Ramseys Family Diner, 12552 Dix, Southgate, MI 48195 - inspection findings and violations

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Business Info

Restaurant name: RAMSEYS FAMILY DINER
Address: 12552 Dix, Southgate, MI 48195
Permit #: 031098
Non-smoking facility: No
Last inspection: 03/03/2015
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Inspection findings

Inspection date

Type
  • Critical: Equipment, Food-Contact Surfac
    Comment:
    Slicer blade cleaned and sanitized. VIOLATION CORRECTED.
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hand Drying Provision
    Comment:
    Paper towel dispenser refilled. VIOLATION CORRECTED DURING INSPECTION.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Handwashing Sinks
    Comment:
    Hand washing sink installed, soap and paper towels present. VIOLATION CORRECTED.
    General violation description:
    5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under  5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    All PHFs are dated correctly. VIOLATION CORRECTED.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: When Plans Are Required
    Comment:
    Plans have not been submitted to WCHD. Owner has until March 10 to submit plans. VIOLATION NOT CORRECTED., Plans submitted to WCHD. VIOLATION CORRECTED.
    General violation description:
    8-201.11 - A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before: (A) The construction of a food establishment
 03/03/2015Follow-up
  • Critical: Equipment, Food-Contact Surfac
    Items:
    Food-contact surface(s) Equipment slicer
    Locations:
    slicer
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    Food on underside of slicer blade. Clean and sanitize this food contact surface after use. WCHD will return within 10 days to ensure violation is corrected.,
    General violation description:
    4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    No paper towel at hand sink in waitress area and back hand sink. Provide. , This is a repeat Priority Foundation (Pf) violation. PIC will complete Risk Control Plan (RCP) in lieu of an office consultation. Complete and hand in at follow up inspection (within 10 days).,
    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 Sinks
    Items:
    Handwashing lavatories
    Locations:
    kitchen
    Problems:
    Inadequate
    Corrections:
    Provide additional equipment to meet requirement above.
    Comment:
    No hand washing sink in dishwashing room. Provide conveniently located sink, along with soap, paper towel, trash, and hand washing sign. WCHD will return within 10 days to ensure this violation is corrected.,
    General violation description:
    5-203.11 - (A) Except as specified in (B) and (C) of this section, at least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under  5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, automatic handwashing facilities may be substituted for handwashing lavatories in a FOOD ESTABLISHMENT that has at least one handwashing lavatory. (C) If APPROVED, when FOOD exposure is limited and handwashing lavatories are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.
  • Critical: Ice Used as Exterior Coolant,
    Items:
    Ice
    Locations:
    Ice machine(s)
    Problems:
    Used as a cooling medium
    Corrections:
    Cannot be used for food
    Comment:
    Plastic gallon of milk sitting in ice of ice machine. This ice cannot be used as food. Remove milk from cooler and dispose of ice that has come into contact with container., Bottles removed from bin and placed into reach in cooler. This ice shall be thrown out. VIOLATION CORRECTED.
    General violation description:
    3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    In house prepared ready-to-eat potentially hazardous food(s)
    Locations:
    reach-in cooler
    Problems:
    Without date of consumption marking
    Corrections:
    Provide proper date marks as stated above.
    Comment:
    The following ready to eat, potentially hazardous foods are not date marked: kitchen made coleslaw, sliced cooked ham, cooked sausage. Mark with expiration date of not more than 7 days from date of preparation (date of prep is day #1). WCHD will return within 10 days to ensure violation is corrected.,
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: When Plans Are Required
    Items:
    Plan(s) construction
    Problems:
    Not submitted for approval before Construction
    Corrections:
    Submit plans for approval prior to continuation of work.
    Comment:
    Food service equipment has moved into adjoining building without WCHD Plan Review approval. This includes: ice machine, pop machine, and coffee machine moved to other side of wall
    General violation description:
    8-201.11 - a new dishmachine in another room
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system intake air ducts
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    Ventilation hoods filters greasy. Clean.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Floor and Wall Junctures, Cove
    Items:
    Floor(s) juncture
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    No coving in kitchen. Provide.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Floors, Walls, and Ceilings
    Items:
    Wall(s) wall covering(s)
    Locations:
    kitchen
    Problems:
    Not constructed, designed, installed to be Easily cleanable
    Corrections:
    Repair/replace to be smooth and easily cleanable.
    Comment:
    Wood paneling present in portions of kitchen. This paneling is NOT smooth or easily cleanable. Provide.
    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.
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    No thermometer provided in cook line prep cooler. Provide.
    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)
 02/16/2015Routine
  • Critical: Backflow Prevention
    Comment:
    CORRECTED. BOTH DRAIN LINES FROM THE ICE MACHINE HAVE BEEN SHORTENED TO PROVIDE ADEQUATE AIR GAP ABOVE THE FLOOR DRAIN.
