- Critical: Manual and Mechanical Warewash
- Comment:
- Corrected Dishmachine was repaired chlorine is dispensing at 50ppm.
- 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
|
06/22/2015 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A chlorine sanitizer concentration must be between 50 to 100ppm. The chlorine sanitizer is not properly dispensing into the dishmachine. Repair so chlorine is properly dispensing into dish machine. Use 3-Compartment sink to wash dishes and utensils until dishmachine is repaired.,
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- The outer openings of an establishment must be easily closable and tight fitting to avoid the entry of pests. Observed an open screen door does not close tightly and could allow for the entry of pests. Repair or replace screen door so that there is a tight seal.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Locations:
- 2-door refrigerator
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A temperature measuring device must be provided for cold holding equipment that holds potentially hazardous food Observed no thermometer provided inside the 2-Door upright refrigerator. Provide a conspicuous thermometer to accurately measure inside 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)
|
06/18/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
01/28/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep station cooler cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED HAM, DICE D HAM, SLICED TOMATOES, FETA CHEESE, COLESLAW, SLICED DELI MEATS AT 45F-53F AT COOKLINE PREP STATION COOLER. AMBIENT AIR TEMPERATURE AT 56F.,
- 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)
|
12/15/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/26/2014 | Routine |
- Critical: Food-Contact Surfaces
- Items:
- Food-contact surface(s)
- Locations:
- plastic food containers dish washing area
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- PLASTIC FOOD CONTAINERS DUCT TAPED - DISCARD., DAMAGED FOOD CONTACT SURFACES OF EQUIPMENT DISCARDED.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DISH AREA AND FRONT COUNTER HANDSINKS SOILED.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Drying Mops
- Items:
- Wet mop(s) storage
- Locations:
- Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- WET MOP HEAD STORED IN MOP SINK BASIN- INVERT OR HANG FOR PROPER DRYING.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- VARIOUS FOOD ITEMS STORED DIRECTLY ON THE WALK-IN COOLER 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- cooler(s) Rubber gasketing
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- RUBBER GASKETING TORN ON 2-DOOR REACH-IN COOLER AND WALK-IN COOLER DOORS.
- 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)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
12/17/2013 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- AIR GAP PROVIDED.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Manual and Mechanical Warewash
- Comment:
- SANITIZER CONTAINER REPLACED, MACHINE PRIMED AND SANITIZING PROPERLY.
- 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:
- POTENTIALLY HAZARDOUS FOODS STORED AT 41F OR BELOW AT ALL TIMES.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Nonfood-Contact Surfaces
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
07/02/2013 | Follow-up |
- Critical: Assignment
- Comment:
- DESIGNATED PERSON IN CHARGE PROVIDED AT ALL HOURS OF OPERATION.
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Warewashing Equipment, Determi
- Comment:
- CHLORINE TEST STRIPS AVAILABLE AND USED AS REQUIRED.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Handwashing Signage
- Comment:
- HANDWASHING SIGNS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils, Between-Use S
- Comment:
- UTENSILS STORED ON CLEAN, DRY SURFACE AND CLEANED/ SANITIZED EVERY FOUR HOURS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Comment:
- LIGHT SHIELDING PROVIDED.
- 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
|
06/17/2013 | Follow-up |
- Critical: Assignment
- Items:
- Person-in-charge
- Locations:
- Facility
- Problems:
- Not present
- Corrections:
- A Person in Charge is required to be present during all hours of operation.
