- Critical: Cooling
- Comment:
- CORRECTED: NO COOKED POTATOES OR OTHER FOODS WERE COOLING AT TIME OF FOLLOW-UP. VIOLATION CONSIDERED CORRECTED BY STAFF DEMONSTRATING KNOWLEDGE. STAFF STATED THAT POTATOES ARE RAPIDLY COOLED IN THE WALK-IN COOLER INSTEAD OF THE REACH-IN COOLER, AND ARE COOKED IN SMALL BATCHES.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: STAFF STATED THAT A REPAIR HAD BEEN ARRANGED FOR THE PREP COOLER. AT TIME OF FOLLOW-UP, CUT TOMATOES IN COOLER MEASURED AT 41F, AND HAM MEASURED AT 40F.
- 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)
|
04/28/2015 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Allow migration of deleterious substances
- Corrections:
- Provide food grade quality and approved surfaces and materials.
- Comment:
- OBSERVED PINEAPPLE AND SAUERKRAUT BEING STORED IN OPEN #10 CANS IN COOLER. PROVIDE SAFE CONTAINERS TO PREVENT A REACTION BETWEEN ACIDIC FOODS, OXYGEN, AND METAL FROM CONTAMINATING FOOD. CORRECTED AT INSPECTION BY FOODS BEING TRANSFERRED TO SAFE CONTAINERS.
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- , MEASURED COOKED WHOLE POTATOES IN BOTTOM OF PREP COOLER AT 47F. OWNER STATED THAT THEY HAD BEEN COOKED THE PREVIOUS NIGHT. COOL POTATOES RAPIDLY, ON SHALLOW PANS WITH NO LIDS, OR USING ANOTHER APPROVED METHOD TO ENSURE THAT POTATOES ARE COOLED TO 41F AS STATED ABOVE. POTATOES WERE DISCARDED AT TIME OF INSPECTION.,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MEASURED TEMPERATURES OF FOODS IN COOK LINE PREP COOLER AS FOLLOWS: HAM AND SLICED TOMATOES IN TOP PART OF UNIT AT 68F, AND RAW BURGER PATTIES IN BOTTOM OF UNIT AT 65F. OWNER STATED THAT THESE ITEMS WERE PLACED IN COOLER THE PREVIOUS NIGHT, AND THAT HE WOULD ARRANGE A REPAIR FOR THE UNIT. ALL POTENTIALLY HAZARDOUS FOOD ITEMS, INCLUDING HAM, CUT TOMATOES, BURGER PATTIES, CHICKEN, AND CUT LETTUCE WERE DISCARDED AT INSPECTION. REPAIR OR REPLACE COOLER TO ENSURE THAT TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED AT 41F OR BELOW. MONITOR TEMPERATURES FREQUENTLY AND KEEP A WRITTEN LOG OF FOOD TEMPERATURES. CORRECT IMMEDIATELY. THE REPEAT NATURE OF THIS VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION SUCH AS AN OFFICE CONSULT.,
- 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)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- IN SERVER LINE DESSERT COOLER, CUT TOMATOES WERE DATE-MARKED 4/1-4/8, AND COLESLAW WAS MARKED 4/2-4/9. EDUCATION WAS PROVIDED AT INSPECTION REGARDING DATE-MARKING FOODS FOR 7 DAYS ONLY, WITH DATE OF PREPARATION AS DAY 1, AND THAT FOODS PREPARED AND SERVED WITHIN 24 HOURS DO NOT NEED A DATE MARK. DATE-MARK POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS FOR A MAXIMUM OF 7 DAYS, WITH DAY OF PREPARATION AS DAY 1. CORRECTED AT INSPECTION BY OWNER REMOVING DATE-MARKS, AS THESE ITEMS WILL BE USED WITHIN 24 HOURS. SUBMIT RISK CONTROL PLAN FOR THIS REPEAT VIOLATION TO THE WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT INSPECTION.
- 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:
- 1) OBSERVED BUILD-UP OF SOIL UNDERNEATH COOK LINE EQUIPMENT. 2) OBSERVED SOILED WINDOW SILL ABOVE MICROWAVE. CLEAN FLOOR AND WINDOW SILL IN A WAY THAT PROTECTS FOOD FROM CONTAMINATION, SUCH AS WHEN RESTAURANT IS CLOSED OR NO EXPOSED FOOD IS PRESENT. CLEAN OFTEN ENOUGH TO 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SIGNS REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS WERE NOT AVAILABLE AT SERVICE LINE HAND SINK, PREP AREA HAND SINK, OR AT BATHROOM HAND SINKS. PROVIDE SIGNS TO ENSURE PROPER HAND WASHING BY EMPLOYEES.