    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: Sanitizing Solutions, Testing
    Comment:
    CORRECTED. CHLORINE TEST STRIPS PROVIDED.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
 09/05/2014Follow-up
  • Critical: Backflow Prevention
    Items:
    Backflow/backsiphonage prevention device(s)
    Problems:
    Not provided on Ice machine
    Corrections:
    Provide adequate air gap.
    Comment:
    2 DRAIN LINES FROM THE ICE MACHINE OBSERVED EXTENDING BELOW THE FLOOD RIM LEVEL OF THE FLOOR DRAIN. AN AIR GAP OF AT LEAST 1" MUST BE PRESENT BETWEEN THE END OF THE DRAIN LINES FROM FOOD EQUIPMENT AND THE FLOOD RIM OF THE FLOOR DRAIN. SHORTEN/ADJUST/SECURE THE DRAIN LINES TO PROVIDE AN ADEQUATE AIR GAP. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. , ;(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.
    General violation description:
    5-402.11 -
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO PAPER TOWEL PROVIDED AT THE HAND WASH SINK IN THE MEN'S RESTROOM. CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWEL IN THE MEN'S RESTROOM.
    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
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO PAPER SOAP PROVIDED AT THE HAND WASH SINK IN THE MEN'S RESTROOM AND AT THE HAND WASH SINK ACROSS FROM THE 3-COMPARTMENT SINK. CORRECTED AT TIME OF INSPECTION BY PROVIDING SOAP AT THE NOTED HAND WASH 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)
  • Critical: Packaged and Unpackaged Food -
    Items:
    Raw animal food(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:
    IN THE 3-DOOR REACH-IN COOLER OBSERVED COOKED HAM STORED IN A TUB WITH RAW BEEF, RAW TURKEY STORED IN A TUB WITH RAW PORK AND BEEF, RAW SHELL EGGS STORED ON THE TOP SHELF ABOVE COOKED FOODS. RAW MEATS AND EGGS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. RAW TURKEY MUST BE STORED BELOW AND AWAY FROM PORK AND BEEF. REARRANGE THE NOTED FOODS TO PREVENT CROSS-CONTAMINATION. CORRECTED AT TIME OF INSPECTION BY MOVING THE COOKED HAM TO A SEPARATE CONTAINER, MOVING THE RAW TURKEY TO A SEPARATE CONTAINER, AND MOVING THE RAW EGGS TO THE LOWEST SHELF TO PREVENT CROSS CONTAMINATION.
    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: 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 CHOPPING ONIONS TO BE SERVED RAW WITH BARE HANDS. BARE HAND CONTACT MUST BE PREVENTED WITH ALL READY-TO-EAT FOODS. USE GLOVES, TONGS, OR OTHER UTENSILS WHEN HANDLING READY-TO-EAT FOODS. CORRECTED AT TIME OF INSPECTION. EMPLOYEE WAS INSTRUCTED TO PUT ON 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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO CHLORINE TEST STRIPS PROVIDED. PROVIDE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Critical: Where to Wash
    Items:
    Employee washed/rinsed hands
    Problems:
    In three compartment sink
    Corrections:
    Hands shall be washed in handsink(s) only.
    Comment:
    EMPLOYEE OBSERVED RINSING HANDS AT THE 3-COMPARTMENT SINK BEFORE HANDLING FOOD. EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINKS. CORRECTED AT TIME OF INSPECTION. EMPLOYEE WAS INSTRUCTED TO WASH HANDS AT THE HAND WASH SINK AND DID SO.
    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)
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system intake air ducts
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    VENTILATION HOOD FILTERS SOILED WITH ACCUMULATED GREASE. CLEAN.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Floor and Wall Junctures, Cove
    Items:
    Floor(s) juncture
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    NO COVE BASE MOLDING PROVIDED IN KITCHEN. PROVIDE.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    NO HAND WASH SIGNS POSTED IN THE WOMEN'S RESTROOM AND THE KITCHEN HAND WASH SINK. POST.
    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.
  • Maintaining Refuse Areas and E
    Items:
    Refuse storage area(s)/enclosures
    Problems:
    With accumulation of debris
    Corrections:
    Keep clean.
    Comment:
    DUMPSTER ENCLOSURE SOILED WITH BOXES/LITTER. KEEP CLEAN.
    General violation description:
    5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
  • Repairing
    Items:
    Physical facilities Ceiling(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    1. DAMAGED/MISSING FLOOR TILES IN COOK LINE AREA 2. MISSING WALL TILES IN KITCHEN 3. WATER DAMAGED CEILING TILES/CEILING LEAK IN STORAGE AREA 4. MISSING CEILING TILES IN PREP AREA THE PHYSICAL FACILITY MUST BE KEPT IN GOOD REPAIR. REPAIR NOTED ITEMS.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO AMBIENT AIR THERMOMETER PROVIDED IN THE COOK LINE PREP COOLER. PROVIDE.
    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)
 08/18/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS AT THE HAND WASH SINK IN THE KITCHEN AND THE HAND WASH SINK IN THE SERVER AREA.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Hot food item(s)
    Problems:
    Stored below 135 degrees F
    Corrections:
    Store above 135 degrees F.
