Pt Christoff's Family Restaurant, 22900 Allen, Woodhaven, MI 48183 - inspection findings and violations

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Business Info

Restaurant name: PT CHRISTOFF'S FAMILY RESTAURANT
Address: 22900 Allen, Woodhaven, MI 48183
Permit #: 031176
Non-smoking facility: No
Last inspection: 03/02/2015
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Inspection findings

Inspection date

Type
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED: ICE MACHINE HAS BEEN CLEANED.
    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
03/02/2015Follow-up
  • Critical: Cooling
    Comment:
    CORRECTED: COOLED LEFTOVER GOULASH WAS MEASURED AT 39F. NO FOODS WERE OBSERVED COOLING AT TIME OF FOLLOW-UP. OWNER STATED THAT SHALLOW PANS WITHOUT COVERS ARE BEING USED TO COOL HOT FOODS RAPIDLY.
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    UNCORRECTED: MANAGER STATED THAT ICE MACHINE WOULD BE CLEANED TONIGHT OR TOMORROW. A SECOND FOLLOW-UP VISIT WILL TAKE PLACE TO ENSURE COMPLIANCE.,
    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: Handwashing Cleanser, Availabi
    Comment:
    CORRECTED: SOAP IS PROVIDED TO DISH AREA HAND SINK.
    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)
  • Critical: Separation
    Comment:
    CORRECTED: ONIONS ARE NOW STORED ON A SHELF ABOVE THE FLOOR AND IN A SEPARATE ROOM FROM THE FIBERGLASS.
    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
 02/17/2015Follow-up
  • Critical: Characteristics
    Items:
    Single-service/use articles
    Problems:
    Constructed from materials that are not Allow migration of deleterious substances
    Corrections:
    Provide safe, approved materials.
    Comment:
    OBSERVED A VARIETY OF TOMATO PRODUCTS IN PRODUCE COOLER BEING STORED IN OPEN #10 CANS. AFTER OPENING, DO NOT STORE FOODS IN OPEN CANS. OXYGEN CAN INTERACT WITH THE METAL AND ACIDS IN FOOD, WHICH CAN CAUSE CONTAMINATION OF FOOD. CORRECTED AT INSPECTION BY STAFF REMOVING FOOD FROM CANS AND PLACING INTO PLASTIC STORAGE CONTAINERS.
    General violation description:
    4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
  • Critical: Cooling
    Items:
    Cooked food(s) cooled
    Problems:
    From 135 degrees f to 70 degrees F for more than 2 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    MEASURED A PAN OF SPANISH RICE AT 88F AT AROUND 3:30PM. MANAGER STATED THAT RICE WAS COOKED BETWEEN 12:00PM AND 1:00PM. RICE WAS PLACED IN A SHALLOW PAN FOR RAPID COOLING, BUT SINCE RICE WAS NOT COOLED TO 70F WITHIN 2 HOURS, STAFF DISCARDED RICE. COOL FOODS AS STATED ABOVE TO PREVENT CONTAMINATION OF FOOD FROM BACTERIAL GROWTH, WHICH CAN LEAD TO FOOD BORNE ILLNESS.,
    General violation description:
    3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    OBSERVED BUILD-UP OF PINKISH MOLD INSIDE ICE MACHINE WHERE CONDENSATION CAN DRIP ONTO ICE. EMPTY ICE BIN AND CLEAN AND SANITIZE IT, BOTH IN THE BOTTOM STORAGE COMPARTMENT, AND IN THE TOP ICE-MAKING COMPARTMENT, TO PREVENT CONTAMINATION OF ICE BY MOLD., ,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    PAPER TOWEL WAS NOT PROVIDED AT DISH AREA HAND SINK. PROVIDE PAPER TOWEL TO ENSURE PROPER HAND WASHING BY EMPLOYEES. CORRECTED AT INSPECTION BY STAFF REFILLING PAPER TOWEL DISPENSER.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Cleanser, Availabi
    Items:
    Soap at handsink dishwash area
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SOAP WAS AVAILABLE AT DISHWASHING AREA HAND SINK. PROVIDE SOAP TO ENSURE PROPER HAND WASHING BY EMPLOYEES.,
    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)
  • Critical: Separation
    Items:
    Poisonous/toxic material(s)
    Problems:
    Not separated from Food
    Corrections:
    Provide adequate separation to prevent contamination.
    Comment:
    OBSERVED BAG OF ONIONS BEING STORED IN CLOSE PROXIMITY TO UNWRAPPED ROLL OF FIBERGLASS. KEEP FIBERGLASS SEPARATED FROM AREAS WHERE FOODS ARE STORED, TO PREVENT CONTAMINATION OF FOOD.,
    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: Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Problems:
    Used for culinary purposes Cooling food equipment
    Corrections:
    Discontinue use of hand sink for this use and use appropriate sink.
