- Critical: Hand Drying Provision
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- Hand wash sink(s)
- Problems:
- Not provided
- 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)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- Dish machine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE CHLORINE SANITIZER OBSERVED BELOW 25 P.P.M. ALL CHLORINE SHALL BE WITHIN 50-100 P.P.M. CORRECT IMMEDIATELY., CORRECTED VIA PRIMING SANITIZER SOLUTION TODAY AND DISH MACHINE CORRECTLY WORKING NOW.
- 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)
- Locations:
- 2-door cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW EGGS STORED ABOVE MANY READY TO EAT FOODS IN TWO DOOR COOLER. ALL RAW EGGS AND FOODS SHALL BE SEPARATED FOR FOOD SAFETY. SEPARATE EGGS IMMEDIATELY., CORRECTED-EGGS SEPARATED TODAY VIA STORING ON BOTTOM 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, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
07/17/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- THE SANITIZER BUCKET WAS REPLACED AND THE BLOCKAGE OF THE SANITIZER TUBE WAS CLEARED. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Where to Wash
- Comment:
- THE HAND WASH STATIONS WERE EQUIPPED AND NOTICED THE EMPLOYEE HAND WASHING. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
|
02/03/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- At couple hand wash stations in the kitchen, no paper towel was available. At the time of inspection, paper towel was provided and the violation was 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: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- At couple hand wash stations, soap was not available. At the time of inspection, soap was provided and the violation was corrected.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH WASHER WAS NOT SANITIZING THE DISHES PROPERLY. DID NOT FIND ANY SANITIZER. AS PER THE OPERATOR THE SUPPLIES WERE NOT DELIVERED. THEN SANITIZE THE DISHES IN THE 3 COMPARTMENT SINK. NOTICED ABOUT 50 PPM CONCENTRATION IN THE 3 COMPARTMENT SINK. A FOLLOW INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- NOTICED 3 SOY SAUCE DENTED CANS. CANS DENTED ON THE SEAM MAY ALLOW BACTERIA OR OTHER CONTAMINANTS INTO THE CONTAINED FOOD. IN ANAEROBIC CONDITIONS (LACK OF OXYGEN) BOTULISM TOXIN MAY BE FORMED. SEPARATE THE DENTED CANS AND T=RETURN THEM TO THE SUPPLIER OR DISCARD THEM. AT THE TIME OF INSPECTION THE DENTED CANS WERE SEPARATED AND THE VIOLATION WAS CORRECTED BY EDUCATION.
- 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: Where to Wash
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- THE HAND WASH STATIONS WERE NOT EQUIPPED WITH EITHER PAPER TOWEL OR SOAP. SO, NO EFFECTIVE HAND WASHING IS GOING ON. MAKE SURE ALL THE EMPLOYEES ARE WASHING HANDS AT A FREQUENCY. EQUIP ALL THE HAND WASH STATIONS WITH PAPER TOWEL AND SOAP. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS TO MONITOR THE HAND WASHING.,
- General violation description:
- 2-301.15 - FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE KITCHEN FLOOR WAS SOILED ALSO THE WALL BEHIND THE DISH WASHER IS SOILED AND MOLD IS GROWING. CLEAN N AND SANITIZE WITH BLEACH.
- 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.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- IN THE BACK ROOM OF THE KITCHEN THE WALL TILES AND ONE OR TWO FLOOR TILES WERE BROKEN. REPAIR THEM BY NEXT ROUTINE INSPECTION. , IN THE BACK ROOM OF THE KITCHEN, THE WALL TILES AND ONE OR TWO FLOOR TILES WERE BROKEN. REPAIR THEM BY NEXT ROUTINE INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/27/2014 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- 1. THE WALK IN FREEZER FLOOR WAS CLEANED AND SANITIZED. VIOLATION HAD BEEN CORRECTED. 2. THE FOOD PREP TABLES WERE KEPT CLEAN. VIOLATION HAD BEEN CORRECTED. 3. THE ICE MAKER WAS CLEANED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- 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:
- NOTICED A CONCENTRATION OF ABOUT 75 PPM. THE SANITIZER FLOW WAS INCREASED AND THE VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS 44F AND THE CHICKEN WAS AT 41F AND WANTON WAS AT 39F. THE EMPLOYEES WERE TOLD TO CLOSE THE DOORS. 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)
|
08/12/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- Clean the following items: 1. Food debris has accumulated on the walk in freezer floor. Wash, rinse and sanitize. 2. Some food preparation tables are soiled with food debris. As soon as the work is done, sanitize the food contact surfaces and equipment like meat cutters. 3. Mold started growing inside the ice maker. Wash, rinse and sanitize all the food contact and non food contact surfaces. A follow up inspection will be conducted with in 10 days.,
- 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 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Did not detect any sanitizer after sanitizing cycle. The operator called for service. Noticed that the 3-compartment sink is in use. Sanitize all the dishes in the sanitizer compartment.,
- 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:
- \ The 3 door in rail cooler in the kitchen was at 52f and the chicken was at 47f, the beef was at 46f. Discard all the Potentially Hazardous Food from this cooler. At the time of inspection the phf was discarded. Do not store any phf in this cooler until it maintains 41f or lower. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Keep the kitchen floor 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.