    Comment:
    BEEF TIPS IN GRAVY AT 125*F IN THE CENTER AND CREAM OF BROCCOLI SOUP AT 110*F IN THE CENTER IN THE STEAM TABLE. BOTH FOOD ITEMS ARE THICK AND HAD NOT BEEN STIRRED RECENTLY. HOT FOODS MUST BE HELD AT 135*F OR HOTTER THROUGHOUT. REHEAT THE NOTED FOODS TO 165*F BEFORE HOLDING AT 135*F. CORRECTED AT TIME OF INSPECTION BY REHEATING THE NOTED FOODS ON THE RANGE TOP BEFORE RETURNING TO THE STEAM TABLE. STIR THE FOODS FREQUENTLY TO MAINTAIN TEMPERATURE THROUGHOUT.
    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: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO CHLORINE TEST STRIPS AVAILABLE TO MONITOR THE SANITIZER CONCENTRATION AT THE DISH MACHINE AND IN WIPING CLOTH BUCKETS. PROVIDE CHLORINE TEST STRIPS. CORRECTED AT TIME OF INSPECTION. PERSON IN CHARGE PURCHASED CHLORINE TEST STRIPS.
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Cleaning Ventilation Systems,
    Items:
    Ventilation system intake air ducts
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    HOOD VENTILATION FILTERS SOILED WITH GREASE ACCUMULATION.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN THE FLOOR BENEATH AND THE WALL NEXT TO THE DEEP FRYER WHERE GREASE AND DEBRIS IS ACCUMULATED.
    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.
  • Covering Receptacles
    Items:
    Waste container(s)/container(s) outside dumpsters
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    DUMPSTER LIDS LEFT OPEN.
    General violation description:
    5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
  • Floor and Wall Junctures, Cove
    Items:
    Floor(s) juncture
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    COVED MOLDING MISSING/DAMAGED THROUGHOUT KITCHEN.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • 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:
    SPOON STORED WITH HANDLE IN THE RICE PILAF. BOWL USED FOR SCOOP AND STORED IN THE BULK SUGAR. SCOOPS MUST HAVE HANDLES AND BE STORED 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
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    1. DAMAGED/MISSING FLOOR TILES IN COOK LINE AREA 2. EXPOSED, UNFINISHED DRY WALL IN KITCHEN 3. MISSING WALL TILE GROUT IN KITCHEN 4. FLOOR TILE GROUT IN KITCHEN IS WORN AWAY LEAVING GAPS WHERE WATER AND FOOD DEBRIS MAY ACCUMULATE
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Repairing
    Items:
    Physical facilities Ceiling(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    SEVERAL ACTIVE CEILING/ROOF LEAKS AND WATER DAMAGED CEILING TILES OBSERVED IN THE DRY STORAGE AREA.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    COOLER THERMOMETERS ARE NOT PRESENT/NOT PLACED IN EASILY VIEWABLE AREAS OF ALL COOLERS.
    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)
  • Wiping Cloths, Use Limitation
    Items:
    Wiping cloth(s) wet
    Problems:
    Not completely submerged in sanitizing solution
    Corrections:
    Store wiping cloths completely submersed in sanitizer.
    Comment:
    4 WET WIPING CLOTHS OBSERVED STORED ON COUNTERS AND SURFACES IN KITCHEN. KEEP WET WIPING CLOTHS STORED 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
 02/21/2014Routine
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO PAPER TOWELS PROVIDED AT THE KITCHEN HAND WASH SINK. CORRECTED AT TIME OF INSPECTION BY PROVIDING PAPER TOWELS A THE KITCHEN HAND WAS SINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Manual and Mechanical Warewash
    Items:
    Chlorine solution concentration
    Problems:
    Below 25 ppm
    Corrections:
    Provide correct concentration as stated above.
    Comment:
    CHLORINE SANITIZER RINSE AT THE DISH MACHINE OBSERVED AT 10 PPM CHLORINE. THE SANITIZER IN THE SUPPLY BUCKET OBSERVED AT 200 PPM CHLORINE. CORRECTED DURING INSPECTION BY PROVIDING FRESH SANITIZER IN THE SUPPLY BUCKET WHICH PROVIDED 50 PPM CHLORINE IN THE SANITIZE RINSE.
    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: Reheating for Hot Holding
    Items:
    Reheated food(s)
    Problems:
    Reheated to less than 165 degrees f
    Corrections:
    Reheat to 165 degrees F for 15 seconds.
    Comment:
    OBSERVED HOT FOODS SUCH AS GRAVIES, SOUPS, GREEN BEANS, CHILI AT 66-80*F IN THE STEAM TABLE. THE FOODS WERE NOT REHEATED TO 165*F BEFORE PLACING INTO THE STEAM TABLE. CORRECTED DURING INSPECTION BY REHEATING THE NOTED FOOD ITEMS ON THE STOVE TOP TO AT LEAST 165*F IN LESS THAN 2 HOURS BEFORE PLACING INTO THE STEAM TABLE.