    Comment:
    OBSERVED PREP AREA HAND SINK TO BE BLOCKED WITH A PAN OF HARD-BOILED EGGS COOLING IN ICE. KEEP HAND SINK ACCESSIBLE TO EMPLOYEES, TO ENSURE PROPER HAND WASHING. DISCONTINUE USE OF HAND SINK FOR COOLING A PAN OF FOOD. CORRECTED AT INSPECTION BY MANAGER REMOVING PAN FROM SINK SO THAT IT IS ACCESSIBLE.
    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)
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Cover.
    Comment:
    OBSERVED EMPLOYEE BEVERAGE ON PREP LINE TO BE WITHOUT COVER AND STRAW. KEEP COVERED AND USE STRAWS TO PREVENT CONTAMINATION FROM SPILLAGE, AND TO PREVENT CONTAMINATION FROM EMPLOYEE HANDS OR EQUIPMENT TOUCHING LIP-CONTACT SURFACES OF BEVERAGE CONTAINER.
    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
  • Food Storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store in protected manner.
    Comment:
    OBSERVED: 1) CARDBOARD BOX OF UNWRAPPED BREAD SLICES STORED ON FLOOR IN KITCHEN. BOX OF BREAD WAS OVERFLOWING, WITH BREAD SLICES TOUCHING KITCHEN WALLS. MANAGER STATED THAT THIS BREAD IS USED FOR MAKING STUFFING. HE PROVIDED A CRATE TO STORE BREAD OFF OF THE FLOOR, AND DISCARDED CONTAMINATED BREAD. 2) OBSERVED BUCKETS AND BINS OF FOODS BEING STORED DIRECTLY ON FLOOR IN WALK-IN COOLER, PRODUCE COOLER, WALK-IN FREEZER, AND DRY GOODS AREA. 3) OBSERVED BAGS OF ONIONS BEING STORED DIRECTLY ON FLOOR IN BACK PART OF RESTAURANT. PROTECT ALL FOODS FROM CONTAMINATION BY STORING THEM AT LEAST 6 INCHES OFF OF THE FLOOR, AND BY KEEPING THEM FROM BEING EXPOSED TO CONTAMINATED SURFACES/WALLS.
    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 Storage, Prohibited Areas
    Items:
    Food(s) stored
    Problems:
    In prohibited area(s) In or under other sources of contamination
    Corrections:
    Relocate to a suitable storage area
    Comment:
    OBSERVED FLY STRIP HUNG FROM CEILING OVER AREA WHERE BREAD FOR MAKING STUFFING IS STORED. MOVE FOOD TO A PROTECTED AREA TO PREVENT CONTAMINATION FROM FLY STRIP.
    General violation description:
    3-305.12 - FOOD may not be stored: (A) In locker rooms
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED: 1) PAPER TOWEL DISPENSER AT COOK LINE TO BE MISSING FRONT PANEL. 2) 2 DOORS ON REACH-IN COOLER AT COOK LINE DO NOT CLOSE PROPERLY, NEEDING TO BE MOVED AROUND WHILE CLOSING SO THAT EACH DOOR DOES NOT BLOCK THE OTHER FROM CLOSING. REPAIR EQUIPMENT TO KEEP IN GOOD CONDITION.
    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.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO SIGNS REMINDING EMPLOYEES TO WASH THEIR HANDS WERE POSTED IN BATHROOMS AT NORTH END OF FACILITY, AND DISH AREA HAND SINK. POST SIGNS TO ENSURE PROPER HAND WASHING BY EMPLOYEES.
    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.
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Problems:
    Improperly stored With handle in product
    Corrections:
    Store with handle extended out of product.
    Comment:
    OBSERVED DRY GOODS BIN AT PREP AREA WITH HANDLE STORED RESTING IN PRODUCT. KEEP HANDLES EXTENDED OUT OF FOOD TO PREVENT CONTAMINATION OF FOOD BY HANDLE.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Light Bulbs, Protective Shield
    Items:
    Light shielding light shield(s)
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    OBSERVED LIGHT BULBS WITHOUT SHATTER-PROOF COVERS IN DRY GOODS AREA, WALK-IN COOLER, AND PRODUCE COOLER. PROVIDE SHATTER-PROOF COVERS ON LIGHTS TO PREVENT ACCIDENTAL CONTAMINATION OF FOOD/EQUIPMENT BY BROKEN GLASS.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Maintaining Premises, Unnecess
    Items:
    Unnecessary item(s) old/broken equipment
    Problems:
    Not removed from facility
    Corrections:
    Remove from facility/premises.
    Comment:
    OBSERVED NONFUNCTIONAL EQUIPMENT AND CLUTTER THROUGHOUT RESTAURANT, INCLUDING BROKEN/NON-USED EQUIPMENT AT WAIT STATION INCLUDING ICE CREAM FREEZER AND REACH-IN COOLERS. CLUTTER AND UNNECESSARY ITEMS WERE OBSERVED THROUGHOUT BACK STORAGE ROOMS. REMOVE BROKEN AND UNUSED EQUIPMENT, AND CLEAR CLUTTER FROM BACK STORAGE ROOMS TO MAINTAIN RESTAURANT IN A CLEAN CONDITION, AND TO DISCOURAGE PEST HARBORAGE CONDITIONS.
