- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- FOOD CONTACT SURFACES ON THE COOK LINE SUCH AS CUTTING BOARDS, KNIVES, SPATULAS, AND TONGS ARE CLEANED AND SANITIZED AT THE END OF EACH 8 HOUR SHIFT. FOOD CONTACT SURFACES MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS DURING CONTINUOUS USE. INCREASE FREQUENCY OF CLEANING AND SANITIZING FOR FOOD CONTACT SURFACES. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH EMPLOYEES AND MANAGEMENT. ALL NOTED ITEMS WILL BE CLEANED AND SANITIZED MID-SHIFT AND AT THE END OF EACH SHIFT.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- FOOD PROBE THERMOMETER OBSERVED READING 0*F AT ROOM TEMPERATURE. THE NEEDLE DROPPED INTO THE PORTION OF THE DIAL WITH NO TEMPERATURE MEASUREMENTS WHEN THE PROBE WAS PLACED IN AN ICE WATER SLURRY. FOOD THERMOMETERS SHALL BE CALIBRATED PER MANUFACTURER'S SPECIFICATIONS OFTEN ENOUGH TO ENSURE THEIR ACCURACY. CALIBRATE THERMOMETER NOW AND OFTEN ENOUGH TO ENSURE ACCURACY. CORRECTED AT TIME OF INSPECTION BY CALIBRATING THE THERMOMETER TO READ 32*F WHEN THE PROBE WAS SUBMERGED IN THE ICE WATER SLURRY.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER JUG OBSERVED TO BE FULL. 50-100 PPM CHLORINE IS REQUIRED TO SANITIZE WARES. ADJUST DISH MACHINE TO PROVIDE 50-100 PPM CHLORINE DURING THE SANITIZE RINSE. CORRECTED AT TIME OF INSPECTION BY PRIMING THE SANITIZER PUMP. 100 PPM CHLORINE DETECTED.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible Items stored In front of
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- ACCESS TO THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK IS BLOCKED BY THE OPEN DOOR FROM THE MAINTENANCE ROOM. HAND WASH SINKS MUST BE KEPT CLEAR AND ACCESSIBLE FOR HAND WASHING AT ALL TIMES. KEEP HAND WASH SINK ACCESSIBLE FOR HAND WASHING. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH STAFF AND MANAGEMENT. DOOR CLOSED AND WILL BE KEPT CLOSED TO ALLOW ACCESS TO THE HAND WASH SINK BY EMPLOYEES IN THE DISH WASH AREA AND COOK LINE. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- DOOR SEAL GASKETS ON THE COOK LINE PREP COOLER AND 3-DOOR REACH-IN COOLER OBSERVED TO BE CRACKED AND BRITTLE. KEEP EQUIPMENT IN GOOD REPAIR. REPLACE GASKETS.
- 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.
- 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 THE ICE SCOOPS AT THE ICE MACHINE ICE BIN AND THE SERVER AREA ICE BIN STORED WITH HANDLES CONTACTING THE ICE. STORE UTENSILS TO PREVENT HAND CONTACT WITH THE FOOD.
- 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
|
02/05/2015 | Routine |
- Critical: Cleaning Procedure
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS USING THE PROPER HAND WASHING METHOD.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Conveying Sewage
- Comment:
- CORRECTED. NO SEWAGE BACKUP OR EVIDENCE OF SEWAGE BACKUP OBSERVED TODAY AFTER RUNNING THE HAND WASH SINK FOR SEVERAL MINUTES. THE OWNER STATES THAT THE DRAIN LINES WERE SERVICED AND THERE HAS NOT BEEN ANY BACK-UP AFTER THE DATE OF THE ROUTINE INSPECTION.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. ALL REQUIRED FOOD ITEMS OBSERVED WITH DATE MARKINGS. DATE MARKINGS DO NOT EXCEED 7 TOTAL 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: Using a Handwashing Sink
- Comment:
- CORRECTED. THE HAND WASH SINK NEXT TO THE 3-COMPARTMENT SINK IS ACCESSIBLE FOR USE. NO DRINKS OR ICE OBSERVED DUMPED INTO THE FRONT HAND WASH SINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Critical: When to Wash
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS WHEN CHANGING TASKS AND WHEN RETURNING TO THE KITCHEN AS 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
- Critical: Where to Wash
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS AT THE DESIGNATED HAND WASH SINKS AND NOT AT THE FOOD PREP OR 3-COMPARTMENT SINKS.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
09/05/2014 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water and soap.