    General violation description:
    3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
  • Critical: Warewashing Equipment, Cleanin
    Items:
    Cleaning agents for warewashing detergent
    Problems:
    Not used according to manufacturer's label instructions
    Corrections:
    Use according to manufacturer label directions.
    Comment:
    NO SOAP PROVIDED AT THE DISH MACHINE. CORRECTED DURING INSPECTION BY PROVIDING SOAP AT THE DISH MACHINE.
    General violation description:
    4-501.17 - When used for WAREWASHING, the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual WAREWASHING EQUIPMENT as specified in # 4-301.12(C), shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions. (Pf)
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    1. OBSERVED A LARGE ACCUMULATION OF GREASE, FOOD DEBRIS, AND LITTER BENEATH THE COOKING EQUIPMENT 2. THE KITCHEN CEILING VENTS NOTED TO BE DUSTY 3. THE GROUT BETWEEN THE FLOOR TILES IN THE PREP AREA/WARE WASHING AREA IS SOILED
    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.
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    2 UNCOVERED EMPLOYEE BEVERAGES OBSERVED IN THE KITCHEN.
    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
  • Nonfood-Contact Surfaces
    Items:
    Nonfood contact surface(s)
    Problems:
    Soiled
    Corrections:
    Keep clean.
    Comment:
    FOOD DEBRIS OBSERVED ENCRUSTED INTO THE PREP COOLER DOOR GASKETS. AN ACCUMULATION OF GREASE AND FOOD DEBRIS OBSERVED ON THE DRAWER DOORS BENEATH THE COOKING EQUIPMENT.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    1. MANY BROKEN, CRACKED, AND MISSING FLOOR TILES NOTED THROUGHOUT THE KITCHEN 2. MANY BROKEN AND MISSING WALL TILES AND EXPOSED UNFINISHED WOOD AND DRY WALL NOTED THROUGHOUT THE KITCHEN 3. MANY OPEN SCREW HOLES OBSERVED IN THE WALL COVERING NEAR THE WARE WASHING AREA WHERE SHELVES PREVIOUSLY WERE HUNG 4. WATER DAMAGED CEILING TILES OBSERVED IN KITCHEN AND STORAGE AREA FROM PREVIOUS ROOF LEAF 5. THE FLOOR OF THE MOP SINK IS CRACKED
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    AMBIENT AIR THERMOMETERS NOT PROVIDED FOR EACH COOLER.
    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)
 08/27/2013Routine
  • Critical: Characteristics
    Items:
    Food-contact surface(s) and utensils
    Problems:
    Constructed from materials that are not Safe
    Corrections:
    Provide safe, approved materials.
    Comment:
    EGG CRATES RE-USED TO LINE BUN WARMER AND BOX CONTAINING HAM. FOOD-CONTACT SURFACES MUST BE CONSTRUCTED OF MATERIALS THAT ARE SAFE. EGG CRATES ARE NOT SAFE TO REUSE AS A FOOD-CONTACT SURFACE WITH READY-TO-EAT FOODS. DO NOT RE-USE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE EGG CRATES. EGG CRATES WILL NO LONGER BE USED AS FOOD-CONTACT SURFACES.
    General violation description:
    4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    NO PAPER TOWELS AVAILABLE AT THE HAND WASH SINK IN THE KITCHEN OR FRONT AREA. PAPER TOWELS MUST BE PROVIDED AT EACH HAND WASH SINK. PROVIDE. CORRECTED AT TIME OF INSPECTION BY PLACING PAPER TOWELS AT EACH HAND WASH SINK.
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Cleaning, Frequency and Restri
    Items:
    Physical facilities/structures floors
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN THE FLOORS BENEATH THE COOK LINE EQUIPMENT WHERE FOOD DEBRIS AND GREASE IS ACCUMULATED.
    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.
  • Eating, Drinking, or Using Tob
    Items:
    Beverage container
    Problems:
    Not covered
    Corrections:
    Keep covered.
    Comment:
    SEVERAL EMPLOYEE BEVERAGES OBSERVED IN UNCOVERED CONTAINERS. EMPLOYEE BEVERAGES MUST BE KEPT IN COVERED CONTAINERS. PROVIDE LIDS AND STRAWS FOR EMPLOYEE BEVERAGES.
    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
  • Good Repair and Proper Adjustm
    Items:
    Equipment
    Problems:
    Broken
    Corrections:
    Repair/replace.
    Comment:
    THE DISH MACHINE IS NOT OPERATING PROPERLY. THE UNIT IS NOT SANITIZING. EMPLOYEES ARE USING THE 3-COMPARTMENT SINK TO SANITIZE WARES IN A CHLORINE SOLUTION. ALSO THE DISH MACHINE HAS TO BE MANUALLY FILLED FOR EACH CYCLE BY PUSHING THE BUTTON WITH A WOODEN SPOON HANDLE. EQUIPMENT MUST BE KEPT IN GOOD REPAIR. REPAIR THE DISH MACHINE TO PROPERLY WASH-RINSE-SANITIZE WARES.