    General violation description:
    6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    OBSERVED: 1) HANDLES OF COOK LINE HAND SINK TO HAVE AN ACCUMULATION OF FOOD DEBRIS. 2) WALK-IN COOLER FAN HAS AN ACCUMULATION OF DUST AND ICE ON IT. 3)SPLASHES OF FOOD ACCUMULATION ON CEILING IN PREP AREA. 4) FOOD DEBRIS AND ICE ACCUMULATED ON FLOOR OF WALK-IN FREEZER. 5) SOLID WASTE STUCK TO INSIDE SURFACE OF TOILET IN MEN'S BATHROOM. CLEAN ALL SURFACES OFTEN ENOUGH TO KEEP THEM 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.
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    PAPER TOWEL DISPENSER AT PREP AREA IS PARTIALLY WRAPPED IN DUCT TAPE, AND IS DIRTY. RAGGED SURFACES OF DUCT TAPE ARE NOT EASILY CLEANABLE. REPAIR DISPENSER TO ALLOW IT TO BE EASILY CLEANED.
    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.
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not tight-fitting
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    BACK ENTRANCE OF RESTAURANT CONSISTS OF A SELF-CLOSING SCREENED DOOR, CLOSED AT TIME OF INSPECTION, AND A SECURITY DOOR, OPENED AT TIME OF INSPECTION. 1) SCREENED DOOR IS DAMAGED, AND THERE IS A GAP BETWEEN DOOR AND DOOR FRAME WHEN DOOR IS CLOSED. 2) SECURITY DOOR HAS A MISSING HANDLE, AND THERE IS A HOLE IN THE SPACE WHERE HANDLE SHOULD BE. PROTECT OUTER OPENINGS AND REPAIR TO PREVENT ENTRY OF PESTS.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Preset Tableware
    Items:
    Preset tableware
    Problems:
    Not protected from contamination By being wrapped, covered, or inverted
    Corrections:
    Provide wrapping, cover or invert to prevent contamination.
    Comment:
    OBSERVED FORKS AND KNIVES PRE-SET ON TABLES WITHOUT WRAPPING OR COVER. WRAP SILVERWARE BEFORE PRE-SETTING TO PREVENT CONTAMINATION OF SILVERWARE.
    General violation description:
    4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED: 1) DAMAGE TO AND HOLE IN DOOR SEPARATING WAIT STATION FROM KITCHEN. 2) HOLE IN DOOR LEADING TO ROOM WHERE HOT WATER IS STORED. 3) HOLE IN A THIRD KITCHEN DOOR. 4) HAND SINK AT COOK LINE TO BE CLOGGED WITH FOOD DEBRIS, CAUSING IT TO DRAIN SLOWLY. REPAIR FACILITIES.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Stored in Less than 100-200 ppm quaternary ammonia
    Corrections:
    Store wiping cloths in 100-200 ppm quaternary ammonia.
    Comment:
    SOLUTION THAT CLOTHS FOR WIPING TABLES ARE BEING HELD IN DID NOT REGISTER ANY CONCENTRATION OF QUATERNARY AMMONIUM SANITIZER WHEN TESTED. MANAGER STATED THAT WATER WOULD BE CHANGED AND PROPER LEVELS OF SANITIZER MAINTAINED, AND THAT SOLUTION SHOULD HAVE BEEN CHANGED AFTER LUNCH RUSH. KEEP CLOTHS SUBMERGED IN PROPER CONCENTRATION OF SANITIZER TO PREVENT BACTERIAL GROWTH.
    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
 02/03/2015Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED. ALL PHF IN ALL COOLERS ARE AT/BELOW 41F. THE TOMATOES AT THE PREP COOLER TOP ARE BEING TIME MARKED FOR 4 HOURS AND CHECKED AT THE 4 HOUR MARK - IF THEY ARE BELOW 70F, THEY ARE KEPT ANOTHER 2 HOURS FOR A TOTAL OF 6 HOURS. A PROCEDURE HAS BEEN WRITTEN AND POSTED. TOMATOES MARKED ON PAN FOR TIME PUT THERE AND TIME TO DISCARD.
    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: Raw Animal Foods
    Comment:
    CORRECTED BY FULLY COOKING GYRO CONE AND SHAVING WITHIN 2 1/2 HOURS.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
 08/21/2014Follow-up
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    PREP COOLER TOP HAD SLICED AND DICED TOMATOES 45F-48F AND CUT LETTUCE 50F. UPRIGHT REACH-IN COOLER AT COOKLINE HAD SAUSAGE 45F, FETA CHEESE 45F, HAM 45F, HASHBROWNS 47F/48F. PRODUCE WALK-IN COOLER HAD SPINACH 44F, ROMAINE LETTUCE 47F. WAITSTATION REACH-IN COOLER HAD RANCH DRESSING 48F. POTENTIALLY HAZARDOUS FOODS SHALL BE HELD COLD AT OR BELOW 41F. HOLD THESE ITEMS AT/BELOW 41F.
