- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection potato salad, cut tomato, cut lettuce on salad bar at 41 F or below. 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)
|
05/27/2015 | 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:
- Observed at time of inspection ham, cut tomato, pasta salad, fruit salad, cut lettuce at 47-50 F. All ready to eat potentially hazardous cooled food shall be held at 41 F or below. Discard any potentially hazardous cold food that has been out of temperature for more then 6 hours. Correct immediately a follow up will occur in about 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:
- Used on food-contact surface(s)
- Corrections:
- Clean in sanitary manner when no food items are exposed.
- Comment:
- Observed at time of inspection old gloves on the floor in the walk in freezer. Shelves in the dry storage area have a build up of food particles. Correct by cleaning at a frequency able to prevent the build up off food particles and debris. Correct as soon as possible by cleaning a follow up will occur at the next routine inspection.
- 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-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Observed at time of inspection ice scoop was stored with ice contact surface touching hand contact surface of liqueur bottles. Corrected at time of inspection ice scoop was removed and washed. Employee was instructed to store ice scoop in ice with handle out of product. Corrected.
- 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
|
05/07/2015 | Routine |
- Critical: Sanitizers, Criteria
- Items:
- Sanitizer(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Do not comply with law
- Corrections:
- Provide labels that comply with law.
- Comment:
- THE BAR AREA SANITIZER IS DOUBLE THE REQUIRED RANGE - 200 PPM CHLORINE LEVEL. ALL SANITIZERS SHALL BE IN THE PROPER RANGE. REPLACE BAR AREA SANITIZER WITH PROPER RANGE OF SANITIZER IMMEDIATELY., CORRECTED-BAR AREA SANITIZER REPLACED WITH CORRECT RANGE TODAY.
- General violation description:
- 7-204.11 - Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Miscellaneous Sources of Conta
- Items:
- Food
- Locations:
- 2-door cooler(s)
- Problems:
- Not protected From contamination
- Corrections:
- Store in protected manner.
- Comment:
- SEVERAL REACH IN COOLERS OBSERVED SHELVING WITH CARDBOARD OR ALUMINUM COVERINGS. ALL COOLERS SHALL BE IN GOOD STANDING AND RUNNING PROPERLY. REMOVE SHELVING LININGS IMMEDIATELY.
- General violation description:
- 3-307.11 - Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- walk in freezer(s) floor
- Problems:
- With accumulation of debris
- 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.
|
11/11/2014 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- NOTICE ONE BADLY DENTED RIPED PEPPERS CAN WITH OTHER CANS. IF THE CAN IS DENTED, THERE MIGHT BE A MICRO OPENING, THAT CAN NOT BE SEEN WITH HUMAN EYE. THIS ALLOWS CONTAMINANTS AND OTHER BACTERIA INTO THE CAN AND DAMAGE THE PRODUCT. IF THE CAN IS DENTED ON THE SEAM OR BULGED DISCARD OR RETURN TO THE SUPPLIER. THE CAN WAS SEPARATED AT THE TIME OF INSPECTION TO RETURN TO THE SUPPLIER. 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.
|
05/15/2014 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE 6 DRAWER COOLER WAS AT 40F AND THE SHREDDED CHEESE WAS AT 40F AND THE COOKED SHRIMP WERE AT 35F. THE LEAK IN THE COIL WAS FIXED AND WAS RECHARGED. 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)
|
12/06/2013 | 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:
- THE 6 DRAWER, SANDWICH COOLER WAS AT 46F AND THE FETA CHEESE WAS AT 46F. CUT TOMATOES WERE AT 39F IN THE UPPER DECK. POTENTIALLY HAZARDOUS FOOD SHALL BE STORED UNDER 41F. TOXIN PRODUCTION OR BACTERIAL GROWTH MAY OCCUR IF PHF IS STORED IN THE TEMPERATURE DANGER ZONE FOR MORE THAN 4 HOURS. ICE BAGS WERE STORED ON THE TOP OF THE FOOD. 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 WALK IN FREEZER 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.