    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:
    CLEAN THE AREA BENEATH THE GRILL COOLER DRAWERS WHERE GREASE IS ACCUMULATED., CLEAN THE WIRE RACK SHELVES IN THE COOK LINE COOLER.
    General violation description:
    4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Repairing
    Items:
    Physical facilities Floor(s)
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REPLACE THE BROKEN AND MISSING FLOOR TILES THROUGHOUT THE KITCHEN. THE FLOORING MUST BE SMOOTH, EASILY CLEANABLE AND IN GOOD REPAIR., GROUT BETWEEN THE TILES AND REPLACE THE MISSING WALL TILES ON THE WALL NEAR THE STEAM TABLE. WALLS MUST BE SMOOTH, EASILY CLEANABLE, AND IN GOOD REPAIR.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PLACE ACCURATE THERMOMETERS IN EVERY COOLER TO MONITOR THE AIR TEMPERATURE IN THE COOLERS.
    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)
 02/25/2013Routine
  • Critical: Methods-Hot Water and Chemical
    Comment:
    PIC CONTINUES TO SET UP THIRD COMPARTMENT OF SINK FOR SANITIZATION UNTIL PART COMES IN FOR THE MACHINE
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Using a Handwashing Sink
    Comment:
    SHELF HAS BEEN INSTALLED WHICH ALLOWS FOR ACCESS TO THE HANDSINK BY WAITSTAFF
    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)
 09/25/2012Follow-up
  • Critical: Cleaning Freq.,Food Contact Su
    Comment:
    TWO SPRAY BOTTLES ARE IN PLACE FOR SANITIZING
    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: Cooling
    Comment:
    LARGE SHANKS ARE NO LONGER COOKED THEN COOLED, BUT MERELY SHAVED OF THEIR CASINGS AND THEN HELD IN THE COOLER
    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: Hot and cold holding
    Comment:
    NEW CHART IS POSTED CLOSER TO GRILL FOR WORKING SUPPLIES USAGE
    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)
 09/06/2012Follow-up
  • Critical: Cleaning Freq.,Food Contact Su
    Items:
    Food-contact surface(s) and utensil(s)
    Locations:
    Cookline FOOD CONTACT SURFACE(S)
    Problems:
    Not cleaned
    Corrections:
    Clean as specified above.
    Comment:
    NO WIPING BUCKETS IN PLACE IN GRILL AREA AND ONE AT WAITSTATION SINK HAD SOAP PLEASE IMPLEMENT WIPING SYSTEM OF WIPING BUCKETS WITH TOWELS OR SPRAY BOTTLES WITH PAPER TOWELS ALWAYS WIPING ONCE FOR CLEANING, TWICE FOR SANITIZING,
    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: Cooling
    Items:
    Cooked food(s) cooled
    Locations:
    Facility COOLING OF COOKED PHF'S
    Problems:
    From 70 degrees f to 41 degrees F for more than 4 hours
    Corrections:
    Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
    Comment:
    LARGE SHANKS OF HAM (COOKED LAST NIGHT) TESTED 48 F PLEASE DISCARD IN ORDER TO ACHIEVE 41 F OR LOWER AFTER (6) SIX TOTAL HOURS OF COOLING, LARGE ITEMS SHOULD BE REDUCED TO ALLOW FOR HEAT ESCAPE AND COOLING'S FIRST STEP BEGUN AT 135 F WITHIN TWO HOURS 70 F MUST BE REACHED IN THIS FACILITY IT WOULD BEST BE ACHIEVED WITH THE USE OF THE REACH IN FREEZER SINCE THERE IS NO WALK IN COOLER OR FREEZER AND REFRIGERATION SPACE IS LIMITED AND COOLING MAY HINDER THE ABILITY TO KEEP ALREADY COLD FOODS COLD THEN, THE SECOND STEP IS 70 F TO 41 F WITHIN THE NEXT FOUR HOURS IF ITEMS ARE LEFT IN BULK PORTIONS, THE INTERNAL TEMPERATURE OF LARGE SHANK HAMS, BY THE BONE FOR INSTANCE, MAY NEVER REACH 41 F AT A MINIMUM, AT LEAST SPLIT THE SHANKS IN HALVES OR THIRDS OFF THE BONE,
    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: Hot and cold holding
    Items:
    Cold food item(s)
    Locations:
    Cookline WORKING SUPPLY(IES)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    SLICED CHEESE STACKED HIGH ATOP THE LEXONS AT THE RETARDER ON THE NORTH END OF THE GRILL WHERE ASSISTANT COOK WORKS TESTED 58 F ALSO, THESE ITEMS WERE NOT WRITTEN ON THE CHALKBOARD THAT HAS THREE WORKING SUPPLIES MARKED APPROPRIATELY BUT ALSO ACTS AS THE MEANS OF DATE-MARKING COOKED FOODS THAT ARE BEING AND HAVE BEEN COOKED PLEASE INSTALL AND USE A SIMPLISTIC ERASABLE TIME CHART THAT TRACKS ALL WORKING SUPPLIES OF SHELL EGGS, SLICED CHEESES, DICED HAM, ETC AND SAVE YOUR CHALKBOARD FOR TRACKING THE DATE MARKING SYSTEM IN USE LEFT RISK CONTROL PLAN (RCP) WITH PIC, PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP WITHIN TEN 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: Methods-Hot Water and Chemical
