- Critical: Consumption of Animal Foods th
- Comment:
- Corrected Consumer advisory stickers have been placed on the menus to notify customers of items that may contain raw ingredients or be cooked to order.
- 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: Cooling
- Comment:
- Corrected Food is cooled in ice water baths before being placed into the walk in cooler. Temperature of sauces were 41F and below.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Comment:
- Corrected Items are not left sitting out without being placed into an ice water bath and routinely monitored throughout the cooling process.
- 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
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected All cold food (sauces, chicken, lettuce, tomatoes) was held at 41F and below. Items were moved out of the prep cooler that is inoperable at the time, a repair is being made.
- 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)
|
06/25/2015 | Follow-up |
- Critical: Consumption of Animal Foods th
- Items:
- Menu advisories
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A consumer advisory must be provided for items that can be served undercooked or raw, and must be labeled with a disclosure and reminder. Observed no consumer advisory added to the menu for items like burgers and steak. This can be corrected in 1 of 2 ways: 1. The menu is provided with the ask you server statement or 2. The menu items are identified with an asterisk linking it to a discloser statement that states the menu item can be cooked to order or could contain raw or under cooked ingredients and a reminder statement underneath is provided.,
- 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: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Cooling of potentially hazardous food must be done efficiently to limit the amount of time food is in the temperature danger zone (135F to 70F) where bacteria multiplies rapidly. There was house made sauce in the walk in cooler at a temperature of 70F. It was left out and had not been properly cooled from 135F to 70F prior to being put into the walk in. Potentially hazardous items must be cooled rapidly from 135F to 70F within the first 2 hours or less. ,
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Cooling Methods
- Comment:
- Cooling must be accomplished in an efficient manner that will bring the food out of the temperature danger zone (135F to 41F) quickly to preclude the growth of bacteria. The two step cooling method is from 135F to 70F within 2 hours or less and from 70F to 41F within 4 hours or less. The owner/manager stated that items are not cooled through the 2-step cooling process. Items are generally cooled by sitting out for some time before being placed into the walk in cooler. Proper cooling of items can be accomplished by: 1. Putting items into shallow pans and using an ice water bath. 2. Using an ice wand or other utensil and stirring the product frequently. 3. Monitoring the temperature of the product throughout both processes to limit the time the product is in the temperature danger zone. ,
- 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
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food meant to be held cold must be held at a temperature of 41F or below. Observed temperatures of 44F for chicken, 50F for lettuce, 48F or sauces inside both prep coolers in the kitchen. Repair coolers so food is kept at 41F or below, discard if food has been in the temperature danger zone (between 41F and 135F) for longer than 4 hours. This is the third time in a row this violation has been cited. An office consultation may be triggered and fees may occur. ,
- 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:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Facilities must be kept clean as often as necessary to avoid accumulation of debris. Observed the tiles in the kitchen are missing or moved. The filters have dust accumulation, the walls in the beer walk in coolers have mold. Keep facilities clean and maintain.
- 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:
- Dispensing utensils must be stored with handles above the top of the food. Observed bulk bins of seasoning and rice with bowls and cups in the food as a means of dispensing the product. Utensils should be stored with handles above 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
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Comment:
- Lighting intensity should be sufficient for employees to work safely. Observed several lights in the kitchen and under the hood ventilation that are burned out. Repair or replace light bulbs.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- The ventilation system must be sealed to create a tight fit. There are gaps in the filters at the second kitchen area. Repair to not have any gaps in the ventilation.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Storage
- Items:
- Personal items
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- Personal items of employees must be stored separate from food preparation and service areas. Observed employee purse and items stored on a table near the micorwaves. Employees should store items in a separate area.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
|
05/28/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Observed at time of inspection all food in hot holders was at 135 F or above. 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: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection quat sanitizer test kit provided. Corrected.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Repairing
- Comment:
- Observed at time of inspection filters under hood have been replaced. Violation corrected.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/18/2014 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection soap missing from two hand wash sinks. Soap was provided at time of inspection. Corrected.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: 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 re fried beans, cooked rice, and ground beef at 103 F. All hot held potentially hazardous food shall be held at 135 F or above. Food had been out for approximately an hour. Food was heated to 165 F and hot holders were adjusted. Correct by holding all hot held potentially hazardous food at 135 F or above. A follow up will occur in about 10 day.,
- 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed at time of inspection several employees preparing ready to eat food with bare hands. Observed no single use gloves in kitchen. Corrected at time of inspection gloves were provided. Corrected.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspect no quart sanitizer test strips for quat sanitizer at bar. Correct by providing immediately. A follow up will occur in about 10 days. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- Observed at time of inspection multiple hand wash sinks with water pitchers stored in them. Corrected at time of inspection, pitchers were removed.