- Comment:
- EMPLOYEES INDICATED THAT THERE WAS NO ONE IN CHARGE AT THE TIME OF THE INSPECTION.,
- General violation description:
- 2-101.11 - The PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Locations:
- 3-compartment sink(s) drainline(s)
- Problems:
- Less than twice the diameter of supply line
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- NO AIR GAP AT 3-COMPARTMENT SINK DRAINLINE.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- NO CHLORINE SANITIZER DISPENSING FROM DISH MACHINE.,
- 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)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) POTATOES AT 45-49F, SOUP AT 49F, DRESSING AT 46F, HAM AT 45F INSIDE THE WALK-IN COOLER 2) HASH AT 50F, HAM AT 52F, TUNA AT 51F, TOMATOES AT 54F, COLESLAW AT 60F, HAMBURGER AT 57F AT COOKLINE PREP STATION COOLER 3) COLESLAW AT 54F, ETC INSIDE SALAD PREP COOLER IN WAIT STATION,
- 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: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Locations:
- wiping cloth container
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CHLORINE SANITIZING SOLUTION EXCEEDS 50-100PPM IN COOKLINE WIPING CLOTH CONTAINER - USE TEST STRIPS DAILY TO MEASURE THE CONCENTRATION OF SANITIZER USED I WIPING CLOTH CONTAINERS AND AT DISHMACHINE.,
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDWASHING SIGNAGE AT HANDSINKS: 1) COOKLINE 2) FRONT COUNTER 3) HANDICAP RESTROOM ,
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- dry goods container
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- CUP USED TO DISPENSE FLOUR - PROVIDE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION OF FOODS FROM BARE HAND CONTACT.,
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Prep area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- walk-in cooler(s) Fan guard(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
06/05/2013 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED BY 1. PROVIDING FOOD-GRADE LINERS FOR THE "STERILITE" CONTAINERS AND 2. PROVIDING AN NSF ICE WAND AND DISCONTINUING THE USE OF PLASTIC WATER BOTTLES FOR COOING FOODS.
- 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
|
12/18/2012 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- 1. OBSERVED BLUE AND GREEN PLASTIC "STERILITE" BRAND TUBS USED TO STORE FOODS SUCH AS LETTUCE, GRAPES, COOKED PASTA. THESE TUBS ARE NOT DESIGNED OR LABELED FOR THE STORAGE OF FOOD AND MAY BE CONSTRUCTED OF MATERIALS THAT ARE NOT SAFE FOR FOOD. 2. OBSERVED PLASTIC WATER BOTTLES FROZEN AND USED AS ICE WANDS TO COOL FOODS BY SUBMERGING INTO THE FOOD. WATER BOTTLES ARE NOT CONSTRUCTED WITH THE PURPOSE OF BEING FROZEN AND THEN SUBMERGED IN HOT FOOD. THE PLASTIC MAY SPLINTER OR CRACK CONTAMINATING THE FOOD. THE CHARACTERISTICS OF THE PLASTIC MAY BE AFFECTED BY EXTREME TEMPERATURES. ALL CONTAINERS USED TO STORE FOOD AND ALL FOOD EQUIPMENT MUST BE CONSTRUCTED OF FOOD-GRADE MATERIALS AND BE SAFE, DURABLE, FINISHED TO HAVE A SMOOTH/EASILY CLEANABLE SURFACE AND BE RESISTANT TO CRACKS. PROVIDE APPROVED CONTAINERS FOR THE STORAGE OF ALL FOODS. PROVIDE ICE WANDS SPECIFICALLY CONSTRUCTED FOR USE IN COOLING FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER BUCKET OBSERVED TO BE HALF FULL BUT THE PUMP LINE IS NOT FILLED WITH PRODUCT. 50-100 PPM OF CHLORINE MUST BE PROVIDED IN THE SANITIZE RINSE TO PROPERLY SANITIZE THE WARES. PROVIDE ADEQUATE CHLORINE TO SANITIZE WARES. CORRECTED AT TIME OF INSPECTION BY PRIMING THE SANITIZER PUMP AND PROVIDING 100 PPM CHLORINE. MONITOR THE SANITIZER FREQUENTLY TO ENSURE THAT THE PUMP IS PRIMED AND THAT THE SANITIZER IS DISPENSING AS REQUIRED.