    Items:
    Chlorine solution
    Locations:
    Dishmachine CHLORINE SANITIZATION
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    PIC SET UP THIRD STEP OF WASH/RINSE/SANITIZE TODAY SINCE MACHINE PROVIDED 0 PPM CL2 IN FINAL RINSE IN TWO TRIALS PLEASE REMEDY IMMEDIATELY,
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    HANDSINK(S) HANDSINK(S)
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    BUCKET LAID UPON HANDSINK AT WAITSTATION INACCESSIBILITY OF THIS SINK, SINCE IT'S THE ONLY ONE AVAILABLE, IS ESSENTIAL TO GOOD HYGIENIC PRACTICES THEREFORE, PLEASE CORRECT THIS HISTORICALLY CHRONIC ISSUE BY (PERMANENTLY) ALLOWING ACCESS WITHIN TEN (10) DAYS PIC/INSPECTOR DISCUSSED SHELF INSTALLATION,
    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)
 08/23/2012Routine
  • Critical: Food Contact Surfaces and Uten
    Comment:
    BOARD HAS BEEN SMOOTHED
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hot and cold holding
    Comment:
    ALL WORKING SUPPLIES ARE ON A TIME CHART SOUTH OF THE DISHMACHINE
    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)
 03/21/2012Follow-up
  • Critical: Food Contact Surfaces and Uten
    Comment:
    BOARD HAS NOT BEEN SMOOTHED OR REPLACED YET,
    General violation description:
    4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
  • Critical: Hot and cold holding
    Comment:
    TRAY OF SHELL EGGS BEING HELD AT SHELF SOUTH OF GRILL WITHOUT TIME MARK,
    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)
  • Using a Handwashing Sink
    Comment:
    TRAY ON TOP OF SINK DENYING ACCESS TODAY
    General violation description:
    5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
 03/06/2012Follow-up
  • Critical: Food Contact Surfaces and Uten
    Items:
    Food-contact surface(s)
    Locations:
    Cutting board(s) ACRYLIC CUTTING BOARD(S)
    Problems:
    Not easily cleanable
    Corrections:
    Repair/replace to be easily cleanable.
    Comment:
    LONG BOARD HAS BECOME DEEPLY SCRATCHED ON BOTH SIDES PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE, ,
    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)
    Locations:
    Cookline WORKING SUPPLY(IES)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    SEVERAL ITEMS HELD OUTSIDE OF REFRIGERATION AND MANY IN PORTIONS THAT ARE ANALGOUS TO BEING OUT OF REFRIGERATION SUCH AS SLICED CHEESE ABOVE FLOOD LEVEL OF INDIVIDUAL LEXON AS WELL AS SLICED TOMATOES CHEESE TESTED 54 F (SWISS), TOP OF FETA CHUNK (EVEN THOUGH WITHIN LEXON) 44 F STRTONGLY SUGGEST THAT PORTIONS AREW REDUCED AND LID IS KEPT CLOSED AND THAT "WORKING SUPPLIES" SUCH AS DICED HAM AND SAUSAGES BE CHARTED AS DISCUSSED IN THE HISTORY OF THIS ESTABLISHMENT PIC EXPLAINED THATR PREVIOUS INSPECTOR SAID TO GET RID OF THE CHART AND MARK EVERYTHING WITH TAPE...IT MAY BE THAT HE IS CONFUSING DATE-MARKING OF LONG TERM STORAGE OF COOKED FOODS WITH THE USE OF THE SHORT TERM ITEMS IT IS DOCUMENTED THAT A VIOLATION FOR 3-501.17 WAS CITED AT THE MOST RECENT ROUTINE 3-501.19 PROVIDED CONSIDER STORING SLICED ONIONS, PEPPERCINIS, MAYO AT ROOM TEMP TO ACCOMODATE TRUE PHF'S AT COOKLINE RETARDER ON NORTH SIDE OF GRILL, ,
    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)
  • Hand Drying Provision
    Items:
    Sanitary hand drying provisions
    Locations:
    HANDSINK(S) TOWEL DISPENSER(S)
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PLEASE ALWAYSKEEP FRONT HANDSINK STOCKED WITH TOWELS
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Using a Handwashing Sink
    Items:
    Handwashing sink(s)
    Locations:
    HANDSINK(S) HANDSINK(S)
    Problems:
    Not accessible
    Corrections:
    Handwashing sinks are to be accessible for use at all times
    Comment:
    TRAY OF ICE WATERSW STORED ON TOP OF SINK BASIN PLEASE ALWAYS KEEP ACCESSIBLE FOR FREQUENT HANDWASHING AS REQUIRED SUGGEST RELOCATING THE TRAY ,
    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)
 02/27/2012Routine Inspection
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    CORRECTED BY LABELING REQUIRED FOODS WITH DISCARD DATES WITH MARKER ON MASKING TAPE. DISCARD DATES DO NOT EXCEED 7 DAYS FROM THE PREP DATE.
