- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Each handwash sink must be provided with disposable paper towels. Observed no paper towels at juicing station handwash sink. At time of inspection manager provided paper towels.
- 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:
- Food must be protected from contamination by storing raw animal food below and away from ready to eat items. Observed a bin of vegetables stored below meat in the walk in cooler. At time of inspection the bin of open vegetables was moved.
- 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
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in good repair. Observed a bin that hold pita chips to be soiled and cracked. Replace bin with a new one.
- 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.
|
04/06/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER BUCKET IS NEARLY FULL BUT THE PUMP DOES NOT SEEM TO BE HOLDING PRIME. 50-100 PPM CHLORINE MUST BE PROVIDED TO PROPERLY SANITIZE WARES. USE THE 3-COMPARTMENT SINK TO WASH-RINSE-SANITIZE WARES UNTIL THE DISH MACHINE IS PROPERLY DISPENSING SANITIZER. CORRECTED AT TIME OF INSPECTION. THE ECO LAB TECHNICIAN, MARK, ARRIVED AT THE FACILITY AND ADJUSTED THE SANITIZER HOSE. 100 PPM CHLORINE DETECTED.
- 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
- Items:
- Employee washed/rinsed hands
- Problems:
- In three compartment sink
- Corrections:
- Hands shall be washed in handsink(s) only.
- Comment:
- OBSERVED EMPLOYEE WASHING HANDS AT THE 3-COMPARTMENT SINK. EMPLOYEES MUST WASH HANDS AT THE DESIGNATED HAND WASH SINKS TO PREVENT CONTAMINATION OF HANDS OR OF FOOD/CLEAN WARES. INSTRUCT EMPLOYEES TO WASH HANDS AT THE HAND WASH SINKS. CORRECTED AT TIME OF INSPECTION. EMPLOYEE WAS TOLD TO WASH HANDS AT THE HAND WASH SINK AND DID SO.
- 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 floors
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- FLOORS IN KITCHEN OBSERVED SOILED WITH STANDING WATER, ESPECIALLY IN THE WARE WASHING AREA AND COOK LINE. CLEAN NOW AND KEEP THE PHYSICAL FACILITY 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.
- Fixed Equipment, Spacing or Se
- Items:
- Fixed equipment
- Problems:
- Not sealed to adjoining Wall(s)
- Corrections:
- Seal to wall/equipment to facilitate cleaning.
- Comment:
- HAND WASH SINKS AND BOTH 3-COMPARTMENT-SINKS NOT SEALED TO WALLS. CAULK OR SEAL FIXED EQUIPMENT TO ADJOINING WALLS TO FACILITATE CLEANING.
- General violation description:
- 4-402.11 - (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- SEVERAL COOLER AND FREEZER DOOR SEAL GASKETS OBSERVED TO BE SPLIT/CRACKED. REPLACE DOOR SEAL GASKETS TO BE SMOOTH AND EASILY CLEANABLE.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- DISPOSABLE PLASTIC PORTION CUPS OBSERVED USED AS SCOOPS AND STORED IN FETA CHEESE AND VARIOUS DRY SPICES. PROVIDE DURABLE SCOOPS WITH HANDLES AND STORE SCOOPS WITH HANDLES EXTENDING UP AND OUT OF THE FOOD.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- EXTERIOR OF 2 DOUGH MIXERS OBSERVED SOILED WITH FOOD DEBRIS. CLEAN NOW AND OFTEN ENOUGH TO PREVENT THE ACCUMULATION OF SOIL.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/23/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- GREASY PLASTIC BOTTLES ON SHELF WERE DISCARDED. A TUB OF SOILED SMALL FOOD CONTAINERS AND GRATER OBSERVED ON A SHELF. CORRECTED BY CLEANING.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Locations:
- reach-in cooler
- Corrections:
- Keep separate.
- Comment:
- RAW CHICKEN STORED OVER RAW SHRIMP. CORRECTED BY SEPARATING.
- 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: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- shelf
- Problems:
- Not separated from Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- BOTTLES OF HYDROGEN PEROXIDE STORE ON FOOD SHELF AND IN A CARDBOARD BOX WITH POTATOES, BAKING POWDER SPICES. CORRECTED BY REMOVING THE PEROXIDE FROM THE AREA./
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- shelf
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- EMPLOYEE JACKETS AND SOILED HOSES STORE ON FOOD SHELVES. CORRECTED BY REMOVING THE JACKETS AND HOSES. FOOD STORED UNDER BUS TUBS OF DIRTY DISHES. CORRECTED BY REMOVING THE DISHES TO THE DISH WASH AREA. A PAN OF RAW MEAT IN THE HAND SINK CORRECTED BY REMOVING FROM THE SINK.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- COOKS KNIVES STORED IN 69F STANDING WATER. ROOM TEMP MOISTURE INCREASES THE RATE OF BACTERIAL GROWTH. STORE AS STATED IN 135F WATER OR DRY. CORRECTED BY STORING DRY.
