- Critical: Common Name
- Comment:
- Observed all chemical spray bottles labeled. Corrected
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Cooling
- Comment:
- Observed meat sauce and other food under 41 degrees in cooler. Cooled correctly
- 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: Hand Drying Provision
- Comment:
- Observed paper towels at all hand sinks. Corrected
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Package Integrity
- Comment:
- Observed no dented food cans. 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: Preventing Contamination from
- Comment:
- Observed gloves used for ready to eat foods. Corrected
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed chlorine test strips. Corrected
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Eating, Drinking, or Using Tob
- Comment:
- Observed employee cups with lids and straws. Corrected
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Equipment Food-Contact Surface
- Comment:
- Observed ice machine clean. Corrected
- 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
|
02/09/2015 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics degreaser
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- Observed over 5 chemical spray bottles not labeled. All chemical spray bottles must be labeled with a common name. Correct immediately,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- 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:
- Observed meat sauce that was made yesterday at 51 degrees in large rolling 10 gallon container in walk in cooler. Discard immediately. Potentially hazardous foods must be cooled from 135 degrees to 70 degrees in 2 hours or less and from 70 degrees to 41 degrees or less in 4 hours or less. Use shallow pans, ice baths, or ice paddles to cool items quickly. Monitor temperature while in cooling process. Correct immediately,
- 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: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Observed no paper towels at cook line hand sink. Hand washing sinks must have paper towels at all times. Correct immediately,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- Observed 5 food cans such as tomato sauce severely dented on the seam in dry storage areas. Food cans can not be dented on the seam. Discard or mark and remove from dry storage areas. Monitor food cans. Correct immediately,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed employee making salad at salad prep station cooler area with bare hands. Employees must use tongs, gloves, or deli tissue when handling ready to eat foods. Correct immediately,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test strips. Provide and use chlorine test strips to measure sanitizer level of rag buckets and dish machine. Correct immediately Repeat violation. Fill out risk control plan by follow up inspection.,
- 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)
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- Observed over 5 employee drinking cups without lids and straws. All employee drinking cups must have lids and straws. Correct immediately,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- Observed ice machine to have red and black residue in ice machine parts, wall and drop shield. Clean ice machine. Empty or thaw ice before cleaning. Correct immediately,
- 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
|
01/27/2015 | Routine |
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED: RECEIVED PHOTOS VIA E-MAIL OF WORKING, REINSTALLED HAND SINK. VIOLATION CONSIDERED CORRECTED.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
09/23/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED: GLASS WASHER AT BAR AND DISH MACHINE ARE BOTH DISPENSING CHLORINE SANITIZER AT 50-100PPM.
- 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: Using a Handwashing Sink
- Comment:
- UNCORRECTED: HAND SINK HAS NOT BEEN REPLACED. RENOVATIONS TO RESTAURANT ARE PLANNED SOON, WHICH MAY RESULT IN CHANGES TO EQUIPMENT. PLAN REVIEW MAY BE NECESSARY FOR THESE CHANGES TO APPROVED EQUIPMENT. MANAGER WILL SEND A PHOTO OF RE-INSTALLED, WORKING HAND SINK WHEN IT IS READY. IF NOT REPAIRED, FURTHER ENFORCEMENT ACTION MAY RESULT, WITH ASSOCIATED FEES.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
09/09/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Comment:
- UNCORRECTED: DISH MACHINE AND BAR GLASS WASHER MACHINE ARE NOT DISPENSING CHLORINE SANITIZER. MANAGER STATED THAT SHE WOULD CALL IMMEDIATELY FOR A REPAIR, AND INSTRUCT DISH STAFF TO SANITIZE DISHES IN THE 3-COMPARTMENT SINK UNTIL REPAIR IS MADE.,
- 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: FOODS ARE ARRANGED IN WALK-IN WITH RAW CHICKEN ON BOTTOM SHELVES, AND READY-TO-EAT FOODS AND PRODUCE ON UPPER SHELVES.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED: A TEST KIT FOR CHLORINE SANITIZER IS AVAILABLE AT THE DISH AREA.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Comment:
- UNCORRECTED: THE HAND SINK SERVING THE DISH AREA AND THE BACK PREP AREA IS STILL MISSING FROM THE WALL. MANAGER STATED THAT A REPAIR WAS ARRANGED FOR THURSDAY (8/21/140. SEE NOTE. NOTE: AFTER WRITING THIS REPORT, THE OWNER (MR. RUGIERO) CALLED AND I SPOKE TO HIM ON THE RESTAURANT PHONE. HE STATED THAT THE WALL WHICH THE HAND SINK IS MISSING FROM IS IN NEED OF STRUCTURAL REPAIR, AND THAT A DRAIN LINE IN THE WALL IS BROKEN. HE STATED THAT A RENOVATION IS PLANNED FOR SEPTEMBER AND THAT THE HAND SINK WOULD BE REPLACED AT THAT TIME., ,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
08/19/2014 | 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 SOLUTION FOR SANITIZING SHALL HAVE A CONCENTRATION OF 50-100PPM. NO CHLORINE WAS MEASURED AT DISH MACHINE AND AT BAR GLASS WASHER. MANAGER CALLED FOR REPAIRS TO BE MADE. PROVIDE CHLORINE AT 50-100PPM TO ENSURE PROPER SANITIZING.