    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
 10/11/2011Follow-up
  • 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:
    NO DATE MARKINGS OBSERVED ON REQUIRED FOODS SUCH AS: -COOKED ROAST BEEF, SOUPS, HAM, FACILITY MADE TARTAR SAUCE AND RANCH DRESSING, SOUPS, TUNA SALAD. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS MUST BE DATE MARKED. DATE MARK THE NOTED FOODS ITEMS AS REQUIRED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.
    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:
    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:
    NO DATE MARKINGS OBSERVED ON REQUIRED FOODS SUCH AS: -COOKED ROAST BEEF, SOUPS, HAM, FACILITY MADE TARTAR SAUCE AND RANCH DRESSING, SOUPS, TUNA SALAD. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS MUST BE DATE MARKED. DATE MARK THE NOTED FOODS ITEMS AS REQUIRED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
    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, Vent. Sys., Prev. Disch
    Items:
    Ventilation system intake air ducts
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN THE VENTILATION HOOD AND THE CEILING VENT ABOVE THE 3-COMPARTMENT SINK.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    POST A SIGN REMINDING EMPLOYEES TO WASH HANDS AT THE KITCHEN HAND WASH SINK.
    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.
  • Junctures, Coved/Enclosed/Seal
    Items:
    Floor(s) juncture
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    INSTALL COVING AT FLOOR/WALL JUNCTURE THROUGHOUT FACILITY.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Repairing
    Items:
    Physical facilities
    Problems:
    In poor repair
    Corrections:
    Repair/replace.
    Comment:
    REPAIR/REPLACE THE MISSING/DAMAGED FLOOR TILES, CEILING TILES, AND WALL TILES THROUGHOUT THE FACILITY. ALL SURFACES MUST BE IN GOOD CONDITION, SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE.
    General violation description:
    6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
  • Sanitizing Solution Testing De
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE CHLORINE TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION IN THE DISH MACHINE, THE WIPING CLOTH BUCKETS, AND SANITIZER SPRAY BOTTLES.
    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)
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE A THERMOMETER IN THE PREP COOLER TO MONITOR AMBIENT AIR TEMPERATURE.
    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)
 09/28/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    CORRECTED BY STORING FOODS AT 41F OR BELOW IN THE COOLERS. ALL FOODS OBSERVED AT 41F OR BELOW IN THE DELFIELD AND TRUE 2-DOOR REACH-IN COOLERS AND IN THE GLENCO STAR COOK LINE PREP COOLER. THE PERSON IN CHARGE STATES THAT LESS FOOD IS KEPT IN THE COOLERS AND THIS ALONE HAS RESULTED IN THE COOLERS HOLDING PROPER TEMPERATURE.
    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:
    CORRECTED BY WEARING GLOVES AND/OR USING TONGS WHEN HANDLING READY-TO-EAT FOODS. DID NOT OBSERVED BARE-HAND CONTACT WITH READY-TO-EAT FOODS DURING INSPECTION.
    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
08/15/2011Follow-up
  • Critical: Cleaning Procedure
    Comment:
    CORRECTED BY TRAINING EMPLOYEES ON PROPER HAND WASHING PROCEDURE. EMPLOYEES OBSERVED WASHING HANDS AS REQUIRED.
    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: Preventing Contamination from
    Comment:
    CORRECTED BY WEARING GLOVES TO PREVENT BARE-HAND CONTACT WITH READY-TO-EAT FOODS.
    General violation description:
    3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under  2-301.12. (B) Except when washing fruits and vegetables as specified under  3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
  • Critical: Ready-to-Eat Food, Date Markin
    Comment:
    CORRECTED BY DATE MARKING REQUIRED FOODS WITH PREP DATE.
    General violation description:
    3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
  • Critical: Separation, Packaging, & Segre
    Comment:
    CORRECTED BY STORING RAW MEAT BELOW AND AWAY FROM READY-TO-EAT FOODS IN THE COOLERS TO PREVENT CROSS-CONTAMINATION.
    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: Warewashing Chem.San., Temp/pH
    Comment:
    CORRECTED BY SERVICING THE DISH MACHINE. 50 PPM CL OBSERVED IN THE SANITIZE RINSE.