- 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:
- OBSERVED LIGHT BULBS IN DRY STORAGE AREA AND OVER GAS STOVE TO BE MISSING SHATTER-PROOF COVERS. PROVIDE COVERS TO PREVENT ACCIDENTAL CONTAMINATION OF FOOD OR EQUIPMENT BY BROKEN GLASS.
- 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:
- 1) OBSERVED DIRTY RECEIPT DISPENSER AND OTHER SOILED ITEMS ABOVE COOK LINE MICROWAVES. 2) OBSERVED BROILER UNIT OUTER SURFACES TO BE SOILED. CLEAN EQUIPMENT, AND 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED: 1) AREA OF MISSING COVING AND TILE AT JUNCTION OF FLOOR AND WALL BEHIND GAS STOVE. 2) DAMAGED WALL BEHIND PREP AREA HAND SINK. 3) CORRODED FAUCET IN MEN'S BATHROOM. 4) WATER-DAMAGED CEILING TILES IN DRY STORAGE ROOM. 5) INSULATION COMING THROUGH CEILING NEAR DEEP 6) INSIDE HANDLE OF WALK-IN COOLER TO BE MISSING. REPAIR FACILITIES AND KEEP IN GOOD REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/03/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING CAN OPENER AND ICE MACHINE.
- 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: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY PROVIDING 75PPM CHLORINE SANITIZER.
- 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: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING RAW ANIMAL FOOD BELOW OTHER FOOD. FOOD IS COVERED.
- 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: Person in Charge
- Comment:
- CORRECTED BY MONITORING SANITIZER CONCENTRATIONS DAILY.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY REPAIRING COOLER AND HOLDING PHF AT 41F. 36F OBSERVED IN WALK-IN, 41F IN PREP. GLASS DOOR COOLER NO LONGER USED. MONITORING LOGS USED FOR SAFE TEMPS.
- 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 BY DATE MARKING REQUIRED FOOD ITEMS.
- 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:
- CORRECTED BY PROVIDING SANITIZER TEST KIT.
- 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)
|
10/06/2014 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- food prep area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE CAN OPENER HAD OLD DRIED DEBRIS BUILD UP. THE ICE MACHINE HAS A LAYER OF BLACK DEBRIS ON APRON. UTENSILS (KNIVES ETC.) ON TRAY NEAR CAN OPENER ARE SOILED. CLEAN AND MAINTAIN.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE DID NOT PROVIDE SANITIZER - TESTED AT 0 PPM CHLORINE: PROVIDE 50-100 PPM CHLORINE SANITIZER. CHRONIC VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. OFFICE CONSULTATIONS AT WCHD ARE CALLED FOR CHRONIC VIOLATIONS.,
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW FISH STORED OVER TOMATOES/ POTATOES
- General violation description:
- 3-302.11 - RAW EGGS OVER LETTUCE, BISCUITS, CHEESE IN THE WALK IN COOLER. STORE RAW ANIMAL FOOD BELOW/ AWAY FROM READY TO EAT FOOD. SLAW, RICE, LETTUCE GRAVY STORED UNCOVERED IN THE WALK IN COOLER. VARIOUS FOOD UNCOVERED IN THE 3 DOOR FREEZER. COVER ALL FOOD IN STORAGE.,
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- THE LICENSE HOLDER SHALL ENSURE THAT SANITIZER SOLUTION CONCENTRATIONS ARE TESTED DAILY. THE DISH MACHINE SANITIZER LEVEL HAS BEEN IN VIOLATION FOR 3 STRAIGHT INSPECTIONS, AND THERE IS NO SANITIZER TEST KIT. MONITOR DAILY AT FIRST USAGE OF MACHINE.,
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cooler/s
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TEMPERATURES ARE UNSAFE IN 3 COOLERS: 1) WALK IN COOLER - ALL FOOD IS AT 47-48F INCLUDING FISH, HAMBURGER, SHELL EGGS, RICE, RICE PUDDING, COLE SLAW, SAUSAGE, TARTAR SAUCE, STUFFED CABBAGE, GRAVY, NOODLES. 2) COOKLINE PREP COOLER: HAM 52F, CUT TOMATOES AND FETA CHEESE 44F, CUT LETTUCE 46F. 3) GLASS DOOR WAIT STATION COOLER: HOUSE MADE RANCH DRESSING 60F, COFFEE CREAMS (NOT UHT) AT 70F. HOLD AT OR BELOW 41F TO MINIMIZE BACTERIAL GROWTH AND CONTAMINATION. REPEAT FORM LAST SUMMER INSPECTION. *CORRECT IMMEDIATELY. MONITOR HOLDING TEMPERATURES. COMPLETE RISK CONTROL PLAN. FOLLOW UP IN 1-7 DAYS. DISPOSE OF NOTED FOOD THAT IS OVER 50F. DO NOT SELL. REPAIR COOLERS NOW. DO NOT USE PAST TODAY. DISCONTINUE USE OF GLASS DOOR COOLER IMMEDIATELY.,