- 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)
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection filters in hood are broken and not tight fitting. Correct by replacing broken filters as soon as possible a follow up will occur at the next routine inspection.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Storage
- Comment:
- Observed at time of inspection cell phone, purse and keys stored in food prep area. Corrected at time of inspection personal care items were removed to a storage area.
- General violation description:
- 7-209.11 - Except as specified under ## 7-207.12 and 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as specified under # 6-305.11(B).
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- Observed at time of inspection wet sanitizer cloths stored on counter tops, cutting boards and box's. Sanitizer cloths must be maintained dry or completely submerged in sanitizer solution to prevent the growth and spread of pathogens. Correct by removing cloths for washing and storing wet cloths submerged in sanitizer solution. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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
|
11/06/2014 | Routine |
- Critical: Sanitizing Solutions, Testing
- Comment:
- Received an e-mail of chlorine test strips in the facility. Violation corrected.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
07/16/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Comment:
- Observed at time of inspection hot water provided in men's and women's bathroom. Corrected.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Sanitizing Solutions, Testing
- Comment:
- Observed at time of inspection no chlorine sanitizer test kit provided for dishwasher. Correct immediately by providing chlorine test strips. A follow up will occur in about 10 days. This is a repeat violation fill out provided risk control plan. If violation is not correct by the next follow up an office consultation will occur. There is a $200 administration fee associated with the office consultation. If a picture of chlorine test strips in the facility is sent to David Pearson at the Wayne County Health Department dpearson@waynecounty.com a follow up will not have to occur. Correct immediately. ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
06/27/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection in men's and women's bathroom hot water of 100 F was not provided correct by providing 100 F hot water to bathrooms hand sink. Correct immediately a follow up will occur in about 10 days.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- 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 cut tomato held inside plastic container above cold holder inside another plastic container tomato's in cold holder plastic container were at 41 F or below but tomato above was at 45 F. Corrected at time of inspection tomato was discarded. Tomato will be held in cold holder container in the future. 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- Observed at time of inspection employee was chopping lettuce and only wearing one glove. Hand without glove on it was coming into contact with lettuce. Corrected at time of inspection employee washed hands used new gloves. Corrected.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection iodine test strips provided for chlorine sanitizing dishwasher and bar sanitizer. Correct by providing chlorine sanitziner solution test strips. Correct immediately a follow up will occur in about 10 days.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- observed chip container that was not see through needs to be labeled also label sugar and other dry storage containers. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection filters in hood broken. Correct by replacing broken filters as soon as possible. make sure filters are tight fitting. A follow up inspection will occur at the next routine inspection.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
04/30/2014 | Routine |
| No violation noted during this evaluation. | 11/15/2013 | Follow-up |
- Critical: Packaged and Unpackaged Food -
- Comment:
- SUBMIT RISK CONTROL PLAN FOR REPEAT ITEM
- 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
|
10/25/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- 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
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW CHICKEN STORED OVER SAUCE IN REACH IN COOLER....SUBMIT RISK CONTROL PLAN,
- 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: Ready-to-Eat, Potentially Haza
- 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.
- 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
|
10/04/2013 | Routine |
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- , DISCONTINUE PUTTING PREP DATE ON USE BY DATE LINE,
- 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
|
05/02/2013 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- -OBSERVED STYROFOAM CUPS USED AS SCOOPS AND STORED IN THE DRY SPICES -OBSERVED GLASS USED TO SCOOP ICE FOR BEVERAGES FOOD UTENSILS MUST BE MADE OF MATERIALS THAT ARE SAFE AND CANNOT CONTAMINATE THE FOOD. DISCONTINUE USING FOAM AND GLASS TO SCOOP FOOD. THESE ITEMS MAY BREAK AND CONTAMINATE FOOD. CORRECTED DURING INSPECTION. THE FOAM SCOOPS WERE REMOVED FROM THE SPICES. THE ICE SCOOPS WILL BE USED INSTEAD OF GLASSES.