|
12/02/2013 | Routine Inspection |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE INSIDE OF 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
|
07/02/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MAKER WAS CLEANED BUT SOME VISIBLE MOLD SPOTS WERE FOUND. WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT SURFACES 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
|
06/28/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE INSIDE OF THE ICE MAKER WAS SOILED AND SLIMY. EMPTY THE ICE MACHINE, SCRUB, 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: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- THE MASHED POTATO WAS AT 104F. HOT POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED ABOVE 135F. THE OPERATOR IMMEDIATELY, REHEATED MASHED POTATOES IN THE MICROWAVE OVEN TO 200 F AND THE VIOLATION WAS CORRECTED.
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
|
06/20/2013 | Routine Inspection |
- Critical: Cooling Methods
- Items:
- Food item(s) cooled
- Locations:
- Cookline prep cooler
- Problems:
- Improperly
- Comment:
- SHRIMP AT 50F AND SPAGHETTI SQUASH AT 79F, COOLING AFTER COOKING, IN THE COOK LINE PREP COOLER. COOL IN THE WALK IN COOLER TO ENSURE RAPID COOLING., CORRECTED BY TAKING TO THE WALK IN COOLER.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
|
12/18/2012 | Routine |
- Critical: Characteristics
- Comment:
- CORRECTED BY REPLACING THE ICE BUCKETS.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING PHF AT 41F (36-40F OBSERVED).
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
07/17/2012 | Follow-up |
- Critical: Characteristics
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- in front of ice machine(s)
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- THE LARGE ICE BUCKETS HAVE HOLES WORN INTO THE BOTTOMS OF THE CONTAINERS, AND ARE SITTING ON THE WET FLOOR IN FRONT OF THE ICE MACHINE. STANDING WATER FROM THE FLOOR CAN MIGRATE INTO THE CONTAINERS THROUGH THE HOLES. REPLACE TO BE SAFE - FREE OF WEAR DAMAGE. STORE AT LEAST 6 INCHES ABOVE THE FLOOR. ,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- KNIVES STORED ON DIRTY MAGNETIC HOLDER, THE CAN OPENER IS ENCRUSTED WITH OLD DEBRIS AROUND THE BLADE AND THE BASE HAS OLD DEBRIS. THE ICE MACHINE HAS MOLD/MILDEW LIKE DEBRIS FORMING INSIDE. CLEAN NOW AND MORE FREQUENTLY.,
- 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: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Cookline
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- CUTTING/PREP BOARDS AND CONTINUOUS USE UTENSILS AT THE COOK LINE ARE CLEANED EVERY 5-7 HOURS. CLEAN OR CHANGE OUT WITHIN 4 HOURS TO MINIMIZE BACTERIA LEVELS.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cook Line Cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IN THE LEFT PREP COOLER: SWISS AND SHREDDED CHEESE 57F, RAW CHICKEN LEGS 50F, SOUR CREAM 50F, PEAS AND CUT TOMATOES 48F, COOKED GREEN PEPPERS AND ONIONS 50F. DISPOSE OF ALL NOTED FOOD THAT IS OVER 50F AND USE OR DISCARD REMAINDER WITHIN 4 HOURS OF GOING OVER 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)
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE FOLLOWING ARE NOT CLEAN: OUTSIDE OF ICE MACHINE INCLUDING THE DOOR, FOOD SCALES, NON-FOOD CONTACT AREAS OF THE BAKED POTATO DRAWER AT COOK LINE INCLUDING DRAWER AREA AND TEMP CONTROL KNOB, VARIOUS SHELVES. HANDLES, CONTROL KNOB, ON-OFF SWITCH OF THE VULCAN OVEN. CLEAN AND MAINTAIN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- With accumulation of debris
- 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.
|
06/18/2012 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Comment:
- CORRECTED: MACHINE TESTED AT 160F MINIMUM SURFACE SANITIZING TEMP.