    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
 03/18/2011Follow-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 EMPLOYEE WASH HANDS AT THE 3-COMPARTMENT SINK WITHOUT SOAP AND DID NOT DRY HANDS BEFORE CONTINUING TO WORK WITH FOOD. EMPLOYEES MUST WASH HANDS AT A DESIGNATED HAND WASH SINK WITH SOAP FOR AT LEAST 20 SECONDS BEFORE DRYING WITH PAPER TOWEL. TRAIN EMPLOYEES ON PROPER HAND WASHING PROCEDURE. CORRECT IMMEDIATELY. 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: 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 READY-TO-EAT FOODS SUCH AS SANDWICHES, HOT DOG BUNS, HOT DOGS WITH BARE HANDS WHILE PLATING. NO GLOVES ARE PRESENT IN THE FACILITY. MEANS TO PREVENT BARE HAND CONTACT MUST BE USED
    General violation description:
    3-301.11 - SUCH AS, SINGLE USE GLOVES, DELI TISSUE, TONGS, OR OTHER UTENSILS. USE MEANS TO PREVENT BARE-HAND CONTACT WITH READY-TO-EAT FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
  • 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:
    NO DATE MARKINGS OBSERVED ON PREPARED FOODS SUCH AS
    General violation description:
    3-501.17 - -TUNA SALAD -CHICKEN SALAD -MEAT LOAF -DELI MEATS -COCONUT CREAM PIE -RICE PUDDING POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD UNDER REFRIGERATION FOR MORE THAN 24 HOURS AFTER PREPARATION/OPENING/THAWING MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK THE NOTED FOODS. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
  • Critical: Separation, Packaging, & Segre
    Items:
    Raw animal food(s)
    Problems:
    Stored over/next to Raw ready-to-eat food(s)
    Corrections:
    Store raw animal foods below and away from foods needing little or no further prep.
    Comment:
    OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION: -RAW GROUND BEEF STORED ABOVE FISH AND NEXT TO TOMATOES IN THE PREP COOLER -RAW SHRIMP STORED ABOVE PRODUCE IN THE UPRIGHT REACH-IN COOLER -RAW CHICKEN STORED ABOVE FETA CHEESE AND PRODUCE IN THE UPRIGHT REACH-IN COOLER -RAW CHICKEN STORED OVER COOKED POTATOES IN THE UPRIGHT REACH-IN COOLER RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY TO EAT FOODS. RAW MEATS MUST BE STORED ACCORDING TO MINIMUM REQUIRING COOKING TEMPERATURE, RAW GROUND BEEF MUST BE STORED BELOW AND AWAY FROM RAW FISH BECAUSE RAW GROUND BEEF REQUIRES COOKING TO 155F WHEREAS RAW FISH REQUIRED COOKING TO 145F. REARRANGE COOLERS TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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: Warewashing Chem.San., Temp/pH
    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 MACHINE IS NOT WORKING PROPERLY AND THE WARE WASHING CYCLE DOES NOT STOP, EMPLOYEES MUST STOP THE CYCLE MANUALLY. 50-100 PPM OF CHLORINE MUST BE PROVIDED TO PROPERLY SANITIZE WARES. SERVICE MACHINE TO PROVIDE 50-100 PPM OF CHLORINE IN THE SANITIZE RINSE. USE THE 3-COMPARTMENT SINK TO WASH-RINSE-SANITIZE WARES UNTIL THE DISH MACHINE IS CYCLING PROPERLY AND DISPENSING SANITIZER. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
    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
  • Clean, Vent. Sys., Prev. Disch
    Items:
    Ventilation system intake air ducts
    Problems:
    Not clean
    Corrections:
    Keep clean
    Comment:
    CLEAN THE HOOD VENT FILTERS NOW AND INCREASE CLEANING FREQUENCY TO PREVENT THE ACCUMULATION OF SOIL.
    General violation description:
    6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
  • Equipment, Cleaning Frequency
    Items:
    Warewashing equipment three compartment sink basins
    Problems:
    Not cleaned Before use
    Corrections:
    Clean as specified above.
    Comment:
    3-COMPARTMENT SINK BASINS WERE NOT CLEANED AND SANITIZED PRIOR TO SET-UP FOR WARE WASHING.
    General violation description:
    4-501.14 - A WAREWASHING machine
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    POST A SIGN REMINDING EMPLOYEES TO WASH HANDS AT THE HAND WASH SINK.
    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.
  • Junctures, Coved/Enclosed/Seal
    Items:
    Floor(s) juncture
    Problems:
    Not coved
    Corrections:
    Install coving
    Comment:
    INSTALL COVE BASED MOLDING AT THE FLOOR/WALL JUNCTURE THROUGHOUT THE FACILITY.
    General violation description:
    6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
  • Temperature Measuring Devices
    Items:
    Thermometer(s) refrigeration
    Problems:
    Not provided
    Corrections:
    Provide.
    Comment:
    PROVIDE THERMOMETERS TO MONITOR AMBIENT AIR TEMPERATURE IN ALL COOLERS.
    General violation description:
    4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
 03/09/2011Routine Inspection
  • Critical: Hot and cold holding
    Comment:
    COOLER TESTED 41 F AND LOWER (BOILED POTATOES)
    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)
 10/22/2010Follow-up

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