    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: Raw Animal Foods
    Items:
    Cooking of raw animal food(s)
    Problems:
    Not cooked to 155 degrees F for 15 seconds or equivalent
    Corrections:
    Cook to proper temperature.
    Comment:
    OBSERVED PARTIAL GYRO CONE ON VERTICAL BROILER AT 105F - 112F. PERSON IN CHARGE STATED GYRO STAYS ON BROILER UNTIL IT IS SHAVED FULLY, BUT THERE'S NO SET AMOUNT OF TIME. A GYRO CONE MUST BE FULLY COOKED AND CONTINUOUSLY SHAVED WITHIN A TOTAL OF 4 HOURS. SEE HANDOUT PROVIDED. PROVIDE A PROCEDURE IN WHICH THE GYRO CONE WILL BE FULLY COOKED AND SHAVED IN 4 HOURS.
    General violation description:
    3-401.11 - (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as eggs, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked: (1) 63C (145F) or above for 15 seconds for: (a) Raw shell eggs that are broken and prepared in response to a CONSUMER'S order and for immediate service, and (b) Except as specified under Subparagraphs (A)(2) and (3) and (B) of this section, FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2)
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    OBSERVED BOTH WAITSTATION REACH-IN COOLERS WITH PANS UNDERNEATH TO CATCH DRIPPING WATER FROM THE INSIDE BOTTOM OF THE COOLERS. REPAIR COOLERS TO NOT LEAK. PRODUCE WALK-IN COOLER HAS EITHER CONDENSATE DRIPPING OR THE DRIP PAN IS NOT DRAINING PROPERLY AND IS OVERFLOWING. REPAIR TO NOT DRIP/LEAK. 3-COMPARTMENT SINK FAUCET HAS PLASTIC WRAPPED AROUND IT. REMOVE PLASTIC AND REPAIR FAUCET.
    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:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    PRODUCE AND OTHER WALK-IN COOLER FANS VERY DUSTY. 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.
  • Preset Tableware
    Items:
    Preset tableware
    Problems:
    Not protected from contamination By being wrapped, covered, or inverted
    Corrections:
    Provide wrapping, cover or invert to prevent contamination.
    Comment:
    PRESET SILVERWARE ON TABLES ARE NOT COVERED. EITHER COVER SILVERWARE OR PLACE ON TABLES AS CUSTOMERS ARE SEATED.
    General violation description:
    4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
  • Single-Service and Single-Use
    Items:
    Single-service/single-use items
    Problems:
    Reused
    Corrections:
    Do not reuse.
    Comment:
    OBSERVED EGG CRATES BEING REUSED TO STORE COOKED AND RAW BACON ON IN THE REACH-IN COOLER AND FREEZER. DO NOT REUSE EGG CRATES FOR ANY PURPOSE.
    General violation description:
    4-502.13 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
 07/28/2014Routine
  • Critical: Consumption of Animal Foods th
    Comment:
    CORRECTED BY PROVIDING "ASK YOUR SERVER" STATEMENT ON MENUS.
    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: Consumption of Animal Foods th
    Comment:
    CORRECTED BY PROVIDING "ASK YOUR SERVER" STATEMENT ON MENUS.
    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: Consumption of Animal Foods th
    Comment:
    CORRECTED BY PROVIDING "ASK YOUR SERVER" STATEMENT ON MENUS.
    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: Consumption of Animal Foods th
    Comment:
    CORRECTED BY PROVIDING "ASK YOUR SERVER" STATEMENT ON MENUS.
    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
 02/20/2014Follow-up
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE FULL MENU ADVISORIES AS DISCUSSED AT LAST ROUTINE INSPECTION. SEE HAND OUT. REPEAT VIOLATION: CORRECT WITHIN 2 WEEKS.,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE CAN OPENER HAD DEBRIS BUILD UP ON THE BLADE. 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
  • Effectiveness
    Items:
    Hair restraint
    Locations:
    Cookline
    Problems:
    Not worn on head/hair
    Corrections:
    Provide hat or hair net.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    ceiling lights
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    PROVIDE A GLOBE OVER LIGHT BULB OR SHATTER RESISTANT LIGHT BULB IN THE STORE ROOM, AND END CAPS ON FOOD PREP AREA CEILING LIGHTS.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • System Maintained in Good Repa
    Items:
    Plumbing system drain line(s)
    Locations:
    Cookline Hand wash sink(s)
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    THE COOK LINE HAND SINK DRAINS SLOWLY. CLEAR DRAIN PIPE.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration, Thermometer(s)
    Locations:
    walk-in cooler(s) reach-in cooler(s)
    Problems:
    Not provided, Not provided
    Corrections:
    Provide., Provide.
    Comment:
    PROVIDE AMBIENT AIR THERMOMETERS IN THE WALK IN COOLER, COOK LINE REACH IN COOLER, WAIT STATION REACH IN COOLERS (TOP AND BOTTOM) TO ALLOW MONITORING OF COLD HOLD TEMPS.
    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)
 01/28/2014Routine
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY HOLDING PHF AT 41F IN PREP AND UPRIGHT COOLERS.