- Comment:
- OBSERVED COOK LINE EMPLOYEE RINSING ONE HAND FOR SEVERAL SECONDS AT THE FOOD PREP SINK INSTEAD OF WASHING BOTH HANDS WITH SOAP AND WARM WATER FOR 20 SECONDS AT THE HAND WASH SINK. EMPLOYEES MUST WASH HANDS PROPERLY. TRAIN STAFF ON PROPER HAND WASH PROCEDURES. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- SEVERAL UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED. CORRECTED AT TIME OF INSPECTION BY LABELING THE SPRAY BOTTLES WITH THE COMMON NAMES OF THE CONTENTS.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Conveying Sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal Through approved Sanitary sewage system
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- 2 FLOOR DRAIN IN THE KITCHEN OBSERVED BACKING UP AT THE TIME OF INSPECTION. AFTER RUNNING THE HAND WASH SINK AT THE NORTH END OF THE COOK LINE, THE 2 FLOOR DRAINS NEAREST THE WALK-IN COOLER OBSERVED BACKING UP WITH GREY CLOUDY LIQUID, SOLID MATTER RESEMBLING FOOD DEBRIS, AND A FOUL ODOR WAS DETECTED. FACILITY MANAGEMENT IMMEDIATELY CALLED WITH PLUMBER AND CLOSED THE FACILITY. STAFF MOPPED UP THE LIQUID AND THEN MOPPED WITH AREA WITH BLEACH WATER. SEWAGE MUST BE CONVEYED TO THE POINT OF DISPOSAL THROUGH THE SEWAGE SYSTEM. UNCLOG OR REPAIR THE FLOOR DRAINS TO DRAIN PROPERLY. THE FACILITY MAY RE-OPEN ONCE THE DRAINS ARE FUNCTIONING PROPERLY AND THE AREA HAS BEEN SANITIZED. ONGOING COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- 2 DENTED CANS OF BEANS OBSERVED ON THE DRY STORAGE SHELF. CORRECTED AT TIME OF INSPECTION BY REMOVING THE DENTED CANS FROM THE DRY STORAGE SHELF AND PLACING THEM INTO THE OFFICE TO BE RETURNED TO THE DISTRIBUTOR.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- 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 PEELED BANANA WITH BARE HANDS. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH MANAGER AND EMPLOYEE. EMPLOYEE WAS INSTRUCTED TO WEAR GLOVES WHEN HANDLING PEELED BANANAS AND ALL READY-TO-EAT FOOD.
- 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, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- 1. NO DATE MARKINGS OBSERVED ON SEVERAL FOOD ITEMS IN THE WALK-IN COOLER SUCH AS COOKED SOUP NOODLES, CABBAGE SOUP, CHICKEN NOODLE SOUP, CHILI, RANCH DRESSING. 2. MANY FOOD ITEMS IN THE WALK-IN COOLER OBSERVED DATE MARKED WITH AN EXPIRATION DATE ON THE 8TH DAY AFTER PREPARATION. ALL READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE HELD FOR MORE THAN 24 HOURS UNDER REFRIGERATION MUST BE DATE MARKED. DATE MARKED FOODS MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. WHEN DATE MARKING, THE EXPIRATION DATE IS DETERMINED BY ADDING 6 ADDITIONAL DAYS TO THE PREP DATE FOR A TOTAL LIFE OF 7 DAYS. DATE MARK REQUIRED FOODS. ENSURE THAT DATE MARKINGS DO NOT EXCEED 7 DAYS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible Items stored In front of
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- 1. THE HAND WASH SINK NEXT TO THE 3-COMPARTMENT SINK AND NEAREST THE DISH WASHING AREA OBSERVED TO BE BLOCKED BY THE OPEN DOOR FROM THE MAINTENANCE ROOM. 2. FRONT SERVICE AREA HAND WASH SINK OBSERVED USED FOR DUMPING ICE/DRINKS. HAND WASH SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. HAND WASH SINKS ARE TO BE USED FOR HAND WASHING ONLY. KEEP THE DOOR TO THE MAINTENANCE ROOM CLOSED TO ALLOW ACCESS TO THE HAND WASH SINK. USE THE HAND WASH SINKS FOR HAND WASHING ONLY, NO DUMPING, CLEANING, ETC. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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)
