Prush's Bar, 1212 Eureka, Wyandotte, MI 48192 - inspection findings and violations

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Business Info

Restaurant name: PRUSH'S BAR
Address: 1212 Eureka, Wyandotte, MI 48192
Permit #: 030036
Non-smoking facility: No
Last inspection: 02/17/2015
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Inspection findings

Inspection date

Type
  • Critical: Consumption of Animal Foods th
    Comment:
    Corrected: Asterisks have been provided next to food items that can be served raw or under cooked on the menu. An asterisk is also next to the consumers advisory to indicate which items can be served raw or under cooked.
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Sanitizing Solutions, Testing
    Comment:
    Corrected: A QUAT sanitizing test kit has now been provided.
    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)
 02/17/2015Follow-up
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    A reminder shall include asterisks the animal-derived foods requiring disclosure to a foot note that states: Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risks of foodborne illness. Observed a consumers advisory statement on the menu, but there was no asterisks to indicate which foods can be served raw or under cooked. Provide asterisks next to the consumers advisory statement and asterisks next to foods that can be served raw or under cooked.
    General violation description:
    3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit quaternary ammonia
    Problems:
    Not provided
    Corrections:
    A designated employee storage/locker area shall be provided and used.
    Comment:
    A test kit that accurately measures the concentration in mg/L of QUAT sanitizing solution shall be provided. Observed QUAT sanitizing solution that was used at the bar. QUAT test strips were not provided. Provide QUAT test strips at the bar.
    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)
 01/22/2015Routine
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment can openers
    Locations:
    can opener(s) Can opener blade
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Ketchup on can opener blade. This food- contact surface must be cleaned and sanitized after each use., Can opener blade cleaned and sanitized. 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
07/22/2014Routine
No violation noted during this evaluation. 01/22/2014Routine
No violation noted during this evaluation. 07/15/2013Routine
No violation noted during this evaluation. 01/03/2013Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    CHILI IN COOLER TESTED 37 F
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 08/15/2012Follow-up
  • Critical: Hot and cold holding
    Comment:
    MILK IN COOLER TESTED 44 F PIC MOVED THERMOSTAT IN WRONG DIRECTION PLEASE MONITOR WATER BATHED THERMOMETER SET UP TODAY TO ENSURE 41 F OR LOWER ***CORRECT BY 8/15/2012 OR OFFICE CONSULTATION WILL BE SCHEDULED WHICH COULD INCUR $200 COST***
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 07/25/2012Follow-up
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    MILK IN "CENTER FRIG" TESTED 44.5 F PLEASE DIAL DOWN AND CONSIDER THAT OVERSTOCKING MAY IMPEDE AIR FLOW AND NOT ALLOW FOR 41 F PRODUCT TEMPERATURES AS REQUIRED,
    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)
  • Thawing
    Items:
    Frozen food(s) for thawing
    Locations:
    Facility THAWING FROZEN FOOD(S)
    Problems:
    Stored in water
    Comment:
    FISH THAWING IN SINK IN NON-MOVING WATER PLEASE USE ONE OF THE FOUR ACCEPTED METHODS IN FOOD CODE
    General violation description:
    3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
 07/16/2012Routine Inspection
  • Critical: Food Contact with Equipment an
    Comment:
    I MKR CLEAN
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
01/19/2012Follow-up
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    ICE MAKER(S) INTERIOR(S)
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD MINERAL BUILD-UP ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Locations:
    cooler(s) RAW OVER READY TO EAT (RTE) FOOD(S)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    THREE CARTONS OF EGGS OVER SOUR CREAM IN SMALL KITCHEN COOLER PLEASE ALWAYS STORE THOSE RAW FOOD(S) OF ANIMAL ORIGIN BELOW THOSE FOOD(S) THAT ARE READY TO EAT, PIC RELOCATED THE EGGS BELOW
    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:
    WALK IN COOLER (WIC) wall(s)
    Problems:
    Bare wood
    Corrections:
    Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
    Comment:
    PLEASE PAINT THE WALLS TO ENABLE CLEANING
    General violation description:
    4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Cooling methods