    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)
 10/09/2013Follow-up
  • Critical: Consumption of Animal Foods th
    Comment:
    NEW MENUS TO BE ORDERED WITHIN 1 MONTH. CORRECT WITHIN 60 DAYS - PER MANAGER.,
    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: Equipment, Food-Contact Surfac
    Comment:
    CORRECTED BY CLEANING ICE MACHINE CAN OPENER AND CAN OPENER BASE.
    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: Handwashing Cleanser, Availabi
    Comment:
    CORRECTED BY PROVIDING SOAP.
    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)
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    NOT CORRECTED PREP COOLER AND UPRIGHT COOLER. 1) EGGS: CORRECTED BY HOLDING IN COOLER AT 41F 2) COOKLINE COOLER TOP: CUT TOMATOES AND DICED TOMATOES 54F-59F, CUT LETTUCE 46F. 3) 2 DOOR COOLER, FAR END OF COOKLINE: FETA CHEESE 50F, POTATOES 42F-44F (HAM, HAM WITH PEPPERS, HOT DOGS, SWISS CHEESE 46F/47F). 4) PIE CASE: CORRECTED. PUDDING AND PIES AT 41F. DISCARD ALL FOOD NOTED AT 50F OR OVER. HOLD AT OR BELOW 41F. CORRECT IMMEDIATELY - BY END OF DAY. NOTE- TIME MARKING WAS DISCUSSED.,
    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)
 08/27/2013Follow-up
  • Critical: Consumption of Animal Foods th
    Items:
    Menu advisories for raw or undercooked food(s)/ingredient(s)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE DISCLOSURE ASTERISKS ON EGGS, HAMBURGERS, STEAKS THAT ARE OFFERED UNDER-COOKED ON THE MENU. ALSO PROVIDE ASTERISK AT BOTTOM OF PAGE AT THE REMINDER PART OF THE CONSUMER ADVISORY AS DISCUSSED. FOR COURTESY INSPECTION OF SAMPLE MENU CALL WCHD BEFORE PRINTING (SEE BUSINESS CARD)., ,
    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: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s)
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    THE ICE MACHINE, CAN OPENER AND BASE OF CAN OPENER ON PREP TABLE HAVE DEBRIS. 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: Handwashing Cleanser, Availabi
    Items:
    Soap
    Locations:
    kitchen
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    THERE WAS NO SOAP AT COOK IN OR DISH WASH AREA HAND SINKS. PROVIDE AT ALL TIMES.,
    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)
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Locations:
    Dish machine
    Problems:
    Below 50 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    THE DISH MACHINE (IN USE) SANITIZER WAS AT 0 PPM CHLORINE. CORRECTED BY CLEANING OUT THE DRAIN AND PRIMING TO PRODUCE 100 PPM.
    General violation description:
    4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(s)
    Locations:
    Cookline Cooler/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:
    COOKED MEAT LOAF STORED IN CONTACT WITH RAW BEEF STEAK. IN ADDITION THE STEAK WAS STORED ON SHELF OVER COOKED FOOD IN THE REACH IN COOLER. CORRECTED BY DISPOSING OF THE MEAT LOAF AND STORING THE STEAK AWAY FROM OTHER FOOD.
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    1) OBSERVED 6 BOXES OF (15 DOZEN EGGS PER BOX) OUT OF TEMPERATURE CONTROL IN KITCHEN AISLE-WAY. A COOK STATED THAT WERE OUT SINCE 8 AM THEY WILL BE PREPPED BY 3:00 PM, (NOT SOLD WITHIN 6 HOURS). KEEP IN THE COOLER AT 41F OR LOWER. EGG TESTED FOR TEMP WAS 68F. 2) CUT TOMATOES IN THE COOK LINE COOLER TOP WERE AT 49-51F. 3) IN THE 2 DOOR COOLER AT FAR END OF COOK LINE:ALL FOOD WAS AT 44-49F INCLUDING HAM, POTATOES, RAW SAUSAGE, HOT DOGS, SWISS CHEESE. 4) MERINGUE AND CREAM PIES AND RICE PUDDING WERE AT 45-46F IN THE FRONT COUNTER PIE CASE. HOLD AT OR BELOW 41F TO MINIMIZE GROWTH OF HARMFUL BACTERIA. AN OFFICE CONSULTATION MAY BE CALLED AT WCHD WITH FEES. RECORD TEMPERATURES OF NOTED FOOD 3 TIMES PER DAY ON LOG SHEETS AND FAX TO M. BAKER AT 734-727-7165 OR E-MAIL (SEE BUSINESS CARD) DAILY AT END OF EACH DAY UNTIL FURTHER NOTICE (BLANK LOG SHEETS PROVIDED BY WCHD. ALSO FAX COMPLETED RISK CONTROL PLAN WITHIN 3 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: Preventing Contamination from
    Items:
    Ready-to-eat food(s), Ready-to-eat food(s)
    Locations:
    Cookline
    Problems:
    Handled with bare hands, Handled with bare hands
    Corrections:
    Suitable utensils or single-use gloves are to be utilized., Suitable utensils or single-use gloves are to be utilized.
