- Critical: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS FOOD TEMPERATURES TODAY WERE: WALK-IN COOLER: SLICED HAM 44*F SLICED TURKEY 44*F COOKLINE COLD FOOD BINS: CUT LETTUCE 45*F CUT TOMATOES 51*F REACH-IN COOLER AT COOKLINE, UNDER THE TOASTERS: RAW CHICKEN 49*F SAGANAKI CHEESE 49*F PIE CASE COOLER: COLE SLAW 49*F REACH-IN COOLER BELOW THE PIE CASE: MILK 45* F ALL OF THE ABOVE COOLERS MUST BE SERVICED IMMEDIATELY TO KEEP ALL CONTENTS 41*F OR COLDER. UNTIL THEN, STORE AS MANY POTENTIALLY HAZARDOUS FOODS (PHF) AS POSSIBLE IN THE WALK-IN COOLER. COMPLETE THE ENCLOSED RISK CONTROL PLAN AND RE-SUBMIT IT TO THIS OFFICE. A REVISIT WILL OCCUR IN TEN DAYS TO CHECK ALL THESE COOLERS. IF PHF IS STILL ABOVE 41*F, AN OFFICE CONSULTATION ($200 FEE) WILL RESULT.,
- 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
- Comment:
- A SUPPLY OF CHLORINE TEST STRIPS IS NOW ON SITE, NEAR THE DISH WASH MACHINE. VIOLATION IS CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
06/25/2015 | Follow-up |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- in the Walk-in cooler
- Problems:
- Improperly
- Comment:
- UNCUT WHOLE BAKED HAM COOLING IN REACH-IN COOLER. HAM RELOCATED TO WALK-IN FREEZER AT TIME OF VISIT TO HASTEN COOLING. ITEM CORRECTED AT TIME OF INSPECTION. IN FUTURE, COOL AN ITEM LIKE THIS IN A CONTAINER OF ICE TO HASTEN COOLING AND TRANSFER TO A COOLER ONLY AFTER ITEM HAS COOLED TO ABOUT 40 F.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD (PHF) IN COLD STORAGE MUST BE 41 F OR COLDER. A) WALK-IN COOLER HAD SLICED HAM PACKETS AT 44 F B) COOKLINE TOP BINS HAD SLICED HAM AT 50 F, CUT TOMATOES AT 56 F IN ONE BIN AND 67 F IN ANOTHER TOP BIN C) REACH-IN COOLER AT COOKLINE, UNDER TOASTERS HAD SLICED TOMATOES, COOKED RICE AND RAW CHICKEN ALL AT 47 F. D) PIE CASE COOLER HAD HOMEMADE RANCH DRESSING AT 47 F E) REACH IN COOLER BELOW THE PIE CASE HAD COMMERCIAL CREAMER AT 51 F. SERVICE THE ABOVE UNITS AS SOON AS POSSIBLE TO KEEP ALL PHF 41 F OR COLDER. (PHF WOULD INCLUDE MEATS, DAIRY ITEMS, HOMEMADE SALAD DRESSINGS, CUT TOMATOES AND CUT LETTUCE.) INSTRUCTED PERSON IN CHARGE TO DISCARD COOKLINE TOP BIN PHF AFTER 6 HOURS HAS ELAPSED. A REVISIT WILL OCCUR IN TEN OR MORE DAYS TO VERIFY THAT ANY UNITS CONTAINING COLD PHF ARE KEEPING THEM AT OR BELOW 41 F., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- at the Dish machine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE CONTAINER OF CHLORINE TEST PAPER AT THE DISH MACHINE WAS EMPTY. ACQUIRE NEW CHLORINE TEST STRIPS IN TEN DAYS OR LESS. A REVISIT IN TEN DAYS OR MORE WILL OCCUR TO VERIFY THAT THEY HAVE BEEN OBTAINED.,
- 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- WALK-IN COOLER DOOR DOES NOT LATCH CLOSED ON ITS OWN. REPAIR DOOR AS SOON AS POSSIBLE TO HELP COOLER KEEP CONTENTS BELOW 41 F.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
06/04/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. FOODS IN THE 3-DOOR PREP COOLER OBSERVED AT 41*F OR BELOW. THE COOLER WAS ADJUSTED AND THE TEMPERATURE IS MONITORED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. REQUIRED FOOD ITEMS IN THE KITCHEN OBSERVED LABELED WITH THE PREP AND DISCARD DATES ON DATE MARKING STICKERS.
- 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 to Wash
- Comment:
- CORRECTED. OBSERVED EMPLOYEES WASHING HANDS AS REQUIRED TODAY, WHEN CHANGING TASKS, ENTERING THE KITCHEN, AT GLOVE CHANGES AND AFTER ANY CONTAMINATION.
