- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Cookline
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW SHELL EGGS STORED ABOVE MANY READY TO EAT FOODS AT COOKLINE COOLER ON LEFT END. ALL RAW SHELL EGGS SHALL BE STORED AWAY FROM OTHER FOOD TO PREVENT CROSS CONTAMINATION. STORE EGGS SEPARATE FROM OTHER FOODS IMMEDIATELY., CORRECTED VIA PROPERLY STORING EGGS TODAY.
- 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)
- Locations:
- Employee(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Cookline
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- WD-40 STORED NEXT TO OILS AND OTHER FOODS. ALL CHEMICALS SHALL BE SEPARATED FROM FOODS. SEPARATE WAD-40 IMMEDIATELY.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- floor wall(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Effectiveness
- Items:
- Hair restraint
- Locations:
- Employee(s)
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- Miscellaneous Sources of Conta
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- EMPLOYEE POWERADE OBSERVED STORED IN FROZEN FOOD AT COOKLINE FREEZER. ALL EMPLOYEE DRINKS SHALL BE SEPARATE FROM FOOD. STORE POWERADE BOTTLE IN PROPER MANNER AND TRAIN STAFF ON REQUIREMENT IMMEDIATELY.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Locations:
- Cookline
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
05/20/2015 | Routine |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection plastic containers in reach in cooler with large chunks of plastic missing. Corrected at time of inspection, containers were discarded. Corrected.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed at time of inspection in hot well gyros at 98 F, Grilled chicken at 129 F. All potentially hazardous hot food shall be held at 135. Chicken and Gyros had been out for approximately an hour. Chicken and gyros were reheated to 165 F. It was observed that the rest of the food on the cook line was 165 F or above. The chicken and gyros were double paned in the hot holder leaving an air pocket. This can insulate the food and keep it from holding at the correct temperature. Refrain from double panning hot food in the future to maximize effectiveness of hot wells. Corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Observed at time of inspection food build up on the white shelves in walk in cooler. Also mold growing on the inside of the ceiling of the ice machine was drained and sanitized, shelves were removed from cooler and washed. Corrected.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/17/2014 | Routine |
- Critical: Food-Contact Surfaces
- Comment:
- Observed at time of inspection broken containers were discarded and replaced. Corrected.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Manual and Mechanical Warewash
- Comment:
- observed at time of inspection dishwasher providing 50-100 ppm chlorine sanitizer solution. Corrected.
- 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: Potentially Hazardous Food (Ti
- Comment:
- Observed in prep cooler tomato's, feta cheese, fish at 41 F. Corrected.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- Observed at time of inspection date marks provided. 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: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection chlorine sanitizer test kit provided. 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)
|
06/09/2014 | Follow-up |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection plastic food containers in prep cooler and walk in cooler with large pieces missing. Correct by discarding broken containers. Correct immediately a follow up will occur in about 10 days. This is a repeat violation fill out risk control plan.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection chlorine dishwasher providing less then 10 ppm of chlorine sanitizer solution. Machine was primed multiple times and still is not providing correct ppm. Correct immediately a follow up will occur in about 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed in prep cooler fish 47 F, lettuce 45 F, ground beef 50 F, steak 52 F, chicken 47 F, ham 49 F, cheese 47 F. Food has been in cooler since 9:00 am this morning at least 6 hours. Discard all potentially hazardous cold food that has been temperature abused. Correct by holding all potentially hazardous cold food at 41 F or below. Correct immediately. A follow up will occur in about 10 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Observed at time of inspection in walk in cooler rice, mashed potato's, in prep cooler sliced deli meats, turkey all without date marks food had been prep 1-3 days ago. Provide date marks on all ready to eat potentially hazardous ready to eat food. Correct immediately a follow up will occur in about 10 days. This is a repeat violation fill out risk control plan.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection chlorine sanitizer test strips for chlorine dishwasher not provided. Correct immediately. Correct by providing test strips. A follow up will occur in about 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)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed at time of inspection multiple employees in kitchen during food prep without hair restraints. Correct by providing hair restraints. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
|
05/28/2014 | Routine |
| No violation noted during this evaluation. | 12/20/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE AND CAN OPENER BLADE OF DRIED RESIDUE
- 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: 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.