|
07/29/2013 | Routine Inspection |
- Critical: Sanitizing Solutions, Testing
- Comment:
- CHLORINE TEST STRIPS ARE AVAILABLE AND THE VIOLATION HAD BEEN 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)
|
01/10/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- 1.Food debris has accumulated in side the single door reach in freezer. Clean, wash, rinse and sanitize all the food contact surfaces. At the time of inspection it was cleaned and sanitized. 2. Noticed food debris on the food preparation tables. If potentially hazardous is prepared, clean and sanitize the food preparation tables every 4 hours through out the day. At the time of inspection the food preparation tables were cleaned and sanitized. Violation was 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Wait station Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO paper towel was available at different hand wash stations and the paper towel was provided at the time of inspection and the violation was 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store unwashed fruits/vegetables below and away from foods needing little or no further prep.
- Comment:
- Raw chicken trays were stored over raw pork and bean sprouts in the walk in cooler. Store raw chicken in the bottom shelf and bean sprouts away from the meats to avoid cross contamination. At the time of inspection they were stored properly and the violation was corrected.
- 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
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Buy 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Clean the kitchen floor with a power washer or steam clean it.
- 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.
|
01/07/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- THE OPERATOR BOUGHT A USED, NEW COOLER (BEVERAGE AIR) IDENTICAL TO THE OLD ONE. THE AIR TEMPERATURE WAS AT 39F AND THE CHICKEN WAS AT 38F. 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)
|
08/13/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- THE OPERATOR PURCHASED A NEW USED COOLER. IT WILL BE REPLACED THIS AFTER-NOON. THIS COOLER IS ALREADY IN THE FACILITY (BEVERAGE AIR 3-DOOR). OPERATOR IS TEMPORARILY USING TO COOK THE CHICKEN. THE CHICKEN WAS AT 47F AND THE COOLER WAS AT 47F. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
08/02/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- 1. ICE MAKER WAS CLEANED AND SANITIZED. VIOLATION HAD BEEN CORRECTED. 2. THE VERTICAL FREEZER WAS KEPT CLEAN. VIOLATION HAD BEEN CORRECTED. 3. THE MEAT CUTTER WAS KEPT CLEAN. VIOLATION HAD BEEN CORRECTED.
- 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: Discarding or Reconditioning U
- Comment:
- NO OPEN CANS OF FOOD WAS NOTICED. THE CONTENTS ERE TRANSFERRED INTO THE FOOD CONTAINERS. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Hot and cold holding
- Comment:
- THE COOLER WAS AT 44.4 AND THE BEEF WAS AT 44.8F THE CHICKEN IN THE MAIN COMPARTMENT WAS AT 39F BUT IN THE SANDWICH COMPARTMENT IT WAS AT 48F. DISCARD ALL THE PHF THAT ARE ABOVE 41F AND STORED IN THIS COOLER FOR MORE THAN 4 HOURS. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/30/2012 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A new spray nozzle was attached without a back flow preventer. The nozzle was hanging in the discharge tray of the dish washer. Do not hang in the discharge tray of the dish washer. The contaminated water may go into the city water and causes sickness not only in your place but other residents. The back flow preventer was installed at the time eof inspection and hanged it in a safe place. Violation was corrected by education and by installing in the back flow preventer.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Clean the following equipment. 1. Noticed mold growing inside the ice maker. Empty the ice machine, wash, rinse and sanitize all the food contact and non food contact surfaces. 2. Clean the Vertical freezer. It was soiled. 3. After using the meat cutter. It was not cleaned and the food debris was on the food prep table. Clean the machine and the food preparation table.,
- 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: Discarding or Reconditioning U
- Items:
- Contaminated food(s)
- Problems:
- Not discarded
- Corrections:
- Discard.