- 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
- Packaged and Unpackaged Food -
- Items:
- Unwashed fruit(s) and vegetable(s)
- Locations:
- Walk-in cooler
- 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:
- UNCLEAN BOXES OF PRODUCE STORED OVER CLEAN FOOD IN THE WALK IN COOLER. STORE UNCLEAN PRODUCE AWAY FROM CLEAN FOOD, OR PROVIDE A BARRIER ON THE SHELF TO PREVENT DIRT/SOIL FROM FALLING FROM THE PRODUCE BOXES ONTO CLEAN FOOD.
- 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
|
03/07/2014 | Routine |
- Critical: Consumption of Animal Foods th
- Comment:
- CORRECTED BY PROVIDING MENU CONSUMER ADVISORIES FOR KIBBEE NIYEE.
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
|
10/09/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED BY CLEANING FOOD CONTAINERS.
- 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: Food Labels
- Comment:
- CORRECTED: PITA BREAD SOLD IS COMMERCIAL TAKE OUT ONLY FOR SUPPLIER. SALAD DRESSING NOT RETAIL - TAKE OUT WITH SALADS NOT RETAIL (GRAB AND GO).
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING RAW ANIMAL BELOW/AWAY FROM OTHER FOOD. UNCLEAN PRODUCE BELOW/AWAY FROM CLEAN FOOD. IN USE KNIVES STORED CLEANLY.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOLDING PHF AT 41F IN COOLERS. PREP COOLERS REPLACED. WALK IN REPAIRED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY HOT HOLDING AT 165F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY DATE MARKING REQUIRED FOOD.
- 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: Safe, Unadulterated, and Hones
- Comment:
- CORRECTED BY REPLACING THE FREEZER. NO ICE CONTAMINATION OBSERVED.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
|
09/30/2013 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories for raw or undercooked food(s)/ingredient(s) meat
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE ASTERISK AT THE KIBBEE NAYEE WITHIN 10 DAYS.,
- General violation description:
- 3-603.11 - Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under 3-801.11(D), if an animal FOOD such as beef, eggs, FISH, lamb, milk, pork, POULTRY, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a READY-TO-EAT form as a deli, menu, vended, or other item
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- SMALL CAN OPENER NOT CLEAN WAS DISCARDED. BULK FOOD BINS FOR SPICE AND PITA BREAD SOILED. CLEAN AND 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: Food Labels
- Items:
- Packaged food label(s)
- Problems:
- Do not include
- Corrections:
- Provide.
- Comment:
- SALAD DRESSING AND PITA BREAD NOT PROPERLY LABELED. LABEL AS STATED.,
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Critical: Packaged and Unpackaged Food -
- Items:
- Unwashed fruit(s) and vegetable(s)
- Locations:
- Walk-in cooler
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW GROUND BEEF AND RAW EGGS OVER SALAD DRESSING AND OTHER READY TO EAT FOOD IN THE WALK IN COOLER. STORE RAW ANIMAL FOOD BELOW OR AWAY FROM OTHER FOOD. DIRTY PRODUCE BOXES OVER PREPARED FOOD. STORE UNCLEAN PRODUCE AWAY OR BELOW CLEAN FOOD. IN-BETWEEN USE KNIFE STORED IN SOILED SPACE BETWEEN PREP COOLER AT COOK LINE. STORE IN A CLEAN PLACE. CORRECTED BY CLEANING AND STORING CLEANLY.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1) ALL WALK IN COOLER FOOD AT 44-50F, EXCEPT FOR GRAPE LEAVES COOLING SINCE YESTERDAY AT 72F (DISCARDED). RAW EGGS, RAW CHICKEN AND BEEF GARLIC SAUCE 50F, SOUP 46, FETA CHEESE, 50F SALAD DRESSING 50F, GROUND BEEF 44F.. SOME OF THE SALAD DRESSING MADE TO SELL RETAIL. DO NOT SELL AS RETAIL - SERVE BY END DAY TODAY OR DISCARD ALL FOOD IN THE COOLER. DO NOT USE PAST END OF DAY TODAY. ALSO DO NOT USE COOLER FOR POTENTIALLY HAZARDOUS FOOD PAST TODAY UNLESS 41F FOOD TEMP CAN BE MAINTAINED. 2) LEFT PREP COOLER: TOP- CUT TOMATOES 50F. BOTTOM OF COOLER FETA CHEESE 48F, STUFFED GRAPE LEAVES 44F. 3) RIGHT PREP COOLER: GARLIC SAUCE WAS 48F. 4) LETTUCE COOLER: LETTUCE WAS 47F NEAR OUTER EDGE. SERVE OR DISCARD ALL NOTED FOOD BY END OF TODAY. ,
- 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
- Items:
- Hot food item(s)
- Locations:
- steam table
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- CHICKEN BREASTS AT 96-108 IN THE STEAM TABLE. THE FOOD WAS REHEATED TO 165F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s), Commercially processed ready to eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking, Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above., Provide proper date marks as stated above.