- 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
|
12/15/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOODS, SUCH AS HARD BOILED EGGS, COOKED PASTAS, TUNA SALAD, COOKED RICE, RAW CHICKEN IN THE 3-DOOR PREP COOLER ON THE COOK LINE OBSERVED AT 47-48*F. AIR TEMPERATURE IN THE COOLER OBSERVED AT 48*F. COLD FOODS MUST BE HELD AT 41*F OR BELOW. DISCARD THE NOTED FOODS THAT HAVE BEEN HELD AT UNSAFE TEMPERATURE. KEEP POTENTIALLY HAZARDOUS FOODS AT 41*F OR BELOW. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- NO DATE MARKINGS OBSERVED ON REQUIRED FOODS ITEMS SUCH AS, SPAGHETTI SAUCE, SOUPS, TUNA SALAD, COOKED PASTAS, MAC AND CHEESE, SAUSAGE GRAVY, PORTIONED LASAGNA, GOULASH, RICE PUDDING, CREAM PIE SLICES. ALL POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS MUST BE DATE MARKED AND CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK THE REQUIRED FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION.,
- 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 to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands During food prep to prevent cross contamination
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- NO EMPLOYEE HAND WASHING OBSERVED AT TIME OF INSPECTION. 2 COOK LINE EMPLOYEES DID NOT WASH HANDS WHEN CHANGING TASKS AND CHANGING GLOVES. EMPLOYEE DID NOT WASH HANDS BETWEEN HANDLING SOILED AND CLEAN WARES WHILE WARE WASHING. EMPLOYEE DID NOT CHANGE GLOVES AND WASH HANDS AFTER USING CELL PHONE. EMPLOYEE DID NOT WASH HANDS WHEN RETURNING FROM OUTSIDE TO KITCHEN. EMPLOYEES MUST WASH HANDS AFTER ANY CONTAMINATION, AT TASK AND GLOVE CHANGES, AND WHEN RETURNING TO THE WORK AREA. TRAIN STAFF ON "WHEN TO WASH" REQUIREMENTS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION. ,
- 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
- Designation
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE COATS HUNG ON BREAD RACKS, DRY STORAGE RACKS. DESIGNATE AN AREA FOR THE STORAGE OF PERSONAL ITEMS THAT IS BELOW AND AWAY FROM FOOD ITEMS.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- 3 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
- 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:
- BOX AND BAG OF POTATOES AND BAG OF ONIONS STORED ON THE FLOOR NEAR THE BACK DOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- 3 DOOR PREP COOLER OBSERVED WITH AIR TEMPERATURE OF 48*F. REPAIR TO HOLD FOOD AT 41*F OR BELOW, AN AIR TEMPERATURE OF 38*F IS RECOMMENDED.
- 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.
- Insect Control Devices, Design
- Items:
- Insect control device(s)
- Problems:
- Allows dead insects/insect parts to contaminate
- Corrections:
- Move to eliminate potential contamination.
- Comment:
- 2 FLY SWATTERS STORED AT PREP TABLE IN KITCHEN. REMOVE FLY SWATTERS FROM THE KITCHEN.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- NO LIGHT SHIELDS PROVIDED FOR 2 LIGHT FIXTURES IN THE WARE WASHING AREA.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- MANY NON-FOOD CONTACT SURFACES OF EQUIPMENT OBSERVED SOILED WITH ACCUMULATED FOOD DEBRIS, INCLUDING: THE LEGS AND SHELVES OF FOOD PREP TABLES, MICROWAVE DOOR HANDLE, COOLER DOOR SEAL GASKETS, EXTERIOR OF DELI SLICER, AREA BENEATH TOASTERS.
- 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
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. FLOOR TILE GROUT IN WARE WASHING AREA IS WARN AWAY LEAVING AREAS WHERE FOOD DEBRIS AND WATER MAY ACCUMULATE 2. AN AREA OF THE PLASTER CEILING ABOVE THE COOK LINE IS CRACKED/ PEELING.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- MANY SOILED/ WET WIPING CLOTHS STORE ON COUNTERS IN THE KITCHEN.
- 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
|
11/19/2014 | Routine |
- 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 After preparation
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SOME FOOD ITEMS ARE DATE MARKED IMPROPERLY WITH A DISCARD DATE THAT ALLOWS FOR A LIFESPAN OF 8 DAYS INSTEAD OF THE REQUIRED 7 DAYS. WHEN DETERMINING THE DISCARD DATE, ADD 6 DAYS TO THE PREPARATION DATE FOR A TOTAL LIFE OF 7 DAYS. CORRECTED DURING INSPECTION BY ADJUSTING THE DISCARD DATES ON FOOD ITEMS THAT WERE INCORRECTLY DATE MARKED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FOOD DEBRIS AND GREASE OBSERVED ACCUMULATED BENEATH COOK LINE EQUIPMENT. CLEAN THE PHYSICAL FACILITY AT A FREQUENCY TO PREVENT THE ACCUMULATION OF SOIL.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HAND WASHING SIGNS POSTED IN THE RESTROOMS. 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- 3 LIGHT FIXTURES IN THE SERVER AREA, 1 LIGHT FIXTURE IN THE HALLWAY OUTSIDE THE WALK-IN COOLER, AND 2 LIGHT FIXTURES IN THE WARE WASHING AREA ARE MISSING LIGHT SHIELDS. PROVIDE LIGHT SHIELDS.