- 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
|
11/27/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- 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)
|
06/04/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN MEAT SLICER OF DRIED FOOD RESIDUE OBSERVED ON BOTH SIDES OF BLADE
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT BACK HANDWASH SINK
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CUT LETTUCE AT TOP OF REACH IN COOLER WAS RECORDED AT 51F ......CUT LETTUCE IS POTENTIALLY HAZARDOUS AND MUST BE MAINTAINED AT 41F OR BELOW.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- COOKM OBSERVED HANDLING WITH BARE HANDS TOASTED MUFFIN......NO BARE HAND CONTACT WITH READY TO EAT FOODS CORRECTED AT VISIT BY PUTTING ON GLOVES AND STARTING OVER WITH A NEW TOASTED MUFFIN.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON SLICED HAM AND BAGGIED CORNED BEEF. ENSURE ALL EMPLOYEES USE DISCARD DATE OR PREP DATE CONSISTENTLY ....ADDING 6 DAYS TO THE DAY COOKED OR OPENED TO DETERMINE THE DISCARD DATE.......MASHED POTATOES WERE DATED 5-8 IN THE USE BY DATE SPOT...WHICH WOULD MAKE IT EXPIRED.......OTHER FOODS USE THE DISCARD DATE SPOT.....BE CONSIISTENT......OR USE BOTH DATES (PREP AND DISCARD) WHICH IS BEST AND RECOMMENDED.
- 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: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE COOLER THERMOMETER IN REACH IN COOLER (SALAD PREP 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)
|
05/09/2013 | Routine |
- 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:
- Coleslaw container and individually portioned containers were not date marked. Ready To Eat (RTE), Potentially Hazardous Food(PHF) shall be date marked with in 24 hours of preparation. After 7 days (including the preparation date) discard the RTE, PHF. After 7 days Lysteria Monocytogenes can grow to hazardous levels and cause food borne illness. So, discard those items. At the time of inspection coleslaw container was date marked and the violation was 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
|
11/07/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE WAS HANGING INTO THE GARBAGE DISPOSAL SINK. PROVIDE AIR GAP TO PREVENT ANY SOLIDS, LIQUIDS OR GASSES GO INTO THE CITY WATER . AT THE TIME OF INSPECTION THE SPRAY NOZZLE WAS RAISED ABOVE THE FLOOD LEVEL AND WAS TIED. VIOLATION WAS CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
05/16/2012 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOUND COUPLE DENTED CANS. THE OPERATOR DISCARDED THE CANS. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
|
11/10/2011 | Routine Inspection |
- Other Personal Care Items, Sto
- Items:
- Personal items
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- FOUND PERSONAL ITEMS OVER THE SHELF ON THE FOOD PREP TABLE ALONG WITH OTHER ITEMS. STORE THEM SEPARATELY TO AVOID POSSIBLE CONTAMINATION. THE VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
05/05/2011 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- CORRECTED BY INCREASING THE CLEANING FREQUENCY OF THE COOKLINE UTENSILS TO AT LEAST 4 TIMES PER DAY, AT LEAST ONCE EVERY 4 HOURS.
- 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: Cleaning Procedure
- Comment:
- CORRECTED BY TRAINING EMPLOYEES PROPER HAND WASHING METHOD. EMPLOYEES OBSERVED WASHING HANDS FOR 20 SECONDS OR MORE WITH SOAP AND 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: Frequency Before Use After Cle
- Comment:
- CORRECTED BY TRAINING EMPLOYEES TO SANITIZE ALL WARES AFTER WASHING AND RINSING. ALL ITEMS ARE PUT INTO THE DISH MACHINE.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY REARRANGING THE COOLERS TO PREVENT CROSS-CONTAMINATION. RAW SHELL EGGS MOVED TO THE BOTTOM SHELF OF THE PREP COOLER. RAW AND PRE-COOKED SAUSAGE SEPARATED, RAW CHICKEN STORED BELOW AND IN FRONT OF READY-TO-EAT FOOD IN THE WALK-IN COOLER.