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- 2 COOK LINE EMPLOYEES DID NOT WASH HANDS WHEN CHANGING GLOVES, CHANGING TASKS, AND RETURNING TO THE COOK LINE FROM OTHER AREAS IN THE FACILITY. EMPLOYEES MUST WASH HANDS WHEN CONTAMINATED, WHEN CHANGING TASKS AND GLOVES, AFTER TOUCHING NON-FOOD ITEMS, ETC. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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
- Critical: Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- 1. DISH WASHING EMPLOYEE USES 3-COMPARTMENT SINK FOR HAND WASHING. 2. COOK LINE EMPLOYEE OBSERVED WASHING HANDS AT 1-COMPARTMENT FOOD PREP SINK. EMPLOYEES MUST USE A DESIGNATED HAND WASH SINK FOR HAND WASHING. USE THE DESIGNATED HAND WASH SINKS FOR HAND WASHING. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Clean Condition
- Items:
- Employee clothing apron
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED FOOD EMPLOYEE EXITING REST ROOM STALL WHILE WEARING APRON. FOOD EMPLOYEES MUST REMOVE APRONS PRIOR TO ENTERING THE RESTROOM TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND FOOD ITEMS. ENFORCE PROPER APRON USE.
- General violation description:
- 2-304.11 - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures Ceiling
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE CEILING TILES AND CEILING VENT IN THE DISH WASHING AREA OBSERVED SOILED WITH DUST/DEBRIS. CLEAN AND 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.
- 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:
- 1. THE ICE SCOOPS IN 2 ICE BINS OBSERVED WITH THE HANDLE LAYING IN THE ICE. 2. DISPOSABLE PLASTIC PORTION CUPS USED AS SCOOPS AND STORED IN FOODS SUCH AS RANCH DRESSING, BLEU CHEESE DRESSING, CAESAR DRESSING, SPICY RANCH DRESSING, DILL SAUCE, TARTAR SAUCE. SCOOPS FOR FOOD MUST HAVE A HANDLE AND BE STORED TO PREVENT HAND CONTACT WITH THE FOOD. SCOOPS MUST BE MADE FROM DURABLE MATERIALS. STORE ICE SCOOPS WITH THE HANDLE EXTENDING OUT OF THE ICE. PROVIDE SCOOPS WITH HANDLES FOR THE SAUCES/DRESSINGS AND STORE TO PREVENT HAND CONTACT WITH THE FOODS.
- 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
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- THE 2 LIGHT FIXTURES IN THE DISH WASH AREA OBSERVED MISSING THE LIGHT SHIELDS. REPLACE.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s), Wiping cloth(s)
- Problems:
- Stored in, Not completely submerged in sanitizing solution
- Corrections:
- , Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS OBSERVED STORED ON COUNTERS THROUGHOUT THE FACILITY. STORE WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION 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
|
08/11/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store above 135 degrees F.
- Comment:
- OBSERVED CABBAGE SOUP AT 120F IN HOT HOLDING STATION NEAR THE FRONT SERVICE AREA. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) FOR HOT HOLDING MUST BE HELD AT 135 F OR HIGHER. PIC HAD COOK REHEAT SOUP TO 165 F. 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)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows walls to be soiled
- Corrections:
- Store in manner that prevents walls from becoming soiled.