- 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) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- NO SANITIZER BUCKET PROVIDED FOR WIPING CLOTHS. WIPING CLOTHS STORED ON COUNTERS IN KITCHEN. CORRECTED AT TIME OF INSPECTION BY PROVIDING SANITIZER BUCKET AT 100 PPM CHLORINE AND PLACING THE WIPING CLOTHS IN THE SANITIZER.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
05/16/2014 | Routine |
- 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 RINSING HANDS AT THE SPRAY ARM NEAR THE DISH MACHINE AND DRY HANDS WITH A CLOTH TOWEL. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE MANAGER AND EMPLOYEE. HANDS WERE WASHED AT THE HAND SINK WITH WARM WATER AND SOAP FOR 20 SECONDS BEFORE DRYING WITH PAPER TOWEL.
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED SOUP, CHICKEN GRAVY, AND SAUSAGE GRAVY COOLING IN PLASTIC CONTAINERS IN THE WALK-IN COOLER. ALL ITEMS WERE PREPARED TODAY AND OBSERVED AT 105-140*F. CORRECTED DURING INSPECTION BY PLACING ALL ITEMS INTO ICE BATHS AND STIRRING WITH ICE WANDS. CONTINUE USING EFFECTIVE COOLING METHODS TO ENSURE THAT FOODS COOL WITHIN THE REQUIRED TIME FRAMES.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED FOOD DEBRIS/GREASE ACCUMULATED BENEATH THE COOK LINE EQUIPMENT.
- 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 BEVERAGE CUPS OBSERVED STORED ON SHELVES 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
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- SOIL OBSERVED ON THE UPPER SHIELD IN THE ICE BIN AT THE ICE MACHINE.
- 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
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED THE CEILING IN THE KITCHEN TO BE PEELING AND BOWING. NO LEAK OBSERVED AT TIME OF INSPECTION BY PREVIOUS WATER DAMAGE IS POSSIBLE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SEVERAL WET WIPING CLOTHS OBSERVED STORED ON COUNTERS ON THE COOK LINE.
- 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
|
11/22/2013 | Routine |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Applied in manor that contaminates food-contact surfaces
- Corrections:
- Apply in manner that prevents contamination.
- Comment:
- OBSERVED FLY PAPER HANGING OVER FOOD PREP AND CLEAN EQUIPMENT AREAS THAT HAD HEAVY ACCUMULATION OF DRAIN FLIES ON THEM. DO NOT HANG FLY PAPER OVER FOOD, EQUIPMENT OR PREP AREAS. , CORRECTED BY REMOVING FLY PAPER.
- General violation description:
- 7-202.12 - POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER TOP HAD CUT TOMATOES AT 48F-61F, LETTUCE 51F, HAM 47F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F. , CORRECTED BY REPLACING ITEMS AND THESE ITEMS WILL HAVE INDIVIDUAL COVERS TO HOLD THEM AT OR BELOW 41F (FETA CHEESE WAS COVERED AND AT 41F).
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- OBSERVED A FEW DRAIN FLIES IN FACILITY. ELIMINATE HARBORAGE AND BREEDING AREAS BY THOROUGHLY CLEANING ALL FLOORS, WALLS AND EQUIPMENT. ALSO CLEAN DRAINS WITH A LONG HANDLED BRUSH THAT CAN SCRAPE THE SIDES OF THE DRAIN PIPES TO GET RID OF ANY EGGS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE SLEEVES FOR LIGHTS OVER DISH MACHINE AREA. PROVIDE END CAPS FOR ALL THE LIGHTS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- Comment:
- SLIVERWARE IS PLACED ON TOP OF NAPKINS ON TABLES. COVER SILVERWARE WITH NAPKIN, OR PLACE ON TABLE WHEN CUSTOMER SEATED.