- 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: 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:
- 1. OBSERVED EMPLOYEE CUTTING FRESH FRUIT FOR FRUIT TRAY WITH BARE HANDS 2. OBSERVED EMPLOYEE HANDLING HAMBURGER BUNS WITH BARE HANDS EMPLOYEE MUST USE SOME MEANS TO PREVENT BARE-HAND CONTACT WITH ALL READY-TO-EAT FOODS. TRAIN STAFF TO WEAR GLOVES, USE DELI TISSUE, TONGS, OR OTHER UTENSILS WHEN HANDLING ALL READY-TO-EAT FOODS. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH EMPLOYEES. GLOVES WERE PUT ON.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- REPLACE THE DAMAGED DOOR SEALS ON THE TRUE 2-DOOR REACH-IN FREEZER.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE LIGHT SHIELDS OR SHATTER RESISTANT LIGHT BULBS FOR THE LIGHTS IN THE UPSTAIRS STORAGE AREA WHERE THE SINGLE USE AND CARRY-OUT CONTAINERS ARE STORED.
- 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
|
12/12/2012 | Routine |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY USING ONLY THE LEFT SINK OF THE 3-COMPARTMENT SINK THAT IS PROPERLY AIR GAPPED FOR ALL FOOD PREP. HARPER WOODS BUILDING DEPARTMENT WILL FOLLOW-UP ON THE PLUMBING VIOLATION FOR THE DIRECT CONNECT TO GREASE TRAP.
- 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: Characteristics
- Comment:
- CORRECTED BY USING FOOD GRADE PLASTIC LINERS IN THE STERILITE PLASTIC TUBS TO PREVENT FOOD CONTACT WITH THE TUBS.
- 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
|
07/18/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Sink
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED THE DRAIN LINES FROM THE 3-COMPARTMENT SINKS TO BE IMPROPERLY INSTALLED AS FOLLOWS: -LEFT (WASH) BASIN HAS AIR GAPPED DRAIN TO THE FLOOR DRAIN -MIDDLE (RINSE) BASIN IS DIRECTLY CONNECTED TO THE GREASE TRAP -RIGHT (SANITIZE) BASIN IS DIRECTLY CONNECTED TO THE GREASE TRAP THE MIDDLE AND RIGHT BASINS ARE USED FOR FOOD PREP. A DIRECT CONNECTION MAY NOT EXIST BETWEEN THE SEWAGE SYSTEM AND A DRAIN ORIGINATING FROM EQUIPMENT IN WHICH FOOD, CLEAN EQUIPMENT OR UTENSILS ARE PLACED. THE WASH BASIN MUST BE CONNECTED TO THE GREASE TRAP TO COLLECT GREASE AND DEBRIS FROM THE SOILED WASH WATER. MODIFY THE DRAIN LINES FROM THE 3-COMPARTMENT SINK AS FOLLOWS: -LEFT (WASH) BASIN MUST BE DIRECTLY CONNECTED TO THE GREASE TRAP -MIDDLE (RINSE) BASIN MUST HAVE AN AIR GAPPED DRAIN LINE TO THE FLOOR DRAIN -RIGHT (SANITIZE) BASIN MUST HAVE AN AIR GAPPED DRAIN LINE TO THE FLOOR DRAIN FOOD PREP MAY ONLY BE DONE IN THE MIDDLE AND RIGHT BASINS ONCE THE PROPER AIR GAPS ARE PRESENT COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED BLUE AND GREEN PLASTIC "STERILITE" BRAND TUBS USED TO STORE FOODS SUCH AS WASHED LETTUCE, GRAPE AND WALNUT SALAD, HAM, HASH BROWNS. THESE TUBS ARE NOT DESIGNED OR LABELED FOR THE STORAGE OF FOOD AND MAY BE CONSTRUCTED OF MATERIALS THAT ARE NOT SAFE FOR FOOD. ALL CONTAINERS USED TO STORE FOOD MUST BE CONSTRUCTED OF FOOD-GRADE MATERIALS AND BE SAFE, DURABLE, FINISHED TO HAVE A SMOOTH/EASILY CLEANABLE SURFACE AND RESISTANT TO CRACKS. PROVIDE APPROVED CONTAINERS FOR THE STORAGE OF ALL FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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
- Fingernail Maintenance
- Items:
- Fingernails
- Problems:
- With fingernail polish or artificial fingernails Without gloves
- Corrections:
- Remove polish/artificial nails or utilize gloves.