- Comment:
- OBSERVED MOPS DRYING AND STAINING WALLS. MOPS SHALL BE PROPERLY AIR DRY TO AVOID SOILING WALLS. ALLOW MOPS TO AIR DRY OVER THE MOP SINK DRAIN. VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in
- Comment:
- WIPING CLOTHS WERE STORED IN SANITIZING SOLUTION THAT WAS GREATER THAN 400 PPM FOR QUAT SOLUTION. WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION AT THE CORRECT CONCENTRATION IN MG/L. QUAT SANITIZING SOLUTION IS USUALLY 150 PPM TO 350 PPM OR ACCORDING TO MANUFACTURER'S INSTRUCTION. PIC PROVIDED A SOLUTION AT A CONCENTRATION BETWEEN 200 TO 400 PPM. CORRECTED.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
03/31/2014 | Routine |
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- CURRENTLY ONION STORAGE CONTAINER IS CRACKED AND DAMAGED. REPLACE.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
09/17/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- COOKLINE DRAWERS HAD HAM AT 43F, HAMBURGER WAS 38F. IN SALAD TABLE SOUR CREAM WAS 43F. VIOLATION 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: System Maintained in Good Repa
- Comment:
- HOT WATER HANDLE HAS BEEN REPLACED ON MOP SINK. VIOLATION CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/20/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ON COOKLINE, 2 LEFT DRAWERS UNDER GRILL HAVE HAM AT 48F, RIBS ARE 50F, BURGERS ARE 45F. IN SALAD COOLER, SOUR CREAM WAS 56F, RANCH WAS 50F, DISCARD IMMEDIATELY ALL PHF'S OVER 41F IN THESE UNITS. KEEP PHF'S UNDER 41F AT ALL TIMES. CORRECT TODAY, REVISIT 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: System Maintained in Good Repa
- Items:
- Plumbing system water line(s)
- Problems:
- Not maintained
- Corrections:
- Trim, file and maintain.
- Comment:
- REPAIR HOT WATER HANDLE ON MOP SINK WITHIN 10 DAYS, HOT WATER HANDLE IS NOT WORKING TODAY. PLUMBING IS NOT IN GOOD WORKING ORDER.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPLACE BROKEN FLOOR TILES ADJACENT TO MOP SINK BY NEXT INSPECTION. A FEW FLOOR TILES ARE CRACKED. FLOOR MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. RECHECK IN 6 MONTHS, NEXT ROUTINE INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
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09/05/2012 | Routine |
- Drying mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- PROVIDE MOP HANGERS FOR MOP SINK BY NEXT INSPECTION, MOPS MUST HANG TO DRY TO AVOID BACTERIAL CONTAMINATION/BACTERIAL GROWTH. CORRECT BY NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Other Personal Care Items, Sto
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- PROVIDE A COAT RACK OR DESIGNATE A SHELF IN THE DRY STORAGE ROOM AWAY FROM FOOD, FOR EMPLOYEE COATS AND PERSONAL ITEMS. COATS ARE ON SHELF IN DRY STORAGE ROOM TODAY. RECHECK IN 6 MONTHS.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
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03/08/2012 | Routine Inspection |
- Critical: Cooling
- Comment:
- SOUP IS NOW COOLED PROPERLY, IT IS KEPT OUT, AND THEN PLACED IN THE WIF UNTIL IT COMES DOWN TO 70F, THE SOUP IS THEN PLACED IN SMALL BUCKETS IN THE WIC. SOUPS MADE THIS AM WERE 35F AT TIME OF INSPECTION.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- ALL RTE POT. HAZ. FOODS ARE PROPERLY DATE MARKED WITH DISCARD DATES. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Food storage
- Comment:
- ALL FOODS ARE 6" OFF FLOOR IN WIC AND WIF.;(A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
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10/12/2011 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- 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:
- SOUP WAS FOUND IN A 5 GALLON BUCKET IN THE WALK IN COOLER AT 110F. SOUP WAS FINISHED COOKING AT 9:30 AM. COOL IN SHALLOW PANS OR USE ICE BATHS OR ICE PADDLES AND REDUCE TEMP TO 70F WITHIN 2 HOURS AND 41F WITHIN AN ADDITIONAL 4 HOURS. CORRECT PRACTICE IMMEDIATELY. SOUP DISCARDED AT TIME OF INSPECTION.