- 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), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- COLE SLAW, RICE, RICE PUDDING, NOODLES, GRAVY, STUFFED CABBAGE WITHOUT DATE MARKING. DATE MARK AND USE WITHIN ALLOTTED TIME TO MINIMIZE LISTERIA RISK.,
- 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:
- Provide.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOOR ESPECIALLY ALONG WALLS AND UNDER 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- Cooler/s
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR OR REPLACE ALL COOLERS NOTED IN 3-501.16 TO MAINTAIN FOOD AT OR BELOW 41F, AND THE WALK IN COOLER MUST BE ABLE TO COOLER FOOD RAPIDLY (38F OR LOWER AIR TEMP). CORRECT VIOLATION TODAY. THE WALK IN COOLER DOOR DOES NOT SEAL. REPAIR DOOR SEAL.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE BASE OF THE CAN OPENER HAS OLD FOOD DEBRIS BUILD UP. DOOR HANDLES OF COOLERS AND MICROWAVE OVEN HAVE ON DEBRIS. 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.
|
09/08/2014 | Routine |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED BY REPAIRING THE SPRAY HOSE TO FORM AN AIR GAP.
- 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:
- CORRECTED BY REPAIRING THE SANITIZER TUBE AND PROVIDING 100 PPM CHLORINE.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
03/14/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between supply line and flood rim of
- Locations:
- Spray Hose Nozzle
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE SPRAY NOZZLE HANGS BELOW RIM OF DRAIN-BOARD SINK. PROVIDE AIR GAP OF AT LEAST 1 INCH.,
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container
- Corrections:
- Utilize long, shallow pans.
- Comment:
- BOILED POTATOES AT 82F, COOLING IN A THICK PORTION IN A NON-SHALLOW POT ON THE TABLE. COOL SPREAD OUT IN A SHALLOW PAN IN THE WALK IN COOLER. CORRECTED B Y COOLING IN THE WALK IN COOLER IN A SHALLOW PAN.
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE SANITIZER WAS EMPTY AND TESTED AT 0 PPM CHLORINE. THE PIC ADDED SANITIZER TO THE BUCKET AND PRIMED MACHINE AND SANITIZED AT BELOW 50 PPM. PROVIDE 50-100 PPM CHLORINE SANITIZER. REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 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:
- Hot food item(s)
- Locations:
- Grill line
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- SAUSAGE LINKS WERE AT 88-100F STORED NEXT TO GRILL. HOLD AT OR BELOW 41F. THE LINKS WERE COOKED ABOUT 90 MINUTES PRIOR AND WERE SPREAD OUT ON A TRAY AND PUT INTO FREEZER TO COOL.
- 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)
|
02/24/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT/BELOW 41F IN THE WALK IN COOLER - 38F-40F OBSERVED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/11/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED. OBSERVED ALL FOOD IN WALK IN COOLER AT 47F-48F INCLUDING HAMS, MILK, CUT LETTUCE, SAUSAGE, RICE, POTATOES, RIBS, CHICKEN, GYRO SAUCE, FETA CHEESE, SWISS CHEESE, RICE, HAMBURGER, EGGS, SOUR CREAM, SALSA, DRESSING. HOLD AT OR BELOW 41F. SOUP COOLING - 140F IN CENTER 98F AT EDGE OF CONTAINER - PUT INTO FREEZER. CORRECT VIOLATION IMMEDIATELY. BE ABLE TO COOL COOKED FOOD RAPIDLY. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
10/04/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- NOT CORRECTED: WALK IN COOLER ALL FOOD IS ABOVE 41F: SOUPS, SLAW 46F, COOKED AND RAW SAUSAGE 46F, RICE PUDDING 52F COOLING SINCE MORNING. MILK, RICE, MASHED POTATOES, CUT LETTUCE, RAW BACON, NOODLES, SALSA, COOKED CABBAGE AND OTHER COOKED FOODS, SOUR CREAM, EGGS ALL AT 46F IN WALK IN COOLER. REPAIR COOLER - CORRECT WITHIN 1 DAY. MONITOR USING LOG SHEETS - ALL NOTED FOOD 3-4 TIMES PER DAY. FAX RESULTS DAILY TO M. BAKER STARTING SUN 9-15-13. , ,
- 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 BY DATE MARKING.