- 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
|
01/23/2012 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Comment:
- NOT CORRECTED. REPAIR DISH MACHINE TO SANITIZE AT 160F SURFACE TEMP. MACHINE DID NOT REACH PROPER TEMP TESTED ON PLATE. RAN 7 TIMES. REPAIR IMMEDIATELY. CORRECT WITHIN 4 DAYS. COMPLETE RISK CONTROL PLAN FOR 2ND FOLLOW-UP.,
- 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
|
01/05/2012 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- Dish machine
- Problems:
- Does not allow surface temperature to reach 160 degrees f Measured by irreversible registering thermometer
- Corrections:
- Repair to provide adequate water temperature according to code.
- Comment:
- THE DISH MACHINE FAILED TO REACH 160F SURFACE TEMP, TESTED ON PLATE BEFORE AND AFTER RE-FILLING THE MACHINE. STORE TEST STRIP CONFIRMED THIS OBSERVATION. REPAIR TO SANITIZE AT 160 MINIMUM SURFACE TEMPERATURE. REPAIR WAS ORDERED AT INSPECTION.
- 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: Separation, Packaging, & Segre
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Comment:
- 1) CROUTONS ARE STORED UNCOVERED IN THE WALK IN FREEZER. KEEP ALL FOOD IN STORAGE COVERED. 2) THE CEILING OR CONDENSER EQUIPMENT HAS DRIPPED INTO THE OPEN CROUTONS. KEEP FOOD OUT FROM UNDER DRIPPAGE AND EQUIPMENT THAT MAY DRIP INTO FOOD. , CORRECTED BY DISPOSING THE CROUTONS AND MOVING THE FOOD AWAY FROM THE LEAK/DRIPS.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE FREEZER DRIPPAGE PROBLEM.
- 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.
|
12/14/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY ELEVATING PIPE ENDS TO FORM AIR GAPS.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE CAN OPENER AND BASE.
- 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: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 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)
|
07/21/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- THE DRAIN PIPE END FROM THE DIPPER WELL IS BELOW THE RIM OF THE DRAIN BOWL. THE DRAINPIPES FROM THE ICE MACHINE ARE SITTING ON THE DRAIN GRATE. PROVIDE AIR GAPS OF AT LEAST 2 TIMES THE PIPE DIAMETER.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- Cookline prep cooler
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED OLD FOOD BUILD UP ON THE CAN OPENER BLADE, AND ON THE BASE OF THE CAN OPENER. KEEP CLEAN.,
- 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: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cookline prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SPINACH DIP, CHEESE DIP, BROCCOLI CHEESE AND CHICKEN TORTILLA SOUP, SOUR CREAM, CUT TOMATOES AT 48-50F. THAT FOOD WAS DISCARDED VOLUNTARILY. HOLD AT OR 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)
|
06/23/2011 | Routine Inspection |
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
12/17/2010 | Routine Inspection |
| No violation noted during this evaluation. | 08/16/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CLAM CHOWDER RCORDED AT 48F AT TOP OF CHEF'S COOLER...ALSO BAGGIED CHICKEN CHUNKS RECORDED AT 60F BELOW IN SAME COOLER. POTATOE SALAD RECORDED AT 45F ON BUFFET TABLE. MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41 F OR BELOW. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM ...FAX @ 734-727-7165
- 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- ENSURE EMPLOYEE EDUCATION AND TRAINING FOR THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS IS DONE BEFORE THE FIRST DAY OF WORK OR TRAINING......NEW EMPLOYEE WAS NOT KNOWLEDGEABLE IN THE REQUIRED 24 HOURS OF WELLNESS REQUIRED BEFORE RETURNING TO WORK. OPERATOR INDICATED THAT THE TRAINING WAS BEHIND ON THE NEW EMPLOYEE.
- 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.
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06/16/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Ruby Tuesday Classic Grill, 45660 Michigan, Canton Twp, MI 48188 »