- 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
|
11/24/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- THE MANAGER STATES THAT THE COOK LINE SPOONS, TONGS, SPATULAS, AND OTHER UTENSILS ARE WASHED AT 2:00 P.M. AND AT CLOSING (9:00 P.M.). ALL UTENSILS THAT ARE USED CONTINUOUSLY THROUGHOUT THE DAY MUST BE CLEANED AT LEAST ONCE EVERY 4 HOURS. INCREASE CLEANING FREQUENCY FOR COOK LINE UTENSILS TO AT LEAST ONCE EVERY 4 HOURS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- OBSERVED EMPLOYEE WASH HANDS FOR 2-3 SECONDS BEFORE DRYING. PROPER HAND WASHING REQUIRES THAT EMPLOYEES WASH HANDS FOR AT LEAST 20 SECONDS WITH WARM WATER AND SOAP BEFORE DRYING. TRAIN ALL EMPLOYEES ON PROPER HAND WASHING PROCEDURE. 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: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- OBSERVED EMPLOYEE WASH AND RINSE KNIVES AT THE SPRAY ARM NEAR THE DISH MACHINE BUT NO SANITIZE STEP WAS PERFORMED BEFORE THE KNIVES WERE RETURNED TO THE KNIFE RACK. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING. PLACE KNIVES INTO THE DISH MACHINE OR SET-UP THE 3-COMPARTMENT SINK WITH WASH-RINSE-SANITIZE SOLUTIONS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED SEVERAL DENTED CANS STORED WITH CAN FOODS, ALSO OBSERVED A CAN OF CORNED BEEF HASH WITH A DEEP DENT ON THE SEAM OPEN AND IN USE ON THE COOK LINE. SEVERELY DENTED CANS AND CANS WITH DENTS ON THE SEAMS MUST BE DISCARDED OR SEPARATED FROM THE REST OF THE CANNED GOODS TO BE RETURNED TO THE DISTRIBUTOR. DISCARD OR SEPARATE DENTED CANS FROM THE OTHER CANS ON THE SHELVES. DISCARD THE DENTED OPEN CAN OF CORNED BEEF HASH. CORRECTED DURING INSPECTION BY DISCARDING THE DENTED OPEN CAN OR CORNED BEEF HASH AND SEPARATING THE OTHER DENTED FOOD CANS FOR RETURN TO THE SUPPLIER.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- 1. OBSERVED RAW SAUSAGE PATTIES STORED IN THE SAME PAN AS PRE-COOKED SAUSAGE PATTIES 2. OBSERVED A TRAY OF RAW SHELL EGGS STORED ON THE STOP SHELF IN THE PREP COOLER ABOVE COOKED RIBS AND SAUSAGE 3. OBSERVED RAW SAUSAGE STORED ABOVE COOKED RIBS IN THE PREP COOLER 4. OBSERVED PANS OF RAW CHICKEN STORED ON THE SHELF BEHIND COOKED BACON IN THE WALK-IN COOLER TO PREVENT CROSS-CONTAMINATION, RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. ARRANGE COOLERS TO PREVENT CROSS CONTAMINATION. 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
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly Covered
- Corrections:
- Cool items uncovered on the top shelf of cooler.
- Comment:
- OBSERVED FOOD ITEMS COOLING IN THE WALK-IN COOLER WHILE TIGHTLY COVERED WITH PLASTIC WRAP. TO PROPERLY COOL, EFFECTIVE COOLING METHODS MUST BE USED. KEEP FOOD ITEMS UNCOVERED WHILE COOLING. USE EFFECTIVE COOLING METHODS AS LISTED ABOVE.
- 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
- HVAC System Vents
- Items:
- HVAC system
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- OBSERVED SEVERAL MISSING SPACERS/FILTERS IN THE VENTILATION HOOD AND ALSO OBSERVED SEVERAL HOOD FILTERS WITH MISSING BAFFLES. TO PREVENT CONTAMINATION OF FOOD AND FOOD ITEMS AND TO REDUCE THE RISK OF FIRE, THE HOOD VENT FILTERS MUST BE INTACT AND MUST FILL THE ENTIRE VENTILATION HOOD INTAKE OPENING. REPAIR OR REPLACE THE MISSING/DAMAGED HOOD VENT FILTERS.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- 1. SPOON STORED WITH HANDLE IN TACO MEAT 2. SMALL CUP WITHOUT HANDLE USED AS SCOOP FOR CROUTONS AND STORED IN THE CROUTONS SCOOPS FOR FOOD MUST HAVE HANDLES AND MUST BE STORED WITH THE HANDLE EXTENDING OUT OF THE FOOD ITEMS. PROVIDE SCOOP WITH HANDLE FOR CROUTONS, KEEP SCOOP HANDLES OUT OF THE FOOD.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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11/10/2010 | Routine Inspection |
- Critical: Conditions of Use
- Comment:
- NO UNAPPROVED PESTICIDES OBSERVED IN FACILITY. CORRECTED.