- 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: Cooling Methods
- Comment:
- FOOD ITEMS COOLED IN PLASTIC CONTAINERS. TO FACILITATE HEAT TRANSFER, METAL CONTAINERS SHOULD BE USED TO COOL FOOD. PLASTIC CONTAINERS MAY BE USED TO STORE FOODS ONCE THEY ARE COOLED PROPERLY. USE METAL CONTAINERS WHEN COOLING. CORRECTED AT TIME OF INSPECTION BY COOLING THE FOOD IN METAL CONTAINERS.
- 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
- 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 THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION: -RAW VEAL IN CONTAINER WITH HAM AND PRE-COOKED SAUSAGE STORED ABOVE GREEN PEPPERS -MANY FOODS LEFT UNCOVERED IN THE WALK-IN COOLER FOODS MUST BE PROTECTED FROM CROSS-CONTAMINATION BY STORING RAW MEATS BELOW AND AWAY FROM READY TO EAT FOODS AND KEEPING FOOD ITEMS COVERED WHEN NOT IN USE. MOVE THE RAW VEAL BELOW AND AWAY FROM THE HAM, SAUSAGE, AND BELOW THE PEPPERS. COVER FOOD ITEMS IN THE WALK-IN COOLER EXCEPT WHEN COOLING. CORRECTED DURING INSPECTION BY REARRANGING THE PREP COOLER TO PREVENT CROSS-CONTAMINATION AND COVERING FOOD ITEMS IN THE WALK-IN COOLER.
- 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: Temperature Measuring Devices,
- Items:
- Thermometer(s) probe
- Problems:
- Not accurate To plus or minus 2 degrees f
- Corrections:
- Calibrate to requirement above.
- Comment:
- FOOD THERMOMETER IS NOT CALIBRATED, OBSERVED READING 30F AT ROOM TEMPERATURE. TO ACCURATELY MONITOR FOOD TEMPERATURES, FOOD THERMOMETERS MUST BE PROPERLY CALIBRATED. CALIBRATE FOOD THERMOMETER. CORRECTED AT TIME OF INSPECTION BY CALIBRATING THE FOOD THERMOMETER IN AN ICE/WATER SLURRY TO 32F.
- General violation description:
- 4-203.11 - (A) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1°C in the intended range of use. (Pf) (B) FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2°F in the intended range of use. (Pf)
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEE OBSERVED EATING AT THE COOK LINE AND DRINKING FROM UNCOVERED CUPS. EMPLOYEES MUST EAT IN A DESIGNATED AREA WHERE FOOD AND FOOD ITEMS CANNOT BE CONTAMINATED. EMPLOYEES MUST DRINK FROM COVERED CUPS. ENSURE THAT STAFF EAT ONLY IN AREAS WHERE FOOD IS NOT PREPARED AND THAT DRINKS ARE COVERED.
- 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
- 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:
- -OBSERVED 2 ICE SCOOPS STORED WITH HANDLES CONTACTING THE ICE IN THE BAR ICE BIN -OBSERVED CUPS WITHOUT HANDLES USED AS SCOOPS AND STORED IN THE DRY SPICES SCOOPS FOR FOOD MUST HAVE A HANDLE AND BE STORED TO PREVENT HAND CONTACT WITH THE FOOD. PROVIDE SCOOPS WITH HANDLES, STORE SCOOPS EITHER OUTSIDE THE FOOD OR WITH HANDLES EXTENDING OUT OF THE FOOD ITEM.
- 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
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10/25/2012 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ALL FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Clean Freq, Nonfood-Contact Su
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED THOROUGHLY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Cleanser, Availabilty
- Comment:
- , SOAP PROVIDED TO EACH HANDSINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
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05/31/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s)
- Problems:
- Soiled
- Corrections:
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) UTENSIL STORAGE PAN 2) SHELF STORING PITCHERS AND CARAFES ABOVE COFFEE MACHINE
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Ventilation hood filters
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- POTATOES AND ONIONS STORED ON WALK-IN COOLER FLOOR.
- 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 Cleanser, Availabilty
- Items:
- Soap
- Locations:
- kitchen handsink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- kitchen handsink(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- basement storage area
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- Dining area
- Problems:
- Uncovered
- Corrections:
- Cover.