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED BY USING 2 HOUR TIME CONTROL WITH MARKINGS. PROVIDE WRITTEN PROCEDURES FOR TIME MARKING - 2 DAYS.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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09/13/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED BY PROVIDING 50PPM CHLORINE.
- 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:
- NOT CORRECTED: ALL FOOD EXCEPT JUST DELIVERED IS AT 49F-50F. OBSERVED HAM, SOUP, NOODLES, RAW FISH, RICE PUDDING, COOKED TURKEY, CUT LETTUCE, COLESLAW, FETA CHEESE AT 49F-50F. PIE CASE CHEESE CAKE, SALSA, SOUR CREAM 50F. HOLD AT OR BELOW 41F. DIPSOSE OF UNSAFE FOOD LISTED PER WCHD. FOLLOW UP IN 1-7 DAYS. ALL COMPROMISED FOOD FROM THE WALK IN COOLER WAS DISCARDED INTO DUMPSTER AND DISPOSAL SYSTEM. FOOD JUST DELIVERED AT NEAR 41F WAS PUT INTO A FREEZER AND A COOLER. UNUSED LARGE FREEZER AND SMALL COOLER BROUGHT ON LINE (REACH INS). DO NOT USE WALK IN COOLER FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED., , ,
- 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:
- NOT CORRECTED: NOODLES, SOUP, HAM, SOUR SAUCE, FETA CHEESE, RICE PUDDING, COLE SLAW NOT DATE MARKED. DATE MARK AT TIME PREPARED OR OPENED. NOTED: FOOD EXCEPT SOUR SAUCE JUST MADE WAS DISCARDED.,
- 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: Time as a Public Health Contro
- Comment:
- NOT CORRECTED: EGGS (2 1/2 TRAYS) AT 74F, SAUSAGE LINKS ON STOVE AT 85F WITHOUT TIME CONTROL. USE TIME CONTROL WITH WRITTEN PROCEDURES AND TIME MARKINGS OR USE TEMPERATURE CONTROL (AT/BELOW 41F OR AT/ABOVE 135F). EGGS DISCARDED AND SAUSAGE RE-HEATED TO 165F TO BE HELD AT OR ABOVE 135F. FOLLOW UP IN 1-7 DAYS.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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09/05/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE SANTIZER SHALL BE AT 50-100PPM -OBSERVED AT 0PPM (IN USE). PROVIDE AS STATED. ,
- 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 ENTIRE WALK IN COOLER OVER 41F - SOUPS, GRAVIES, FETA CHEESE, SLAW, RICE, PUDDING, TURKEY, MASHED POTATOES, RAW (CHICKEN, BEEF, PORK) ALL AT 47F-50F, UNOPENED MILK AND SHELL EGGS ALSO IN COOLER, OPENED MILK WAS 49F. HOLD AT OR BELOW 41F BY END OF TODAY. DO NOT USE COOLER PAST TODAY UNLESS 41F FOOD TEMP CAN BE MAINTAINED. PROVIDE AN AIR TEMP OF 38F OR LOWER TO ALLOW RAPID COOLING OF COOKED FOOD - COOLING FOOD TAKEN TO FREEZER. COOLING SAUSAGES AT 82F WERE REHEATED TO 165F - SPREAD OUT IN FREEZER. REPAIR COMPANY BEGAN REPAIR DURING 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:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED SOUP, GRAVIES, FETA CHEESE, COLESLAW, RICE, RICE PUDDING, TURKEY, MASHED POTATOES, HAM IN WALK IN COOLER AND CREAM/MERINGUE PIES AND CHEESE CAKE IN PIE CASE - ALL WITHOUT DATE MARKING. DATE MARK AS STATED AND USE OR DISCARD WITHIN 6 DAYS AFTER OPENED, PREPARED., ,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- kitchen
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- SAUSAGE 60F, CHOPPED HAM 70F, EGG WASH 50F (PREPPED AT 6AM DISCARDED), BOILED POTATOES COOKED AT 9AM AT 82F WERE DISCARDED, ALL HELD OUT OF TEMPERATURE CONTROL FOR BREAKFAST/LUNCH AND NOT TIME MARKED. PROVIDE WRITTEN PROCEDURES FOR TIME CONTROL AND TIME MARKINGS SHOWING DATE AND TIME OUT OF TEMPERATURE CONTROL (TIME COOKED IF HOT OR OUT OF COOLER IF COLD) AND EXPIRATION TIME - NOT MORE THAN 4 HOURS. EXAMPLE 8-28-13 9:30AM -1:30PM. CLEARLY MARKED FOR EACH ITEM. PRESENT WRITTEN PROCEDURES AT FOLLOW UP. REPEAT - COMPLETE RISK CONTROL PLAN AND FAX., ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN WALK IN COOLER SHELVES AND ALL COOLER HANDLES. THE PREMISES SHALL BE PROTECTED FROM PESTS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- OBSERVED CEILING TRAP DOOR OPEN TO OUTDOORS. KEEP CLOSED.