- 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: Ready-to-Eat Food, Date Markin
- Comment:
- ALL REQUIRED FOODS HAVE BEEN PROPERLY DATE MARKED. 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
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05/24/2010 | Follow-up |
- Critical: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- OBSERVED HOUSEHOLD PESTICIDE SPRAYER IN FACILITY. ONLY PESTICIDES THAT ARE APPROVED FOR USE IN A FOOD ESTABLISHMENT MAY BE ON THE PREMISES. REMOVE UNAPPROVED PESTICIDE AND A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- 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: Conditions of Use
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not used according to manufacturer's label instructions
- Corrections:
- Use according to manufacturer label directions.
- Comment:
- OBSERVED HOUSEHOLD PESTICIDE SPRAYER IN FACILITY. ONLY PESTICIDES THAT ARE APPROVED FOR USE IN A FOOD ESTABLISHMENT MAY BE ON THE PREMISES. REMOVE UNAPPROVED PESTICIDE AND A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.,
- 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: Consumption of Raw Animal Food
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CONSUMER ADVISORY REMINDER FOOTNOTE TO THE DISCLOSURE STATEMENT WAS NOT PROVIDED ON CARRY OUT MENUS. REMINDER PERSON IN CHARGE HAD STICKERS PRINTED WITH REMINDER STATEMENT TO ATTACH TO CARRY OUT MENUS. STICKERS WERE ATTACHED TO MENUS AT TIME OF INSPECTION. VIOLATION CORRECTED.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Conveying sewage
- Items:
- Sewage
- Problems:
- Not conveyed to point of disposal Through approved Sanitary sewage system
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- OBSERVED MOP ROOM BEING USED AS AN OFFICE. MOP SINK WAS BLOCKED BY BOXES AND OTHER ITEMS. PERSON IN CHARGE STATED THAT MOP WATER IS DUMPED INTO STORM DRAIN BEHIND FACILITY, OR DUMPED OUT IN ALLEY. THIS IS NOT AN APPROVED METHOD OF WASTE DISPOSAL. MOVE ITEMS BLOCKING MOP SINK, AND BEGIN USING MOP SINK FOR PROPER MOP WATER DISPOSAL. CORRECTED AT TIME OF INSPECTION BY CLEARING PATH TO MOP SINK AND INFORMING STAFF OF REQUIREMENTS.
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Ready-to-Eat 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:
- OBSERVED POTENTIALLY HAZARDOUS, READY TO EAT FOODS STORED REFRIGERATED FOR OVER 24 HOURS WITHOUT DATEMARKING. -GRAPE LEAVES -PRE-PORTIONED SLICED CORNED BEEF -MOUSSAKA -LASAGNA -SLICED HAM BEGIN DATEMARKING REQUIRED FOOD ITEMS WITH A USE BY DATE THAT DOES NOT EXCEED 7 DAYS PAST THE PREPARATION DATE, WITH THE PREP. DATE COUNTING AS DAY 1. EXAMPLE: 5/12/10-5/18/10. CORRECT THIS PRACTICE AND A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE.
- 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:
- OBSERVED POTENTIALLY HAZARDOUS, READY TO EAT FOODS STORED REFRIGERATED FOR OVER 24 HOURS WITHOUT DATEMARKING. -GRAPE LEAVES -PRE-PORTIONED SLICED CORNED BEEF -MOUSSAKA -LASAGNA -SLICED HAM BEGIN DATEMARKING REQUIRED FOOD ITEMS WITH A USE BY DATE THAT DOES NOT EXCEED 7 DAYS PAST THE PREPARATION DATE, WITH THE PREP. DATE COUNTING AS DAY 1. EXAMPLE: 5/12/10-5/18/10. CORRECT THIS PRACTICE AND A FOLLOW UP INSPECTION WILL BE CONDUCTED WITHIN 10 DAYS TO CONFIRM COMPLIANCE. ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED A TRAY OF EGGS STORED DIRECTLY IN FRONT OF THE COOK LINE HAND SINK. STORE FOOD WHERE IT IS NOT EXPOSED TO SPLASH OR OTHER CONTAMINATION. CORRECTED BY MOVING EGGS TO COOLER AT TIME OF INSPECTION.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED SLOW LEAK AT THE HAND SINK NEXT TO THE ICE MACHINE. REPAIR LEAK AS SOON AS POSSIBLE BUT NO LATER THAN THE NEXT ROUTINE INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED ITEMS STORED IN FRONT OF THE COOK LINE HAND SINK. KEEP HAND SINKS ACCESSIBLE FOR HAND WASHING AT ALL TIMES.
- 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)
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05/12/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Red Olive Restaurant, 47185 Five Mile, Plymouth, MI 48170 »