    Items:
    Food item(s) cooled
    Locations:
    kitchen COOLING OF COOKED PHF'S
    Problems:
    Improperly
    Comment:
    BOILED CHICKEN COOLING IN SHALLOW PAN COVERED WITH CELLOPHANE ON TABLE PLEASE NOTE TIME THAT COOKED FOODS SAVED FOR LATER USE REACH 135 F AND THEN BEGIN COOLING STEP ONE AS DEPICTED IN STICKER (ON FREEZER) AND DISCUSSED PLEASE CONSIDER USE OF FREEZER SINCE WALK IN COOLER IS DOWNSTAIRS AND ONLY COOLER IN KITCHEN MAY BE OVERTAXED IN COOLING HOT 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
 01/05/2012Routine Inspection
  • Critical: Backflow prevention
    Comment:
    CORRECTED BY INSTALLING THE HOSE BIBB BACK FLOW PREVENTION DEVICE AT THE MOP SINK FAUCET AND BY KEEPING THE HOSE TRIGGER NOZZLE OFF OF THE HOSE WHEN NOT IN USE.
    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: Characteristics
    Comment:
    CORRECTED BY STORING FISH FILLETS IN PLASTIC FOOD BAGS INSTEAD OF GARBAGE BAGS.
    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: Preventing Contamination from
    Comment:
    CORRECTED BY WEARING GLOVES WHILE HANDLING READY-TO-EAT FOODS. NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OBSERVED TODAY.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    CORRECTED BY DATE MARKING REQUIRED FOODS WITH THE PREPARATION DATE. NO DATE MARKED FOODS ARE HELD FOR MORE THAN 7 DAYS AFTER PREPARATION.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
 08/02/2011Follow-up
  • Critical: Backflow prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on Mop sink with hose
    Corrections:
    Provide atmospheric vacuum breaker.
    Comment:
    NO BACK FLOW PREVENTION DEVICE IS INSTALLED AT THE MOP SINK FAUCET. TO PROTECT THE DRINKING WATER SUPPLY, A BACK FLOW PREVENTION DEVICE MUST BE INSTALLED AT THE FAUCET OF ALL UTILITY SINKS. INSTALL A HOSE BIBB VACUUM BREAKER (ASSE STANDARD 1011) AT THE MOP SINK FAUCET. REMOVE THE SPRAY NOZZLE (SHUT OFF NOZZLE) FROM THE MOP SINK HOSE WHEN NOT IN USE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED FISH FILLETS STORED IN GARBAGE BAGS IN THE REACH-IN FREEZER. FOOD-CONTACT SURFACES MUST BE CONSTRUCTED OF SAFE MATERIALS THAT WILL NOT CONTAMINATE FOOD. GARBAGE BAGS ARE NOT SUITABLE FOOD-STORAGE BAGS AS THEY ARE MADE FROM PLASTIC THAT MAY NOT BE FOOD-GRADE AND ARE OFTEN TREATED WITH PESTICIDES, CHEMICALS TO REDUCE ODORS, AND FRAGRANCES. DO NOT STORE FOOD IN GARBAGE BAGS. TRANSFER ALL FISH TO FOOD-GRADE BAGS OR CONTAINERS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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: Preventing Contamination from
    Items:
    Ready-to-eat food(s)
    Problems:
    Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized.
    Comment:
    OBSERVED EMPLOYEE HANDLING ALL READY-TO-EAT FOODS WITH BARE HANDS WHILE ASSEMBLING AND PLATING SANDWICHES. EMPLOYEES MAY NOT CONTACT ANY READY-TO-EAT FOODS (FOODS THAT WILL NOT BE COOKED OR WASHED BEFORE SERVING) WITH THEIR BARE HANDS. PROVIDE MEANS TO PREVENT BARE HAND CONTACT SUCH AS GLOVES, DELI TISSUE, TONGS OR OTHER UTENSILS. TRAIN STAFF TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    NO DATE MARKINGS OBSERVED ON REQUIRED FOODS
    General violation description:
    3-501.17 - SUCH AS
  • Food Temperature Measuring Dev
    Items:
    Food thermometer(s) probe
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE A FOOD PROBE THERMOMETER TO MONITOR FOOD TEMPERATURES IN COLD AND HOT HOLDING, DURING COOKING, COOLING, AND REHEATING.
    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)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored on Counter
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    STORE WET WIPING CLOTHS IN THE SANITIZER SOLUTION BUCKET BETWEEN EACH USE.
    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
 07/19/2011Routine Inspection
No violation noted during this evaluation. 01/13/2011Routine Inspection
  • Critical:
    Comment:
    The cooler was at 40f and the half AND HALF MILK WAS AT $!F> THE TEMPERATURE WAS LOWERED> 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:
    The cooler was at 40f and the half AND HALF MILK WAS AT $!F> THE TEMPERATURE WAS LOWERED> 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: Hot and cold holding
    Comment:
    The cooler was at 40f and the half AND HALF MILK WAS AT $!F> THE TEMPERATURE WAS LOWERED> 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)
 07/27/2010Follow-up
