- Critical: Hot Water and Chemical
- Comment:
- NOT CORRECTED. DISH MACHINE REACHIN GFINAL RINSE TEMP OF 125F NOW. USE 3-COMPARTMNT SINK TO SANITIZE WARES. REPAIR DISH MACHINE TO SANITIZE AT 180F FINAL RINSE TEMP. FOLLOW-UP WILL BE CONDUCTED WITHIN 10 DAYS.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
06/11/2015 | Follow-up |
- Critical: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE ONLY GETTING UP TO 135F FOR FINAL RINSE. WARES SHALL BE SANITIZED AT 180F FINAL RINSE. REPAIR DISH MACHINE TO SANITIZE WITH A FINAL RINSE AT 180F.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1-DOOR COOLER DOOR DOES NOT SEAL PROPERLY AND CAN LEAD TO COOLER NOT MAINTAINING PROPER TEMPERATURE TO HOLD FODDS AT OR BELOW 41F. REPAIR DOOR OR REPLACE COOLER.
- 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.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HANDWASH SIGN AT COOKLINE HANDWASH SINK.
- 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.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- MOP SINK FAUCET AVB BACKFLOW PREVENTER IS LEAKING. FAUCET HAS BACKFLOW PREVENTION SUPPLIED, BUT THIS SHALL BE REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
05/27/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- GLASSWASHER TESTED 0PPM CHLORINE AFTER BEING RUN A FEW TIMES. CORRECTED BY ADJUSTING AND PRIMING TO PROVIDE 50-100PPM 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: 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:
- OBSERVED BOX OF RAW BACON STORED ABOVE BAGGED SOUPS/SAUCES IN 1-DOOR REACH-IN COOLER. STORE RAW BACON ON BOTTOM SHELF. GRILL LINE DRAWER COOLER TOP DRAWER HAD RAW CHICKEN ABOVE RAW FISH IN BOTTOM DRAWER. STORE RAW FISH ABOVE THE RAW CHICKEN. CORRECTED BY MOVING RAW BACON TO BOTTOM SHELF AND THE RAW FISH ABOVE RAW CHICKEN.
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes Cooling food equipment
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- OBSERVED COOK RINSING PAN LIDS USED ON GRILL BECAUSE THEY GET TOO HOT. DO NOT USE HANDWASH SINK FOR THIS PURPOSE. HANDWASH SINK IS ONLY FOR HANDWASHING. CORRECTED BY REMOVING PAN LIDS AND WILL NO LONGER USE HANDWASH SINK FOR THIS PURPOSE.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 2-DOOR DELFIELD FREEZER GASKETS DO NOT FIT AND ARE FALLING OFF. REPLACE GASKETS.
- 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.
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- COOKLINE HOOD BOTH END LIGHTS ARE BURNED OUT. REPLACE LIGHT BULBS TO PROVIDE ADEQUATE LIGHTING.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
|
10/24/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SALAD PREP COOLER TOP HAD SPRING LETTUCE 59F, REACH IN PART HAD RICE 57F, RAW FISH 49F, SAUCE 49F, CHEESE 44F. PREP COOLER TOP HAD PICO 46F, REACH-IN HAD CHICKEN 56F, PASTA 57F SAUCE 57F, RICE 54F. 1-DOOR REACH-IN BY KITCHEN ENTRANCE HAD LETTUCE 47F, HAM & PEA SALAD 47F, BROCOLLI SALAD 47F, DICED HAM 38F. IT APPEARS THAT MANY OF THE TEMPERATURE ISSUES MAY BE FROM PREPPING. FACILITY HAS WALK-IN COOLER DOWNSTAIRS AND DOWN THE HALL, THEN ITEMS ARE BROUGHT UP AND PREPPED. DISCUSSED REVIEWING AND CHANGING PROCESSES FOR PREPPING TO MINIMIZE HOW MUCH TIME FOOD SITS OUT. , THROUGH DISCUSSION, THE PREPPING PROCESS WILL BE REVIEWED AND CHANGED TO MINIMIZE THE AMOUNT OF TIME FOOD SITS OUT BEFORE BEING PUT INTO THE 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)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- SALAD PREP COOLER TOP HAD SPRING LETTUCE 59F, REACH IN PART HAD RICE 57F, RAW FISH 49F, SAUCE 49F, CHEESE 44F. PREP COOLER TOP HAD PICO 46F, REACH-IN HAD CHICKEN 56F, PASTA 57F SAUCE 57F, RICE 54F. 1-DOOR REACH-IN BY KITCHEN ENTRANCE HAD LETTUCE 47F, HAM & PEA SALAD 47F, BROCOLLI SALAD 47F, DICED HAM 38F. IT APPEARS THAT MANY OF THE TEMPERATURE ISSUES MAY BE FROM PREPPING. FACILITY HAS WALK-IN COOLER DOWNSTAIRS AND DOWN THE HALL, THEN ITEMS ARE BROUGHT UP AND PREPPED. DISCUSSED REVIEWING AND CHANGING PROCESSES FOR PREPPING TO MINIMIZE HOW MUCH TIME FOOD SITS OUT. , THROUGH DISCUSSION, THE PREPPING PROCESS WILL BE REVIEWED AND CHANGED TO MINIMIZE THE AMOUNT OF TIME FOOD SITS OUT BEFORE BEING PUT INTO THE 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)