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Locations:
- walk-in cooler(s)
- 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:
- SOUP WAS FOUND IN A 5 GALLON BUCKET IN THE WALK IN COOLER AT 110F. SOUP WAS FINISHED COOKING AT 9:30 AM. COOL IN SHALLOW PANS OR USE ICE BATHS OR ICE PADDLES AND REDUCE TEMP TO 70F WITHIN 2 HOURS AND 41F WITHIN AN ADDITIONAL 4 HOURS. CORRECT PRACTICE IMMEDIATELY. SOUP DISCARDED AT TIME OF INSPECTION.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED TURKEY, GYRO MEAT, RIBS, HAM, ETC, WERE FOUND IN WALK IN COOLER WITHOUT DISCARD DATES. CORRECT PRACTICE IMMEDIATELY, MARK ALL RTE PHF'S WITH A DISCARD DATE NO LONGER THAN 7 DAYS FROM OPEN/ PREP/ SLICE. REVISIT WITHIN 10 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: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED TURKEY, GYRO MEAT, RIBS, HAM, ETC, WERE FOUND IN WALK IN COOLER WITHOUT DISCARD DATES. CORRECT PRACTICE IMMEDIATELY, MARK ALL RTE PHF'S WITH A DISCARD DATE NO LONGER THAN 7 DAYS FROM OPEN/ PREP/ SLICE. REVISIT WITHIN 10 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN BUILD UP OF GREASE UNDER COOKLINE ON AN INCREASED BASIS, RECHECK NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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:
- STORE ALL FOOD ITEMS 6 INCHES OFF FLOOR IN WALK IN FREEZER AND WALK IN COOLER AT ALL TIMES, CORRECT BY MOVING BOXES OF FROZEN ITEMS AND BUCKETS WITH SOUPS AND BATTER 6 INCHES OFF FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Food 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:
- STORE ALL FOOD ITEMS 6 INCHES OFF FLOOR IN WALK IN FREEZER AND WALK IN COOLER AT ALL TIMES, CORRECT BY MOVING BOXES OF FROZEN ITEMS AND BUCKETS WITH SOUPS AND BATTER 6 INCHES OFF FLOOR.,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS FOUND THROUGHOUT KITCHEN AND WAIT STATION ON THE COUNTERS, STORE SUBMERGED IN SANITIZER 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
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09/23/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- HAM IN LOWBOY COOLER WAS 40F. 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: Preventing Contamination from
- Comment:
- EMPLOYEES WERE WEARING GLOVES PROPERLY ON COOKLINE. CORRECTED.
- 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
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04/05/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- DRAWER COOLER UNDER COOKLINE HAD STEAKS AT 46F AND CUT HAM AT 46F, REPAIR/ADJUST COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS UNDER 41F AT ALL TIMES.,
- 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:
- NO GLOVES WERE AVAILABLE AT TIME OF INSPECTION, EMPLOYEES WERE NOT USING GLOVES WHEN ASSEMBLING SANDWICHES OR HANDLING OTHER READY TO EAT FOODS. GLOVES WERE FOUND AND USED AFTER DISCUSSING THIS WITH MANAGER. CORRECT PRACTICE IMMEDIATELY, REVISIT IN 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
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03/17/2011 | Routine Inspection |
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN THE UPPER SHIELD IN THE ICE MACHINE BIN.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR INDER THE ICE MACHINE.
- 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.
- Equipment, Cleaning Frequency
- Items:
- Warewashing equipment
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- CLEAN THE DISHMACHINE RACKS. REMOVE CORROSION AND BUILD-UP OF BLACK GOOEY RESIDUE AND LIME ( TRY A POWER WASH).
- General violation description:
- 4-501.14 - A WAREWASHING machine
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09/21/2010 | Routine Inspection |
- Critical: Package Integrity
- Comment:
- NONE SEEN TODAY.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: System Maintained in Good Repa
- Comment:
- HOT WATER FAUCET FOR 3 COMP. SINK - REPAIRED - HOT WATER SUPPLIED. HOT WATER SUPPLY TO HAN SINK PROVIDED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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04/15/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Rams Horn Of Taylor, 13110 Telegraph, Taylor, MI 48180 »