- Comment:
- FETA CHEESE, GARLIC SAUCE, SOUP, GRAPE LEAVES WITHOUT DATE MARKING. DATE MARK AT TIME OPENED OR PREPARED.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Safe, Unadulterated, and Hones
- Items:
- Food
- Locations:
- reach-in freezer(s)
- Problems:
- Adulterated/contaminated
- Corrections:
- Discard.
- Comment:
- VARIOUS FOOD IN LOWER SECTION OF REACH IN FREEZER COVERED WITH THICK CONDENSATE ICE DRIPPING FROM CONDENSER, RANGING FROM 4 TO 8 INCHES THICK ABOUT 3 FEET LONG. DISCARD ALL OF THE FOOD IN CONTACT WITH THE ICE. REPAIR FREEZER AND DO NOT USE UNTIL REPAIRED. REMOVE ALL FOOD TODAY.,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Locations:
- kitchen
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE FLOOR UNDER EQUIPMENT AND UNDER 3-C SINK. CLEAN THE WALL AT THE DISH MACHINE DRAIN BOARD.
- 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.
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- MOP WAS LEFT IN OLD MOP WATER. AIR DRY THE MOP AFTER EACH USE.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- 3-compartment sink(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- CUTTING BOARD STORED ON FAUCET OF 3 COMPARTMENT CONTAMINATED BY SPLASH AND BY THE FAUCET. CORRECTED BY CLEANING AND STORING CLEANLY.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SEE 3-501.16 AND 3-101.11. REPAIR COOLER NOT MAINTIANIN G FOOD AT OR BE,LOW 41F. REPAIR THE FREEZER DRIPPING ONTO FOOD. REPAIR TORN DOOR GASKET ON THE CHICKEN NUGGETS FREEZER.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN COOLER HANDLES NOW AND DAILY TO PREVENT CONTAMINATION TO HANDS/GLOVES - THEN FOOD. CLEAN THE SIDE OF THE FRYER HAVE HEAVY GREASE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE CEILING IN PREP AREA IS PEELING AND DEBRIS HANGING. REPAIR/REPLACE THAT TILE.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/04/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- WALK IN COOLER
- General violation description:
- 3-501.16 - RAW BEEF 39F, SOUP 40F AND VEGETABLES 40F.
|
10/05/2012 | 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:
- WALK IN COOLER TEMPERATURES WERE RAW BEEF 47F, SOUP 47F AND MUSHROOMS 47F. ADJUST TO 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)
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN FLOOR IN MAINTENANCE ROOM AND WALL BEHIND DISH MACHINE.
- 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.
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BAG OF POTATOES ON FLOOR OF WALK IN COOLER.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWELS FOR OVEN AREA HAND WASH SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Maintaining Refuse Areas/Enclo
- 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.
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- INVERT OR COVER SOUP BOWLS IN WAITRESS AREA.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
09/26/2012 | Routine |
- Critical: System Maintained in Good Repa
- Comment:
- HAND SINK FULLY FUNCTIONAL
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/29/2012 | 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:
- DICED TOMATOES AND HUMMOUS 45F IN FLIP TOP TWO DOOR COOLER ON MAIN LINE. CORRECT WITH IN 10 DAYS A FOLLOW UP INSPECTION WILL OCCUR WITH IN 10 DAYS TO ENSURE COMPLIANCE.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- WOOD STAIN STORED WITH CLEAN PLATES IN DISH AREA., THIS WAS IMMEDIATELY CORRECTED BY REMOVING THE WOOD STAIN.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Problems:
- Not maintained
- Comment:
- COLD WATER HAS BEEN TURNED OFF AT MAIN LINE HAND SINK DUE TO LEAK. REPAIR. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/21/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE 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: Eating, Drinking or Tobacco
- Comment:
- NO OPENED BEVEREAGES OBSERVED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Comment:
- TOMATOES 40F, HUMMOUS 39F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKS PROVIDED.
- 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
|
10/03/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INTERIOR OF ICE MACHINE IS SOILED. CLEAN AND MAINTAIN.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: 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:
- PROVIDE DATE MARKS FOR PREPARED HUMMOUS AND GARLIC SAUCE IN WALK IN COOLER UNIT.,
- 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
- Food storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- IN JUICE BAR ,GRAY TUBS ARE USED TO STORE READY TO EAT PITA CHIPS, THESE TUBS ARE STACKED ONE ON TOP OF THE OTHER WITH CHIPS IN CONTACT WITH SOILED BOTTOM OF CONTAINER. DISCONTINUE THIS PRACTICE. USE LIDS TO SPERATE TUBS.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- PROVIDE HANDLED UTENSIL S FOR ALL DRY GOODS DISPENSING.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- FLOOR TILES AND WALL COVING MISSING IN KITCHEN. ALSO, DRAIN LINE FROM ICE MACHINE IS LEAKING ON FLOOR IN MAINTENANCE ROOM. REPAIR THESE ITEMS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
09/22/2011 | Routine Inspection |
Restaurant representatives - add corrected or new information about Shish Garden, 22673 Allen Rd., Woodhaven, MI 48183 »