|
04/23/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY STORING MUSHROOMS, FRIED ONIONS AND JALEPENOS IN PREP COOLER AT/BELOW 41F. SALAD BAR LETTUCE, SPINACH AND SPRING MIX IS ON A TEMP CHECK LIST/LOG. IF ITEMS OVER 41F AFTER 4 HOURS, THEY ARE DISCARDED. FACILITY PUTS A SMALL AMOUNT OUT AND IS ROTATED/USED UP FREQUENTLY.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY STORING MUSHROOMS, FRIED ONIONS AND JALEPENOS IN PREP COOLER AT/BELOW 41F. SALAD BAR LETTUCE, SPINACH AND SPRING MIX IS ON A TEMP CHECK LIST/LOG. IF ITEMS OVER 41F AFTER 4 HOURS, THEY ARE DISCARDED. FACILITY PUTS A SMALL AMOUNT OUT AND IS ROTATED/USED UP FREQUENTLY.
- 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)
|
10/22/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALAD BAR: SPRING MIX 49F-57F, SPINACH 48F, ICEBERG 46F. COOKLINE AREA: CONTAINERS OF COOKED SPINACH, COOKED MUSHROOMS, FRIED JALEPENO'S AND FRIED ONION STRAWS 80F-85F (ALL ARE TOPPINGS FOR BURGERS). HOLD LETTUCE 41F OR BELOW. COOKED ITEMS SHALL BE COOKED TO ORDER, HELD 135F/ABOVE, OR COOLED AND HELD 41F/BELOW. PERSON IN CHARGE STATED THESE ARE NEW MENU ITEMS ADDED AT THE END OF AUGUST. CORRECT WITHIN 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)
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING AREA BY BACK DOOR/EXIT SIGN HAS DAMAGE FROM A LEAK. CEILING HAS BEEN PATCHED BEFORE, BUT IT IS NOT SMOOTH AND EASILY CLEANABLE. ALSO THERE COULD BE POTENTIAL FOR MOLD BUILD UP DUE TO BEING EXPOSED TO WATER. CORRECT WITHIN 30 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SALAD BAR: SPRING MIX 49F-57F, SPINACH 48F, ICEBERG 46F. COOKLINE AREA: CONTAINERS OF COOKED SPINACH, COOKED MUSHROOMS, FRIED JALEPENO'S AND FRIED ONION STRAWS 80F-85F (ALL ARE TOPPINGS FOR BURGERS). HOLD LETTUCE 41F OR BELOW. COOKED ITEMS SHALL BE COOKED TO ORDER, HELD 135F/ABOVE, OR COOLED AND HELD 41F/BELOW. PERSON IN CHARGE STATED THESE ARE NEW MENU ITEMS ADDED AT THE END OF AUGUST. CORRECT WITHIN 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)
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- CEILING AREA BY BACK DOOR/EXIT SIGN HAS DAMAGE FROM A LEAK. CEILING HAS BEEN PATCHED BEFORE, BUT IT IS NOT SMOOTH AND EASILY CLEANABLE. ALSO THERE COULD BE POTENTIAL FOR MOLD BUILD UP DUE TO BEING EXPOSED TO WATER. CORRECT WITHIN 30 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/26/2013 | Routine |
- Critical: Controlling Pests
- Comment:
- No fruit flies seen. VIOLATION CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Comment:
- PHFs held at 41 F or below: ham 41 F, chicken 41 F, Waldorf salad 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Bar glass washer @ 50 ppm chlorine. VIOLATION 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
|
11/12/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- bar(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- This is a critical violation-WCHD will return within 10 days to ensure violation is corrected., Fruit flies present-particularly in bar area. More than 20 on framed art above the bar alone. Eliminate fruit flies. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PHFs in salad bar reach in cooler not held to 41 F or below: chopped ham 51F, chicken 50 F, 1000 Island 54F, light ranch 50 F., This is a critical violation-WCHD will return within 10 days to ensure violation is corrected., Items in cold holding drawers: fish 51 F, turkey 51 F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- glass washer
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- This is a critical violation-WCHD will return within 10 days to ensure violation is corrected., Chlorine sanitizer level around 0 ppm. Repair/replace.,
- 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
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- Wall(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Walls around each hand washing sink are dirty. Caulking around splash guard and dishmachine are moldy. 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.