    Comment:
    COOKS HANDLE READY TO EAT FOOD SUCH AS TOAST, COOKED FOOD WITH BARE HANDS. USE GLOVES/ UTENSIL AS STATED.
    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: When to Wash
    Items:
    Employee(s)
    Locations:
    Cookline
    Problems:
    Did not wash hands Between raw and ready to eat foods
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    EMPLOYEE WAS OBSERVED CRACKING RAW EGGS, THEN TOAST WITHOUT WASHING HANDS BETWEEN. ALSO HANDLED SPATULA WITH RAW EGG PRODUCT ON HANDLE FROM HANDS, THEN TOAST. WASH HANDS BETWEEN RAW ANIMAL FOOD AND READY TO EAT FOOD, AND AFTER HANDLING CONTAMINATED UTENSILS - BEFORE READY TO EAT FOOD. CORRECTED: THE COOK STATED THAT RAW AND READY TO EAT DUTIES WILL BE DIVIDED BETWEEN COOKS TO PREVENT PROBLEM AND NEED FOR CONTINUAL HAND CLEANING, AND WILL WASH HANDS WHEN REQUIRED.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • In-Use Utensils, Between-Use S
    Items:
    Dispensing utensil(s)
    Locations:
    Kitchen Area
    Problems:
    Improperly stored To prevent contamination of food or food related items
    Corrections:
    Store in manner that does not contaminate items
    Comment:
    CONTINUAL USE KNIVES STORED BETWEEN TABLE AND WALL, AND ON HARD TO CLEAN SPICE RACK. STORE CLEANLY BETWEEN USE. CORRECTED: THE PREP COOK CLEANED THE KNIVES AND WILL STORE ON CLEAN PART OF TABLE.
    General violation description:
    3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
  • Repairing
    Items:
    Physical facilities
    Locations:
    dish washing area
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    THE LARGE SHELF BRACKET OVER ENTRY END OF DISH MACHINE HAS PEELING PAINT. REPAIR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 07/26/2013Routine
  • Critical: Responsibility of Permit Holde
    Comment:
    NOT CORRECTED: EMPLOYEES HAVE NOT BEEN SCREENED FOR "BIG 5" FOODBORNE ILLNESS EXPOSURE/ HISTORY. USING THE MDA FORMS PREVIOUSLY PROVIDED OR USING YOUR OWN PROCEDURE, SCREEN EMPLOYEES WITHIN 3 DAYS.,
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
02/26/2013Follow-up
  • Critical: Backflow Prevention
    Comment:
    CORRECTED BY PROVIDING AIR GAPS. WALK-IN COOLER HAD PROPER AIR GAP PREVIOUSLY.
    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: Potentially Hazardous Food (Ti
    Comment:
    CORRECTED BY HOLDING PHF BELOW 41F.
    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: Ready-to-Eat, Potentially Haza
    Comment:
    CORRECTED BY DATE MARKING.
    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 Permit Holde
    Comment:
    NOT CORRECTED - SCREEN EMPLOYEES FOR "BIG 5" FOODBORNE ILLNESS EXPOSURE. FORMS PROVIDED WITHIN 1 WEEK., ,
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
02/15/2013Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on
    Corrections:
    Provide adequate air gap.
    Comment:
    PROVIDE AIR GAPS ON THE FOLLOWING: WALK IN COOLER CONDENSER AND ICE MACHINE DRAIN LINES AS DISCUSSED. DRAIN LINES FOR THE STEAM TABLE AND FRONT COUNTER ICE BIN AND DIPPER WELL COULD NOT BE SEEN. CLEAN UNDER THE FRONT COUNTER AND MAKE AIR GAPPED DRAIN LINES VISIBLE. ENSURE PROPER AIR GAPS ON THOSE DRAIN LINES. ,
    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: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    COOK LINE PREP COOLER: OBSERVED CUT TOMATOES AT 54F AND CUT LETTUCE AT 53F IN THE COOLER TOP. FETA CHEESE 46F AND COTTAGE CHEESE, DELI MEATS, TARTAR SAUCE, SOUR CREAM, TUNA, SWISS CHEESE AT 44F IN THE COOLER BOTTOM. HOLD AT OR BELOW 41F. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION, FAX TO NUMBER ON FORM WITHIN 2 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: 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 COOKED RIBS, PRIME RIB, ROAST BEEF, HAM, LASAGNA, STUFFING WITHOUT DATE MARKING. DATE MARK AS REQUIRED. COMPLETE THE RISK CONTROL PLAN. FAX TO NUMBER ON FORM WITHIN 2 DAYS.,
    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 Permit Holde
    Items:
    Person-in-charge
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    EMPLOYEES HAVE NOT BEEN SCREENED FOR BIG 5 FOODBORNE ILLNESS EXPOSURE/HISTORY. SCREEN CURRENT AND FUTURE EMPLOYEES USING THE FORMS PROVIDED OR DEVELOP YOUR OWN PROCEDURE THAT MEETS THE FOOD CODE., , ,
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures
    Locations:
    Under Front Counter
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    General violation description:
    6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
  • Food Storage
    Items:
    Food item(s) in storage
    Locations:
    storage area
    Problems:
    Exposed to dust, splash, or other contaminates
    Corrections:
    Store in protected manner.