- Comment:
- OBSERVED EMPLOYEES WITH ARTIFICIAL AND/OR POLISHED FINGERNAILS PREPARING FOOD WITHOUT WEARING GLOVES. EMPLOYEES WITH ARTIFICIAL AND/OR POLISHED MUST WEAR GLOVES AT ALL TIMES WHEN PREPARING FOOD. TRAIN STAFF ON GLOVE REQUIREMENTS FOR EMPLOYEES WITH ARTIFICIAL/POLISHED FINGERNAILS.
- General violation description:
- 2-302.11 - (A) FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. (Pf) (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. (Pf)
- 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 MANY FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER SUCH AS A CASE OF GRAPES, A BAG OF CARROTS, SEVERAL PANS AND POTS OF FOODS. ALSO OBSERVED A BAG OF POTATOES STORED ON THE FLOOR NEAR THE BACK DOOR. ALL FOOD MUST BE STORED UP OFF THE FLOOR BY AT LEAST 6 INCHES TO PREVENT CONTAMINATION TO THE FOOD AND TO PREVENT CONTAMINATION OF FOOD PREP SURFACES/COUNTERS FROM DEBRIS ON THE BOTTOM OF THE PANS OR CONTAINERS THAT HAD BEEN STORED ON THE FLOOR. MOVE ALL FOOD ITEMS UP OFF THE FLOOR BY AT LEAST 6 INCHES.
- 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
- 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:
- OBSERVED A BOWL USED AS A SCOOP IN THE HASH BROWN POTATOES AT THE COOK LINE, A BOWL USED AS A SCOOP IN THE SOUP IN THE WALK-IN COOLER, AND THE SPOON FOR THE CHICKEN SALAD STORED WITH THE HANDLE IN THE FOOD. SCOOPS MUST HAVE A HANDLE AND THE HANDLE MUST BE STORED TO PREVENT FOOD CONTACT WITH THE FOOD. PROVIDE SCOOPS WITH HANDLES AND STORE SCOOPS PROPERLY TO PREVENT HAND CONTACT WITH THE FOOD.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- 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 OBSERVED ON THE LIGHTS IN THE UPSTAIRS DRY STORAGE AREA AND ON THE LIGHT NEAR THE BACK DOOR. ALL LIGHTS MUST BE SHIELDED TO PREVENT BREAKAGE AND CONTAMINATION OF FOOD AND FOOD ITEMS WITH BROKEN GLASS. 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
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO CHLORINE TEST STRIPS PROVIDED. CHLORINE TEST STRIPS MUST BE PROVIDED FOR DAILY MONITORING OF SANITIZER CONCENTRATION IN THE DISH MACHINE AND WIPING CLOTH BUCKETS. PROVIDE 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)
|
06/20/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Comment:
- ,
- 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: When to Wash
- 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
|
01/05/2012 | Follow-up |
- Critical: Cleaning Procedure
- Comment:
- ENSURE EMPLOYEES WASH HANDS AND ARMS FOR AT LEAST 20 SECONDS. WHEN EMPLOYEES WERE OBSERVED WASHING HANDS, IT WAS A QUICK MOMENT WITHOUT THOROUGH SCRUBBING.
- 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:
- NO BARE HAND CONTACT WITH READY TO EAT FOODS. COOK OBSERVED HANDLING COOKED BACON WITH BARE HAND. USE GLOVE OR UTENSILS.