|
09/18/2012 | Routine |
- Critical: Responsibility of Person in Ch
- Comment:
- CORRECTED: THE FACILITY HAS PROVIDED TRAINING FOR ALL EMPLOYEES CONCERNING THE REQUIREMENTS OF EMPLOYEE HEALTH. HEALTH FORMS HAVE BEEN REVIEWED AND SIGNED.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
05/10/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- THE COOKLINE REACH-IN COOLER IS NOW HOLDING FOOD TEMPS 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: Methods-Hot Water and Chemical
- Comment:
- CORRECTED - THE DISHMACHINE IS NOW PROPERLY HOT WATER SANITIZING.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Responsibility of Person in Ch
- Comment:
- THE FACILITY STILL HAS NOT TRAINED EMPLOYEES ON THE REQUIREMENTS OF EMPLOYEE HEALTH. RE-TRAIN EMPLOYEES ON SYMPTOMS OF A FOODBORNE ILLNESS, BIG "5" DISEASE AND REPORTING.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
|
04/18/2012 | Follow-up |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS MUST BE COLD HELD AT 41F OR BELOW. THE DELFIELD COOKLINE REACH-IN COOLER OBSERVED ABOVE 60F. ALL FOOD ITEMS WERE OBSERVED AT THE SAME TEMPERATURE. DISCARD ALL FOOD ITEMS. CORRECTED AT TIME OF INSPECTION - FOOD ITEMS WERE DISCARDED AND UNIT WAS FOUND TO BE UNPLUGGED. UNIT WAS PLUGGED IN AND TEMP WAS OBSERVED TO BE GOING DOWN. MONITOR THE UNIT. ,
- 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: Methods-Hot Water and Chemical
- Comment:
- THE TEMPERATURE OF THE HOT WATER SANITIZER CYCLE MUST REACH A MINIMUM TEMP OF 165F. UPON INSPECTION THE HOT WATER SANITIZING DISH MACHINE DOES NOT REACH PROPER TEMP. REPAIR / REPLACE THE UNIT. ,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES MUST UNDERSTAND - SYMPTOMS OF A FOODBORNE ILLNESS, REQUIREMENT OF REPORTING AND BIG "5" DISEASES. UPON INTERVIEW SEVERAL EMPLOYEES WERE UNSURE OF THE SYMPTOMS, REPORTING OR BIG "5" DISEASES. RETRAIN ALL EMPLOYEES AND POST POLICY IN THE FACILITY. ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Cleaning, Frequency/Restrictio
- Comment:
- KEEP THE PHYSICAL FACILITY CLEAN - OBSERVED DEBRIS AND DIRTY UTENSILS ON THE FLOOR UNDER THE EQUIPMENT AND THE WALL WHERE GRILL CLEANING UTENSILS ARE STORED IS ENCRUSTED WITH GREASE AND RESIDUES - CLEAN THE FACILITY.
- 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.
- In-Use Utensils/Between-Storag
- Comment:
- UTENSILS MAY NOT BE STORED IN FOOD PRODUCT WITH THE HANDLE IN THE FOOD. OBSERVED SMALL SPOONS INSIDE CONTAINERS OF FOOD - KEEP UTENSILS OUT OF THE FOOD OR PROVIDE LARGER DISPENSING UTENSILS SO HANDLES STAY ABOVE THE LEVEL OF THE PRODUCT.