    Comment:
    DIRTY TENNIS SHOE AND TOOLS STORED ON POTABLE ICE BAGS, AND NEXT TO CRACKERS ON FOOD SHELF. CORRECTED BY REMOVING THE SHOE AND TOOLS.
    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
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    REPEAT: CORRECT WITHIN 90 DAYS.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
 01/22/2013Routine
  • Critical: Clean Sight/Touch-No Accum/Enc
    Comment:
    INTERIOR OF ICE MACHINE IS 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: Hot and cold holding
    Comment:
    SLICED TOMATOES 41F MAIN LINE FLIP TOP.
    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: Preventing Contamination from
    Comment:
    GLOVES UTILIZED.
    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:
    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
  • Critical: System Maintained in Good Repa
    Comment:
    HAND WASH SINK HANDLE HAS BEEN TEMPORARILY CORRECTED. PROVIDE A LONG TERM REPAIR.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: When to Wash
    Comment:
    HAND WASHING OBSERVED.
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
 07/17/2012Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    INTERIOR OF ICE MACHINE 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: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    SLICED TOMATOES MAIN LINE FLIP TOP 61F.,
    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: 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 WORKING WITH COOKED HAM WITH OUT GLOVES.,
    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
    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 COOKED TURKEY BREAST IN WALK IN 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: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    HANDLE TO MAIN LINE HAND WASH SINK IS NOT FUNCTIONING.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Critical: When to Wash
    Items:
    Employee(s)
    Problems:
    Did not wash hands after handling soiled equipment, surfaces, utensils
    Corrections:
    Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
    Comment:
    OBSERVED DISH WASHER HANDLING SOILED THEN TO CLEAN WITH OUT WASHING HANDS. ,
    General violation description:
    2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under  2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
  • Food storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    POTATOES ON FLOOR DRY STORAGE AREA, ALSO, NUMERIOUS ITEMS ARE STORED ON FLOOR OF WALK IN COOLERS.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    WAITRESS STATION COOLER DOORS DAMAGED.
    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.
  • Hand Cleanser, Availabilty
    Items:
    Soap
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    SOAP MISSING AT MAIN LINE AND DISH AREA HAND SINKS.
    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)
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE HAND WASH SIGNS FOR ALL HAND WASH SINKS.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    NEAR BREAD RACK.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    SEE REAR DOOR.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
 06/28/2012Routine Inspection
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    RAW FISH STORED NEXT TO RAW BEEF IN WALK IN COOLER., THIS WAS CORRECTED BY REORGANIZING ITEMS.
    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
  • Food storage
    Items:
    Food item(s) in storage
    Problems:
    Stored on floor or less than 6 inches above floor
    Corrections:
    Store at least 6 inches above the floor.
    Comment:
    SEE POTATOES IN CARTON DRY STORAGE.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    WAITRESS STATION COOLER DOOR DAMAGED.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    REAR DOOR NOT CLOSING PROPERLY.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
 12/16/2011Routine Inspection
  • Critical: System Maintained in Good Repa
    Comment:
    LEAK HAS BEEN REPAIRED.
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
 07/12/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    CAN OPENER SOILED. KEEP CLEAN. THIS WAS 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: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    OBSERVED CARTON/BOX OF EGGS 48F IN KITCHEN. STORE AT OR BELOW 41F. THIS WAS CORRECTED BY PLACING EGGS IN COOLER.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: System Maintained in Good Repa
    Items:
    Plumbing system
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    CURRENTLY DISH MACHINE IS LEAKING. REPAIR.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REACH IN COOLER DOORS ARE DAMAGED IN WAITRESS AREA. ALSO, GASKETS ARE WORN. REPAIR.
    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.
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Problems:
    Not provided
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Outer Openings, Protected
    Items:
    Outer opening(s)
    Problems:
    Not tight-fitting
    Corrections:
    Repair/replace to meet requirements above.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
 06/29/2011Routine Inspection
  • Critical: Food Contact Surfaces and Uten
    Comment:
    FOOD CONTACT SURFACES ARE NOW SMOOTH AND EASILY CLEANABLE.
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hot and cold holding
    Comment:
    CREAMERS ARE NOW NON REFRIGERATOR TYPE. SLICED TOMATOES MAINLINE 40F. HOME MADE SALAD DRESSING 39F IN WAITRESS AREA. TOMATOES ARE ADDED TO SALADS AS NEEDED.