- 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 product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- FOOD SHALL BE PROTECTED FROM CROSS-CONTAMINATION BY ARRANGING EACH TYPE OF FOOD IN EQUIPMENT SO THAT CROSS CONTAMINATION IS PREVENTED. OBSERVED GROUND BEEF (RAW) STORED ON SHELF IN WALK-IN BELOW RAW POULTRY. ARRANGE FOODS SO THAT THE FOOD WITH THE HIGHEST COOKING TEMPERATURE ARE BELOW FOODS WITH A LOWER COOKING TEMPERATURE. EX: RAW CHICKEN NEEDS TO BE COOKED TO 165F, AND SHOULD BE BELOW RAW GROUND MEATS NEEDING TO BE COOKED TO 155F.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOODS (PHF) SHALL BE MAINTAINED AT 41F OR LESS. MEASURED TEMPERATURES OF COOKED CHICKEN, RAW SHRIMP, AND STUFFED PASTA SHELLS TO RANGE FROM 46-48F. COOKED PASTA WAS HELD AT 72F AT THE COOK LINE. KEEP ALL PHF FOODS AT 41F OR BELOW TO DISCOURAGE BACTERIAL CONTAMINATION. CORRECTED AT INSPECTION BY STAFF DISCARDING PASTA AND PLACING OTHER ITEMS INTO SHALLOW PANS FOR RAPID COOLING TO BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A TEST KIT TO ACCURATELY MEASURE CONCENTRATION OF SANITIZING SOLUTIONS SHALL BE PROVIDED. NO TEST KIT FOR CHLORINE WAS PROVIDED. PROVIDE TEST KIT TO ENSURE PROPER SANITIZING.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- A HAND WASHING SINK SHALL BE MAINTAINED SO THAT IT IS ACCESSIBLE AT ALL TIMES FOR USE. HAND SINK SERVING DISH AREA AND BACK PREP AREA WAS OBSERVED TO BE MISSING FROM THE WALL AND STORED IN A CLOSET. MANAGER STATED THAT IT HAD COME OFF DUE TO AN ACCIDENT AND THAT A REPAIR WAS ARRANGED. MAINTAIN HAND SINK TO BE ACCESSIBLE TO STAFF.
- 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)
- Frequency
- Items:
- Pick up frequency for refuse
- Problems:
- Inadequate Attracts rodents/insects
- Corrections:
- Increase pick-up frequency.
- Comment:
- REFUSE SHALL BE REMOVED FROM THE PREMISES AT A FREQUENCY THAT WILL MINIMIZE THE CONDITIONS THAT ATTRACT OR HARBOR INSECTS. DUMPSTER IS LOCATED AT A DISTANCE FROM RESTAURANT, SO STAFF ARE USING A GROCERY CART TO STORE REFUSE DURING EACH SHIFT TO BE TAKEN TO DUMPSTER AFTER SHIFT. CART IS LOCATED IMMEDIATELY NEXT TO BACK DOOR. LARGE NUMBERS OF FLIES WERE OBSERVED AT THIS AREA, WITH SOME FLIES ENTERING RESTAURANT. REMOVE GARBAGE OFTEN ENOUGH (TO DUMPSTER) THAT FLIES ARE MINIMIZED.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
|
07/25/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) floor
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various food products a minimum 6" off the floor of the walk in cooler. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor sweeping and mopping procedures. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- Reposition the baffle filters located overhead within the ventilation hood canopy in front area of the kitchen. These filters appear to have fallen out of position resulting in large gaps. Simply reposition these filters tightly together vertically to allow for the proper capture and collection of smokes and greases by the system.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Ice machine(s) ice scoop(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue practice of allowing the bulk product dispenser handles to come into direct contact with food materials being dispensed. This includes ice scoop. Begin practice of always keeping the handle properly extended OUT of the various food products being dispensed.