- 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:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOODS/READY TO EAT OR COOKED TO BE REHEATED STORED IN COOLER 24 HRS OR MORE. NO DATE MARKING OBSERVED ON COOKED MEATLOAF, COOKED RICE, COOKED CORNED BEEF, SOUPS, COOKED HAM, AND SLICED SALAMI WRAPPED IN PLASTIC WRAP.
- 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:
- RAW EGGS ON CARDBOARD AND RAW EGG YOLKS AND WHITES IN 2 SILVER BOWLS WERE OBSERVED TO BE STORED ON TOP OF OTHER FOODS (CLOESLAW, CHEESE, SLICED TOMATOES) IN THE TOP OF THE REACH IN COOLER. STORE RAW EGGS, EGG YOLKS AND WHITES ON BOTTOM SHELF OR SEPARATED FROM THE OTHER FOOD PRODUCTS 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: Separation, Packaging, & Segre
- Comment:
- FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY CHANGING GLOVES AFTER CONTAMINATION (SUCH AS HANDLING EGGS AND CRACKING). OPERATOR OBSERVED HANDLING EGGS WITH BOTH GLOVES, CHANGING 1 GLOVE (NO HAND WASH) THEN TOUCHING FRENCH TOAST WITH CONTAMINATED GLOVE. REMOVE BOTH CONTAMINATED GLOVES, WASH HANDS, AND THEN PROCEED TO NEW GLOVE DONNING.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Storage, Separation
- Comment:
- BREAD (IN PLASTIC CRATE/BIN) STORED ON THE FLOOR NEXT TO CHEMICAL BOTTLES AND BLEACH WITHOUT A CAP. REMOVE BREAD PRODUCT FROM THE FLOOR AND PROVIDE STORAGE OF FOOD SEPARATE FROM CHEMICALS. CORRECTED BY OPERATOR BY REMOVING THE BREAD FROM THE FLOOR NEXT TO CHEMICAL STORAGE TO A SAFE LOCATION.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: When to Wash
- Comment:
- ENSURE COOKS WASH HANDS AFTER REMOVING CONTAMINATED GLOVES. NO HAND WASHING OBSERVED HERE.
- 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
|
12/15/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- MILK COOLER NO LONGER HOLDING POTENTIALLY HAZARDOUS FOODS. PREP COOLER HOLDING FETA CHEESE AT 41F. CONTINUE TO MONITOR AND ADJUST AS NECESSARY.
- 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)
|
07/25/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK COOLER AIR TEMP AT 55F. COOKLINE PREP COOLER HOLDING HAM, COLESLAW AT 45F. POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT/BELOW 41F. BRING COOLER TEMPERATURES DOWN TO SAFE SAFE LEVEL.,
- 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)
- 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:
- FOOD STORED ON FLOOR UNDER STORAGE RACK IN WALK-IN COOLER. FOOD MUST BE STORED AT LEAST SIX INCHES ABOVE THE GROUND. KEEP FOOD ON STORAGE SHELVES.
- 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
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED STYROFOAM CUPS, PLASTIC BOWLS IN FOOD BINS AS SCOOPS. SCOOPS MUST HAVE HANDLES AND HANDLES SHOULD EXTEND OUT OF FOOD WHEN IN CONTAINER.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT BULBS IN DRY STORAGE DO NOT HAVE LIGHT SHIELDS. LIGHTS MUST BE SHIELDED. INSTALL LIGHT SHIELDS OVER BULBS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Preset Tableware
- Items:
- Preset tableware
- Problems:
- Not protected from contamination By being wrapped, covered, or inverted
- Corrections:
- Provide wrapping, cover or invert to prevent contamination.
- Comment:
- PRESET TABLEWARE NOT COVERED. PRESET TABLEWARE MUST BE COVERED OR WRAPPED TO PROTECT FROM POSSIBLE CONTAMINATION. WRAP OR COVER TABLEWARE.
