
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CEILING VENT COVERS AND GRATES SOILED IN KITCHEN, DINING AREA AND RESTROOMS.,
    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.
  • Food storage
    Items:
    Food item(s) in storage
    Locations:
    walk-in freezer
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    General violation description:
    3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
  • Food Temperature Measuring Dev
    Items:
    Thermometer(s)
    Locations:
    Facility
    Problems:
    Not accurate To plus or minus 2 degrees f
    Corrections:
    Calibrate to requirement above.
    General violation description:
    4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Locations:
    Cookline
    Problems:
    Soiled
    Corrections:
    Keep clean.
    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.
  • Maintaining/Using Handwashing
    Items:
    Handwashing facility
    Locations:
    Cookline
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    ,
    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.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Kitchen Area
    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
 09/21/2011Routine Inspection
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    ALL EQUIPMENT AND UTENSILS CLEANED AND SANITIZED.
    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: Eating, Drinking or Tobacco
    Comment:
    OPEN BEVERAGES COVERED.
    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
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS DATE MARKED.
    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
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Comment:
    VENTILATION HOOD FILTERS CLEANED.
    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.
  • Cleaning, Frequency/Restrictio
    Comment:
    CEILING VENTS AND GRATES CLEANED.
    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.
  • Containers Identified with Com
    Comment:
    ALL DRY GOODS CONTAINERS LABELED WITH COMMON NAME.
    General violation description:
    3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
  • Exterior Ice Prohibited Ingred
    Comment:
    NO ITEMS STORED INSIDE THE ICE MACHINE.
    General violation description:
    3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
  • Hand Cleanser, Availabilty
    Comment:
    SOAP PROVIDED TO EACH HANDSINK.
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Repairing
    Comment:
    CEILING REPAIRED TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Using a Handwashing Sink
    Comment:
    NO ITEMS OBSERVED INSIDE THE HANDSINK BASIN.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 04/06/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s) Equipment
    Locations:
    Ice machine(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Eating, Drinking or Tobacco
    Items:
    Beverage container
    Locations:
    Kitchen Area
    Problems:
    Not covered
    Corrections:
    Keep covered.
    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
  • Critical: Ready-to-Eat Food, Date Markin
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    Facility
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    CONTAINERS OF CHICK PEAS AND RICE PUDDING STORED WITHOUT CONSUME BY DATES.,
    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:
    Nonfood contact surface(s)
    Locations:
    Facility
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) MICROWAVE OVEN AT COOKLINE 2) RUBBER GASKETING AT COOKLINE PREPSTATION COOLER AND FREEZER DOORS ,
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system
    Locations:
    Cookline filter(s)
    Problems:
    Not clean
    Corrections:
    Keep clean
    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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Locations:
    ceiling vents and grates
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CEILING VENTS AND GRATES SOILED IN DINING AREA AND RESTROOMS.,
    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.
  • Containers Identified with Com
    Items:
    Food item(s)
    Locations:
    Facility
    Problems:
    Not identified
    Corrections:
    Label containers with common name.
    Comment:
    LABEL ALL SPICES WITH COMMON NAME IN ENGLISH.,
    General violation description:
    3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
  • Exterior Ice Prohibited Ingred
    Items:
    Ice
    Locations:
    Ice machine(s)
    Problems:
    Used as a cooling medium
    Corrections:
    Cannot be used for food
    Comment:
    ORANGE JUICE AND CRANBERRY JUICE STORED INSIDE ICE MACHINE., ORANGE JUICE AND CRANBERRY JUICE STORED ON ICE INSIDE THE ICE MACHINE.,
    General violation description:
    3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Locations:
    Cookline
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    dish washing area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Lighting, Intensity
    Items:
    Lighting intensity
    Locations:
    walk in freezer(s)
    Problems:
    Less than 10 foot candles
    Corrections:
    Provide as required
    General violation description:
    6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
  • Repairing
    Items:
    Physical facilities
    Locations:
    ceiling dish washing area
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    LARGE HOLE IN CEILING IN DISH WASHING AREA.,
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    dish washing area
    Problems:
    Not easily accessible Items stored In
    Corrections:
    Remove items from handsink. Do not store items at handsink.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 03/08/2011Routine Inspection
  • Drying mops
    Items:
    Wet mop(s) storage
    Locations:
    kitchen Utility sink
    Problems:
    Improperly dried
    Corrections:
    Allow to air dry in an approved location.
    Comment:
    OBSERVED WET MOP HEAD STORED 0N THE FLOOR IN THE UTILITY SINK. CORRECTION MADE: OBSERVED THE WET MOP HEAD DRAPED OVER THE MOP BUCKET SQUEEZE CHAMBER TO MAXIMIZE AIR-FLOW/DRYING TIME AND THEREBY MINIMIZING BACTERIA GROWTH.
    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.
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    kitchen Hand wash sink(s)
    Problems:
    Used for culinary purposes
    Corrections:
    Discontinue use of hand sink for this use and use appropriate sink.