- 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
|
03/26/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED: AT TIME OF RE-INSPECTION THE SALAD BAR REACH-IN COOLER IS NOW HOLDING FOOD TEMPS 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)
|
03/23/2012 | Follow-up |
- Critical: Controlling Pests
- Comment:
- CORRECTED: AT TIME OF RE-INSPECTION THERE IS NO EVIDENCE OF FRUIT FLIES WITHIN THE FACILITY.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Comment:
- THE REACH-IN SALAD BAR COOLER IS STILL NOT HOLDING PROPER FOOD TEMPS. DRESSINGS - 46F., SAUCE - 45F., COOKED EGG- 45F. COLD HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F. REPAIR / REPLACE THEUNIT IMMEDIATELY. A FOLLOW-UP INSPECTION WILL BE PERFORMED WITHIN 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)
|
03/12/2012 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Locations:
- throughout the licensed facility
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Fruit flies present in dining area & kitchen, concentrated in mop sink area and under glass washer (behind bar).
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Reach-in salad bar cooler is not holding foods to internal temperatures of 41 F or below: ham & pea salad 49 F, chopped hard-boiled eggs 67 F, coleslaw 61 F, 1000 island 60 F.
- 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)
- Surface Characteristics, Indoo
- Items:
- Floor(s)
- Locations:
- basement
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- Floor surface in basement storage area has worn off-floor is partially bare concrete. Reseal.
- General violation description:
- 6-101.11 - (A) Except as specified in # (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted
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09/06/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ADJUST THE GRILL SO THAT THE GREASE DOES NOT DRIP BEHIND THE GRILL. CLEAN UNDER THE GRILL DAILY TO AVOID ACCUMULATION. CORRECT BY NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/04/2011 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- THE NUMBER OF DRAIN FLIES HAS BEEN GREATLY REDUCED, ONLY A FEW SEEN TODAY. ESTABLISHMENT WAS POWERWASHED, STRIPS AND DRAIN GELS ARE USED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
10/07/2010 | Follow-up |
- Critical: Controlling Pests
- Comment:
- DRAIN FLIES ARE STILL NUMEROUS, TRAPPING DEVICES MUST BE USED, CONTINUE WORKING WITH LICENSED PEST CONTROL OPERATOR. AN OFFICE CONSULTATION WILL BE SCHEDULED. (FLIES ARE NUMEROUS THROUGHOUT BAR AND KITCHEN AREA ESPECIALLY DISHMACHINE)
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Comment:
- DRAIN FLIES ARE STILL NUMEROUS, TRAPPING DEVICES MUST BE USED, CONTINUE WORKING WITH LICENSED PEST CONTROL OPERATOR. AN OFFICE CONSULTATION WILL BE SCHEDULED. (FLIES ARE NUMEROUS THROUGHOUT BAR AND KITCHEN AREA ESPECIALLY DISHMACHINE),
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
08/27/2010 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- various locations
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY DRAIN FLIES IN ESTABLISHMENT IN KITCHEN AND BACK ROOM BY DISH MACHINE AND THREE COMPARTMENT SINK. USE PEST STRIPS, SEEK HELP FROM LPCO AND CLEAN DRAINS.,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Controlling Pests
- Items:
- Pest(s) flies
- Locations:
- various locations
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- MANY DRAIN FLIES IN ESTABLISHMENT IN KITCHEN AND BACK ROOM BY DISH MACHINE AND THREE COMPARTMENT SINK. USE PEST STRIPS, SEEK HELP FROM LPCO AND CLEAN DRAINS., ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- light shields
- Problems:
- Not provided In prep area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT SHIELD IS NEEDED IN BACK ROOM AREA BY NEXT INSPECTION.
- 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
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07/14/2010 | Routine Inspection |
- Controlling Pests
- Comment:
- FLIES ARE IMPROVED BUT CONTINUED EFFORT IS NEEDED, REVISIT IN 10 DAYS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
|
01/07/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Ruby Tuesday (#11), Metro Airport-North Terminal, Gate D23 & D24, Romulus, MI 48242 »