- Comment:
- Open cans of food (soy sauce, tomato sauce) were stored inside the cooler. Do not store the remaining contents inside the can to prevent possible contamination from rust and debris formed on the walls. Transfer the food into the safe food container. A follow up inspection will be conducted with in 10 days. ,
- General violation description:
- 3-701.11 - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under 3-101.11 shall be reconditioned according to an APPROVED procedure or discarded. (B) FOOD that is not from an APPROVED source as specified under 3-201.11 through .17 shall be discarded. (C) READY-TO-EAT FOOD that may have been contaminated by an EMPLOYEE who has been restricted or excluded as specified under 2-201.12 shall be discarded. (D) FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- The 2. 5 door in rail sandwich cooler in the kitchen was at 44f and the chicken in the top compartment was at 49f. Potentially Hazardous Food shall be maintained under 41f. Toxin production or bacterial growth may occur if phf is stored in temperature danger zone (41f-135f) for more than 4 hours. Discard all the phf that are above 41f and stored in this cooler for more than 4 hours. A follow up inspection will be conducted with in 10 days.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Filter(s) not changed
- Corrections:
- Change filters.
- Comment:
- The hood filters are soiled with dirty oil. To prevent the food contamination and fire accidents, change the filters.
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Food debris has accumulated on the floor through out. Clean the floor every day at least 2 or 3 times.
- 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.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide soap at each hand wash station.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Wait station Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- Provide paper towel at each hand wash station.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
07/16/2012 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- THE BACK FLOW PREVENTER WAS INSTALLED ON THE HOSE BIB AND THE VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- 1. THE WALK IN COOLER, FAN MOUNT AND SHELVES WERE CLEANED AND SANITIZED. VIOLATION HAD BEEN CORRECTED. 2. THE WALK IN FREEZER FLOOR WAS CLEANED AND THE VIOLATION HAD BEEN CORRECTED.
- 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
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12/20/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A SPRAY NOZZLE WAS CONNECTED TO THE WATER LINE WITHOUT OUT BACK FLOW PREVENTER AND THE NOZZLE WAS LEFT IN THE DIRTY SINK. TO PREVENT THE HEALTH HAZARDS LIKE CROSS CONNECTION AND BACK SIPHON AGE, DO NOT USE THE SPRAY NOZZLE WITH OUT A BACK FLOW PREVENTER. IT WAS DISCONNECTED AT THE TIME OF INSPECTION. DO NOT USE THIS SPRAY NOZZLE WITH OUT A BACK FLOW PREVENTER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CLEAN THE FOLLOWING EQUIPMENT. 1. DUST HAS ACCUMULATE ON THE FAN MOUNT AND ON THE STORAGE STANDS. MOVE THE FOOD INTO ANOTHER COOLER , CLEAN, WASH, RINSE AND SANITIZE THEM. 2. DEBRIS HAS ACCUMULATED ON THE WALK IN FREEZER FLOOR. KEEP IT CLEAN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOUND 2 DENTED CANS (CHEST NUTS AND SOY SAUCE). DISCARD OR RETURN THEM TO THE SUPPLIER. IF THE CAN IS DENTED ON THE SEAM, THE AIR MAY GO IN AND SPOIL THE FOOD. THE CANS WERE SEPARATED TO RETURN TO THE SUPPLIER 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: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- THE COLESLAW AND EGG ROLLS WERE NOT DATE MARKED. READY TO EAT (RTE), POTENTIALLY HAZARDOUS FOOD (PHF) SHALL BE DATE MARKED WITH IN 24 HOURS OF THE PREPARATION OF THE ITEM. A TOTAL OF 7 DAYS TIME IS ALLOWED INCLUDING THE PREPARATION DATE. TO FIND THE DISCARD DATE ADD 6 DAYS TO THE PREPARATION DATE AND DISCARD THE RTE, PHF AFTER 7 DAYS. LYSTERIA MONOCYTOGENES MAY GROW TO THE HAZARDOUS LEVELS AFTER 7 DAYS. AT THE TIME OF INSPECTION THE ABOVE ITEMS WERE DATE MARKED AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE WALK IN COOLER RAW FISH CONTAINER WAS OVER THE VEGETABLES AND THE IN THE 2 DOOR REACH IN COOLER THE EGGS WERE STORED OVER OTHER COOKED FOOD ITEMS. AT THE TIME OF INSPECTION THE EMPLOYEES STORED THE RAW FOODS IN THE BOTTOM SHELF AND THE VIOLATION WAS CORRECTED.
- 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
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT EACH HAND WASH STATION.
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- Wait station Kitchen Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PROVIDE PAPER TOWEL AT EACH HAND WASH STATION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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12/14/2011 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Comment:
- OPERATOR IS CHECKING FOODS ON FOOD CHARTWHEN PUTTING FOOD ON THE BUFFET TABLE..........TIME OF DAY FOOD IS PUT OUT IS CHECKED. TIME AS A CONTROL IS BEING USED FOR FOODS AT BUFFET....FOOD IS DISCARDED IF NOT CONSUMED WITHIN 4 HOURS ........NO REHEATING OR MIXING FOODS OBSERVED.