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
 01/10/2011Follow-up
  • Critical: Clean Sight/Touch-No Accum/Enc
    Items:
    Food-contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. CAN OPENER VERY SOILED. CLEAN IMMEDIATELY.,
    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: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Problems:
    In poor repair
    Comment:
    FOOD CONTACT SURFACES SHALL BE SMOOTH AND EASILY CLEANABLE. MANY FOOD CONTACT SURFACES ARE WORN, DAMAGED AND NO LONGER EASILY CLEANABLE. SEE THE FOLLOWING ITEMS: BLUE FLOUR CONTAINER, SALAD CAN (LARGE AND WHITE IN WALK IN COOLER) PLEASE REPLACE THESE AND ANY OTHER WORN OR DAMAGED FOOD CONTACT SURFACES.,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hot and cold holding
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    POTENTIALLY HAZARDOUS FOODS SHALL BE MAINTAINED HOT, AT OR ABOVE 135F OR COLD, AT OR BELOW 41F. COFFEE CREAMERS ON DINING TABLES 71F, SLICED TOMATOES 44F ON MAIN COOK LINE MAKE TOP COOLER, HOME MADE RANCH DRESSING 66F IN FRONT WAITRESS AREA 67F, COOKED SAUSAGE IN METAL PAN ON COOK LINE 76F. PLEASE KEEP HOT FOODS HOT AT OR ABOVE 135F OR COLD AT OR BELOW 41F. ,
    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: Preventing Contamination from
    Items:
    Employee(s)
    Problems:
    With soiled/contaminated hands/arms
    Corrections:
    Hands/arms shall be washed with soap and hot water at handsink.
    Comment:
    FOOD EMPLOYEES SHALL WASH HANDS TO PREVENT CONTAMINATION. FOOD EMPLOYEE OBSERVED CHANGING GLOVES WITHOUT WASHING HANDS BETWEEN GLOVE CHANGING STEP. ALSO, OBSERVED FOOD EMPLOYEE HANDLING RAW MEAT THEN TOUCHING PLATE WITH READY TO EAT FOODS READY FOR SERVICE TO CUSTOMERS. PLEASE TRAIN EMPLOYEES PROPER PROCEDURES. ,
    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
    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.
    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
    Items:
    Person-in-charge
    Problems:
    Fail to require employees to report illness as rule requires
    Corrections:
    Require reporting as stated above.
    Comment:
    THE PERMIT HOLDER SHALL REQUIRE FOOD EMPLOYEES TO REPORT TO THE PERSON IN CHARGE INFORMATION ABOUT THEIR HEALTH AS RELATED TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. PERSON IN CHARGE NOT TRAINING EMPLOYEES CONCERNING SYMPTOMS OF DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD. PLEASE TRAIN EMPLOYEES.,
    General violation description:
    2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal product(s)
    Problems:
    Not separated from each other
    Comment:
    FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION. BUCKET OF RAW CHICKEN WAS STORED ON SEALED PACKAGE OF RAW BEEF. MANY FOOD ITEMS WERE UNCOVERED IN WALK IN COOLER. STORE RAW CHICKEN BELOW RAW BEEF AND COVER ITEMS IN THIS UNIT.,
    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)
    Problems:
    Not separated from
    Corrections:
    Relocate.
    Comment:
    POISONOUS OR TOXIC MATERIALS SHALL BE STORED SO THEY CAN NOT CONTAMINATE FOOD, EQUIPMENT OR UTENSILS. CHAFING FUEL AND PAINTS (GALLON CANS) STORED ON SAME SHELVES AS FOOD IN DRY STORAGE ROOM. REMOVE THESE ITEMS.,
    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
    Problems:
    Not maintained
    Corrections:
    Maintain in good repair
    Comment:
    A PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. CURRENTLY HAND WASH SINK LOCATED ON MAIN COOK LINE HAS NO RUNNING WATER. PLEASE REPAIR.,
    General violation description:
    5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. SEE FLOORS IN DRY STORAGE ROOM AND IN DISH/KITCHEN AREA. DRY STORAGE RACKS AND RACKS IN 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.
  • Cleaning, Frequency/Restrictio
    Items:
    Physical facilities/structures
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NEEDED TO THEM CLEAN. SEE FLOORS THROUGHOUT, RACKS FOR STORAGE, EQUIPMENT SUCH AS FRYER AND DISPLAY 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.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Comment:
    PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR. SEE FLOORING IN DISH AREA (TILES DAMAGED AND GROUT WORN DOWN). WALL TILES NEXT TO RANGE, HOLE IN WALL BEHIND EQUIPMENT. REPAIR AS NEEDED.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATIONS OF SANITIZING SOLUTIONS SHALL BE PROVIDED. PLEASE 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)
 12/08/2010Routine Inspection
  • Critical: Consumption of Raw Animal Food
    Comment:
    MENUS ARE NOW DONE CORRECTLY( ASTERISKS AND * COOKED TO ORDER ADDED) EXCESSIVE ITEMS ARE NOT MARKED.
    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: Eating, Drinking or Tobacco
    Comment:
    NO EMPLOYEES DRINKING FROM UNCOVERED CUPS IN THE KITCHEN TODAY.
    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:
    DATE MARKING IS DONE PROPERLY.
    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
  • Wiping Cloths, Use Limitation
    Comment:
    WIPING CLOTHS ARE STORED IN A WIPING CLOTH SOLUTION.
    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
 08/11/2010Follow-up

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