- 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
|
01/16/2014 | Routine |
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen walk-in freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Begin practice of properly storing all boxes of various food products a minimum 6" off the floor of the walk in freezer. This practice will help to minimize the chance of accidental product contaminations while staff conducts floor cleaning procedures. ;(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; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under # 4- 204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture
- General violation description:
- 3-305.11 -
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Repair, replace, or remove from establishment the non-working reach in cooler(s). All equipment must be properly maintained in good working order. Repairs ongoing at the time of todays Routine Inspection.
- 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.
- Heating, Ventilating, Air Cond
- Items:
- HVAC system
- Locations:
- ventilation system Baffle Filters
- Problems:
- Allows for contamination
- Corrections:
- Repair/replace to prevent contamination.
- Comment:
- Reposition the baffle filters located overhead within the ventilation hood canopy in front area of the kitchen. These filters appear to have fallen out of position resulting in a large gap. Simply reposition these filters tightly together vertically to allow for the proper capture and collection of smokes and greases by the system.
- General violation description:
- 6-202.12 - Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or UTENSILS.
|
06/25/2013 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system
- Locations:
- Cookline filter(s)
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Using Dressing Rooms and Locke
- Items:
- Locker(s)/designated storage area(s) for employee belongings storage
- Locations:
- dry storage room
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- EMPLOYEE COATS STORED ON STORAGE SHELVES WITH FOODS / SINGLE SERVICE ITEMS IN DRY STORAGE ROOM.
- General violation description:
- 6-501.110 - (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
|
12/20/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Cutting board(s) SALAD PREP AREA
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- fan guards beverage walk-in cooler
- 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.
- Drying mops
- Items:
- Wet mop(s) storage
- Locations:
- Mop sink(s)
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- NUMEROUS MOPS STORED IN MOP SINK BASIN - HANG OR INVERT MOPS 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- SALAD PREP AREA
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- bar(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- SPOONS AT ICED TEA STATION AT BAR STORED WITH MOUTHPARTS EXPOSED.
- General violation description:
- 4-903.11 - (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
|
06/28/2012 | Routine Inspection |
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Prep area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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.
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- salad prep station cooler
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- KNIVES STORED INSIDE SALAD PREP AREA HANDSINK.
- 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)
|
12/19/2011 | Routine Inspection |
- Containers Identified with Com
- Locations:
- near Back Door
- Comment:
- UNLABELLED CONTAINER OF FLOUR OBSERVED NEAR BACK DOOR AREA. WORKING CONTAINERS HOLDING FOOD REMOVED FROM THEIR ORIGINAL PACKAGE SHALL BE IDENTIFIED WITH THE COMMON NAME OF THE FOOD. CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Food storage
- Locations:
- walk in freezer(s) floor
- Comment:
- CONTAINERS OF FOOD PRODUCT IN WALK-IN FREEZER FOUND STORED ON FLOOR. PROTECT FOOD FROM CONTAMINATION BY STORING IT AT LEAST SIX INCHES ABOVE FLOOR. CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Wiping Cloths, Use Limitation
- Locations:
- wiping cloth container
- Comment:
- BUCKET FOR WET STORAGE OF WIPING CLOTHS HAD LESS THAN 10 PARTS PER MILLION CHLORINE. CLOTHS IN USE FOR WIPING FOOD SPILLS SHALL BE HELD BETWEEN USES IN A (CHLORINE IN THIS CASE) SANITIZER CONCENTRATION OF 50-100 PARTS PER MILLION CHLORINE. DO PROVIDE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/09/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Roman Village Pizza Inc, 9924 Dix, Dearborn, MI 48120 »