- 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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10/05/2011 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- OPERATOR HAS WRITTEN PROCEDURES TO USE TIME AS A CONTROL ..........3-501.16 IS NOT A VIOLATION , AS OPERATOR IS DISCARDING FOOD WITHIN 4 HOURS AND THEREBY USING "TIME AS A CONTROL"
- 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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10/03/2011 | Follow-up |
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED TODAY - WATERMELON, CANTELOPE MELON (CALLED HONEYDEW BY THE PERSON IN CHARGE), SEAFOOD SALAD, KIMCHI (VEG-SALAD) OBSERVED AT 46F WITHOUT TIME MARKINGS FOR CONTROL. SUSHI RICE AT 80F WITHOUT TIME MARKINGS HOWEVER A PROCEDURAL TIME SHEET SHOWING THE RICE IS TYPICALLY HELD OUT OF TEMP CONTROL FROM 2:30PM TO 6:00PM WAS PROVIDED BY THE PIC (BUT WAS NOT PRESENT AT THE RICE STATION). THE SEAFOOD AND VEG TEMPURA ROLLS ARE NOW MADE PER CUSTOMER ORDER. AT THE HOT BUFFET, ALL OF THE FOOD WAS TIME MARKED ON THE TIME SHEET. THE GARLIC IN OIL IS HELD IN THE COOLER. THE SUSHI ROLLS EXPIRE WITHIN THE TIME THAT THE SUSHI RICE USED TO MAKE THE ROLLS EXPIRES (COMPLIANT). THE SUSHI RICE WILL BE ADED TO THE TIME CHART AND THE OWNER IS CONSIDERING USING PH (4.6 OR LOWER) AS SAFETY CONTROL. A VARIANCE FROM WCHD IS REQUIRED FOR THAT PROCESS. THE ITEMS NOT MARKED AT START OF INSPECTION BROUGHT OUT AT 3PM APPROXIMATELY WERE TIME MARKED, CORRECTING THE VIOLATION. THE PREVIOUS CHARTS FOR THE PAST 1 TO 2 WEEKS WERE COMPLIANT SHOWING ADEQUATE TIME MARKINGS.
- 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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09/09/2011 | Follow-up |
- Critical: Time as a Public Health Contro
- Comment:
- THE FOLLOWING FOOD OBSERVED OUT OF TEMP CONTROL WITHOUT TIME MARKING - 1 - HOT BUEFFET FOOD: BOURBON CHICKEN 113F, PEPPER BEEF 124F, SWEET & SOUR CHICKEN 109F, VEGETABLE MEIN FUN 132F. 2 - AT MONGOLIAN BBQ: SEAFOOD AND VEGETABLE TEMPERA ROLLS AT 80F. 3 - SALAD BAR: MELON AT 48F-54F. ABOVE NOTED FOOD WAS DISPOSED OF AND REPLACED WITH FRESH FOOD ABOVE 135F OR AT/BELOW 41F. TIME MARK ALL PHF FOODS HELD AT BUFFET IN TABLES NOT ABLETO MAINTAIN 135F OR HIGHER OR 41F OR LOWER - OR REPAIR/REPLACE TABLES TO HOLD AT OR ABOVE 135F OR AT/BELOW 41F TO PROTECT THE PUBLIC FROM CONTAMINATED FOOD DUE TO GROWTH OF PATHOGENIC ORGANISMS SUCH AS BACTERIA. FURTHER ENFORCEMENT ACTION MAY BE TAKEN AT DISCRETION OF THE WAYNE COUNTY HEALTH DEPT. KITCHEN: ALSO OBSERVED FRESH GARLIC IN OIL AT 76F (COOK STATED FRESH GROUND GARLIC). THE COOK STATED THE GARLIC IN OIL WAS OUT OF COOLER AT LUNCH RUSH. TAKING THIS MIXTURE IN AND OUT OF COOLER ALLOWS FOR POTENTIAL GROWTH OF BACTERIA SUCH AS BOTULISM. USE TEMPERATURE CONTROL OR TIME CONTROL WITH EXPIRATION MARKINGS. COOKED CHICKEN ON SHELF UNDER TABLE NEAR COOKLINE AT 88F IN A PAN COVERED WITH PLASTIC WRAP (USED FOR COCONUT CHICKEN). ,
- 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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08/12/2011 | Follow-up |
Restaurant representatives - add corrected or new information about Ruby Buffet, 5848 Sheldon Rd., Canton, MI 48187 »