- 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
|
06/30/2011 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTION MADE: THE CERTIFIED FOOD MANAGER WITH THE AID OF "THE FOOD EMPLOYEE ILLNESS GUIDELINES; ILLNESS SYMPTOMS ACTION GUIDANCE" MATERIAL PROVIDED HER. HAS REVIEW WITH THE EMPLOYEES PRESENT, THE NAMES OF THE BIG 5 : i) SALMONELLA TYPHI ii) SHIGELLA iii) ESCHERICHIA COLI ("E-COLI") iv) HEPATITIS "A" VIRUS v) NORO VIRUS THE SIGNS AND ILLNESS SYMPTOMS VOMITING, DIARRHEA, JAUNDICE THAT EXCLUDE THEM FROM THE RETAIL FOOD ESTABLISHMENT. SORE THROAT WITH FEVER, INFECTED WOUND AND OR PUSTULAR BOIL THAT RESTRICTS THEM FROM THE FOOD AREA OF THE RETAIL FOOD ESTABLISHMENT. CONCLUDING WITH THE PROCEDURES TO REMOVE THE RESTRICTIONS. NOTIFYING THE PERSON IN CHARGE. FOLLOWING DIARRHEA OR VOMITING
- General violation description:
- 2-201.11 - REMAIN HOME SYMPTOM FREE FOR AT LEAST 24 HOURS BEFORE RETURNING TO WORK. Note: The Michigan Department of Agriculture FORM 1-B Conditional Employee Reporting Agreement FORM 1-A Conditional Employee and Food Employee Interview documents provided for the owner are in use.
- Critical: When to Wash
- Comment:
- Correction Made: Observed the food employees perform hygienic hand washing after removing soiled gloves and before putting on new gloves to handle ready to eat foods. Note: Tongs are available to transport raw meat from the cooler to the grill, prevent the soiling of the gloved hand.,
- 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
- Duties of Person in Charge
- Comment:
- CORRECTION MADE: FOLLOWING INSTRUCTION THE EMPLOYEES PRESENT ARE AWARE OF THE MINIMUM INTERNAL PRODUCT TEMPERATURE HELD FOR AT LEAST 15 SECONDS NEEDED TO DESTROY ORGANISMS OF PUBLIC HEALTH CONCERN ARE: 145*F FOR WHOLE MUSCLE MEAT
- General violation description:
- 2-103.11 - BEEF, PORK, 155*F FOR THIN SLICED OR GROUND: BEEF, PORK, 165*F FOR POULTRY AND FOR REHEATING FOODS.
- Hair Restraint Effectiveness
- Comment:
- Correction Made: Observed the food employees wearing hats or hair nets as required for effective hair restraint.
- 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
- Storing Equip./Uten./Lin./Sing
- Comment:
- Corrections Made: i.) Observed spoons stored handle side up at the wait station. ii.) Observed case of cups stored on shelf 6" or more off the floor in the up-stair dry storage room. ;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
|
12/21/2010 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: When to Wash
- Items:
- Employee(s)
- Locations:
- Grill line Food Employee
- Problems:
- Did not wash hands Between raw and ready to eat foods
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- , Observed through oral interview gloved hands are used to place raw meat on the grill. Then gloves are discarded for new. No hand washing was mentioned as required before handling ready to eat foods
- General violation description:
- 2-301.14 - buns, vegetables, after handling raw meat. Note: Gloves are not a substitute for hygienic hand washing.
- Duties of Person in Charge
- Items:
- Person-in-charge
- Locations:
- kitchen Food Employee
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Hair Restraint Effectiveness
- Items:
- Hair restraint hat
- Locations:
- kitchen Food Employee
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Wait station shelf
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- i.) Observed spoons stored handle side down
- General violation description:
- 4-903.11 - invert handle in up. ii.) Observed case of cups stored on the floor of the upstairs dry storage room
|
12/20/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Rex's Deli, 19101 Vernier, Harper Woods, MI 48225 »