    Comment:
    OBSERVED LENTIL BEAN BEING RINSED IN HAND WASH BASIN. CORRECTION MADE: OBSERVED LENTIL BEAN ARE RINSED AND PREPARED IN THE SAFE WASTED FOOD PREPARATION SINK.
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s)
    Locations:
    Facility
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    OBSERVED NO SANITIZING SOLUTION FOR WIPING CLOTH STORAGE. WIPING CLOTHS MUST BE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION 50-100 PPM CHLORINE OR 200PPM QUATERNARY AMMONIA) IN BETWEEN USES TO PREVENT GROWTH OF MICROORGANISMS., CORRECTION MADE: OBSERVED WIPING CLOTH STORAGE IN 100 P.P.M. chlorine SANITIZING SOLUTION IN BETWEEN USE. NOTE: 100 P.P.M.= 1 "CAP" BLEACH WITH 1 "GALLON" WATER 100 PARTS CHLORINE TO 1,000,000 PARTS WATER. 100 PARTS PER MILLION 100 P.P.M.
    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
 09/30/2010Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    CORRECTION MADE: OBSERVED PROPER DATE MARKING ON THE READY TO EAT FOODS (HUMUS, ETC.) INSIDE THE WALK-IN COOLER AND RICE PUDDING INSIDE THE DESSERT DISPLAY COOLER.
    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: Responsibility of Person in Ch
    Comment:
    OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEES DID NOT KNOW REPORTABLE ILLNESS SYMPTOMS
    General violation description:
    2-201.11 - VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT AND SORE THROAT WITH FEVER, INFECTED WOUND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. ALSO REQUIRING THE FOOD EMPLOYEE TO NOTIFYING THE PERSON IN CHARGE. AND FOLLOWING DIARRHEA OR VOMITING TO REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. NOR DID THE FOOD EMPLOYEES KNOW THE NAMES OF REPORTABLE DIAGNOSIS FROM ILLNESS DUE TO: i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS CORRECTION MADE: FOLLOWING INSTRUCTION WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" THE FOOD EMPLOYEES PRESENT KNOW THE SIGNS AND SYMPTOMS OF THE BIG 5, THEIR REQUIREMENT TO INFORM THE PERSON IN CHARGE AND THE ACTIONS REQUIRED TO REMOVE THE RESTRICTIONS.
  • Critical: Separation, Packaging, & Segre
    Comment:
    CORRECTION MADE: OBSERVED RAW MEATS PROPERLY SEGREGATED FROM ITSELF WITH POULTRY ON BOTTOM, GROUND MEAT ABOVE, AND LAMB CHOPS ABOVE BOTH. ALL RAW MEATS ARE STORED DOWN AND AWAY FROM ALL READY TO EAT FOOD STORAGE.
    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
  • Drying mops
    Comment:
    CORRECTION MADE: Observed the wet mops are hung up above the utility floor sink
    General violation description:
    6-501.16 - increasing air flow, quickening drying time and reducing bacterial growth.
  • Duties of Person in Charge
    Comment:
    CORRECTION MADE: OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE DOES KNOW AND USES A STAB TYPE FOOD THERMOMETER TO ASSURE THE MINIMUM INTERNAL COOKING TEMPERATURE FOR POULTRY @ 165*F, HAMBURGER @ 155*F AND STEAK @ 145*F IS MAINTAINED FOR AT LEAST 15 SECONDS TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN. CORRECTION MADE: OBSERVED THE RAW MEATS ARE PROPERLY SEGREGATED ON SHELVES IN DESCENDING ORDER
    General violation description:
    2-103.11 - LAMB CHOPS, GROUND STEAK, POULTRY. CORRECTION MADE: THE OWNER COMPLETED AND RECEIVED HIS CERTIFIED FOOD MANAGER CERTIFICATE #1596729 PASSING THE EXAM ON 4-16-2010.
  • Food storage
    Comment:
    CORRECTION MADE: OBSERVED SAFE DRY FOOD STORAGE 6" OFF THE FLOOR AND COVERED IN BOTH THE DRY STORAGE ROOM AND IN THE WALK-IN FREEZER. ;(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 -
  • Hair Restraint Effectiveness
    Comment:
    CORRECTION MADE: Observed hair restrain worn by the grill line food employee.
    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
  • Hand Drying Provision
    Comment:
    CORRECTION MADE: Observed paper towels stocked at all the kitchen hand wash sinks.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Wiping Cloths, Use Limitation
    Comment:
    CORRECTION MADE: OBSERVED WIPING CLOTH STORAGE IN SANITIZING SOLUTION IN BETWEEN USE. NOTE: 100 P.P.M.= 1 "CAP" BLEACH WITH 1 "GALLON" WATER 100 PARTS CHLORINE TO 1,000,000 PARTS WATER. 100 PARTS PER MILLION 100 P.P.M.
    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
 05/21/2010Follow-up

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