- General violation description:
- 4-904.13 - (A) Except as specified in # (B) of this section, TABLEWARE that is preset shall be protected from contamination by being wrapped, covered, or inverted. (B) Preset TABLEWARE may be exposed if: (1) Unused settings are removed when a CONSUMER is seated
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05/16/2013 | Routine |
- Critical: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- DAMAGED CAMBELLS NEW ENGLAND CLAM CHOWDER CAN OF SOUP ON STORAGE RACK. ALL FOOD CONTAINERS SHALL BE IN SOUND CONDITION AT ALL TIMES. DISCARD CAN OF SOUP IMMEDIATELY., CORRECTED- CAN DISCARDED DURING INSPECTION.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- CUT HAM LUNCH MEATS, COOKED LASAGNA, COOKED PASTA, COOKED RICE PUDDING NOT DATE MARKED. ALL REQUIRED FOODS SHALL BE PROPERLY DATE MARKED. MARK ALL REQUIRED FOOD IMMEDIATELY., ALL FOODS DATE MARKED DURING INSPECTION. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE WALLS AND FLOORS OF COOKLINE, DISHWASHING AREA, WALK IN FREEZER FLOOR AND INTERIOR OF REACH IN FREEZERS ARE UNCLEAN. CLEAN ALL ITEMS ON A DAILY BASIS. CORRECT BY NEXT INSPECTION.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- 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.
- 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
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11/08/2012 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- CORRECTED BY ELIMINATING EMPLOYEE BEVERAGE CUPS STORED IN THE KITCHEN. EMPLOYEES NOW DRINK FROM DISPOSABLE CUPS THAT ARE DISCARDED IMMEDIATELY AFTER EACH USE.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- CORRECTED BY PROPERLY DATE MARKING ALL REQUIRED FOODS. FOODS ARE LABELED WITH THE PREP DATE AND THE DISCARD 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
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05/29/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- OBSERVED 3 UNCOVERED EMPLOYEE BEVERAGE CUPS IN THE KITCHEN. EMPLOYEES MUST DRINK FROM COVERED CONTAINERS. PROVIDE LIDS 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
- 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 POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD IN THE REFRIGERATOR FOR MORE THAN 24 HOURS
- General violation description:
- 3-501.17 - SUCH AS SOUPS, COOKED PASTAS, HAM, PORTIONED DELI MEATS, STUFFED CABBAGE ROLLS, MACARONI AND CHEESE, GOULASH, MEAT SAUCE, TUNA SALAD, COOKED RICE, AND PORTIONED CREAM PIES. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS THAT ARE HELD FOR MORE THAN 24 HOURS MUST BE DATE MARKED AND MUST BE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK THE REQUIRED FOODS AS DISCUSSED.,
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors, Physical facilities/structures
- Locations:
- hot water tank closet
- Problems:
- With accumulation of debris, Not clean
- Corrections:
- Keep clean., Keep clean
- Comment:
- OBSERVED FOOD DEBRIS AND GREASE ON THE FLOOR BENEATH THE COOK LINE EQUIPMENT AND OBSERVED DUST/SOIL ON THE CEILING TILES/VENTS ON THE COOK LINE. THE PHYSICAL FACILITY MUST BE KEPT CLEAN. CLEAN THE NOTED AREAS 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.
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In plastic container
- Comment:
- PERSON IN CHARGE IS UNABLE TO DESCRIBE THE METHODS USED TO COOL FOODS SUCH AS SOUPS, MEAT SAUCE, AND OTHER COOKED FOODS. FOODS MUST BE COOLED USING EFFECTIVE COOLING METHODS TO ENSURE THAT FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAMES. ENSURE THAT EFFECTIVE COOLING METHODS ARE USED SUCH AS
- General violation description:
- 3-501.15 - SEPARATE FOOD INTO SMALLER PORTIONS IN SHALLOW CONTAINERS, USING METAL CONTAINERS TO TRANSFER HEAT QUICKLY, USING AN ICE BATH/ICE PADDLES, STIRRING FOOD, LEAVING FOOD UNCOVERED/LOOSELY COVERED DURING COOLING.
- 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:
- OBSERVED CASES AND PANS OF FOOD STORED ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER AND BAGS OF POTATOES AND ONIONS STORED ON THE FLOOR BY THE BACK DOOR. ALL FOOD MUST BE STORED UP, OFF OF THE FLOOR BY AT LEAST 6 INCHES. MOVE FOOD ITEMS UP, OFF OF THE FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED SEVERAL WET WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN. NO SANITIZER BUCKET OBSERVED. WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER WHEN NOT IN USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. PROVIDE SANITIZER BUCKET AND STORE THE WIPING CLOTHS SUBMERGED IN SANITIZER 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
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05/17/2012 | Routine Inspection |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- hot water tank closet
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Many leaves, debris on floor in mop sink/hot water tank room. 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Dish washing Area
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light shields are missing from fixtures in dish washing area. Install shatter proof bulbs or provide sleeves for the fluorescent bulbs currently in use.
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- hot water tank closet
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Many leaves, debris on floor in mop sink/hot water tank room. 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Dish washing Area
- Problems:
- Not provided In dishwash area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- Light shields are missing from fixtures in dish washing area. Install shatter proof bulbs or provide sleeves for the fluorescent bulbs currently in use.
- 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
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11/28/2011 | Routine Inspection |
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