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The true beer cooler was at 45f and the half and half milk was at 45-46f(checked two packages. Discard all the potentially hazardous food that are above 41f and stored for more than 4 hours. Do not store any phf 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)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The true beer cooler was at 45f and the half and half milk was at 45-46f(checked two packages. Discard all the potentially hazardous food that are above 41f and stored for more than 4 hours. Do not store any phf 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)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The true beer cooler was at 45f and the half and half milk was at 45-46f(checked two packages. Discard all the potentially hazardous food that are above 41f and stored for more than 4 hours. Do not store any phf 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)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The true beer cooler was at 45f and the half and half milk was at 45-46f(checked two packages. Discard all the potentially hazardous food that are above 41f and stored for more than 4 hours. Do not store any phf 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)
  • Critical:
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The true beer cooler was at 45f and the half and half milk was at 45-46f(checked two packages. Discard all the potentially hazardous food that are above 41f and stored for more than 4 hours. Do not store any phf 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)
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    The true beer cooler was at 45f and the half and half milk was at 45-46f(checked two packages. Discard all the potentially hazardous food that are above 41f and stored for more than 4 hours. Do not store any phf 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)
  • Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The can opener in the kitchen was not clean. Keep it clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The can opener in the kitchen was not clean. Keep it clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The can opener in the kitchen was not clean. Keep it clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The can opener in the kitchen was not clean. Keep it clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The can opener in the kitchen was not clean. Keep it clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Clean Freq, Nonfood-Contact Su
    Items:
    Nonfood contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    The can opener in the kitchen was not clean. Keep it clean.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
 07/23/2010Routine Inspection
  • Critical:
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    A soft drink glass was stored on the food prep table and it was not covered. It was discarded at the time of inspection and the violation was corrected.
    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:
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    A soft drink glass was stored on the food prep table and it was not covered. It was discarded at the time of inspection and the violation was corrected.
    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:
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    A soft drink glass was stored on the food prep table and it was not covered. It was discarded at the time of inspection and the violation was corrected.
    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:
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    A soft drink glass was stored on the food prep table and it was not covered. It was discarded at the time of inspection and the violation was corrected.
    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:
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    A soft drink glass was stored on the food prep table and it was not covered. It was discarded at the time of inspection and the violation was corrected.
    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:
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    A soft drink glass was stored on the food prep table and it was not covered. It was discarded at the time of inspection and the violation was corrected.
    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:
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    A soft drink glass was stored on the food prep table and it was not covered. It was discarded at the time of inspection and the violation was corrected.
    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:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    A soft drink glass was stored on the food prep table and it was not covered. It was discarded at the time of inspection and the violation was corrected.
    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
 01/11/2010Routine Inspection

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