- Comment:
- UTENSILS ON PRE-SET DINING TABLES SHALL BE COVERED OR WRAPPED.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) NO COLD WATER SUPPLY AT ONE FAUCET AT KITCHEN 3-COMPARTMENT SINK 2) NO COLD WATER SUPPLY TO MOP SINK FAUCET
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- kitchen and bar
- 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
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04/26/2012 | Routine Inspection |
- 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:
- BOWLS AND STYROFOAM CUPS IN BULK FOOD CONTAINERS USED AS SCOOPS. SCOOPS MUST HAVE A HANDLE THAT EXTENDS OUT OF THE FOOD. REPLACE WITH MEASURING CUPS OR SCOOPS WITH HANDLES.
- 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
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- HANDLE ON FAUCET AT PATIO BEVERAGE STATION HAND SINK IS BROKEN. PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. REPAIR/REPLACE HANDLE.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/14/2011 | Routine Inspection |
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOOD FILTERS IN SECONDARY COOKING AREA HAVE ACCUMULATED GREASE AND DUST. KEEP FILTERS CLEAN SO AS NOT TO POSE A FIRE HAZARD.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Dressing Areas/Lockers, Design
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- COAT HANGING ON DRY STORAGE RACK, PURSES AND KEYS ON MICROWAVE. PERSONAL BELONGINGS MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Problems:
- Used for multiple purposes
- Corrections:
- Gloves shall only be used for one purpose and then disposed.
- Comment:
- OBSERVED EMPLOYEE WEARING GLOVES WHILE SWEEPING FLOOR, THEN LOADING DISHWASHER, PUTTING DISHES AWAY WITHOUT CHANGING GLOVES. ONLY WEAR GLOVES WHEN HANDLING FOOD, AFTER SWEEPING FLOOR OR OTHER TASKS BE SURE TO WASH HANDS BEFORE PUTTING ON GLOVES TO PREPARE FOOD.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
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01/13/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Comment:
- EMPLOYEE BEVERAGES STORED AWAY FROM FOOD FOR SERVICE. VIOLATION CORRECTED.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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08/12/2010 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Stored improperly With exposed food
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED EMPLOYEE BEVERAGES STORED IN ICE NEXT TO FOOD FOR CONSUMPTION. EMPLOYEE BEVERAGES MUST BE STORED AWAY FROM FOOD FOR SERVICE.,
- 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
- Dressing Areas/Lockers, Design
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- EMPLOYEE BELONGINGS IN VARIOUS PLACES THROUGHOUT KITCHEN. EMPLOYEE BELONGINGS MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
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07/22/2010 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- POTENTIALLY HAZARDOUS FOODS LABELED WITH PREP DATE. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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02/11/2010 | Follow-up |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Improperly date marked Longer than 7 days stored at 41 degrees f
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- RICE, COOKED MEAT IN WALK-IN COOLER HAVE DISCARD DATES 8-10 DAYS AFTER PREP DATE. DISCARD DATE MUST BE NO LONGER THAN 6 DAYS AFTER PREP DATE. FOR EXAMPLE, AN ITEM PREPARED ON 1-26-10 WOULD HAVE A DISCARD DATE NO LATER THAN 2-1-10. PROVIDE PROPER DATE MARKS. WILL RETURN ON/ABOUT 2-4-10.,
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FAN GUARD IN WALK-IN COOLER HAS AN ACCUMULATION OF DUST. INCREASE CLEANING FREQUENCY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Dressing Areas/Lockers, Design
- Items:
- Locker(s)/designated storage area(s)
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- EMPLOYEE COATS AND BAGS IN VARIOUS PLACES THROUGHOUT KITCHEN. EMPLOYEE BELONGINGS MUST BE STORED IN A DESIGNATED AREA AWAY FROM FOOD AND EQUIPMENT.
- General violation description:
- 6-305.11 - (A) Dressing rooms or dressing areas shall be designated if EMPLOYEES routinely change their clothes in the establishment. (B) Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- EVERYONE WORKING WITH FOOD MUST WEAR A HAT OR HAIRNET.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD
- 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 IN 3-COMPARTMENT SINK. HANDS MUST BE WASHED IN HAND SINK.
- 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)
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01/28/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Sierra Station, 15110 Mack, Grosse Pointe Park, MI 48230 »