- 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
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08/29/2013 | Routine |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- kitchen
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- 5 TRAYS OF EGGS AT 45-54F FOOD TEMP, SAUSAGES 62, CHOPPED HAM, BOILED POTATOES 60F OUT OF TEMP CONTROL IN KITCHEN. TIME MARK TO USE WITHIN 6 HOURS, EXCEPT OF THE SAUSAGES HELD AT THE STOVE - TIME THOSE TO USE WITHIN 4 HOURS. CORRECTED AT INSPECTION BY TIME MARKING.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- POST HAND WASH REMINDER SIGNS IN KITCHEN, REST ROOMS, WAIT STATION.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- COOLER AND DRAWER HANDLES WITH OLD DEBRIS. CLEAN DAILY OR MORE OFTEN TO PREVENT HAND CONTAMINATION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Warewashing Equipment, Cleanin
- Items:
- Warewashing equipment dishmachine
- Locations:
- Dish machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- HEAVY GREASE IN AND AROUND SANITIZER MIXING BOWL OF DISH MACHINE. KEEP CLEAN. CORRECTED AT INSPECTION BY CLEANING.
- General violation description:
- 4-501.14 - A WAREWASHING machine
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02/06/2013 | Routine |
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN RACKS IN WALK IN COOLER.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE DAMAGED HANDLE SERVING HAND WASH SINK IN KITCHEN.
- 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.
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08/13/2012 | Routine |
- Kitchenware and Tableware
- Items:
- Utensil(s)
- Comment:
- CURRENTLY A BOWL IS USED TO DISPENSE SUGAR IN DRY STORAGE AREA, PROVIDE A HANDLED UTENSIL.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair Worn spots
- Corrections:
- Repair/replace.
- Comment:
- CURRENTLY WALL UNDER SINK IN MEN'S REST ROOM IS DAMAGED. REPAIR
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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01/13/2012 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FOOD REMAINED IN CAN AFTER OPENING. PLEASE DISCONTINUE THIS PRACTICE., THIS WAS CORRECTED BY PLACING INTO A FOOD GRADE CONTAINER.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CURRENTLY FOUR CARTONS OF EGGS WERE ROOM TEMPERATURE AND COOKED SAUSAGE WAS 109F NEXT TO GRILL. STORE HOT OR COLD., THIS WAS CORRECTED BY PLACING INTO COOLER.
- 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)
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- 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
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- HAND WASH SINK BLOCKED WITH A BOWL IN BASIN.
- 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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07/27/2011 | Routine Inspection |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Found few dented cans. 2- Fruit cocktail, 1 tomato sauce. Return them to the supplier. Store the dented cans separately in a box. At the time of inspection they were stored separately for exchange and the violation was corrected.
- 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 product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- The raw eggs were stored on the top shelf of the walk in cooler and the vegetables and ready to eat food were stored in the bottom shelves.. At the time of inspection they were moved to the lower shelf and the violation was corrected by education. Do not store raw eggs and raw meats on the top shelf.
- 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
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- Clean the non food contact surfaces of the ice maker.
- 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
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01/18/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- The walk in cooler was at 37f and the American cheese was at 38f. The compressor was charged with freon. Violation had been 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)
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09/15/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Rockwoods Family Restaurant, 22825 Huron River Dr., Rockwood, MI 48173 »